Author and Nutrition Educator, Founder of The "Plan A" Diet™
While our teachings will help anyone who is looking for long-term answers to health and weight issues, biblical principles will be included for believers which will provide support, topics for reflection, and the amazing realization of how God and science are interwoven.
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Hot off the press is the official "Plan A" Diet™ Food Pyramid, showing which foods should comprise the bulk of our diets, and which foods should be avoided. Many organizations are coming out with "my plate" designs, but I still prefer the pyramid because it shows many types of foods rather than just a category (for example, the base of the pyramid is corn, beans, rice, potatoes, squash....vs. a plate design which will just say 'starch').
Whichever design you prefer, I hope you find them helpful when choosing your meal plans. Don't make it too complicated though....just eat filling, plant-based whole foods and stop when you're full. Life is good. Praise God 🙂
Tried a new recipe this week and it is the BEST "cheese"
sauce I've ever made (all plant -based, fat free, and delicious!) Makes great mac-n-cheese but today I used it to make cheesy broccoli potatoes. Guilt free and outstanding!
Welcome back, cheesy fat-free comfort food! Life is good. (Contact me if you have any questions on the ingredients.)
The recipe can be found at: http://thevegan8.com/2015/04/08/fat-free-vegan-cheese-sauce/
Oh my....I forgot to include the baking instructions for the polenta fries on yesterday's post. Were you wondering if those fries get eaten raw? Well, they do not. Please forgive my oversight and have a great week, wherever you are!
For the fries, I tweaked the recipe from the Engine 2 website; I simply opened a tube of organic polenta (found in most produce sections), cut it into thin “fries”, and spread them on a silpat-covered cookie sheet (or you can use parchment paper). Drizzle with fresh lime juice and sprinkle generously with nutritional yeast for a cheesy flavor. Also sprinkle with Mrs. Dash spice blend to your taste (optional). BAKE at 400 until the edges are golden (about 15 minutes on each side).
Happy Easter everyone! I hope you are celebrating this Superbowl of all Christian holidays! The resurrection is the crucial event we hang our hats on, and to that we say "Amen - He is risen!"
After a great service today at church, our Easter dinner consisted of grilled Curried Sweet Potato Burgers, Polenta Fries, and Pineapple Parsnips. For the fries, I tweaked the recipe from the Engine 2 website; I simply opened a tube of organic polenta (found in most produce sections), cut it into thin "fries", and spread them on a silpat-covered cookie sheet (or you can use parchment paper). Drizzle with fresh lime juice and sprinkle generously with nutritional yeast for a cheesy flavor. Also sprinkle with Mrs. Dash spice blend to your taste (optional). BAKE at 400 until the edges are golden (about 15 minutes on each side).
The parsnips are just cut into thin strips, placed in an 8x8 baking dish, covered halfway with 100% pineapple juice and baked for about an hour at 350 (until they're tender when you pierce with a fork). You may sprinkle them with a little salt, pepper and even sucanat (dried sugar cane) if desired.
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