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My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

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Holly Yzquierdo

Finding Value: How You See Your Self

September 10, 2013 by Holly Yzquierdo 18 Comments

Who Are You

I recently attended a retreat where I only knew 1 person. As I sat speaking with a stranger who was also attending she asked, “who are you,” I sat there a moment too long then said, “what do you mean.” If this seems weird to you just know it also did to me. I felt like she was asking a much bigger question, like she was trying to figure out the nuts and bolts of who I was.

Who I Am

I’m Holly. I’m passionate! Passionate about my savior Jesus, my husband, my kids, my friends and family. I’m passionate about blogging, making healthy food do-able for families, regardless of the skill, budget, or the willingness of the whole family. I’m passionate about food allergies and the role they play in the health of so many children and their families.

I am not a great house keeper but hospitality is important to me. I love having company and usually go overboard for my guests. I’m also no fashionista and prefer to dress comfortably in jeans, t-shirt, and sneakers for any occasion. I don’t put a lot of value in a super clean house or wearing the perfect outfit.

That’s me.

Finding Value

You may have read my story of beginning a plant-based diet and losing weight. Shedding 20 pounds can do a lot for a person. I felt pretty close to indestructible. None of my old clothes fit and people couldn’t help but comment. I was flying pretty high and expected to stay that size forever.

Destroying the Idols

Sometime after the beginning of this year I realized I was feeling fatigued ALL THE TIME. I really didn’t want to do anything. I was still eating plant-based but it wasn’t all homemade. We practically lived on fast food bean burritos during part of that time.

Here I was “Miss Plant-Based Blog Girl” and I didn’t want to cook. Big Sigh. I also began putting on weight. It was slow at first but there was a 2 month period in the spring where I gained about 15 pounds. That is not normal, even if I was eating garbage I shouldn’t have gained that much weight. (Also we were figuring out my youngest sons allergies at this time…exhausting all on its own).

I had my yearly well woman exam and nothing seemed to alert my doctor. I have a history of thyroid issues but upon exam it didn’t raise any alarms. I called my Naturopath and made an appointment. She understands and supports our diet, she listened to my concerns and agreed that something was wrong. She palpated my thyroid and taught me how to do it. She said one side was very enlarged and ordered blood work.

Once the results came in we discovered that my TSH (thyroid stimulating hormone) was high, meaning I had an underactive thyroid (hypothyroidism). Well that explains a lot.

I opted out of prescription drugs, at least for now, and I’m trying to fix my thyroid naturally. I’ll retest in another month (it’s been 2 months since we got this figured out) then weigh my options. Once I started taking the supplement my energy level went up, I’m not as achy, and I’ve noticed other symptoms improved as well. I haven’t lost any weight though.

Be Still

See I had begun to find value in my size and when I weighed significantly more I felt like less. I still loved Jesus, my husband, kids, family and friends. I was still blogging, entertaining and being me.

I felt God whisper, “I’m teaching you something” and I tried to listen.

When I was thinner I put a lot of pride in the size 4 I was wearing. I seriously want to tell people, these are a 4, I’m wearing a 4!!! Silly I know. That size 4 had become an idol to me. I valued it and wanted all to know. I didn’t set out to do it but I placed (part of) my value in being in a smaller size.

Being back to my pre-plant-based size part of me felt like a fraud. I found my self wanting to tell everyone, I have a thyroid problem, this isn’t me. Seriously, I did tell people.

Finally I began telling myself My Size Does Not Determine My Value.

I find value in my role as a wife and a mom and in my ability to blog and create recipes and truly in many other things. Ultimately as a Christ follower I find my identity and value in Christ. When I take my eyes off of Him and put them on me I just can’t measure up.

your size does not determine value

It’s important to know the truth so you don’t listen to lies.

I am fearfully and wonderfully made. Psalm 139:14

In Him I am complete. Colossians 2:10

I’m Christ’s friend. John 15:15

I have confidence that He hears me. 1 John 5:15

I am chosen. 1 Peter 2:9

I can do all things through Christ. Philippians 4:13

God is for me Romans. 8:31

Nothing can separate me from Christ’s love. Romans 8:35

I have been crucified with Christ and I no longer live, but Christ lives in me. The life I now live in the body, I live by faith in the Son of God, who loved me and gave himself for me. Gal 2:20

 A Long Journey

This has been a long journey and it’s not over. I’m still working toward health. I’m being more careful with my diet, shopping for bigger clothes and clinging to my Savior. I hope I can report back in a few months and give a huge success story. A part of me feel like the bigger success has already been won. Reaffirming my identity in Christ takes the pressure off.

