My Plant-Based Family

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

Round Ups

6 Ways to Eat Kale (even if you hate it)

by 12 Comments

It seems like as soon as you announce you are moving toward a plant-based or vegan diet the world assumes you love kale. As if by default you become a card-carrying member of the “I Love Kale” fan club a.k.a. Kale Club; you even buy the t-shirt.

Do you want to hear a secret?

I don’t like kale. There I said it. I really don’t like raw kale. Gasp!

Do you love kale? Probably not! 6 Ways to Eat Kale Even if You Hate It!

 

I have discovered a few ways to eat kale that aren’t all that bad. Just in case you are like me, I wanted to share them with you. That way if you are ever cornered in an elevator with a Kale Club member you can speak convincingly on the subject. [Read more…] about 6 Ways to Eat Kale (even if you hate it)

Quinoa Recipe Roundup

by 3 Comments

Last week at Healthy Cravings I talked all about Quinoa. I was making a list of recipes to send out to the participants when I realized I needed a Quinoa Pinterest Board. Now I’m able to save all of my quinoa recipes in one place.

Quinoa Recipes

I don’t want to miss out on your favorite recipes too! Leave a comment with your favorite recipes so I can Pin them!

My Favorite Quinoa Recipes

Quinoa-Lentil Tacos

1. Quinoa-Lentil Tacos are my favorite way to eat tacos! They taste great in crunchy taco shells or in a giant veggie filled burrito.

Quinoa seasoned for Tacos

2. Quinoa Taco “Meat” comes a close second. It is perfect for people who can’t eat lentils and is easy to mix up using leftover quinoa.

Quinoa-Squash Salad

3. Butternut Squash and Quinoa Salad is a great salad for fall and winter. Seasonal veggies can be substituted once your squash is gone.

Lemony Quinoa wraps final 3

4. Light and Lemony Quinoa Salad is perfect for warm weather or anyone wanting a filling but not heavy meal. This is a great wrap to fuel your workout. I ditch the wrap and serve this in a bowl for my 2 year old. He is a veggie lover and loves quinoa.

Summer Berry breakfast quinoa HT1

5. Summer Berry Breakfast Quinoa can be made any time of year. I usually keep frozen berries in the freezer but when I’m out I just substitute diced apples. My boys beg for quinoa all the time. The 4 year old always means “breakfast quinoa” because he likes it sweetened.

6. Chickpea Quinoa Stir Fry was a family favorite, thanks in part to the fresh pineapple that really made it great. After we found out about my sons pineapple allergy we switched to nectarines or leaving pineapple on the side and adding it to the individual plates.

I also love to add quinoa to soups, stir fry’s and casseroles. Many people even add it to their smoothies. I have lots of other quinoa recipes in the works.

What are your favorite Plant-Based quinoa recipes? Leave a comment below so I can pin them to my new Quinoa Pinterest Board.

My Favorite Plant-Based Soups

by 4 Comments

Yes, the weather outside is frightful! I’ve been seeing pictures of snow-covered yards and freezing temperatures. Thankfully Arizona isn’t too cold but since I’m spoiled with warm weather it is noticeably chilly. Besides staying indoors under a warm blanket, soups are my favorite way to warm up. Enjoy this collection of my favorite plant-based soups in no particular order.

Plant-Based Soups

Plant-Based  & Gluten-Free Soups

Chickpea Noodle Soup is the perfect replacement for old-fashioned Chicken Noodle Soup. It’s warm, comforting and delicious. The Dry Veggie Broth Mix is the key to richness of the soup.

Enchilada Soup is a remake of an old family favorite that was full of unhealthy ingredients. This version is full of beans, grains and veggies and my favorite Mexican spices. This recipe is a great way to impress friends with a warm, healthy soup.

Taco Soup is similar to Enchilada Soup but leaves out the grains and relies on pantry staples. It is easy and delicious. Both the Taco Soup and the Enchilada Soup are extremely versatile, simply remove ingredients you don’t have and add ingredients that are available.

Slow Cooker Potato Soup is the easiest soup I make. You basically wash and cut a few veggies, add water and spices then wait. You can add more veggies and more seasoning if desired. This recipe is intentionally mild in flavor, perfect to taking to a friend.

