Friday, February 1, 2019

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 (mrsplantintexas@gmail.com) 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.

TAME YOUR DIABETES eBook:

  Add to Cart

Tuesday, September 18, 2018

Celebrating National Alopecia Awareness Month with Henry Margu Hair Accents



Most of you know that I have Androgenic Alopecia, so to celebrate National Alopecia Awareness Month, I reviewed an awesome hat wig, called HAIR ACCENTS, by Henry Margu Wigs on my Mrs. Plant and AmyOnWigs channels. Even if you don't have alopecia, this throw-on-and-go wig cap is awesome to wear to the baseball game, the pool, to the gym, and more! Or, you could share this product with someone you know who is going through cancer treatments or has a form of hair loss.
Check out my Mrs. Plant YOUTUBE channel, and SUBSCRIBE if you haven't already!

Sunday, September 2, 2018

Healthy Vegan Instant Pot Smoky Baked Beans [no sugar added]

1 lb. dry navy beans, soaked in water for 30 minutes
1 cup of pitted dates soaked in 1 1/2 cups water for about an hour, do NOT drain off liquid
1 cup water
1 small can of salt-free tomato paste
2 t garlic powder
1/2 t onion powder
1/8 t black pepper
1 t mustard powder
1/2 t smoked paprika
1 T liquid smoke
1/2 t salt or to taste

Drain off soaking water from beans and add to the Instant Pot. Fill the pot with water 2 inches above the beans. Cook on high pressure for 25 minutes. When the Instant Pot beeps, click the cancel button and let the iPot naturally release pressure. Then, open the top, drain the beans (reserving 1/4 cup of the liquid), rinse the beans, and return them to the Instant Pot.

While the beans are cooking, blend the dates with their soaking water,  along with1 additional cup of water, tomato paste, garlic powder, onion powder, black pepper, mustard powder, smoked paprika, liquid smoke, and salt in the blender until very smooth. Add the mixture to the cooked and drained beans along with 1/4 cup of the bean cooking liquid into the Instant Pot. Click the WARM button and warm through for about 5-10 minutes, making sure you stir gently often. Serve!

Wednesday, August 29, 2018

25% OFF High Carb Hannah's eBooks!

Want 25% OFF High Carb Hannah's eBooks? Her eBooks are loaded with simple-to-make, oil-free, whole foods plant-based recipes that taste amazing! Click below and use the code: 25OFF LINK >> bit.ly/mrsplant

Sunday, August 12, 2018

Oil-Free Cheezy Broccoli Tots

NOTE: You have to cook and cool the potatoes and broccoli a day ahead for this recipe!

5 medium-sized yellow potatoes
1 head of broccoli, cut into florets
1 1/2 t garlic powder
1 1/2 t paprika
2 T nutritional yeast flakes (optional)
salt and pepper (black or cayenne) to taste

At least a day before you plan to make the tots, cook the potatoes (whole with skin left on) in the Instant Pot until just tender (about 15 minutes), then cool in the refrigerator at least 24 hours. Steam the broccoli until soft enough to fall apart easily. This can be done in the Instant Pot in a steamer basket with 3/4 cup water in the bottom and cooked for 1 minute with QUICK release. Chill the broccoli until you're ready to make the tots.

Shred the potatoes with a grater into a large bowl. You can save the butt ends of the potatoes to bake into potato skins. Don't include them in with the shredded potatoes. Chop the cooked broccoli with a fork and gently fold it into the shredded potatoes along with the seasonings.

Preheat oven to 400 degrees, then line a large baking tray with parchment paper. Take 2 T of the mixture and roll it into a log shape, flattening the ends. Place on tray. Do this until the mixture is used up. Bake for about 45-50 minutes, flipping them at the halfway mark.
Serve with ketchup, Sriracha, or any other sauce that sounds yummy.