You Still With Me

If you ready all of this then God Bless YOU! Thanks for walking with me. Feel free to leave encouragement or your own story in the comments. I didn’t mention the product I’m taking for my thyroid for a reason. I don’t want to lead anyone to self diagnose. If you leave a comment please leave out specific medicine/products that could cause problems if used improperly.  Thank you!

Filed Under: Uncategorized

Meal Plan Monday: Cooking for the Weather

September 9, 2013 by Holly Yzquierdo 2 Comments

Is it autumn in your town?

If so you may be dreaming of creamy soups and hot apple crisp. It’s not quite fall yet but it is below 100° for a few days and it’s rainy so I’m pretending. Yesterday I made soup and cookies.

So the beginning of the week I’ll keep living in denial of autumn bliss but by the end of the week I’ll be back to reality.

Weather is actually the biggest factor in my meal plans. When it is hot we eat more salads and cook on the stove or grill and when it’s cool I use the oven more.

Nutty Apple Cinnamon oatmeal

Meal Plan

Breakfast

Breakfast is usually quick and easy, as the weather cool down warm oatmeal and breakfast rice will take center stage. Fruit is usually added to every breakfast, or at least a mid morning snack.

  • Blueberry Oatmeal using the last of this summers blueberries (don’t worry I keep them in the freezer too)
  • Breakfast Rice I’ll post this recipe eventually, it’s a long time family favorite
  • Baked Sweet Potatoes
  • Apple Cinnamon Oatmeal
  • Gluten-Free Apple Muffins or Gluten-Free Pumpkin Muffins

Lunch

I’ve been enjoying baked potatoes  a lot lately. They are so easy that I’ll add them to most lunch options. I like to add a side salad or raw veggies to lunch also.

  • Leftover Broccoli & Potato Soup
  • Taco Potatoes
  • Bean & Grain Bowl with diced baked potatoes added
  • Unfried Bean and Potato Burrito with lots of fresh salsa
  • Green Chili, Cilantro and Lime Soup

Snack

Usually fruit and veggies make up our daily snacks but if I get a chance to bake we may have muffins also.

  • Apples with sunbutter
  • Baby Oranges, a.k.a. Cuties
  • Carrots, cucumbers, bell peppers and hummus
  • Veggie Wraps (because sometimes I need MORE)
  • Cookies, yes I made sunbutter cookies.

Dinner

While dinner is usually the most “complicated” meal of the day at our house it’s usually pretty easy. I like to make extra for lunches. If I’m cooking one thing on the stove I might as well cook something else next to it to save time later.

  • Lasagna (Gluten-Free for us) with a side salad and Sweet & Tangy Oil Free salad dressing
  • Broccoli and Brown Rice Casserole (a request from my hubby)
  • Taco Soup
  • Fiesta Mac and Faux Cheese
  • Mexican Rice and Bean Casserole (I’m actually making this for a food demo on Thursday morning)
  • Healthy Cravings on Thursday Night Building a Better Sandwich (plus wraps and maybe quesadillas)

I’ll save time by cooking a lot of potatoes today to use throughout the week. The same thing goes for anything with beans and some of the dishes with grains. I washed and sliced veggies yesterday for grab and go snacks. I may even make a few dishes today since I’m in a cooking mood.

Is it autumn yet in your area? Are you ready for pumpkin recipes?

 

Filed Under: Meal Plan Monday, Uncategorized Tagged With: Meal Plan Monday, Plant Based Diet, Vegan

Vegan Cuts Beauty Box

September 6, 2013 by Holly Yzquierdo 3 Comments

Vegan Cuts

Soon after switching to a plant-based diet we realized a lot of our products we were using around our house weren’t very good for us. We started trying new products that were more natural, healthier and often more expensive. We were lucky and only tried 2 different types of toothpaste before finding one we like. I went through several rounds of sub par deodorants before finding North Coast Organics incredible line of deodorants. Two words: Lifetime Customer!

If you are like me you don’t like spending money on a full size product that I may not like. I’m pretty frugal so I wouldn’t throw something away, I’d use it anyway.

