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 (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

Friday, August 7, 2020

Fruity Yogurt Pops [dairy-free, gluten-free, kid-friendly, vegan]


3/4 cup frozen fruit, defrosted, include the juices
1/2 Greek-style non-dairy yogurt
2 T maple syrup

Blend all ingredients together until smooth, pour into popsicle molds, and freeze!


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 which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

Monday, August 3, 2020

Chickballs [oil-free, gluten-free, vegan]

A neighbor of mine shared a WFPB meatless "meatball" recipe she found online and said it was excellent. It didn't specify the amounts of the spices (or even specifically which you should use). So, I tweaked the recipe just slightly, and they came out fantastic! The original recipe is by Yumna @feelgoodfoodie / FeelGoodFoodie.net. I wasn't able to find this recipe on her website (which, warning, isn't vegan), but you can watch her video on TikTok or just follow my version below.

1 cup walnuts
½ yellow onion
15 oz of chickpeas
½ cup rolled oats
¾ cup breadcrumbs (whole grain is best)
5 T water (a little more if needed to form the batter)
2 T ground flaxseed
2 T tomato paste
1/2 t garlic powder
1/2 t oregano
1/2 t basil
1/2 t salt

Preheat oven to 400 degrees F.
Put walnuts in the food processor first and process until chopped finely, then add the onion and process until chopped finely, and finally, add the rest of the ingredients in and process until everything comes together like a dough/batter. Add 1-2 T of water if needed. The dough/batter should be moist, but it should not stick to fingers. Fill a 3T-cookie scoop with the batter, form into a ball, place on parchment paper-lined baking pan. Do the same with the rest of the dough/batter. Bake for 30-35 minutes until the "meatballs" are just firm to the touch (but not hard). Serve with oil-free marinara over pasta or as a meatball sandwich!

Saturday, July 25, 2020

Baked Zucchini Fritters [oil-free, gluten-free, vegan]

NOTE: It is best to make the quinoa in advance. You will need a total of 3 cooked and chilled cups for this recipe. One cup of quinoa plus 2 cups of water will yield 3 cups of cooked quinoa. Simply place quinoa and water into a saucepan, bring to a bowl, cover, turn heat down to low, and set a timer for 15 minutes. DO NOT open the top until the 15 minutes is up. Use a fork to fluff the quinoa. Chill before making this recipe.

4 large zucchini
4 cloves of garlic, crushed
3 cups (previously) cooked and cooled quinoa
1/3 cup chickpea (garbanzo bean) flour + 1/4 cup water
3/4 cup brown rice flour
1/2 t garlic powder
1 t onion powder
1/2 t dried dill
1/2-3/4 t salt
A few shakes of black pepper

Preheat oven to 400 degrees (375 convection or airfryer setting).
Shred zucchini in a food processor or on a box grater.
Place shredded zucchini and crushed garlic in a large skillet over medium high heat.
Cook about 10-12 minutes (uncovered) until the zucchini reduces and moisture is released and
evaporated.
Mix the chickpea flour with the water and set aside.
In the meantime, combine the 3 cups of cooked and cooled quinoa, the brown rice
flour, spices, salt and pepper in a large bowl.
Add the cooked zucchini/garlic and the chickpea flour mixture into the bowl and
combine well.
On parchment-lined trays, scoop about 2-3 T of the mixture on the tray and spread
into 1/4" high circles with a small silicone spatula.
Place in the oven to bake. The baking time may vary depending on the moisture content of the batter. Try flipping after about 20 minutes. Then bake another 10-15 minutes or until lightly browned and mostly dry throughout.
Serve with vegan Buffalo ranch dressing or other favorite dipping sauce.

Thursday, July 16, 2020

10% OFF and FREE SHIPPING on ALL Homestead Gristmill Products

I'm super excited about this! I received a message from a company in Waco, Texas where I purchase my organic whole grains, asking if I wanted to be an affiliate. As a result, I get to offer you guys 10% off ANY order plus free shipping when you go through my link (see below).

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Here is my affiliate link, and if you have any questions, don't hesitate to ask! I don't think you need this code if you click through this link, but if you do, here is my code:
mrsplantintexas

ORDER LINK TO GET THE DISCOUNTED PRICES: https://homestead-gristmill.myshopify.com/?ref=7IX9MSUycW4U
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