Wednesday, January 18, 2017

NEW COOKBOOK: The PlantPure Kitchen by Kim Campbell

Everyone knows how much I LOVE the PlantPure Nation cookbook. It's truly one of my FAVES! I am super excited because Kim Campbell's newest book, The PlantPure Kitchen is out, and the price today is spectacular! I bought two last week at $19.99 each. Today, it's on sale for $13.36!

This book is sure to be another winner. Kim is a clever and talented whole foods plant-based chef, so you can count on lots a great new recipes to add to your menu in 2017!

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. 

Thursday, January 12, 2017

CLEAN Enchilada Casserole

I will post a FINAL pic later on this evening, but here are the progress shots of this yummy casserole we are going to have tonight. It's made from clean ingredients, and perfect if you want to lose weight but feel full!

12 (clean) corn tortillas (I used “Food for Life” Sprouted Corn Tortilla), cut in half
2 cans/packages of (clean) enchilada sauce (I used “Frontera” Red Chili Enchilada Sauce)
2 cups of frozen organic corn, defrosted
6 cups of fresh organic baby spinach
1 can of black beans, rinsed and drained
1 can of kidney beans, rinsed and drained (or pinto beans, if you prefer)
1 t. cumin powder
½ t. chili powder
½ t. coriander powder (or 2 T. fresh chopped cilantro)
1 recipe of Mexican “Oat” Cheese (recipe below—make RIGHT before you put the casserole together!)


Mexican “Oat” Cheese Ingredients:
1/2 cup old-fashioned organic rolled oats
1/4 cup nutritional yeast flakes
½ t. cumin powder
1 T. of chili in adobe sauce (optional)
1 t. fresh lemon juice
1/4 cup of roasted red bell pepper (about 1/2 of a medium-sized roasted pepper)
1 T. non-GMO corn starch or arrowroot powder
2 cups of water
1 t. of salt (or none for SOS-free)

Directions for Making the Mexican “Oat” Cheese:Throw everything in your blender and blend for a few minutes until very smooth. Pour into a saucepan and cook over medium heat until thickened, whisking the entire time after about one minute. BE PATIENT! It will thicken to a beautiful, smooth, cheesy sauce. Just as it starts to thicken, remove from the stovetop and use immediately.

Directions for Making the Casserole:
Preheat oven to 350 degrees.
Blend the 2 cans of beans in a food processor (or mash by hand) with 1 t. cumin powder, ½ t. chili powder, and ½ t. coriander powder (or 2 T fresh chopped cilantro) until very smooth. Set aside.
After Baking
Make the Mexican “Oat” Cheese (recipe above).
Pour a small amount of enchilada sauce in the bottom of a 9x13 glass or metal pan.
Layer with 8 tortilla halves, overlapping if necessary.
Spread half of the blended beans onto the tortillas.
Spread 1 cup of the corn on top of the beans.
Drizzle some of the enchilada sauce and “Oat” cheese over the corn.
Add 3 cups of baby spinach on top of that.
Then, repeat from layering the tortilla halves.
End with a final layer of tortilla halves, plenty of enchilada sauce, and the rest of the “oat” cheese.

Final Product! It was DELICIOUS!
Cover with foil and bake for 30-35 minutes. If making ahead and refrigerating, it will take longer to bake.




Fat-Free Hummus

The nutritional yeast in this hummus is a GAME CHANGER! No oil or extra fat required! It's truly luscious!

1 1/2 cups of cooked chickpeas (I made mine in the Instant Pot from dry beans)
1 clove of garlic
1 1/2 T fresh lemon juice
1/4 t. cumin powder
2 dashes of cayenne pepper
1 t.. nutritional yeast flakes
1/4-1/2 t. salt (or none if you're doing SOS-free)
water or aquafaba (liquid from the chickpeas) to thin and blend smooth

Blend all ingredients in a high speed blender for quite a while until very smooth and creamy.



Monday, January 2, 2017

Giving in 2017

I am always looking for places to donate money that we believe are making an impact on the world and in people's lives. We have always given to 501(c)(3) organizations, but when we became plant-based, we wanted to shift some of our donations to organizations that advocate better health, protection of animals, and protect the environment. So, a friend of mine suggested that I create a page of those organizations and links so you can also check them out! They're in alphabetical order, and I will be adding more as time goes on!