The Beauty Box

Vegan Cuts has come up with a solution to this problem! The Vegan Cuts Beauty Box!

Each month Vegan Cuts sends out an incredible box with full and sample size products. All products are cruelty-free! My last beauty box introduced me to Perennial Soaps, Fanciful Fox Tinted Lip Balm, Schmidt’s Deodorant, Lip Glosserie’s Body Crème, Relogy’s Acne Spot Treatment, ncLA nail wraps, and Sunology face and body sunscreens.

My favorites are Fanciful Fox Tinted Lip Balm! It smells great, goes on smooth and provides just a hint of color. I also like Relogy’s Acne Post Treatment. I have pretty clear skin but get occasional blemishes. I tried this on unsightly (but small) pimples and they were cleared up by the next day. Lip Glosserie’s Body Crème smells incredible and makes me feel like I’m in a swanky spa.

If you are always on the lookout for new, cruelty-free products consider getting a Vegan Cuts Beauty Box subscription. I am so happy with mine. It is just $19.95 a month and that includes free shipping to US addresses.

Vegan Cuts

The Snack Box

If beauty products aren’t your think you could also check out their Vegan Cuts Snack Box. Who can pass up on cookies, bars, chips and a host of other snacks. It is also $19.95 per month with free shipping to US addresses.

Vegan Cuts

The Marketplace

If you like a product you receive through Vegan Cuts or if you just like to shop knowing your whole purchase is cruelty-free visit the Vegan Cuts Marketplace. It is full of clothes, accessories, body care, cosmetics, and of course food. I can get lost in there.

Have you heard of Vegan Cuts? I was hesitant to subscribe but I’m so glad I did! I admit, waiting for my box is like waiting for Christmas morning but I’ve discovered products that I must have!

Are you a Beauty Box or a Snack Box kind of person?

(This post contains affiliate links. If you purchase something using these links I’ll get a small cut but all opinions are mine and not influenced by Vegan Cuts.)

Filed Under: Uncategorized Tagged With: Beauty Box, Beauty Products, Vegan, Vegan Cuts

One-Pot Pizza Pasta (Gluten-free and Vegan)

September 3, 2013 by Holly Yzquierdo 16 Comments

Easy and delicious gluten-free and plant-based Pizza Pasta!

This gluten-free and plant-based Pizza Pasta is just what you need for a quick and easy dinner!

Who loves pizza? Let’s see a show of hands!

We love pizza too but if you are trying to eat gluten-free it’s a little tough. Gluten-Free Pizzas are expensive and usually tiny. It is difficult to find one without egg and dairy too. I could make my own GF crust but I live in Arizona where the high temperatures are still over 100° so I’m not really interested in turning on the oven. What’s a girl to do?

Easy and delicious gluten-free and plant-based Pizza Pasta!

I could make my own gluten-free crust but I live in Arizona where the high temperatures are still over 100° so I’m not really interested in turning on the oven. What’s a girl to do?

How about add all of our favorite pizza toppings to pasta instead!

Pizza Pasta Ingredients

One-Pot Pizza Pasta

Ingredients

  • 1 package (16 oz) Gluten-Free Noodles (you can use wheat noodles)
  • 1 diced bell pepper
  • 2 diced roma tomatoes
  • 1/2 c diced onion
  • 4 diced baby Portobello mushrooms (about 1 cup)
  • 2 cups cooked lentils (optional)
  • 1 jar pasta sauce
  • 1/4 cup nutritional yeast
  • Your favorite ingredients

Do

  1. Bring water to boil and add noodles. Cook according to package directions.
  2. As noodles begin to cook chop all veggies and set aside.
  3. Add veggies to boiling noodles half way through their cooking time and cover with a lid.
  4. Once noodles and veggies are soft, drain well then add lentils (optional), sauce, and nutritional yeast (optional) then stir well.

Serve

Serve the dish along side a green salad and Sweet & Tandy Oil-Free Salad Dressing! This is an easy dish to make and reheats well.

If it is still warm where you live try these try these Chocolate No-Bake Bites!

Easy and delicious gluten-free and plant-based Pizza Pasta! Don't stress about dinner!

What is your favorite Pizza topping?

Filed Under: Main Dish Recipes, Recipes Tagged With: Dairy Free, gluten free, Plant Based Diet, Recipes, Vegan

Meal Plan Monday…September is Here

September 2, 2013 by Holly Yzquierdo 2 Comments

Happy September and Happy Labor Day to my US readers!

