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:

  

What has Mrs. Plant been eating lately?

Instant Pot Rosemary-Garlic Sweet Potato Parsnip Carrot Mash

2 large white Hannah sweet potatoes, peeled and cut into 1 1/2 inch chunks
2 large parsnips, peeled and cut into 1 1/2 inch chunks
2 lbs of organic baby carrots (left whole) or organic peeled carrots, peeled and cut into 1 1/2 inch chunks
1 t rosemary
1/2 t garlic powder
salt and pepper to taste

In the Instant Pot, with a steamer basket set into the bottom of the bowl, add 1 cup of water. Place the chopped sweet potatoes, parsnips, and carrots in the steamer basket. Cook on high pressure for 6 minutes with QUICK RELEASE.
Let everything cool for a few minutes, then transfer to a large bowl. Add the rosemary, garlic powder, salt, and pepper, and use a potato masher to mash the mix. Serve warm!

Homemade Sweet and Sour Sauce [No Sugar Added]

This sweet and sour sauce is ideal to dip baked egg rolls into!

Makes about 1 cup of sauce.
2 T rice wine vinegar
1 T Mirin or Japanese rice wine
juice from a 15-oz can of unsweetened pineapple, reserve the fruit
1/4 cup date syrup (optional: use brown sugar)
2 t low-sodium soy sauce
2 T finely chopped red bell pepper
2 T finely chopped pineapple (from the can you drained)
a pinch of red chili flakes (or more if desired)
1 T of non-GMO cornstarch or arrowroot powder

In a small saucepan, bring the vinegar, rice wine, pineapple juice, date syrup, soy sauce, chopped red bell pepper, and chopped pineapple to a low rolling boil. Cook until the peppers are tender. Add in the chili flakes. Then, in a very small bowl, mix the cornstarch with 1 T. of cold water and stir to create a thickening slurry. Add to the sauce mixture to thicken. Taste for sweetness. Add more date syrup if it's not sweet enough for you.

Can Type 2 Diabetes Really Be "Reversed?"

Dr. Neal Barnard's New Cookbook for Reversing Diabetes -- with recipes by DREENA BURTON

I had the pleasure of recipe testing several of the recipes in this awesome new cookbook! There are over 150 scrumptious, diabetic-friendly recipes designed by the famous plant-based chef, Dreena Burton (author of Let Them Eat Vegan and PlantPowered Families and several other cookbooks). I HIGHLY recommend this cookbook if you are looking for recipes especially designed to help you get off your medications and lose weight.

Click here to purchase >> http://amzn.to/2CG6Xz8










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.

Get Off Your Meds for Type 2 Diabetes in 2018!

If you have PRE-DIABETES or TYPE 2 DIABETES (or you simply love someone who does!) the answer to getting off medication and losing weight is the whole foods plant-based lifestyle. I know personally because over FIVE years ago, I was able to get off all medication and lose and keep off a significant amount of weight. And, I can't imagine living any other way!

In my ebook, TAME YOUR DIABETES, I share my specific way of eating and living, and I want everyone to read it and BE INSPIRED!

Through January 15, I am offering 50% OFF on my eBook--starting TODAY!

Simply enter the code WELLNESS2018 when ordering!

LINK TO PURCHASE>>>
http://bit.ly/tameyourdiabetes

Write me with any questions you have at mrsplantintexas@gmail.com

Dr. Laurie Marbas Interviews Mrs. Plant

CLICK HERE TO LISTEN TO THIS PODCSAST!

then, check out my eBook, "Tame Your Diabetes".

Potato Leek Soup [iPot Recipe]

4 small leeks, white part only, sliced into rings
3 stalks of celery, cut into very small (1/4-inch) pieces
3 cloves of garlic, crushed
1/2 cup water
1/4 t black pepper
4 cups vegetable broth (if using low-sodium or salt-free, add salt to recipe)
5 medium Yukon Gold potatoes, cut into 1-inch chunks
1/3 cup nutritional yeast flakes
salt, to taste
vegan bacon bits, optional
green onions, chopped

In the Instant Pot, add leeks, celery, garlic, and water. Set to saute/more mode and cook for about 5 minutes, stirring every minute or so. Add in the black pepper and veggie broth and bring to a boil (still on saute mode). Let cook another 5 minutes AFTER it begins to boil. Add the potatoes and put the top on the iPot. Set to sealing and cook for 6 minutes on high pressure with QUICK RELEASE. Stir in nutritional yeast flakes and blend smooth with hand blender (or regular blender if you don't have a and blender). Serve with vegan bacon bits and chopped green onions a top.

