Cyd Notter

Author and Nutrition Educator, Founder of The "Plan A" Diet™

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      • Artificial Sweeteners – What you should know
      • March is National Nutrition Month – Take the Quiz
      • Artificial Sweeteners – What you should know
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      • Fabulous Flax Seed Has it All
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      • MEN: Prostate Stats You Should Know
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      • Infants are Being Fed Junk Food by Their First Birthday
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      • Making Small Changes but Expecting Big Results
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      • Which Processed Meats Should We Avoid?
      • Gut Bacteria and Our Diets
      • Diet & Breast Cancer Prevention
      • Statins – Don’t Believe Everything you Read
      • Diabetes – “Manage” or Reverse?
      • The Health Benefits of (a little) Unprotected Sun
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      • Evaluating Research
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    • Faith Related
      • Addressing Biblical Objections to a Plant-Based Diet
      • The mathematical odds that Jesus is who He said He is…
      • Poem: Lessons from a Bike Ride
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    • Denise V. – At Peace with Food and Body Image
    • Linda Z. – Autoimmune Skin Disorder now Dormant
    • Olga A. – Improved Cognitive Function
    • Kim C. – Relief from “Getting Older”
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Best Blueberry Pancakes

March 23, 2021 By Cyd Notter

This blueberry pancake recipe remains my all-time favorite! It’s super easy to prepare, and the cinnamon and maple syrup give it just the right flavor. You’ll notice it calls for 1.5 TBS baking powder – that is not a typo! The baking powder is what makes them fluffy.

Whole Wheat Blueberry Pancakes

1.5 cups whole wheat flour
1.5 TBS baking powder (aluminum free)
1 tsp. sea salt
1 tsp. cinnamon
1.5 cup unsweetened almond milk
3 TBS maple syrup
1/2 – 1 cup blueberries (I use frozen, thaw them a bit; or use fresh)
1/2 cup chopped walnuts or pecans (optional)

Mix dry ingredients, then add wet ingredients and stir until just mixed.
Cook over medium heat in a non-stick, dry skillet. Once a few bubbles appear in the middle, flip and finish cooking.
Note: You may need to add more plant milk between batches, as the batter gets thick!
Serves 3-4.

More easy recipes are available in this Free 21-Day Meal Plan.

On sale now: The “Plan A” Diet – award-winning book! Signed copies, only $10, with free shipping in the states.

 

Filed Under: Breakfasts, Breads & Muffins, My Blog Tagged With: Pancakes, plant based pancakes, plant based recipes, vegan, Vegan Blueberry Pancakes, whole food plant based, whole wheat, whole wheat pancakes

Chef AJ’s Mushroom Chili

May 31, 2015 By Cyd Notter

Chef AJ Mushroom chili
Chef AJ’s Mushroom Chili

Made this wonderful chili for a class yesterday!  And the weather cooperated by being rainy and cool – a perfect day for chili.  After watching Chef AJ’s video, we enjoyed this delicious dish (which I had pre-made in a pressure cooker).  I kept the “heat” low; having a group event can be tricky, since people probably have different palates when it comes to spiciness.  So I kept it on the light side and provided chili powder and cayenne pepper for those who like to notch it up.  The fire-roasted tomatoes in this recipe add a nice flavor, but you can also use only one can of fire-roasted, and one can of regular tomatoes (which is my preference).

Watch Chef AJ’s video and be sure to give this one a try!

Filed Under: Main Entree, My Blog Tagged With: Chef AJ, Chef AJ's Mushroom Chili, Mushroom Chili, vegan chili, vegetarian chili

“Cheesy” Broccoli Potatoes

April 12, 2015 By Cyd Notter

Tried a new recipe this week and it is the BEST “cheese”Cheesy Brocc Potatoes 2 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/

Filed Under: Main Entree, My Blog Tagged With: fat free cheese sauce, plant based cheese sauce, vegan cheese sauce, vegan cheesy potatoes, vegan mac-n-cheese

Polenta Casserole

March 29, 2015 By Cyd Notter

Polenta
Polenta Casserole

What can you do with a tube of polenta, a zucchini, a can of beans and other tidbits from the fridge and pantry? You can make an EASY quick casserole that’s filling and delicious! This is one of our favorite things to make in a pinch. You can tweak it to include your favorite veggies or beans….just be sure to include a can of diced tomatoes to keep everything moist. If you make your own experiment, I’d love to hear about it!

Ingredients:
1 tube of organic polenta, cut into slices (usually found in the produce section)
1 – 2 zucchinis, chopped and sautéed in water until a bit soft
1 can kidney beans, drained and rinsed
1 can diced tomatoes (I use petite diced)
1 package of seitan (say-TAN), a wheat based meat substitute, also known as ‘wheat meat’ because of its texture. (Or use organic tofu crumbles, another type of bean, or omit all together)
Italian spice, as much as you like
Faux parmesan (1/2 cup cashews, 1/2 nutritional yeast, 1 TBS Mrs. Dash, in blender til powdery)

Lay polenta slices in a 9×9 pan, top with zucchini, beans, and seitan. Pour tomatoes over all and bake at 350 for about 20 minutes, until heated through.  Top with faux parmesan.

Filed Under: Main Entree, My Blog Tagged With: easy polenta, Polenta, Polenta casserole, store-bought polenta

Stuffed Peppers

March 6, 2015 By Cyd Notter

stuffed peppers 2Stuffed peppers are one of my comfort foods!  I love the combined flavors of the peppers, brown rice,  onions, garlic, seasonings, tomato sauce, and any healthy meat substitute (lentils, quinoa, beans, etc), topped with some ‘moxarella’ cheese.  For today’s recipe, I used “tofu crumbles” – a product I ran across at the store which has healthy ingredients (organic soy).  Soy products ARE beneficial as long as you are choosing whole, organic soy foods (soy milk, tofu, miso, edamame, tempeh).  Avoid  products made with isolated soy proteins (such as fake burgers and protein bars) which are linked to inflammation and other concerns.

This simple recipe consisted of 3 peppers (cut in half lengthwise and cleaned out), 1  package tofu crumbles, 3 TBS chopped onion, 1 clove garlic, 1 tsp. sea salt (I use less), 1 cup cooked brown rice, and 1 15-oz. can of tomato sauce.  I do par-boil the peppers before baking, but some people don’t.  Cook crumbles, onion, garlic in hot saucepan (use just enough tiny amounts of water to prevent sticking). Stir in salt, rice, and 1 cup of the tomato sauce.  heat through.  Arrange peppers in a baking dish and pour remaining sauce over top. Bake covered at 350 for 45 minutes. Uncover and cook 15 minutes longer.  Top with home-made moxarella cheese if interested (see below).

Stuffed peppers tofu box Stuffed peppers tofu box 2

 

 

 

 

 

 

 

 

Moxarella Cheese:  In blender, combine 1/4 cup raw cashews, 1 cup hot water, 2.5 TBS tapioca starch/flour  (I use corn starch), 1 garlic clove, 3/4 tsp. sea salt, and 1 tsp. fresh lemon juice.  (Note: If you don’t have a high powered blender, soak the cashews in water for a few hours first). Blend until smooth then pour into small saucepan.  Cook, stirring continuously, until it begins to curdle.  Reduce heat and keep stirring until it’s thick and gooey.  Great on pizza, veggie burgers, stuffed peppers, or anytime!

Filed Under: Main Entree, My Blog, Recipes Tagged With: peppers with tofu, stuffed peppers, tofu crumbles, vegan peppers

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