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, October 15, 2018


Quick history...Simply by switching from SAD (Standard American Diet) to WFPB over 6 years ago, I lost 50 lbs in the first year (probably in around 7 months). During that time, I did eat some processed vegan food but no animal foods at all. As I continued to eat that way, the weight stayed off, but I found that I wasn't losing anymore. I was still eating the same amount of calories I ate (more or less) at the beginning of my journey, but I weighed a lot less. I just couldn't continue losing weight eating the same amount of calories. I also had a couple of ups and downs with my diabetes (eating less clean caused my a1c to rise), but ultimately found that I had to eat clean MOST of the time for optimal results. Now, I aim to eat clean 95% of the time.

A couple of years ago when High Carb Hannah's Lean and Clean eBook came out (awesome way to get back on track and start losing again!), I followed her 2-week jumpstart plan, but I found that I was having to moderate (eat less of) some of the foods (potatoes, rice, oats, dates, fats) in order to keep my blood sugar in check. Doing that, I was still feeling great and lost 9 lbs in a month. I will link her eBook and coupon code below.

Me before WFPB
Anyway, that really got me thinking. Even though I had heard from SO many people that I could eat all the whole plant foods I wanted until I was satisfied, I realized that I was not like the typical person. I didn't seem to have those working sensors that told me it was time to stop eating until way too late. Even when I ate more slowly, I still never felt full. But, believe me, I was physically PLENTY full. Perhaps years and years of pushing the limit--eating beyond full--wrecked my ability to feel fullness. So, I decided to combine what I had learned in every past diet I failed to stay on (you'll see why in a minute) and combine it with the magic of whole plant foods.

Whole plant foods do contain many magical qualities. Like the fact that they are loaded with nutrients and provide the perfect fuel for the body. However, we don't put more gas in a car than the tank can hold. There is a limit--a tank--and keeping the tank full but not overflowing was a challenge for me.

I knew that I did NOT want to count calories and weigh and measure my food ALL the time. And, I don't do that now, so please don't misunderstand. However, when my weight loss stalled (and I even gained a few pounds back), I knew I needed to put myself under the microscope and see where I needed to tweak my diet.

I started by signing up for a FREE account at
I chose this site specifically because they don't allow random people to enter in foods and their information like other sites do. The information comes from a couple of databases (USDA and NCCDB) that were more reputable that the average human. However, in order to track what you are eating, you do have to make sure you are actually eating specific amounts of food. You'll have to do some weighing and measuring. I know--a little bit of a pain. This was not something I planned to do forever--just for a few days. I just ate as I normally would, entered this information into Cronometer, and found that my macronutrient distribution of carbs, proteins, and fats was WAY off. And, my caloric intake was anywhere from 100-500 calories too high every day. #realitycheck

Me after WFPB
Tracking food is absolutely more work when you eat complex meals. So, eating more simply helps tremendously. My breakfasts and lunches were a breeze to enter into Cronometer (because I eat much more simply at these meals), but my dinners were generally much more complex recipes. PAIN, RIGHT? For the long haul, I knew I would not want to be entering in every one of my recipes/servings into Cronometer. However, I did add some of them to get me through my test days. It was helpful to get an accurate picture of my caloric intake and macros distribution.

Armed with some new information, I made some changes to my diet. I knew that eating less than 10% of my total caloric intake in fat was not good for me--even as a T2 diabetic. My hair, skin, and nails were especially dry, and I just didn't feel as good. So, I upped my whole plant fat intake to a total of 10-15% per day. I was able to maintain optimal blood glucose levels and feel good. I also lowered my carbohydrates from 80% down to 75% simply by moderating my starches. I actually measure out my starches (some before and some after cooking). I have a cheat sheet in my eBook of exactly what I moderate and in what quantities ( And, I upped my intake of the lowest calorically dense foods--non-starchy veggies and fruit. So now, I only weigh/measure starches and fats. I just eyeball my beans/legumes, but for some people these might also need to be moderated. I actually have to make sure I am eating beans/legumes because I didn't grow up eating them and wasn't used to including them in my meals.

So, how do you figure out IF you need to moderate some foods and how much to moderate? This is a VERY personal and individual thing that I cannot decide for you. Some people have tried doing what I do with incredible success. Others have to increase their caloric intake because they weigh more than I do. Others need less. You have to experiment. I just believe that the higher calorically dense of the whole plant foods--starches, beans/legumes, nuts, seeds, avocado--are the foods we tend to overeat when we are eating clean. Fruit can also be a problem for some people, in the form of smoothies and nice cream.
From SAD to WFPB

So, here's a quick view of how I did it. And Girl, please know that I am NOT at my goal weight because I don't eat clean all the time. I try to stay on my plan 95% of time. That's about 1 meal off of every 21.

- I began by tracking my present food intake in Cronometer for a few days to see how many calories I was eating and to see the macronutrient distribution of those foods.

-  I decided to begin eating 1200 calories of whole plant foods (a number that was slightly lower than what charts said I needed to lose weight) and to eat 75% of my calories from carbohydrates, 15% from protein and 15% from fat. I actually planned out my meals in Cronometer THE DAY BEFORE and followed that plan pretty strictly for a while (maybe 2 weeks).

- Seeing that I was losing weight (weighed in each morning at the same time), I increased the calories by 100 calories for a few days. I continued to lose weight, so I increased by another 100 calories. I stalled again. So, I found that my "sweet spot" is around 1200-1300 calories per day. However, if you weigh over 180 lbs, starting with around 1500-1550 calories a day is probably a better starting point for you. I would increase by 100 calories every couple of days to find YOUR "sweet spot." People who weigh over 200 lbs may be able to eat closer to 1800-2000 calories a day (or more!) and still be able to lose weight. Test and see!

