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My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

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Holly Yzquierdo

Guest Post at Beauty Through Imperfection

June 24, 2014 by Holly Yzquierdo 1 Comment

4 Easy Ways to Help a Food Allergy Momma

4 Easy Ways to Help a Food Allergy MommaI recently shared an open letter about our recently flight with my peanut allergic son. Food allergies are huge part of our life. If you or someone you love has food allergies you know how it touches every part of your life.

Today I’m honored to be a guest at Beauty Through Imperfection and share a little more about life as a food allergy momma. I would be thrilled if you would click over and read it. I’m also sharing tips that will help YOU help food allergy momma’s in your neighborhood.

If you are a food allergy momma feel free to leave your top tips in the comments.

Filed Under: Uncategorized Tagged With: food allergies

Meal Plan Monday: Summer Meal Routine

June 23, 2014 by Holly Yzquierdo Leave a Comment

Meal Plan Monday! Vegan and gluten-free Meal plans!

Does your cooking style change in the summer? I like simple all year-long but in the summer I DO NOT want to spend time in the kitchen and I pretty much refuse to turn on the oven. I’ll occasionally make an exception, but rarely.

I also take advantage of batch cooking. For example I’ll cook a large pot of quinoa without any seasoning to be used for Breakfast, Lunch and Dinner. I double batch of Mexican Rice will find its way into burritos, salads and as a side dish. The Crock Pot comes in handy for beans to be used in most meals.

Meal Plan Monday! Vegan and gluten-free Meal plans!

Plant-Based Meal Plan

Breakfast

I’ve been embracing chia seeds at breakfast but most days are cold cereal. I’ll often sprinkle chia on whatever we are eating.

  • Chia porridge with maple syrup and fruit.
  • Toast with WOW Butter and apple slices.
  • Cereal and rice milk
  • Breakfast Rice with raisins and diced apples
  • Breakfast Quinoa with blueberries and chia seeds

Lunch

Batch cooking saves lunch time every day. Most of the time I don’t even reheat the food because my kids like leftovers cold.

  • Baked Potatoes with raw veggies
  • Green Chili White Bean dip with Salsa and Baked Potato
  • Mexican Rice and Unfried Black Bean Burrito
  • Pasta Salad
  • Sandwiches with lots of fruit

Dinner

I’m all about ease and keeping the house cool these days. Most of these dishes are quickly mixed together for a meal. I cook large batches of foods, like Mexican Rice, to use in multiple dishes throughout the week.

  • Taco Salad
  • Quinoa Salad
  • Veggie or Portobello Fajitas with Mexican Rice and Unfried Black Beans
  • Pizza Pasta with a garden salad and Sweet & Tangy Salad Dressing
  • CHICKpea Salad sandwiches or wraps

My kids are eating lots of fruit and some veggies for snacks. The top picks this week are apples, blueberries, grapes, nectarines, apricots, cherries, plums, bell peppers, cucumbers and carrots.

My kids are allowed to eat fruit almost any time. If they still have a meal on the table they may have to eat it first but raw fruit and veggies between meals is the norm. We don’t often have chips, crackers, or other processed foods available.

What do meals look like in your house during the summer?

Filed Under: Meal Plan Monday, Meal Plans 2014 Tagged With: Frugal, gluten free, Healthy, Meal Plan Monday, Meal Plans, Menu Plan, Plant Based Diet, Vegan

1 Spot Left for an Upcoming Class

June 20, 2014 by Holly Yzquierdo Leave a Comment

I have some news! I have 1 spot left for my upcoming classes. Update: The class is currently full. Email me to get on the waiting list in the event of cancellations. 

classes

On June 28th I’ll be teaching 3 classes. Each class is 50 minutes each with plenty of opportunities to enjoy delicious foods and learn how to streamline your kitchen experience. Coffee and snacks will be provided at the beginning of classes with tasting opportunities throughout the class.

Classes Offered

9:00 am Batch Cooking
10:00 am Meal Planning
11:00 am Salad Dressings, Dips and Sauces

The classes are designed so you can attend a single class or all three. Trust me, you won’t want to miss a class.

Here’s the deal! I want to keep the classes small so everyone can have a chance to interact and ask questions. You must sign up ahead of time and there is only 1 spot left.

What You’ll Learn

You will leave with an understanding of how to save time each week by Batch Cooking. People who batch cook typically spend a few hours one day a week preparing food that will be enjoyed all week.

In the Meal Planning Class you’ll learn to build a Meal Plan that meets your family’s needs and save money. If you choose, Batch Cooking can be used in conjunction with Meal Planning. You will create a Meal Plan during the class.

The Salad Dressing, Dip and Sauces Class will teach you to make delicious recipes to compliment any meal. Every thing in this class will be wheat, dairy, nut and oil-free. If you have other dietary restrictions please let me know. We will create a few new recipes and a few favorites.

salad dressings and dips

Cost and Sign Ups

Classes are $10 each or all three for $25! This is a special price and will never be this low again.

