273: What We Eat In A Day: Quick and Easy Plant Based Meals 🌱

Speaker 1: 0:58

Hey there, sunshine. Do you find yourself needing some plant based inspiration? I'm talking about what do I eat in a day? Maybe you're brand new to this and you don't know where to start. Or perhaps you've been eating plant based for a while and you're just stuck in a rut, eating the same thing day after day after day. That does not have to be, and so today, chair Nyer sharing with you what we eat in a day as plant based health professionals. That lights us up. Hey sister, welcome to the power on plants podcast. Are you tired of staring into the fridge wondering what to eat so you can just feel better? Do you want to avoid spending hours in the kitchen making complicated meals in the name of health? Would you love to leave fatigue behind and finally have the energy to do all the things you want to do? Hi, we're chair and you need to resell Christ followers. Health care professionals, parents of four and big fans of great tasting food. We, too, tried exercising more, eating natural and clean foods, but we still found ourselves struggling with what we thought were changes that come with age or bad genes, and we weren't finding answers to traditional routes. So we dug into the research and created our secret nutritional weapon sustainable plant based living. The truth is, you can eat more whole plant foods and it's not hard. You just need the way that's realistic and delicious so you never feel deprived. If you're ready to enjoy your meals, no longer be held back by your health struggles and actively live your life, then you're in the right place. So grab your favorite plant based cup of happy pop in those earbuds and let's get started. Our hearts are thrilled to welcome you to the power on plants family, and today's a great time to join us because, even if you're just a little bit interested in this plant based thing, this is going to give you some ideas about how to get started and hopefully expand your mindset so that you can start seeing hey, this isn't boring. Hey, I can have some really tasty things that are quick, simple and delicious to make, because that is the key. That's the key. This is what we see is missing all the time. We don't know how to get our mindset right around foods and what we need to eat. We don't know how to get the stinkin thinking out. And then we've got to get our environment right the people, places and things that are surrounding us on a regular basis, and that includes the food we eat. By listening to this episode and getting some ideas of what did you need to eat in a regular day, and these are just some of the things that we're enjoying. Now. We kind of cycle through things. We have our go to favorites that we go back to time and time again because we're keeping our list. If you haven't been around here long, go back and listen to the 265 plus episodes that are waiting for you, because we talk over and over again about getting this list going. This is going to be huge for you and making plant based sustainable and making it stick. But you've got to have some idea of where to start, what to make, what recipes to cook. Get the Power On Plants Cookbook at poweronplantscom forward slash cookbook. That's poweronplantscom forward slash cookbook. You need to have those basic recipes. But then what do you make that are un-recipes? We're going to be talking about some of both today. D'you and I are big on having those basic, tried and true recipes that are so simple, quick and easy to get on your plate. But it's also super important for you to know what do I make when I don't even have time to cook. These are the things you can just throw together those un-recipes, those food formulas, this plus this plus this equals this. We're going to be sharing some of those with you today too, and then you can start filling your pantry with the good stuff, that's, the things in the environment category. This is going to give you some ideas of how to start doing that, and then you've got to know how to make it quick, simple and delicious. Everything we're sharing with you today falls under those three categories. So let's get started with breakfast. Now we cannot get started without first talking about the fact that someone has defined breakfast feeds, lunch and dinner feeds for us. I don't know where or when that happened, but don't let someone define that for you. Sometimes it's fun and we think about mixing things up and we'll serve breakfast for dinner. Why aren't we enjoying dinner and lunch items more for breakfast? Maybe you do that. You know some of you, I see, pulling out leftovers from dinner and having it for breakfast. If you're doing that, get inside pie our amazing community of podcast listeners at powerandplantscom forward, slash pie and share your picture. Just take a quick pick of what you're eating as a leftover for breakfast. I know some of you are probably doing that, but I also know that many of you aren't. So wrap your mind around this idea of how can I get those main meals into my breakfast time as well, and I'm going to tell you one way that I do that, as we share. So this isn't by any means what we eat every day. This is idea time. This is the session where we're sitting down and sharing with you, heart to heart, the real life things that right now are on our plate, a lot that light us up. This isn't everything we've eaten in the last 30 days. I can possibly remember all those things. There are so many different things that we eat and it's so funny because we were just with our community members and we were laughing about how restrictive this is all of us because once you get on board with it and you start building those favorites, it doesn't become restrictive. The sky's the limit. You realize you were actually living restricted before. I mean, there's only so much that you can do with meat and cheese and I know it's crazy to hear the Dairy Queen saying that the previous Dairy Queen because I was addicted to dairy cheese, sour cream, yogurt, you name it. I was addicted to it. Have you all heard this story about when Jared checked out at the supermarket. That is so hilarious. One day he went to the supermarket and the cashier had noticed and made some comment about how much dairy was on her conveyor belt, just with our order.

