My Plant-Based Family

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

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Meal Plan Monday: A Few New Things

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Do you regularly try new things? I have been lately although not necessarily relating to food.

Last Thursday I spoke to a group of 30 or so about our journey as a plant-based family and demonstrated making one of the most popular recipes on this site, Easy Mexican Rice and Bean Casserole.

Later that evening we hosted the first Healthy Cravings group of the semester at our home. We had a great turn out with 14 people (which is pretty much the limit on my dining room).

Saturday I was able to speak to another group and demonstrate a new recipe for Lentil Quinoa Veggie Salad. This group was a part of a 21 Day Clean Eating Cleanse with Simplicity Fitness.

Remember that recipe contest I was involved in about a month ago (where I shamelessly begged for your votes). Well the top 2 people won a trip and I’ll be heading to Miami in less than two weeks to compete in a cookoff at Pritikin Longevity Center & Spa!  Woot Woot!

So life is good; although I did reach for some almond milk ice cream earlier in a weak moment but put it away and had carrots and hummus instead.

mpm916

Meal Plan

Breakfast

I often cook breakfast’s late morning or in the evening for a quick reheat the next day.

Lunch

I like a lunch that is quick or at least a quick prep time. I’ll often throw leftover veggies together for a soup or boil some noodles for my kids.

Snacks

We usually have raw fruit or veggies for snack and something to dip them in. Even when your tempted to reach for the non-dairy ice cream you’ll be happy you opted for the apple.

  • Cucumber, carrot sticks and bell peppers with roasted red pepper hummus
  • fruit (apples, bananas, peaches, pears, grapes, and plums)
  • I have a new snack bar recipe debuting soon!
  • popcorn

Dinner

Last week I adapted a family favorite to a crock pot version I hope to do the same this week as well as experiment with a few new recipes.

  • Broccoli and Mushroom Stir Fry
  • Lentil and Potato Burritos
  • SW Barbecue Lentil Salad (New Recipe Coming Soon)
  • Broccoli and Brown Rice Casserole (I’ll be adapting this to a low sodium recipe)
  • Pinto Beans and Gluten-Free Corn Bread

 Have you tried anything new lately? Was it a good or a bad experience?

Cinnamon Apple Raisin Breakfast Rice

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Do you need a cheap and easy breakfast idea? If you have an intolerance to oats or can’t handle the sticker shock of quinoa this may be the perfect whole grain breakfast rice for you.

As the mornings grow colder and the aroma of cinnamon and spices fills the air, there’s no better way to start the day than with a warm and comforting bowl of breakfast rice. Cinnamon apple raisin breakfast rice is a delicious twist on classic oatmeal, offering a delightful blend of flavors and textures that transform ordinary rice into an indulgent morning treat. This plant-based breakfast option is perfect for those who love starting their day with something hearty, healthy, and full of fall flavors.

The Perfect Fall Breakfast

There’s something magical about the combination of cinnamon, apples, and raisins. This trio is synonymous with fall and winter, evoking memories of apple picking, holiday baking, and cozy mornings spent indoors.

  • Cinnamon, known for its warming properties, has been a staple in traditional medicine for centuries. It’s believed to help stabilize blood sugar levels, making it a great addition to breakfast dishes.
  • Apples bring a natural sweetness and slight tartness, adding freshness and balancing the spices. They are also rich in fiber, particularly pectin, which supports healthy digestion.
  • Raisins add a burst of sweetness and a chewy texture, complementing the softness of the cooked rice. They are high in natural sugars and provide a quick energy boost, making them a perfect ingredient for breakfast.

These ingredients come together in a symphony of flavors, creating a dish that tastes delicious. This has been a family favorite for weekend breakfasts for about a decade. But if your family is used to Fruit Loops they may need a little more sweetener than this recipe includes. I love that I can make this with pantry staples.

I say this was a weekend breakfast because it takes about 45 minutes to cook brown rice. Now we will make a large pot and reheat leftovers quickly. Even my 4 year old who has been very picky lately LOVES this. I also have an Instant Pot version for a more hands off approach!

