My Plant-Based Family

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

Dairy Free

Eating Well

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Last weekend I hopped in the car and drove 1 1/2 hours north through the mountains and arrived in a considerably cooler Payson, AZ for a women’s retreat. I don’t know about you but anytime I travel I get a little nervous about what I’m going to eat.

A few months before the retreat the organizer sent an email asking if anyone had any dietary requirements. I did my best to explain mine but told them I could bring my own food so they wouldn’t have to worry about it. I admit I was a bit nervous at that point. As the weeks went on I’d get emails asking if I could eat this or that. They even sent me a copy of the regular menu and asked about adapting it. I didn’t know it at the time but one of my friends who is also plant-based (and gluten-free) had a meeting to discuss our menu.

The food was awesome. I couldn’t finish my meal regularly because there was so much good food for me to eat. Those who follow me on Facebook got a sneak peek at what I was eating.

Dessert was so good that I never got a picture because those amazing little truffles just kind of hopped in my mouth and into my tummy. I didn’t take my camera so I was doing my best to try to take pictures with my phone. Most of the time I’d start eating then remember to take a picture. Oh well.

When I arrived there was an amazing vegan chili waiting for me. It tasted a lot like my chili. That made me happy! 🙂 We were off to a good start.

The next morning I had brown rice with peanut butter, raisins, maple syrup, and I think almonds. Lunch was a deluxe salad bar with everything you can imagine plus an incredible vegan pear vinaigrette (pictured at the top). Dinner that evening was gluten-free pasta and broccoli.

The last morning there was oatmeal but it was almost gone when I went to breakfast. I didn’t want them to have to cook more but then I heard the words “special granola” they had made it just for the vegans and gluten-free ladies. It was delicious! I want the recipe! They also made us special smoothies that we could barely finish. We were so full from everything else but they tastes so good. I didn’t get any pictures this last day but I have a lot of great memories.

I really enjoyed the non-food elements of the retreat also. I met a bunch of incredible and inspiring women who I feel incredibly blessed to know. There was insightful teaching and activities and dynamic worship times. When I arrived on Friday I only knew a few of the women there and when I left on Sunday I wished I had more time to nurture those new friendships. It was really hard for me to leave my family to get away for a weekend but I’m so glad I did. I only wish I could attend an event like that with my husband.

I was definitely challenged to make Jesus preeminent in my life, to rest and rest in Him. To trust God, exercise faith in Him, and strive to live a life of obedience.

Have you ever gone somewhere and been so well taken care of?

October Healthy Cravings Recap

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Last week I had a great time at my Healthy Cravings group. I kept it much simpler than in September but it worked out well.

I made Chili and Taco Soup. My friend Cara brought over her Vitamix demonstrated making a soup for everyone.

is always a crowd pleaser so I made a batch with chocolate chips and a loaf without. I also made the Pumpkin Cupcakes I shared yesterday. I frosted some with Chocolate Mousse and they disappeared! I always send leftovers home with the ladies who attend. One of the ladies told me when she woke up the next morning all of the banana bread and pumpkin cupcakes she took home were gone and no one would admit to eating them! She also mentioned that her husband really like the Taco Soup.

November’s Healthy Cravings is on the 8th!

 

Pumpkin Cake/Cupcakes

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Need some help figuring out what to do with all of that pumpkin you bought? Look no further!

pumpkin cake

Pumpkin Cake

Ingredients

  • 2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 1/2 cup pumpkin (or 1 can)
  • 1 cup maple syrup (I’ve also used agave OR 1/2 cup maple syrup  with 1/2 cup turbinado sugar)
  • 1 tsp vanilla
  • 1/2 cup almond milk
  • vegan chocolate chips (optional)

Do

  1. Preheat oven to 350° F.
  2. In a large bowl mix the first 5 ingredients.
  3. I medium bowl mix the remaining ingredients, except chocolate chips if using.
  4. Pour wet ingredients into the dry ingredients and mix.
  5. Grease pan or use cupcake liners.
  6. Pour into pan and bake until done. 30-40 minutes for a 9 inch cake pan and 15-20 for cupcakes

Serve

This first time I made this I cake I ate all but 2 pieces by myself. I just could not resist it. I mixed up a little glaze but wasn’t crazy about it. The next time I made this I went with cupcakes and added chocolate chips and made this Chocolate Mousse to use as frosting.

