Friday, February 1, 2019

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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Monday, May 7, 2018

Raw V-8 Crackers

1 bunch of organic kale leaves
5 vine-ripened organic tomatoes
1 stalk organic celery
2 organic carrots
1 clove garlic
1/2 cup walnuts
1 t. onion powder
1 t. garlic powder
a sprinkle each of oregano and basil
1/2 cup of ground flaxseeds
pink Himalayan salt

In the food processor, INDIVIDUALLY process   (in this order) the walnuts, kale, celery, carrots, garlic, and tomatoes,
then put each ingredient in a large bowl. Add the seasonings (except the salt) and ground flaxseeds. Stir everything together well. After spreading them on the trays, sprinkle a tiny amount of pink Himalayan salt over the top. Put them in the dehydrator at 135 degrees for 1 hour, score them into squares with a pizza wheel or a knife. Then, reduce the temperature to 119 degrees.  After 6 or 7 hours flip them, then let them finish overnight. They are light, crispy, and delish! FULL of nutrients!

Tuesday, April 17, 2018

Instant Pot Rosemary-Garlic Sweet Potato Parsnip Carrot Mash

2 large white Hannah sweet potatoes, peeled and cut into 1 1/2 inch chunks
2 large parsnips, peeled and cut into 1 1/2 inch chunks
2 lbs of organic baby carrots (left whole) or organic peeled carrots, peeled and cut into 1 1/2 inch chunks
1 t rosemary
1/2 t garlic powder
salt and pepper to taste

In the Instant Pot, with a steamer basket set into the bottom of the bowl, add 1 cup of water. Place the chopped sweet potatoes, parsnips, and carrots in the steamer basket. Cook on high pressure for 6 minutes with QUICK RELEASE.
Let everything cool for a few minutes, then transfer to a large bowl. Add the rosemary, garlic powder, salt, and pepper, and use a potato masher to mash the mix. Serve warm!

Sunday, April 8, 2018

Mexican Cauliflower Crust Pizza

I found a recipe for a cauliflower pizza crust that was oil-free and sounded good. Me, being super lazy, decided to modify a few of the steps to simplify it. Thanks to Detoxinista for inspiring me with her recipe, though. I think the ingredients are genius. So here's my modified version of the crust recipe and my spin on giving it a Mexican flair:

Serves 2-3

Crust Ingredients:

1 large head of cauliflower
3 tablespoons ground flaxseeds, divided
1/2 cup almond meal
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano

1 1/2 cups of fat-free pinto beans
1 ear of fresh corn kernels (or 3/4 cup frozen and defrosted)
1 small zucchini, cut into tiny dice
1 cup of The Best Veggie Cheese (or other plant-based queso or cheeze sauce)
1 cup of Salsa Fresca (or other salsa) - divided
a handful of chopped green onions

NOTE: The cauliflower can be prepared in advance.

Follow instructions for cooking the cauliflower in the pressure cooker WHOLE!
Allow the cauliflower to cool in the refrigerator for at least 30 minutes (you can leave it right in the pressure cooker pot!).
Remove the florets from the core and place HALF in a nut milk bag or a clean towel. Squeeze out all of the excess liquid you can and place the dried cauliflower into a bowl. Do the same with the rest of the cauliflower.
Preheat oven to 400 degrees F.
Mix 2 T of the ground flaxseeds with 3 T of water in a small bowl. Then, transfer to the bowl with the cauliflower. Add the last T of ground flaxseeds, almond meal, salt, garlic powder, and oregano.
Mix together well to create the "dough." Spread the dough (1/4-inch thick) onto a baking sheet lined with a piece of parchment paper. Bake for 30 minutes. Lay another piece of parchment paper over the crust and flip over. Bake another 15 minutes on the other side.
While the crust is baking, mix 1/2 cup of salsa with the fat-free refried pinto beans to make them spreadable.
Spread them on the crust. Next, sprinkle the corn and zucchini over the top. Drizzle the veggie cheeze and salsa fresca over the top.
Bake for another 10-15 minutes.
Serve topped with green onions.

Thursday, March 22, 2018

Review - Nature's Plate (Plant-Based Meals...To Go!)

I had the honor of being invited to a taste-testing at Nature's Plate (a Dallas-based establishment that provides homemade, plant-based meals TO GO) because they are now offering a new line of OIL-FREE dishes! I tasted their luscious Chickpea Noodle Soup and divine BBQ Tofu Plate (which included decadent mashed potatoes and steamed broccoli). Each dish was simply fabulous! In addition, I also got to try their Indian-inspired Curry Rice with Peas and Cauliflower, as well as a rich Chocolate Muffin, which was sweetened with bananas and maple syrup--ALL oil-free!

First off, Nature's Plate offers a weekly menu with many reasonably priced meals to choose from. They also offer a meal plan comprised of meals with a set amount of calories for those who are more calorie-conscious.  ALL items are plant-based, and some of them are even gluten-free and/or oil-free, as well as many of the ingredients are organic. You can even order and pick up sides, salads, breakfast items (oatmeal, breakfast tacos, etc.), snacks (like homemade snack bars or a fruit bowl) and even bakery items (like healthier cookies, brownies, and muffins) on your way out the door!

This unique business is run by Annette Baker and Marianne Lacko--sisters who have been vegan for more than a decade and a half! Their love of cooking and living a healthy lifestyle encouraged them to go from informal cooking for friends and family to a brick-and-mortar business catering to busy, working people who don't have the time or don't know how to cook healthy meals for themselves and their families. Thankfully, they are expanding and looking to meet the needs of more Dallasites and suburbians in the near future!

Nature's Plate's present location is in Lake Highlands at 10233 E. Northwest Hwy, Suite 432
Dallas, TX 75238, but there are two additional pop-up locations--one in Plano and one in Oak Cliff. Check their website for their hours and pick up days/times.