-- Ongoing, I didn't want to track my food every day. So instead, I simply moderate the foods that I tend to overeat--potatoes, rice, oats, tofu, nuts, seeds, processed vegan food. This is continuing to produce steady maintenance of my weight loss and even some additional weight loss. You could even do better than me if you eat super clean ALL of the time. I just choose to be a little less strict at times because I plan to do this forever.

I hope all of this makes sense. Please post questions you have below, and I will answer and also update this post to add in information I may have forgotten.

If you want my CHEAT SHEET and to read more specifically about my philosophy, read my eBook. Use the code NEWBIE for a discount on it.
Link to eBook >>

Also, if you want a GREAT jumpstart to help you get off processed food and begin eating clean, check out High Carb Hannah's LEAN AND CLEAN. This eBook truly made an impact on me. I couldn't eat some of the portion sizes (I ate slightly less starch and used a lot less dates) due to my diabetes and my current weight, but the recipes were delicious (I did the low-salt option versus the salt-free) and I lost weight following her plan.
Use the code 25OFF for 25% OFF any of her eBooks. 
Link to eBooks>>

Saturday, September 29, 2018

Shamrock Smoothie (Mint Chocolate Chip Shake Alternative!)

Missing Mint Chocolate Chip Shakes?
Try this SUGAR-FREE, DAIRY-FREE jar of decadence


2-3 frozen bananas, broken in half or chopped
1 cup ice cubes
1 cup.nondairy milk
2 big handfuls of spinach
1/4 t peppermint extract
2 pitted Medjool Dates
1 heaping T of cacao nibs (or vegan chocolate chips, which would be make not sugar-free)

Blend everything (except the cacao nibs) in a high-speed blender, starting on low and increasing speed. This should make a thick shake. If you need a little more non-dairy milk, add it after blending for a bit to see if you need it. Add cacao nibs at the end; pulse them in.

Buffalo Tempeh Roasted Veggie Toasted Sandwich

Occasionally, we LOVE having toasted sandwiches as a meal. This is one of our absolute favorites!
Serves 2

1 package of organic tempeh, sliced into 1/4-inch pieces
1/4 cup Lousisiana Hot Sauce or Frank's Hot sauce
2-3 T non-dairy milk
1 red bell pepper, cut into 4 big pieces
1/4 cup oil-free hummus
1 small avocado
sliced tomatoes
sliced onions
baby spinach
4 slices of your favorite whole grain bread

Pour the hot sauce and non-dairy milk into a shallow pie plate. Stir to combine. Place pieces of tempeh into the Buffalo sauce mixture, turning over to coat both sides. Set aside.
On non-stick foil in the oven, roast the red bell pepper pieces and sliced onions at 400 degrees for 15 minutes. Set aside. Reduce the oven to 375 degrees.
Place the Buffalo-marinated tempeh on baking sheet lined with parchment paper or non-stick foil and bake for about 20 minutes.
While the tempeh is baking, mash the avocado and hummus together in a bowl. Season it, if you like.
Toast the bread.
Spread avocado/hummus mixture on toast, add the baked Buffalo tempeh and veggies!

Monday, September 24, 2018

Instant Pot Vegan Soy Curls Pot Pie with Oil-Free Sweet Potato Drop Biscuits

NOTE: To make the biscuits, you will need 2 cups of previously cooked sweet potatoes, so plan accordingly for this.

Also, I used my slam chopper to dice the onion, potatoes, and mushrooms all the same small size. I slice the mushrooms first in half lengthwise and the onions and potatoes into 1/2-inch slices before slamming them in the chopper. This gets them all about the same 1/2-inch size dice.

For the Pot Pie Mixture:

1 cup onion, 
diced into 1/2-inch cubes
2 medium organic gold or white potatoes, peeled and diced into 1/2-inch cubes
8 oz. of button mushrooms, 
diced into 1/2-inch cubes
2 garlic cloves, crushed
One 16-oz. bag of organic frozen mixed vegetables (corn, carrots, green beans, and peas)
1 cup soy curls (do NOT hydrate them!) - OPTIONAL
4 cups no-chicken broth (or use veggie broth and add 
2 t Better-Than-Bouillon No-Chicken Broth/stock base concentrate/soup base)1 t each of these dried herbs—rosemary, thyme, basil, sage, and oregano1 T dried parsley3/4 - 1 t salt (or salt to taste)
1/4 t black pepper
2 T whole wheat flour (to be used at the end)

In your electric pressure cooker, steamfry onions  with a bit of broth or water for about 5 minutes on the BROWN or SAUTÉ setting. Add the minced garlic and cook for 1 more minute. Add all of the rest of the stew ingredients (EXCEPT the flour), stir together well, and set the pressure manually to 4 minutes with QUICK RELEASE. 
Open the top of your pressure cooker and stir the mixture. Remove 1 cup of the broth, pour it into a small bowl, and stir in the 2 T. of flour until thickened. Return the blended mixture to the pot, stir in to thicken it. Keep mixture on warm setting until biscuits are made.

For Biscuits:
Makes 24 drop biscuits
2 cups previously cooked and mashed sweet potatoes
6 T (well-stirred) tahini
2 T maple syrup, coconut nectar, or agave

2 t apple cider vinegar
1 t salt
2 cups whole wheat pastry flour
4 t baking powder
2-3 T cold water (if needed)

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.
Serve biscuits in a "sea" of the vegan pot pie mixture.

Biscuits inspired by Isa Chandra Moskowitz

Disclosure: Mrs. Plant makes use of 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.