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My Plant-Based Family

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

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Next Step Challenge

Chickpea Quinoa Stir Fry

April 5, 2013 by Holly Yzquierdo 12 Comments

Chickpea Quinoa Stir Fry is vegan (plant-based) and gluten-free.

Stir Fry’s are a great way to add extra veggies to your meal. When don’t use oil so when I say, “stir fry” I don’t mean I’m frying anything. This Chickpea Quinoa Stir Fry is oil-free and delicious. Even my two year old gobbled it up and continued to steal it off of my plate long after his was eaten.

I think the unexpected but delicious pineapple brings it to a whole new level. If you can’t get fresh pineapple you can use mango.

Chickpea Quinoa Stir Fry is vegan (plant-based) and gluten-free.

When making stir frys, ok most things I cook, measurements are just guidelines based on what I like and what veggies we have available. Feel free to alter the ingredients or measurements to suit your families taste. [Read more…] about Chickpea Quinoa Stir Fry

Filed Under: Main Dish Recipes, Recipes Tagged With: gluten free, Plant Based Diet, Quinoa, Recipes, Vegan

Healthy Cravings Recap for March

April 3, 2013 by Holly Yzquierdo Leave a Comment

Healthy Cravings banner

Recently I hosted my monthly Healthy Cravings group. I often get questions about this group so I thought I’d address the most common. This is a local group hosted at my home in Mesa, Arizona. Many people are curious about what we eat and I thought an in home demonstration would be the best way to address questions but also show how good our food is. I hosted my first food demo last summer, planning to have more when ladies from my church asked if I would be interested in holding them as part of our Women’s Ministries. I thought it sounded like a great idea. Our Women’s Ministries groups include a book club, a jewelry making group, and a crafting group to name a few.

Most of the women who come are from my church but several are friends I’ve known outside of church, and now some are local ladies who I’ve connected with through this blog. Each month has a different food theme, March was Breakfast. There are women who come who are not plant-based but want to eat healthy, others have allergies which I accommodate, and some have successfully transitioned to plant-based eating.

The purpose of the group is to be a support system and information center for ladies interested in plant-based living. Of course having a smorgasbord available doesn’t hurt things. I often tell people it is a bit like preparing Thanksgiving every month. There is a recommended donation of $5 but it is not required. I never want money to stand in the way of someone coming.

Oatmeal Bar

Last month I served breakfast including an oatmeal and quinoa bar that featured diced strawberries, fresh blueberries, chia seeds, walnuts, raisins, and dried cranberries. Baked Sweet Potatoes, Breakfast Tacos, Savory Breakfast Muffins with a side of salsa, Blueberry Muffins and Banana Bread were also available. My friend Steffi made some incredible chocolate muffins too!

HC March breakfast tacos

HC March blueberry muffins

HC March savory muffins

The next Healthy Cravings will be meeting next week. We are having a Top Chef/Chopped Style contest with celebrity judge Danny Collier! Danny is a Plant Based Nutrition Coach, Personal Trainer, Speaker, and Model. I’ll have an interview coming up with him in the next few weeks. In the mean time you can follow him on Facebook.

Do you belong to any local plant-based groups? They can be a great resource for local support. To find one in your area check Meet Up or just google “plant-based groups” in your area.

Filed Under: Uncategorized Tagged With: Breakfast, gluten free, Healthy, Healthy Cravings, muffins, Plant Based Diet, Quinoa, Vegan

Giveaway & Interview with author Sid Garza-Hillman

April 2, 2013 by Holly Yzquierdo Leave a Comment

 

ApproachNatural_CVRweb-184x300

Approaching the Natural: A Healthy Manifesto

A few weeks ago Sid Garza-Hillman, a Certified Nutrition and Weight Management Coach and the Programs Director at the Mendocino Center for Living Well at the Stanford Inn Eco-Resort in Northern California asked if I was interested in reviewing his book, Approaching the Natural: A Health Manifesto. My first thought was, “Heck Yeah!”  which was quickly followed with an overwhelming sense of responsibility to accurately portray the book to my readers. While I recommend books often I’ve never given a formal review.

