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

Saturday, January 2, 2021

Eat MORE, Weigh LESS by High Carb Hannah and Plantiful Kiki

 


I know a lot of you have already heard about this, but High Carb Hannah and Plantiful Kiki have just come out with an awesome Online Video Course (called "Eat More, Weigh Less"), eBook (called "Lean for Life," which includes LOTS of recipes), and a PRIVATE support community. I have always liked their way of eating/living because it is sustainable and healthy. And, this new program is REASONABLY priced and the membership is for life!

Check it out at my affiliate link:
https://www.eatmoreweighless.co/a/41741/NbwnYLeF

You know that I NEVER support something I don't believe in or agree with! I am personally already involved and will continue to do so. I love engaging with other plant-based leaders when I feel like they are steering people in the right direction.

Wednesday, December 30, 2020

REVIEW: Silicone Brownie Bites Pan AND WFPB Recipe [oil-free, dairy-free, vegan]

 

For Christmas this year, my youngest son bought me this awesome silicone brownie bites pan. I wanted to make smaller sweet treats that would be the perfect size for my grandson (and for a bite-sized treat for us from time to time!). This pan is perfect for that purpose! These brownie bites popped right out of the pan, and after a few minutes of soaking in water, most of the remaining bits floated up to the top of each compartment, making clean-up a snap!

I made up this recipe, using healthier ingredients. It's not completely sugar-free, but you could make the recipe without the chocolate chips or use unsweetened Santa Barbara Cacao Chips, if you prefer. This is not a super sweet brownie without the chips, so they give them just the right amount of sweetness to feel like you are eating something very decadent!

9 large Medjool dates, pitted
1/2 cup cacao powder
1/4 cup white whole wheat (or other whole wheat) flour
1/2 cup well-mixed almond butter
1/2 cup canned pumpkin
1 T ground flaxseed + 3 T water
1 t vanilla extract (alcohol-free, if possible)
2 t baking powder
1/2 t salt
1/4 c vegan chocolate chips


Preheat oven to 350 degrees F.
Mix the ground flaxseed with 3 T of water and set aside while you are adding of the other ingredients to the food processor. Add all ingredient to the processor bowl (don't forget the flax "egg") except the chocolate chips. Process until smooth and combined well. You may need to use a spatula to scrap the batter off the sides. Then, continue processing. Add in the chocolate chips, and process for a few rounds until they are distributed well. This is a sticky batter, so don't try to handle it. In each brownie bite compartment, add a heaping tablespoon of batter with a small cookie scoop. It's OK if the batter is above the pan line. The batter should be the right amount to fill in all of the compartments. Pull out the oven rack. Carefully hold both ends of the pan while placing on the oven rack (because this pan is flexible). Bake for 18-20 minutes. Remove from oven with oven mitts and let the brownie bites cool a bit on a trivet before removing them from the pan. 

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.

Instant Pot Southwestern Corn Chowder [oil-free, dairy-free, gluten-free, vegan]

NOTE: The reason for cutting the jalapeno in half and removing before blending is simply because it will turn the soup a brown color if you don't do it this way. Also, it adds a nice fleck of green throughout the soup.

4 cups frozen corn, divided
1 large onion, cut into large chunks
4 garlic cloves, crushed
1/2 red pepper pepper, chopped
1/2 yellow bell pepper, chopped
1 jalapeno, cored, seeds removed, cut in half lengthwise
1 small can of mild chopped green chiles
1/2 t chili powder
3/4 salt (more or less to taste)
1 t liquid smoke
3-4 cups low-sodium vegetable broth
Fresh baby spinach, chopped (optional)
Cilantro, chopped (for garnish)


Place 3 cups of frozen corn, onion, garlic, jalapeno halves, red and yellow bell peppers, green chiles, chili powder, salt, liquid smoke, and 3 cups of broth into the pressure cooker. Cook on HIGH pressure for 4 minutes with QUICK RELEASE. Remove the jalapeno halves; set aside and let them cool. Chop finely when they are cooled. In the meantime, place the soup  (in batches if necessary) into a high-speed blender and blend until smooth and creamy. Return the blended soup to a large pot or back into the pressure cooker pot. Add in the chopped jalapeno and 1 more cup of frozen corn. If desired, add greens in now to wilt. Set the pressure cooker to WARM, and cover the top. Let it simmer for another 10 or so minutes before serving. Add chopped cilantro for garnish.


Wednesday, December 23, 2020

Mrs. Plant's version of Jamie Oliver's Stuffed Curried Eggplant

1 onion, chopped into chunks
4 cloves garlic
1 T crushed ginger
Handful of fresh cilantro leaves (save a few pieces for garnish)
1-2 fresh red chillies, seeded (I used a red Fresno pepper)
1 tsp each of cumin seeds, mustard seeds, ground turmeric, garam masala
2 heaping T natural peanut butter (crunchy or smooth)
1 T mango chutney (you can just buy a jar in the Indian section of your grocery store)
2 T tamarind paste
salt to taste
Approx. 800 grams of Asian or Indian eggplant - I used FOUR 8-9" long Asian eggplants and sliced them Hasselback-style
1  can of lite coconut milk
8 oz ripe mixed-colour cherry or grape tomatoes
2 T chopped dry-roasted peanuts (for garnish)

Preheat the oven to 400ºF. 

Place onion, garlic and ginger in a food processor along with the cilantro and pepper. Whiz into a fine paste. Set aside.

In a large skillet, add the spices on a low heat and dry-fry for 1 minute, or until is smelling fantastic, stirring constantly. Add in the paste and cook for another 5-8 minutes, or until softened, stirring regularly. Stir in the peanut butter, mango chutney, tamarind paste, and season with sea salt. Add a small amount of water so the paste isn't too thick. Turn off heat and set aside.

Leaving them intact at the stalk, cut the eggplants into quarters lengthways (if using small Indian eggplants) or slice them like you would Hasselback potatoes along the width from end to end, with about 1/4 inch of space between each slice (for the longer Asian eggplants). Only slice down about 3/4 into the eggplants. Arrange the sliced eggplants in a casserole dish. Top with the spiced paste (spread evenly) and the cherry/grape tomatoes. Bake UNCOVERED for 15-20 minutes, until the tomatoes have roasted down. Reduce temperature to 375 degrees. Remove the casserole from the oven and pour the can of lite coconut milk over the top of the casserole. Sprinkle with a few more pinches of salt. Cover with foil and bake for 40 minutes, or until thickened and reduced, removing the foil halfway. 


Serve with cooked Basmati or brown rice and garnish with chopped peanuts and cilantro. Reheats beautifully in microwave.


Inspired by: https://www.jamieoliver.com/recipes/aubergine-recipes/stuffed-curried-aubergines/