Green Chili, Cilantro & Lime Soup is a slightly spicy soup with a complex flavor. The green chilies, cilantro, lime along with the Dry Veggie Broth Mix, create a perfectly balanced flavor that the rice and black beans compliment. If you like a South of the Border inspired flavor that isn’t tomato based then this recipe is for you.

Minestrone Soup is a classic vegetable soup that really hits the spot. I’ve served this at events and everyone wants more. It is a little labor intensive if you use fresh veggies but definitely worth it. I used gluten-free noodles so it would be gluten-free. Even though this is one of my earlier recipes I still keep coming back to it.

Check out my Recipe Page for more warm, comforting recipes like Lentil Shepherd’s Pie, this incredible Gluten-Free, Vegan Lasagna or the Crock Pot version of my Mexican Casserole.

Favorite Plant-Based Freezer Foods

by 12 Comments

Favorite Plant-Based Freezer Foods

 

Favorite Plant-Based Freezer Foods

There are several foods that I always keep in my freezer. Freezing food can save time and money when done right. I’m not talking about frozen veggies but I try to keep those handy also. Here is my list of my favorite plant-based freezer food.

Cooked Whole Beans

I buy and cook dry beans in bulk then freeze them in individual or family size portions. When I’m out of beans I’m tempted to use canned, which may be ok but they are more expensive and often high in sodium and sometimes weird ingredients. If you’ve never bought and cooked dry beans is really easy, check out my How to Cook Dry Beans Guide.

Once your beans are cooked and cooled just chose a container, I sometimes use freezer bags or plastic container (I have little boys so I’m not ready to convert to glass), label and store. I’ve successfully stored several varieties of whole beans, including lentils. You can drain them or freeze them in the liquid, which ever you prefer.

Cooked beans can be added to a number of dishes or eaten plain. Next time you plan to cook beans just double it and freeze half.

Unfried Beans

If you have tried my Unfried Black Beans or Unfried Pinto Beans you know they are life changing! They also freeze really well, even more life changing. These are perfect for Nachos or Burritos (which are also great to freeze).

Grains

I often cook grains in bulk and sometimes it ends up being way more than we can eat. Simply choose a container, label and freeze. Some grains may lose their texture slightly. I prefer to use frozen grains in soups or casseroles because they usually need more liquid. Most of the time I freeze rice or quinoa since they are both gluten-free.

Muffins and Breads

Do you ever have company come over and need a snack for a crowd? Maybe you are doing to a birthday party and need an allergy-friendly treat for you little one. Freezing Breads and Muffins are the perfect solution. If you need gluten-free baked goods I recommend Gluten-Free Pumpkin Muffins (with or without chocolate chips), Gluten-Free Chocolate Chip Banana Muffins, or Gluten-Free Apple Muffins.

If gluten isn’t an issue you simply must try my recipe for Worlds Best Banana Bread, this delicious Pumpkin Bread or my Blueberry Muffins.

Soups and Chili

I always try to save at least one serving of soup or chili but I love them so much it is hard to resist finishing it all. I usually store these in wide mouth containers so I can easily dump them in a pot to defrost. I don’t think I’ve tried freezing soups with noodles but I’ve been successful with several different veggie based soups including Potato & Broccoli Soup, Green Chili, Cilantro & Lime Soup, Enchilada Soup and Taco Soup. Chili also freezes really well. Try freezing it in individual portions so you can grab it quickly for lunch. Simply let it defrost throughout the morning then heat at lunch time.

Mashed Potatoes

One year we made way to many mashed potatoes at Thanksgiving but I learned a valuable lesson, Mashed Potatoes freeze really well. I prefer to store them in a containers that can easily be dumped into a bowl for defrosting. You could even whip up a big batch before the holidays to save time, just don’t forget to defrost the day before.

Chocolate Mousse

Although it’s a little too cool for frozen treats I can’t help but mention how delicious Chocolate Mousse is frozen. It’s perfect in Popsicle molds or even in a shallow dish.

What is your favorite plant-based freeze food?

Oh the Weather Outside is Frightful

by Leave a Comment

Ok, it isn’t exactly frightful here in Arizona but I am cold. Give me 100° F and I am alright, 60° F and we might have a problem. Truthfully, I am thankful to live in such a warm climate; since I am acclimated I spend the “winter” bundled up in sweatshirts (I don’t have a warm coat, it’s Arizona after all).

