Local Resources


Whether you are looking for someone to help you with your own personal journey or to have someone to give a presentation for your group, check on the following resources to find what you are looking for.

Plant Based Nutrition Support Group PBNSG is a non-profit organization dedicated to evidence-based education and advocacy of plant-based whole food nutrition and an active lifestyle, to help prevent or reverse chronic disease and achieve optimal health.  PBNSG hosts monthly speakers, offer plant-based cooking classes, host small groups throughout Michigan, and much more.


Thrive Vegan Cooking  The Thrive kitchen is located in Grosse Pointe Woods, Michigan. Thrive will teach you how to cook delicious meals and they are committed to sharing what they have learned about how easy, delicious and cost-effective it is to live a vegan lifestyle.  Sonja, the founder of Thrive, was a quiet vegetarian for almost twenty-five years. About five years ago, my daughter Jamie ‘vegucated’ me about the cruelties that occur in dairy factory farms. It was then that I became vegan.  In my previous life, I worked for over thirty years as an IT Manager. I retired six years ago and now spend time dreaming up new recipes and vegucating others through THRIVE. My other passions are yoga, gardening and spending time with my kids, grandkids, and adopted furbaby, Jack.


Dr. Robert Breakey  Dr. Roberrt Breakey, MD is a 5th generation graduate from the University of Michigan Medical School.  He has practiced Lifestyle Family Medicine in Ann Arbor since 1985.  He has special interests in health promotion, whole food plant-based nutrition, positive wellness and supporting the natural healing process that we all have within us. He is Chairman of the Board and Head of the Family Medicine Division for IHA – a multi-specialty medical group centered in and around Ann Arbor, Michigan. His practice is not currently open to new patients but he is interested in doing group presentions.


Kerrie Saunders , MS, LLP, PhD (“DrFood”)  is an internationally known Presenter, Consultant and Bestselling Author.  Her expertise in psychology, plant-based nutrition, body composition, and food addiction is unmatched in the US. Her work has been featured in numerous books, newspapers, magazines, e-zines, and on radio, including Ultimate Weight Loss, Vegetarians & Vegans in America Today, VegFamily, PlantPure Nation, PlantYourself, MainStreet Vegan, Vegetarian Baby & Child, Famous Vegetarian Celebrities, VegNews, and others.  She has presented to audiences throughout the US and Canada, delighting participants from the experienced to the vegan-curious. She is available for presentations in the Michigan area.


Chick Pea and Bean   Mark and Kim Ramirez are Michigan’s the plant-powered couple. On December 3, 2011 they began a whole foods, plant-based lifestyle. This change cured Marc’s type 2 diabetes, high cholesterol, high blood pressure, ED, frequent heartburn, and psoriasis. They were so thrilled with the results that they wanted to yell about it from a mountaintop to let others know that eating this way might help them too. They also point out that a whole foods, plant-based lifestyle also helps the environment and prevents cruelty to animals in the food industry. Check out their website for meeting dates. They also offer a wide variety of classes and have a delicious recipe section. 


Cooking With Que  Quiana “Que” Broden,  owner and blogger of Cooking With Que, a place where Vegans and Meat Eaters coexist.  The mission is to teach people how to EAT TO LIVE; by introducing more plant based meals into everyday lives.  After the normal Thanksgiving – Christmas feasting… I was feeling tired, overly full, completely bloated and I honestly felt like I weighed as much as a Walrus (No Joke).  My body had enough and so I said … NO MORE. I NEED TO GO ON A 10 DAY CLEANSE!!!!! I had to reboot my insides.  I started #ColdTurkey (no pun intended).  It was immediate.  I told my family and I kept my word. When my 10 days were up, I didn’t feel the need to go back. And guess what? Till this very day, I’m still on my cleanse!  LOL! This body of mine is happy, healthy and doing it without anything that had a Momma! Que offers cooking classes and she also has a podcast and caters.


Angela Wortley  Nutrition counselor and  Registered Dietitian Nutritionist (RDN) in SE Michigan who considers eating well an essential part of self-care. She takes a slightly unconventional approach to nutrition, blending the science of plant-based nutrition with intuitive and mindful eating principles for a balanced approach to optimal health. Angela believes why we eat is just as important as what we eat. Food can’t be reduced down to only macro- and micronutrients that fuel our bodies. Comfort, pleasure, culture, ethics, sustainability, convenience, flavor, availability, and affordability are other factors we (consciously or unconsciously) take into account when we choose what foods to eat.  My mission is to help you identify your why – your values around your health and food choices so we can work together on a plan that enhances your health, improves your relationship with food, exercise, and your body, and is enjoyable and sustainable for you!


Happy Plates  Happy Plates is a plant-based meal planning services that help EVERYONE get more plants on their plate! My name is Ashley Page, and Happy Plates was born out of my love of animals, the environment, my health, and preparing & eating delicious and nutritious meals. Nothing makes me happier than serving up a home cooked meal for my friends and family that nourishes our bodies and satisfies our taste buds!



The Ultimate Step by Step Guide to Going Vegan by Thrive Cuisine


A vegan diet is made up of a huge selection of foods. There are literally hundreds of types of grains, beans, legumes, fruits, vegetables, nuts, seeds, and spices.  There are thousands of combinations you could use to make amazing dishes!  Plus there are great tasting veggie burgers, deli slices, and other products that taste like meat. When going vegan most people actually expand the variety of foods they eat.  Get adventurous, from Indian to Italian, Tia to Lebanese. Many ethnic restaurants have a large selection of vegan options.