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My Plant-Based Family

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

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How to

Cooking and Reheating Potatoes

November 23, 2020 by Holly Yzquierdo Leave a Comment

We love potatoes! I’ve always loved potatoes but after transitioning to a plant-based diet, my love of potatoes has grown. Often, I’ll cook potatoes on the weekend to eat all week long. Through trial and error, I’ve discovered my favorite ways to cook and reheat potatoes.

The cooking and reheating method will vary based on the type of potato. Let’s take a look at some of our favorites.

Instant Pot Baked Potatoes

I normally cook russets in my Instant Pot for “Baked” potatoes. I know they aren’t technically baked, but I don’t care. I don’t want to tie up my oven when my Instant Pot cooks potatoes so quickly and easily.

Just scrub your potatoes, I like to pierce them with a fork if I remember but I don’t usually remember. I put them on a wire rack in my Instant Pot with one cup of water. Press Manual (or Pressure Cook) and set the time for 14 minutes. If you are making big potatoes then set it for 16-20 minutes. The size of the potatoes makes a big difference. Once done, let the pressure come down naturally for at least 20 minutes. I prefer to wait an hour before eating them, especially if they are really big.

If you aren’t sure how long to cook your potatoes just guess. Here is some unofficial guidance. If you can hold two potatoes in one hand then 14 minutes will work. If you can’t, then go with 16 minutes. If you are cooking a giant potato that is as big as your face, go with 20 minutes.

To store the potatoes, after they are cooled off, I’ll put them in a zip lock bag or air tight container and store them in the fridge.

Reheating Baked Potatoes

When I’m ready to use them, I usually chop them up (at least in half but often in fourth’s so they look like 4 long wedges). This works best when I have good toppings to use like chili, beans, or some other moist food. I don’t use butter or Earth Balance or vegan cheese but those may work. If I don’t have any moist toppings I will heat them in the microwave (covered) for 2 minutes, then sprinkle on Everything Bagel seasoning.

Often I’ll dice up the leftover potato and add it to a bowl of soup. I reheat in the microwave for a minute or two. Our microwave takes 2 minutes to get food really hot, especially if it’s straight out of the fridge. This is a great way to make brothy soups even more filling.

You could also reheat in the Instant Pot or oven. If reheating in the Instant Pot, you’ll want put the potatoes on the wire rack, add one cup of water, and cook for 5 minutes for big potatoes. If the potatoes are small, 3-4 minutes would work.

If you want to reheat in the oven, I recommend baking at 350 degrees for about 20 minutes.

Fries, Baked Potato Wedges and Roasted Potatoes

We rarely reheat these because they just aren’t as good as fresh. If we do, we heat the oven to 400 degrees, cook them for 10 to 15 minutes, sometimes we will then cook them under the broiler for a few minutes. These are the hardest to reheat.

Instant Pot Baked Sweet Potatoes

We have two main ways we cook sweet potatoes. If we cook them whole it’s usually in the Instant Pot. Yes, it easy to cook them in the oven but I prefer cooking whole, baked sweet potatoes (and yams) in the Instant Pot.

To cook whole sweet potatoes (or yams) in the Instant Pot, just scrub them. Put the wire rack in the Instant Pot and place the sweet potatoes on top. Add one cup of water. Cook on Manual (new IP’s have a Pressure Cook button) for 14 minutes. If you have exceptionally large sweet potatoes you will want to add about 5 minutes to that time. Once done, let the pressure come down naturally. I like to let them sit for about an hour before eating.

Cooking sweet potatoes whole in the Instant Pot is best way to cook them when you want to make a Sweet Potato Casserole for Thanksgiving!

Once cooled, we store them in the fridge, uncovered (just on a plate or bowl with skin still on). When it’s time to reheat we cut them in half , cover them, and heat in the microwave.