I really enjoyed reading this book and definitely recommend it. First I want to tell you my impressions of the author. Sid, yes we are on a first name basis now (he may not know that though), makes you feel like you have known him for years and probably got in trouble in math class together in high school. Well, maybe not but he seems familiar, like an old friend and explains confusing concepts with easy to understand imagery and humor that will keep you engaged. His passion for life, his family, health and the earth are infectious.

In some ways I felt like he let me, “off the hook” and in other ways I felt extremely challenged and empowered to rise to the occasion and get moving. There is much more to your health than just the food you eat or the amount of exercise you fit into your day. He doesn’t give you a magic formula to follow for success; he simply encourages you to approach the natural and explains how to do that in every area of your life. The book discusses nutrition but it is so much more than a “health” book; it is more of a “this is how you were designed to live” book.

“Approach the natural by taking the smallest steps necessary to at least get you to take steps in the first place.” He explains that you can make huge changes overnight but it is often the small incremental changes that are easiest to make and keep. Basically you don’t have to give up all your vices, sell everything you own, and frolic naked in the forest; health and happiness can be found by choosing to make better food choices, eliminate unnecessary stress, and move your body among other things.

SID10_lo

I also had the opportunity to ask Sid a few questions about his book, his philosophy and of course food.

1. Explain “Approaching the Natural”.

“Approaching the Natural: A Health Manifesto” is a philosophy of health and happiness book. I argue that when we act in line with our natural design, both mentally and physically, we thrive individually and as a species. I believe it isn’t only healthy body, healthy mind, but also healthy mind, healthy body.  The reason why it’s “Approaching the Natural” and not “All the way to the Natural” is that I advocate taking small steps toward a more natural existence until you get to a place that works for you. In writing the book, I wanted to create a super accessible, fun (and hopefully funny!) read that would be easy for anyone, no matter how busy, to pick up and use as an everyday guide (it literally fits in a back pocket!). I am a father of 3, and my wife and I both work….However, we still live very healthy and happy lives using the very tools I lay out in the book.

2. What obstacles stand in the way of approaching the natural for most people?

First, I would say that most people may not even frame health or happiness in terms of what is natural to us, so one obstacle is that they haven’t explored that way of looking at it. For instance, many people want to lose weight so try and figure out a way to do it. Yet, I see weight loss as just one side-effect of health – a healthy body will be at a healthy weight. Understanding that what we do in our lives (both what we eat and how we interact with others and the world) is either in line with or in conflict with our natural design can put things into perspective a little better. Being thin doesn’t mean you’re healthy or happy…Give your body and mind the tools they need to thrive and you’ll increase your chances for both.

Second, quick-fix solutions to our problems are obstacles in that they aren’t solutions at all. To lose weight, we try 7 day cleanses, 21 day meal plans or any number of diets only to return to our old ways of eating. We join expensive gyms and sign up for classes, only to burn out 2 months later. We simply take on too much too soon and don’t approach a more natural existence at all. To truly become healthy and happy we first need to learn to live as healthy and happy human beings. This takes time — I believe incorporating small, manageable steps will yield life-long change.

3. Why does your philosophy work?

Because people don’t have to turn their lives upside down to start living better. With some of my clients I start really, really small. For instance, if someone comes to me having never exercised, I might see if they can manage walking across the room and back once a day. If that’s something they can handle and do every single day, then very quickly they become ‘someone who exercises.’ Sure it’s not enough exercise to yield any substantial weight loss, but it’s a foundation from which to build. They have learned a new behavior, which is the act of taking care of themselves. At that point it’s just a matter of teaching them how to increase the amount of exercise over time until they’re at a place that works for them.

