It’s a common misconception that only crunchy hipsters and animal rights activists eat entirely plant-based diets. Trisha Mandes, founder of Trisha’s Healthy Table, and her husband chef Erik Hoffman set a goal to provide pre-made meals for those looking to put nutritious, hearty dinners on the table for themselves and their families while lowering the risk of chronic illness.
Although Trisha’s Healthy Table has only officially been around since January 2017, she has been providing pre-made meals for the past several months. Most popular among USC professors and busy parents, pre-made meals are prepared by Mandes and Hoffman for those who can’t be bothered to cook every night but still want fresh, unique food. One professor reversed her Type II Diabetes by following a plant-based diet with Mandes’ help. It was the research behind chronic illness reversal through diet that sparked Mandes' interest to start her business.
Mandes studied at Temple University and began working with a nonprofit to teach inner city students about nutrition. After attending a conference a few months into her job, her passion for nutrition grew. Scientists presented studies and research that claimed to cure and prevent chronic illnesses such as heart disease and diabetes. This research inspired Mandes to pursue her master's degree in the subject. It was coincidental that while she was looking for a university where she could continue her studies, a professor at USC was looking for someone to assist with research in studying plant-based nutrition as a cure.
She believes that the key to starting any diet, particularly one that is plant-based, is to understand the research behind it. One of the biggest complaints she hears from clients is that they do not know how to cook foods in a way that is healthy and delicious or they are not willing to try.Trisha’s Healthy Table provides appetizing meals as well as education for the services’ members. After picking up their meals for the week, members have every dish labeled and packaged so all they have to do is heat it up. The heating instructions also include a microwaveable option for those who have little time or energy for conventional ovens or stove tops. Throwing a full, healthy meal in the microwave and sitting back to watch Netflix in the meantime couldn’t be easier.
The core of a plant-based diet is finding food that can literally be picked up and eaten. These foods are high in fiber, protein and complex carbohydrates that are guaranteed to keep one satisfied for an extended period of time. Eating something like a basic peanut butter and jelly sandwich will only keep you full for so long because the body digests it quickly. Foods rich in complex carbohydrates take longer to digest and therefore keep you full for a longer time span.
To keep calorie count low, the foods need to be 100 percent whole plant foods and cooked without oils of any kind, if not eaten raw. Using coconut or olive oil adds to the calorie count significantly while cheating one of nutrients. Mandes suggests baking food you’d otherwise cook in oil or use vegetable broth or water.
College students on a meal plan may have a particularly difficult time finding clean, filling foods. The University of South Carolina provides students with an array of food options, and quite a few of these options are healthy. Mandes said it’s surprisingly easy to find vegan-friendly foods on campus, but Diet Coke and french fries will not provide necessary nutritional value and will continue to leave one feeling hungry. Mandes also said that eating a salad for every meal will leave the body hungry.
For students, Mandes suggests either skipping or reducing a meal plan option and cooking at home for most meals if possible. There are plenty of restaurants near campus that also offer vegan-friendly menu options. Cool Beans is a popular choice for Mandes herself.
Trisha’s Healthy Table meal service is also a viable option for students. With simple heating instructions and recyclable, microwave safe containers, students can make nutritious meals with little to no mess. Trisha’s Healthy Table is currently looking to offer a student discounted membership.
Mandes and her husband hope to spread nutritional awareness throughout Columbia by updating her personal website and blog with recipes and information about plant-based diets. Mandes also offers cooking courses and personal sessions to help individualize plans that best suit someone’s needs. Check out Trisha’s Healthy Table to see how Mandes and her husband provide education through unique meals.
Enter your email at www.TrishasHealthyTable.com and get 50% off your first order.
