Lansing Small Group

What the wonderful evening we had! We all enjoyed great recipes and great company.  Welcome Sally,  we are very glad you were able to join us.

 Unfortunately we have to meet only once a month and that means we have to be mindful about how we spend the few hours available. I think we need to be focused on discussing plant-based nutrition topics and the benefits for our health, and focus more on ways to support each other to succeed.

We also need to focus on a strategy to allow everybody to express their opinion and have equal amount of time to speak.

Recipes that were shared:

Chickpea Loaf:

1 lb dry chickpeas

1-2 carrots 

1 parsnip 

2 leeks

Garlic to taste

1 red pepper 

1 cup of Millet (pulse in blender to make flour)

2 cans of fire roasted tomatoes crushed or mixed in the blender

Add Dill, Parsley, or Thyme to taste

Pepper & Paprika to taste


Boil chickpeas ( 22 min. high pressure in instant pot with water to cover them 1 inch ), drain, then place them in a food processor with canned tomatoes. Mix until a paste is obtained.  Dice or chop all other vegetables and then mix together with the tomato/chickpea paste. Add millet flour until consistency is appropriate and not runny. Place mix in a silicon pan or a metal pan with parchament paper. Place in oven at 375 degrees for atleast 1 hour. Let the loaf cool down in the pan, and place on plate. Slice and enjoy! 


Roasted beets and horseradish salad:

Whole red beets - washed. Wrap in foil and bake in oven at 350 degrees for 1 hour. Let the beets cool and then peel. Shred the beets fine with shredder. Add to a mixing boil and add fresh shredded horseradish or canned horseradish to taste. Add balsamic vinegar to taste as well. Mix in caraway seeds if wanted, and enjoy!


Rochester Hills Small Group

The food topic was "Fall in Season," and the WFPB dishes served included butternut squash soup, roasted kabocha squash, quinoa salad with pomegranate, pumpkin pudding, roasted root vegetables, and cactus salad (in season somewhere in the world!). Chef AJ's bRAWnies were also served to celebrate a participant's birthday. The presentation/discussion topic was "Keto, Paleo, Lectins, and Other Silly Things People Fall for," and we discussed the flaws in the arguments and lack of scientific evidence presented by proponents of various "diets." As always, it was a lively and educational meeting.

Troy Small Group

Troy Small Group met after a short hiatus. It was an energetic meeting with lots of interesting questions and comments from the participants. We went around the room to introduce ourselves and discussed the health benefits of whole food plant-based nutrition. We also read some nutrition labels and talked about the underappreciated squash - kabocha!   

Flushing Small Group

At this months Flushing Small Group, we taste tested our partner MamaSezz’s Plant-Based Meal Delivery! We had a few new members to the group and we we all had wonderful conversation on how to cook with no oil, and staying healthy through the holidays! The food that was presented from MamaSezz at the meeting was a Veggie Loaf, Scalloped Potatoes, Cajun Mashed Potatoes, Corn Bread, Mac Attack Stack, Lazy Lasagna, Hungarian Mushroom Soup, Corn Chowdah, Turmeric Chickpea Scramble, Veggie Sausage and Bolognese Sauce! Delicious!

Rochester Hills Small Group


The topic was "overcoming barriers & stages of lifestyle change," and we discussed various barriers or challenges that people face when adopting a WFPB diet, as well as cognitive distortions or "stories" that people tell themselves that undermine success. The food topic of the day was "less than 5 ingredients," and the host Kelly demonstrated a green smoothie (4 ingredients) and sweet potato/banana pudding (3 ingredients) and also brought mashed potatoes (1 ingredient: potatoes!!) and gravy (4 ingredients) as well as the famous b"RAW"nies (recipe by Chef AJ). Participants brought their "less than 5 ingredients" dishes, including bean soup, hummus with vegetables, salad, and apple crisp! As always, it was a gathering of lively discussions and lots of great food!

Dearborn Small Group

From the Host:

We had an excellent time at our meeting. I went over the Norms (Rules) of our group that included the utmost regard for all who enter our door. There would be no judgmental attitudes; Everyone is on their own journey to health at their own speed; there is no one way to do it!; no criticism allowed; one person talking at a time (no side conversations when someone is sharing); no politics or religion.