Speaker 2: 6:42

Milk cheese, sour cream, butter, and there's probably some other stuff in there too. It was a lot, it was quite a bit.

Speaker 1: 6:48

And he said he looked at her and he said I know it'd be cheaper if we just bought a cow. That's how addicted to dairy I was and everything I cooked as the major one cooking in the household was full of it and I won't go into all the problems that that caused. There were a lot of problems. I can listen to episode one about what all I was dealing with with my health and what we dealt with as a couple and it's just amazing how free you can get when you've got the right foods on your plate. But you want to make it diverse. You think eating dairy and cheese, putting that on everything, makes it diverse, or always having that meat and that little side token vegetable, and it just is not going to give you the help that you want.

Speaker 2: 7:29

Now we'll say I'm sure you could find an absolute bazillion recipes out there that utilize meat, chicken, cheese, butter, all that stuff, but butter is still just butter. Now maybe you have cow butter and goat milk butter, but butter is still butter. But when you look at beans, I mean there's thousands of different beans in the world and they're all different, slightly different nutrient profiles, different textures, flavors, and you're just under one category of the games, one category, exactly that's what we say. That's just one category of legumes.

Speaker 1: 8:01

There's peas and there's lentils under legumes as well. So you're talking about just one category of a category, like one subcategory, and you go and you say there's this kind of beans and this kind of beans and that kind of beans and this kind of peas and that kind of peas and this kind of legumes and that kind of legumes. Listen, I'm getting tongue-tied.

Speaker 2: 8:17

There's so many options here, and we're not even looking at the five power foods.

Speaker 1: 8:21

Yet we're not talking about fruits and vegetables, whole grains, nuts and seeds and legumes, plus herbs and spices that you can add, and you start learning all those different things and trying something new and making all these combos of un-recipes. I have it never in my life eaten such variety, and every month we're eating something new, not because we feel like we have to, but because we love it.

Speaker 2: 8:42

We want to.

Speaker 1: 8:43

We know how to do all these different things and, again, that's why it's so important to keep your go-to favorites list, because you don't want to forget them as you go. So let's talk about breakfast.

Speaker 2: 8:52

Okay.

Speaker 1: 8:52

What are some of your favorite breakfast things right now? This is not by any means what all we have on our go-to favorites list. We're just going to share a couple of things Now. Normally, if you watch a what we eat in a day, you might see one day's worth of things that you eat. You know we're not going to do that. We've got to share more than one thing in each category. So we're just going to drop a couple of things for you and give you some ideas, because maybe there's one thing Jared mentions that you wouldn't like, but maybe there are three we mentioned that you would. Or maybe there's just one in this whole thing that you think, yeah, maybe that one I could try it. Try it, that's your one. Take the one, because it only takes one thing. And the next thing and the next thing and before you know it, you're getting inspired, your taste buds are changing, you're breaking free from those foods that had held you back in your health struggles for so very long.

Speaker 2: 9:38

So you want me to tell about breakfast.

