Speaker 1: 0:00

Hey there, sunshine, welcome to the Power On Plants podcast. We're your host, jared and Anita Roussell, 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 have our lives back, and that's what we want for you, too. 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 too. 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. Well, hello, sunshine, welcome back to Power On Plants. We are so happy to have you joining us, and if you are here for the first time, sister, you are in for a treat. Maybe you need a whole plant based Welcome.

Speaker 1: 1:20

Let me share something with you Whole Food, plant Based Living is not just about eating more plants. You're going to find that to be true when you start listening to the 200 plus episodes of this podcast that are waiting for you. You've got to learn how to bust the myths that have been holding you back in all the other things that you've tried. You need to learn to get your environment right. You've got to learn how to make it quick, simple and delicious so that it's maintainable. Because you've found plant based joy and you love the lifestyle you're living, those things are what are going to make all the difference for you.

Speaker 1: 1:59

Now, if you don't know much about me, you can go back and listen to episode number one, where I tell you my story, and you're going to hear it all throughout the other 200 plus episodes shared story as well, but I want to share a little bit with you right now. I grew up in my family's barbecue restaurant where I stood by my parents' side, learned how to cook, learned how to make things quick and simple. I learned the southern way to cook. I was a cheese a-holic cheese fanatic. I'm not sure how to put that. The Dairy Queen is what I'm affectionately known as around here.

Speaker 2: 2:31

It was the Dairy Queen. She's one of the many dairy products that you enjoyed. Let me tell you, sister.

Speaker 1: 2:37

I understand when you have food you love or memories connected with food. Jared gets it too. He grew up in Baton Rouge on good old Cajun Cook. We both love for our food to taste amazing. That is why I am thrilled to have you here today, because you've clicked on this episode, probably because you're interested in finding baked potato toppings that are going to be whole food, plant based. Let me tell you, you and I we already have a kinship here because that's one of my favorite foods baked potato.

Speaker 2: 3:06

I was thinking because you said whole food, plant based love, and nothing says love for you, like a good old baked potato.

Speaker 1: 3:13

No, i love them so much. But you know what I really loved? I used to love my dairy on that Plop, on the butter. How did I order mine when we went out to eat? What did I order?

Speaker 2: 3:23

Oh, it was butter sour cream. I mean you had to have that, that was obligatory, that was an absolute must. Low dead, loaded, loaded.

Speaker 1: 3:32

That's what she's trying to say Always loaded. So butter, sour cream bits on top, cheese on top onions, if they had it. I loved the work. So if you loved any or all of those things, welcome to my land. I'm telling you that is what I was all about. And now, what do you think I still do? I still love my potato loaded, but guess what? I'm going to eat it in a way I still enjoy. I never feel deprived. I do not miss the butter, the sour cream, the cheese. Now my taste buds have changed somewhat, but I'll tell you right from the very beginning I had to find something real quick that I liked on my baked potato as a sub that tasted just as good as my old favorite, or it would have never worked for me with whole food, plant based. I'm just saying like there's no way I'm going to go on without eating my baked potatoes.

Speaker 2: 4:22

That was probably as close to a deal breakers we got with whole food plant.

Speaker 1: 4:25

But wait, wanna have a baked potato.

Speaker 2: 4:28

I don't know about this.

Speaker 1: 4:29

That and cheese I might have to call it. Call the game stop Right and sour cream Right in sour cream, like dairy and potatoes. That was where it's that we get it.

Speaker 2: 4:39

We were there one time. We understand.

Speaker 1: 4:41

Totally understand it. So I love that you're looking for your new favorites, your new whole food, plant-based replacements that are going to light you up. I'm so proud of you for that. This is one of the big keys for setting yourself up for success. I want you to think of what traditional toppings you used to love.

Speaker 1: 5:01

What I mean by that is what do you currently eat? or, if you're not, whole food, plant-based yet all the way right, what do you normally eat on your baked potato? or what have you eaten in the past that you really want to get out of your life, like the butter, sour cream, the cheese? How did you typically eat your potato? Perhaps you are a purist? Okay, maybe you just use salt and pepper and you want something a bit healthier than salt to go on your potato. Well, there is a product that Jared and I have just discovered. Seriously, i wish I had come up with this product on my own. Now, if you've been here for any amount of time or you're in the membership, you know how much I love my miso paste. Miso paste is Amazing. It gives you that umami flavor and there's been a lot of research down around Miso and for some reason, there's something in it that kind of counteracts the salt in it the effect of salt.

Speaker 2: 5:57

The salt can cause your blood pressure to go up, not just because it pulls more fluid into circulation, but it also Knocks out the nitric oxide system, which helps to relax the blood vessels. So you got kind of a double whammy there so it harms your blood vessels.