I made these for my last Healthy Cravings group, which I’ll write about tomorrow. Let’s just say they were a big hit. I cooked the cupcakes a little long and they stuck to the liners 🙁 so next time I’ll watch them a little more closely.

There is a little over a week left of the Vegan Month of Food, a.k.a. Vegan MoFo. I hope you’ve been enjoying all of the recipes. The Vegan MoFo ends October 31st. I’m excited to participate in the Virtual Vegan Potluck on November 1st. There are 105 participants this time so get ready for a ton of mouth-watering recipes.

My Favorite Lunch

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Veggie Stuffed Pita

I’m not a salad lover. But I LOVE this Veggie Stuffed Pita with hummus.

Hummus is the deal breaker for me, it is not as fulfilling without it. I also make this as a wrap with either tortillas or lavash bread. I’ll eat it everyday for weeks then not touch it for months. I use whatever veggies I have available. In this wrap I used spinach, red bell peppers, carrots, onions, cucumbers, tomatoes and hummus.

These guys can easily be wrapped up for a lunch on the go, although I wouldn’t recommend eating them while driving. I have a hard time eating them while sitting still without making a mess. 🙂 They would be perfect for a picnic or brown bag lunch, especially paired with a piece of fruit and maybe even a Party Worthy Parfait.

What is your favorite thing to eat for lunch?

Almond Dream Dessert Bites Review

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For the record no one asked me to do this review. Recently I was checking out the freezer section at my local Sprout’s when I saw these little yummy looking bites. I picked them up, looked over them, then put them back. The lady next to me said, “those are really good.” She told me how she will often have three pieces (serving size is 15) after dinner for a nice little treat.

I decided to try them. When I got home and got the groceries put away you better believe I tore into that little container. I ate one and it was heaven. Yes, I’m sure I could have eaten the whole container but I did not. After all these are not a health food, but sometimes you need something a little on the junk food side.

Since these are made with almond milk they are non-dairy but they don’t taste different from the normal treats I grew up eating. It kind of reminded me of Snickers ice cream bars.

All in all I loved it. These probably wont make it into my shopping cart every week because I try not to eat this type of dessert often. These are perfect for an occasional treat and very tasty. I think they will make the perfect after dinner taste of chocolate that often crave.

Have you tried these Almond Dream Dessert Bites? What did you think about them?

Planning a Party (Really 3)

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I’ve had a lot going on lately and it’s not slowing down any time soon. This week I’m hosting another Healthy Cravings group in my home. Healthy Cravings is simply a gathering of ladies who want to learn more about eating a whole food, plant-based diet. Ok, a lot of them just want to learn how to lose weight, some just want to show up for the food, but others are poised to make one of the biggest changes in their lives and reclaim their health.

This months menu isn’t completely decided but most of it is worked out, at least in my mind. I’ll be making Chili and Taco Soup. I’m also planning to serve pumpkin cupcakes or cakes (haven’t decided on that) and I’ll be sharing that recipe no later than next week. Last time I had twice as many people RSVP than actually showed up and way too much left over food. I plan on playing it way more conservative this time.

November’s Healthy Cravings is on the 8th so I really need to be on the ball with that one. It’s theme will be Thanksgiving foods so send me links to your favorite healthy or healthyish Thanksgiving dishes.

I’m also helping a friend plan a baby shower for one of my besties. The food will all be brunch fare. So far I’m making my Party Worthy Parfait’s, Pumpkin Bread (Muffin Style), and a smokin Fruit Platter, tray, bowl or something schmancy. I’m gonna bring my favorite So Delicious Coffee Creamers and Chai. The other hostess is making all of the food that requires meat, dairy, or eggs. Isn’t she a gem!

These three parties all take place in the next three weeks. Did I mention I’m headed off to a retreat this weekend? No, I don’t think I did. This is the part where I should gloat right, just kidding.

Do you have any suggestions for my party menus? I’m really needing help for my Thanksgiving Healthy Cravings, so many recipes to discover and test before November 8th. YIKES!