Chances are you live somewhere much colder; this week’s high is 72° F and the low is 36° F. So if you really need to warm up may I offer you a few suggestions?

The Best Chili Ever

This Very Vegan Chili is Texas style and very satisfying. I eat it plain or as a Baked Potato topping.

taco soupMake a double batch of this Taco Soup because you will not be able to stop eating it. It’s easily customizable and perfect to serve guests. If the Taco Soup had a cousin it would be this Enchilada Soup.

Minestrone SoupIf you are craving a bowl full of veggie goodness then look no further. This Minestrone Soup is truly amazing. You will love it and love me. 🙂 It is easily made gluten-free by using rice pasta.

Potato Soup

If you’d like to pull out a slow cooker and let dinner make itself you must try this Potato Soup. Feel free to add other veggies as well.

Do you have a favorite soup to keep you warm in the winter? If not try any one of these easy, frugal, gluten-free soups. They are all full of fiber that will keep you full and fueled. You wont be sorry. If you decided to name you next child after me I’ll understand. 🙂

What’s For Breakfast

by Leave a Comment

In honor of my friend Joye I’m gonna talk about breakfasts. She is transitioning toward plant-based but feels stuck in a rut when it comes to breakfast. The truth is I’m in a little rut myself.

Oatmeal

My go to breakfast is oatmeal. My boys LOVE it! I like it too but I’ve been eating several times a week for months and with the warm weather here it isn’t hitting the spot.

I buy rolled oats or steel-cut oats. Strangely they are more expensive than their over-processed instant counterparts. I highly encourage you to step away from the instant oats, they aren’t doing you any favors. And for the love of kale please don’t buy those little packets of sugary oatmeal evil. They take a perfectly good food, oatmeal and add stuff to it. Instead make your own oatmeal add fruits, nuts, seeds, and a bit of real maple syrup. Sometimes I’ll add banana, strawberries and raw pumpkin seeds and other times I’ll use dried cranberries or raisins. Try this recipe for  Nutty Apple Cinnamon Oatmeal, YUM!

Overnight Oats

A lot of people enjoy the Overnight Oats method of oatmeal. I have not tried this yet but I will. From what I hear Angela at Oh She Glows is the QUEEN of Overnight Oats you can check out her recipe here.

Other Grains

Most other grains can be used just like oatmeal. We have eat Breakfast Quinoa many times. Breakfast Rice is another delicious option. You can use leftover cooked rice or just cook up a fresh batch. I like to cook it a long time so it gets a little mushier than I would prefer for dinner. As it is cooking I’ll stir in cinnamon and almond milk, coconut milk would be good too. My husband likes Breakfast Rice with raisins.

If you are a crock pot user you could mix some grains, water, and fruit together in the evening, cook on low all night, for a delicious breakfast when you wake up.

Bring on the Veggies

Veggie lovers can start their day off with a Breakfast Stir Fry. No special ingredients required just use what ever seasonal veggies are available. For my taste the potato is essential. Leftover veggies work great in this. I like to eat my Breakfast Stir Fry wrapped in a tortilla with a little salsa.

Bread and Pancakes

I love bread for breakfast. Toast is my friend, especially if it is covered in almond butter (peanut butter is my favorite but variety is a good thing). I top it with sliced apples or sliced banana’s most of the time. Since we are switching to gluten-free bread we don’t have it as often. Gluten-free bread is too expensive to eat for every meal. Before going gluten-free Ezekiel bread was my favorite.

I also love pancakes. As a kid I remember going to IHOP and eat so many pancakes I felt sick, only to be hungry again a couple of hours later. After going plant-based we switched to Whole Wheat Pancakes; of course I topped them with nut butter and fruit, just like my toast. As a family our favorite was Blueberry Whole Wheat Pancakes. I use Lindsay’s recipe at the Happy Herbivore you can find it here.

Sadly I have not had the best outcome with making Gluten-free pancakes and I broke down and bought a GF Pancake Mix so we could have them for Father’s Day. Don’t worry I’ll keep trying.

Here’s your chance? What did I forget?