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

Tuesday, September 22, 2020

Chocolate Chip Banana Muffins [oil-free, dairy-free, egg-free, vegan]


Makes 8 muffins


NOTE: I have found THE BEST baking pans by USA pan. These muffins literally fall out of the cups--even though I don't use any oil!

1 cup oat flour, finely ground
1 cup white whole wheat flour
1 scant teaspoon baking soda
1/4 teaspoon salt
2 very ripe bananas
5 gooey Medjool dates, pitted
2 teaspoon non-alcoholic vanilla extract
1 T creamy almond butter (no salt, oil, or sugar added)
1/2 cup non-dairy, plant-based milk
1/4 cup vegan chocolate chips plus 24 extra chips to decorate the tops of the muffins

Preheat oven to 400 degrees F.
In a blender, blend the bananas, dates, vanilla, almond butter, and plant-based milk until smooth and creamy. In a medium-size mixing bowl, add the flours, baking soda, and salt. Whisk to combine well. Stir in the wet mixture until just combined. Do not overmix. Fold in the 1/4 cup of vegan chocolate chips. Fill 8 muffin cups with the batter. Top with 3 extra chocolate chips per muffin.
Bake for 18-20 minutes. 

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, September 14, 2020

Roasted Nacho Chickpeas [oil-free, gluten-free, vegan]


These are amazing on salads instead of croutons! Also, they are super snackable and great for people with diabetes.

3-4 cups cooked and chilled chickpeas (I like to use home-cooked in the Instant Pot best!)
1 T tahini (a good runny one like Shirley Bar Living, which is my fave!)
1/2 t cumin powder
1 t chili powder
1/2 t garlic powder
1/2 t oregano (Mexican is best, but use what you have)
1/2 t salt
1/4 t smoked paprika
1 T nutritional yeast flakes (my favorite brand is Sari Foods!)

Preheat oven to 375-400 degrees.
NOTE: It is best to start the heat higher and lower the oven temperature as they begin to roast if they are getting too brown. 

Rinse the chickpeas off well and place them in a clean kitchen towel. Gently cover them with the towel and dry them off by patting them. They must be as dry as you can get them before seasoning and baking. If there are any skins that have fallen off, remove them. 

In a medium bowl, add the tahini. Then, add in the chickpeas and use a small silicone spatula to coat the chickpeas with the tahini. Add all of the spices together and mix them to combine well. Sprinkle the spice mixture over the chickpeas as you continue to toss them around in the bowl and cover them well. Use as much seasoning as you like. 

Gently place the chickpeas on baking trays (with sides) in a single layer. Bake for up to an hour, lowering the heat if necessary and stirring the chickpeas every 15 minutes. You have to take a chickpea out of the oven and let it cool a bit before you can tell if they are completely crispy. If they are browning too much, lower the heat a bit.

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, September 9, 2020

Whole Wheat Gnocchi

2 lbs. Yukon Gold potatoes (skins left on)
2 1/2 - 3 cups fine white whole wheat flour (you can make your flour finer by blending it for a minute or two on high speed in your Vitamix blender)
1/4 t salt
1 T tahini (a good runny one!)

Place the potatoes on a stand in your Instant Pot with 1 cup of water at the bottom. Cook on high pressure for 20 minutes with NATURAL RELEASE (click CANCEL button after the 20-minute countdown). Do not let the potatoes cool. Carefully remove them from the pot and peel off the skins. Place them in a large bowl and mash them well with a potato masher or fork. The potatoes must still be very warm when you make the dough.  

Add the salt and tahini into the bowl of mashed potatoes. Then with a large fork, slowly incorporate a little flour at a time (about 1/2 cup). Use the fork to mix in the flour with the potatoes. Keep adding flour 1/2 cup at a time. Eventually, the mixture will be less moist, and you will be able to knead by hand. Continue slowly adding flour until a soft (but not sticky) dough forms. You may not use all of the flour, but should use most of it. Save remaining flour to flour your board.

Cover the bowl with the dough ball with a clean towel, and let the dough rest for 10-15 minutes.

Divide the dough into 6 sections. Generously flour a wooden board, and roll a section into 3/4-inch diameter rope. Cut rope into 3/4-inch long pieces. This will create little gnocchi "pillows." At this point, you can leave them in that shape, or you can use your pinkie finger to create a divot in the center to hold sauce, or you can use the rolling fork method (check out YouTube videos to learn how to do this). 

Storing and Cooking Gnocchi:
After making the gnocchi "pillows," you should let them dry out for at least an hour on a floured board before storing them in the fridge for up to 3 days (making sure the gnocchi are in single layer, not touching one another), or you can freeze them for future use by placing them on a floured tray in the freezer for a few hours, then bag them up into meal-sized amounts. It is best to defrost the amount you will be using (in a single layer, not touching) the night before in the refrigerator. Then, you can take them out of the fridge 30 minutes before you plan to cook them to get them closer to room temperature. Bring a saucepan of water to boil. Gently drop the gnocchi in one by one. When they float to the top, cook them another minute or so, then remove with a slotted spoon and serve with your favorite sauce!



 

Banana Pecan Cacao Loaf [oil-free, dairy-free, egg-free, refined sugar-free option]


3 very ripe bananas (can be frozen and defrosted)
1/2 cup unsweetened apple butter
5 large, gooey Medjool dates, pitted
1/2 T vanilla extract
1 cup white whole wheat flour
1/2 cup almond flour
3/4 t baking soda
1/2 t salt
1/4 cup pecans, chopped
1/4 cup vegan chocolate chips (optional)

Preheat oven to 350 degrees F.
In a blender, combine the bananas, apple butter, dates, and vanilla until smooth and creamy. Set aside.
In a large bowl, combine the flours, baking soda, and salt. Add the wet mixture to the dry and mix to combine well--but do not overmix. Add the chopped pecans and chocolate chips (if using) and fold in. Pour mixture into a loaf pan and bake for 50 minutes. Test with a toothpick. If the toothpick comes out clean and the top can be lightly pressed and bounce back, it is ready to remove from the oven. Cool before cutting and serving. Can be store in the refrigerator for 5 days in an airtight container or wrapped well and frozen. 

Diclosure: 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.