Roasting Sweet Potatoes

The other way we cook them (pretty much weekly) is we peel and dice them into bite sized pieces. Then we bake them at 400 degrees for 40 minutes. We store them in an airtight container and eat them cold or microwave them for 30 seconds to a minute. We eat them as side dishes, or in salads. These reheat really well. 

New Potatoes and Yellow Potatoes

I love to cook new potatoes and yellow (gold) potatoes in the Instant Pot. These are usually small, though I have gotten a few that were really big. They cook quickly but I’ll give them a quick scrub and cook them in my Instant Pot for about 10 minutes on manual. I prefer to let them rest for at least 15 minutes but sometimes I’ll forget them for hours. Oops. They taste creamy and go with everything.

If all your potatoes are small you can cook them less but I inevitably have various sizes. Ten minutes is a good catch all.

I store them uncovered in the fridge but in a zip lock back would work too. Since they are so versatile, I’ll often throw them in soups, salads, or eat them as sides. They are perfect for a quick breakfast too.

Then I cut them in fourth’s (like long wedges) and reheat in the microwave for 1-2 minutes. Then I top them with Everything Bagel seasoning. These reheat so much better than russets. They stay moist inside and don’t need a moist topping like russets.

Sometimes I’ll cook them in my Instant Pot then make mashed potatoes by adding some rice milk and seasoning like garlic and onion powder. These are really good for a side dish reheated.

What are your favorite methods for cooking and reheating potatoes?

Filed Under: How to, Tips for Plant-Based Living Tagged With: Instant Pot, plant-based diet, Potatoes, Vegan

Keep Produce Fresh

March 22, 2019 by Holly Yzquierdo 5 Comments

Keep Produce Fresh

Do you ever buy a lot of produce and have it go bad before you can eat it? This used to happen all the time to me! Through research, trial and error, I found some tips to keep produce fresh longer!

Keep Produce Fresh

This page contains affiliate links.

We’ve adopted a new habit of washing our produce as soon as we get home from the store. It’s a little bit of work upfront but I save that time later when I’m cooking and every time my kids want an apple.

We used to be a little more lax about washing produce. I would usually do it but the rest of our family wasn’t as consistent. Then our son was diagnosed with cancer and it became a real concern. It should have been already.

Every year we hear about produce that is contaminated with e.coli, listeria, and other nasty things. It’s important to wash your produce every time!

Interesting fact, people with compromised immune systems (pregnant women, people with cancer, etc.) are discouraged from eating processed fruits, veggies, salads, etc. because there is such a high risk of contamination in those products.

There are other things on produce we want to clean off as well like pesticides and waxes.

Now, we wash all our produce before use, most of it is washed as soon as we get in the door.

Does your produce go bad before you can eat it? These tips will help keep your produce fresh.

Washing Fresh Produce

For most of our produce like apples, peaches, plums, broccoli, cucumbers, tomatoes, citrus, melons,  etc. I give them a sink bath.

I thoroughly clean my sink, fill one side with cold water and sprinkle baking soda in the water and mix it with my hand. I don’t measure but I probably use 2-3 tablespoons of baking soda. When I use more water, I use more baking soda, less water…less baking soda.

Then I add my produce, all mixed together, into the sink bath. I set a timer, because I always forget, and let them soak for 15 minutes. Then I rinse them off with cold water and stick them in my dish drainer.

If something is especially dirty, I use my veggie brush to give them a good scrub.

Washing Berries

Berries require a different method of cleaning. My son could eat his weight in berries! When we have them, he will easily eat pounds of them every day! When possible we buy in bulk. If you buy in bulk, or even just small amounts that may sit in the fridge for a few days, I recommend you inspect them closely. One moldy berry will ruin the whole bunch quickly.

Washing berries is one way to inspect all our berries. The moisture can make them spoil faster so if you will not be eating them quickly, you may want to wait until just before eating to wash.

