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Holly Yzquierdo

7 Quick and Easy Mexican Food Ideas

May 5, 2014 by Holly Yzquierdo 1 Comment

7 Quick and Easy Mexican Food Ideas

Today is Cinco de Mayo. For most of you that is just an excuse to eat Mexican food, you know that I don’t need an excuse to eat Mexican food. It’s pretty much on the menu daily at our casa. It takes a lot of thought to branch out into anything else for me.

Today I’m going to forgo the normal Meal Plan and share 7 Quick and Easy Mexican Food Ideas! This is for those of you who haven’t planned and have NO TIME! Go ahead and admit it, embrace it even.

Each of these ideas can be ready in less than 30 minutes, some much less. If you are exhausted, frustrated or feel like running away from home then these recipes are for you.

7 Quick and Easy Mexican Food Ideas

7 Quick and Easy Mexican Food Ideas

Let’s begin the countdown with the recipes taking the longest time to the recipes taking the least amount of time. Remember they are all quick, taking less than 30 minutes.  [Read more…] about 7 Quick and Easy Mexican Food Ideas

Filed Under: Holiday Cooking, Mexican Food Tagged With: Beans, Frugal, Healthy, Mexican Food, Planning, Plant Based Diet, Recipes, Vegan

Creamy Italian Salad Dressing (Oil-Free)

April 30, 2014 by Holly Yzquierdo 43 Comments

Creamy Italian Salad Dressing

Are you looking for a good Oil-Free Salad Dressing? Look no further! This quick and easy Creamy Italian Salad Dressing is made with mostly pantry staples.

Creamy Italian Salad Dressing

If you are like me you need a good salad dressing. I usually avoid the store-bought stuff because they can be loaded with oil, sugar, or loads unrecognizable ingredients.

Creamy Italian Salad Dressing ingredient. White beans, spices and lemon juice.

This oil-free salad dressing uses:

  • white beans
  • spices
  • lemon juice
  • water

My Sweet and Tangy Salad Dressing was such a big hit that I wanted to branch out. It was good but I wanted a creamy salad dressing.

Most creamy dressings contain oil and even the healthy dressings contain nuts, often cashews. If you have to limit nuts or avoid them all together, those dressings are not an option. This salad dressing uses white beans to provide the creamy base, that is perfect for people with nut allergies.

Creamy Italian Salad Dressing

If you are looking for a salad dressing that is frugal, dairy-free, nut-free, gluten-free, oil-free and easy to make with pantry staples, then you need to try this salad dressing.

Creamy Italian Salad Dressing (Oil-Free, Low-Fat)

Yield: 2 cups

Oil-Free Creamy Italian Salad Dressing

Creamy Italian Salad Dressing

The budget-friendly, dairy-free, nut-free, gluten-free, oil-free salad dressing is easy to make with pantry staples!

Enjoy it on salad, wraps and even served warm on pasta!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1½ cup cooked white beans, drain and rinse if using canned (I cooked great Northern beans)
  • ½ cup (to 1 cup) water
  • 2-3 Tbsp fresh squeezed lemon juice
  • ½ tsp garlic powder
  • 2 tsp dried parsley
  • 1½ tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp sea salt (optional)

Instructions

  1. Warm beans slightly then place in a blender or food processor (I used my Blendtec).
  2. Pour in ½ cup water.
  3. Squeeze juice from lemon into a small dish, remove any seeds then pour juice into dressing. Start with 2 tbsp of lemon juice and add one more tablespoon of juice if needed.
  4. Dump in the rest of the spices then blend/process well.
  5. Scrap sides of container and add more water if necessary.
  6. Dressing should come out creamy and smooth. More water and spices can be added to meet your preferences.

Notes

This recipe makes about 2 cups of salad dressing. Since it's low fat, you can eat as much as you want.

Did you make this recipe?

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

© Holly Yzquierdo
Category: Sauces, Dips, and Salad Dressings

This salad dressing can be enjoyed on salad, in wraps and even served warm on pasta (gluten-free pasta for us). Last night we served in on a garden salad to accompany our Minestrone Soup.

Since this salad dressing uses white beans I recommend you enjoy it within 5 days. Don’t worry you will come up with plenty of ways to use and this recipe makes approximately 2 cups. My 5-year-old ate more than his fair share on salad then asked for more to eat with a spoon.

Oil-Free Creamy Italian Salad Dressing

If you need a salad dressing with a longer shelf life try my Oil-Free Sweet and Tangy Salad Dressing. Or, if you want a salad dressing that’s bursting with flavor you need to try my Oil-Free Raspberry Vinaigrette Salad Dressing.

