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 (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

Wednesday, January 15, 2020

White Sweet Potato and Fruity Breakfast Bowl

Most of the time I eat oatmeal or a green smoothie bowl for breakfast, but today I'm having roasted and cooled Hannah sweet potatoes* with a chopped banana, fresh organic blueberries, homemade unsweetened plain yogurt, chopped walnuts, in a Brazil nut! One of my favorite "treat" breakfasts!

Make breakfast fun! Check out all of my yummy breakfast recipes!

* To roast Hannah sweet potatoes (cream skin on outside, yellow flesh inside), preheat your oven or toaster oven to 400 degrees. Wash your sweet potatoes and dry them. Do NOT cut into them at all because this will release the sugars that you want to stay inside the potato. Place them on a piece of parchment paper or foil and into the oven. Bake for 1 hour to 1 hour and 10 minutes depending on how big the potatoes are. You will know when they are done when they start to leak some of the sugars. Gently squeeze with an oven mitt to make sure they are tender inside. Store in the fridge to eat cold for breakfast or a snack, or eat freshly warm!

Monday, December 30, 2019

Peanut Soba Noodle Salad [oil-free, vegan]

NOTE: It is best to make the dressing at least an hour ahead of time, so it is chilled before serving. You can also prepare all of the veggies beforehand and store in airtight containers in the refrigerator.

1 head of Napa cabbage, sliced into thin ribbons
1/4 of a red cabbage, sliced into thin ribbons
1 red bell pepper, sliced into thin strips, then cut into thirds
1 yellow or orange bell pepper, sliced into thin strips, then cut into thirds
2 spiralized or shredded carrots
2 green onions, chopped (both white and green portion)
1 cup of cilantro, stems removed and roughly chopped
8 oz. of Soba noodles, cook according to package directions, rinse with cold water and set aside
Sriracha sauce (optional)
Toasted sesame seeds and more cilantro to garnish

Dressing:
4 T of peanut butter powder (Naked PB is my favorite brand because it is salt, oil, and sugar-free)
3-4 T maple syrup (start with 3 and make sure it's sweet enough for you)
1-2 T cold water
1/4 cup low-sodium soy sauce or tamari
2 large cloves of garlic, crushed
1 t dark sesame oil (optional, but used for flavor)

Mix and chill the dressing in the fridge.
Prepare all of the veggies. These can be done in advance and stored in containers.
Fifteen minutes before you are ready to eat, cook Soba noodles according to package directions, then rinse with cold water and set aside.
In each bowl, add Napa as a base. Then, place a serving of cool Soba noodles on top of the Napa Cabbage. Add the bell peppers, carrots, red cabbage, green onions, and cilantro on top of the noodles. Drizzle dressing and Sriracha sauce (if desired) over the salad and garnish with toasted sesame seeds and more cilantro.

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. However, your use of these links as a reader is not required. 


Sweet Potato Drop Biscuits [oil-free, vegan]

NOTE: You will want to double this recipe if you have a husband like mine!

1 cup cooked and cooled sweet potato
1 T maple syrup, coconut nectar, or agave
3 T tahini (a good, runny tahini works best!)
1 t apple cider vinegar
1 T water
1/2 t salt
2 t baking powder
1 cup white whole wheat flour or whole wheat pastry flour

Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Mix the wet ingredients in one bowl and the dry in a bit larger one.
Fold the wet mixture into the dry with a silicone spatula, adding a bit of cold water to make sure the dry ingredients are completely moistened. Lightly knead, but do not overmix.
Drop 2 T of batter mixture onto parchment paper-lined pan and bake for 15-18 minutes, or until lightly browned and firm to the touch.

Biscuits inspired by Isa Chandra Moskowitz



Homemade Garlicky Sauerkraut

I am using an antique
Saladmaster to shred, but
you can just use a food processor!
Probiotic foods are undoubtedly a better choice than taking a supplement (if you are not on a low-sodium diet). Many times, the probiotic strains in a supplement are already inactive by the time they reach your home. It's super easy (and CHEAP!) to make your own sauerkraut, so why not give it a whirl?

What you will need:
a food scale (or weigh your cabbage at the supermarket)
a food processor with a shredder disc or attachment, set to finest shred
A pair of disposable kitchen gloves
a large bowl
2.5 lb green or red cabbage
1 1/2 T Kosher or Himalayan pink salt (plus 1/2 T salt + 2 cups of water for additional brine)
1 1/2 T crushed FRESH garlic (do not use the kind that comes in a jar)
1 quart-sized WIDE-MOUTHED Mason jar or a kimchi box

1) Remove any soft pieces of cabbage from the outside of your head and set aside a large piece of cabbage if you are using a Mason jar. This will go on top.

2) Cut the cabbage into quarters and shred using the finest setting of your food processor.

3) In a large bowl, place about 1/4 of the cabbage and sprinkle with about 1/4 of the salt you measured out. Keep layering the cabbage and sprinkling the salt until you have all of the cabbage in the bowl. Cover with a towel and wait 30 minutes.

4) After 30 minutes, add the crushed garlic into the bowl and with kitchen-gloved hands, mix up the cabbage, pressing down on it as you mix. Cover the bowl again and wait 10 minutes.

5)  Stuff the cabbage into the Mason jar or place at the bottom of a kimchi box. If you don't have much brine, create some to add in. To do this, add 2 cups of water and 1/2 T of salt into a jar or large glass. Mix well. Pour some of the liquid into your Mason jar (or kimchi box) with the cabbage mixture to just cover all of the cabbage.

If using a Mason jar, place the large piece of cabbage you saved on top and press down with your fist to remove any air in the cabbage mixture. Close the jar top, but do not tighten it fully.

If using a kimchi box, press down the inner seal to get all of the air out, then plug the stopper and close and latch the top.

6) Place filled Mason jar (sitting on a plate in case of overflow) or kimchi box in a dark place (room temperature) like a pantry for 2-4 weeks (for the best probiotic production), opening the top every other day to "burp" it. It is completely normal for your kraut to bubble! This is part of the fermentation process.

7) When the fermentation process is complete, store the Mason jar or kimchi box in the refrigerator. Always use a clean implement to serve (and never use your hands!).


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. However, your use of these links as a reader is not required.