Rinsing berries under cold water will clean them. My friend Sarah at Never Free Farm gave me a great tip for berries. She fills a small basin with cold and 1/4 cup of apple cider vinegar. Then soaks up to two pounds of berries for 5 to 10 minutes. If you don’t know Sarah, follow her, you’ll be impressed!

Washing Mushrooms

There are different schools of thought on washing mushrooms. Some people just wipe them with a damp cloth. Others use a special mushroom brush. I usually rinse them just before using and carefully dry them off.

Produce Storage Containers

While foods that are stored whole like melons and apples don’t need special containers. I’ve found a few inexpensive containers that have done wonders for keeping cut food fresh longer.

Containers like these Rubbermaid Freshworks keep produce from spoiling for much longer. I have the older model but the old ones don’t have as many size options. Read the reviews and you’ll see why I love them! Containers like this make it easier to keep cut veggies ready for quick meals like this Plant-Based Mediterranean Bowl.

I use these for cut cucumbers, bell peppers, carrots and sometimes fruit, like freshly cut pineapple. Many of the reviews mention people putting whole fruits in them, including berries. Berries never last long enough at my house. Most get eaten while they are drying on the counter.

I don’t have a special container that is big enough for my lettuce. When washing my romaine, I give them a sink bath, pull all the leaves off and dry them individually. Then I store the whole leaves in a large container with paper towels on the bottom, a few layers of romaine leaves, another layer of paper towels, and so on. I’ve had romaine last for 2 weeks this way! 2 WEEKS!

A salad spinner works well too. If you want to avoid the waste of paper towels, you can store your washed lettuce in a salad spinner.

Where you live plays a big part in how you store produce too. Since I live in Arizona, it is hot most of the year. Some foods that are typically stored on the counter top have to be stored in the fridge when the temperatures get high. If you live somewhere colder, you may be able to keep most of your whole produce on your counters for a long time. Check out this seasonal produce chart specifically for Arizona!

What are your tips to keeping produce fresh? Do you have a special tool that you love?

Filed Under: How to, Tips for Plant-Based Living Tagged With: Plant Based Diet, Produce

Healthy Vegan Baking

April 29, 2016 by Holly Yzquierdo 1 Comment

I’ve shared recently how I gave up on baking for a while. I felt like I would spend hours in the kitchen trying to make something allergy-friendly and healthy only to fail. I’ve finally gotten over my fear of failure and you can too!

Lucie at WIN-WIN Foods has created a Healthy Vegan Baking ecourse that will teach anyone how to create healthy, delicious treats.

Healthy Vegan Baking eCourse

Allergy-Friendly

If you are like me and avoid dairy and eggs this ecourse will show you how to bake everything from cake, sweet breads, cookies, cream pies, heck…even tiramisu. Plus all of the lovely fillings and frostings.

The best part, these are all healthy, you don’t have to feel guilty about making them.

The eCourse also covers oil-free, gluten-free and soy-free options.

Healthy Vegan Baking eCouse

Healthy Vegan Baking eCourse Content

When you sign up for the 7 week ecourse you’ll get a new module each week. The modules include:

  1. Intro to Healthy Vegan Baking (and how not to get overwhelmed)
  2. Baking with Unrefined Flours (including gluten-free options)
  3. Healthy Fats and Low Fat Baking (including oil-free options)
  4. All about Egg Alternatives and A Little About Non-Dairy Milks
  5. Banishing Sugar and Finding the Best Alternatives (including natural calorie-free options)
  6. Decorating Desserts Naturally (icings, frostings, colorings and other decoration options)
  7. Putting All the Knowledge Together and Troubleshooting

Plus you get AMAZING recipes!!! You will also get live Q&A sessions each week and a private Facebook group. 

Healthy Vegan Baking eCourse

Still undecided?

This course is for you if you:

  • Struggle to bake delicious but healthy treats.
  • Have a lot of food allergens to avoid.
  • Used to be a great baker but can’t get the hang of plant-based baking.
  • Can spend 1-2 hours per week learning how to bake.

