• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

My Plant-Based Family

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

  • Plant-Based Recipes
    • Breakfast
    • Main Dish
    • Instant Pot
    • Daniel Fast Recipes
    • Side Dishes
    • Bread and Muffins
    • Salad and Wraps
    • Soup, Stews, and Chili
    • Sauces, Dips, and Salad Dressings
    • Desserts
    • Crock Pot
    • Mexican Food
  • Videos
  • Resources
    • Getting Started
    • Books
      • The Plant-Based Diet Starter Guide
      • The Plant-Based Holiday Meal Plan & Cookbook
  • Meal Plans
    • Meal Plans 2020
    • Meal Plans 2019
    • Meal Plans 2017
    • Meal Plans 2016
    • Meal Plans 2015
    • Meal Plans 2014
    • Meal Plans 2013
  • About Us
    • Our Family
    • Contact Me
    • Our Food Philosophy
    • Disclosure Policy
      • Privacy Policy
  • Daniel Fast Recipes

Life with Kids

My Skin Cancer Scare plus 4 Easy Tips to Keep you Safe in the Sun

May 22, 2014 by Holly Yzquierdo 3 Comments

4 Tips to Stay Safe in the Sun
This post is sponsored by Whole Foods Market Paradise Valley. I was compensated for this post and attended an information event where I was given sun care products to use. All opinions are my own.

Fun In the Sun

I grew up in the sun. As a kid we played outside constantly. We rode bikes, drank from the hose and rarely wore shoes; basically it was a big, fun adventure. My grandparents had a house on the lake that we would visit on weekends in the summer. I don’t know how many times we swam across the lake to the beach. Even now I dream of living on the water one day.

I always had the best sun tan, until I was 16 and got a job. After that my tan was limited to a couple of painful burns each year. I rarely wore sunscreen.

 The C Word

In my 20’s I learned that my grandmother had several cancerous moles removed. I’ve always had a lot of moles and knew I needed to get them checked, but I waited. At my yearly check up my doctor mentioned that I should have my moles checked, this time I didn’t wait.

I found a dermatologist who came highly recommended. He conducted an inspection and found a lot of suspicious moles. He removed them and sent them to the lab. About a week later I heard back. They were all fine, except one.

I returned to the dermatologist for an outpatient procedure to remove the underlying tissue where the mole once was. I may have mentioned how squeamish I am. Before anything was done, anything, I threw up…then I passed out. They wanted to reschedule but I didn’t want to start all over so I begged them to proceed.

He removed the tissue, I got 8 stitches, and we waited for what seemed like forever for the results. A week or two later we learned that the underlying tissue was healthy. For 5 years I returned every 6 months to have my moles checked again. I’ve had a few more removed through the years but they have all been normal. Now I only get them checked once a year.

scar

I have scars. Though they have faded through the years these scars remind me that I am vulnerable. They remind me that I must take care of my skin and protect it.

I want to share some very important tips to keep you and your family safe in the sun. I was so thankful to learn about these recently at Whole Foods Market Paradise Valley. I am very serious about keeping my kids safe, including their skin.

suncare 4 tips

 4 Easy Tips to Keep You Safe in the Sun

1. Cover Up!

I know you want to look cute and tan, me too but it is not worth getting a burn (in the short-term) or cancer (in the long run). We regularly dress our boys in long sleeves and hats in the summer.

2. Wear a Mineral Sunscreen

Mineral sunscreens use zinc oxide and sometimes titanium dioxide that stay on top of your skin to block the sun’s rays. They work immediately. Alternatively, chemical sunscreens are absorbed into your skin and must be applied before you go outside because it takes time to become effective. Avoid that by only wearing mineral sunscreen.

3. Use Broad Spectrum Sunscreen

Broad Spectrum means it protects you from UVA and UVB rays. UVA rays cause sun damage including cancer while UVB rays cause sunburns.