photo 1-3

photo 3

4. Tell us how this works in a busy family.

Same thing goes for a busy family. As I wrote before, my wife and I have three kids – a 9 year old, and 4 year old twins. We both work and trust me, we’re busy (understatement of the year). But we are constantly mindful of the way we want to live. We value time with each other and with our kids. We value treating our own bodies well (through the food we eat, and how we move) and living that example for our children so that they might grow up feeling both good about themselves and worthy of health and happiness. No matter how busy you are as a family, you can take a few moments to consider what is important, and do whatever you can in the context of your lives. If it means only 5 minutes each day with your children to step outside and talk to them about their day, then that’s better than nothing. We too often think it’s an all or nothing proposition – either a 1 ½ hour family dinner every night or nothing at all. I think there is a lot of room in between that can be extremely beneficial. During the first couple years with the twins we barely had time to socialize with other families even though being with our friends is very important to us. But we believe that socializing is natural to humans (we are tribal in nature) and plays a very real part in our health and happiness, so we did what we could even if it meant literally 20 minutes with friends here and there. Recently we have been able to increase that time significantly as the kids are becoming a little easier.

GarzaHillmanFamily

5. Since this is a food blog can you share one of your family’s favorite meals with us?

We make an awesome plant-based lasagna with brown rice pasta, tofu ricotta, shiitake mushrooms, a gluten-free béchamel, and spinach….I’m getting hungry just writing about it!

6. Any last words for my readers?

Please understand this: that taking steps toward increased health and happiness is a gift. It’s not giving up anything at all. Because it involves a transition, it’s essential to take however small steps as necessary to actually get you on the path to real life-long change. In the end, though, every step you take is worth it. Humans have an innate and unique capacity and drive to think, create, and love. Acting in ways that facilitate (and are not in conflict with) these by how we feed our bodies and minds will benefit ourselves, our families, and the world as a whole.

You can contact Sid Garza-Hillman through his website www.transitioningtohealth.net or follow him on twitter: @sidgarzahillman. His book can be found at Amazon, Barnes & Noble, and Powells.

I’m giving away 1 copy of Approaching the Natural: A Health Manifesto to one lucky reader. Click here to enter the giveaway. This contest is open to people living in the US. A winner will be drawn Saturday and notified by email.

FTC Disclaimer: I was given a copy of this book to review and a copy to giveaway but I was in no way compensated or asked to give a favorable review. All opinions are mine.

This giveaway is over, Susan won! I have emailed her. If I don’t hear from her in 1 week I’ll draw a new winner.

Filed Under: Uncategorized Tagged With: book giveaway, book review, Giveaway, interview, Sid Garza-Hillman

Meal Plan Monday: How Are Those Resolutions?

April 1, 2013 by Holly Yzquierdo Leave a Comment

It has been three months since many of you made New Year’s resolutions to eat healthier, exercise more, or some other brand of self-improvement. I never make resolutions, I know myself well enough to know that a “new year” isn’t enough to push me to make a lasting change. If resolutions work for you that is awesome. I do make goals for myself, but I feel like resolutions just kind of set me up for failure.

If you made resolutions how are you hanging in there? If you have struggled to eat healthy be encouraged, spring is here (in some places) which will mean more fresh produce that is less expensive. Warmer temperatures will make it easier to get outside and get moving.

Today’s Meal Plan will be Resolution worthy; inexpensive produce, quick cooking to make time for play, and “lite” enough so you can still get moving. If you need a little more inspiration tomorrow I’ll be interviewing author Sid Garza-Hillman and giving away a copy of his book Approaching the Natural: A Health Manifesto.

ApproachNatural_CVRweb-184x300

Meal Plan

Breakfast is usually oatmeal but I think it will take a backseat this week in favor of quinoa. Cooked quinoa, almond milk, chia seeds and fresh fruit. I bought strawberries on sale recently. We may have nut butter and fruit toast on a busy day. I’m not a big proponent of smoothies, I don’t think they are right for everyone but they are a great way for my kids to get more than their fair share of greens and they love them. Our typical smoothie contains half a blender of spinach, 1-2 oranges, 2 bananas, and any other fruit with some almond milk.