For me, this ecourse is a gold mine! Every subject is covered. Don’t wait too long, enrollment closes on May 8th. What a great Mother’s Day Gift!

This page contains affiliate links.

Filed Under: How to Tagged With: Dairy Free, Plant Based Diet, Vegan

Ultimate Oatmeal Guide

January 22, 2016 by Holly Yzquierdo 18 Comments

Everything you need to know about oatmeal

Breakfast maybe the most important meal of the day but it’s also the most chaotic. Please tell me I’m not the only one who struggles to eat healthy in the midst of a busy morning.

We have some quick and easy breakfast items like frozen waffles and cereal but we don’t feel as satisfied after eating them. Maybe because they are processed foods and not whole foods. I want a hot, filling breakfast.

My go to breakfast is Oatmeal.

Everything you need to know about oatmeal

You may be thinking, “oatmeal takes too long” or “it’s too complicated.” I want to share my tricks for easy, delicious oatmeal that everyone in your house will love.

OATS: The Basics

There are a lot of different types of oats you can buy. You can find them in pretty much any store that sells groceries. If you have a gluten sensitivity you need to buy certified gluten-free oats. They are more expensive but it is necessary. If gluten isn’t an issue you will be able to buy any oats you like.

I typically stick to three types of oats — Quick Oats, Rolled Oats and Steel Cut Oats.

Quick Oats

Quick oats cook quickly and easily. They are oats they have been rolled, cut into small pieces and steamed to precook them.

If you eat quick oats you may feel hungry sooner than when you enjoy the less processed oats mentioned below.

Avoid the instant oatmeal packages. These often come in flavors like apple cinnamon or maple and brown sugar. Unless you buy some special healthy version they are likely full of junk. Oatmeal is easy to make, you don’t need these packages.

Rolled Oats

Rolled oats are rolled flat and slightly precooked by steaming, the result is a fairly quick cooking oatmeal. Rolled oats are often used in granola and baking as well.

Steel Cut Oats

Steel cut oats are oat groats that have been cut into pieces. I think they look like little rocks, they do not look like the instant or rolled oats. These take a longer time to cook.

Cooking Oatmeal

When I was a kid I only knew of microwave instant oatmeal. Yes, we bought the little packages — I loved them. Looking back they were healthier than the Count Chocula I normally ate.

Even as an adult I bought the packages for a while until I realized how expensive they were. Buying the large container (you know the one that makes a good drum) was much less expensive. Even my kids, the older kids that are now adults, could make their own oatmeal in the microwave.

Before the microwaves critics speak up let me say that I think eating healthy food that has been microwaved is better than eating unhealthy food. For some people and schedules, a microwave makes the difference between a healthy breakfast and a fast food drive-thru breakfast. If you don’t approve of microwaves that is ok, you don’t have to use one.

Microwave

Quick oats and rolled oats can be cooked easily in the microwave. Oatmeal rises when it is cooking so I recommend using a much larger bowl than needed and keeping an eye on it. If you don’t, you will need extra time to wash out your microwave.

Use 1 cup of quick or rolled oats and 1 3/4 cup of water and microwave on high for 1 1/2 to 2 minutes for quick oats or 2 to 3 minutes for rolled oats. Remove them from microwave carefully and stir. If they don’t seem done you can microwave them for a little longer, in 30 second intervals until done.

Stove Top

On mornings when I have more time I cook oats on the stove. Use the same measurements as above but bring water to boil, then add oats and a dash of salt if desired. After you pour the oats in reduce heat to a simmer. Quick oats will need to cook for about 1-5 minutes, rolled oats for about 5-10 minutes.

Keep your eye on the oats as they are cooking and stir regularly.

Steel Cut Oats can also be cooked on the stove. These require a much longer cooking time of about 20-30 minutes.

Crock Pot

Some people cook steel cut oats in the Crock Pot as well. This requires a bit more water because of the longer cooking time.

