My Plant-Based Family

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

Mexican Food

Meal Plan Monday: Eat to Live

by Leave a Comment

I had a nice week off to spend with my family and friends and I hope you did too. During Thanksgiving weekend I read Eat to Live by Dr. Fuhrman. My husband had read/listened to it multiple times and had been trying to incorporate Dr. Fuhrman’s plan for a while. I’m sure it was difficult for him since I had not yet read the book.

Now that I have read the book I’ll be trying to incorporate it into our diet. I’m sure I wont do it perfectly, especially since we have little kids who need to eat a little differently but I can strive toward it. 🙂

If you haven’t read Eat to Live I will say that it is a must read, but you may want to spread it out and not read it all in one weekend because it is a lot to take in. I’ll share more about what I learned another day.

Meal Plan

Breakfast will be a combination of oatmeal, Breakfast Quinoa, fruit, and smoothies. Today’s oatmeal contained oats, chia seeds, ground flax, and cranberries.

Lunches should be a big salad but I usually prefer them stuffed in a pita or leftover soup. My soups and salads will be made up of a variety of beans, celery, carrots, spinach, broccoli, cauliflower, tomatoes, peppers, and cucumbers. My kids will eat plenty of PB and almond butter sandwiches.

Snacks will be veggies and hummus, muffins and yogurt parfaits for the boys, smoothies, and fruit with almond butter.

Dinner will be big salads and hearty soups. I also hope to remake and post the recipe for an incredible Mexican Casserole I made a few weeks ago. It was easy and delicious. I’m not a big cauliflower fan but I’m thinking of trying cauliflower rice I’ve seen on numerous blogs. I’m also craving the flavors in my Enchilada and Taco Soups and I have a big fat avocado that is slowly ripening. I may pair it with Spicy Black Bean Soup.

Most of the meals this week will be quick since they use fresh veggies but I need to make another batch of my Veggie Broth Mix. I got dried mushrooms and sun-dried tomatoes to add to the mix like Somer at Vedged Out recommended in the comments. She had made a version and added them with great results. Then Sarah at Gazing In made her version and I just had to expand my base mix and add the mushrooms and tomatoes.

I also plan to make some quinoa this week for a little whole grain variety.

Have you read Eat to Live? If so, do you follow it?

Meal Plan Monday: No Nonsense in November

by Leave a Comment

I really enjoyed October’s Vegan Month of Food, a.k.a Vegan MoFo but I admit I got a bit burned out. I wasn’t eating as well as I should to feel great. There were many days that time with my family took a back seat so I could continue blogging and fulfill my commitment of 20 posts last month. I finally came to my senses and realized time with my family was way more important than pounding out another recipe.

The Virtual Vegan Potluck was another fun event. I brought Gluten-Free Chocolate Chip Pumpkin Muffins. They were a virtual hit; I also took them to several events where they were adored! To check out other recipes visit Vegan Bloggers Unite and make your way through appetizers, beverages, breads, salads, sides, soups, main dishes and finally desserts.

During the month’s of November and December I hope to stay family focused. I also want to focus on nourishing our bodies, not just filling them up. This takes planning; it will not happen without effort. I will still be blogging and sharing recipes so I don’t think you’ll have time to miss me. I also have my last Healthy Cravings of the year this week.

No Nonsense Meal Plan

Breakfast will be oatmeal, breakfast quinoa, toast with nut butter and fruit and cereal on busy days. We also have leftover whole wheat and gluten-free pancakes.

Lunch is usually leftovers or a nice soup. Sometimes I’ll make a quick pasta for my kids or an easy almond butter sandwich.

Snacks are usually fruit or sometimes a parfait with chia “sprinkles” and walnuts. My little guys love these parfait’s. They also love green smoothies and will remain completely silent until they have consumed the whole thing… marvelous!

Dinner requires a bit more effort. I’m also prepping for Healthy Cravings so I’ll be cooking all week for that. I’m hoping to incorporate the same ingredients to make it a bit easier on me and my budget. This week I’m planning to make a Vegan Shepard’s Pie, attempt a new Mexican inspired casserole (hopefully a 1 dish meal), maybe a veggie soup and of course a full Thanksgiving Spread for Thursday’s Healthy Cravings. You can follow me on Pinterest to see what other idea’s I’m kicking around.

