4 Ways to use your Blender this Fall

Do you have a huge blender sitting on your counter? We do. We love our Blendtec but now that the weather is cooling off we don’t make smoothies quite as often. Since our Blendtec takes up such important counter-top real estate I make sure to use it all year long.

4 ways to use your blender

Here are a 4 ways to use your blender all year long, even when smoothies are off the menu.

1. Savory Soups

I love soups in the fall. While chunky, hearty soups definitely have their place I love smooth creamy soups as well. You don’t have to follow a recipe although my Slow Cooker Potato Soup and Tomato Soup are both good choices. Any soup, especially those that are bean or veggie based will blend nicely. Try adapting your favorite soup recipes.

2. Dips

I’m a sucker for dips. We used to have a “snack nite” on the weekends. The whole family loved it. Salsa, Jalapeno Hummus, and most recently my Spinach Artichoke Dip are pretty much guilt-free.

Get creative and mix your favorite flavors together. I love to start with white beans as a base like in my Green Chili White Bean Dip.  You can adapt it by adding roasted peppers, sun-dried tomatoes or fresh herbs and spices. Slowly add liquid until it reaches your preferred consistency.

3. Salad Dressings

Similar to dips, salad dressing are easy to make in a blender. They need a lot more liquid but don’t add too much too fast. I make Creamy Italian Salad Dressing and Sweet and Tangy Salad Dressing most often but I love making salad dressings with fruit too. Blueberry Vinaigrette and Cranberry Salad Dressing are both oil-free.

4. Make Your Own Oat Flour or Instant Oats

I buy Gluten Free Whole Grain Rolled Oats in bulk from Amazon and use them for more than oatmeal. Toss some oats in your blender and pulse for a few seconds at a time to make Instant Oatmeal. It will cook quicker since it’s broken down into smaller pieces. You can continue to blend it into a fine flour to use in gluten-free baked goods.

Do you used your blender for more than smoothies? How do you use your blender? 

If you don’t have a good blender I highly recommend Blendtec. They have Certified Refurbished Blenders with a 7 year warranty and free shipping.

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When the “Vegan” Husband is Tempted

As a blogger, I share snippets of my life as I write. Today I think you will have a clearer view of who we are. I’m so pleased to have my husband Jim writing on the blog today. Jim does a lot of things behind the scene’s at My Plant-Based Family from eating recipe experiments that didn’t quite work, to editing, and now writing.

When your Vegan Husband is Tempted

Please welcome Jim!

You’re driving home from work, the whole way home you are tempted by fast food places advertising horribly unhealthy yet appealing items such as burgers, fries, tacos, burritos, pizza…  you name it, I know better…  but I’m still tempted.  So what do you do?  I’m reminded of a line from a movie “you’re cheating on your wife with fast food”, or something like that.

Intro

Hi, I’d like to introduce myself, I’m Jim.  You obviously already know my wonderful wife and you know many of My Plant-Based Family’s stories but as my beloved has mentioned, I’ll be contributing much more to the BLOG going forward.

Wanting to honor God and honor my wife

OK, so here’s what I do, I’m reminded that my body is the temple of the Holy Spirit.  I want to honor God by stewarding my body and my health by taking care of what he has given me.  I also want to honor my wife and do what I can to plan for a healthy life going forward, sometimes I eat in a very healthy manner, like the following:

jimslunch

Daily Meals (what I should be eating)

Vega One shake for breakfast
A 5 Cup serving of an assortment of colorful vegetables and fruit for lunch
Some awesome meal that my wife has created for dinner
For snacks, I’ll eat apples or carrots or something similar

If you choose a low nutrient meal once in a while, that’s OK, just don’t let it get out of hand

I can eat this way for weeks, but let’s just say that I give into temptation on a Friday night… unfortunately, I don’t usually have a single bad meal, it’s usually a series of bad meals, but then on Monday I’m back on the straight and narrow.  So I guess what I’m saying is that it’s OK every once in a while to choose a nutrient poor meal but make sure that you help yourself by putting in safeguards that will help you bounce back from the nutrient poor meal.  You could prepare your next meal ahead of time or you could also plan a fast right after the nutrient poor meal, either of these could help curb your temptation for nutrient poor food.

What about you? Are you ever tempted? How do you handle it?

