Saturday, February 1, 2020

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, November 18, 2019

Oven-Baked Oil-Free Onion Rings

I hadn't made oven-baked onion rings in ages. Recently, I saw some that Shane and Simple had on his website, and it reminded me that I needed to make them again. His version is somewhat different, but it looks amazing, too! Check out his website. He has AWESOME whole foods plant-based oil-free recipes, too!

Chef's Note: Always use a different utensil to dip the onions into the batter than the one you use to dredge into the crumbs. Otherwise, you will get batter in the crumbs and those clumpy crumbs will not be usable.

1 large Vidalia (or other variety onion), sliced into 1/4-1/2" rings (depending on how thick you like them), air dry for 10 minutes

1 cup white whole wheat flour (or any kind of flour works)
1/4 t salt
1/4 t paprika
1/4 t garlic powder

1 1/2 cups whole wheat bread crumbs
1/4 t salt
A few dashes of cayenne pepper if you want them spicy

Add the flour into a bowl plus enough water to make a batter that drips but will still stick to the onion slices (about the consistency of pancake batter). Add the salt, paprika, and garlic powder to it. Stir to combine.

In a shallow bowl, combine whole wheat bread crumbs with salt (and cayenne, if you want them spicy).

Dip individual sliced onion pieces into batter using a mini-sized pair of tongs, then drop the battered onion slice into bread crumbs. Using a fork and a gentle shaking motion of the bowl, coat the battered onion with the crumbs. Place battered and crumbed onion slices (one-by-one) on a parchment paper-lined baking sheet in a single layer. Make sure none of the onions touch each other. Bake at 450 degrees F until crispy. This will take 20-ish minutes, depending on the size of your onion slices. Serve with your favorite dipping sauce!

Apple Blackberry Oat Crumble [gluten-free, oil-free, dairy-free, vegan]

This makes a DELIGHTFUL dessert or breakfast!

Serves 2-3 (depending on the size of your ramekins)

Fruit Compote:
2 Fuji apples, peeled and diced small
1 cup of fresh blackberries
3-4 T coconut sugar
1 t vanilla extract
2 T water
1/2 T fresh lemon juice
1 t cinnamon

1 cup gluten-free old-fashioned rolled oats
2 T brown rice syrup or maple syrup
1 t cinnamon
2 T finely chopped walnuts

In a saucepan, cook the fruit compote ingredients over medium-high heat for 12-15 minutes
(until cooked down and the apples are fork tender and some of the liquid has cooked down).
Transfer fruit compote into 2-3 ceramic ramekins.
Preheat oven or toaster oven to 350 degrees F.
In a small bowl, combine the topping ingredients.
Cover the fruit compote with the topping and bake for 15 minutes (uncovered) on the middle rack. Serve warm.

Hakuna Frittata

NOTE: The hash brown crust in this recipe is OPTIONAL. You can still make the recipe without it.

To make the hash brown crust, spread 8 oz. frozen oil-free hash brown potatoes (still frozen is fine) into a DEEP DISH pie plate, up the sides as much as possible. Sprinkle a few dashes of paprika, a few dashes of salt, and a few dashes of garlic powder over the hash browns. Bake at 425 degrees until dry and crispy but NOT burned. This will take anywhere from 25-40 minutes. You will pour the fritatta mixture on top of the crispy crust and then bake (see below).

4 medium red or Yukon Gold potatoes, peeled and chopped into 1/2-inch pieces 
1 medium onion, chopped finely 
2 garlic cloves, crushed
12 oz. button or Baby Bella mushrooms, each cut in half, then sliced
4 cups baby spinach, chopped
1 can artichoke hearts, drained well and chopped
1 t Old Bay seasoning
1 pkg. (12 oz) Mori Nu silken LITE FIRM tofu, drained
1/2 cup water     
1/2 c nutritional yeast 
1 T lemon juice 
1/4 t turmeric
1 t garlic powder
1 t onion powder
1/2 t dried basil (or 1 T fresh minced)
1/2 t salt

Place cubed potatoes into a steamer basket (sitting on top of the stand) in the Instant Pot. Add 1 cup of water. Cook for 3 minutes with QUICK RELEASE. Open lid and let potatoes cool.
NOTE: HALF of the potatoes will be part of the chunky filling and the OTHER HALF will go into the blender to make the "egg" mixture.

In a skillet, steamfry onion with 1-2 T water until translucent, very tender, and lightly golden. Add garlic with a small amount of water. Place in a LARGE mixing bowl and set aside.

In the SAME skillet (no need to wash it!), add the mushrooms and a few grinds of black pepper. Cook until most of the moisture is released and cooked out. Add chopped spinach and cook until still very green, but cooked down. Add to cooked onions and garlic in the bowl. Add in chopped artichoke hearts and Old Bay seasoning into the bowl. Finally, add half of the cooked and cooled potatoes into the bowl. Gently mix everything to combine. Set aside. (Directions continued under photos)

Some progress shots:

Preheat oven to 350 degrees F.

Place tofu, other half of the cooked potatoes, water, nutritional yeast, lemon juice, turmeric, garlic powder, onion powder, salt, and basil into a blender. Blend until very smooth. Pulse in basil. Add liquid mixture to steamfried vegetables in the bowl. Taste a little of the mixture and add salt/pepper if needed. Pour into a DEEP DISH pie plate (with or without the hash brown crust). Bake at 350 degrees for 60-70 minutes. Make sure the fritatta is firm to the touch and doesn't jiggle when you gently shake the pie plate. Cool for at least 10 minutes before serving.

Adapted from recipe by Heather Goodwin, The Butterfly Effect Plant-Based Weight Loss

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.

Friday, November 8, 2019

Soy Curls Chickenless Nuggets

I wanted to come up with a chickenless nugget for my grandson to have for lunch when he gets old enough to eat solid foods. Instead of chicken nuggets (made from who knows what!), I wanted them to be made of healthy, whole plant foods. These are NOT just kid-friendly!

NOTE: These need to be in the oven almost an hour, so plan to be around to keep your eye on them.

 3 handfuls of soy curls (the very small pieces work fine for this), soaked in warm water for 10 minutes, drained and squeezed out well
1 T Better-Than-Bouillion No Chicken Base
1/4 t paprika
1/8 t black pepper
1/8 t garlic powder
1 large carrot, cut into chunks
1/4 each of red, orange, and yellow bell pepper, cut into chunks
1 cup oats
2 T nutritional yeast flakes
1/2 cup whole wheat bread crumbs + 1/8 t salt

After soaking, draining, and squeezing the soy curls pieces, mix them in a bowl with the Better-Than-Bouillion No Chicken Base, paprika, black pepper, and garlic powder. Stir well to combine. Set aside.

Preheat oven to 400 degrees F.
In a food processor, add the carrot chunks and bell peppers. Process into tiny pieces. Add the seasoned soy curls. Process until the soy curl pieces are small like the carrots and peppers. Add the oats and nutritional yeast flakes. Process until all is combined well. Add some water 1 T at a time, to create a slightly sticky "dough" that will allow you to form the nuggets. Taste the batter and decide if additional salt is needed. Add a small amount if needed. In a small bowl combine the bread crumbs and 1/8 t salt. Form the nuggets (about 2 T of batter for each), and coat with bread crumbs. Place on a parchment paper-lined baking tray.
Bake for 25 minutes, reduce oven to 350 degrees, flip the nuggets over and bake another 35-40 or so minutes until the nuggets are pretty firm to the touch. Eat alone or serve with your favorite dipping sauce!

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.