How to Make Cinnamon Apple Raisin Breakfast Rice

Ingredients

  • 2 cups brown rice (I prefer short grain)
  • 4 c water
  • 1-2 cups plant milk
  • 1 Tbsp cinnamon
  • 1 diced apple
  • 1/4 cup raisins (or other dried fruit)
  • 1/4 cup maple syrup (optional)

Instructions

Step 1 – Cook Rice

Pour rice, water and cinnamon into large sauce pan and cook over medium heat set timer for 45 minutes.

Step 2 – Add Apples and Raisins

When there is 15 to 20 minutes left add 1 cup plant milk, diced apples and raisins then give it a good stir. Once the timer goes off the rice should be soft, most or all of the liquid will be absorbed and the apples will be soft.

Step 3 – Serve

Allow to cool for a few minutes before serving, stir in extra plant milk if needed.

Serving Suggestions

Cinnamon apple raisin breakfast rice can be served in various ways to suit different preferences:

  • Classic bowl: Enjoy it warm with a sprinkle of cinnamon on top and a drizzle of maple syrup for extra sweetness.
  • On-the-go option: For busy mornings, you can prepare it in advance and reheat it throughout the week. Store it in individual containers for a quick grab-and-go breakfast.
  • Dessert-style: Turn leftovers into a cozy dessert by serving them chilled with a scoop of dairy-free vanilla ice cream or a dollop of whipped coconut cream.

Breakfast Rice Variations to Try

One of the joys of breakfast rice is its adaptability. Once you master the base of cinnamon, apples, and raisins, the possibilities are endless:

  1. Nutty Delight: Add a handful of toasted almonds, walnuts, or pecans for extra crunch. Nuts not only enhance the texture but also provide healthy fats and protein, making the dish more filling.
  2. Berry Twist: For a burst of color and flavor, try adding fresh or dried berries. Cranberries, blueberries, or strawberries can introduce a tangy note that contrasts nicely with the sweet raisins.
  3. Spiced Up: Experiment with different spices. Cardamom, nutmeg, and ginger can add depth and complexity, giving the dish a unique twist.
  4. Coconut Dream: Sprinkle some shredded coconut on top for a tropical flair. Paired with coconut milk, this variation can transport your taste buds to a sunny beach, even in the middle of winter.
  5. Creamy Indulgence: For a creamier texture, stir in a dollop of plant-based yogurt or a splash of cream just before serving. This adds richness and makes the dish feel extra indulgent.

Cinnamon apple raisin breakfast rice is more than just a meal; it’s an experience that brings comfort and warmth to your morning routine. Whether you’re enjoying it on a quiet weekend or preparing it for a busy weekday, this dish offers a nourishing start to your day. It’s a celebration of simple, wholesome ingredients that come together to create something special.

More Plant Based Breakfast Ideas

If you love this recipe, you’ll love these breakfast ideas too:

Yield: 4 Servings

Cinnamon Apple Raisin Breakfast Rice

Cinnamon Apple Raisin Breakfast Rice

Start your day with a warm, comforting bowl of cinnamon apple raisin breakfast. A cozy, plant-based delight full of sweet apples, juicy raisins, and aromatic spices.

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 2 cups brown rice (I prefer short grain)
  • 4 c water
  • 1-2 cups plant milk
  • 1 Tbsp cinnamon
  • 1 diced apple
  • 1/4 cup raisins (or other dried fruit)
  • 1/4 cup maple syrup (optional)

Instructions

  1. Pour rice, water and cinnamon into large sauce pan and cook over medium heat set timer for 45 minutes.
  2. When there is 15 to 20 minutes left add 1 cup plant milk, diced apples and raisins then give it a good stir. Once the timer goes off the rice should be soft, most or all of the liquid will be absorbed and the apples will be soft.
  3. Allow to cool for a few minutes before serving, stir in extra plant milk if needed.

Notes

Add a little liquid when reheating leftovers.

Did you make this recipe?

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

© Holly Yzquierdo

Finding Value: How You See Your Self

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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!

Meal Plan Monday: Cooking for the Weather

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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.

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.

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.

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?

 

Vegan Cuts Beauty Box

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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.)

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

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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!

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?

Yield: 4 Servings

Pizza Pasta

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

All the flavors of pizza in a pasta, and it's gluten free!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

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

Instructions

  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.

Notes

Add any of your favorite pizza toppings.

Did you make this recipe?

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

© Heather Mayes