Lunch is usually quick and easy food, occasionally I’ll serve pasta but not often. It takes a little bit of forethought and I usually wait until the last minute. Thankfully my kids prefer sandwiches to just about anything else, if they don’t eat it all I let them finish it after nap. They love baked sweet potatoes (so does my husband) and will eat them plain. I usually opt for a mix of beans and grains with leftover veggies but I’ll have a peanut butter and apple sandwich when the need arises. My husband takes leftovers, assuming they are healthy, are a great way to have a healthy lunch and save money but not eating out or wasting food.

Snacks are big part of my day, my kids always want to eat. We usually stick to fruit and veggies, I feel like they can eat a lot of those without it ruining their next meal. Some days they get a handful of walnuts or leftover muffins for snack. My husband takes several pieces of fruit and a large container of chopped carrots and broccoli along with spinach leaves for a snack.

Dinner is planned much better than the rest of the meals. It often requires more planning, like soaking or cooking beans or cooking grains that may take a little longer. If you are short on time using a crockpot is a great solution, I prefer to just cook several large batches of beans and grains at the same time for reheating later. Last week I planned Grilled Avocado and Veggie Wraps/Tacos but had to delay those because the avocados took a week to ripen. We will be having those tonight! Leftovers will be delicious on a bed of cilantro rice. I’m also developing a new recipe that I hope to introduce soon, it has a lentil base. I think it will speak to the heart of my fellow lentil lovers. Taco Salad using mixed greens, my recipe for Quinoa-Lentil Tacos, fresh salsa (or diced tomatoes, onions, jalapenos, garlic and lime), corn, a variety of beans and fresh avocado makes a very filling and delicious meal. I’m also craving roasted (using broth) potatoes, broccoli, onions and garlic. Seem like this will be an easy one pan meal. Toward the end of the week I’ll make a pot of soup to use up random veggies that haven’t been eaten yet. I did this last week and came up with the best soup I’ve ever eaten. My husband didn’t even get a taste. I only plan on cooking about 4 big meals but I’ll supplement with beans and grains. I can also whip up a quick stir fry at a moments notice.

Did you make New Year’s resolutions? Have you done a good job of keeping them?

 

Filed Under: Meal Plan Monday, Uncategorized Tagged With: Dairy Free, Frugal, Healthy, Meal Plans, Menu Plan, Plant Based Diet, resolutions, Vegan

Savory Breakfast Muffins

March 27, 2013 by Holly Yzquierdo 7 Comments

gluten-free and vegan savory breakfast muffins

I love the simplicity of grabbing a muffin or two on the way out the door. My problem with most muffins is that they are basically a sweet treat with little substance to fuel my day. If you feel the same way allow me to introduce you to a new friend of mine, Savory Breakfast Muffins.

Savory Breakfast Muffin

This recipe has a whole wheat and a gluten-free option and can easily be adapted to accommodate your favorite flavors or dietary needs. Use 2 cups of whole wheat flour or whole wheat pastry flour instead of the gluten-free flours and xanthum gum. I’ve also used a premade baking mix but I prefer to mix my own flours, it will taste great if you choose that route.

These muffins have been enjoyed by over a dozen people. In my most recent batch I substituted 1 tsp of crushed red pepper instead of the jalapeno for an even spicier result. I also marinate the mushrooms in equal parts (1-2 Tbsp) of liquid smoke, Worcestershire sauce, and Braggs Liquid Aminos. If you are avoiding soy you can use equal parts of liquid smoke and water, just read your labels. The marinated mushrooms lead many people to think these contain meat. Don’t let the long ingredient list intimidate you, this is well worth it.

