Power On Plants | Finding Plant Based Joy

Ep #148 - What to Cook...When You Don't Want to Cook

April 04, 2022 Regain Your Energy & Reclaim Your Life Episode 148
Power On Plants | Finding Plant Based Joy
Ep #148 - What to Cook...When You Don't Want to Cook
Show Notes Transcript

Wondering what to make when you don't want to cook?

This episode is filled with simple plant based meal ideas that you're going to love! These are the fast and easy go-to meals that make whole food plant based living a dream. 😍

We're highlighting the "quick quick quick" of the "quick quick quick" strategies for getting a delicious breakfast, lunch, or dinner onto the table in the blink of an eye.

Healing your body naturally shouldn't be hard or miserable! But it's absolutely got to be realistic with your busy schedule and completely enjoyable too.

So press play now and let's dive into these quick and tasty plant-based recipe favorites! 😋 




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Anita:

Hey there, Sunshine. Welcome to the Power On Plants podcast, where your host, Jarrod and Anita Roussel and we're absolutely head over heels for whole plant foods, and helping you navigate this incredible plant based journey. That's because our lives have been completely changed by plant based goodness, we used to struggle every day with excess pounds and low energy, vascular disease, joint pain and lack of sleep, just to name a few. And even though we're medical professionals, we still weren't getting practical answers that actually worked. So we dug into the research, we started living what we learned. And now we both of our lives back. And that's what we want for you to the truth is you can do this, and it's not hard, you just need a way that will bring real and lasting change. And that path, it has to be simple and enjoyable. And it's got to be delicious to you. So are you ready to live your life to the fullest, then you're in the right place, because Living without limits. That's what Power On Plants is all about. So pull up your chair, grab a matcha latte, and let's get started. If you were here with us last week, you know what happened. And if you weren't, you should have been.

Jarrod:

You know, it's not too late, you can go back and listen to that episode. And then join us for today's episode.

Anita:

You totally need to do that. Because we shared some things we were not playing not planning on sharing and actually ended up dropping a lot of really good game changing nuggets. So definitely go back and listen to episode number 47 147. Thank you, Jared numbers, man. Always got my back on the Emperor's I'm your guy. So today, we're talking about what we were going to talk about last week. But clearly it wasn't meant to be. So here we are again. And we want to talk today about what do you do on the nights or the evenings or the weekends? When you don't cook? What do you eat? Because we all need some time off? Right? We all need time to rest and relax and even even our main cooking meals. I mean, honestly, I have to say, it's just not hard. It's just not hard.

Jarrod:

Well, I want to interject right here, if I may, that this also could be good for someone that maybe is brand new to even cooking in general, maybe they find it's not that I don't want to cook. I just don't know how these could be some good strategies for you as well.

Anita:

That is a truth bomb. I'm telling you. That's the truth, because I never thought about it that way. But then I did think about this, that these are some of the things we cook on the nights we do want to cook. I mean, it's kind of fun. It's true, because you get to where we love it. Yeah, I say the more I cook, the less I cook. I say that all the time because it just doesn't take any time. Once you know how to make the simple sauces that are five minute sauces, you know how to get your staples on the table, using crazy quick stuff like your instant pot and all the other things that we teach, it's just not hard.

Jarrod:

Well, and when you find the simple strategies, and I don't think we're gonna go into this tonight, but like when we do our fajitas we found an easier way to do it. Why on earth would you go back to the original way to do it? You wouldn't?

Anita:

Did you Tom more because you said tonight and what time is it? What time is it?

Jarrod:

Well, it's in the afternoon. So I didn't even realize I said tonight.

Anita:

You said tonight you totally did. They might not even be listening to it tonight. What time? Is it early? Is it like it doesn't really matter.

Jarrod:

It's night somewhere. Okay, so just go with it.

Anita:

You're crazy. Okay, so we are talking about our go to meals that just sums it up. I mean, we have other go to meals. But these are the Quick, quick, quick of the Quick, quick, quick go to meals because it's like you're sharing what we did share last week, you know, Jared sister, and many of our clients have shared this with us, you know, and Nina, I never knew this was so easy. Anita, you're just a master at this. Like this is crazy. I put this together and it tastes so good. And it was so fast. And it's just years of trial and error growing up in a restaurant. And when I can show you how to do something in five minutes. I want to do that. Because I know how long it took me to figure these things out. And I know some people never figure it out on their own. It's just too much trying to pick here and pick there and just get it put together and you spent all this time on this recipe and you end up really mad at the end because you spent money on the ingredients. I hate wasting money. I hate wasting time and I've wasted all that time in the kitchen. And now I'm sitting down to eat this meal and I'm going it tastes horrible. I mean, some people aren't as picky maybe about taste as I am. But yeah, I'm gonna tell you we talk about hangry that takes hangry to a whole new level.

