My Plant-Based Family

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

Life with Kids

200th Post

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Today marks my 200th post! I have to say I feel a bit like celebrating. I also thought it be fun to share some random tidbits about me and my family.

I hope I don’t convey any unintended ideas of grandeur, I don’t think I do. I’m just a regular wife and mom. I make a lot of mistakes and let me kids watch way too much age-appropriate Netflix. I’m not looking for praise with this post but I do want to share about me so that you can see I’m probably a lot like you.

Husband and son sharing salad

Family

I love my husband! He is incredible and loves me more than I thought possible. I’m so proud of him and appreciate all he does for our family. He does his best to live out his faith. I love my kids! I’m still trying to figure out how to “parent” teenagers, especially when they don’t live with us. It’s a tough road sometimes. My little boys are crazy, fun, super cute. They are a bit like wild animals sometimes. I’m constantly impressed by how smart they are.

Friends

I love my friends. I have a small group of very close friends that I would do almost anything for; I love them and their kids. I can’t tell you have blessed I feel to have them in my life. When I’m struggling I know I can call on them for help and prayer. I have other friends that are not as close that I also appreciate. I am not good at starting new friendships because new friendships take time to really be invested and I don’t have a lot of extra time at this stage in my life. I also have some virtual friends that I’ve “met” through blogging. I just know we’d hit it off if we met in real life.

sharing

Eating

I am not always a healthy eater. That may come as a shock to you. I sometimes choose to have “bad” food I know I’ll regret. I don’t love all things fruit and veggie related but I try to make good choices most of the time. When people tell me, “I don’t like ____” or that their husband/wife/kids won’t eat _______ I’m sympathetic but don’t completely believe it. My tastes changed and I eat a lot of things now I wouldn’t eat before going plant-based. Another confession is I sometimes drink soda. It’s not an all the time indulgence but I especially like it with junk food. 🙂

Blogging

I’m not a great writer and often find mistakes when I go back and read old posts. I’m a worse photographer but do my best. I’m very envious of great bloggers/photographers. I have an old camera that needs to be replaced but I’m too cheap to splurge for a “good” camera, especially one that I’d have no idea how to use. I do love blogging and sharing ideas and recipes. I love getting email from readers sharing their stories and asking questions. I’m not quick to reply because I spend hours on each one, researching, thinking, bouncing ideas off my husband, and of course writing. I also love connecting with readers on Facebook.

A little soaked

Health

I do not take my kids to the doctor for Well Child visits. I sort of lost confidence in their pediatrician and now only take them to a doctor when they are really sick and actually need to go. I found a great family practice that specializes in natural medicine near our home. I also don’t vaccinate my kids. We see our chiropractor for most medical issues. If you live in the Phoenix area check out Hill Chiropractic; they have helped us over the years deal with colic and ear infections  when our 3 year old was younger, digestive issue with my husband, TMJ with me, and traditional back and alignment issue’s for me, my husband, and our oldest (teenage) son. My husband and I have also had Science Based Nutrition testing done through the office.

Faith

My faith is extremely important to me. I belive Jesus is the son of God, and that His sinless life and death on the cross paid the price for my sin. I don’t live it out well all the time. I try to be a good representative of my Savior but I fail daily. I believe the Bible and that it commands us to LOVE one another. That commandment says nothing about loving those who belive the same as you or who have it all together. If you’ve had a bad experience with Christians I can relate because I have too. Can I apologize for them? I’m sorry if they hurt you. My faith doesn’t require me to hate anyone, it commands me to love! In case you are wondering your choices, lifestyle, orientation, religion, or even your look don’t exclude you from God’s love or mine.

Licking the spoon

A Few Random Things

I am a horrible housekeeper and sometimes wonder if people who come to the group I host are bothered by it. I am very careful about cleanliness when cooking. I’m constantly washing my hands and any tools/dishes I’m using. I do all I can to avoid an allergen cross-contamination. I do clean up before company comes over but I live with two little animals boys so my house doesn’t look like a catalogue. Also, I hate doing dishes!

I am fashion-challenged and always ask my husband and teenage daughter if what I’m wearing is ok. I do get compliments from others so I guess it works. I’ll often stay in my pajama’s or workout pants most of the day, sometimes waking up, showering and getting in a clean pair.

I have naturally curly hair, sometimes I’ll straighten it and some people don’t recognize me right away.

We do not have and do not want pets; we have two animal boys remember. 🙂

Thank you for reading, not just this post but any other you may have read.  I wouldn’t have made it to 200 without you! THANK YOU!

