We are now well into the post holiday season. I have a ton of bone broth stored in my fridge and deep freeze, and now I’m on to my next adventure…bring back the plants!!!!🌱
As a diary free family we have a lot to work around during the holidays and I feel like I’m cooking and baking in all of my spare time, just to keep up with the demands of school, family and sports celebrations. So I tend to let some of our healthier habits slide, simply because I’m too tired (i.e.:lazy) to keep them up. One of the things I have let slide is the variety of plant based foods and meals. Typically we try some new vegetable each month, my kids get to help pick it out and help me find recipes. Some things we like and add into our regular meals and others, well lets just say my family is opinionated and leave it at that!😂😉
During the holidays, I let that tradition go and resort back to frozen peas, corn and standard mixed veggies and keep carrots and cucumbers in stock, but that’s about it. So, we still get some serving of veggies, but I’m definitely over it by the end of January. I star counting the hours until I can plant my garden, spend extra time digging through produce to find the freshest one, and even start pulling out my spring time recipes to kill off some of the cabin fever.
You know me, I love me some research! I scoured my library for a new take on plant based foods and I’m only 2 chapters in but I’m loving The Plant-Powered Diet by Sharon Palmer RD.
She has a great take on adding in plants to a standard American diet, achieving a “plant based omnivore” diet and how to transition on the “Plant-Powered Diet Spectrum.” I love that she covers all facets of food consumption, allowing it to be okay that you consume meat and animal products, go completely vegan, or find a comfortable place inbetween. She give healthy alternatives to the processed foods that we have become accustomed to. I have flipped through the recipes in the back and have 3 on my list for this upcoming week!
She also has a great pantry resource. This was, by far, my favorite thing in the book. Many people assume that to eat a plant based Diet you have to go to the store multiple time each week to get the freshest ingredients, and who has time for that?!?! Most of the things on her list are things I make at home or I can buy with my Amazon Pantry account and have them delivered, SCORE!
There is even a 14-Day meal plan for newbies!!
Just to be clear, I’m not an affiliate for this book or author, I just love sharing great resources that I find work well for myself and my family. But I do give credit where is due! Here’s Sharon’s blog sharonpalmer.com check her out!
I have always noticed a huge shift in personality with both of my kids when we eat better, and I have found that I can handle their drama better when I have a better diet. Simple things like being a regular bathroom user💩 can actually have an affect on how your brain works!😱. When your body is a toxic waste dump and it can’t get rid of the waste your body begins to reabsorb the toxins! And that’s just one benefit of simply adding more whole plants into your diet, imagine what else will start to fix itself when your body is working properly!!!
That’s all I have for now! See you on the other side!
1 ½ lb Butternut Squash – peeled, seeded & cubed
2 large Sweet Potatoes – peeled and cubed Read the rest of this entry
2 Tbsp Coconut Oil1 large Onion – chopped
2 large Carrots – peeled and cut into a large dice
2 Celery stalks – chopped to same size as carrots
1 medium Rutabaga – peeled and diced same as carrots
2 Garlic cloves – minced
1lb bag of brown lentils – sorted and rinsed
8 C Chicken or Vegetable broth
1 large bunch Kale – deribbed and coarsely chopped
2 Bay leaves
1. Heat oil in large pot (I use a dutch oven) on medium/high heat. Once hot add onions, carrots, celery and rutabaga – sprinkle with salt and pepper and saute until all veggies start to soften and brown – about 10 minutes
2. Add garlic and lentils – stir constantly for one minute.
3. Add broth, kale and bay leaves – bring to a boil and stir to wilt kale.
4. Reduce heat to medium/low, cover and simmer until lentils are tender – about 15-20 minutes
5. If needed thin with additional broth and add salt and pepper to taste.