Jarrod:

Because you're you're hungry. You spend all that time you don't like what you cook, and you wasted it and now you're still hungry or hungry,

Anita:

right and you wasted money on all the ingredients and the time at the store. That's just not right. It's not right and we don't want that for you. So what do you do? Yeah, what are some of your favorites? He didn't know I was gonna do this something on this.

Jarrod:

She's quizzing me. I didn't know she was gonna do that.

Anita:

I wish I had a timer. I put a timer on. No,

Jarrod:

it's a good one that we do for, I would say not cooking. But the first one that comes to mind is when you make broccoli, you'll cook pasta, and then we put the fresh broccoli on it, you'll do a little two minute sauce. Put that on there. Maybe just take some frozen peas just straight from the freezer, throw it in there, and we kind of mix it around. And it makes a really nice refreshing. Oh, yeah, it's almost like a salad applied to salad. But you can do that with any vegetable. I

Anita:

mean, you can take broccoli pre chopped, listen, get the pre chopped when you can get the frozen veggies, anything that makes it easier for you. I mean, why do you want to cut all this stuff up if it doesn't cost hardly anymore. I mean, if you've got us warehouse store like a Sam's are our favorites Costco because I can get organic, a lot of organic things there. Many Costcos carry huge bags of pre chopped pre washed broccoli, that's organic. It's wonderful. And I mean, if there are a couple of big stocks, I break them up by hand, I toss it in a pot. What did that take me five seconds. Seriously, it doesn't take any longer than that. I toss it in with a little water and cover it and it's steaming or I can toss it on a pan and put it in the oven. No oil required. Hear that again, no oil required. Do not use oil on your vegetables. It's 120 calories of empty, empty calories, empty calories per tablespoon, calories per tablespoon. Never gonna use one tablespoon. No, never ever. Glug, glug, glug, glug was my story, right. And that's why I had painful joints. So again, for this pasta dish, you're bowling your pasta, you're doing your broccoli, I mean, you would say you could even throw your veggies in with it, and then drain it all off at the same time the issue or the issue is that you can lose some of the nutrients because when I stay mine, don't put a lot of water in there to steam those veggies just enough to keep it from sticking to the bottom. That's it and cover it and keep an eye on it because you can add a couple more tablespoons of water. Because the thing is do like a light stir fry with sa steam. But really, I mean I'm I'm literally steaming them with a couple of tablespoons of water, or a vegetable stock or something like that. Because the thing is, you're not going to lose all those nutrients that will kick out into the water, you're going to toss away, right? So you want to reach out, right and this is this is a thing. If you do that, you're wasting a lot of money. And we don't like wasting money. Okay, and you're wasting nutrients. You're doing this if you're like most people to get the most nutrients out of your food. And we have a lot of tips we share about how to get the most nutrients out of your food. One way is not to pour it out with the water, right, so right so don't even put a lot of water in there, then you don't even have to drain it off. There's no water to drain.

Jarrod:

And that saves time and steps and dirty dishes because then you don't have to wash a colander after

Anita:

absolutely so in it. Again, it doesn't have to be just broccoli, it can be a mix of anything or it can be one other vegetable, but I like to do mixtures. A lot of times I'll do like the carrots you can even buy those pre sliced a little sweetness so you can add carrots you could do broccoli you can buy even chopped up onions and bell peppers that are already frozen water is going to cook out of those don't add any water to the bat. You know just think about frozen or fresh or veggies in there. If it's not frozen add a little liquid very little so that you don't have to drain them. You get to keep all the nutrients that is just such a quick dish. So now you've got your pasta all you did was bullet train it you threw on this this this medley this vegetable medley, right, so you throw in the vegetable medley. And then you've got a five minute sauce. I mean, I've got those in my cookbook, you can grab a copy of that on power plants.com You know, I've got him we've got those in the membership as well. You can get the membership site off the main website and get on the waitlist, but we also share those on here with you. We were constantly talking about how do I make this awesome, what do I put in that thing? So go back and listen, you're gonna pick up on those. But the thing is to find ways to make it quick and I mean really, anybody can your kid can boil pasta free get your older child depend on some water, do that all the time jumping in and drain it. I mean you're not cooking then and usually they have plenty of energy to do that.