4. Reapply!

Sunscreens need to be reapplied at least every 2 hours but more often if you are sweating or swimming. Don’t forget to apply sunscreen to your ears, the tops of your feet and the back of your legs. Often we only remember to apply to our face and shoulders.

suncare boys

Sensitive Skin

I’m always very careful about what we put on our skin, especially my son’s. He has a lot of allergies and very sensitive skin. He often gets hives from exposure so I read and reread labels. I’m happy to have found a couple of options that I feel are safe for his skin. With any product you NEED to read the label to make sure it is safe for you if you have allergies or sensitivities.

Goddess Garden Organics are vegan and allergy-friendly. I use their continuous spray natural sunscreen. It sprays on in a nice even mist. I give it a quick rub to catch any areas I missed.

Badger Balm is another allergy-friendly company. Many of their products contain beeswax so they are not vegan but their new sunscreen lotions will be.

I use DeVita’s Protective Moisturizer daily.  It’s SPF 30+ and goes on smooth and sheer. I often wear makeup over and it is never oily. They have a tinted version I plan to try next. DeVita Skin Care products are all vegan.

All three of these products can be found at your local Whole Foods Market. The staff in the Whole Body department is very knowledgeable and helpful.

suncare sale

The Whole Foods Market Paradise Valley is having a 4 Day Sun Care Promotion, May 23rd to May 26th. Suncare products will be 30% off. I recommend you buy some for the diaper bag, the pool bag, the car and the house.

Connect with the Paradise Valley Whole Foods Market on Facebook and Twitter!

 

Filed Under: How to, Life with Kids Tagged With: Healthy, Safe, Skin Care, summer, Sun Care

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

Vegan and Gluten-Free Taco Muffins

April 17, 2014 by Holly Yzquierdo 17 Comments

taco muffins gluten free and vegan

I love Tacos! There, I said it. I’m willing to bet that you love tacos too. What I don’t like is the mess my kids make every time they eat them. These Vegan and Gluten-Free Taco Muffins may just be the solution we’ve all be looking for.

If you’ve ever tried my Lentil Tacos then you will see where I’m going with these delicious, hearty muffins. Before you start doubting Taco Muffins let me ask you, have you ever had meat loaf or a faux beanie loaf? Taco Muffins are not that far of a stretch. You can even use a mini loaf or a full loaf pan but I haven’t tried it, yet.

Vegan Taco Muffins

I want to make sure you understand from the beginning that these are savory, taco flavored muffins. My teenage son that I was just being clever and had quite a shock when he took the first bite. I don’t know what he was expecting but he couldn’t stop eating them. My 3 year old devoured most of them over 2 days. I had to cut him off. I got a couple and put one in the freezer to experiment.

taco muffins gluten free and vegan

Taco Muffins (gluten-free and vegan)

Makes 12 muffins

Ingredients

  • 1 cup Brown Rice Flour
  • 1/2 cup Potato Flour
  • 1/2 cup Tapioca Flour
  • 1 tsp xanthum gum
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp each of garlic powder, sea salt, onion powder and cumin
  • 1 1/2 cups unsweetened plant milk
  • 1/2 to 1 cup water
  • 8 oz tomato sauce
  • Lentil Mix (1 1/2 cup cooked lentils; 1 tsp each of garlic powder, sea salt, onion powder; and 1/2 tsp cumin)

Do

  1. Preheat oven to 350° and prepare muffin pan. I spray with a light coat of spray oil.
  2. In a small/medium bowl make Lentil Mix by combining lentils and spices together then set aside.
  3. In a large bowl mix flours, xanthum gum, spices, baking soda and baking powder and mix.
  4. In a separate bowl or large measuring cup mix liquids.
  5. Pour liquids into dry ingredients and stir with a sturdy spoon. Add more liquid as needed. Mine was clumpy so I used a potato masher to help.
  6. Spoon in a small amount of batter into muffin tin, just enough to cover the bottom.
  7. Then dump the Lentil Mix into the remaining batter in the mixing bowl and stir well. Continue filling muffin cups.
  8. Bake for 25 minutes.