Filed Under: Recipes, Salads & Wraps, Sauces, Dips, and Salad Dressings Tagged With: Beans, Dairy Free, Frugal, gluten free, Healthy, oil free salad dressing, pantry staples, Plant Based Diet, Recipes, Unprocessed, Vegan

Spring Meal Plan

April 28, 2014 by Holly Yzquierdo 10 Comments

Spring Meal Plan that is vegan and Gluten-free

Have you created your Meal Plan for the week yet? If not, what is standing in your way? Is it too hard, too time consuming, or just too much trouble? I’ll admit I don’t always stick to our plan 100%. Sometimes I am missing an ingredient, or our plans will change. Some days I just don’t get the prep work done ahead of time. Still having a Meal Plan helps to focus my food prep and keeps me cooking instead of order takeout or eating cereal (again) for dinner.

As the weather heats up here in Arizona I know my days using the oven are numbered and I’ll be switching to the Crock Pot for more of our meals. Using the Crock Pot also helps me have dinner prepared at the right time. Often I get distracted and don’t start dinner until too late. If it’s in the Crock Pot I’m ready.

On the plus side my garden is producing and I think I’ll be harvesting my first ripe tomatoes this week. I see some jalapenos growing out of the little blossoms, and I have more basil than I know what to do with.

Spring Meal Plan that is vegan and Gluten-free

Spring Meal Plan

Breakfast

Every morning I get us super early and make a homemade breakfast for my family. Just kidding, we’ve been relying on cereal quite a bit lately. Some days we have oatmeal or other oat-free hot cereal like Bob’s Red Mill Mighty Tasty Gluten-Free Hot Cereal. I prefer dinner leftovers for breakfast but most mornings are made up of the following:

  • Cereal with fresh blueberries and mangos
  • Toast with SunButter Natural Sunflower Seed Spread and Apples or bananas
  • Breakfast Rice with Cinnamon, Apples and Raisins
  • Baked Sweet Potatoes with Cinnamon
  • Baked Potatoes with a little sea salt (I’m the only weird on who eats this)

Lunch

I eat leftovers whenever they are available but my kids normally want sandwiches. We usually have a fruit or veggies as a side.

  • SunButter Sandwiches with jelly
  • Gluten-Free Pasta with marinara
  • Leftover Soup with Baked Potatoes
  • Veggie Wrap OR Veggie Sandwich on tasted bread

Dinner

I usually put more work into dinner that the other meals. We have several evening appointments this week so I’m hoping to make many of these meal ahead.

  • Minestrone Soup is soup perfect all year but I love the garden fresh veggies in the Spring
  • Broccoli and Rice Casserole (working on a new recipe)
  • Lentil Sloppy Joe’s with Dirty Mashed Potatoes or Baked Potatoes with chives
  • Enchilada Soup in the Crock Pot
  • Spaghetti Squash Stir Fry

If you need some ideas for Cinco de Mayo meals check out last weeks Mexican Food Meal Plan! It is full of Vegan and Gluten-Free ideas!

This post contains affiliate links. 

custom meal plan

Filed Under: Meal Plan Monday, Meal Plans 2014 Tagged With: Crock Pot, Healthy, Meal Plan Monday, Meal Plans, Plant Based Diet, Vegan

5 Simple Tricks to Get Your Kids to Eat their Veggies

April 24, 2014 by Holly Yzquierdo 6 Comments

5 simple tricks to get your kids to eat veggies

Have you found yourself in a power struggle at the dinner table? Has your cute little prince or princess turned into a pit bull with a will of steel who REFUSES to even try those veggies you lovingly prepared? We have all been there, maybe you still are. Do you want to know a secret? I still find myself there from time to time but I also have victories.

5 simple tricks to get your kids to eat veggies

Do you want to know what those victories sound like?

Can I have some leaves (spinach)? I looooove leaves?

We have carrots, yea!!!

More trees (broccoli) please! These trees are so cute! [Read more…] about 5 Simple Tricks to Get Your Kids to Eat their Veggies

Filed Under: Life with Kids, Tips for Plant-Based Living Tagged With: Plant Based Diet, Vegan

Earth Day

April 22, 2014 by Holly Yzquierdo 2 Comments

earth day

Today is Earth Day! My Facebook feed has been full of people and pages trying to spread the Earth Day message. Today I thought I share a few things we do all the time to do our part and make the world a better place.

earth day

Plant a Garden

I have a small garden that I love. Getting it set up was quite a bit of work but after that it was very easy. I just water it occasionally, shade it in the summer ( I live in Arizona, this is necessary), and enjoy its bounty. My garden doesn’t produce year round but that is mostly because I don’t have a lot of experience gardening and I tend to neglect it by the middle of summer when it’s 115° outside. I stick to a spring garden but I want to keep it up this fall too.

