My Plant-Based Family

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

Plant Based Diet

Oven Roasted Salsa

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Let me be up front about this. This is not one of my quick recipes, BUT it is incredibly easy AND delicious. This Roasted Salsa taste better than my favorite Mexican restaurant.

If you have an abundance of tomatoes from your garden or if you just can’t resist the low prices at the store and farmers markets then I have a recipe you really need to try. I’m addicted to it.

Roasted Tomato Salsa

Roasted Salsa

Ingredients

  • 8 Roma Tomatoes (more or less)
  • 2 Jalapeno Peppers
  • 1 head garlic
  • 1/4 of an onion
  • salt to taste (optional)

Do

  1. Preheat oven to 350 degrees.
  2. Wash your produce. Put tomatoes and garlic in one oven safe pan and put your jalapenos in a separate pan. You do not need oil! I didn’t roast the onion because I didn’t have much left but you could. Watch it so that it doesn’t burn.
  3. Roast veggies (1 hour for jalapenos, 2 hours for tomatoes and garlic).
  4. Remove from oven and allow everything to cool so that it can be handled.
  5. Once everything is cool put the tomatoes, jalapenos, half of the garlic and the onion in a high-powered blender. I used my Blendtec and pushed the “Dip” button. I also removed the skins from my tomatoes and the seeds from the jalapenos and tomatoes before blending them. You don’t have to do this, it’s just an extra step. (If you don’t have a Blendtec I recommend putting it on your Christmas List. You can even get a Reconditioned Blendtec for a great deal.)
  6. Blend until there are no large chunks, add a little salt if needed.

Serve

This is heaven with tortilla chips but I’ve also eaten it on Black Bean Tostadas and Tacos. Today I’ll have it on my Baked Potato.

You can mix things up and use roasted onion, roasted corn, whatever you have in abundance. This made about 2 cups for me but it will depend on the size of your tomatoes.

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Meal Plan Monday: It May Be Fall But…

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This time a year poses a conundrum for me. As you know if you’ve been here for a while I live in Arizona. I should be on the Arizona Tourist Bureau I love AZ so much.

The problem is that the weather here is different from the rest of the country. Most people here aren’t quite ready for soup and chili even though it’s “Fall” in many places. I try to strike a happy medium, plus I am ready for those delicious comfort foods. I made Veggie Pot Pie last night.

So I try to keep a middle of the road approach to Meal Plans. I know I can’t make the perfect meal plan for my friends in Michigan, Africa or Australia. Hopefully you will find something that inspires you. Or do what I do and take a look at the Recipe Page.

Plant-Based meal plan

Plant-Based Meal Plan

Breakfast

We recently reintroduced oatmeal to our house and we are loving it. We have a few other breakfasts for busy days though.

Lunch

I usually utilize dinner leftovers for my lunch and pack a lunch for my 5 year old. I usually post his lunch pictures on Instagram.

  • Taco Salad
  • Chili topped Baked Potatoes
  • Soup and a Baked Potato
  • Veggie Wraps
  • Leftover Veggie Pot Pie ( I have an older recipe here but I’m working on a new one. This one uses a little Earth Balance and wheat flour. The new one I’m working on is GF and oil-free.)

Dinner

Have you planned your meals for this week? What season are you cooking for?

Don’t forget! I have some very special Meal Plans available soon! Especially if you’ve been curious about my Custom Meal Plans.

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A Behind the Scenes Update

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We have had a whirl wind of activity lately BUT it’s not finished. I wanted to fill you in on a little bit of what is going on behind the scenes.

a Behind the Scenes Update

New Fall Meal Plans

I’ve been working like mad creating Custom Meal Plans. They take a long time, especially when dealing with food allergies or other food restrictions. You may not realize that a Custom Meal Plan can range from 30 to 50 pages. When was the last time you typed that up for someone?

I know many of you are curious about the Custom Meal Plans but spending $30 to $40 just isn’t in your budget right now. I completely understand and I really want to help. I can’t make the Custom Meal Plans cheaper, they just take too long, in fact at some point I may have to raise the price.

The Solution

Later this month I will unveil 2 Fall Meal Plans that are created just like the Custom Meal Plans. They will be for one week but will include the Menu, Prep Sheet for those who want to cook a majority of the meals on the weekend, a shopping list and all of the recipes. This will be the perfect solutions for those of you who are interested in the Custom Meal Plan but aren’t quite ready to invest in the full priced Meal Plans.

I’ll share more details as we get closer to their Launch Date. Make sure to follow me at My Plant-Based Family on Facebook for more clues.

The Gluten-Free Lunch Box Class

Yesterday I announced the Gluten-Free Lunch Box Class that I’m hosting in Mesa, AZ on September 20th at 9 am. Many of you reached out to me about wanting to attend via conference call or video chat so I’m currently planning an online course. I’m really excited but still working out the details so stay tuned for those.

If you are interested in attending the live class or an online class (that will occur at a different time) please email me so you receive all of the updates.

Fresh Focus LLC

I’m officially a business now! Last month I completed all of the filing requirements to form an LLC in the state of Arizona. I’ve very excited because I have several new projects I’ll be launching this year and I wanted them under the Fresh Focus LLC banner. Don’t worry, My Plant-Based Family will still be your source of Allergy-Friendly Plant-Based Food and information.

More

There is much more in the works here but you will just have to wait to see the rest. I hope you are as excited as I am even though I don’t think that is possible. Stay tuned for more updates!

Don’t forget to follow me on Facebook, Twitter, Instagram, Google+ and Pinterest!