Serve these muffins while slightly warm, or straight out of the fridge if you have leftovers. They are equally good the next day and don’t need anything added. These are perfect for lunch boxes or to take to soccer games.

I haven’t tried making wheat versions yet but it’s not my list. I think you could also use a gluten-free flour mix if you don’t have these flours available.

This post contains affiliate links.

Filed Under: Bread & Muffin Recipes, Life with Kids, Main Dish Recipes, Mexican Food, On the Go, Recipes Tagged With: gluten free, Healthy, Lentils, Mexican Food, On the Go, pantry staples, Plant Based Diet, Recipes, Vegan

Birthday Week Meal Plan

February 18, 2014 by Holly Yzquierdo 2 Comments

birthday

We’ve been celebrating, two of our kids had birthday’s this week. Unfortunately we’ve been a little under the weather too. I contemplated skipping the Meal Plan this week but a few of you spoke up saying you’d miss it. I waited until tonight to post it so I could show you a few pictures from our celebration.

I’ve been making a lot of new recipes lately but I don’t have much time to work on staging, photographing and editing so I’ve only been sharing them with people who come to my local events or those who buy a Custom Meal Plan. Don’t worry, many of them will get added eventually and others are being set aside for my next book.

birthdayAny time I ask my son to smile he does something like this. It pretty much captures his intense awesomeness. He asked for a cake with zebra stripes and angry bird candles and a #5 candle that we could set on fire. I am to please.

 

Birthday Week Meal Plan

The person with the birthday always gets to pick the menu on birthdays. My pantry got cleaned out this weekend and my fridge is fully stocked with fruit and veggies. It’s gonna be a good week.

Breakfast

  • Baked Sweet Potato
  • Apple, Raisin, Cinnamon Breakfast Rice
  • Vegan Breakfast Scramble
  • Sunbutter Toast with Fruit
  • Blueberry Oatmeal

Lunch

  • Bean and Grain Bowl
  • Veggie and Hummus Wrap
  • Bean Burritos made with Unfried Black Beans and Cilantro Lime Quinoa
  • Sunbutter Sandwiches with fruit
  • Baked Potatoes with Veggies

Dinner

  • Birthday Dinner
  • Leftover Cheesy Broccoli and Brown Rice Casserole
  • Pasta with Marinara Sauce and steamed asparagus and salad
  • Veggie Burritos with Cilantro Lime Quinoa
  • Enchilada Soup

In the last two months we have celebrated 5 birthdays in our immediate family (although one of our son’s doesn’t live with us anymore). We now have a break from birthdays but I’ve been working on several different gluten-free and vegan cake recipes. I think I’ll keep at it, besides I like cake, win-win.

Filed Under: Life with Kids, Meal Plan Monday, Meal Plans 2014 Tagged With: birthday, Dessert, gluten free, Meal Plan Monday, Meal Plans, Plant Based Diet, Vegan

Plant-Based Valentine’s Day Meal Ideas

February 12, 2014 by Holly Yzquierdo 30 Comments

valentines day

Valentine’s Day Meal Ideas are saturating every form of social media. I wasn’t planning on sharing any ideas but I realized some of you may need a little push in the right direction if you are avoiding meat, dairy, or allergens like wheat or nuts. I don’t plan to do anything special for my family, I’m hoping for a date night instead.

valentines day

Plant-Based Valentine’s Day Meal Ideas

1. Breakfast for Dinner!

Heart-Shaped pancakes with cherries and chocolate chips. Your kids will love this idea and never forget it. I use a Gluten-Free Mix by Maple Grove Farms that I find at Target or Walmart. For the life of me I can’t make good GF pancakes without a mix.