Jarrod:

So I'm thinking all right, you've put the water on the boil, you get it to boil, you throw the pasta and it takes about 10 minutes while that's going you're making the sauce, maybe chop up the broccoli and whatever else if you chopped which is what I say by pre chopped one other helpful little hint or tip is that you many times if you have a supermarket with a salad bars, you can find these things already pre washed, pre chopped, so you just grab them if you have that available.

Anita:

And we talked about that before or a restaurant like that has a salad bar. I mean, you can pull all kinds of quick things for a fast weeknight meal that you don't want to took off. I mean, they even had beans and all kinds of things that's gone into another dish. Although you can put beans on that broccoli dish

Jarrod:

tinker with the supermarket, if you didn't want to cook and you were tired and you were late getting home, right? The market, grab it, pay for it, go home, and then time. So I'm thinking altogether, that particular meal would be what? 15 minutes? Start? Yes, maybe that's just

Anita:

because you're waiting for the pasta double, right? That's it. Otherwise, it's like five minutes,

Jarrod:

no J maybe while you're doing that you're getting out of your work clothes, unwashed.

Anita:

Especially if you get your children to help their learning skills. They're more excited about what you're what they're eating, they can get to where they can make these five minute sauces. It's amazing what they can do all of our kids even down to our 10 year old. I mean, from the time she's been six or seven, she's been in the kitchen help helping prep and stuff. We've got different tools and things she was able to use even at that age to chop things up. I mean, it's amazing what they can do. Okay, so for this pasta dish, boil the pasta, make a quick sauce, even a quick cashew cream sauce where you just throw some raw cashews in something like a NutriBullet. Okay, or magic bullet, whatever you have, that's a high speed blender and needs to pulverize the sauce. Throw that in there with some water, just covering it by about a half inch. Okay, throw in one clove of garlic, some salt and pepper, not much salt, we try to eat very little salt, but whatever to your taste preference, because that can change very quickly. And then I'll put like, anywhere from a table a teaspoon to a tablespoon of vinegar, just depending on how much sauce I'm making. It gives it kind of that bite of cheese. And it's almost like a garlic Alfredo sauce. It is so good. Don't go overboard on the vinegar though. Always add more but you can't Can't, can't take it out. And seriously how long think about you think I can ever make that sauce, all you do is throw in about five ingredients and pulverize it honestly now I've got it down to a science where it takes less than a minute. Once you make it once or twice, it's not gonna take you a minute to make that because you're gonna have ingredients in your pantry. Once you buy him, his sister brought up the other day, you know, once I bought this stuff at first, I thought I don't have anything I don't have this money. But she said just started with one recipe. And so I made that one recipe and now had those ingredients and their standard ingredients. She just didn't have them. But now she did. And so then the next recipe, she needs to buy less things because she already had those ingredients. So you're gonna get to where you have garlic cloves in your refrigerator. You have cashews in your pantry, you always have water and salt and pepper and little and you're better you're gonna keep apple cider

Jarrod:

vinegar you have some of this is that the nuts don't require refrigeration. The vinegar doesn't require refrigeration. Right. Garlic may but it's small. Yeah, so really, this is kind of made order stuff. And then if you're eating and you happen to run out of the sauce, you just make a little more.

Anita:

Absolutely. Yeah, it is so easy. And you are still doing a little bit of cooking. We said this was about not cooking. So that that you bringing that up is a little bit of cooking. But still, I mean, it's just such a no brainer. I mean all my most exhausted nights, I can get that on the table and 10 to 15 minutes max. So that that was a great suggestion. I like that now I think about how quick and easy the steamed vegetables are. Again, it's like not cooking. I mean, you put it on there and put a few tablespoons of water or like we talked about veggie broth or something like that, and boom, it's done. I mean, you do nothing else to it, you just put it in there and watch it and make sure it doesn't burn. I like mine crisp Tinder so it doesn't take very long at all just a few minutes. Don't overcook your veg, you know, keep them a little bit crisp tender. And we have more tips. I mean I'm thinking about all these things I could go into but I'm going to keep going because it's drag on me stay on track because I can go in depth on the broccoli and how to eat it and how to get the most nutrients out of it. But we will just save that for another time. Okay, so this is where when we have more time I love doing this stuff. This is what we do in the membership we can go deeper but I want you to have all these tips now and I don't want you to be overwhelmed. So with this you can take those steamed vegetables broccoli, whatever it is throw up. For goodness sake, do you have a microwave? Do you have a microwave I mean I didn't use mom for a long time because I thought I don't want to nuke all my veggies and just put your potato in there for crying out loud or throw it in an instant pot and press start if you don't want it to get microwave. I mean seriously, we've got to get over some of these things that keep us from saving time and building the life we live. So Instant Pot super easy and quick way look it up online Instant Pot baked potato or Instant Pot potatoes. You'll find it you put them in their hole with a little bit of water. Press Start it'll give you the time and everything. Bam protect by potaters done. Boom sweep tight is done. Now how are we going to top those puppies? Well the baby potato or the microwave potato What you can also microwave sweet potatoes that's going to get your broccoli, or your veg or whatever you have. That is true, I'll tell you and the other thing that's really good on sweet potatoes, you can add some black beans and salsa. And that's good on a regular potato, black bean. I love black beans and salsa on a potato.

