Saturday, February 1, 2020

Check Out Mrs.Plant's eBook - TAME YOUR DIABETES

If you have pre-diabetes or are a Type 2 diabetic and want to stay off or get off medication and lose weight, my TAME YOUR DIABETES eBook will give you hope and motivation.

Included in this easy-to-read 24-page eBook is the story of my own journey, as well as specific outlining of how I got off all of my medication and lost and have kept off a significant amount of weight over five years ago. I also include 15 of my favorite recipes!

This is also a great gift to give someone you love who is struggling to get their diabetes under control. Simply send me an e-mail ( after making your purchase and include the e-mail address of your gift recipient along with a message for them, and a copy of the eBook will be sent to them immediately or at a date that you desire.

PRICE: $10

NOTE: Once you pay for the eBook, you will receive an e-mail with a link to download the eBook, which is in PDF format. It can be viewed on a computer, tablet, or mobile device.


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Thursday, December 5, 2019

HOMEMADE Plant-Based Chemical-Free All-Purpose Cleaning Spray

Before we moved into our new (much smaller) home, I vowed not to use chemicals to clean the house if at all possible. I decided to make up my own cleaning spray made from junk-free ingredients. So far, I have been using this spray recipe and bottles for 7 months, and I LOVE it! It cleans countertops, toilets, sinks, showers, and is AMAZING on windows and mirrors! I bought plain, white wash cloths to use for my cleaning, and they were very well! Stay tuned! I will be sharing my homemade toilet bowl cleaner soon, as well!

I thought I would share the recipe with you, in case you want to try it for yourself.

RECIPE for HOMEMADE Plant-Based Chemical-Free All-Purpose Cleaning Spray
Blue Glass Spray Bottle (I HIGHLY recommend the brand below!)
3/4 cup white vinegar
distilled water (enough to fill the rest of the bottle to 1 inch from the top)
20-25* drops of Plant Therapy Organic Lemon Essential Oil
10-15* drops of Plant Therapy Germ Fighter Synergy Blend Oil

Pour all ingredients into the blue bottle (in the order noted). Simply spray and wipe off to clean!

Blue Glass Spray Bottles:
Plant Therapy Organic Lemon Essential Oil: (10 ML)
Plant Therapy Organic Lemon Essential Oil: (30 ML - better deal!)
Plant Therapy Germ Fighter Synergy Blend Oil: (10 ML)
Plant Therapy Germ Fighter Synergy Blend Oil: (30 ML - better deal!)

* You can use the higher amount of oil in your mixture if you don't have pets in the house. Some essential oils can cause health issues for pets--especially in high concentrations. This is a diluted cleaner that you spray and wipe off.

Disclosure: Mrs. Plant makes use of affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

Friday, November 29, 2019


If you're planning to purchase items on Amazon, consider starting at my shop and checking out my favorite items! Even if you don't purchase one of those items, please click through one of the links, and your shopping trip gives me credit for my future purchases. This gives me the ability to purchase items to bring you more content. It is completely anonymous, so I will never know what you purchase or even that you did (unless you tell me!).

Link to Mrs. Plant's Amazon Shop >>>

Tuesday, November 26, 2019

Cooking OIL-FREE in a Waffle Iron

The worst thing you can do when you buy a waffle maker with nonstick plates is to use oil on it or in the batter. Rather than being nonstick, they eventually become "gummy" and it will become impossible to remove the waffle. The key to oil-free cooking in a waffle maker is HOW you cook them.

Tonight, we made my typical Veggie Hash Browns, but this time in our relatively new waffle maker (which we absolutely LOVE, by the way!) I am including the ingredients I used below, but you will have to decide how many you want to make and how much of the ingredients of each. You almost can't mess this up. Anyway, the KEY to making this recipe is to PRE-HEAT the waffle maker, setting it between MEDIUM and HIGH HEAT. Then, fill waffle iron bottom plate right to the edges with the Veggie Hash Browns ingredients, close the top, and CAREFULLY press the top down with an oven mitt. Reduce the heat a bit on the waffle maker to just a little higher than medium, and set a timer for 25 minutes.
If after 25 minutes, your waffle won't come up pretty easily with a silicone spatula, close the top, and go another 5-10 minutes until the waffle can be lifted off with ease.

This is what I put in my Veggie Hash Browns:
Cooked and cooled whole Yukon Gold potatoes, shredded with a flat metal grater into a bowl
I gently mixed in:
Spinach, finely chopped
Carrots, finely chopped
Onion, finely chopped
Red/yellow/orange bell peppers, finely chopped
Paprika to taste
Garlic Powder to taste
Salt to taste

Here are the delicious oil-free waffles we made by Shane and Simple last week in our new waffle maker!

Check out the things I like to use in my cooking and kitchen in my AMAZON SHOP!

Disclosure: Mrs. Plant makes use of affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

Sunday, November 24, 2019

Gobi Manchurian [oil-free vegan]

1 small head of cauliflower, washed, dried well, and cut into small florets

Seasoning for the Cauliflower:
1/2 t ginger paste
1/4 t salt
a few grinds of crushed black pepper
1 T cornstarch or arrowroot powder

For the Batter:
1/2 cup of whole wheat flour
1/4 cup of cornstarch or arrowroot powder
3/4 cup of water (more if needed)

For the Manchurian Sauce: 
1 1/2 T chopped garlic
1 T chopped ginger
1 t red chilli flakes or finely chopped green chillies (ONLY add if you love extremely spicy food!)
1/2 cup of finely chopped onion
2 T of chopped spring onion (the white portion)

Sauce Mixture
1/4 cup low-sodium soy sauce
1 T  Sriracha sauce
6 T ketchup
1/4 cup coconut sugar
2 t white vinegar

Finely chopped cilantro leaves and chopped green onion for garnish
Serve with steamed Jasmine or Basmati rice

In a bowl, add the seasoning for the cauliflower to a bowl and mix well to combine. Add the cauliflower and toss gently to coat.

Preheat oven to 450 degrees and line a large baking pan with parchment paper.
In a small bowl, combine the batter ingredients, slowly adding water until you get the consistency of thick pancake batter (pourable, but will stick to the cauliflower).
Dip individual pieces of the seasoned cauliflower into the batter, tap off on the side of the bowl, then place on the parchment paper in a single layer; do not allow the pieces to touch one another. Bake until crispy on the outside and fork tender on the inside--about 20 minutes. Turn oven off and let the cauliflower bites stay warm until you coat them with the sauce--right before serving.

In a large skillet, steamfry the onions in 2 T of water. Cook until tender and lightly browned--about 5-8 minutes, adding more water if needed. Add in the ginger, garlic, chilli (if using), and white part of the green onions. Cook for another 1-2 minutes. While the onions are cooking, mix the sauce ingredients in a bowl. Stir ingredients together well to combine. Add the sauce to the skillet with the onion-garlic-ginger-chilli mixture. Bring the sauce to a soft boil then lower heat to a simmer and cook for another 4-5 minutes. Turn off the heat, and let the sauce cool for another 5 minutes. Add a little water if the sauce has gotten too thick to coat the cauliflower bites.

When cauliflower is done, add pieces into the skillet with the sauce and coat them well. Garnish with chopped cilantro and chopped green onions. Serve with warm, cooked rice.