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, October 13, 2020

It's AMAZON PRIME DAYS!

 

Today and tomorrow...GREAT DEALS on Amazon Prime Days! Check out my AMAZON SHOP for all the great deals!

Example: 8-Quart Instant Pot with Air Fryer Lid...
Only $119.99!

My favorite USA Pans!
9x13 Pan - https://amzn.to/3nKvM4b
Quarter-Sheet Pan - https://amzn.to/36Yl4Ba
Half-Sheet Pan - https://amzn.to/3749zYS
Cinnamon Roll Pan - https://amzn.to/312chdy





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 30, 2020

Instant Pot Creamy Potato Lentil Soup

This truly decadent, nutrient-loaded soup is one of my husband's favorites. A friend shared the recipe with me, not remembering the source where it came from. I have modified it some anyway, but I do wish I could give credit because it's really stunning!!
NOTE: This soup freezes and reheats REALLY well!

SOUP BASE:
1 yellow onion, diced
1 stalk celery, finely diced
1 carrot, finely diced
5 cloves garlic, minced
3 cups vegetable broth (more if needed)
2/3 cup dry green or brown lentils, rinsed and drained
2 medium red or yellow potatoes, peeled and small diced
1/8 tsp black pepper
2 cups chopped fresh spinach

CREAMY BASE:
1/2 cup raw cashews
2 medium red or yellow potatoes, peeled and boiled for 15-20 minutes until soft
15-oz can cannellini beans, drained and rinsed
1/4 cup nutritional yeast
1 T fresh lemon juice
1 t salt
3/4 cup water

In the Instant Pot, steamfry the onion, celery, and carrots with a little water or vegetable broth for about 5-6 minutes or until onions are translucent. Add garlic, veggie broth, lentils, potatoes, and black pepper. Bring to a boil, then simmer for 10 minutes. Cook on high pressure for 12 minutes with NATURAL release. Open the lid and stir in the chopped spinach.

While the soup is cooking, boil the potatoes for the sauce. Then, blend the ingredients for the creamy soup base (boiled potatoes, cashews, Cannellini beans, lemon juice, and broth or water) until smooth in a high-speed blender. Pour the sauce into the soup mixture and stir well to combine. Add salt to taste. Add more black pepper if desired. If the soup is too thick for your taste, add more broth.





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.