Instant Pot

I prefer cooking my Steel Cut Oats in my Instant Pot. Though it does take a while for the Instant Pot to come to pressure and to release pressure the cook time is only 3 minutes (on manual) for a total time of about 30 minutes. Even though that isn’t quick, once you start it you can walk away and not worry about stirring or burning anything.

oatmeal guide

Un-Recipes for Oatmeal

I often share oatmeal in my meal plans but I don’t always link to a recipe. The reason is that I don’t follow actual recipes for my oatmeal. I just stick to my favorite add-ins!

For me, I like to incorporate 3 different type of things into my oatmeal: Something Sweet, Fruit and Nuts/Seeds.

Something Sweet

By far my favorite sweetener is maple syrup. I think it is from my childhood packets of maple and brown sugar flavored instant oatmeal. Other sweeteners include stevia, dates, agave, raw sugar or whatever you prefer. Sometimes I’ll skip adding something sweet and just stick to the fruit.

Fruit

Go wild here, or be like me and choose seasonal favorites. Apples, raisins, berries (we often use frozen berries for a budget-friendly option), bananas, coconut, or whatever you have on hand. In the summer I lean more toward fresh berries and in the winter I use apples and raisins.

Nuts/Seeds

If you hare allergic to nuts do not use nuts. If you can have nuts I recommend walnuts, slivered almonds or pecans. Seeds are a fun option that I choose most of the time. Chia seeds, hemp seeds, ground flax seeds and pumpkin seeds are all really good.

Where to Buy

I buy most of my oats online. We go through a lot so I order them using my Amazon Prime account so I can get two day free shipping. Trust me, it is easier than taking the kids to the store. Try Amazon Prime 30-Day Free Trial to see if it works for you.

I encourage you to try different kinds of oats and different cooking methods. I’ll list some of the oats we use for reference but buy what works for you. Once you find a brand that you love you can sign up for “subscribe and save” on Amazon to get it delivered to you on a schedule, like one a month, or every six weeks.

Buying Oats

GF Harvest Rolled Oats Organic, GMO-Free, facility is wheat, soy and peanut-free. I met the family behind GF Harvest at an expo and believe them to have the utmost integrity and transparency about their process.

UPDATE

Jules Shepard was kind enough to inform me that Bob’s Red Mill Oats are not certified gluten-free. I was not aware of this and thought they were. Although the label says gluten-free and they are not certified. I encourage you to read more from Bob’s Red Mill and from Gluten-Free Watch Dog. 

If you do not have Celiac disease or a gluten-intolerance the Bob’s Red Mill oats will be okay for you. See Jules comment below for more information. You can also purchase GF products from her site.

Bob’s Red Mill Gluten Free Quick Oats

Bob’s Red Mill Gluten-Free Steel Cut Oats

Bob’s Red Mill Gluten-Free Rolled Oats

Bob’s Red Mill Oats

Quaker Oats (I’ve never purchased these from Amazon but they are budget-friendly so I included them)

Bulk bins and store-brand in your local grocery store will typically have a great price.

Your Turn

How do you cook and eat oatmeal? Got a favorite recipe or fruit combo?

My favorite oatmeal of all time is a little more extravagant that I made regularly. It has cardamom, toasted coconut and chai. See the full recipe at Gluten-Free and More.

Need a quick, easy and healthy breakfast? Overnight Oats is vegan (plant-based) option will simplify your mornings. Use GF oats for a gluten-free version.

Don’t forget Overnight Oats! It’s perfect for those of us who don’t want to cook at all!

This page contains affiliate links. 

Filed Under: Breakfast, How to, Plant-Based Basics, Recipes Tagged With: Breakfast, gluten free, Unprocessed

How to Eat More Veggies

May 16, 2015 by Holly Yzquierdo 3 Comments

Easy tips for everyone wondering how to eat more veggies.