Wedding Soup

I'm calling this Wedding Soup because it will slim me down more before my son's wedding ;-) You can add or delete any veggies that you like! You can even add potato chunks. It's a flexible soup!

2 leeks (white part only) or 1 yellow onion, sliced thinly
1/2 head of cabbage, sliced thinly
1 parsnip, peeled and chopped
3 organic carrots, chopped
2 stalks of celery, chopped
8 oz. baby bella or button mushrooms, chopped
4 cloves garlic, crushed
2 medium zucchini, chopped
One 28-oz. can crushed organic tomatoes with basil
1 can of garbanzo beans, rinsed and drained
1 T. Mrs. Dash Salt-Free Tomato Basil Garlic blend seasoning
1 T Italian seasoning (or 1/2 T basil and 1/2 T oregano)
1/4 t. black pepper
1 bag of frozen organic spinach or fresh spinach and/or kale
salt to taste

NOTE: Add any other non-starchy veggies you like!

Put all ingredients into the Instant Pot EXCEPT the spinach and/or kale and salt. Fill the pot with water to the max line. Secure the lid and set for 10 minutes on high pressure with NATURAL RELEASE. Add greens and salt AFTER cooking and the pressure has come down.

Easy Chana Masala

I have revised this recipe on 2/3/2018, adding in an option for cooking this dish in the pressure cooker using DRY garbanzo beans, that have been soaked for 8 hours, rinsed, and drained. See the Pressure Cooker Instructions below for that version.

1 yellow onion, diced finely
6 cloves garlic, minced or crushed
1 T ginger, grated or crushed
1/2 cup fresh cilantro, chopped finely
1 T ground cumin
3/4 t sea salt, or more to taste
1 T ground coriander
1/4-1/2 t Indian red chili powder (DO NOT use Mexican chili powder--it is VERY different!). You can use a small amount of Cayenne pepper instead.
1 t ground turmeric
1 t garam masala
1 T coconut sugar or 1 chopped date
1 28-oz can no-salt-added crushed tomatoes
2 15-oz cans chickpeas, rinsed and drained (or 3 cups of previously cooked chickpeas)

NOTE: You can add in some fresh spinach or other chopped greens into the chana masala at the end of the cooking process.

With spinach wilted in at the end of the cooking process

Stovetop Instructions:
Steamfry the chopped onion in a large saucepan until tender and translucent.
Then, add the chopped cilantro, ginger, and garlic and cook another 2 minutes.
Add in the crushed tomatoes, the coconut sugar, and ALL of the dry spices listed. Add a little water (if the mixture is getting too thick). Finally, add in the cooked garbanzo beans. Bring everything to a gentle rolling boil, reduce heat, and simmer (covered) for 30 minutes, stirring often. Serve over cooked Basmati rice.

Pressure Cooker Instructions (using dried, soaked beans):
Soak about 8 oz. of dry garbanzo beans for 8 hours, rinse, and drain them. Add them and all of the ingredients to the pressure cooker--fill the pot with water, just to cover everything. Then, cook for 45 minutes on high pressure with NATURAL RELEASE. If you like it thicker than it comes out after stirring it up, you can take 1 1/2 cups of the cooked chana and a little liquid and blend it in a cup blender. Then, pour that mixture back into the pot, stirring it in with the rest of the chana masala. Serve over cooked Basmati rice.

Spicy Black Bean Burgers

I made mine into a lettuce boat with grilled onions, tomatoes
and mango. DELISH!

NOTE: Make this "burger" batter ahead of time--at least 30 minutes before forming into patties. Keep in an airtight container until you're ready. Makes 6 patties.

Also, learn more about the "burger" press I used!

