Wednesday, May 4, 2016

Hubby's Favorite Granola

1/2 cup raw cashews
1 very ripe banana (with spots!)
1 small Granny Smith apple, peeled, cored and cut into quarters
1/4 cup coconut sugar or 3 Medjool dates
2 t vanilla extract
1/4 t. sea salt
2 t. cinnamon
4 cups old-fashioned oats
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/2 cup raw pumpkin seeds
2 T. hemp seeds
1/4 cup unsweetened dried coconut flakes (optional)
1/2 cup fruit-juice sweetened dried cranberries (optional)


Preheat oven to 325 degrees F.
Blend raw cashews, banana, apple, coconut sugar or dates, vanilla extract, salt, and cinnamon in high-speed blender until smooth. Set aside.
In a large bowl, combine, oats, nuts, coconut flakes, and seeds. Add in wet, blended mixture and combine well.
Spread half of oats mixture onto a parchment-lined baking sheet and the other half on another tray.
Bake for 20 minutes. Stir granola around well. Bake for another 10-15 minutes until granola is lightly brown and dried out. When cooled, stir in dried cranberries. Store in an airtight container.

Tuesday, May 3, 2016

Mother's Day!

I wanted to share a few of my FAVORITE options for Mother's Day gifts. These items will help with the prepping and cooking process. I have PERSONALLY used every one of these products. If you have an Amazon Prime account, you could order TODAY and get most items in time.

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.

KITCHEN APPLIANCES TO SPEED UP THE PREPPING AND COOKING PROCESS:





WHOLE FOODS PLANT-BASED (NO OIL!) COOKBOOKS THAT I USE:



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.

Friday, April 29, 2016

IKEA - Making Changes to Improve the Environment!

I accepted a gracious invitation to partake in our local IKEA 's re-opening of their restaurant this evening. The purpose was to unveil IKEA 's move toward sustainability as well as a more friendly environment for eating and visiting with family and friends. The event included a ribbon cutting ceremony, giveaways for the first 100 people in line, a sparkling juice "toast" to celebrate the event, face painting and balloon animal-creation for the kiddos, as well as a free meal for attendees.

During the event, guests had the opportunity to check out the full remodel: a newly redesigned space featuring three zones. The first zone lends itself to a quick bite for the shopper on the run; the second space is family-oriented; and the third section is called “Fika” – Swedish for “to have coffee” – with a living room atmosphere. All three were comfortable spaces with clean and inviting seats, tables, and decor.

So, why was I invited to this event? A little birdie told someone at IKEA that I might write a blog post about the event to get the word out about the newly designed restaurant and sustainable offerings. I was happy to do so, as I have enjoyed their vegan plate multiple times since it was unveiled last year. Of course, this delicious vegan option was highlighted during this evening's event. The vegan plate includes GRÖNSAKSBULLAR, or veggie balls, made from vegetables like chickpeas, green peas, kale, corn, peppers and pea protein topped with a sweet potato/black bean/quinoa sauce and a side of colorful, steamed vegetables. Since the GRÖNSAKSBULLAR are made from veggies and not animal products, IKEA is reducing their carbon footprint (compared to the Swedish version made from beef and pork). On top of that, 10 of the veggie balls have about 100 calories LESS than the Swedish version and contain about 50% LESS fat. The addition of this option allows people like you and me to have a healthy option while shopping at IKEA--a place we all love! And, the price is RIGHT at only $4.49 for the plate (with the FREE IKEA Family membership)!

If you have an IKEA near you or are visiting a city that has one, I highly recommend checking out the store (if you've never been before) and ending your visit (or starting it!) with a trip to their restaurant to try the GRÖNSAKSBULLAR. If you go before you start shopping, IKEA promises a nice, long walk to work off the few calories that you just ingested!

Check out some photos of the event!



Thursday, April 28, 2016

Spinach and Sweet Potato Stuffed Mushrooms

As you know, I am trying to stick to whole, intact grains as much as possible. So, I couldn't make my traditional Spinach Stuffed Mushrooms since they have bread crumbs in them. This is a new twist made with sweet potatoes and walnuts instead.  They were so savory and delish!

12 large button mushrooms, stems removed and saved
1/4 red onion, chopped finely
1/4 cup walnuts
2 cups baby spinach
1 sweet potato, baked and cooled
1/2 t. dried rosemary
1/4 t. dried thyme
salt and pepper to taste
veggie broth

In a skillet, cook chopped onions until tender and translucent. While onions are cooking, add veggie broth if they stick to the pan.
While onions are cooking, process walnuts in food processor until finely ground.
Add in the mushroom stems, 2 of the mushrooms, and the baby spinach into the food processor and pulse until everything is in tiny pieces.
Place mixture into skillet with onions, add 1/4 cup veggie broth and seasonings and cook until the broth cooks out. Turn off the heat.
Add the sweet potato into the mixture and combine well.
Preheat oven to 375 degrees F.
Stuff mushrooms with the mixture and place in 13x9 baking dish.
Bake for about 30 minutes uncovered or until the mushrooms are tender.


