Learn about life-changing nutrition from the comfort of your home through
self-paced online classes.
Perhaps you’ve seen a documentary or heard somehow that people have been able to drastically improve and frequently even reverse chronic diseases like Type 2 Diabetes, high blood pressure, and coronary artery disease with a Whole Food Plant-Based Diet.
About 75% of our health care budget is spent on the treatment of diseases that are caused by the food we eat. Most medical specialties are built around technical expertise in performing highly intensive and/or invasive procedures caused by these “food-borne illnesses” that are assumed to be needed on just about every human around their 5th decade of life and beyond (heart catheterizations and stents, colonoscopies, prostate procedures, chemotherapy, insulin pumps, chronic diabetic wound treatment, etc., etc., etc.).
I’m a cardiac RN and I’ve spent decades caring for heart failure patients with all of the above problems from the beginning of their illness to the last weeks and days of their lives. Unfortunately, our health care system frequently does not incentivize nutritional interventions that have been shown to effectively address the underlying causes of disease. So by default, we usually end up only treating the symptoms of Standard American Diet-induced diseases for the last 10-20 years of people's lives.
In early 2019, in an effort to seek a more natural way to promote health, I took an entirely new career direction and started Natural State Microgreens and began selling this superfood to restaurants and at farmers’ markets. Ironically, around this same time, my husband Paul developed pre-diabetes. Type 2 diabetes has been my nemesis my entire professional career because it was frequently the root cause of the loss of health and life of so many of my patients. I had heard of the effectiveness of Plant Based Nutrition in reversing diabetes, so we immediately switched to a Whole Food Plant Based Diet (WFPBD) and within 4 months, Paul’s diabetes was reversed!
A few things I learned in our personal WFPB journey:
A WFPBD is very easy to stick to, the food is delicious, and most importantly, we were never hungry.
A WFPBD involved eating many different foods than we were accustomed to. This food was delicious and usually much more exciting than our usual fare, but in order to make such a definitive shift away from many of the comforting and familiar foods we had been eating for decades, it was necessary for me to have a solid foundation of knowledge as to WHY this way of eating was so beneficial to our health and to understand that a WFPBD is in fact superior nutrition for humans than the meat/dairy/starch/vegetable formula that I was taught from childhood.
Once you clearly understand the importance of Whole Food Plant Based eating, you just need to keep an open mind, be willing to try some new foods, learn a few new cooking skills and you’re on your way!
Once I realized how easy a WFPBD is to maintain for a long period of time
(Paul and I have both steadily lost over 20# without even trying), and how effective it is at greatly improving and frequently reversing chronic disease like Paul’s pre-diabetes, I had an epiphany. I realized that what is missing in healthcare today is the foundational nutritional knowledge and support needed to change dietary habits and address the underlying cause of so many of our health problems. I obtained a Certification in
Plant-Based Nutrition through the T. Colin Campbell Center for Nutrition Studies offered through Cornell University.
After spending the last 20 years directing programs to manage chronic disease, it occurred to me that I could just develop a program that provides the tools needed to address the root cause of chronic disease and hopefully reverse it.
What if I'm not ready to give up meat and dairy yet?
You do NOT have to have already made up your mind to never eat meat and dairy again the day you participate in the first class. Research has shown that every step you take in a plant-based direction improves health. The first step is learning new ways to eat fruits, vegetables, whole grains, and legumes on a regular basis. Your taste buds will evolve and will start to pull you in a more plant-based direction over time. Even if you decide you can never give up meat and dairy altogether, if you can minimize these products in your diet while replacing them with
health-promoting foods, you will improve your health.
Want to know more? Click below to join
my free live Webinar!
We'll discuss (almost) everything you ever
wanted to know about a Plant-Based diet
but were afraid to ask!
Plant-Based Transformation Reviews
“I appreciate the variety of research presented...not just one source/one-sided.”
“I lost 17# in two months and finally kicked my heroin-like sugar addiction.”
“Excellent on several levels: science and evidence, practical challenges, recipes, and resources on-line and in the community.”
“Great resources! Great information provided clarity to a lot of questions I had. Loved that the class was presented in various stages...and all were made to feel comfortable, welcome, and successful.”
“My baseline cholesterol was 340. My doctor put me on a statin and I started this class soon after. 2 months later, my cholesterol was down to 176!”
“....Have really appreciated a sharing of nutrition education WITHOUT hidden agendas, propaganda or marketing schemes. So refreshing.”
“You really opened my eyes about what I am eating and I feel so much better, less tired and not weighed down after I eat. I haven’t eaten milk or meat since the beginning of the first weekend and I don’t miss it!”
“I’ve watched many WFPB YouTube presentations and Stephanie knows her stuff! I still learned important information I didn’t know.”
“I’ve lost 8 pounds the first month and my blood pressure
has dropped 10 points and total cholesterol dropped 65 points!”
Subscribe to get my free nutrient-packed Morning Energy smoothie recipe!
Who should attend:
Well, I think everyone would benefit from learning about WFPB nutrition, but especially…
Individuals who have been struggling in the fight against chronic disease (such as Type 2 Diabetes, high blood pressure, high cholesterol, coronary artery disease and more) which has plateaued or continues to worsen despite multiple medications and conventionally recommended “chicken and salmon” diets.
