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I am very excited to introduce the newest contributor for Team YU, personal trainer, author, relationship expert and nutrition specialist, Rea Frey Holguin. Rea is going to share her best “recipes” for a balanced life—a.k.a. nutrition, exercise and love. Delicious, quick and easy plant-based recipes that you can prepare in a snap? Rea is your go-to gal.

So, grab a nice cup of herbal tea and spend some time reading our interview with this inspiring, strong woman. Her views and approach are refreshingly aligned with YU. I am so thankful to have her voice a part of our lovely community.

Be sure to welcome Rea with that legendary YU kindness. Questions, too. She’s here to help make your plant-based journey the best that it can be!

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YU: So your mission is to promote health and wellness in all areas of life. When did you realize that this was your mission? When did this journey begin for you and why?

RFH: I find that in our society, health is sometimes defined exclusively by what you look like on the outside. Having been in the fitness industry for over a decade, I notice a lot of “healthy” people who suffer from poor diets, give in to fad diets, have stressful jobs or bad relationships. I noticed that it was all tied together: what we eat, how much we move and who we interact with contributes to our overall health. Without all three, it’s hard to attain true balance. Since we’re always looking for that quick fix (especially with food and exercise), I find that it’s important to get back to the basics with clients. Figure out what you really want. What is your definition of happiness? What foods make your body feel great? How can you move more during your day?

I really started putting all of this together when I found myself in a very unhappy relationship (for about 7 years). I was physically fit but I was tired all the time. I didn’t laugh or smile. I felt stifled. It wasn’t until I got out of that relationship, returned to my passion of writing and moved back to Chicago that I felt my “health” return. It was a very eye-opening experience for me. In losing everything that was comfortable and familiar I gained independence and a true sense of freedom. I was able to define happiness and health in my own terms—and that is my goal to help others achieve that as well.

YU: When did you become a vegan? What motivated this change?

RFH: I became a vegetarian quite young—at 13. However, I wasn’t equipped with the proper tools to understand what nutrients I should be getting (and also what I could become deficient in). I’ve always had an intense love for animals as well, and it never made sense to me that we treat our pets like gold and treat pigs, chickens, cows and fish (who all have amazing capabilities to learn, grow and be “pet-like”) in inhumane, horrendous ways.

I stayed a vegetarian for over a decade and then went back to eating chicken, turkey and fish. With that meat consumption, I felt lethargic, heavy and just… unhealthy. It wasn’t until I read The China Study and THRIVE that I made a complete switch and went vegan—something I had never attempted before. Educating yourself on what foods to eat (and what’s right for your body in particular) is so important. It doesn’t really matter how fit you look on the outside—you need to know the havoc food can cause on the inside. So, now I eat for health. I eat foods that are easy to digest and leave me with more energy for daily activities. I don’t miss meat. I get plenty of protein, and I love that I am highly active and can fight soreness and fatigue solely through a plant-based diet. It is a very powerful and humbling experience.

YU: What are your favorite foods?

RFH: I am literally a human garbage disposal. I adore food probably more than anyone I know. I love pasta, burritos, giant, fresh salads, fresh stacks of buckwheat pancakes, fruit, veggies… you name it, I have eaten it. As a plant-eater, I have enjoyed redefining some of the American classics to make them fit a healthier bill. I find that once you alter your diet, your taste buds shift a bit. I have always enjoyed fresh foods—I’m not a fan of butter or salt. I love tasting foods in their natural state.

YU: Tell us something about you that people may be surprised to find out.

RFH: I had brain surgery when I was 19 years old. Boxing literally saved my life. I was 2 weeks away from my first competition when I started getting pounding headaches. My trainer insisted I was over training, but I knew something was wrong. I had a CAT scan and they called me and told me I had a mass on the left parietal lobe of my brain that was on the verge of hemorrhaging. I met with a neurosurgeon and he told me I had two choices: get the arachnoid cyst out immediately or live a sedentary life.

If I happened to fall (or get hit in the head, as I was preparing to do with my first boxing competition), I was dead. So, I underwent brain surgery during spring break my freshman year of college. My skull was as thin as an eggshell from the mass. My brain was compressed. The doctor put in four titanium plates and sixteen screws once the mass was removed—I will always have the titanium in my head (yes, I am a metal head). I was back at school on Monday and back in the ring in 3 months. It was one of the scariest and most surreal experiences of my life. And I have learned that health is worth more than any sport. I never take movement or health for granted.

YU: What are your tips for folks transitioning into a plant-based diet?

RFH: First, you need to learn what not to do. Many people simply cut out meat and think they are vegetarians. Understand that certain vitamins and minerals can be hard to get as a plant-eater (but not impossible). Your body is the best laboratory you will ever have. Listen to it. If you eat a salad and feel great, your body probably likes salad. If you eat heavily processed flours and feel sluggish, then stay away from those types of foods. Every person is different, as are their dietary needs, so it’s important to pay attention to your body and how it responds to food. Learn about hemp, nuts, beans, seeds and as many whole foods as possible. And take it a simple day at a time.

YU: What are some of the biggest misconceptions about a plant-based diet?

RFH: That eating plants is limiting. I find it limitless. I have so many more choices than I ever thought possible… have you seen the produce sections at Whole Foods or farmer’s markets? Gorgeous. Another huge misconception is that recipes have to be complicated or the ingredients “weird.” I never say that I’m a vegan, because instant images of running barefoot through fields while sporting peace signs are conjured. I say that I eat plants (which still prompts some odd looks from time to time). My husband, who is a rugby player and is the strongest man I know, is also vegan (you can imagine how much of a hard time his teammates give him). Every recipe we make is ready in 20 minutes or less. There are no complicated steps or long processes. Another misconception about eating a plant-based diet is that you can’t get enough protein. I am able to get ample protein from beans, seeds like quinoa, millet, amaranth and hemp. Think about it: were you born liking steak? Fish? Chicken? Donuts? No. All of our eating behaviors are learned. We’re made to eat what comes from the ground. I always say, “If it comes from a plant, eat it. If it was made in a plant, don’t.” Cheesy, but true.

YU: What foods would you especially recommend for active people?

RFH: The protein powder Vega by Brendan Brazier has changed my life. It has absolutely everything a vegetarian needs and more. It has eradicated soreness from my workouts. Plenty of greens. Hemp. Dates before workouts (for simple, instant energy). Good, quality grains. Beans, beans and more beans. Fruit. Seeds.

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