Monday, February 1, 2021

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

Monday, July 13, 2020

EASY Instant Pot Creamy Mushroom Soup [dairy-free, oil-free, gluten-free, vegan]

This decadent, whole foods soup is nutrient-dense and filling. Serve it with a side salad or steamed greens for a perfect meal!

NOTE: If you do not have a high-speed blender, you will need to soak your cashews in boiling water for 10 minutes before making the cashew cream with them.

24 oz. Baby Bella mushrooms, rinsed well and roughly chopped
1/2 yellow onion, diced
2 shallots, minced
3 cloves of garlic, minced
2 T low-sodium soy sauce (or tamari for gluten-free)
4 cups low-sodium vegetable broth
1/4 t dried thyme
1/8-1/4 t black pepper
salt to taste (may need as much as 1 t)
1/2 cup raw cashews + 1/2 cup water (you can reduce this to 1/4 cup cashews + 1/4 cup water for lower fat version)

Steamfry the onions, shallots, and garlic with a little water or veggie broth in your pressure cooker set to saute/brown until they brown. Add in the mushrooms, vegetable broth, soy sauce (or tamari), thyme, and black pepper. Cook on high-pressure for 6 minutes with NATURAL RELEASE. In the meantime, place your raw cashews and water in a cup blender and blend them well to make the smooth and silky cashew cream.
When the pressure cooker top can be release, pour in the cashew cream and stir well. Blend the entire soup in a high-speed blender until smooth and creamy. Add salt and pepper if needed.
Makes 4 generous servings.

Sunday, July 12, 2020

Plant-Based Sushi Cups

These sushi cups make a great appetizer to serve guests, are perfect for taking to a party or potluck, or even eaten as an entire meal! You can prep up the sushi cup filling earlier in the day, then start the process of putting them all together about 30 minutes to an hour before you are ready to serve them.

Sushi Rice:

4 cups of cooked jasmine rice or short-grain rice
2 T rice vinegar
2 t maple syrup

Sushi Cup Filling/Toppings:Baked Teriyaki Tofu
2 carrots, peeled and shredded
1 medium cucumber, peeled and diced small
avocado, diced small
1 ripe mango, diced small
1 jalapeno, diced small
1-2 green onions, chopped
sheet of organic nori, chopped finely in a cup blender or by hand
toasted sesame seeds
Sriracha sauce
Teriyaki sauce or Sky Valley Teriyaki Sauce

Parchment paper or If You Care Jumbo Parchment Muffin Cups and a 12-cup muffin tin.

Prep/cut up all of the sushi filling items earlier in the day and keep them refrigerated (including the rice and Baked Teriyaki Tofu) in containers. About 30 minutes to an hour before serving, pour rice vinegar and maple syrup into a large bowl. Whisk together well. Add the cooked rice and with a fork, gently work the rice into the vinegar mixture. Place the parchment muffin cups into the muffin pan compartments. They will stay down when you place rice into them. Add about 1/4 cup rice into a cup, pressing down into the bottom and up on the sides. The rice should be sticky and moldable. Leave plenty of space for the sushi fillings/toppings. Cover with plastic wrap and refrigerate for at least 30 minutes. Fill with a combination of the sushi fillings, then top with the crushed nori, green onions, sesame seeds, and drizzle the sauces. Serve chilled with a spoon.

Disclosure: Mrs. Plant makes use of Amazon.com 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.



Wednesday, July 8, 2020

REVIEW: Planted Bakery in Fort Worth, Texas

We had heard about PLANTED BAKERY on Facebook, so we decided to venture out of the house one Saturday and check it out. The first thing I remember is the lovely scent of freshly baked sourdough bread as we pushed through the glass front door. Mark and Stephanie Garza, the owners, were working hard serving customers behind the counters when we entered into the small establishment, located at 5400 Woodway Drive, Suite 120 in Fort Worth, Texas, but they took time to greet us and gave us time to look around. After browsing the glass cases of their plant-based creations, we decided to pick out a mix of items to try and share with our family back at home. However, before we left the parking lot, we had already tested the Pepperoni Rolls with Marinara Sauce. THEY WERE INCREDIBLE! We thought everything from the Chocolate Chip Cookies, Lemon Cookies, and Almond Butter Cookies (dipped in chocolate!) to the unique Bacon Cheddar Cruffin to their highly popular Carrot Cake...were scrumptious! We didn't get to try everything, but over time, I'm sure we will.

Planted Bakery also serves lunch. We didn't know that before we went for our visit (which was late in the day), so we need to make another trip down there for one of their Rainbow Jackfruit Salad Sandwich and their Macaroni Salad. Everything on the lunch menu sounded tasty! Everything at Planted Bakery is also 100% vegan, which means no animals were harmed in the process of baking these luscious, plant-based treats! This is also a terrific place to pick up tasty sweets to share with your officemates, omnivore family members, or to bring to a party or potluck.

If you live in the Dallas-Fort Worth area or are visiting, definitely check out PLANTED BAKERY. You will not be disappointed!

Tuesday, July 7, 2020

Bean 'O Caramel Bars [dairy-free, low-glycemic, oil-free, vegan]


NOTE: This recipe CAN be made with other cereals (like Cheerios), but this recipe was designed to be low-glycemic for Type 2 diabetics.You can also replace the coconut nectar with maple syrup.

4 cups Three Wishes Unsweetened O's Cereal
1/4 cup smooth almond butter (made from only dry-roasted almonds)
1/4 cup coconut nectar (found at Sprouts, Whole Foods, or online)
3 T coconut sugar
slightly less than 1/4 t salt
1 1/2 t vanilla

In a large bowl, measure out 4 cups of the cereal. Set aside.
Line an 8x8 baking pan with parchment paper and set aside.
In a small saucepan, add the almond butter, coconut nectar, coconut sugar, and salt. Cook over medium heat, stirring to combine all of the ingredients. When the mixture begins to softly boil, let it do so for about 1 minute as you continue stirring. Remove from heat and stir in the vanilla. Pour the mixture over the cereal and stir with a silicone spatula until all of the pieces are coated well. Turn the mixture out into the parchment-lined pan and press it into the pan evenly with the back of the spatula. Place in the freezer for at least 2 hours to  harden up. Then, lift out the parchment paper, and place it on a cutting board. Cut into 9 squares. Serve!

NOTE: These bars store well in the refrigerator or the freezer in an airtight container.

Disclosure: Mrs. Plant makes use of Amazon.com 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.