Did I forget something? What do you want to know?

Easy Mexican Rice and Bean Casserole

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At its core, Mexican Rice and Bean Casserole is a celebration of simple, nutrient-packed ingredients. It is gluten-free, family friendly and made with pantry staples. It takes no time at all to toss together and you can let it cook mostly unattended. Plus, it only uses one pan for easy clean-up!

The first time I made it in a large casserole dish, the second time I just cooked it on the stove and served it on a bed of greens with some homemade Pico de Gallo. The oven version is the easier of the two because you just put it in the oven and leave it until the timer goes off.  That is the version that will be explained here. Both ways are incredibly easy, someone just learning to cook can make these and impress everyone at their table.

UPDATE: I now have a Crock-Pot version of this recipe! Check it out HERE if you love good food! Or if you have an Instant Pot try this version!

A Dish for Every Occasion

This casserole is a meal-prepper’s dream. It keeps well in the fridge and reheats beautifully, making it ideal for packed lunches or quick dinners throughout the week. You can even freeze portions for longer storage, ensuring you always have a delicious, homemade meal on hand.

One of the best things about this casserole is how adaptable it is. You can easily tailor it to your preferences, using your favorite beans, swapping in quinoa or brown rice, or adding extra veggies.

One of the greatest aspects of Mexican Rice and Bean Casserole is its versatility. It fits seamlessly into any occasion:

  • Weeknight Dinner: Quick to assemble and easy to bake, this casserole is a lifesaver after a busy day.
  • Potluck Favorite: Its vibrant colors and bold flavors make it a crowd-pleaser, and it travels well.
  • Holiday Table: Add a plant-based option to your holiday spread—this casserole holds its own among festive dishes.
  • Meal Prep Star: Make a big batch and portion it out for lunches and dinners throughout the week.

I love eating this with chips or in tortillas. Add a little avocado or your favorite salsa to spice it up.

How to Make Mexican Rice and Bean Casserole

Ingredients

  • 1 cup uncooked brown rice
  • 2 1/2 cups water (3 cups for casserole version)
  • 1 8 oz can of tomato sauce
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 2 cups cooked beans (or 1 can drained beans) I’ve used pinto and black beans.
  • 1 cup corn (optional)

Instructions

Step 1 – Preheat Oven

Preheat oven to 350°

Step 2 – Add Ingredients

Add all ingredients to a 9×15 casserole dish and stir gently.

Step 3 – Bake

Bake for 1 to 1 1/2 hours until rice is tender.

Serving Suggestions

Mexican Rice and Bean Casserole is a meal in itself, but it pairs beautifully with a variety of sides and toppings to create a full Mexican-inspired feast:

  • Fresh Toppings: Add diced avocado, chopped cilantro, sliced green onions, or a squeeze of lime for brightness and texture.
  • Salsas and Sauces: Serve with pico de gallo, roasted tomato salsa, or a drizzle of vegan sour cream to enhance the flavors.
  • Side Dishes: Pair it with a simple green salad, a bowl of tortilla soup, or roasted veggies for a balanced meal.
  • Tortilla Chips: Use them as a crunchy topping or as a scoop to enjoy the casserole dip-style.

Variations to Try

Once you’ve mastered the basic recipe, consider experimenting with these fun variations:

  • Spicy Twist: Add diced jalapeños or a sprinkle of cayenne pepper for a kick of heat.
  • Southwest-Inspired: Incorporate roasted sweet potatoes or butternut squash for a seasonal spin.
  • Mediterranean Fusion: Swap out some spices for oregano and smoked paprika, and top with plant-based feta for a unique twist.

More Plant Based Mexican Recipes

If you like this dish, you’ll love these recipes too:

Mexican Rice and Bean Casserole

Mexican Rice and Bean Casserole

Hearty Mexican rice and bean casserole packed with bold flavors, wholesome ingredients, and plant-based goodness—perfect for a satisfying, easy meal!

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 cup uncooked brown rice
  • 2 1/2 cups water (3 cups for casserole version)
  • 1 8 oz can of tomato sauce
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 2 cups cooked beans (or 1 can drained beans) I’ve used pinto and black beans.
  • 1 cup corn (optional)

Instructions

  1. Preheat oven to 350°
  2. Add all ingredients to a 9×15 casserole dish and stir gently.
  3. Bake for 1 to 1 1/2 hours until rice is tender.

Notes

Serve on a bed of greens or in a tortilla

Did you make this recipe?