We then went around the room and shared our struggles (very important to let all know that we all have our struggles and if someone is new to this lifestyle, let them know they aren’t alone and we aren’t perfect). We also shared our successes and many recipes (attached in this email), along with making sure that all who had questions were heard and answered with the utmost kindness.

 Our next small group will be held at the Unburger Grill at 22018 Michigan Avenue, Dearborn 48124. Their phone number is: 313-633-0881. The date is: Wednesday, October 17th from 7-9 pm  The owner (Chris ) will share his story of how he became a vegan and why, and how,  his passion to open this restaurant came about.  If you have the opportunity, please visit them and support this wonderful establishment. We must try to do our part to keep restaurants like this in business for the long run.

Saginaw Small Group

saginaw 13 saginaw meeting.jpg

Plant-Based for Healthy Living, a PBNSG Satellite,  kicked off the new season with an excellent meeting. Numbers are increasing as people are hearing about us and wanting to take control of their health. We're grateful for the excellent location we have for our meetings with much technology at our fingertips. A lot of sharing and testimonies took place. It was an encouraging evening! Additionally, there were quite a few delicious dishes to share.

WFPB for the win!

Sola Fitness Rochester Hills Small Group

As always, there were plenty of WFPB dishes at our Sola small group meeting on September 10, 2018 (as you can see in the photo). There were 21 participants. The host Kelly distributed articles on and discussed "protein myths and truths" and "dangers of fat." Another topic discussed was the importance of an overall dietary pattern that emphasizes whole plant foods, and not focusing on one single item. 

Please note that Sola Life & Fitness is changing its name to Beaumont Health Club, moving forward. 

Flushing Small Group

This was the Flushing Small Group's 1st Annual Plant-Based Picnic in the Park! All the Potluck dishes were 100% Plant-Based with no oil! It was a delicious, fun, PLANTASTIC day with all, sharing stories and playing outdoor games such as Ladder golf, and Bean Bag Toss!

Some of the dishes were, Carrot Dogs, Walnut/Sunflower seed Burgers, Trio Hummus, Mashed Sweet Potatoes, Smokey Little Devils courtesy of Forks Over Knives, Brussel Sprout Kale Salad, and fresh fruit and veggies!

Sola Fitness Rochester Hills Small Group

There were a total of 21 participants (including the host Kelly) at the small group meeting at Sola Life & Fitness on August 6. Seven of them were attending for the first time! As always, there was food: beefless stew, lentil tabbouleh, kale salad, green salad, fruit, bread, b"raw"nies, and "nice" cream! Kelly's colleague and friend Rachelle did a mini demo on how to make chocolate nice cream! A registered dietitian who promotes plant-based nutrition also attended. The evening's conversation revolved around the topics of reductionism in nutrition science versus wholism, what to say when people ask "Where do you get your protein"?, etc. 


Sola Fitness Rochester Hills Small Group

There were 20 participants, 7 of whom were attending for the first time! We went around the room to introduce ourselves and shared our stories as well as cooking and other practical tips for transitioning to a whole food plant-based lifestyle. For example, one member shared her journey of reversing many of the illnesses that had almost ended her life a few years ago and regaining her health and new found energy through plant-based nutrition. One member shared her routine of prepping large amounts of food over the weekend. As always, there was plenty of yummy plant-based food! We have seasoned regulars who have been attending for the last two years, and we have new attendees. Anyone who is interested in plant-based nutrition is welcome!     


Detroit Small Group

So proud of our wonderful host Lisa A. Smith and our wonderful small group members who attended. We choose Health!

Sola Fitness Rochester Hill Small Group

We had a community Buddha bowl, and many of our regular and new members brought dishes to share: brown rice, lentil loaf, grilled carrots and onions, roasted sweet potatoes, garbanzo beans (with different flavors), grilled tofu, steamed vegetables (zucchini, collard greens, and broccoli), mango chutney, bitter melon salad, wakame seaweed, raw veggies and hummus, fruit, and cookies! It was a feast! The members liked the idea of community Buddha bowl and suggested that we continue every month. The host Kelly had created a quiz on nutrition-related topics and went over each question as members asked questions and discussed the topic further.  We had a great time with great food!   

The Sola group is growing, and we always have room for new members!