Plant-based nutrition changed everything
My personal experience is that in 2012, at 45 years old, I was suffering from increasingly painful and swollen joints, as well as other health issues that had started around age 35 and were progressively worsening.
My mother has debilitating rheumatoid arthritis, fibromyalgia, vasculitis, neuropathy, and other health issues, and has been disabled since her 50’s. I was terrified I was heading down that same path.
After numerous doctors’ visits and blood tests with no answers, I decided to investigate nutritional options. My daughter recommended the Forks Over Knives documentary, which my husband and I watched on February 15, 2013, and became instant plant-based, whole food consumers.
Since that time, I’ve resolved my inflamed and painful joints, lowered my cholesterol from 220 to 141, dropped over 50 lbs., resolved adult acne that previously required prescription medication, and recovered from sleeping issues.
Sometimes I have to pinch myself to believe this is the same body I had just a few short years ago. Honestly feels like I traded the old one in for this newer model.
As exciting as the weight loss is, it pales in comparison to the health benefits I’ve experienced. The unseen is more powerful than the seen. This is freedom from sickness, and I’m so thankful!
My personal mission now is to promote this way of health in my community (and beyond) and hopefully see some lives changed, just like mine.I live in North Carolina with my husband of 35 years. I have a degree in Business Administration, certification in Plant-Based Nutrition through eCornell/ Cornell University, T. Colin Campbell Center for Nutrition Studies, and am licensed as a Food for Life instructor with the Physicians Committee for Responsible Medicine.
Currently, I teach nutrition education and cooking classes at medical facilities and other venues in Western North Carolina and Upstate South Carolina, as well as doing public speaking events.
My other passions include my faith and family, daily hiking with my German shepherd, and yoga. I used to be a federal and state licensed Wildlife Rehabilitator.
I was dreading the Empty Nest Syndrome but have found that I’m excited for this next phase of life and the honor of helping others regain their life and health. FOOD IS MEDICINE!
Need to contact me? This is my Contact Information. Media Kit available upon request.
More inspiring plant-based stories can be found on my WFPB Success Stories page.
Other important pages
My blog was started in March 2014 with the intention of sharing recipes and health-related information with family and friends. It is now receiving over 250,000 views each month and reaching people in over 150 countries.
EatPlant-Based is a local and online oasis for those seeking wellness and restoring health through scientifically-proven plant-based nutrition. My site offers nearly 500 healthy plant-based recipes, handy kitchen tips, and the latest information on nutritional scientific research.
We have articles from plant-based experts, Plant-Based Doctors Guest Authors, that provide important health and diet information from qualified professionals that are world-renowned in the whole food plant-based (WFPB) medical and scientific communities.
Mini-Video Series Available from Terri with EatPlant-Based
Find me on: Facebook, Pinterest, YouTube, and Instagram. Or email me at [email protected]
Most popular recipes on my blog:
- Best Black Bean Burgers
- Homestyle Vegan Meatloaf
- Crockpot Vegan Chili
- Glazed Carrot Cake
- No-Bake Vegan Chocolate Pie
- 3-Ingredient Oil-Free Salad Dressing
- Best Banana Oat Pancakes
Commonly Asked Questions
- Q: Are all the recipes vegan? A: YES! Every single recipe on EatPlant-Based is vegan. There are a handful of recipes that mention honey, but a bee-free honey option is also linked.
- Q: Are the recipes gluten-free? A: Some recipes are gluten-free and some aren’t. If you are interested in only the GF recipes, you can find them here: Gluten-Free Vegan Recipes.
- Q: Do you use weird hard-to-find ingredients? A: I really try to make recipes using healthy ingredients that many grocery stores or Walmart carry. Personally, I rarely ever go into specialty stores to buy anything. People who are new to being plant-based may not have heard of a few products like bulgur and nutritional yeast, but they can usually be easily found in grocery stores.
- Q: How hard are the recipes to make? A: Most of the recipes on my site are easy to make if you are used to cooking. For those that are not cooks at all but want to start eating healthier, I recommend checking out these 10 Super Simple Plant-Based Meals to get started. I even have a list of Lazy Vegan Meals that can be made in 15-30 minutes for anyone just not into spending time in the kitchen.
- Q: Will my family and friends eat these recipes? A: I sure hope so! There is a special category on my site for Kid-Friendly Recipes that should help with those picky eaters. They are even great for hesitant adults as well!
- Q: Isn’t being vegan too expensive? A: It doesn’t have to be. The expense comes from shopping at specialty stores and buying a lot of packaged and pre-made products. As Dr. Neal Barnard says, “Meat is expensive. Milk and cheese are expensive. Rice, beans, and vegetables…not so much.” My article, How to Eat Plant-Based on a Budget, gives lots of great ideas for shopping smart, and there are even recipes and a grocery list included.
Want to learn more?
- Plant-Based Guide for Beginners
- What is a Plant-Based Whole Food
- Plant-Based Meal Planning 101
- Jeff Novick’s 10 Simple Recipes in Less than 20-Minutes
- What’s in My Plant-Based Medicine Cabinet? I Mean Pantry!
- Beginners Guide to Plant-Based Grocery Shopping
- Guide to Dining Out on a Plant-Based Diet
- WALKING & a Plant-Based Diet
- How My Husband Started A WFPB Diet
- Diet & Longevity: What They REALLY ATE A Century Ago
Tuesday 18th of January 2022
Do you have any wheat & grain free recipes? I was vegan and using your current recipes (and love them!), but now I have to do the auto-immune protocol diet.
Thanks in advance!
Wednesday 19th of January 2022
Hi Rebecca- I have a category on here for gluten-free recipes, and this is the link. https://eatplant-based.com/gluten-free-recipes/ Also, in most of the regular recipes that call for bulgur wheat, buckwheat groats can be substituted. Some GF folks even use brown rice or quinoa as a substitute for bulgur. Hope this helps!
Monday 4th of October 2021
In looking at the zucchini bread and banana bread recipes, what can be substituted for the apple juice concentrate or does it affect the outcome if omitted completely?
Wednesday 6th of October 2021
Hi Nancy- Regular apple juice would be a good substitute. The concentrate is just a little sweeter, but the plain juice will work fine too.
Tuesday 27th of July 2021
My husband and I are both diabetics and have had the Forks over Knives DVD for years. We always wanted to try it but were afraid of leaving everything we loved behind like eggs, butter, meat, cheese. When our doctor told us the next step in our diabetes life was insulin, we decided to get serious and go all in. I am more in than he is on some days, but I feel so much better and my blood sugars have gone from morning readings of 240 + down to 100 so I am thinking that insulin will not be necessary! Thank you for your site and for using your passion for health to help the rest of us! I am going to try the vegan butter recipe tonight! I actually have all the ingredients to do it!
Tuesday 27th of July 2021
Hi Heather- How wonderful that you and your husband were able to go plant-based and see results. Such an encouraging story! Thank you for sharing.
Monday 8th of March 2021
I love so many of your recipes!
Monday 8th of March 2021
Barbara- Thank you! I'm so glad to hear that!
Tuesday 5th of January 2021
You've got a great website! Keep up the good work.
Tuesday 5th of January 2021