Cookie Bars (Vegan, Gluten-Free and Nut-Free)

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I first made this recipe when I was trying to make cookies. It tasted good but the consistency was off. I tweaked it to develop the Sunbutter Cookie Recipe (also GF and Vegan) that I shared last week. This recipe is easier and works really well as Cookie Bars. They are very sturdy and perfect for lunch box packing. My kindergartener ate them daily after school.

Gluten-Free, Nut-Free, Vegan Cookie bars

I make this recipe with Sunbutter because my youngest son is allergic to peanuts and tree nuts. You could try this with peanut or almond butter if you are not allergic. Also, if you do not have brown rice flour and sorghum flour you could use a gluten-free baking mix. If you make it with any adaptations I’d love to hear how they go. I’m considering making them with oat flour next. I imagine they would work fine with wheat flour also but I haven’t tried it.

Gluten-Free, Nut-Free, Vegan Cookie bars

Cookie Bars

Ingredients

Do

  1. Cream Sunbutter and Sugar together.
  2. Dump the rest of the ingredients together, except chocolate chips.
  3. Mix well, adding extra rice milk if needed.
  4. If using chocolate chips mix them in or just sprinkle them on top.
  5. Pour into a 9×9 pan that is lined with parchment paper.
  6. Bake at 350 degrees for 12 minutes.
  7. Allow to cool before removing from pan and cutting into bars. Store at room temperature in an airtight container for about 5 days.

Serve

This is perfect for an after school snack or in the lunch box.

The odd thing is that my super picky kid loved these and the one who eats everything didn’t like them. He doesn’t always want to try new things because of his food allergies so I don’t force it.

Do you need to work around various food allergies or restrictions? I try to make them as accommodating as possible. What restrictions do you deal with?

This recipe is part of the Virtual Vegan Linky Potluck!

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Meal Plan Monday: Some Plant-Based Fall Favorites

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September is finally here and I’m wondering if it’s Fall in your neck of the woods. We are still hanging out over 100 degrees everyday but I’m still making hearty soups, Banana Bread and other fall favorites.

We are also juggling school, sports, church and other commitments while trying to eat healthy.

Plant-Based Meal Plan Monday

Plant-Based Fall Favorites Meal Plan

Breakfast

After a long break from oats I’m ready to reintroduce oatmeal this week. I’ve really been missing them and plan to make a few fun variations. I usually buy gluten-free oats.

Lunch

I pack a lunch for my kindergartener (did you see my new Lunch Box Guide?) but my preschooler still eats at home. We usually eat dinner leftovers, veggie soup or baked potatoes.

  • Baked Potatoes topped with steamed veggies and/or beans
  • Leftover Burrito Bowls
  • Tortillas Rollups with SunButter and apples
  • Leftover Soup with a baked potato
  • Sandwiches using Sunbutter or hummus and veggies

Dinner

I like to keep it quick when possible but I don’t mind doing a little prep on the weekends or earlier in the day if needed. This week I’ll cook beans and Brown Rice to be used in the burrito bowls and with the Red Lentil Curry ahead of time. I’ve considered getting a Rice Cooker but haven’t bought one yet. I’m not sure if I’d use it enough.

  • Stir Fry using carrots, peas, broccoli, yellow bell pepper and brown rice.
  • Gluten-Free Mac and Cheeze I’m working on a new recipe.
  • Burrito Bowl with Rice, Beans, and Homemade Pico de Gallo.
  • Chickpea Noodle Soup or Chickpea and Rice Soup using the same recipe except using 1 cup rice instead of noodles.
  • Red Lentil Curry this recipe is used exclusively in the Custom Meal Plans.

What are you eating this week? Have you made the shift to Fall yet?

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5 Tips to Simplify your Lunch Box Routine and Printable

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Last year I created a fun printable to give you ideas of what to pack in your (or your kids) lunch box. You can find it along with 10 Tips to De-Stress your Lunch Box. It is a great list but it’s a big list. If you found yourself overwhelmed at all of the choices I’ve got a great solution for you.

Simplify

This year my mission is to simplify. I’ve created a NEW printable that gives fewer choices but makes lunch packing even easier.

I was inspired by the EasyLunchboxes I’ve been using. Rest assured, even if you aren’t using bento-style containers you can still benefit by simplifying your lunch packing routine. Get your Free Printable of the 2014 Lunch Box Guide!

The Plant-Based Lunch Box Guide for 2014

5 Tips to Simplify your Lunch Box Routine

1. Pack your Lunch the Night Before.

Why spend 15 minutes in the morning packing a lunch when you can pack it the night before. Even better, pack several days worth of lunches on Sunday night.

2. Make a Lunch Menu for the week.

Do your kids debate about what they are taking in the lunch. Sit down on Friday night and talk about what they want to eat the next week in their lunch boxes. You will have plenty of time on Saturday to buy any necessary ingredients. Use the New Lunch Box Guide to help with options.

3. Pick your Battles.

Let your child make some of the choices but it’s best if you give them guidelines. For example, tell them they can take a cookie in their lunch but only for two days, the other days they have to choose something else like pretzels or dried fruit.

4. Keep it Cool.

Consider when your child will be eating. Most schools begin lunch near 11:00 with kindergartners. Lunch progresses until the oldest kids get to have lunch. This has been as late at 12:30 for some of my kids. Make sure you pack foods that will taste good at room temperature or slightly cool if you are using an ice pack.

5. Label Everything.

My son has already lost his lunch box(es) multiple times this year. We have his main lunch box and two back ups. He is getting better now that we are a few weeks into school but having his first and last name on his lunch box is really important. Also, remember to label any water bottles or other items that may be separated during lunch time. I’m very familiar with our schools “Lost and Found” cabinet.

Don’t forget to print of the 2014 Lunch Box Guide! We like to hang it on the inside of our cupboard but you could also put it on the refrigerator or in your pantry. If you need more options check out last years guide.

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