Jarrod:

Well, it's so good going on sweet potato. That's one of those who'd have thunk it kind of moments where we saw that and thought really, and then tried it and thought this is really very good.

Anita:

So good. And another thing I like with that is garbage. Like garbanzo beans on a sweet potato taste. You could do like garbanzo beans and some type of sauce like some topic. Yeah, it's Saturday. Oh good. So that that's an easy one a potato or pasta with a bunch of veg on it and a really good sauce. Think about bowls. Okay, bowls. We think that's so hard to do. You've thought we've already gone over how to stain quickly the vegetables I mean, it's so not hard. And then you've got rice, you can buy rice pre made for crying out loud frozen and just zap it in the microwave. It's done. But if you have an instant pot or a rice cooker, I want you to think about how long does it take you once you know the measurements to drop some water and rice and press start. Now remember, I gotta go off track here can't stand it. Brown rice, please. Okay, please, whatever type of rice you're eating, make sure it's whole grain. Why rice is not whole grain they stripped off the brand, a lot of the nutrients and fiber go with that. And it's going to jack your sugar up. You don't want that. So when you can, I'm not talking about when you're eating out and there's no other choice and you know, you don't want to bellyache ever. Oh, I can't eat into your eyes. I mean, this I'm talking about on a regular basis ate whole grain. So get some whole grain brown rice. I know. Whole Foods carries it. I mean, pretty much you can find it anywhere. Yeah, get that and some water press start and your rice is done. Seriously, how hard is that? So the rice is and people could get ahead and they're like I've got it in my fridge all week. If that works for you. Great. Do that. You know, cook it once cook a huge batch and eat on it for the week. Or freeze it out in portions that were better for you do that and you grab that portion out. I heat it up and it's done. There's so many different ways you can do this. Get some rice anyway, you're going to do it rice is going to be one of the quickest, easiest, most filling and satisfying things. And sometimes you're convinced carbs are bad for you. Don't eat carbs. Don't eat noodles. We'll get whole grain noodles as well. Yeah, we eat brown rice noodles, they're wonderful. Um, you can really more of our go to this point. I love it. What brand jovial, it's our favorite. I mean there's all kinds of different brands that and Tink Yatta is a good brand. If you bother organic. We always recommend organic now I'm going off track again, I gotta get back on track. But But bear

Jarrod:

with the rice is it's also very versatile. You can do a lot of different things with savory, whatever, any

Anita:

kind of sauce, you can throw raw kale in the air and with the hot rice and it'll kind of stain them wilt or spinach. So now you've got your vegetables, maybe some that you stain. Now you're gonna throw a can of beans. Okay, throw a can of beans on there. So now you've got beans and veggies and your rice. That's a whole meal. But don't forget your sauce because you want it to taste good. But

Jarrod:

what about those potatoes you just cooked yesterday in your instant pot, you had an extra leftover? Well, you put that on your rice bowl too. We've done

Anita:

like the sweet potatoes. Yeah, well, we love the sweet

Jarrod:

potato. That's what I was thinking but the sweet potatoes, and the beans and the sauce and a lot of stuff. But oh my goodness,

Anita:

I want you to think what did she think of when we said sweet potato and Jared just said that. Do you think? What color? What color? Did you think? What popped into your mind? Was it orange? Yeah, but usually orange. Right? So why don't you eat the purple? I'm asking just our listener like Why don't you eat the purple? Why aren't you eating them? Why are they're so good. Oh, my goodness. And they're all different. If you haven't had a white sweet potato, get that and let that be your quick go to meal. They are sweet. They had the texture of a white potato. Yeah, they're so good, but they're sweet and delicious. And we just love eating those.

Jarrod:

So would you say they're not quite as fibrous as like an orange one?

