My Plant-Based Family

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

Dairy Free

Enough is Enough

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Enough is enough! If you haven’t seen “Forks Over Knives” you need to order Netflix, Amazon Prime, go buy the DVD or find a friend who has already done one of those things. I don’t know if you can be completely convinced that a Plant-Based Diet is the healthiest way to eat until you watch that movie or read from some of the authors presented in it. I’m serious! Make plans to watch it today!

[youtube=http://www.youtube.com/embed/O7ijukNzlUg]

I know a lot of really great people who think they are making good choices regarding their health but sadly they are not. Most of us have been taught that 3 servings of dairy and “lean” meat are the way to health; can I boldly disagree. We are looking at a health crisis; obesity, heart-disease, diabetes, and many cancers are completely preventable if you eat the right things. Alternatively, they are almost guaranteed if you eat what the Standard American Diet.

I am normally not so outspoken on this topic. I prefer to encourage and equip others to eat better. When I hear about strokes, heart attacks, cancer in my family and friends my heart breaks and I wonder if I should have spoken up, I should have grabbed them my the shoulders, looked them eyes and plead with them. So now I’m doing that to you. My hands are on your shoulders, I’m looking you square in the eyes, please…enough is enough, it’s time to save your life, it’s time to save your family’s life, let me help.

I hope I don’t offend any of you but sometimes a little offense can help spur change.

I love you my friends and I so appreciate all of you who read this blog. You encourage me daily. Thank you!

Meal Plan Monday: Feeding Teenagers is Hard

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A few weeks in and I’m still attempting to feed my teenagers. I say attempting because they are not super enthusiastic about our plant-based eating. I take my hat off to all of you who have successfully transitioned your teenagers (or unwilling husbands) to a healthy diet. Since we only have 6 weeks with our “big kids” and they are not really on board there is only so much I can do.

I think a lot of it is a mental game with them. I have cooked a few not so healthy meals that they think are healthy so they don’t like them. Does that make sense? The older kids are definitely more open to healthy eating than the youngest of the teenagers. I used to make spaghetti with ground beef in a red sauce (often I’d add veggies too); I made a delicious meal of organic pasta and red sauce with mushrooms, onions, and diced tomatoes. I don’t care what they say it was delish!

Some of the time I try to cater to their taste too much then I find myself not eating as well as I should. I have decided to fuel my body with nutritious food that I enjoy and if they don’t want it they can probably find something they can eat. I have been buying a lot more cereal than normal and even some granola bars.

There have been some successes too. Today our oldest said they broccoli I steamed was the best he had ever had. Our daughter enjoyed some broccoli in a millet based casserole and she doesn’t usually like broccoli. I expect more of these instances along the way.

When we eat out we try to find places where we can all get something we like. That is tougher than it sounds especially when we are in a hurry and need to feed my gluten-free toddler. The places I like to eat are a little more expensive than I’m used too, of course I’m not used to feeding 7 people for each meal. We got take out from one of my favorite places, Pita Jungle, one evening and the big kids didn’t like it. Lucky for me my daughter ordered the Spicy Black Bean Burger which I love! One son ordered nachos so we had to toss them because they had cheese and I don’t touch that stuff. We have also gone to Chipotle which worked out well because I got a meatless meal and they were able to order what they wanted.

I hope I don’t sound like a whiner because I am really HAPPY that they are here. I just want to be real with you all because I’ve had several people write to me about the difficulty they have feeding their kids healthy food. You are not alone my friends, you are not alone.

Meal Plan

Breakfast will be cereal (I refuse to buy cow’s milk), oatmeal, cream of wheat, or toast.

Lunch is often leftovers (I cook extra for this), an easy pasta dish, or sandwiches.

Snack is fruit, hummus and veggies, or other quick items that will tide us over until dinner.

Dinner is where I try to focus on more veggies and whole grains. This week we will have Pasta, a Rice and Veggie casserole, Lentils either as part of a bean burger or perhaps Mexican food and Chickpeas that I cooked this morning. I know of three busy nights already this weeks so I don’t have an official plan. I also have tomatoes, Portobello’s, and cauliflower that I need to use soon.

Do you have trouble keeping everyone happy in the food department?

Cheating

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Do you cheat…on your diet? I don’t.

I don’t cheat because I don’t make anything off limits. I know this probably sounds ridiculous, but is it really?

I’m the kind of person that as soon as I make something “off limits” can think of nothing else. If I decided to go off of sugar/chocolate/coffee I would crave it. Heck, if I decided to forgo eating broccoli I would probably dream about it until I caved.

