…Be Green With Amy!
How do I consume more food now than I ever did when I was overweight?
In 2012, I was 40 pounds overweight. My annual blood tests confirmed that I was genetically headed towards Type II Diabetes and high cholesterol. Heart Disease and Rheumatoid Arthritis ran in the family.
My husband was 100 pounds overweight and on 3 prescription medications for hypertension and high cholesterol.
Each year, the pounds kept creeping on both of us.
I thought I was eating a relatively healthy diet!
I exercised daily, used olive oil, took the skin off my chicken, ate egg whites, made turkey burgers, rarely ate fried food, and asked for my salad dressing on the side.
I tried really hard not to over eat, and felt guilty when I did.
But still the pounds kept creeping on….
After much reading, I learned that I was not eating a healthy diet, and was amazed by how much I truly didn’t know about nutrition!
Moreover, how processed foods, salt, oil, sugar and animal products that we ingest, not our genes, greatly determines our health destiny!
To make a change, I learned as much as I could about changing to a healthy lifestyle. It was difficult and not very tasty (at first).
Be Green With Amy’s Goal:
To share these years of experiences and information, and guide YOU down the trail of fitness, food and overall healthy lifestyle that has completely revolutionized my world view and my families health!
“Be Strong, Be Well and Be Green!”
Ready to revolutionize YOUR life?
Be Green With Amy is here for you!
Having challenges with this lifestyle?
I would love to provide you with more help!
Hi I’m Amy. My husband Rick & I adopted a Whole Plant lifestyle in 2012. We have had fantastic health results. Together, we’ve lost over 130 pounds! We offer private, lifestyle coaching and Zoom cooking lessons. We love to share our knowledge of this lifestyle and hope to spread the word and help others to Be Strong, Be Well and Be Green!🌱 !
Sharme Ridley is a Rouxbe certified plant-based cooking enthusiast who specializes in creating Louisiana Creole inspired dishes. Overcoming a host of health issues after adopting a plant-based diet, she now inspires others to follow a whole food, plant-based (WFPB) lifestyle through her efforts with Plant Based Atlanta, a PlantPure Communities pod and her Atlanta Creole YouTube channel, where she offers WFPB cooking demonstrations. Sharme is also one of the hosts for CNS Kitchen, a T. Colin Campbell Center for Nutrition Studies (CNS) plant-based support group. She earned the CNS eCornell Plant Based Nutrition Certificate and is a Licensed Food for Life Instructor with the Physicians Committee for Responsible Medicine (PCRM). A retired public school teacher in her early 60s, she takes no medicines and is a living testament to the power of plants. Sharme has a B.S. in Secondary Education, a MEd in Educational Administration, and an EdS in Curriculum and Instruction.
CNS Kitchen: cnskitchen.nutritionstudies.org