1 red bell pepper, roughly chopped
1 medium-sized carrot, roughly chopped
1/2-1 jalapeño, seeds removed and roughly chopped
1/2 cups oats
2 tablespoons ground flaxseed
2 tablespoons nutritional yeast
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 t dried cilantro leaves
1/4 cup baked sweet potato (with skin left on if organic)
One 15 oz. can black beans, drained and rinsed
1/2 cup frozen corn
burger buns (optional)
Toppings
lettuce, avocado, tomato, ketchup, mustard, kraut, etc.

Place carrots, red bell pepper, and jalapeno into a food processor, and blend until pieces are small. Remove to a large mixing bowl.

In the food processor bowl (no need to rinse it!), add the oats, ground flaxseed, nutritional yeast, cumin, salt, chili powder, paprika, garlic, black pepper, and dried cilantro. Process into a rough flour. Add in the sweet potato and drained beans. Process until most of the beans are blended. Remove mixture to the mixing bowl. Add in the frozen corn and stir the mixture well until everything is incorporated.

Refrigerate the "burger" batter in an air-tight container for at least 30 minutes before making into patties.

Preheat oven to 400 degrees. With your hands or a burger press, form batter into patties--about 4. Place on parchment paper-lined baking sheet. Bake for 15 minutes, flip the patties, and bake for another 10-15 minutes until they dry out and have crispy edges. Serve with lettuce, avocado, tomato, ketchup, mustard, kraut, etc.


Inspired by the glowing fridge http://www.theglowingfridge.com/


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.

Mrs. Plant's Cacao-Berry Green Smoothie Bowl

1-1.5 cups cold water
3 big handfuls of organic greens (mixture of spinach, red or green organic kale)
1 cup frozen organic blueberries
1 frozen banana, chopped or cut in half
1 T ground flaxseeds
1 T cacao/cocoa powder
3/4 t amla powder (optional) - Watch Dr. Greger's videos about why to include this!
1 small pitted date (optional, but recommended)

TOPPINGS:
1/3-1/2 cup fresh or frozen organic mixed berries
4 walnut halves, chopped (optional)
1 T raw buckwheat groats (optional)


Blend the water, greens, blueberries, cacoa/cocoa powder, and flaxseeds (plus date and amla powder) until well combined, smooth but still thick. Pour into a bowl and top with frozen berries, chopped walnuts, and buckwheat groats.

Here is a video on how I make the smoothie bowl. In this video, I didn't add the cacao powder or the date. Please LIKE the video and SUBSCRIBE to my channel! 😃

How I Manage My Diabetes

Check out my latest YouTube video where I explain how I Manage my Type 2 diabetes without medication. Please LIKE & SUBSCRIBE! 

Need Support on Your Journey? Join Mrs. Plant Community!

Join our amazing community of others who are living the whole foods plant-based lifestyle!

https://www.facebook.com/groups/153078735235011

PLANT Interactive Online Meal Planner

I'm thinking about what to make hubby for lunches next week while I enter in my meals in the PLANT Meal Planner. STILL loving it! If you haven't checked it out yet, please do! 
http://bit.ly/plantplanner
You can choose from bunches of whole foods plant-based (easy-to-make) recipes or add your own! This online, interactive website will generate your shopping list (editable!!!) and make this whole process so much easier! It's a HUGE time saver!
Take a look: http://bit.ly/plantplanner

***Hannah gives a 30-day money back guarantee! But, I KNOW you will love it!

Curried Mango-Hemp Dressing

3 Medjool dates, soaked in 1/4 cup hot water, then pitted
1 ripe Ataulfo mango, peeled and seed removed
1 clove of garlic
1/2 t. crushed ginger
1 t curry powder (I like Trader Joe's best)
3 T hemp seeds
1/4 t salt
1 T lemon juice
2 T rice wine vinegar
3/4 cup cold water

Add all ingredients to the blender PLUS the 1/4 cup of water used to soak the dates. Blend until smooth. Chill before using.

Crispy Cheezy Roasted Cauliflower

I can't stand the texture of roasted cauliflower and broccoli. It's not tender. And, it's hard to get seasonings to stick! I thought of this idea to cook the cauliflower some first before applying the seasoning, then roast it. It came out DIVINE!