Speaker 1: 9:41

Do you want to tell about breakfast?

Speaker 2: 9:43

Well, if I tell what I make, it might be short. It might be a slightly short list just because I typically get up before everybody else in the house whenever I'm working and seeing patients, so I'll make my go to favorites oats. Now I have branched out a little bit. Historically it has been my chocolate oats with blueberries, or if we get a mixed berry where it has blueberries, raspberries, blackberries, that kind of stuff. I've done that, so that kind of mixes up the flavor a little bit. But our daughter, madeline, has come up with her own version of oats that uses strawberry and mango. It doesn't have any cacao powder in it and I kind of rotate between the two. I'll do the chocolate one but then I'll do hers, which does involve making plant milk which we talked about how is so super easy. But until this I've so rarely done it that I can now say, oh my goodness, this is so easy, I don't even need a recipe anymore. It's a pinch of this, a couple of that blended for a minute, and then you've got the nut milk. So I'll put that in there, put that on the oats, put a little bit of vanilla, a little bit of honey to sweeten it, but give it that flavor that balances so well with the strawberry and the mangoes. Have I made you hungry yet?

Speaker 1: 10:51

I'm hungry. I'm hungry because we're recording this early and I have not yet had my breakfast. I am hungry.

Speaker 2: 10:57

So that's really my go to breakfast right now. Now, if you want to know what I would like to eat from the stuff that we make, oh, the tofu scramble. I love the tofu scramble, that's just. It can be beat.

Speaker 1: 11:10

It's so good and we have talked about this on previous episodes Get inside podcast insiders experience and search tofu scramble to find it. You know, we say sometimes we'll be on the episode and we'll say, oh, go back and listen to the episode where we talked about this I don't know the exact number Just get inside podcast insiders experience. We made everything searchable for you.

Speaker 2: 11:28

It's searchable.

Speaker 1: 11:29

All you have to do is go oh, where'd they talk about tofu scramble? I want to know how to make that. I want to know what they put in it.

Speaker 2: 11:35

Yes, go into it and the bottom right hand corner you'll see the little magnifying glass icon. Press that, a little window pops up. You put in the search term and then everywhere we've ever said it on a podcast it'll pop right up for you.

Speaker 1: 11:49

And, as believers in Christ, I'm going to drop a kingdom principle here for you, and it's this Get in there and get the info you need, but share. Share, because these are the people that we see time and again, a sore in this lifestyle. Snap a pic of that breakfast you make after you search tofu scramble and you try to make it our way. Snap a picture and post it in there, or get in there and ask questions to how did you make it? What do you put on yours, what did you like? As you guys start doing this I cannot stress this enough. This is what we've seen time and again in our communities. When you start sharing, when you're the one that shows up and you snap that picture and you ask your questions and you're giving, you're giving. Like it takes two seconds to snap a picture of something. We said this so many times do not try to make it, do not try to make a magazine worthy picture. Snap a picture, share what you did, that's it. It takes about two seconds, that's it. Post it inside the community. Don't just get in there and search what you need, but, as you're taking action, share what you're doing, gain the support you need too, but you're going to get more of that back, just by nature, because it is God's way that when you give, it shall be given to you. Right, it happens as you give, he just blesses you more. And you don't give to get Absolutely not. But your heart and your life is going to be so much more blessed. You're going to go farther in life when you go together, because as you share and the next person shares, and it's going to inspire somebody else to share, ask questions. That's when things get amazing, because you're going to gain that momentum not by yourself, but together. Imagine a snowball rolling downhill by itself and one rolling beside another one. Okay, what is going to happen? What's going to be the end result? It's going to be so much more powerful together, and we were made to live in community like this together. So get in there and search Tofu Scramble, because Jer just dropped that wisdom nugget and that's a great one. Tofu Scramble is amazing for breakfast and we talked about it many times, so we won't go into that here. But get inside Pi at Power On Plants dot com forward, slash Pi that's poweronplants dot com. Forward. Slash P I E and search it. Every podcast episode is searchable, so just search Tofu or Tofu Scramble.

