Annette Baker and Marianne Lacko are sisters who started Nature's Plate in response to
friends’ requests – “If I had someone to cook for me, I would eat healthy
lunches like you every day.” They
started out by cooking extra portions and selling them each week. Nature’s Plate became an official business in
2012 and started growing beyond friends, family, and
co-workers at the beginning of 2014.
Nature's Plate is based on the belief that whole, plant-based foods are a major part of the answer to our society’s biggest issues – including obesity, heart disease, cancer, diabetes, and general lack of health/vitality. Annette and Marianne are driven to share this concept with others and make it easier to add real food to our diets while cutting out processed, factory-farmed items.
They know from personal experience (having been vegan for over 10 years) that a plant-based diet, based on whole, unprocessed food can do wonders for energy level, weight maintenance, athletic ability, and much more! According to Annette, “It really made a difference in my running ability, strength, and overall energy level when I cut out almost all sugar and processed food, in addition to eating plant-based.”
Marianne takes the lead on all of the company's baking. She has loved baking since she was young and now has a passion for making delicious "treats" from healthy, whole ingredients. Annette discovered her interest in cooking healthy, flavorful meals after giving up meat almost 15 years ago, and she holds a Certificate in Plant Based Nutrition from eCornell.
Nature's Plate is based on the belief that whole, plant-based foods are a major part of the answer to our society’s biggest issues – including obesity, heart disease, cancer, diabetes, and general lack of health/vitality. Annette and Marianne are driven to share this concept with others and make it easier to add real food to our diets while cutting out processed, factory-farmed items.
They know from personal experience (having been vegan for over 10 years) that a plant-based diet, based on whole, unprocessed food can do wonders for energy level, weight maintenance, athletic ability, and much more! According to Annette, “It really made a difference in my running ability, strength, and overall energy level when I cut out almost all sugar and processed food, in addition to eating plant-based.”
Marianne takes the lead on all of the company's baking. She has loved baking since she was young and now has a passion for making delicious "treats" from healthy, whole ingredients. Annette discovered her interest in cooking healthy, flavorful meals after giving up meat almost 15 years ago, and she holds a Certificate in Plant Based Nutrition from eCornell.
philosophy
our Mission IS
To make plant-based, whole food accessible and convenient…
and of course tasty And satisfying.
About the food…
All vegan (no meat, no dairy, no eggs).
Organic vegetables, grains, and beans – at least 75% of ingredients.
Always organic for “The Dirty Dozen.”
No GMO's -- always organic soy and corn.
Always whole grains (including whole wheat pasta and even in the snacks/desserts).
Most items are gluten free, marked GF.
Canned / processed ingredients rarely used -- beans are cooked from scratch, not canned.
Olive oil is used in small quantities in some items (generally less than 1/4 tsp/serving).
Low fat (less than 15% of calories from fat with rare exception such as entrees with coconut).
Protein source (beans, lentils, tofu, etc.) included in every soup, stew, main dish, and sandwich.
All vegan (no meat, no dairy, no eggs).
Organic vegetables, grains, and beans – at least 75% of ingredients.
Always organic for “The Dirty Dozen.”
No GMO's -- always organic soy and corn.
Always whole grains (including whole wheat pasta and even in the snacks/desserts).
Most items are gluten free, marked GF.
Canned / processed ingredients rarely used -- beans are cooked from scratch, not canned.
Olive oil is used in small quantities in some items (generally less than 1/4 tsp/serving).
Low fat (less than 15% of calories from fat with rare exception such as entrees with coconut).
Protein source (beans, lentils, tofu, etc.) included in every soup, stew, main dish, and sandwich.