Tracy’s Table: Gather and eat more plants.

05/08/2025

Such a great class. Always room for more!

The Takeover Strength Revolution is in progress and the 1130am London Bridge Crew is leading the way! 💪🏼 All ages and experience levels are welcome!

09/26/2023

We had this for dinner tonight and it is so good! Will double recipe and have as part of Thanksgiving.

Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, Dried Cranberries, and Balsamic Glaze (or Maple-Lime Dressing). 🍁🍁 𝐅𝐀𝐋𝐋 𝐒𝐀𝐋𝐀𝐃 𝐨𝐫 𝐒𝐈𝐃𝐄 𝐃𝐈𝐒𝐇🍁
https://juliasalbum.com/butternut-squash-pasta-salad/

04/25/2023

Don’t forget “Get ready for Cinco de Mayo” is this Sunday, April 30th from 3pm until 5 pm. We will make Thia Tacos, quesadillas, and Spanish rice. DM if you want to come. Cost is $15.00 includes written recipes and hearty tasting.

04/12/2023

Let’s get ready for Cinco de Maya with some great plant based recipes. Tacos, quesadillas, and a few surprises.
SUNDAY, APRIL 30th. 3 pm to 5 pm. THREE OAKS SUBDIVISION ( exact location provided when you register) $15.00 per person. You can pay the day of the event. DM me to register or email me at Tracys.table1@gmail.com.

04/05/2023

Love these skewers. Marinated in sriracha, maple syrup, and tamari. Served over brown rice. Counting down to the next class. Be sure to register

https://www.eventbrite.com/e/food-for-life-diabetes-initiative-part-1and-part-2-tickets-551705234207

04/01/2023

Always a fav, stuffed shellls . You won’t miss the dairy. ”Cheese” is made with cashews. To learn more about plant based eating and improving your health register fir the next class!

https://www.eventbrite.com/e/food-for-life-diabetes-initiative-part-1and-part-2-tickets-551705234207

03/18/2023

We had so much fun in our Foods for a Healthy Heart and our Kickstart Your Health series. Next series starts April 17 and will focus on taking control of your diabetes. This class is perfect for those who have or are at risk for diabetes. Class will be held in my home. This is a two part 8 week session with a break in the middle. Lots of new plant based recipes! Click the link for lol the details or DM me with questions.

https://www.eventbrite.com/e/food-for-life-diabetes-initiative-part-1and-part-2-tickets-551705234207

02/22/2023

Tempeh is made from fermented soy beans. It has a nutty flavor and is an excellent source of protein. I usually slice it, steam for 10 minutes, brush with BBQ sauce and bake for 20 minutes at 400. Served with coleslaw and avocado on a Daves Killer bun with air fried potatoes. Quick and simple dinner.

02/17/2023

Leftover chili and rice, perfect for an air-fried burrito.

01/31/2023

We are 4 weeks into our Kickstart class. Tonight we sampled Fruited Breakfast Quinoa, Ginger Noodles, and Red Curry Chickpeas and Sweet Potato soup. We also learned about foods that tend to be addictive. No one runs to 7 11 at 10 pm to get strawberries or green beans. Great class with some really fun people. interested in just trying one class? Let me know!

01/26/2023

Worth taking a few minutes to read

My life was forever changed by the research, tenacity, and courage of T. Colin Campbell, Ph.D. and I love that he is willing to share his expertise in this article, Understanding Nutrition. I credit Dr. Campbell's research with turning my own personal bad health around in 2013 and leading me to the pain-free place where I am now. Nutrition is truly important, and there is no better place to learn about it than from the expert himself. In this article, Dr. Campbell., Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University and author of The China Study, shares his thoughts on why it is important to understand the basics of nutrition. "Nutrition represents the combined activities of countless food substances. The whole is greater than the sum of its parts." 👉https://eatplant-based.com/t-colin-campbell-phd-understanding-nutrition/

01/18/2023

Dr. Desmond is a great teacher.

You've decided to go plant-based. What next? So many questions!
Join me on IG LIve at 9pm tonight. Let's talk about building a healthy plate, "whole-food plant-based" versus "vegan" and tackle the common questions around vitamin B12, iron intake and the need for supplements.
If you can't make it live, catch up later on my video feed.