2. Go Italian

I’ve always associated Valentine’s Day with Italian food, it probably goes back to Lady and the Tramp’s iconic meatball scene. Thankfully, I have several recipes to choose from, some are more kid friendly than others. My Gluten-Free Lasagna is a crowd-pleaser; it is husband, kid, and teenager approved. My teen even thought there was cheese in it. (Insert evil laugh here.)

If you are feeding toddlers you may want to go with the Pizza Pasta using small noodles for small hands.

Since it’s for Valentine’s Day try to pick veggies your kids will like best. For my youngest that is broccoli!

3. Steak and Potatoes

Portobello Steaks and Potatoes can take you back to the feel of your omni days without the meat. If your Valentine likes mushrooms this is a great meal. I recommend making either a baked potato or Dirty Mashed Potatoes and steaming asparagus.

4. Picnic at the Park

If you have small kids but would still like to catch a moment with your Valentine try having a picnic at the park. Yes, your kids will be there but they will probably be busy stealing another kids toy or pulling someones hair. Make CHICKpea salad sandwiches and easy finger foods to enjoy. On a side note the weather is in the 70s this week where I live, don’t hate me.

5. Dinner and a Movie at Home

Find a fun movie to rent and order take out or make an easy Crock Pot meal. I love my Easy Crock Pot Mexican Casserole because it comes together in minutes and I only have to wash the Crock Pot. I really dislike doing dishes. Later you can watch your movie as you snack on popcorn.

If you have kids make a Pop Corn Bar with melted Enjoy Life Mini Chocolate Chips, sprinkles, cinnamon, nutritional yeast, crushed candies or other favorite snacks.

6. Don’t Forget Dessert

You need dessert on Valentine’s Day. I think dessert is waaaay more important than the other food. If you are going for the classic V Day dessert you need to make Chocolate Covered Strawberries. Just melt Enjoy Life Mini Chocolate Chips then dip your strawberries in the melted chocolate, refrigerate them until you are ready for dessert. You could also make Brownies or a Fresh Fruit Parfait.

What are your Valentine’s Day Meal Plans?

Filed Under: Holiday Cooking, Life with Kids Tagged With: Dairy Free, gluten free, Healthy, Holiday Cooking, Plant Based Diet, Valentine's Day, Vegan

Plant-Based Tostadas

October 18, 2013 by Holly Yzquierdo 13 Comments

Plant-Based Tostadas

Tostadas are a beloved Mexican dish known for their crispy tortilla base topped with layers of flavorful ingredients. While traditional tostadas often feature meat or seafood, there’s no reason why you can’t enjoy this tasty treat in a plant-based form. In fact, plant-based tostadas offer a fantastic opportunity to showcase the vibrant flavors and textures of vegetables, beans, and other wholesome ingredients.

Plant-Based Tostadas are a fun and easy meal idea. Kids love tostadas and they are healthy too.

Gluten-Free, Allergy Friendly Tostadas

I rediscovered the Tostada when we learned my son had a wheat/gluten allergy. Tostadas are made with corn tortillas, so they were safe for him. Always read the ingredient label though!

Plant-based tostadas are incredibly versatile and adaptable to various dietary preferences and restrictions. Whether you’re gluten-free, dairy-free, or following a specific eating plan, you can easily customize your tostadas to suit your needs. With a wide array of colorful vegetables, flavorful spices, and protein-rich beans at your disposal, the possibilities are endless when it comes to creating plant-based tostadas that are both satisfying and nourishing.

Customization and Variations

  • Get creative with your toppings by incorporating different vegetables, such as grilled corn, sautéed mushrooms, or roasted sweet potatoes.
  • Add protein-rich ingredients like tofu, tempeh, or seitan for added satiety and flavor.
  • Experiment with different salsas, guacamole recipes, or homemade cashew cream for a personalized touch.
Plant-Based Tostadas

We are always changing up our Plant-Based Tostadas! Sure we need a crispy tortilla and beans but sometimes we used Instant Pot Refried Beans and other times we use Refried Black Beans. Lettuce and tomatoes are usual staples but sometimes we add Pico de Gallo, when the garden is growing we will make Oven Roasted Salsa. Another fun addition is Mango Salsa!