This blog post is adapted from one of the lessons in the Plant-Based Basics Course. The Course is designed to walk beginners through everything they need to know to adopt a plant-based diet. 

Easy tips for everyone wondering how to eat more veggies.

Most of us could stand to eat more veggies. Personally, I have a tendency to fill up on beans and grains. Veggies just don’t “do it” for me but I know that they are important so they have to be prioritized or I’ll just skip them.

If you are new to plant-based eating or just trying to add more veggies to your diet these ideas will offer you a variety of options for adding more veggies.

How to Eat More Veggies

I’m not going to spend a lot of time explaining the various nutrients because I think most of us know we should eat them but struggle to actually do it.  Throughout this conversation keep in mind that many veggies can be eaten both raw and cooked and it’s a good idea to eat both.

Eat More Salads

You can easily get 2-3 servings of veggies in a really well made salad. If you use 2 cups of greens, ½ cup of carrots and ½ cup grape tomatoes you’re doing pretty well. You don’t have to make it that plain though.

Think about some of your favorite salads from restaurants. Most of the salads are beautiful with vibrant colors and have at least 5 ingredients. They consist of greens, two veggies, something crunchy like croutons or nuts/seeds along with dairy and a dressing. Why not use those salads for inspiration, just leave out the unhealthy ingredients. (In the Plant-Based Basics Course I have lessons about replacing meat and dairy in your favorite dishes.)

Need More Salad Help

When making a salad at home try to incorporate as many colors as possible. Here are some suggestions:

Reds: Tomatoes, Peppers, Radishes

Yellow: Bell and Banana Peppers, Squash, Corn

Greens: Lettuces/Greens, Cucumbers, Peppers, Broccoli

Purple: Red Onions, Beets, Olives, Cabbage

Orange: Carrots, Sweet Peppers

Remember, your salad isn’t limited to veggies, you can also add fruit, beans, grains, and nuts or seeds. Let your imagination run wild.

Soups

My favorite way to get lots of veggies is in soups. I can eat bowl after bowl of soup, each packed with fiber-filled veggies. In fact, soup is my favorite way to eat kale. You can find all of my soups on my Soup and Stew Page or visit my Plant-Based Soup Pinterest Board for inspiration from some of my favorite bloggers but be wary of creamy soups that may contain nuts (if you are trying to lose weight).

Side Dishes

I’m not a big “veggie on the side” kind of gal. If you’ve followed any of my meal plan you know I don’t usually have side dishes. I’d rather have everything mixed together but to each their own. Steamed broccoli is a favorite in our house because it goes well with pasta or baked potatoes.

Carrots, peas, green beans and corn are veggies that are typical side dishes at home-style restaurants. More often than not they are probably pushed to the side in favor of Mac and Cheese. Do yourself a favor and reintroduce a veggie side dish, it can even be a veggie-filled salad.

Starchy Vegetables

Don’t forget your starchy vegetable (yes, I’ve mentioned a few already) potatoes, squash, pumpkin, yams, etc. These veggies are filling, fibrous and low in fat. If you aren’t sure about starches read anything from Dr. John McDougall.

Starchy veggies are great as a side dish or as the main course. My family loves to eat giant baked sweet potatoes, some times I’ll add raisins and cinnamon for a slightly sweet meal. Starchy veggies are great roasted.

Dips

I eat double or triple the amount of raw veggies when I have a dip. Raw veggies are just more appealing to me when I have something to dip them in. They same is true for my kids. I always recommend using dips for parents trying to win their kids over to veggies but there is no reason that adults can’t enjoy dips too.

Hummus is a favorite dip of mine but many store-bought dips contain tahini and oil; both are very high in fat. You can make hummus at home if you aren’t comfortable with what is offered in your local store. My favorite dips and salad dressings can be found here.

