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:

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Saturday, February 22, 2020

Tropical Plantain Buddha Bowl [gluten-free, vegan]

Waiting on plantains to ripen is kind of a downer, but when you finish and they taste amazing, it's worth the wait! This recipe makes two large portions or three slightly smaller.

Ingredients you will need for this recipe:

1 cup brown rice
1 bunch of fresh cilantro
2 plantains
1 package organic firm tofu
3 T lime juice (split between the peanut sauce and pepper-mango salsa)
1/3 cup Naked PB peanut powder
2 small cloves of garlic
2 T low-sodium gluten-free tamari or soy sauce (if not GF)
1 T date syrup (or maple syrup)
1 t crushed sesame seeds (or 1 t dark sesame oil for flavor)
1/2 red bell pepper
1/2 yellow bell pepper
1 jalapeno pepper
2 ripe mangoes
3-4 cups of broccoli florets, steamed
2 cups slaw mix (green cabbage with some purple cabbage and carrots)
1 cup shredded purple cabbage
Green onions, to garnish if desired
Chopped peanuts, to garnish if desired

To make the cilantro rice in the Instant Pot:
1 cup brown rice
1 1/2 cups water
1 handful of cilantro, chopped finely
1/4 t salt

Place all ingredients in your Instant Pot. Set the HIGH PRESSURE for 22 minutes, then click cancel and wait until the lid can be opened. Keep the lid on until plating up.

To make the baked tofu and plantains:
2 plantains, ripened to half yellow, half black, then peeled and sliced into angled 1/4" slices
1 block of tofu, pressed, drained, chopped into cubes, and marinated in teriyaki sauce (my recipe or store-bought) for 30 minutes

Preheat oven to 400 degrees. Place tofu and plantain slices on a parchment paper-lined pan. Bake for about 30 minutes.

To make the pepper-mango salsa: (This can be made ahead!)
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 jalapeno pepper, remove seed pod, and dice finely (do not touch your eyes!)
2 sweet mangoes, peeled and diced
handful of cilantro, chopped finely
1/4 t salt
1 T fresh lime juice

Mix all ingredients in a bowl, cover, and chill in fridge.

To make the peanut-lime sauce:
1/3 cup Naked PB peanut powder
2 small cloves of garlic
2 T low-sodium tamari or soy sauce
1-2 T date syrup (or maple syrup)
2 T fresh lime juice
1 t crushed sesame seeds (or 1 t dark sesame oil for flavor)

Laying the bowls in this order (from the bottom up):
Brown Cilantro Rice
Slaw Mix
Purple cabbage
Steamed Broccoli
Tofu
Plantains
Pepper-Mango Salsa
Peanut-Lime Sauce

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.

Wednesday, February 19, 2020

Instant Pot Loaded Miso Soup for Two

I love Miso soup SO much, but more often than not, it's hard to find a vegan version in a restaurant. I decided to add several healthy ingredients to create a nutrient-rich soup that will warm your soul.

Serves 2!

4 cups low-sodium vegetable broth
1 piece of roasted nori, ripped into smaller pieces
1 small piece of kombu (optional, use if you have it)
1/2 - 1 cup water
4 T white miso paste (this is a very mild miso and perfect for this soup!)
5 green onions
4 oz. firm tofu, cut into very small cubes
3 oz. fresh shitake mushrooms or dried then rehydrated, remove stems (discard), then slice caps thinly
5 large chard leaves, stems removed, sliced into strips
4 oz. of cooked Asian noodles (We love the Explore Cuisine brand of brown rice ramen) -- Udon, Ramen, etc.

Cut off the root ends of the green onions, cut them in half--separating the green halves and white halves. Chop the green ends into tiny pieces and set aside for garnish. The white halves will go into the soup when it's cooking, so just set them aside until called for.
Pour the broth, roasted nori pieces, and kombu (if using) into your pressure cooker pot. Press the SAUTE button until it says LESS. As the broth is warming up, you may need to add a little more water if the Instant Pot gives you a "hot" signal.
In a small bowl, add the miso paste and 3 T of hot tap water. Stir until smooth and creamy. Add to the pot. Stir well to combine.
Add in the white halves of the green onions. These are for flavor and can be removed when serving because you will garnish with chopped green onions.
Add in the mushrooms and tofu and stir well.
Finally, add in the chopped chard.
Cook for about 5 minutes, then cover with the lid, set to SEALING, and press CANCEL then WARM. Let the soup simmer on the warm setting for about 15 minutes (or more) until ready to serve. Serve over cooked noodles and garnish with chopped green onion.

Pomegranate Chia Seed Pudding

1/2 cup plant-based milk
2-3 T pomegranate juice
2 T chia seeds
1/2 t vanilla
2 t of your favorite sweetener

Put all ingredients in a jar, small bowl or container that has a lid. Mix all ingredients together well with a fork for about 1 minute. After 3 more minutes, stir mixture again with a fork to make sure there is no clumping of the chia seeds. Cover container and chill overnight. Too with you favorite fruit and nuts.






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.

Sunday, February 9, 2020

Veggie Coconut Curry

I prefer to make this veggie curry on the stove top and not in the pressure cooker to avoid getting that "burn" message. 😕 At first, it will seem like there is not enough liquid, but as the veggies cook, it comes out perfectly!

1 onion, chopped into small pieces
3 cloves of garlic, crushed
1/2 t cumin powder
a few dashes of cayenne pepper (or more if you like it spicy)
1 carrot, sliced thinly
about 10-12 broccoli florets
2 small zucchini, chopped (but not too small or they will get mushy)
1 red bell pepper, chopped into chunks
1 15-oz can of baby corn, rinsed and drained
1 15-oz can of lite coconut milk
1 15-oz can of organic diced tomatoes
1 1/2 cups (or 1 can) cooked chickpeas (garbanzo beans)*
1-1 1/2 T yellow curry powder
1/2 t coriander powder
1 T coconut sugar (brown sugar if you don't have it)
salt to taste
Cooked Jasmine or Basmati rice

* I think chickpeas cooked from dry have a MUCH better texture. If you can, cook them in your pressure cooked first, let them cool, then add them to this soup. Otherwise, just use a can from the store.

Cook the onions in a large pot with a little water over medium-high heat until translucent and tender. Add crushed garlic and spices. Reduce heat to medium, and cook for another minute or so. Add all of the rest of the ingredients except the salt and coconut sugar and stir to combine. Bring to a boil, cover, reduce heat to low and cook for about 15 minutes--until veggies are fork-tender but not mushy. Remove from heat and add the coconut sugar and salt. You may want to start with 3/4-1 t of salt, and keep adding more a little at a time until your desired saltiness. Serve warm over cooked rice.