Ever feel this way?
“I want to lose my extra weight I just don’t know how to do it. I want to increase my strength and mobility and lead a healthier lifestyle.”
“I know I’ll get diabetes or heart disease if I don’t make sustained changes. I don’t want to go on medication.”
“I just need to “eat less” then I’ll lose weight.”
“I just don’t have enough time or energy to make healthy meals.”
“I know I need to reduce meat and sweets. I just don’t know how.”
“I want to learn how to easily cook and enjoy more veggie-based dishes.”
If so, you're in the right place. I can help.
I’ve assisted clients in eliminating cholesterol medications, arthritis medications and achieving long-term weight-loss without counting calories or measuring portion sizes. This is how healthy eating should really be like right? You can do this too. Learning how to treat food as a primary healing tool is safe, highly effective and easier and more delicious than you'd ever imagine. Really.
If you’re struggling with unwanted weight, constipation, high cholesterol, arthritis, diverticulitis OR you want to make sure you don't end up with these chronic diseases like others in your family, then you're in the right place. If you're interested in changing your diet and lifestyle to make long-term, delicious diet changes I want you to know it's possible to avoid and eliminate medications and I'm here to help you do that in an inspiring and fun way. You can do it!
Through educational courses, personal sessions and free resources on the blog, my husband, professional chef Erik Hoffman (Culinary Bohemian as he prefers) and I explain the dietary and culinary guidelines needed to achieve your health goals. You'll learn how to adopt the lifestyle skills needed to adopt and maintain these changes amongst family and friends.
Some people adopt the recommendations 100% overnight (which is great!) and others need more assistance to plan, try new recipes and purchase unfamiliar foods. Understanding the recommendations and why they are, is generally no problem. Most people only have difficulty in the beginning, learning how to cook in a different way (whole, plant-based meals) and shop for new grocery items. After a few weeks of practice though, it becomes easier and soon, it feels like second nature (I'll really help you here).
Plus, you're more likely to stay motivated and progress with the diet and lifestyle changes once you begin to have more energy, your lab numbers improve and are losing weight without pushing the plate away. I'll help you decide what diet adoption rate it best for you to succeed over the long-term. Then, we'll make a plan of action using your new skills and education and reassess as needed. We'll work together to address and overcome any boundaries.
And the best part is... there's NEVER any calorie counting or pushing the plate away (my favorite part). I'll also show you how to make this lifestyle work for both you and your family.
How can you trust me and my information?
Most importantly, I'm committed to teaching evidence-based and scientific information. That's why I teach people how to eat more plant-based, healthy vegan meals to begin with -- the totality of scientific evidence shows eating a diet primarily composed of the Foundational Filling Foods (whole-grains, legumes, winter squashes and potatoes), fruits and veggies is the "healthiest diet that's ever been studied" according to Dr. T Colin Campbell. Additionally, my commitment to understanding the scientific literature is what drove me to complete a Masters of Science Degree in Public Health Nutrition (MPHN).
Find me featured on WLTX 19 News making a 30 second honey mustard dressing; in USC Times describing how counting calorie isn't necessary to improve your health as the previous Director of Columbia's Cooking with the University of South Carolina; The State Newspaper discussing the addictive components of cheese; and discussing professional plant-based hockey players in Swedish Hockey Magazine.
I’m the Lead Educator for the Inflammation Management Intervention Study (IMAGINE), a controlled trial assessing plant-based diets and inflammation, with Dr. Brie Turner-McGrievy, a expert in the area of plant-based nutrition and Assistant Professor in Health Promotion, Education and Behavior at USC.
I was the previous Director of USC's Columbia's Cooking and left in May 2016, so my husband Chef Erik Hoffman and I could create Trisha's Table, a "healthy meals to go" service for residents of Richland and Lexington Counties, South Carolina. I've also had the pleasure working with leading physicians and researchers in the field including Dr. John McDougall and Earth Save International in the Meals for Health Program.
I received my Masters of Science in Public Health Nutrition from the University of Eastern Finland. I reviewed “Plant-Based Intervention Studies on Obesity, Heart Disease and Type II Diabetes: Suggestions for an Educational Curriculum.” I've completed Dr. T Colin Campbell’s and eCornell’s Certificate in Plant-Based Nutrition, Rouxbe's Professional Plant-Based Culinary Certification and has completed numerous courses in Dr. Pam Popper’s Wellness Forum Institute for Health Studies.
On a personal note...
I never knew my grandmother -- she died of a heart attack when she was 52. I never knew my grandfather -- he died from congestive heart failure when I was four. My other grandfather was crippled from strokes and lost a leg to diabetes. I have friends who have lost their parents at young ages from heart disease and cancer.
The amount of pain and suffering people endure from diet-related diseases is a tragedy. But we know how to stop it, and it’s not too late for you to make life-altering changes--that are delicious!
I'll teach you how to change your diet and the science behind the recommendations. Learn how to implement these changes into your daily life and begin to love what you eat and love how you feel.
Love and Leafy Greens,