Mix It Up

Some people won’t go for it but you can always try mixing veggies into other things like puree them into pasta sauces or on top of pizza. I’ve made many a lentil loaf filled with random veggies and I’ll often create off-the-wall veggie pasta combinations. It doesn’t have to be about hiding veggies either Veggie Pot Pie and Vegan Shepherds Pie are great options loaded with veggies.


The most important thing is to keep trying new things. As you adapt to this healthier way of eating things your palate will change. Foods you once hated will become delicious (maybe not every food, but a lot of them will). You just have to keep trying.

What are your veggie eating tips and tricks?

Filed Under: How to, Plant-Based Basics, Tips for Plant-Based Living Tagged With: Plant Based Diet, Veggie Burger

Next Plant-Based eCourse Starts May 1

April 22, 2015 by Holly Yzquierdo 2 Comments

31 day plant-based ecourse

Summer’s coming and it will be here before you know it. If you’ve been considering getting started on a plant-based diet now is the time to make the commitment and get ready for summer.

Many people are able to reverse disease and eliminate health problems on a plant-based diet. Others lose weight and clear up conditions like acne, asthma, and seasonal allergies. Whatever your reasons the 31 Day Plant-Based eCourse will lead you through a one-month journey that could ultimately change your life.

If you are new to the Plant-Based Diet or struggling to be successful in this new lifestyle you have come to the right place.

31 day plant-based ecourse 500x750

I created a 31 Day Plant-Based eCourse that will lead you through everything you need to know to start a plant-based diet.

There are two options:

  • Self-paced eCourse that you can start immediately, or
  • The group eCourse that starts May 1st

Susan took the January eCourse and says:

The simplicity yet thoroughness of the eCourse allowed even a novice Plant-Based person to educate themselves about why this lifestyle is better than the Standard American Diet and to implement steps to take to eat and be healthier. The meal plans were great and included a variety of recipes to suit many different sorts of tastes. I found many recipes that I can incorporate into my meal rotations and I would do this eCourse again, just to solidify my knowledge and share with others. The fact that there was a group of us all doing the same thing meant for a great camaraderie.

Jennifer says:

The eCourse helped me stay focused and gave me the encouragement to never bring anything non-Plant-Based into the house. The meal plans were wonderful ways to jump-start my shopping list and give me ideas of where I wanted to take my week in food and nutrition. The workout routines kept me motivated the first couple weeks when I was stuck in a hotel for 10 days. Overall it was a fun month and I really appreciate the hard work the design team put into the 31 Day Challenge eCourse.

Whether you decided to start on May 1st with the group or go at your own pace the 31 Day Plant-Based eCourse provides you with everything you need to be successful with the plant-based lifestyle. You’ll have the additional benefit of a private Facebook community for support.

This 31 day class is less than $1 a day!

You’ll get:

  • The Plant-Based Diet Starter Guide ebook
  • Weekly Meal Plans
  • optional Weekly Exercise Guides
  • Daily lessons that will teach you the basics of plant-based living
  • Group support in a private Facebook group

All of that for only $30!

Find out about the limited-time individual coaching opportunities!

Buy Now

Need Extra Help?

For those participating in the 31 Day eCourse that need a little extra help consider purchasing the 31 Day Coaching add-on!

The 31 Day Coaching add-on is an individualized coaching program that will:

  • Help you set and track goals
  • Assist in Meal Plan development (work together to customize a meal plan to meet your goals)
  • Daily accountability via email/messaging and a daily food log
  • Weekly 20 minute phone call/skype/google hangout (only one) to discuss progress and next steps.

Whether your goal is to lose weight, eliminate processed foods or finally go plant-based this 31 Day Coaching add-on can give you the individualized help that you need.

Space is limited!

Add this one-on-one coaching to your 31 Day eCourse experience for only $95 dollars. Email me at myplantbasedfamily @ gmail.com (remove spaces) to purchase or inquire about the one-on-one coaching.

Buy Now

Filed Under: How to, Plant-Based Basics Tagged With: Beginners Guide, eCourse, Plant Based Diet, Vegan

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