Anita:

Probably not. No, they don't have the string Enos the orange ones can sometimes get and I'm not saying always eat white sweet potatoes. No, mix it up. There are different nutrients in there. Did you know that scientists have discovered over 20,000 nutrients in plant foods that they haven't even named yet. They're unnamed. We don't know what they do.

Jarrod:

And those were desert horizon. They've just discovered that they're there. Okay, and

Anita:

these are just the ones that they know are there that we haven't even named yet. Okay, think about that for a minute. So what I'll have did God put in there to feel your body well that they haven't even seen or thought about or discovered yet on top of the 20,000 that aren't even named and we don't know what they do. Right? More plants, more plants and more plants. quick and easy. All right, so next we've got the grain bowls. Okay, so set out your noodles for the grain and put that sauce on there. That's kind of what we talked about first, but think about putting some beans on there and things like you would put on a grain bowl as well. Okay, green smoothie, no choke, if you will drink these, you will start loving them and raw is key. Raw is key, we always tell our clients, you know, you've got to think about what you're not getting on a regular basis, and nine times out of 10 that's going to be raw. Most people think they're gonna get a little side salad a day. If that and get all the veggies they need and all the raw nutrients No, it's not going to happen. You're never gonna get enough of the raw nutrients. And if we cook them, many of the proteins are denatured and some foods are better cooked too. So you want to eat both. Eat both and don't fret about it. Just find a way to get more raw. So how do we like to get raw quick think about our go to meals that we really are no cook. Let's talk about no cook raw meals. We love making veggie trays. I mean again, there's no prep and we will do this sometimes for an entire meal. It is so delicious. It's so much fun. And every time we do it, the kids look at us and like why don't we do this more often? Because you can buy the baby carrots that are organic you pour those out on a tray don't even think about them I was thinking about the broccoli we had mentioned yeah you put your broccoli on your your baby carrots Why not cut up and put on there some harder POM I mean while you're making a veggie tray what do you what about getting out? I've thought before you know we're doing dippers and everybody's making their we call it dippers where you dip your veggies in the dip. And it's just a homemade dressing again under five minutes. I mean I have different things like Ranch, blue cheese, all kinds of different things. You can take the cashew cream that recipe I gave you add some salsa into that just one or two tablespoons. It is the best dip make put some hot sauce in there like a kick. Oh my words got such a southwestern taste. Yeah, now you want it smoky. Let's put a pinch of smoked paprika in the air and you start dipping your vegetables in that you're gonna smile. I promise it

Jarrod:

is so good. Another one of our favorite vegetables to to dip our cucumbers. Sometimes we can find the little ones sometimes a big one and cut it into strips.

Anita:

Yes, seriously, even some of the just the big chain sellers like Walmart. I'll have those organic sometimes just the little or Costco has them. I'm trying to think who else but we see them all around and kids love those like the baby pickles are made out of rice, just the baby cucumbers and aren't pickled yet. They love dipping those as part of their Dipper tray. The little mini tomatoes, the tiny tomatoes, grape tomatoes, different colors, by the yellow ones by the orange ones by the red ones. Don't just buy red tomatoes but even found those in an assortment pack at Costco. Absolutely. The green yellow, orange red,

Jarrod:

there might have even been a purple. Yeah, exactly different. So you've got all this great variety just in this one pack.

Anita:

So what if you don't have a Costco? There are a lot of people that don't have a Costco. I mean, we've lived someplace that we didn't have it. And many places that we didn't have Costco what do we do? Find your local farmer find your local produce stands. I mean, you're gonna find some gems go to the farmers market. Talk to them. I'm not going to go into that we have episodes about the farmers market. Go back. Look it up. You do not know that off the top of your head D No, I

Jarrod:

don't believe I've stumped you on a summary. I can't believe that I must prepare better for our episodes.

Anita:

But we do have one on the farmers market I know and we'll be talking about it more as we go because there's just you just take one area and there's so many different things to learn and so many different things we can share. That's why I always say just take that one thing

Jarrod:

but you just did success can come with just only a few of those right? It's amazing build up momentum and confidence and right where you know, you're a plant Pro.

Anita:

That's That's it. I

Jarrod:

love that plant Pro.