If you’d like to sign up you must send me an email at myplantbasedfamily@gmail.com. I’ll request payment via paypal and you will have 24 hours to pay. If payment is not received I’ll go to the next person that emails me. Preference will be given to the first person attending all 3 classes. Payment is non-refundable.

Please note that these classes take place in Mesa, AZ. The exact location will be sent to you after payment is received.

If there is an overwhelming interest in the class another date may be set.


Don’t miss your chance to attend these classes!

 

Filed Under: Uncategorized

Mexican Rice

June 18, 2014 by Holly Yzquierdo 22 Comments

Mexican Rice

This Mexican Rice recipe has been a family favorite for years! In fact, it is one of the first recipes I posted here and one of the first recipes my husband taught me to make when we got together.

Mexican Rice

I’ve seen this recipe discussed in online communities and while everyone said it was delicious some insisted it should be called Spanish Rice instead of Mexican Rice. If you have time to kill, feel free to google the difference, everyone has an opinion and everyone insists they are right.

This recipe was adapted from the recipe my husband grew up eating. When I started making it I removed the oil and started measuring the ingredients. At the time we lived in the South where Tex-Mex reigns. You can add optional veggies like onion, peas and carrots. I usually leave them out due to forgetfulness and ease.

I love adding cilantro though! Some people hate cilantro and that’s OK, it doesn’t need it.

When we started eating plant-based, I started making this with brown rice. It takes about 40 minutes to cook brown rice. Lately I’ve been making it with white rice because it cooks in only 20 minutes!

Mexican Rice

This recipe can be made with basic pantry staples and can serve 4 generously as a side dish. I’ll warn you though, if there is a little left it is really hard to save the leftovers without eating it straight from the skillet.

I love using it to meal prep because it reheats so well! I eat it plain with beans, in Taco Salads, Burritos and just about anything else you can think of.

Mexican Rice

Plant-Based Mexican Rice

Ingredients

  • 2 1/2 cups of water
  • 1 cup of short grain brown rice (or use long grain white rice for a quicker recipe)
  • 8 oz tomato sauce (you can make do with 6 oz if you need the extra 2 for Lentil Tacos)
  • 1 tsp salt (optional)
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • handful of chopped cilantro, optional

Do

  1. Dump all of the ingredients except cilantro (is you are using it) into a skillet and turn on medium heat.
  2. Cover skillet with a lid and set timer for 45 minutes. OR, if using long grain white rice, cook for 20 minutes.
  3. When timer beeps give the rice a good stir. If liquid remains remove lid and let the rice cook a few more minutes to allow liquid to evaporate.

If using cilantro toss it on top and cover with the lid for a few moments.

Serve

This Mexican Rice is the perfect side dish to tacos, but can also be used in a Bean and Grain Bowl, burritos, or Taco Salad.

If you are looking for more delicious Mexican inspired recipes take a look at my Mexican Food Page or my Pinterest Board for Plant-Based Mexican Food.

Yield: 4 Servings

Mexican Rice

Mexican Rice

Mexican rice or Spanish rice? You decide!

Prep Time 5 minutes
Cook Time 45 minutes
Additional Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 1/2 cups of water
  • 1 cup of short grain brown rice (or use long grain white rice for a quicker recipe)
  • 8 oz tomato sauce (you can make do with 6 oz if you need the extra 2 for Lentil Tacos)
  • 1 tsp salt (optional)
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • handful of chopped cilantro, optional

Instructions

  1. Dump all of the ingredients except cilantro (is you are using it) into a skillet and turn on medium heat.
  2. Cover skillet with a lid and set timer for 45 minutes. OR, if using long grain white rice, cook for 20 minutes.
  3. When timer beeps give the rice a good stir. If liquid remains remove lid and let the rice cook a few more minutes to allow liquid to evaporate.
  4. If using cilantro toss it on top and cover with the lid for a few moments.

Notes

Serve as a side dish, in burritos or on taco salad

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Filed Under: Daniel Fast Recipes, Mexican Food, Recipes, Side Dishes Tagged With: gluten free, Mexican Food, Plant Based Diet, Recipes, Vegan

Get out of the rut with a Plant-Based Allergy Friendly Meal Plan

June 16, 2014 by Holly Yzquierdo Leave a Comment

Meal Plan for a plant-based diet! It's also gluten-free and nut-free! Perfect for anyone trying to eat healthy this summer!

If you’ve been in a cooking run summer is the perfect time to break out of it. I hope you’ve noticed the new summer fruit and veggies that are available this time of year. We just bought our first bag of plums, last week it was apricots. Instead of reaching for an unhealthy snack choose seasonal fruit. Make sure you buy extra and keep some in the freezer for smoothies.

If you struggle to get more fruit in your diet try a piece of fruit with every meal and reach for fruit in place of dessert.

For those of you who struggle to include enough veggies throughout the day try adding salads to your meals. Make sure to include your favorite seasonal veggies. Follow me on Pinterest and Instagram for more ideas. If you really aren’t a salad person and can’t be persuaded try raw veggies and a good veggie dip.

Meal Plan for a plant-based diet! It's also gluten-free and nut-free! Perfect for anyone trying to eat healthy this summer!