Speaker 2: 14:03

And it'll pop right up. Another one would be pancakes and waffles. Love them so much. Love those.

Speaker 1: 14:10

Love them so much. And those are inside the Power On Plants cookbook, so grab your copy of that. The link is below in the show notes.

Speaker 2: 14:16

And they're amazingly quick and simple.

Speaker 1: 14:17

They're so good. Oh, my word I mean light and fluffy. This is a game changer for a lot of people. It is One of our members, robin, talks about this often. She talks about how it changed her routine when her family comes over because she had been able to have breakfast with them and so long and have the foods the same foods. They were eating pancakes and waffles and she wanted to be able to just enjoy something as simple as pancakes and waffles. Maybe it's not that for you, maybe it's something different. Get inside the community and ask how do you make this thing? I miss having this specific food with my family and inside our membership community. I can get in there and maybe cook up some of these things for you and show you in the kitchen. Hey, this is exactly how we do it. If you have a question, ask. I'm always willing to do that for you, but I love shared. Mention waffles here because these are the lightest, fluffiest waffles.

Speaker 2: 15:05

They're good.

Speaker 1: 15:06

We have two recipes One is gluten-free and one is not and they're both just as good as the other and literally they take two seconds to throw into the blender, turn it on. If you have a blender that you can turn on and you have a waffle iron, you can make these. You can make these Quickly. Quickly. They're so fast. The hardest part and the longest part is waiting for your waffle iron to heat up and to cook the waffle. Now what I'm gonna share with you here is an end recipe that I love. This is one of the breakfast things that I just think is so much fun. So you're thinking about the lunch or dinner idea for breakfast. Take a waffle, one of these amazing light waffles, and I like to cook them till they're crispy on the outside and still soft on the inside. So I cook them till the steam is no longer coming out. The sides of the waffle iron, if you know what I mean, that's kind of a good signal of when you can lift the lid and they're about done. But if they're not crunchy enough to hold up to toppings, leave them a little longer. Then you're gonna take one of our yummy sauces from the Power On Plants Cookbook that take about five minutes to make. So you're gonna whip that up when your batter is in the waffle iron. If you haven't already made it for the week, do that Now. A lot of our members make those ahead of time and have those just in your fridge for the week because it's so quick and easy to do.

Speaker 2: 16:13

And then you keep well for several days in a refrigerator.

Speaker 1: 16:15

Yeah. So take one of your favorite sauces. That would be great on a sandwich Like our. Thousand Island is really good. It's kind of like a Big Mac sauce, so you could put that on there and put a bean burger on top and a ton of veggies that you enjoy on top of your burger. Think about what did I like on my burger before. Or I'll just make loaded veggie sandwiches so I'll put my favorite dressing, whatever it is, that morning. Sometimes it's just as simple as cashew cream or garlic cashew cream, and then I'll put sauerkraut and avocado and tomato and pile it up with lettuces, just all different color the dark leafy greens. Get a bunch of those in there and it is delicious, of course. You know I left some hot sauce on that too.

Speaker 2: 16:56

Oh yeah, you can't forget the hot sauce. I just had an idea, though, and we may have said this before, we may have even done this, but putting tofu scramble on the waffles, almost making like a breakfast sandwich, because those little pockets will hold the tofu scramble in there, I think they'll hold better than just like a plain bread, where it might fall out. The sides Kind of press it down like a sandwich.

Speaker 1: 17:17

So you're topping yours. I usually eat mine open face, but you can If weight loss is your goal.

Speaker 2: 17:22

Well, we can do it either way.