Anything goes! Just use what you have.

Plant-Based Tostadas

Ingredients

  • Soft Corn Tortillas (or buy the crispy tostada tortillas)
  • Unfried Pinto or Unfried Black Beans (store-bought refried beans can be used but read the label)
  • Shredded Lettuce
  • Dice Tomato
  • Salsa (optional)

Instructions

Step 1 – Preheat Oven

If using soft corn tortillas, preheat oven to 350° and place tortillas on cookie sheet (I use parchment paper on my cookie sheet).

Step 2 – Bake Tortillas

Bake tortillas for 15 minutes then remove from oven and allow to cool for a few minutes until you can handle them. They may not feel crisp but they will get crispier as they cool. Leftover tortillas can be stored in an airtight container at room temperature.

Step 3 – Add Toppings

Spread beans onto tortillas. Top with lettuce, tomato and any other toppings you prefer.

Step 4 – Serve

These are great as an afternoon snack but also good for lunch or dinner. If serving as a meal I highly recommend making Mexican Rice to go with them. Tostadas are so simple that many kids could assemble them without much help, and they would also be a fun party food.

Plant-Based Tostadas

More Easy Plant Based Meal Ideas

If you like this recipe, you’ll love these plant based meals too:

  • Sheet Pan Chickpea and Sweet Potato Tacos
  • Vegan Pad Thai in Less Than 30 Minutes
  • Vegetable Spaghetti
  • Vegan Sushi Bowl
  • Sweet Potato and Black Bean Bowl

Plant-Based Tostadas

Plant-Based Tostadas

Plant-Based Tostadas are an easy and family-friendly recipe to add to your plant-based meal plan! They can be customized to meet any allergy-friendly needs too.

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 5 minutes
Total Time 15 minutes

Ingredients

  • Soft Corn Tortillas (or buy the crispy tostada tortillas)
  • Oil-Free Refried Beans
  • Shredded Lettuce
  • Diced Tomato
  • Salsa, peppers, your favorite toppings (optional)

Instructions

  1. If using soft corn tortillas, preheat oven to 350° and place tortillas on cookie sheet (I use parchment paper on my cookie sheet).
  2. Bake tortillas for 15 minutes then remove from oven and allow to cool for a few minutes until you can handle them. They may not feel crisp but they will get crispier as they cool. Leftover tortillas can be stored in an airtight container at room temperature.
  3. Spread beans onto tortillas in a thick layer.
  4. Add lettuce, tomato, and any other topping you will enjoy.

Notes

You can use canned beans to save time. One 15 ounce can of fat free refried beans is enough for about 4 people or 8 tostadas. You may need to add some water to the canned beans to get them smooth enough to spread.

Did you make this recipe?

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

© Holly Yzquierdo

Filed Under: Allergies, Frugal, Life with Kids, Main Dish Recipes, Mexican Food, Recipes Tagged With: Dairy Free, Frugal, gluten free, Healthy, kids, Lunchbox, Mexican Food, Plant Based Diet, Recipes, Tostada's, Vegan

« Previous Page
Next Page »

Primary Sidebar

Footer

Find it here!

Amazon Affiliate Disclosure

Holly Yzquierdo of My Plant-Based Family is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Disclosures

Unauthorized use and/or duplication of any part of this website or content without express and written permission from Holly Yzquierdo is prohibited. Excerpts and links may be used, provided that full credit is given to Holly Yzquierdo and MyPlantBasedFamily.com with links to the original content.

More information on our Privacy Policy and other Disclosures are available.

Copyright © 2025 · Wellness Pro on Genesis Framework · WordPress · Log in