Those who have struggled to maintain weight loss on conventional calorie-restrictive, high-exercise-requirement diets. My husband and I were amazed to find that we effortlessly lost over 20 pounds and never felt hungry on this high nutrient, high fiber diet.
Anyone who just wants to learn more about a Whole Food Plant-Based lifestyle to maximize their and their family’s health for the long term and avoid ever getting chronic diseases in the first place while eating food that is environmentally respectful and sustainable.
What will the classes cover?
All that is required to succeed with this course is a desire to get healthier and a willingness to try new food.
We will track your personal health data with a baseline weight, blood pressure, and lab results from your doctor's office (if you don't already have these results in the last year) and then we will reassess these metrics again in 2-3 months.
We will discuss the research on chronic disease prevention and reversal with specific dietary prescriptions and resources for:
Type 2 Diabetes
High blood pressure
However, you will come to find that the same WFPBD used to treat Type 2 Diabetes and heart disease will frequently address many other chronic complaints you may have (arthritis, inflammation, erectile dysfunction, lower back pain from degenerated discs, reflux, urinary tract infections, enlarged prostate, etc. ) as well.
You will have homework every week and will learn how to accurately track your current nutritional intake and aim for nutritional benchmarks to achieve your health goals. You will view documentaries and short lectures from leading WFPB physicians and researchers and will also have cooking assignments through which you will learn the everyday skills you need to make WFPB eating habitual and easy.
We will all communicate together via the Natural State of Health Facebook page and you will be able to get support from your new friends that are all going through this transition with you! Plus you will probably turn into one of those people who take pictures of their food all the time and post to social media-you’ll need to have a platform for that.
Everyone has different personalities and I am convinced that everyone can succeed at a WFPB lifestyle, but you need to use the approach that works with your temperament and lifestyle. These classes are designed to slowly transition you over the course of a month to a WFPBD. HOWEVER, if you are a “Jump-Off-the-High-Dive/Pantry-Clean-Out” type of person, you can certainly take the ALL AT ONCE approach at the beginning. Whether you make an immediate “clean break” or gradually transition, the important thing is to always be moving in a more whole food plant-based direction every day.
Intro to WFPB Nutrition
WHERE DO YOU GET YOUR PROTEIN? Iron? Calcium? etc.
China Study Research
This week we will work on: plant-based meat alternatives
with recipes; tracking fiber intake, and the development of a
"WFPB Breakfast/Lunch formula."
So what’s wrong with dairy?
Type 2 Diabetes Prevention & Reversal, dietary specifics, and resources.
This week we will work on: dropping dairy and plant-based replacements
High Cholesterol/Coronary Artery Disease/ High Blood Pressure
Heart Disease Prevention & Reversal research; diet specifics & resources.
This week we will work on: recipes & techniques for cooking without oil
Maximizing weight loss based on the research!
Developing Personalized Healthy Daily Habits & Contingency Plans
At this point, you should be gently transitioned off of disease-promoting
and on to health-promoting foods.
After you have completed Class Four, the plan is to jump off the proverbial high dive and follow a strict WFPB No Oil diet for the next four weeks. After that, you will recheck your bloodwork at your doctor's office.
You should experience amazing health benefits after 4 weeks of a WFPB No Oil diet which will help your resolve to continue this way of life going forward.
4 weeks of classes; 32 modules: $110
Weekly Zoom Q & A Chats-coming soon!
After you complete the coursework, you are encouraged to sign up to join our weekly live Q&A Zoom class to clarify any questions you may have going forward.
After you have obtained your repeat bloodwork after 4 weeks of a WFPBNO diet, we would love to hear your Plant-Based Transformation Story in the weekly Zoom chat!
"We have two lives. And the second begins
when we realize we only have one."
For any questions about "Plant-Based Transformation for Beginners" classes, please email Stephanie at firstname.lastname@example.org.
DISCLAIMER: Stephanie Spencer is a Registered Nurse with a Certification 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.
Morning Energy Smoothie
1/4 cup broccoli sprouts*
1 cup baby kale or other leafy greens
1 1/2 TBSP flax seeds
handful uncooked steel cut oats
(the amount you can hold in your
hand without it spilling over)
1/2 cup frozen strawberries
1/2 cup frozen raspberries
1 mandarin orange
Almond milk, unsweetened
fresh lemon juice to taste
(start with squirt from small slice)
*Stephanie sells these through https://littlerock.localfoodmarketplace.com in Little Rock. But if you don't have broccoli sprouts, just add more leafy greens.
Combine first 3 ingredients in smoothie maker ( I use a Nutribullet) with about 1 inch of almond milk. Blend to combine. Add remaining ingredients, adding more almond milk as needed to obtain desired consistency. Enjoy with toasted sprouted grain bread with no-sugar fruit spread or nut butter. (Contains 16 Gm of fiber with sprouted grain bread)
WFPB Cherry Chocolate "Nice Cream"
Yield: 4 servings
4 medium bananas, cut into 1 inch sections and frozen
1 cup frozen cherries
1/2 tsp. vanilla extract
Plant milk of your choice as needed
2 TBSP cacao nibs (available in health food store)
1. Combine bananas, cherries, vanilla in a food processor and process until creamy, adding 1 TBSP of plant milk at a time.
2. Pulse in the cacao nibs. Don't over mix!
3. Serve immediately.
It is unusual to have leftovers of Nice Cream, but you can store any left overs in a container in the freezer :)