Cloth Napkins

Years ago when we only had 3 kids we would go through a roll of paper towels at least once per week. We would use them for napkins at each meal, for spills and general cleaning. I decided to give cloth napkins a try and bought a pack of 12. They worked great! We were already doing a load of laundry everyday so they didn’t require much extra effort. I know have about four sets and buy them when they are on sale. We still use paper towels but not as often, a roll lasts about a month now.

Cleaning Rags

I mentioned above that we used to use paper towels for cleaning and we still do occasionally but mostly we use old rags. I keep them in a drawer next to the “cloth napkin” drawer in the kitchen. We have lots of spills but these do the trick. Most are old wash cloths made from terry cloth and some are crocheted. They save us a ton of money.

Recycle

Our city prioritizes recycling. We have a special bin for recyclables that is picked up every week. I don’t know if I’d recycle as much if it were more difficult. You can also recycle by reusing or gifting things. Hand-me-downs aren’t just for kids. Some friends of mine have organized Swap events were we would bring clothes, shoes, and accessories that were gently worn and trade.

There are also groups that facilitate selling household items that are still useful but of no use to you. Even if you old couch as seen better days and young couple or college student may love to give it a good home, and keep it out of a landfill. My first few apartments almost completely furnished by hand-me-downs.

Reusable Water Bottles

Everyone in our family carries Reuseable Water Bottles. This keeps us from buying plastic disposable bottles all the time. You can find them everywhere. I prefer bottles with a loop handle so I can hang it on my pinky when my hand are full and a flip top straw but find one that works for you.

Energy Saver Curtains

I had never thought of spending money on curtains until I moved to Arizona. Our living room would get so hot with the sun shining though our large sliding glass door every day. I discovered Energy Saver Curtains, sometimes called Blackout Window Curtain, that blocked the sun light and left our whole downstairs much cooler. We don’t need the air conditioning set quite so high, that saves energy and money.

Our Food

Our choice to eat a plant-based diet helps the earth by decreasing our dependence on the meat and dairy industry. You can read some mind-blowing facts about what the meat industry is doing to the environment. I also try to avoid products that lead to deforestation like palm oil.

There are many other ways to help the environment, some I’ve been too scared to try like the DivaCup. Other things like composting just didn’t work for us.

I’d love to hear your tips for making the world around you a better place.

This post contains affiliate links.

Filed Under: Frugal Tagged With: Earth Day, Frugal

Plant-Based Mexican Food Meal Plan

April 21, 2014 by Holly Yzquierdo 3 Comments

Mexican Food Meal Plan

You may think it is silly of me to have a Mexican Food Meal Plan. You would be right since we eat Mexican food most of the time. It’s just who we are. Our fresh fool supply is also extremely low since we haven’t been to the store in a while but I still have beans and grains along with a few tomatoes and jalapenos so all is well.

By the way, I hope you all had a great Easter! My husband and teen son were both out of town so our weekend wasn’t typical. We are all trying to get back into the swing of things.

Mexican Food Meal Plan

Breakfast

Some of these items don’t quite fit with out Mexican food theme but that is ok. I usually prefer a quick breakfast but I don’t mind combining a few things that are already cooked.

  • Breakfast Tacos
  • Bean and Potato Burritos
  • Oatmeal with Cinnamon Apples
  • Cereal

Lunch

You’ll notice most of these recipes use black beans. I cook a large batch to use in multiple recipes to save time.

  • Tostadas with Unfried Black Beans
  • Nachos with Green Chili White Bean Dip and Pico de Gallo
  • Black Bean Quesadillas
  • Black Bean Salsa Salad featured in my Custom Meal Plans
  • Taco Potatoes

Dinner

If I have enough leftovers I may not make all of these dishes. I’ll definitely make the first two because they make great leftovers and I can use them in other meals.

  • Easy Mexican Rice and Bean Casserole
  • Quinoa-Lentil Tacos
  • Portobello or Veggie Fajitas with Cilantro Lime Rice
  • Enchilada Soup
  • White Enchiladas

I may even try to work in my Taco Muffins!

Does a Mexican Food Meal Plan look like something you can get behind or do you have a different set of favorites? If you’ve tried some of these recipes I’d love to hear which are your favorites!

custom meal plan

Filed Under: Meal Plan Monday, Meal Plans 2014 Tagged With: Black Beans, Meal Plan Monday, Meal Plans, Mexican Food, Plant Based Diet, Unprocessed, Vegan

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