Speaker 1: 6:11

Regular salt, but Miso does not seem to do that. And yet it comes with even extra goodness of flavor That salt does not have. So you get the saltiness but you get this umami flavor. That's just amazing. Well, jared and I found this new product that is basically like dehydrated Miso and made into a powder. It is just Incredible. So we are gonna link that for you down in the description below. Listen, you've got to try. It is unbelievable and it is so good.

Speaker 1: 6:41

It's cheesy, kind of like what some people say nutritional yeast is, but I have never met a Nutritional yeast to match the flavor of this product. It is actually made with just Miso. So it's not something extracted like a yeast or grown on its own like a yeast. It is Miso paste. It is dehydrated and it's flaky and it could go on your potato and taste so Cheesy. But it can replace that saltiness to give you that purist feel, although you could stir that in with another Replacement of the ones I'm gonna mention too, and it would be really, really tasty one thing I would say about the Miso Nuts is that it doesn't feel like it overpowers the flavor.

Speaker 2: 7:22

It has a little bit of the saltiness. It has that umami flavor, but you know some of the synthetic flavorings like MSG, how it's just so intense. It's not like that. So it really creates a very nice balanced flavor.

Speaker 1: 7:35

It is so delicious, you got to try it. We tried it on popcorn too, just as an aside. So delicious.

Speaker 2: 7:42

It was good.

Speaker 1: 7:43

Oh, my word, everybody was freaking out. It tastes like cheese. It really does. Is so good on that.

Speaker 1: 7:48

Okay, so that just for the traditional in you. If you just want like a salt and pepper, you can put this Miso powder On to your potato and get not only the saltiness but a little bit of cheesiness as well as your pepper, and you're gonna be in heaven. But what if you say, anita, i just love how the butter and sour cream made it all fluffy and creamy and good. So what do I use in place of sour cream? Well, if I want to replicate that flavor, i Love nothing better than mashed avocado. It's creamy, it's neutral. Yes, your potatoes gonna be green, do not worry about it. Mash it up until it's fluffy like a sour cream, or you could even blend it. Add a little bit of lemon juice so it doesn't discolor, but also so you get that bite of this sour cream. You'll be eating this. Avocado sour cream is what I call it. It's two ingredients, super simple. If you wanted a little salty, add a little Miso paste, okay. Or add a little bit of this Miso flake We're talking about. Those would be great Combos together. It's just hard to beat mashed avocado for a sour cream replacement, on this or on something Mexican like chili. I absolutely love it. Now Maybe you're like me and you had a memory attached to baked potatoes and how you ate it.

Speaker 1: 9:03

Now, if I went to visit my grandma and grandpa when I was a little girl, my grandpa's favorite meal was steak and potatoes, so my grandmother would make that for him a lot of times for dinner. He also had a garden out back. I loved running around the garden patch with him picking the tomatoes and the corn and the Okra and all the different things. I'm just thinking about that right now. It's making me so hungry. But there was always a potato on that plate, i And it was just delicious and fluffy and wonderful. But she taught me a method that I had never seen or heard anywhere else. If you use the same thing on your potato, we're sisters. So I want you to email me at anitaatpowerandplantscom and say, hey, i do this too, and this is what my grandmother taught me Ranch dressing Are you kidding me?

Speaker 1: 9:51

Ranch dressing on a potato? Now, the first time she told me I'll never forget. I thought that is the weirdest thing. Why is grandma eating ranch dressing on her potato? But she got me to do it. My mom was doing it before long. I didn't want anything else Like.

Speaker 1: 10:03

When we went out to eat, i ordered ranch dressing to go on my potato on the side because it is so delicious. Now if you're thinking I don't know how to find a ranch dressing without oil, i don't know how to do this. Listen, we're all about five minute sauces and dressings in here And I have multiple dressings that you could use on a salad. Blue cheese is also amazing Cheese with a Z right. We're not eating real cheese here, but you won't miss it. So I have created this ranch dressing that will just make your taste buds water. It is so good And many, many, many times when I eat a baked potato, i'm getting ranch dressing on there. It might have broccoli and ranch dressing, but there's gonna be some ranch dressing on that potato. You can bet on it. So that is in the Power On Plants Cookbook, which is also linked down below, if you don't have your copy yet. It is such a game changer. These are our favorite recipes And this one on my baked potato is where it's at.

Speaker 2: 11:01

This is a digital download, so you'll have immediate access to it. So there's no waiting for shipping. You purchase it, you get it, boom, you got it, it's in your hands.

Speaker 1: 11:09

Well, mr Genius, over here, easily, with a click of a button, made everything clickable So you can go to the table of contents. Click. Gotta make it quick. Oh, i love it because actually I like it better than just a regular cookbook, because I'm not gonna touch it and get it dirty when I'm cooking. Plus, you click on the table of contents and it takes you right down to where the recipe is Immediately. You're on that recipe and I'll tell you this is one to not be missed. This ranch dressing is amazing.

