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 ( 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.


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Sunday, April 5, 2020

Mexican Tomato Soup [ oil-free, dairy-free, gluten-free, vegan]

During this pandemic, I've had to be even more creative with my cooking. I don't want to waste any food in the fridge, so I came up with this delicious soup with several ingredients that needed to be used.

1 yellow onion, chopped
4 cloves of garlic, minced or crushed
1 jalapeno, chopped
1/4 of a red bell pepper, chopped
1/4 of a yellow bell pepper, chopped
1 cup of yellow and red grape/pear tomatoes
1 cup leftover fat-free blended pinto beans (you can use canned if needed)
1 container of low-sodium vegetable broth
1 can fire-roasted tomatoes
4 oz can of green chiles
1/2 T cumin
Salt and black pepper to taste

Steamfry onion in the pressure cooker pot until tender, adding a small amount of water if the pieces begin to stick to the bottom. Add in the garlic and steamfry for one more minute. Add the rest of the ingredients and cook on high pressure for 6 minutes with QUICK RELEASE. Open the lid, let the soup cool a few minutes, then blend in two batches in a high-speed blender until very smooth. Taste and add salt and/or pepper if needed.
Garnish with crushed baked tortillas chips, avocado cubes, and/or chopped cilantro.

Thursday, April 2, 2020

Dehydrated Crispy and Cheezy Veggie Crackers

1 large bunch of kale, washed and spun dry
1 ripe tomato
2 carrots, peeled
1/4 red bell pepper
1/4 yellow bell pepper
1 white part of a green onion
3 T ground flaxseeds
2 T nutritional yeast flakes
1/2 cup walnuts (optional)
1 t garlic powder (do NOT use fresh garlic!)
splash or two of unsweetened plant-based milk, if needed
salt to taste

In a food processor (using the S-blade), process the walnuts into tiny pieces then transfer to a large bowl. Then, pulse the carrots, green onion, tomato, bell peppers, and green onion until they are very tiny pieces (but not a puree!!!). Move to the bowl with the walnuts. Process the kale in 2-3 batches into very tiny pieces, then move to the bowl with the other veggies and walnuts. Add the ground flaxseeds, nutritional yeast, garlic powder to the bowl and stir together well for about 2 minutes. You want the mixture to be moist but not wet. Add a splash or two of plant milk if needed to moisten. Stir in salt 1/4 t at a time, tasting to see if you more is needed. Don't over-salt it because the mixture will become concentrated and will taste more salty than it does before dehydrated.

Split the mixture in half and spread onto two separate dehydrator trays covered with parchment paper or a nonstick dehydrator mat. Spread evenly into a large square in the center of the mat (will not fill the whole tray), about 3/8-inch thick. Make sure the edges are not thinner the the rest. Gently core the squares into 9 square pieces with a knife by pressing down the blade into the batter (DO NOT DRAG THE KNIFE THROUGH IT) to create the lines (see photo at right). Place the trays into the dehydrator set at 135 degrees for 1 hour. Then, reduce the temperature to 118 degrees.  After 8-12 hours flip the squares with a slender but larger spatula. In a couple more hours (when they feel dry but not completely dried out), break them into the smaller squares and spread them out to finish dehydrating--approximately another 12 hours. They need to be completely dry and crispy before storing in an airtight container. Times will vary depending on how moist the batter was.

Sunday, March 29, 2020

Blondies from Heaven

8 pitted Medjool dates
1/4 cup maple syrup
1/4 cup aquafaba (liquid from can of chickpeas)
1/2 cup cooked chickpeas
1/2 cup water
2 t vanilla extract
1 1/2 cups whole wheat flour
1/2 cup almond flour
1 tsp baking powder
1/2 tsp salt
1/2 cup vegan chocolate chips (non-dairy)
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.
In a high-speed blender, blend the dates, maple syrup, aquafaba, chickpeas, water, and vanilla extract. Set aside.
In a large bowl, combine almond flour, whole wheat flours, baking powder, and salt. Add wet ingredients from the blender and stir well to combine. The consistency should be like chocolate chip cookie dough. Add the chocolate chips and walnuts and stir to combine. Spread mixture in a parchment paper-lined 8" square metal pan. Bake for 30 minutes. Remove from oven and cool before cutting into squares.

Wednesday, March 18, 2020

Coronavirus [COVID-19] Song by Music Teachers

My son and daughter-in-law are music teachers (middle school band directors) that are off school because of the Coronavirus [COVID-19], so they decided to write a song and perform it together to bring a little smile to our faces. This is a SERIOUS issue and grim time, but we have still have to find joy in the midst.