Speaker 1: 17:23

Yeah, if weight loss is your goal, I would say eat them open face. Don't say to yourself I can't have a waffle, because these things are so light and fluffy and airy that Well, you're not gonna eat a ton of them if you're lighting them up with veggies anyway, but breads are known to be some of the things that make things harder to lose weight, to drop the pound. So if you are struggling with that, drop a little bit of the bread, but don't stop eating bread. Eat the good bread, eat this. You know what's in there. You dropped it all in your Vitamix or your high power blender. You're neutral at whatever it is and in two seconds you had waffles on the waffle iron. Just make sure it's hot before you pour them in there, cause that's a big key to getting them out of the waffle iron. But I eat mine open face. I just prefer it. I don't like so much bread Cause I feel like it masks the flavor of it.

Speaker 2: 18:39

And so.

Speaker 1: 18:39

But the funny thing is too and I think Matthew got this from me Cause remember when Matthew was little, our son he hated having stuff on his fingers like getting mess on his fingers and I thought, where does he get that? And lately I've been trying to eat open face sandwiches and I found myself just ripping up the bread, throwing all the toppings into a bowl. And you can do this. You can so do this. If you want to just eat it as open face, you throw all that stuff in the bowl. Now what do you have? You have a salad. I've just taught you how to repurpose right there. Your sandwich is now a sandwich salad.

Speaker 2: 19:08

Or if you were doing the tofu scramble and you wanted to just tear up the waffle. Now you have a tofu bowl. Oh my goodness, you have a bowl and you could toss this stuff in there.

Speaker 1: 19:17

Y'all. He's just come up with a new favorite for us that we haven't even made before.

Speaker 2: 19:21

We gotta try that. What if?

Speaker 1: 19:22

you did breakfast pit y'all. This is what we do inside our community. We love doing this on our coaching calls, so you're getting a sneak peek into what we do. If you want somebody to do this with you on a regular basis, get into our communities as soon as they're open up. The best way to do that is most likely gonna be through our course in the future, but this is what we love to do to brainstorm stuff. And this is exactly what happens, jared and I. You're listening to the creative genius that happens when you get into community with each other and you start sharing and you start listening to somebody who's been doing this for years come up with new mind-blowing things that they never even thought to do before. Maybe you think, oh well, that idea wasn't for me. Trust me, it keeps going and going and something will come up that by the end of that session you're going. That just blows my mind. I can't believe I've never thought of that before and we're leaving the session going. We never thought of that before either, just like you are happening today. But he just made me think of something. So if you're doing a breakfast bowl, why not slice up some potatoes really thin, like you would normally have done breakfast potatoes, but you're not gonna fry them up, you're just gonna bake them kind of dry in the oven with some of your favorite seasonings and spices. You will not believe not putting oil on those how they will crisp up. You don't have to put oil on them, you just don't. And don't bake them super, super high. You know you can do about 375, something like that and just bake them and turn them until they get brown and crunchy like you want them. What if you did that? Put those in a bowl and you topped that with tofu scramble.

Speaker 2: 20:48

That would be good.

Speaker 1: 20:49

And your tofu scramble was loaded with veggies. So you've got think about like a smothered and covered if you used to do Waffle House or IHOP or any of those where they would cover things. But we're not gonna cover it in oil and stuff. That makes us feel bad, that's coating our few vegetables that are on there. We're gonna pile up a load and load it up with a ton of veggies that you could cook on that same tray right next to those potatoes. Oh, my goodness. And then get your favorite dressing over that. So you've got your potatoes, your tofu scramble, with all these veggies that cook beside it, and now you're gonna put a delicious five minute dressing out of the power on plants cookbook. Oh my goodness, your mind is gonna be blown. You're not gonna believe how good this is. And if you think, anita, I love these spices, I love these seasonings. If you wanted to taste smoky like meat, put some smoked paprika on there. If you wanted to be ranchy, get that ranch dressing on there. That would be delicious on that. And Jare and I are putting hot sauce on it. It's just happening.

Speaker 2: 21:47

It has to have hot sauce and it's so funny. It's just too good.