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

© Holly Yzquierdo

Gluten-Free Pumpkin Muffins

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Welcome to My Plant-Based Family! Thank you for stopping by today. I hope you are enjoying the Virtual Vegan Potluck. If you stopped by my page and aren’t quite sure what I’m talking about you are in for a treat. Over 100 bloggers are each “bringing” a dish to the potluck today. Just follow the links at the end of this post or click here to start at the beginning.

We have been eating a plant-based diet for 1 year. Last spring we found out my youngest son’s skin issues were the result of gluten. Thankfully he doesn’t have to miss out on delicious baked goods. I’m happy to report that this recipe is kid tested and approved! Don’t let the long ingredient list scare you, this recipe is easily made with pantry staples. If you don’t need to eat gluten-free but really want a delicious pumpkin filled treat check out the Pumpkin Bread or these Pumpkin Cupcakes.

Gluten-Free Pumpkin Muffins (Vegan)

Ingredients

  • 1 cup Brown Rice Flour
  • 1/2 cup Tapioca Flour
  • 1/2 cup Potato Starch
  • 1 tsp xanthum gum
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1/8 tsp cloves
  • 1 ripe banana (I defrosted a frozen banana)
  • 1/2 cup unsweetened applesauce
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • 1 15 oz can of pumpkin or 1 1/2 cup pumpkin puree
  • 1/2 cup rice milk
  • 1/2 cup vegan chocolate chips (optional)

Do

  1. Pre-heat oven to 350° F and prepare your muffin pan, I use non-stick cooking spray (the only time I ever use oil).
  2. Mix all dry ingredients in a big bowl, except optional chocolate chips.
  3. Mix all wet ingredients in a medium bowl.
  4. Pour wet ingredients into dry ingredients and stir until mixed well.
  5. If using chocolate chips, add now.
  6. Scoop batter into muffin tins until almost full.
  7. Bake 20 to 25 minutes or until toothpick inserted comes out clean. If making mini muffins bake for 15 minutes.
  8. Store in an air tight container at room temperature.

Serve

These muffins are delicious and quite possibly the most delicious gluten-free muffin I’ve ever tasted.  They are perfect for a snack, but could also be eaten for breakfast or if you add chocolate chips a decadent dessert. Most of the gluten-free baking I’ve done doesn’t taste so great the next day but these pass the two-day test with flying colors. I’m taking them to a baby shower this weekend, if I can keep by kids from eating them all.

If you are looking for more gluten-free muffin recipes check out these Gluten-Free Chocolate Chip Banana Muffins or Gluten-Free Apple Muffins.

Please continue through the potluck, after all you don’t want to miss a single dish do you?

Nutty Apple Cinnamon Oatmeal

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Sometimes I get stuck in a breakfast rut. As the seasons change I find myself craving new flavors and textures. Oatmeal is the perfect vehicle to test out my newest ideas whether I add fresh fruit and berries or dried fruit with seed and nuts.

This morning my thoughts drifted back to my childhood and the single serving packets of Apple Cinnamon Instant Oatmeal I remember eating. I’m sure that oatmeal was better than the Count Chocula I ate regularly, but they were both full of sugar and devoid of nutrients.

Nutty Apple Cinnamon Oatmeal (An Unrecipe)

Ingredients (amounts will vary depending on your number of servings)

  • Rolled Oats
  • water
  • 1-2 apples, diced
  • cinnamon
  • sweetener (I used maple syrup)
  • walnuts (optional)
  • ground flax (optional)
  • almond slivers (optional)

Do

  1. Bring water and diced apples to boil. Two cups of water for every 1 cup of oats is a general rule.
  2. Add oats and stir regularly.
  3. Once oatmeal is done, add cinnamon and sweetener of your choice.

Serve

I like wait until the oatmeal is put in bowls to add the optional add-ins. Add a side of fruit to round out the meal is always a good idea. 🙂 My kids loved this by the way and I’m willing to bet yours will too. You can also try this with quinoa or brown rice to mix things up a bit.

On a side note, Vegan Month of Food, Vegan MoFo is still under way. I am a few post behind but I’m cutting my self some slack because I’ve been super busy. I had hoped to catch up over the weekend but made the executive decision that my sanity is more important than catching up. 🙂

 

Veggie Kids

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Meet my Veggie Kids! They are 3 1/2 and 20 months. The are also both pretty stinkin awesome!

Sharing an apple

Their whole world revolves around food. They are “good eaters” and normally eat a lot, although they prefer to graze. I hear requests all day long for apples and banana’s. The 20 month little guys says “amanas” instead of bananas.

Sometimes one apple just isn’t enough.