After I transitioned to a Plant-Based diet I’d occasionally “decide” to have something that most people would consider a cheater food. One example of this is dairy. After the first few weeks off dairy I didn’t crave it any longer. One date night (after months off dairy) my husband and I decided to share a small piece of cheesecake, go ahead and shake your head in horror.  I woke up 2 days later with intense pain, mostly in my arm, shoulder, and neck. I could barely use my arm or care for my children. The pain was severe that day and slowly let up, it took about 4 days for complete relief. I always have a bad reaction to dairy and can tell if I eat in inadvertently.

For me dairy is not in the “off limits” category but it is in the “totally not worth it” category. I will never go back to eating dairy. Really I don’t miss eating meat either. I miss the convenience of running through a drive thru for a quick meal. Thank God for bean burritos!

Last weekend I took my son to a birthday party, I didn’t know what the food situation would be so I grabbed a Lara Bar just in case. I wasn’t going to be snobby or rude about any of the food but I also wasn’t going to eat something I wasn’t comfortable with just to make someone else comfortable. I was very happy to see fruit, veggies, “veggie straws” and a six-foot party sub with all of the trimmings. I could have eaten my Lara Bar but I was happy to eat what the hostess provided. I did take the meat and cheese off of 2 slices of sandwich much to the dismay of one of the party goers, until I offered it to him. He then determined that I was a good person to eat near because he could have what I didn’t want. Do you know what else happened? I loved my sandwich, I had been craving a sub but I didn’t want to eat the processed meat, blech.  Thankfully the mustard was the secret ingredient that made the lettuce, tomato, and onion sandwich a masterpiece. I loved it!

So as you can see, I never “cheat” I might decide to eat something in the “I don’t want to admit to eating this category” but not usually. In case you’re wondering there is also a “I don’t normally eat this but I will this time” category. That includes things like fries, restaurant salad dressings that are likely to have oil, and restaurant hummus. It could also include random things from the clearance section that contain a way too many ingredients but I’ve had a tough day and need chocolate now! Hey I never claimed to do this perfectly.

So are you a cheater? It’s okay, you can admit it, you are in good company. Or you can take my approach, it takes the pressure off of being perfect and just strives for being better. Try to make choices you can live with, not choices that are gonna kill you.

Meal Plan Monday: Feeding Teenagers

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Our big kids have been here for almost two weeks and I know my plant-based cooking is taking a toll on them,especially the fiber. When my husband and I went for our weekly grocery shop this weekend our 13 year old asked if we could pick him up some Doritos. We told him the place we shop doesn’t have Doritos, he was taken aback. No we didn’t make another stop.

Our oldest is flying in this evening so there will be one more mouth to feed. I don’t think he will be as hard to please.

I took out my Happy Herbivore cookbooks and asked the big kids to look through them and pick some meals they would like to eat this week. I was hoping to get buy in. They picked a few recipes but I’m not sure how well they will go over. I decided that pasta is usually well received and it’s easy so we will have pasta a few times.

When we go out to eat the teens can order anything they want but I’m only going to cook healthy, plant food. I did buy them some junk food for movie night, that moved earned me a couple of big hugs.

Meal Plan

Breakfast has been oatmeal, cream of wheat, and cereal lately and that seems to be working out easily enough. My husband has also requested Breakfast Quinoa and Breakfast Rice.

Lunches will be leftovers. Our fridge is full of leftovers right now; pizza, Lentil Fetoosh Salad, hummus and pita, and a black bean burger. I’m sure the teenagers will continue to eat PB&Js as well.

Snacks will be fruit, smoothies, crackers, chips and salsa, and other random things

Dinner is a little tougher to plan because I never know exactly what we have going on. Here are a few items I plan on making:

Macaroni and Cheeze*

Happy Herbivore Arroz Amarillo* with Black Bean Soup and soft corn tortillas

Spaghetti with Mushrooms and red sauce

Brown Rice, Steamed Broccoli, with Happy Herbivore Brown Gravy or some other creamy sauce

Nachos*

Baked Potatoes

*item’s the kids picked out

How do you please your omnivore teenagers? Do you have any tips for me?

Meal Plan Monday: La Fiesta

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Avocado, what else can I say. I am diggin me some avocado these days. Thankfully they have been pretty inexpensive lately, usually 2 for $1 where I shop. I also have some prepared guacamole ready to go. So we may not actually have a party but a little avocado can turn any meal into a party worthy occasion.  Most of my meals will be inspired by the lovely avocado along with other fresh veggies.

I haven’t been in much of a breakfast mood lately. Between getting my boys fed and getting the day started I don’t want to think about getting me fed too. I know that breakfast is super important so I do not skip it. Usually I’ll start with a banana, which I sometimes have to share with the offspring, so I get another banana that also gets shared. Sometimes this continues for quite a while. That is why we purchase 4 bunches of banana’s at the start of the week then usually at least 1 more by late in the week.