We have had company on and off this summer but now we are attempting to get back into a routine. Regular homemade dinners are a big part of that.

We are also going to do a gluten-free experiment for our whole household. This week we will be finishing off any wheat/gluten based foods (although there isn’t much) so that next week we will be gluten-free. Feel free to join! If gluten isn’t an issue for you maybe you want to take that next step and remove dairy or oil from your diet.

Meal Plan

Breakfast Stir Fry

Breakfast

This week we will be taking a break from the processed side of breakfast and sticking to whole grains, fruit and greens. Yes you read that right. My husband enjoys raw spinach for breakfast so my kids do to.

  • Breakfast Rice
  • Peachy Keen Oatmeal
  • Breakfast Stir Fry
  • Baked Sweet Potato
  • Spinach and Diced Fruit

 

Lunch

I’ve been testing out some new recipes at lunch lately. There is less pressure to make an awesome meal at lunch time.

  • Quinoa Veggie Wraps with a side of beans
  • Lentil Quinoa Veggie Salad (Recipe Coming Soon)
  • Veggie Sandwich made with hummus, cucumbers, peppers, carrots, and greens
  • Taco Salad
  • Enchilada Soup

Summer Berry breakfast quinoa 008

Snack

We usually stick to fruit and veggies but I like to surprise my kids with popcorn and other treats from time to time.

  • Apples with Sunbutter
  • Popcorn
  • Smoothies
  • Veggies with Hummus
  • Random Fruit

Quinoa-Lentil Tacos

Dinner

  • Polenta with Spicy Black Beans and homemade Pico de Gallo
  • One Pot Pizza Pasta (Recipe Coming Soon)
  • Unfried Black Beans, Quinoa-Lentil Tacos, homemade Pico de Gallo and guacamole with soft corn tortillas
  • Bean Burgers with potato wedges and random veggies
  • Fajita Salad made with Portobello Fajitas, onions and bell peppers. Served with Unfried Pinto Beans, and Mexican Rice (or Quinoa)

brownie 2

I plan to make these incredible Gluten-Free Brownies this week as well. If you haven’t tried them yet you have more self-control than I do! They are amazing!

Is your Meal Plan ready for the week? I was later than normal (I blame the holiday). 🙂

Do you have something you want to eliminate from your diet? Gluten, dairy, oil, etc. We’d love for you to join us! Leave a comment letting me now what you are removing and let us support each other!

Filed Under: Meal Plan Monday Tagged With: gluten free, Meal Plan Monday, Plant Based Diet, Vegan

10 Tips to De-Stress Your Lunchbox (plus a printer-friendly guide)

August 30, 2013 by Holly Yzquierdo 14 Comments

Do you struggle with packing your child’s lunch every day? I’ve eliminated the guess-work and created this handy-dandy guide for you. You (or your child) can pick an item from each column. You may want to mix and match your favorite combinations.

You are welcome!

MyPlantBasedFamilyLunchboxGuidegraphic

I also have a FREE Printer-Friendly PDF version available for you HERE!

10 Tips to De-Stress Your Lunchbox

  1. Pack everything they need like napkins or utensils so they do not waste time waiting for assistance.
  2. Cut up fruit and veggies to make them easier to eat.
  3. Invest in quality lunch containers.
  4. Don’t pack too much food.
  5. Let your child help pack the lunch by giving choices, “pick one item from each column”
  6. Freeze items that need to be kept cold; they will defrost throughout the day. Use ice packs as needed.
  7. Prepackage things like sliced veggies or popcorn so they can easily be added to the lunchbox.
  8. Make sure the meal isn’t too messy. No Build Your Own Pizza on picture day.
  9. Peanut Butter (or Sunflower seed butter) and jelly is always a good standby.
  10. Buy rolls or mini loaves of bread to make sub style sandwiches with veggies.

The PDF has a few recommendations as to how to use the Lunchbox Guide as well. I have mine hanging inside my kitchen cupboard door. It’s easy to reference but not visible unless you open the cabinet (that tip is just a freebie).

It’s your turn! What is your best tip to de-stress the lunch time chaos?

 

Filed Under: Life with Kids, On the Go, Uncategorized Tagged With: kids, Lunchbox, On the Go, Plant Based Diet, Vegan

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