The 3 1/2 year old loves eating leaves; he eats spinach mostly but will eat raw kale too. We give him a tiny bit of salad dressing to dip the leaves in.

Eating his leaves.

We made the move to plant-based 1 year ago and I’m so happy with their progress. Before we made the switch the big guy was a drive-thru, fast food junkie! He has come a long way.

He doesn’t really prepare his own meals. 🙂

The little guy hasn’t really been exposed to much unhealthy food. He can’t handle gluten so fast food isn’t really an option.

Soaking wet, checking out this tree.

Becoming quite the “tree hugger”

A few of their favorite recipes are: GF Apple Muffins, GF Chocolate Chip Banana Muffins, Baked Potatoes, Parfaits, Smoothies, Unfried Beans and Mexican Rice, Brown Rice and Broccoli Casserole among other recipes you can check out on my Recipe Page.

Oh Poo!

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Yes that is right POO! Poop, excrement, stool, feces, (insert other inappropriate words) or whatever you prefer. In our house poo seems a little less scary when your 3 year old starts yelling it in a crowded room. Don’t worry that is as provocative as it’s gonna get, I think. Yesterday I saw someone in a Plant-based/vegan Facebook group mentioned how much more regular her family is, especially her kids who are going through a ton more diapers everyday. Oh honey, I can sympathize. Until just a few months ago I had two Plant-Strong Pooping Machines in diapers. Thankfully the 3 year old is (mostly) done with diapers. My 1 year old still turns our 2-4 poopy diapers in a typically morning, ah the good life of a diaper changing momma.

We talk about poop a lot at my house. What can I say, I have little boys . Besides, poop is an interesting subject. My three year old is constantly talking about how big, how much, what color, what shape and what he sees in it. He also talks though not getting it on his clothes, the floor, his hands, and the lights, I’m not sure why that one ALWAYS comes up but it does.

In my early 20s I had a friend who sold a line of  supplements and one was a probiotic. During the sales demonstration they talked about how some people, especially women would go days to a week without having bowel movements. Of course I saw no problem with that, who wanted to poo more? Wasn’t I silly?

My Pooping Habits (Feel free to skip this part)

I wasn’t regular until my first pregnancy. Wow, what a relief, I looked forward to that moment of the day. After going plant-based things really took off. You will often hear plant-based eaters talk about feeling lighter, that is because they are having multiple bowel movements a day and their food is digesting faster. Meat and oil both slow down digestion, if you eliminate those from your diet you will process your food faster. My “potty times” are typically quicker and cleaner than they used to be, there is no struggling because things are moving well.

Start Reading Again 🙂

Beans and grains along with a variety of fruit and veggies will help anyone wanting to “lighten up” and be more regular. I can tell when I eat something that is not so good for me because my digestion slows down. Imagine your digestive track like a highway. Vehicles move toward their destination at various speeds but they are essentially going the same direction. Some cars are fast, others are bigger but slower, and some just cause problems. During rush hour there are more cars but they are moving slower, other times of day there are fewer cars traveling quicker. Get the picture?

I imagine some things like fruit to be like sports cars or motorcycles, moving quickly. Bigger cars and small trucks are like some veggies, while larger trucks are like higher fiber foods. Occasionally there are hiccups or events that cause backups on the road. To much traffic, barricades, an accident that everyone has to stop to look at. Several months ago while driving the highway was closed, a semi with hazardous chemicals had collided with another vehicle. Both sides of our divided highway was closed for hours. If I went out and ordered fried chicken my digestive system would respond in a similar fashion, complete closure. Even now if we go out to eat and my food is cooked with oil I can fill the “traffic” slow down.

Please don’t hold the above example to scientific or medical scrutiny, it is just a picture to make a point. The food we eat isn’t really racing to the finish, it is getting mixed up and broken down together.

Everytime I change my 1 year olds diaper the 3 year old likes to see the poo, he talks all about it. It goes like this, “I need to see his poo” so I show him the diaper. He then says, “wow, that’s a lot of poo” then in an almost desperate voice he exclames, “it’s on his bottom.” He then talks about other “parts” but that is a subject for another day.

Another important part of the pooping process is water. You need to drink plenty of water for all of your bodily processes to work the way they were designed, pooping is no different. Water will help flush toxins and waste out of your system. If you are not having regular bowel movements you may really be full of poop, no offense!

Some people need probiotics to get their digestive system healthy. All probiotics are not created equally. I am not an expert on them so I wont recommend any specific type.

The moral of the story: Pooping is Good! More pooping is usually better!

Happy pooing!