Speaker 1: 11:35

Okay, idea number four If you like cheese on there, you've got to get some cheese on that potato. Okay, nacho cheese sauce. Find your favorite new vegan nacho cheese sauce. I have one in our cookbook. You may already have a favorite. Use it, get it onto your potato. You will not believe how good it is.

Speaker 1: 11:58

Now, number five I want you to start seeing your baked potato in a different way, sister. I want you to view it as the base of your bowls, just like you would use rice for the base of your nourished bowl. So if I used a potato as my bowl base, what might I put on it here? Well, bowls are often themed, so for this example, let's make a taco bowl, okay. So what would you put on there? Yeah, you can even put greens on that potato. Let me tell you, i do it like a taco salad and I'll put greens on it and then all these toppings.

Speaker 1: 12:32

But if you're new and that freaks you out a little bit, just save that for later, just hold onto that in the back of your mind. But you've got your baked potato. It's open up, it's on the base of your bowl. What are you going to layer onto it to make your taco bowl? Black beans, salsa These are some of my favorite toppings now, black bean and salsa. I could just stop there. But how about we make it extra special and we add avocado slices, cilantro, anything else you can think of that you would like on it if it was a taco?

Speaker 2: 13:03

Well, we've done a little bit of corn Corn. You could do Possibly taking some, and you can keep it just frozen and then just sprinkle a little bit on your potato And if it's already warm it'll thaw it for you. So no extra prep needed. I love that tip?

Speaker 1: 13:14

How about raw onions or green onions or chives? Those are all great options. Garlic you can't ever go wrong with garlic and a potato. I've never met that combo when I didn't like it. And then taco spices and seasonings. If you're new to this and when I say taco spices and seasonings you think of a packet I want you to turn that packet over and read the ingredients. It's gonna have a lot of mess in there that you do not wanna have. So just do yourself a favor. Pick out the regular seasonings that they put in there, like chili powder and cumin, start keeping those things in your pantry and start making your own mixes. It does not take any longer. It is way cheaper in the long run And you're not gonna be getting all the gums and preservatives and fillers and thickeners, anti-caking agents.

Speaker 1: 14:02

Just the nasty stuff that they put in there. You don't have to have that.

Speaker 2: 14:06

But also too. The benefit is you make it the way you like it, exactly Favorite powder combination. It's okay, but you want a little more seasoning, or well, not seasoning, but a little more heat to it.

Speaker 1: 14:18

Well put a little more hot peppers on there. Oh yeah, hot peppers, jalapenos. I love that idea. What about hot sauce? You could put some hot sauce on it.

Speaker 2: 14:27

Oh, we use that all the time. Yeah, we use that. That was just a given. I didn't even think to mention it.

Speaker 1: 14:32

Isn't that funny? I mean, there's so many more things. Think about if you go out to eat in a Mexican restaurant, What is on your plate? What did I put as the toppings? and get those on your taco potato bowl So you don't have to just use rice as your base. Now I want you to think about this. We've only gone through five new ways, five new favorites for you to add.

Speaker 1: 14:54

And if you've started your list, like I always tell you, get that list going of your go-to favorites then get this on here, Your new favorite potato ideas. Start trying them one by one, Because it's in the trying, it's in the doing. Like you can listen to all 200 plus episodes of Power and Plants Podcast. We have so much incredible information just to help you get started. But if you don't start taking action, sister, because it's in the action, even if it's imperfect action, that you're going to arrive at your desired destination. You're never going to get there if you don't start. So take one thing that you've learned today and get started.

Speaker 1: 15:35

Do you want to put Me So Nuch on it? Do you want to try that Something cheesy? a little sprinkle that'll replace salt? that's actually not bad for you, Or maybe even just some Me So Paste would be great on there, right? But don't put a lot because it's salty. Get the Me So Nuch, try it. You're not going to believe how good it is. Click below. We've got a $10 off coupon code for you And it is so worth it. You're going to love this product and this company is amazing.

Speaker 1: 16:01

Okay, number two dressings. If you love dressings, or have ever been like me and loved ranch on your potato, get some ranch dressing on there. We have the Power On Plants Cookbook link below. It's got several new dressings for you to try and I know you're going to love them. Three mashed avocado as a sour cream replacement. You can mix it with lemon or even lime. Four nacho cheese sauce with a Z, Also in the Power On Plants Cookbook, but you may have a favorite you're already using that doesn't have oil and all the nasty stuff in it. Try some nacho cheese sauce on that potato. And number five bowl toppings.