Plant-Based Allergy Friendly Meal Plan

Breakfast

  • Chia Seed Breakfast Bowl
  • Smoothies
  • Apples with WOWBUTTER
  • Cereal
  • Baked Potatoes

Lunch

  • Dinner Leftovers
  • Veggie Sandwiches
  • Taco Salad
  • Soup and Salad or Baked Potatoes

Dinner

  • Tostadas with Mexican Rice
  • Crock Pot Lasagna with salad and Sweet & Tangy Salad Dressing
  • Pizza Pasta
  • Cilantro Lime Quinoa and Black Beans This recipe won me a trip!
  • Breakfast for dinner with Gluten-Free Pancakes and Breakfast Tacos

I’ve got a few more ideas too like a Strawberry Rhubarb Cobbler or maybe Chocolate Pudding Pops.

What are your favorite summer fruit and veggies?

I also want to thank each of your for the incredible support concerning my Open Letter. I’m still trying to respond to all of the messages, comments, and social media shares.The message of the Open Letter has touched so many of you personally. Thank you all for helping to spread awareness and save lives!

This post contains affiliate links.

Filed Under: Meal Plan Monday, Meal Plans 2014 Tagged With: Allergy-Friendlu, gluten free, Healthy, Meal Plan Monday, Meal Plans, Menu Plan, Plant Based Diet, Vegan

An Open Letter: To the Couple eating nuts on our flight

June 12, 2014 by Holly Yzquierdo 40 Comments

open letter to the couple eating peanuts

This post was written about our recent trip and flight but the feelings behind it play out every day for families with food allergies. I’ll admit that it’s tone is much more serious and maybe even desperate. It was written from a mother’s heart. I was sitting across the aisle from the rest of my family and this letter details what I observed.  open letter to the couple eating peanuts

To the couple eating nuts sitting behind my son on the airplane,

You don’t know me. I’m the hyper-vigilant momma on board your flight who is more than slightly nervous you may kill her child. I saw you hide your ginormo bag of nuts when the flight attendant came over the speaker and announced that “a person with a peanut allergy” was on board. That person is my son. He is sitting directly in front of you.

I also saw you hide the bag of nuts every time I looked back at you and AGAIN when the flight attendant asked you to put them away.

You know it’s wrong or you wouldn’t hide it. Trust me, I have little kids, they don’t hide what they are doing unless they are breaking the rules.

Did you hear that? It was my heart pounding, not because of the “flight” but because of your snack. What if my son has a reaction, or worse?

A food allergy momma doesn’t just see a bag of nuts, granola or candy bar. We see a loaded weapon.

I know that may sound a little dramatic to you. Every 3 minutes someone experiences an allergic reaction that sends them to the ER. What do you think happens if you can’t get to the hospital?

The airline (Thank you Southwest) was nice enough to offer nut-free snacks. From where I’m sitting I could see you have several other bags as well. As a Food Allergy Momma I had a whole backpack full of snacks I would have happily given you for the added peace of mind of keeping my son safe.

I may be a little extra cautious. The night before the flight  my son’s face was covered in hives, his face was swollen and red from an unknown allergen. He has never had that reaction. I wondered if his immune system is overburdened already.

My husband thinks I’m crazy for never deleting pictures or videos of my kids. This is why. One person, not following the rules, could cause me to lose my baby. I’ll admit, I didn’t give food allergies that much consideration before I found out my kid was allergic. However I was always accommodating. I would ask questions and go out of my way to keep people safe, I call it being considerate or human.

In case you are wondering, it’s not the sight of peanuts that will hurt people with food allergies (hiding them doesn’t make a difference). For some people just being in the same room as a peanut will cause their throat to swell shut. Other people have to eat them to have a reaction. We don’t yet know the severity of my son’s allergy. He seems ok when in the same room as peanuts. The last time he ate something with peanuts his face and neck turned red, he started crying, and scratching his neck. He was 1-year-old and we’ve been diligent to keep him away from nuts.

One in 13 children have food allergies. There is no cure. I don’t want my son to be a statistic. More than 200 deaths occur each year due to food allergies. We carry two Epi Pen’s everywhere we go. Epi Pen’s are life saving during an allergic reaction (anaphylaxis). If you watch the news you know that some people don’t survive even when they use multiple Epi Pens.

My son and the 6 million other children affected with food allergies are delightful, precious, beautiful, talented and brilliant. They deserve to grow up without fear of getting sick or dying. Even though my son is only 3 years old he is very careful about what he eats. I hate to say it but he has had bouts of anxiety about food. Sadly, that anxiety keeps him safe.

We are not so different, you appear to be health conscious and natural minded people. I’m only guessing that because of your snack choices like nuts, seaweed and dry roasted veggies. We may even shop at the same stores or read the same blogs.

Truthfully I don’t think you were being malicious. I think that you just didn’t realize how dangerous your actions could have been. My hope is that now you do. Next time please realize that my son’s life is more important than your snack.

Sincerely,

Holly, a food allergy momma

Filed Under: Allergies, Life with Kids Tagged With: allergies, flight, food allergies, nuts, open letter, peanuts

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