If you are like me and continually on a quest for more recipes (or at lease recipe inspiration) make sure you check out the Virtual Vegan Potluck you can even vote for your favorite recipe for each course by sending a message to Annie. You don’t even have to vote for me (unless you really want too) but please vote. Check out those details here.

Taco Soup

by 30 Comments

When the weather is cold, this plant-based Taco Soup will warm you up! This hearty, comforting recipe tastes good enough to serve to guests or enjoy any day of the week.

This plant-based diet approved Taco Soup is perfect all year long. If you need a vegan and gluten-free soup recipe try this one!

A few years ago we had dinner with friends (HI Kara!) and they made Taco Soup for us. It was good and easy to make. It was made with about 5 different cans of veggies and ground beef and dairy. This is my much healthier take on that recipe using fresh ingredients instead of canned,  when possible.

Don’t worry if you have to use canned though. This soup will still be delicious and much healthier than anything you would get through a drive thru.

In some ways, it reminds me of my Texas-Style Chili recipe. The corn, avocado and cilantro really set it apart though. Once you make this one, you’ll wonder why you didn’t make it a part of your weekly meal plan. I’d kind of forgotten about it in favor of newer recipes but it’s about to make a come back.

This plant-based diet approved Taco Soup is perfect all year long. If you need a vegan and gluten-free soup recipe try this one!

If you are not into cilantro, you can leave it out. I know some people really dislike cilantro but I love it. Cilantro and lime are my peanut butter and jelly.

This soup is full of fiber so it will keep you full!

This plant-based diet approved Taco Soup is perfect all year long. If you need a vegan and gluten-free soup recipe try this one!

Taco Soup

This made about 4 servings and is very filling. It is also a very forgiving soup, if you are missing one or two ingredients go ahead and make it or substitute something in. It is a little difficult for small children to eat, as most soups are, but it isn’t too spicy if the jalapeno seeds are removed. I like to garnish this with fresh avocado.

 

 

Taco Soup
 
Save Print
Author:
Recipe type: Soup
Ingredients
  • ½ cup water for de-glazing pan
  • ¼ onion - diced (I used red onion)
  • ½ bell pepper diced (I used red bell pepper)
  • 1 tomato - diced ( I removed seeds too)
  • 1 jalapeno - diced ( I removed seeds too but you can leave them in for a spicy soup)
  • 2 cups cooked pinto beans
  • 2 cups cooked black beans
  • 1½ cups (or 1 can) of corn
  • 2 cups water
  • 1 8 oz can of tomato sauce
  • cilantro to taste ( I used a handful, chopped)
  • 1 tsp salt
  • 1 tsp chili powder
  • 2 Tbsp nutritional yeast
Instructions
  1. Add diced onion and bell peppers to pan, stirring regularly. If they begin to stick add a 1-2 Tbsp of water to pan to de-glaze.
  2. Cook, remembering to stir and de-glaze as necessary until onions are translucent and peppers begin to soften.
  3. Add tomatoes and jalapeno peppers, cook until soft.
  4. Add beans, corn, 2 cups of water and tomato sauce then simmer.
  5. Taste then add spices and nutritional yeast a little at a time until desired "spiciness" is reached.
  6. Add cilantro last then allow to cool before eating.

Meal Plan Monday: September is Here

by 3 Comments

Well it is finally September but that doesn’t mean crisp autumn days here in Arizona. A lot of my friends are ready for cooler weather complete with fall wreaths on their front doors. I’m welcoming September by buying a new pair of jeans and a denim jacket! Oh and by making my favorite, Minestrone Soup! To0 bad it is still well over 100°F on most days. Until it cools off we will just turn up the air conditioning, grab a big quilt, and watch Christmas movies with warm cup of coffee.

Meal Plan

Breakfast will be Steel Cut Oats, Breakfast Quinoa, toast with almond butter and sliced apples, baked sweet potatoes and an occasional bowl of cereal.

Lunches will be leftovers; right now I have leftover lentil tacos, plain lentils, Mexican Rice, Taco Quinoa, and plain quinoa. We will also have sandwiches, wraps, salads, and combinations of everything mixed together.

Snacks will be hummus with veggies, fruit, smoothies, I like a quick PB&J sometimes too.

Dinner

Monday: Leftover Mexican food

Tuesday: Brown Rice and Broccoli Casserole (My family’s favorite! They request this each week.)