Anita:

I like it and it's true. That's exactly how it happens. Okay, raw, we're not cooking anymore. Remember raw. So what else? Oh, this is another thing this is a just a brainstorm off the top of my head I had probably a couple of months ago I thought why do we not put on these trays on these veggie trays, chunks of witches of iceberg lettuce. Why like the kids love grabbing those chunks and dip in those. So we've done that since and I've given them lettuce and they just love it. I'm not talking about one leaf like cut it in some thicker wedges that they can grab not huge, but you know that they can just grab and dip and munch and dip and much they're not double dipping because they dip out their own little portion. You get these little tiny bowls that would hold a meth ramekins little bowls. Think about as adults how much we'd love tapas. I mean, you're talking about our raw veggie toppings. dinner. It's fun

Jarrod:

doing it with your fingers. But you're talking about lettuce, our 13 year old son Andrew loves playing lettuce. I am playing Iceberg lettuce. I mean, when you eat this way you actually taste the sweetness that's naturally present in the flavor and that crunch that's there. Then you throw a little bit of one of these dressings or sauces on it is fantastic. Oh yeah, it's easy. It's raw, but it's so delicious. And it loves you.

Anita:

Exactly loves you back. And then there are, let's get back to carrots. Because when I say carrots, I know everybody thought orange as well. We headed with that. Yes, the purple carrots are amazing. And the red ones. I mean, there are different colors. I love the purple you cut into the purple and it's one of the most beautiful things you've ever seen. There's a ring of orange inside, did you know that you have to buy a purple carrot just to try it. They taste a little different. I think they're very sweet. And they're just so so good. Just a slight difference, and you're getting different nutrients. And it just again, it makes it fun. It kicks it up a notch. Now, celery I could go on and on. Just think about what you would put on a veggie tray. Or look it up online to get new ideas or ask your friends what do you eat on your veggie trays. If you're in a community? What are your favorite vegetables to serve on a veggie tray. This is how you get your ideas. I cannot believe this is almost been 30 minutes. I mean, we're just scratching the tip of the iceberg here on what you can make. I mean, I've already got a probably a bazillion things just written down here that we could talk about. And we don't have time to talk about them all but we have to share a couple more of the no cooks. Because we talked about not cooking so what's one of your favorite things and it doesn't have to be just for breakfast but you eat it for breakfast all the time. And it's no cook.

Jarrod:

Yes, I'm kind of just loosely say addicted to this. And if I've not had it for a day or two, I really crave it. It's actually oatmeal. Yeah, I make chocolate oatmeal. I take my oatmeal, I put some cacao powder. Put now sometimes there's moringa powder, you had some leftover in the pantry a while back. And I thought okay, this is good for me smelled it had a bit of an earthy grassy flare at the whole tried put maybe a half teaspoon in and I love it now we're currently out of Moringa we gotta get some more, but I love it and I'll do that, put some water, kind of mash it and it helps to make a little bit of that oatmeal milk flavor or consistency to the liquid.

Anita:

Okay, so you just you just shared a truth bomb. But go ahead. I'm gonna I'm gonna come back to that. Because I talked about I'm gonna share Yeah, how to make a milk so

Jarrod:

and then I add a little sweetener to it. And then the thing that tops it off best is putting a still he's just doing it's putting it on the hate to cook it right? No. Oh, then it wouldn't be raw, frozen berries. I typically do blueberries but sometimes we do raspberries. If we have or you could do fresh you really could. Right. I like the frozen because it cools it down and it just makes it refreshing for me. Yeah,

Anita:

it's so good. I love rites. And if you think you try and you think this is just too chewy for me, all you do is make it the night before or make it that morning for dinner when you come home. So you put it in your ball jar, you dump it in there. Now I will say most of you will probably especially being new to this way of living. You're not going to like Moringa in your eyes because it tastes Aarthi It's just different. So don't put

Jarrod:

a lot it just kind of just a hint with the chocolate. For me it goes well stick with the chocolate first if you want to do that. That's what I want to get adventurous and branch out and you can add a little Moringa or maybe a sigh berry powder. Right a lot of different ones you could add to get a little extra flavor in there.

Anita:

But just the cacao think about a raw chocolate covered cherry oatmeal. So instead of the blueberries, you add cherries and the cacao for people who like chocolate covered cherries, that's amazing. The Gu Annie sweetener I miss that part.

Jarrod:

I'll add a little bit of the molasses because of the minerals that are in it and it's the way it's made. It's not quite as sweet. I'll add a little bit of that maybe a little bit of maple syrup to flavor it with that just a little bit of sweetness. Try not to get too much because you've got this sweetness from the berries

Anita:

right? So you don't put it on the stove. I just eat it raw. Right? And this is how it's a no cooked meal but don't think about breakfast foods as breakfast time. Once you learn a good tofu scramble that's another quick and easy thing to get on the table or to put in a wrap or whatever but that's cook that's Kixeye like man hated at least for me. Um, but I'm just thinking you know there's so many things you can do just raw but with the oatmeal, you're not even okay let's say you don't have any almond milk or you don't have any whatever milk you normally buy at the store. So you don't want to make it because you know you're gonna have to make the milk strain it get rid of the pole use the bag make the mess wash it up the mess. Oh my word no, forget that. That's

Jarrod:

the mess you made while you're cleaning up the mess. No, we did this before. Several years ago. We tried it got the nut milk back and it was Yeah.