I think oatmeal is one of the best things you can eat for breakfast, but truthfully I’ve been a little burned out on oatmeal, I’m thinking of trying some new combinations this week. You can check out this post about breakfast for more ideas. I usually eat twice in the morning (then sometimes have an early lunch). First is typically a piece of fruit, next I’ll have something a little more substantial.

Meal Plan

Breakfast will be toast with nut butter and fruit, oatmeal, Breakfast Rice, and an occasional bowl of cereal with fruit and almond milk.

Lunch will be leftovers, Bean and Grain Bowls, spinach and hummus wraps, and maybe even some PB&Js.

Snacks will be jalapeno hummus with fresh veggies, fruit, granola bars, and anything else that strikes my fancy.

Dinner

Monday: Tonight we are having company over and plan to make Portobello Fajita’s with Mexican Rice, Unfried Beans, grilled veggies and all of the fixings.

Tuesday: will probably be leftovers 

Wednesday: Pasta night! Last week we had gluten-free (quinoa) pasta with mushrooms that was pretty out of this world.

Thursday: I want to make a huge veggie soup to use up any veggies that may have been neglected over the week. I know we have some celery that will make it into that pot, I only like cooked celery.

Friday: Date night! We will probably be grabbing hummus and pita’s  from our favorite restaurant.

My Food Demo is coming up in less than two weeks so when I get the chance I hope to do a little extra cooking to prepare for that. There are a few recipes I want to try like a whipped coconut cream, yum! Next week two of our “Big Kids” will come for a nice long summer visit. I hope to fully convert them to be plant lovers but we will see how it works. I forsee future topics of Plant-Based Teenagers and Feeding Plants to the Reluctant. 🙂

How is your summer going? Are you in love with avocados like I am or do you have a different summer time favorite? 

Black Bean Goodness

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I finally did it, I made Black Bean Soup. I had never eaten it but had it on my Meal Plan several times. About a month ago I finally got a taste of Black Bean Soup from Paradise Bakery. It was lovely and I decided I would make it soon. This was the week. I put it on the Meal Plan, bought beans, and finally made it. Since I have been working out (almost daily) I’ve been needing more food. I was craving a huge bowl of fuel so I made Potato Soup on Monday and Black Bean Soup on Tuesday! They were both delicious!

Spicy Black Bean Soup

Ingredients

  • 6 cups soaked beans, 3 cups unsoaked
  • water to cook beans
  • 2 onions
  • 2 jalapeno peppers
  • 2 tomatoes (optional)
  • 4 cloves of garlic
  • 1 tbsp salt
  • 1/2 tsp cumin
  • 1 tbsp chili powder (of more to taste)
  • 1/4 cup nutritional yeast (optional)
  •  a few tbsp of Better than Bullion Veggie broth (optional)

Do

  1. Measure out 3 cups of dried black beans, sort them (look for random rocks to remove), the rinse them.
  2. Put in a pot or large bowl and cover with water (overnight or for several hours).
  3. Discard soaking water and rinse beans. Place beans in a pot with clean water that covers beans.
  4. Cook the soaked beans on the stove (medium heat) for about an hour. Test beans for doneness by tasting or by placing a few beans on a spoon and lightly blow on them. If the skin cracks and starts to peel back they are done. If they are not done cook for an extra 30 minutes or more.
  5. Take approximately half the beans and place them a  food processor or blender along with some of the water and blend until smooth.
  6. Add the onion, jalapeno, garlic and tomato to the blender and wiz, chunky is ok.
  7. Pour this mixture back into the bean pot and simmer.
  8. Add chili powder and cumin. I added the Better than Bullion Veggie Stock here. Why didn’t I add it to the beans when they were cooking? So I could save some unseasoned black beans in case I make Black Bean Brownies.
  9. Simmer until flavors are incorporated.

Serve

Eat this delicious soup with corn bread or corn fritters for a “southern” inspired flavor. This is also great poured over brown rice with a bit of avocado (lunch today). Although this is called spicy, my 1 and 3-year-old kids LOVED it. It was not too spicy for them.

My husband can’t eat seeds but loves spicy food. Instead of adding the jalapeno to the blender I just stabbed it with a knife a few times so the seed stayed in, I then added it to the pot to simmer for a while. The soup had a nice spicy, but not too spicy flavor.

My husband resisted black beans when we first began eating a plant-based diet. Even if you are not in love with the flavor you should eat them because of how good they are for you. I happen to love them!

A cup of cooked black beans provides 227 calories, 15 g of protein, 1 g of total fat, no saturated fat or cholesterol, 41 g of carbohydrate and 15 g of fiber. Black beans contain no saturated fat or cholesterol. One cup of black beans also provides 20 percent of the daily value, or general recommended amount for adults, for iron and 5 percent of the daily value for calcium. Black beans also provide significant amounts of the minerals magnesium, phosphorus and manganese, and the B vitamins thiamin and folate, or folic acid. LiveStrong