A quick note: Jim is not vegan but mostly sticks to a plant-based diet and eat’s vegan most of the time. You can read Jim’s weight loss story here

Guilt-Free Spinach Artichoke Dip

The tell me it’s football season. I don’t watch football so for me it translates into “Football Food Season.” If you get together with friends to watch the game you know most of the food is like fatty death on a platter. Yes, I just said that. Hot wings, Deep-Fried ______ (fill in the blank), Chips & Dips that are full of fat and dairy, and lets not forget all of that Cheese.

Now let me introduce you to my Guilt-Free Spinach Artichoke Dip. That sound is the Hallelujah Chorus.

Guilt Free Vegan Spinach Artichoke Dip

I’ve been sitting on this recipe all summer just waiting to let it debut. It was actually featured in one of the classes I taught this summer. You don’t have to save it for football. It’s perfectly suited for movie nights, pre-dinner (or post-dinner) snacks, on a sandwich or wrap, or to make when you are all by yourself and don’t want to share.

Guilt Free Vegan Spinach Artichoke Dip

Spinach Artichoke Dip (Vegan and Nut Free)

Ingredients

  • 1 ½ cup warm white beans (I use Great Northern)
  • ½ cup water (more or less)
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • 2 Tbsp nutritional yeast
  • ½ cup artichoke hearts (I use jarred, without oil)
  • 1 tsp lemon juice
  • 1 cup raw spinach

Do

  1. Puree beans, water and spices in a food processor or high-powered blender, I use my Blendtec.
  2. Add artichoke hearts and lemon juice and pulse slightly until it reaches desired texture.
  3. Pour dip into heat safe container (I use an oven safe casserole dish). Rip spinach into smaller pieces and mix into dip.
  4. Bake for 20 minutes or until warm.

Serve

This dip is great with crackers or chips but also really good on bread or in a wrap. This is oil-free and diary-free but tastes sinfully good.

You can also keep it warm in a Little Triple Dipper (but add a little more liquid), along with Faux Cheese Sauce and other Chili.

For more football food ideas visit my Party Food Pinterest Board! It’s full of delicious dips and finger foods.

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September’s Plant-Based Meal Plans

Have you been waiting on these? I’m sorry to make you wait but I had to get them perfect, well as perfect as possible.

The new Plant-Based Meal Plans are here. If you’ve wanted to purchase a Custom Meal Plan but didn’t want to spend the money then these Meal Plans are for you.

plant based meal plans

There are 2 plans to choose from and both are oil-free and allergy-friendly.

Learn more on my Plant-Based Meal Plan Page.

Here is a peek at what you get.

Plant Based Meal Plans

Order Plan 1 Add to Cart

Order Plan 2 Add to Cart

Or buy both and save!

September’s Plant-Based Meal Plans are allergy-friendly, contain no oil and just like the other recipes you find here they are easy and delicious.  Read more HERE.

If you are a blogger check out my Affiliates Page for affiliate opportunities.

Meal Plan Monday: Simple Plant-Based Meals

This week my focus is on keeping meals simple. We’ve got our normal stuff this week like school, sports and homework but I also have a kid home sick, my new meal plans will debut and I’m going out of town to the Food Allergy Bloggers Conference!

Simple Plant-Based Meals

In order to keep things flowing as smoothly as possible I’ll focus on SIMPLE plant-based meals. I know, most of my recipes are already simple but these are going to be even easier, requiring no prep work and minimal effort.

Breakfast

This week we are eating cereal and oatmeal, well oatmeal may be a little optimistic.

Lunch

My kids will eat sandwiches this week with fruit and Gluten-Free Pretzels. I’ll have leftovers and if I need to make something it will probably be veggie soup. I don’t know about you buy soup is my favorite way to eat veggies.

Dinner

These are my goal meals. There is a good chance my kids will live on sandwiches and cereal. Is that wrong to admit? I have no idea what they will eat when I’m out of town, my hubby’s got it under control, I’m sure it will include lots of broccoli.

Gluten-Free Pasta with Marinara Sauce and a side salad.

Crock Pot Brown Rice and Broccoli Casserole (because it’s my hubby’s favorite).

Baked Potatoes and Steamed Veggies

Taco Soup I’ll use canned beans and veggies in this. I haven’t decided if I’ll use the Crock Pot or stove yet.

Each of these should make enough for dinners and leftover lunches.

I also held my Gluten-Free Lunch Box Class this weekend. It was a lot of fun and I’m looking forward to offering an online version in the future.

What does your week look like? Any big plans? What are you doing this week to keep it simple?

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