Anita:

Yeah. Like nobody wants to go through that. And we don't have time. We're busy women were on the go. We do not have time and occasional Busy Man listener. I know we do have

Jarrod:

busy. Listen to you're welcome here too. And these tips still apply. Absolutely. Please listen, you're welcome.

Anita:

Yeah, I bet. So let's think about that for a minute. So I don't have a milk. So I've got to get my car, run to the store, find the almond milk, but get back home and then put it in my dish. I could have been done with dinner an hour ago. I'm just saying if I made no meal for dinner, look, you don't have to have even nut milk. I mean, you can make nut milk and five minutes or less. I have a free nut milk recipe on our website. If you don't have it, grab it. Now it's for pecan milk. But trust me and which you probably can't even get that at the store. So it's a little fancier and it's something fun and different to try to use it. For any nut though. You can mix your nuts you can do Brasil net, and I'm going on a trail. I know I am I am. But you can use Brazil nuts and pumpkin seeds. I can't help it. I wanted to have all the answers. Oh, this is how I am. We love this. Okay, so he's our passion. I want you to have Brazil nuts and pumpkin seeds and mix those for the amount of pecans instead. You know that's a Brazil that pumpkin smell. But you can do any nut pistachios, yes, you're not going to find pistachio nut milk store. But if all you need is a simple Nutribullet I mean, honestly, when they're on sale, you can find them for $60 or less. And they were pulverized everything you do not need to strain your milk. Go and get that right now power on plants.com. Don't pause this episode, download it. Okay, you're going to have what you need for plant milk, just go to the website and scroll down a little bit and you'll see it in there. But I'm going to tell you right now we're talking about not cooking and not making stuff if you want it really quick. And I do this many times with my oatmeal, you do not even need that milk. If you're if you're trying to just think I like nuts and so many other things, I don't want to eat as many of them for some reason. They're not bad for you. I'm not saying that. But sometimes you're you just think you know, I want to save for him and my stomach for other things because I want to get a wide variety of nutrients, then don't even add plant milk. And then if I say just add water, you're going to think well, that's not going to be good, it's not going to be creamy. Because when I was growing up, we would make it sometimes with water and I didn't like it because I love creamy things. I love cheesy things. If you've known me long enough, you know how I am about my my dairy subs and things like that, I had to learn how to make those in a quick and easy way. And this is how you do it with REITs you're going to take those notes, you're going to put it in your bowl, and you're kinda alluded to it. Once you get it in there and you add your water, which would be the second ingredient out add tomorrow as you take a fork. And you're gonna take that fork and you're gonna mash down on your outs and kind of mash and pull, mash and pull any way that you can vigorously get those outs into that water. And you're gonna start to see why like a light creamy color form and your water and then you're gonna see a dark creamy color form, the longer you do it, the creamier your water will be and guess what you've just made in your bowl without even having to use a NutriBullet without even having to use a Vitamix. You've made oatmeal, oat milk. Why pay money? Listen, we're all about saving money and time. Why are you driving to the store buying and having to spend a place to store this out milk. I mean, many of us don't have a lot of storage these days. Why make it in your bowl, even if you're cooking your oats, I do this a lot of times I'll make milk instead of net milk. Sometimes I'll still sprinkle nuts on there because I like it. But I'm just saying like you don't have to even go through the process of making that milk. But even that isn't hard. If you have a high speed blender, you're going to want to leave the fiber and you don't want to strain it out. But this is how simple it can be. And it should be.

Jarrod:

Now I have a jarred helpful tip right there. You had mentioned putting water in as the second ingredient. I actually do it third. And this is why I do the cacao on top of the dry oats if you want to do cacao you may not but if you did, or any kind of dry powder, mix it while it's drying, I find that it mixes in easier with all the oats. Then I put the water in otherwise it'll clump up on the top and just it's a little bit harder to stir in and I just I want things easy.

