Tuesday, February 20, 2018

Mrs. Love Chard (Bethany Stec) Shares Her Story in Mrs. Plant Community

Join Mrs. Plant Community to watch/hear my guest, Mrs. Love Chard, speak about the plant-based lifestyle! She was AMAZING!!!
LINK TO THE REPLAY
Where to find Mrs. Love Chard online + hangout with her more:
 Love Chard Facebook page
 Complimentary website and more about Bethany's journey: LoveChard.com
 Monthly membership site, Nutribabe Nation! Head to NutribabeNation.com for details, testimonials, and more. Don't forget to use coupon code MRSPLANT for $10 off your first month!
 If you're thinking about coach, more support, or have questions on taking the next steps in your journey, please schedule a quick 10 minute call with Bethany here: https://calendly.com/lovechard/discovery-call
 Instagram: @mrslovechard instagram.com/mrslovechard/

Wednesday, February 14, 2018

Homemade Hazelnut Non-Dairy Sugar-Free Almond Creamer

1 cup whole, raw almonds, soaked in water for 8 hours
2 1/2-3 cups of filtered water
3-4 Medjool dates, pitted
1/2 t of hazelnut extract (I got mine from Beanilla.com)
Cotton Nut Milk Bag

NOTE: If you like your creamer thicker, use less water. If you like your creamer sweeter, use more dates.

Rinse almonds and place in a high-speed blender, with the filtered water, dates, and extract. Blend at highest speed for 3 minutes. Pour the mixture through the nut milk bag (with the seams of the bag on the outside!!!) into a bowl or large Mason jar, squeezing until all of the creamer has released. Discard or compost the almond "meat." Refrigerate creamer and use within 3 days.

Valentine's Day Calzones

Serves 3:

Filling:
8 oz. mushrooms, chopped finely
1/4 yellow bell pepper, diced small
1/4 red bell pepper, diced small
2 large handfuls of spinach, chopped finely
1/2 block firm or extra-firm tofu, drained, pressed, and crumbled small
2 T nutritional yeast flakes
1/2 t oregano
1/2 t basil
1/4-1/2 t salt

1 bag of Trader Joe's refrigerated whole wheat pizza dough (or homemade whole wheat dough)
1/4 cup (or more if needed) whole wheat pastry flour
Rolling pin and wooden board
Oil-Free Marinara Sauce

In a medium skillet over medium high heat, cook the mushrooms, peppers, and spinach until they are cooked and most of the moisture is gone. Set aside to cool a bit.

In a bowl, add the crumbled tofu, the nutritional yeast, and seasonings and stir together well. Then, add in the cooled. cooked vegetables and stir to combine. Set aside.

Preheat oven to 350 degrees F.
On a wooden board, spread out 1/4 cup whole wheat pastry flour. Tap the dough ball into the flour, then shape it into a tube shape. Cut into even thirds. Set two of the pieces aside as you work on rolling out the first piece with a rolling pin. Roll into a 6-inch circle. Place the dough on a parchment-lined baking sheet or pizza pan. Fill 1/2 of the circle with 1/3 of the filling, leaving a 3/4-inch border. Pull the other half of the dough over the filling and press edges well to seal. Do the same with the other two pieces of dough. Bake for 20 minutes or until the dough is lightly browned and firm.

Serve with Oil-Free Marinara Sauce and Vegan Parmesan Cheese.






Saturday, February 10, 2018

Chocolate Oats (Sugar-Free!)

1/2 cup old-fashioned oats
2 Medjool Dates, pitted
1 1/2 cups water
1 T. cocoa or cacao powder
3/4 t amla powder (optional)
4 walnut halves, chopped
1/2 cup fresh or frozen mixed berries

Blend dates, water, cocoa, and amla powder in a cup blender until combined well. Add to oats in a small saucepan. Cook over medium heat for 5-8 minutes (depending on the consistency you like). Top with chopped walnuts and fresh or frozen fruit.