Before baking

Coffee(less) Frappuccino

When I wasn't eating as healthy, I loved to get a Coffee Frappuccino at Starbucks from time to time. I FINALLY came up with a winner homemade version! It's thick and creamy and cold, just like the Starbucks version, but WAY better for you.

This recipe is made with TEECINO. It's a delicious acid-free, no caffeine coffee-like beverage. I used the Dandelion Caramel Nut in this drink. You could also use the Vanilla Nut or Hazelnut flavors.

1 bag of Teecino, steeped in 1/2 cup of boiling water then cooled in the freezer for about 5 minutes
1/2 cup cashew milk
1-2 pitted Medjool dates
1 T. chia seeds
1 1/2 cup ice cubes

Add the cooled Teecino, cashew milk, dates and chia seeds to the blender and blend for at least 1 full minute (until everything is pulverized). Then, add the ice cubes and blend until thick and frozen.


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. 


Wednesday, April 27, 2016

My Journey - A Video Review


If you didn't get a chance to view the YouTube video of my plant-based journey, please take a moment to check it out! Also, SUBSCRIBE to view more of my vids.

Tuesday, April 19, 2016

Homemade Fruit Energy Gel

For those of you that run or ride long distances (and I don't mean in a car! LOL), my husband has created an awesome plant-based energy gel you can make for your workouts/races! This can be loaded into a soft flask like this one and taken with you to give you a jolt of carbs when you need them!

Homemade Fruit Energy Gel

12 oz. of frozen or fresh fruit (I used TJ's frozen organic strawberries)
7 organic pitted medjool dates
1/2 C filtered water (tap would do fine)
2 T lemon juice (lime would be fine also)
7-8 T raw sugar (almost any sweetener will do)
1/4-1/2 t pink salt (sea salt will work, too)
1 1/2 T chia seeds

NOTE: You could use all dates and no raw sugar, but the mixture might be too thick.

Put all but the chia seeds into a medium sauce pan, cover, place on stove and set heat to medium to medium-high. Once mixture starts to boil (3 or so minutes), turn down to medium low.  Simmer for 15 more minutes.  Stir the mixture and crush the fruit and dates down. Simmer for another 5 minutes.  As long as fruit is nice and soft, remove from heat and let sit for 5-10 minutes.

After mixture has cooled slightly, pour into the jar of your blender and add the chia seeds.  Blend the mixture, initially on low, gradually working up to maximum speed.  Blend until no chia seeds or large fruit pieces can be identified.

You should have about 3 cups of goop now.  Pour into a storage container at least 3.5 cups in size and cover and place in fridge.

When you go to use the gel, if it is deemed too thick for the gel flask, thin a little with more water.  You might also want to add a little agave to keep the calories at a sufficient level.

Enjoy your ride or run with your fruity, homemade, much cheaper gel!!

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. 

Recipes, Vlogs, and Tips!

For recipes, vlogs, and tips, check out my new YouTube Channel! I need 100 subscribers to be able to add "mrsplantintexas" to the end of the URL, so please subscribe!





Monday, April 18, 2016

Orange-Sesame Dressing (NO OIL!)

I'm always looking for tasty oil-free dressing recipes or ideas for recipes because we eat a great, big salad for dinner every night. This dressing was inspired by a recipe in the book, The End of Heart Disease by Dr. Joel Fuhrman. I made some tweaks to suit my personal taste, and it is DELISH!

4 T. toasted sesame seeds*
1/4 cup raw cashews
2 large navel (seedless) oranges, peeled
2-3 T. rice wine vinegar
1 t. lite soy sauce
1/8 cup cold water
1 Medjool date, pitted

Blend until smooth in a high-speed blender. Chill before serving on a salad.

To toast sesame seeds: Add sesame seeds to a warmed skillet (medium high). Stir constantly for about 3 minutes until golden brown. Do not stop stirring or the seeds will burn.


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. 

Wednesday, April 13, 2016

Spicy Sweet Potato "Fries"

Serves 2.

1 extra-large sweet potato (or 2 medium-sized), peeled and cut into thick strips
1/2 t. cumin powder
1 t. chili powder
1 t. paprika
1/4 t. salt
1/4 t. kelp powder (optional)

Do NOT preheat oven. In a large bowl, combine spices. Make sure the sweet potato strips are dry and add them to the bowl of spices. Toss until well coated. Turn on oven to 450 degrees. Place spiced sweet potato strips onto a cooling rack and place on the middle rack in your oven. Bake for approximately 20 minutes (or longer, if needed) until the fries are tender on the inside and crispy on the outside. Be careful not to let them burn.