Anita:

Yeah, makes sense. It makes it I don't usually add cacao to my oats

Jarrod:

well and that's why it's so cheered helpful hint it's not something more unique to

Anita:

me. I doubt I love a cow and I'll add it to just about anything I can because I love it. It's high in antioxidants. It has great nutritional benefit. I love it so sometimes I'll add it to my Gluten Free waffles. You know I love that and that's another Belinda recipe that takes about two seconds and yeah, we'll eat that for dinner too. That's in the cookbook. You know we love making those and we had a member the other day tell us she said you do you do know that? I knew she was all gluten free but she said You do know that you can use that waffle batter to make pancakes. Mind blown. Never done that before see Jared not. It's still like this is a joke. Ernie, you're always going to be learning stuff. And I love our members. Because, you know, we teach these things and we teach how to go in depth and do these things. And the more you do it, the more you come up with your own ideas. You come up with ideas for making sauces and how to do all these things. And she says to me, I make pancakes. Do you know how long it's been since I've been able to have a pancake with my family when they eat pancakes because I gluten free? And they don't know where am I going to get a gluten free pancake that actually tastes good, that's light and fluffy.

Jarrod:

And she also mentioned too, that she's tried some of the gluten free pancake mixes and just didn't like

Anita:

them. And I've tried some of the gluten free things, even the breads, they just don't taste good. She said the breads tasted so bad. I haven't had bread in years. And Anita until you showed me how to make your flatbread this gluten free. She said it's changed everything. For me, this is a game changer. No, it's one of those things she can make ahead and only takes a few minutes. And if you have that, you can come home and make a sandwich for crying out loud. I mean, that's no cook. So you take the flat bread, you add some of the cashew cream, some kind of sauce she made with that. Or you can add balsalmic to your vegetables to season them up, make wraps, that's another thing. Okay? Seriously, all it is 35 minutes in 36 Actually, and I could go on and on. I think we're gonna continue this next week and share some of our other favorite go to meals, because they're just too many. And I want to give you ideas because I just want you to pick your two or three favorites. And just get started. do that this week. Next week, when you're you're tuning in live, you're gonna say, Look, I've already eaten two new things this week, two new things I know how to make that are my go twos that are going to start healing my body from the inside out. So that I can do all the things I want to do feel better

Jarrod:

hoard hunt, because we're not eating just to quiet the hunger in our stomach. No, we're eating to get the nutrients to fuel our bodies well and to heal and to energize.

Anita:

Because when you can do that you have quality of life, I mean quality of life, it's amazing. Because you've got all these goals and things you want to do, you're never going to reach the goals. If you have no energy, if you can't do it. I mean, we have a friend who loves to travel and will go to place to place to place and can't walk around and enjoy it because they don't feel good. I mean, that's a terrible way to live. And I get it. I mean, I couldn't even walk around to go up a flight of stairs to tap my children into bed at night. I mean, at one point, it was so bad. And that went on for a good year and a half, two years, the fatigue, the joint pain, the autoimmune symptoms, the symptoms are having carotid stenosis, like in my neck, just the clogged arteries and things that I could hear audibly with my ear when I laid on my side. That's how bad it was. And these things are reversing and have reverse. Some of them have already completely reverse. Some of them. I did what I did for 45 plus years, or 40 plus years, I guess, yeah, 40 plus years. So what I want you to do is be patient with yourself, give yourself time you can do this, it is not hard, it does not cost more money, it does not take more time, get your mindset, right, know that all those things are lies. Carbs are not the devil, you can get all the protein you need with plants. And this is the reality of the situation. I mean, that's it, if you know these things, and then you go back and you just take a couple of the things that we've taught here, and you start implementing them, pick one easy go to meal, then pick your next week, it's the go to meal. And then next week, you're gonna have two new meals that you've tried that you thought, you know, there really was easy. Yeah, it wasn't difficult. And ask questions, email us at power on plants.com. You can email me and Anita at power on plants.com. If you have a question about any of these meals, or you tried something in it, and you just had more questions about it, just shoot us an email, you know, that's something we could do another podcast about or

Jarrod:

we're stuck on something and the idea, right, just let us know. Or if you've done some of these, and you've gotten great results, let us know that too. So that we can celebrate your wins with you.

Anita:

Yeah, we want to be able to do that you might even hear your name on the podcast, because we love sharing the good wins and the big changes that people get, and you are gonna get those as you take these steps. So this week, think about just a couple of things that we talked about that you want to try. Try them, reach out to us and let us know. Leave a review on the podcast if this has helped you in any way. Take a minute to help other people find it as well because as we do this and this movement spreads more and more people are going to be able to live life to the fullest and reach their goals too. We love having you as a part of the power on plants family. Join us next week as we continue this series about what a when you don't want to even cook and when We'll see you there.