Savory Breakfast Muffins

Ingredients

  • 1 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup tapioca flour
  • 1 tsp xanthum gum
  • 1/4 cup nutritional yeast
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 cup baked potato, diced
  • 1/4 cup onion, diced
  • 1/4 cup bell pepper, diced
  • 1/2 cup mushrooms, diced
  • 1/4 cup jalapeno, diced (or 1 tsp crushed red pepper)
  • 1 3/4 cup rice milk (if making whole wheat version start with 1 cup milk and increase as needed)

Do

  1. Preheat oven to 350° and lightly spray muffin pan.
  2. In a large bowl mix all of the dry ingredients, then add the veggies, lastly the plant milk.
  3. Stir until well mixed adding more milk if necessary.
  4. Scoop batter into muffin pan, I like to fill them most of the way up.
  5. Bake for 24 minutes until an inserted toothpick comes out clean.
  6. Let cool for 10 minutes before removing from muffin pan.

Serve

This recipe makes 10 muffins. I’ve served this at Healthy Cravings and at a women’s bible study. They are easy to eat on the go, are not messy (crumbly) and taste great warmed or at room temperature. If you are serving brunch and need a dish that can be made ahead these are perfect. I plan to make this recipe in a loaf pan soon.

This recipe was shared at Gluten-Free Fridays hosted at Vegetarian Mamma.

Filed Under: Breakfast, Frugal, On the Go, Recipes Tagged With: Breakfast, Dairy Free, Frugal, gluten free, muffin, Plant Based Diet, Recipes, savory breakfast muffin, Vegan

Meal Plan Monday: I’m Feeling Inspired

March 25, 2013 by Holly Yzquierdo Leave a Comment

Portobello Fajita's

I’m not sure of the exact catalyst but I’m inspired. After a long spell of feeling a little blah in the kitchen I’m ready do a little more cooking and some better eating. I also have a lot of new projects and recipe ideas in the works.

Normally I love to brag about the weather here in Arizona but after seeing pictures on Facebook from friends across the country who are covered in snow I can only sigh for you. I got my first sun burn of the year this weekend but if it is any consolation my electricity bill will be quadrupled in a few months when the temperature is over 100° for months. If you want to come visit me now is the time, hurry space is limited.

Meal Plan

Breakfast will be a little different this week. We are still eating the leftovers from Healthy Cravings. I’ll post a recap soon but we are still working on Breakfast Burritos, oatmeal, and Breakfast Quinoa.

Lunch will hopefully be leftovers if I plan well. I also like soup and sandwich (or even salad) combo’s for lunch. These may be a good option for anyone taking a lunch to work. Burritos are easy to transport as well and we just happen to have Mexican Bean and Rice Casserole that is fantastic wrapped in a tortilla or put on top of a baked potato. My boys prefer sandwiches and get incredibly happy anytime bread is involved. They seem to be a little pickier lately but I’m hoping it passes soon.

Snacks are usually fruit or even fruit parfaits but I’m working on a few new recipes that will probably make an appearance here, oatmeal raisin cookies are in the lineup. I’m sure the majority of our snacks will be apples and oranges.

Dinner is where my excitement lies. I bought a pack of avocados and I am dreaming of all the ways to use them. I’m also planning to start using the grill again, oh yes, it is time. Portobello Fajitas paired with Mexican Rice and Unfried Beans are a great combination and worthy of company although we don’t have any coming. A few of the new things I’m working on include Grilled Avocado and Veggie Wraps with black beans and cilantro-lime rice. I also have a new sauce recipe that received a great review from my husband last night. I’m still tweaking it but we will have it again on Baked Potatoes and Steamed Broccoli or maybe over a rice dish.

For more dinner ideas check out the Recipe Page.

Are you experiencing grilling weather or soup weather? No matter where you are I hope you are feeling inspired to cook and eat well!

Filed Under: Meal Plan Monday, Planning, Uncategorized Tagged With: Dairy Free, Healthy, Meal Plans, Menu Plan, Planning, Plant Based Diet, Vegan

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