Wednesday: Baked Potatoes topped with steamed veggies and lentils

Thursday: Minestrone Soup

Friday: Kale Salad with Maple-Mustard Dressing (I want to try this, it’s from the new Forks Over Knives Cookbook)

I’m looking forward to some good food this week. We have family favorites, quick and easy fare, a new recipe to try. Next week is my 2nd Food Demo which I’m re-branding as a women’s healthy living group now called Healthy Cravings. It is a plant-based group but not everyone knows that yet. I just teased them with the idea of eliminating disease and losing weight. 🙂

Have a great week friends!

Company is Coming

by Leave a Comment

We love having friends over for dinner. We used to have company over all the time. Once my little guys were born it got harder but we still enjoyed having company, just not as frequently. Since going plant-based we haven’t had many dinner guests. Most people think we are now super weirdo’s who eat nothing but cardboard and iceberg lettuce.

Before going plant-based my husband was “king of the grill” part of his secret was topping each steak with a tablespoon of butter just before serving. I could make a mean roast, pork roast, or anything else, of course they were usually topped with “cream of” soups. A while ago I made a meal for a friend and cooked a little chicken. I hadn’t cooked meat in months but this time would be the last. I had found the chicken in my freezer and thought it was better to pass it on than throw it away. My meat cooking days are now over. I couldn’t stand seeing and smelling the chicken as it was cooking. I will not elaborate any further.

We have had a few plant-based friends over to share a meal. Each time I’ve made Mexican food, which has always been my specialty whether we were having meat or not. I hoping to broaden my “company’s coming over” menu soon. I’m excited to have a friend coming over this week who is interested in a plant-based diet. I’m just not sure what to make. If you real Meal Plan Monday I had left Thursday blank and asked for suggestions. Now that my friend is coming over I’m hoping to thing of something creative and delicious and I’m still looking for suggestions.

What do you make when company is coming over? Do you have any tried and true recipes that appeal to omnivores? Please share!

Gluten-Free Chocolate Chunk Peppermint (Black Bean) Brownies

by 9 Comments

Last weekend I held my first Food Demo. I had 22 ladies and two cute little babies come to taste a while host of plant-based dishes. I had a great time and I think they did too! I’ve even been invited to do similar Demo’s at a couple of the ladies homes.

There was so much to do I didn’t get much of a chance to share the “why” of adopting a plant-based diet, I focused more on the “you can eat real, delicious food” on a plant-based diet.

Dinner was Mexican food; it’s something that we really like and seems “normal” to people who don’t normally eat Plant-based. I had wanted to prepare a lot of different kinds of foods but as more ladies RSVP’d I knew I wouldn’t be able to prepare/store/serve that many dishes in quantities large enough for everyone to enjoy. I had a few more ladies RSVP that were not able to come. We enjoyed:

We also had lettuce, tomatoes, salsa, guacamole, and faux cheese sauce served with a choice of organic chips, corn or flour tortillas.  I demonstrated the faux cheese sauce for the group. One of my friends has been dairy-free for years, she LOVED it! There was also the obligatory veggie tray and hummus trio.

I also had a wide selection of desserts:

I had two ladies coming who are mostly gluten-free so I wanted to have at least one more gluten-free dessert. I came up with these brownies.

Gluten-Free Chocolate Chunk Peppermint Brownies

Ingredients

  • 1 15 oz can of black beans, drained and rinsed
  • 2-3 very ripe bananas
  • 1/3 cup agave
  • 1/2 cup cocoa powder
  • 1 tbsp cinnamon
  • 1 tsp vanilla
  • 1/4 tsp peppermint extract (I spilled it and add way too much)
  • 1/4 cup raw sugar
  • 1/4 tsp salt
  • 1/4 cup brown rice flour
  • 1/2 cup vegan chocolate chips (I used Enjoy Life Chocolate Chunks)

Do

  1. Preheat oven to 350°F
  2. Process beans in food processor.
  3. Add the rest of ingredients except flour and chocolate chips.
  4. Process until smooth then transfer to a large bowl.
  5. Stir in brown rice flour then chocolate chips.
  6. Pour into non-stick pan and bake for 30 to 40 minutes until done.

Serve

I cut these into bite size pieces for easy eating. They could also be cut into big pieces and served with non-dairy ice cream or even blended into a shake or other ice cream treat. I think these will be a go-to recipe at Christmas paired with candy canes or even red and green sprinkles.