Stephanie Spencer RN, BSN
Certified, Plant Based Nutrition
T. Colin Campbell Center for Nutrition Studies, Cornell
Member, American College of Lifestyle Medicine
Stephanie has a Bachelor of Science in Nursing from Franciscan University in eastern Ohio and has worked as an RN since 1992. In her career, she has primarily directed Heart Failure Chronic Disease Management programs to prevent hospital readmissions and coordinated therapies for end-stage Heart Failure patients bridging to artificial hearts and heart transplants. For decades, she has witnessed first hand the devastating effects of the Standard American Diet on her patients’ quality of life and life expectancy.
In her quest to seek a more natural way to promote health, Stephanie started Natural State Microgreens in 2019 and began selling this superfood to restaurants and at farmers’ markets. Ironically, around this same time, her husband Paul developed pre-diabetes. They switched to a Whole Food Plant Based Diet and within 4 months, Paul’s diabetes was reversed, and they both lost 20# as well. After becoming certified in Plant-Based Nutrition, her goal now is to provide education and support to people who wish to treat, improve, and even reverse preventable chronic diseases and transform their lives through a Whole Foods Plant-Based lifestyle.
Stephanie offers a comprehensive online, self-paced "21 Day Plant-Based Challenge Course" with a focus on chronic disease reversal pinpointing Type 2 Diabetes, heart disease, high blood pressure, high cholesterol and weight loss, as well an entire class addressing the ever-popular question "Where Do You Get Your Protein?" She also offers this course through a local non-profit educational consortium for seniors in Little Rock.
Stephanie provides individualized coaching services to help clients clarify the most effective nutritional means to meet their healthcare goals and facilitate their ability to navigate the healthcare system.
Stephanie firmly believes that the path forward to stem our modern chronic disease crisis starts by changing our local food environment. Stephanie serves on the Board of Arkansas Local Food Network which is dedicated to promoting a resilient local food system connecting Arkansas farmers with customers to provide healthful local produce during a time in which our global supply chain is demonstrating more and more precarity.
She collaborates with local cooks, chefs, farmers and restaurants to make Whole Food Plant Based No Oil prepared foods available through a variety of options: pre-made meals for pick up or home delivery, items offered through local farmers' markets, WFPB items sold at local retail establishments, and menu offerings available through restaurants. She offers social media support to highlight "legit" WFPBNO local food offerings. Stephanie also facilitates a monthly "Food is Medicine" Plant-Based support group and also a periodical Plant Based Book Club that is open to the public.
Stephanie resides in rural Scott, Arkansas on 15 acres with her husband, 2-3 boys (one is in college), and a Great Pyrenees named Scout. In their "spare" time, they maintain a pecan orchard, a microgreens farm, and an AirBnB on their property.
Stephanie is certified in Plant-Based Nutrition through the T. Colin Campbell Center for Nutritional Studies and eCornell and is a member of the American College of Lifestyle Medicine.
DISCLAIMER: Stephanie Spencer is a Registered Nurse with a certificate in Plant-Based Nutrition from The T. Colin Campbell Center for Nutrition Studies and eCornell. Stephanie is not a Registered Dietitian. She cannot prescribe medication or discontinue medication. The content and material on this website should not be considered medical advice nor medical treatment for any specific health conditions. Always consult your doctor before changing your diet and discuss any and all medications you are taking, including monitoring your health for positive changes that may require decreasing your medication dosages under your doctor's supervision.