Speaker 1: 16:42

I want you to pick a theme of your choice and go to town with that baked potato. Sister. There is nothing, nothing like learning to live the Power On Plants way, because this is about so much more than just gaining some new recipes. I want you to know and Jared wants you to know what do you make when you don't even have time to cook, or you don't want to dirty your kitchen, when you're exhausted? at the end of the day, As a busy woman, you've got to know how to do these things. It is so easy to get a potato cooked right. I mean, what are the different methods that we use for kicking a potato?

Speaker 2: 17:22

Well, i mean, there's the microwave, but then there's also Instant Pot.

Speaker 1: 17:26

Instant Pot, because they're nice.

Speaker 2: 17:28

They don't dry out, they're quick. You can do a bunch of them at one time. You are making me hungry.

Speaker 1: 17:36

He's smiling over there, But it really seriously works well in an Instant Pot. If you have not tried making a baked potato or a sweet potato in the Instant Pot, do it. It is so good And then there is baking it in the oven. If you've got an hour, just make a tray. If you have a family, fill that tray up with baked potatoes and it'll go off to do something else. Let it cook, come back, it's done.

Speaker 2: 17:56

And if you have leftovers, perfect. There are ways you can recycle those leftovers.

Speaker 1: 18:02

Oh yeah, we love some leftover potatoes. Or, if you've got new potatoes, take a bunch of the little new potatoes and boil those, drain them off. When they're done, smash those with a fork as your bowl base or use any of these toppings we've talked about today. Got options for living this way in a way that's realistic with your busy schedule, that's simple to do and that tastes great, or almost endless, once you have the keys to unlock the simplicity of living the power on plants way. You need food freedom, sister. You've got to learn how to be a freedom maker. Okay, That's what we want for you. We are so excited for you to get in the kitchen and start trying out these recipes. Listen, if it's taken you. We had somebody tell us not long ago it takes over two hours to make whole food plant based meals.

Speaker 2: 18:53

And that's what they were doing every day.

Speaker 1: 18:55

And so they didn't stick with it. It's like you're doing something wrong, something's not right. Let us talk to you. We can help you figure those things out. This is what we brainstorm all the time in the membership. You've got to know how to make it work in a way that'll work with your busy schedule, and I know, i know, that you can do this and find your new favorites. That's why you're here. You're on the right track. Keep putting one foot in front of the other sister and head toward that destination. Take action, gain momentum and find your new favorites, and tag us on Instagram with a picture of you eating your new favorite baked potato topping.

Speaker 2: 19:31

We cannot wait to celebrate Doesn't have to be professional, just take a quick shot, put it on there, tag us. We'd love to see what you're creating.

Speaker 1: 19:39

Oh, do it, girl. We cannot wait to celebrate with you. We are so excited. We love getting all your emails. We've been receiving so many lately, just with all the success stories. It's so exciting to see the progress that you're making and you're going to keep making as you walk this out.

Speaker 2: 19:56

And I would say, too, that we've gotten encouragement as well, and we do appreciate that, because this is absolutely a labor of love. So when we hear from you about the difference this message is making, that just adds more fuel to the fire, puts more passion in the belly and keeps us going.

Speaker 1: 20:12

Every single time. Oh, and if you talk to anybody who ever emailed us, they would write you back and say you would not believe what they wrote me back, because we always, always, write our fans back because we love you. You're not just our fans, you're our family and we want you to know we care about you. We want you to get results and that is why we do what we do. You know, that's why we went into healthcare, that's why Jared's a physician assistant, it's why I'm a nurse, because we wanted to help people get real results. And we got to a point where we were just sick and tired of covering up and treating symptoms. And thankfully, through my own journey of getting better and Jared's own journey of getting better, we dug into the research and learned Hey, there's a way that actually works.

Speaker 1: 20:57

We have patients and clients regularly reversing high blood pressure, reversing high cholesterol, losing the pounds they've been wanting to lose for years and years and years. Those who just want to learn how to pass on a legacy of health to your children. Other homeschooling families you know we're a homeschooling family. Other adoptive families right, contacting us and saying, ooh, i've adopted too. We just have so much in common, right off the bat.

Speaker 1: 21:22

We love getting to know more about you, so do drop us an email at Anita at poweronplantscom. We'll look forward to hearing from you and learning more about your journey as well. And don't forget to tag us on Instagram and let us know. Show us a picture of that baked potato sister, and we will high five and celebrate with you And sunshine. If you have loved getting these new ideas for what to cook that's quick and easy and delicious too, and you think I just want to know more of these things, i want somebody that can take me into the kitchen, that I can watch make these wonderful plant based dishes and show me all the tips and tricks and strategies of how to do this. That's what we do inside power on plant society. So go right now and get your name on the wait list at poweronplantscom, forward, slash membership and you'll be the first to know when the doors open next. I hope you have a great week, sunshine, and we'll see you next time on power on plants.