1 head of cauliflower, remove leaves ONLY and rinse the whole head
1/4 cup of nutritional yeast flakes
1 t. garlic powder
1 t. onion powder
1/2 t. paprika
salt to taste

Preheat oven to 450 degrees F. (425 degrees if your oven gets really hot!)
Place entire head of cauliflower, florets down, into your Instant Pot. Add 1 cup of water to the pot. Cook on high pressure for 2 minutes with quick release.
While cauliflower is cooking, put the nutritional yeast and spices into a large bowl.
When the cauliflower is done, simply cut off the florets easily (because they are softer now) and drop them into the seasonings. Stir the cauliflower around with a silicone spatula to coat all of the pieces with the seasoning.
Place the coated cauliflower on a baking sheet on parchment paper or a silpat mat.
Roast in the oven for about 20 minutes, or until tender. Keep your eye on them so they don't burn.

NOTE: If you do not have an electric pressure cooker, you can steam the cauliflower (cutting it into florets first) for just a few minutes.

Oil-Free Samosa Pancakes

2 1/2 pounds of medium-sized Yukon Gold potatoes, peeled and cut in half
1/2 t. cumin seed
1/2 red onion, chopped finely
2 cloves of garlic, crushed
1-2 green chilis (the tiny ones you get at the Indian store or Serrano peppers will work, too), de-seeded and chopped finely (Caution: USE GLOVES)!
2 T. freshly chopped cilantro
1/2 t. cumin powder
1/4-1/2 t Indian red chili powder (do not use Mexican chili powder, which is VERY different!)
1/2 t. turmeric powder
1/2 cup frozen peas
Salt to taste

Place peeled potato halves into the Instant Pot with 1/2 cup water. Cook on high pressure for 6 minutes with Natural Release.

While potatoes are cooking, warm a skillet to medium-high heat. Toss in the cumin seeds and stir for about 30 seconds until aroma is present. Add the onions, garlic, chilis, and cilantro with a little bit of water. Saute until tender (adding a little water if needed to keep them from sticking to the pan). Add in the cumin powder, red chili powder, and turmeric. Stir until everything is well combined and warmed through. Set aside.

Pre-heat oven to 450 degrees F or heat your indoor grill to 325 degrees. You can also pop these into your air fryer!

Drain the water completely from the potatoes, but leave them in the pressure cooker pot. Mash them roughly with a hand potato masher or hand blender. Don't blend them too smooth if you plan to make them into pancakes. If you want to make them into smoother mashed potatoes, blend them with a hand blender. Add in the veggie/spices mixture and stir until well combined. Add in the frozen peas and stir well to distribute them.

In Oven: Spoon mixture into blobs onto a parchment paper-lined baking pan. Flatten the mixture with a spatula or spoon. Bake in the oven for 20-30 minutes until golden brown and crispy on the outside. Flip them and bake for 10 more minutes. Serve warm.

In Indoor Grill: Spoon mixture into blobs onto the grill plate. Flatten the mixture with a spatula or spoon. Close the top and cook for 20-30 minutes until golden brown and crispy on the outside. Serve warm.

Smoky Pinto Beans

1 lb. of dry pinto beans, soaked overnight (or use quick-soak method below) and rinsed well
1 yellow onion, chopped
4 cloves of garlic, minced
1-2 T Liquid Smoke
salt to taste
Enough water to cover the beans by 1.5 to 2 inches

Add all ingredients into pressure cooker.
Cook on pressure for 45 minutes with NATURAL RELEASE.
Remove 1 cup of the beans and 1/4 cup of the cooking liquid. Blend until smooth in blender.
Strain all of the beans, onions, and garlic into a bowl. Add in the blended beans and stir well. Add more of the cooking liquid to desired consistency and add salt to taste. Discard the rest of the cooking liquid.

Quick-Soak Method:
Put the dry (rinsed) beans in the Instant Pot with 1-inch of water, set the Instant Pot to saute, and boil the beans for 10 minutes. Turn off the Instant Pot, and let the beans soak another 1/2 hour to an hour. Drain off the water. Then, follow the instructions on the recipe.