While doing research for my Master's degree in Finland, I kept reading one woman's plant-based nutrition studies over and over again. She was doing such cool and meaningful research -- showing weight loss, improved health, increased energy and more, can happen from diet alone.
And even better (you know I love this part) -- there was no requirement to count calories or eat less to get these amazing results. And even better still, these results were significantly better than our National agencies' recommendations they were being compared too. Very impressive.
So, I looked her up -- Brie Turner-McGrievy, PhD, RD at the University of South Carolina, and told myself to reach out to her. Seven months after "email USC researcher" was religiously scribbled on my to do list, I finally emailed her. And it was truly was perfect timing. If it weren't for that email I wouldn't be in South Carolina launching Trisha's Table Meals in just a few weeks.
I'm delighted to share with you my interview with Dr. Brie today. She's had an invaluable impact on my life and my work.
She holds a PhD in Nutrition, is a Registered Dietician and she knows what she's talking about when it comes to nutrition and health. Especially plant-based nutrition.
In today's interview, I ask her many of your top nutrition questions. Especially around protein and other topics including diets for menopause and the number one step you can take to improve your health.
Once you've listened to the interview be sure to scroll down and answer today's Take Control Now Question that Dr. Brie and I made together. Until then, here's her Spicy Black Bean and Tomatoes recipe.
Spicy Black Beans and Tomatoes
- By: Brie Turner-McGrievy, PhD, RD,
- Source: NutritionMD.org/recipes
- Makes 4 1-cup servings
Serve over brown rice or couscous, scoop up with baked tortilla chips, or wrap up in a tortilla.
1/4 cup vegetable broth
1/2 cup chopped onion
2 garlic cloves, minced
2 14.5-ounce cans diced tomatoes, drained
2 tablespoons canned chopped green chilies
2 15-ounce cans black beans, drained and rinsed
1 tablespoon chopped fresh cilantro or parsley
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1/4 teaspoon chili powder
Heat broth in non-stick skillet over medium-high heat. Add onion and garlic. Sauté until tender. Add tomatoes and chilies. Reduce heat and cook uncovered 6 to 8 minutes or until mixture is slightly thickened, stirring occasionally. Stir in beans, cilantro or parsley, cumin, crushed red pepper, and chili powder. Cover and cook 5 minutes or until thoroughly heated.
Per 1-cup serving
Fat: 1.3 g
Saturated Fat: 0.3 g
Calories from Fat: 4.5%
Cholesterol: 0 mg
Protein: 14.7 g
Carbohydrates: 49 g
Sugar: 10.6 g
Fiber: 11.6 g
Sodium: 902 mg
Calcium: 177 mg
Iron: 5.9 mg
Vitamin C: 23.1 mg
Beta Carotene: 269 mcg
Vitamin E: 1.8 mg
Source: Brie Turner-McGrievy, M.S., R.D.
Take Control Now Questions
1. What's the hardest part about eating a plant-based or healthier diet for the long-term?
2. What challenges do you face sticking with it?
Answer by clicking 'comment' below.