Becky's Hope Horse Rescue
Campbell Foundation
Chili on Wheels
DFW Pug Rescue
Farm Sanctuary
Gentle Barn
McDougall Foundation
Mercy for Animals
NutritionFacts.org
Operation Kindness
People for the Ethical Treatment of Animals (PETA)
Phyisians Committee for responsible Medicine (PCRM)
PlantPure Nation
Roman's Rescue
The Humane League
Vegan Outreach
Woodstock Farm Animal Sanctuary

You can also choose an organization of your choice to give to every time you purchase items on Amazon.com by signing up for Smile.Amazon.com. You do always have to use the Smile.Amazon.com link in order for the organization to receive the benefit.

Monday, December 26, 2016

Oil-Free Teriyaki Marinade/Sauce

Christmas Dinner last night was Make-Your-Own Teriyaki Sushi Bowls. They were fun to make and easy to prep. We marinate drained and pressed tofu chunks in this homemade teriyaki marinade. Then, we make another batch of the sauce to drizzle over the top of the bowls. The sauce can also be used to add to a stir-fry!

Oil-Free Teriyaki Marinade for Baked Tofu:
¾ cup water
3 T. lite soy sauce
½ t. grated fresh ginger
1 clove garlic, minced
2 T. raw sugar

Combine all ingredients and marinade drained, pressed tofu cubes in it for at least 30 minutes. Then, bake the marinated tofu on a  baking sheet covered with Reynolds Non-Stick Foil at 375 degrees for 30-35 minutes.

Oil-Free Teriyaki Sauce:
¾ cup water
3 T. lite soy sauce
½ t. grated fresh ginger
1 clove garlic, minced
2 T. raw sugar
1 T. corn starch

NOTE: If using in a stir-fry, don't cook the sauce first. Just add it at the end to your stir-fried veggies and thicken in your skillet/wok.

Whisk all ingredients together in a small saucepan. Bring to a low boil just to thicken. Can store in the refrigerator for future use.

Saturday, December 24, 2016

Zucchini-Garlic Dressing

Here's a DELICIOUS whole foods dressing I just got from my friend Miles @HealthyCrazyCool on YouTube. We had this mixed into our gorilla salads today, and it was fabulous! It was smooth and creamy!
1 1/2 cups of peeled raw zucchini
2 T. fresh lemon juice
2 T. tahini
2 small cloves of garlic
salt to taste (optional)
Blend until very smooth!

Monday, December 19, 2016

Blueberry Green Smoothie Bowl

Blueberry Green Smoothie bowl for breakfast (topped with buckinis (buckwheat groats), cacao nibs, banana slices, and dried mulberries)...

Inside: 1 frozen banana, 1 cup of frozen orgnaic blueberries, 2 big handfuls of spinach, 1 big handful of kale, 1 cup water, and 1 T. of ground flaxseed.

A lot of people are against smoothies, but I lost a lot of my initial weight having a greens-heavy smoothie every day. My son is home from college, and we're making green smoothie bowls for breakfast every day until Christmas!

Make sure to rinse your mouth well with water after smoothies to protect your teeth from decay.

What Eating LEAN & CLEAN Looks Like


Thursday, December 15, 2016

Blueberry Oats

I'm being cognizant with my fats, but I also want to make sure my breakfast is satiating. I don't count calories, but I did put this breakfast into Cronometer to see anyway. It was just about 500 calories, which is exactly how much I like to eat for breakfast everyday. I usually can't finish the whole bowl, though. I just eat until I am comfortably full.

1 cup of old-fashioned rolled oats
2 cups of water
1 cup of frozen organic blueberries
1 T. unsweetened coconut flakes
1 T. ground flaxseed
a sprinkle of buckinis

Bring water, oats, and blueberries to a soft boil. Reduce to low heat and cook 5-8 minutes, stirring frequently. Top with coconut flakes, ground flaxseed, and a sprinkle of buckwheat groats (buckinis).

Monday, December 12, 2016

Mrs. Plant's Foods/Supplements Recommendations

Here are some of the products I buy online and use in my daily cooking and for my health. I will be adding to this page as time goes on, so bookmark it for future reference! HUGS FROM TEXAS!
 










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.