Wednesday, September 20, 2017

September Savings on TAME YOUR DIABETES eBook by Mrs. Plant

For the rest of the month, I am offering 10% off my new eBook, TAME YOUR DIABETES. It describes how I was about to lose weight and get off (and stay off) medications for Type 2 diabetes and finally live the life I always hoped for.

Check it out at:
Enter the code SEPT10 for 10% off.

Monday, September 18, 2017

Wedding Soup

I'm calling this Wedding Soup because it will slim me down more before my son's wedding ;-) You can add or delete any veggies that you like! You can even add potato chunks. It's a flexible soup!

2 leeks (white part only) or 1 yellow onion, sliced thinly
1/2 head of cabbage, sliced thinly
1 parsnip, peeled and chopped
3 organic carrots, chopped
2 stalks of celery, chopped
8 oz. baby bella or button mushrooms, chopped
4 cloves garlic, crushed
2 medium zucchini, chopped
One 28-oz. can crushed organic tomatoes with basil
1 can of garbanzo beans, rinsed and drained
1 T. Mrs. Dash Salt-Free Tomato Basil Garlic blend seasoning
1 T Italian seasoning (or 1/2 T basil and 1/2 T oregano)
1/4 t. black pepper
1 bag of frozen organic spinach or fresh spinach and/or kale
salt to taste

Put all ingredients into the Instant Pot EXCEPT the spinach and/or kale and salt. Fill the pot with water to the max line. Secure the lid and set for 10 minutes on high pressure with NATURAL RELEASE. Add greens and salt AFTER cooking and the pressure has come down.

Sunday, September 17, 2017

Easy Chana Masala

I modified the Minimalist Baker "Easy Chana Masala" recipe (link below) to make it even easier and more palatable for my family.
NOTE: I left out the oil, serrano peppers, and lemon juice--on purpose. I used less red chili powder because we're weenies!

Here's what I did:
Water-sauteed the chopped onion in a large sauce pot until tender and translucent. Then, I add the chopped cilantro, ginger, and garlic and cooked another 2 minutes. After that, I added in the crushed tomatoes, water, the coconut sugar, and ALL of the dry spices listed. Finally, I added in the cooked garbanzo beans and brought everything to a gentle rolling boil, reduced heat, and simmered (covered) for 30 minutes, stirring often. We served this over Basmati rice, and it was FABULOUS!!!
NOTE: The chili powder she refers to in the recipe is INDIAN chili powder, not Mexican. If you don't have Indian chili powder, use a SMALL amount of cayenne pepper, adding more a little at a time.

Here's what I put in:
1 yellow onion, finely diced
1 T ground cumin
3/4 tsp sea salt, or more to taste
6 cloves garlic, minced
1 T crushed ginger
1/2 cup fresh cilantro, chopped
1 T ground coriander
1/4-1/2 t Indian red chili powder (more if you like it really spicy)
1 t ground turmeric
1 t garam masala
1 T coconut sugar
1 28-oz can no-salt-added crushed tomatoes
2 15-ounce cans chickpeas, rinsed and drained

Modified from

Saturday, September 2, 2017

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

I felt it was time to share what I know about how to manage Type 2 diabetes after more than five years of living the plant-based lifestyle medication-free. I hope you will get a lot of hope from this eBook (PDF format), and that you will consider adjusting your lifestyle to improve your insulin resistance and overall health. This is also the perfect gift for a family member with Type 2 diabetes.

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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Friday, August 25, 2017

Spicy Black Bean Burgers

I made mine into a lettuce boat with grilled onions, tomatoes
and mango. DELISH!
NOTE: Make this "burger" batter ahead of time--at least 30 minutes before forming into patties. Keep in an airtight container until you're ready. Makes 6 patties.

Also, learn more about the "burger" press I used!

1 red bell pepper, roughly chopped
1 medium-sized carrot, roughly chopped
1/2-1 jalapeƱo, seeds removed and roughly chopped
1/2 cups oats
2 tablespoons ground flaxseed
2 tablespoons nutritional yeast
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 t dried cilantro leaves
1/4 cup baked sweet potato (with skin left on if organic)
One 15 oz. can black beans, drained and rinsed
1/2 cup frozen corn
burger buns (optional)
lettuce, avocado, tomato, ketchup, mustard, kraut, etc.

Place carrots, red bell pepper, and jalapeno into a food processor, and blend until pieces are small. Remove to a large mixing bowl.

In the food processor bowl (no need to rinse it!), add the oats, ground flaxseed, nutritional yeast, cumin, salt, chili powder, paprika, garlic, black pepper, and dried cilantro. Process into a rough flour. Add in the sweet potato and drained beans. Process until most of the beans are blended. Remove mixture to the mixing bowl. Add in the frozen corn and stir the mixture well until everything is incorporated.

Refrigerate the "burger" batter in an air-tight container for at least 30 minutes before making into patties.

Preheat oven to 400 degrees. With your hands or a burger press, form batter into patties--about 4. Place on parchment paper-lined baking sheet. Bake for 15 minutes, flip the patties, and bake for another 10-15 minutes until they dry out and have crispy edges. Serve with lettuce, avocado, tomato, ketchup, mustard, kraut, etc.

Inspired by the glowing fridge

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