Speaker 1: 21:49

I did not like hot sauce before we started eating this way. So if you're thinking they're crazy about hot sauce, they talk about it all the time. Peppers are great for you, and the more you start eating the heat, just a little bit at a time, the more you will find that you actually like it. It's kind of funny because I never liked it before and I just started eating a little bit and a little bit, and now I really enjoy hot sauce.

Speaker 2: 22:10

And we're talking Tabasco level stuff. We're not talking Habanero Carolina Reaper.

Speaker 1: 22:15

No, please, oh my goodness, listen If you're. No, that's just way too high If you're in podcast insider's experience or, if you're not, just go in and search. Because I recently posted about this poor woman who had grown Carolina Reapers in her backyard and she posted and she just cannot believe she was dying because she had made a pepper sauce with those and had drizzled it all over something she was eating. And she has this picture of her with this huge ice cube in her mouth and I felt so sorry for her and I posted it on there as a warning when plant-based goes dangerous. You know, like, when it gets dangerous, be careful, you can search that inside pie. It's funny, but it's not funny Like we need these warnings because that poor woman so yeah, we're not talking five alarm hot sauce like Jared was saying yeah, but try these new ideas and get into the communities where you're gonna keep gaining these new ideas. It's not just about the podcast today. Yes, jot down the ideas as we're saying them and as you hear us coming up with them. Seriously, this is what we do. This is what we love doing. This is our zone of genius and excitement. We love doing this because it should never be boring. Do not let plant-based be boring. It will not be sustainable for you if you are bored eating the same three meals, four meals, five meals all the time. Yes, start out with your one favorite, then get your next favorite and your next favorite. You'll learn how to do that more inside Podcast Insiders Experience. Get in there. What are you waiting for? It's free, but take the ideas today. Start snapping your picture sharing them in the group and before long you're gonna have a whole slew of favorites. What if y'all started sharing your favorites with each other? Oh, my goodness, what if you start doing that? You're just not gonna believe the options it is literally limitless. And at the same time, you're feeling better, your body's stronger, your aches are going away, your harmful lab levels are reversing, you no longer have diabetes, prediabetes, high blood pressure, high cholesterol. All those things are disappearing that we're holding you back from living your dreams. That is the power of having deliciousness on your plate that fuels your body well, that's filled with the most nutrient dense foods on the planet.

Speaker 2: 24:24

That is power on plants. That is power on plants.

Speaker 1: 24:27

That is power on plants. Okay, we are not gonna do lunch and dinner separate, because that's silly. I mean, we eat kind of the same things for lunch, and dinner.

Speaker 2: 24:35

Pretty much yeah.

Speaker 1: 24:35

We rotate it oh, for lunch, oh, and we left out one of my favorites. For breakfast, I have to mention a smoothie. I love a green smoothie, y'all. There was a day when I didn't like it because I thought they tasted nasty. But let me tell you, your taste buds are going to change. I promise you don't start out drinking a green smoothie that's packed to the tip top with greens and think I hate whole-fee, plant-based. I cannot do this. I cannot eat salads and green smoothies my entire life. Trust me, you're gonna learn to love these things. Your body is going to actually cry out for them.

Speaker 2: 25:02

But you're gonna learn to make them in a way that you love, though, because if you just randomly threw some stuff in a blender, it may not taste very good. I mean, you might hit a home run that first time, but as you learn how to put the things together where you have that wonderful flavor and high-speed blender makes a difference, because if you have just a regular sunbeam, you're gonna end up with a green chunky. No one wants a green chunky and with a high-speed blender, it's going to release the flavors found inside the plants, inside the plant cells, so it makes a difference.

Speaker 1: 25:32

Yes, it does. Now, one of my favorites for lunch lately Loaded baked sweet potato. I don't care if you cook your sweet potato in the microwave and the Instant Pot in the oven. There's so many different ways, y'all, there's a hundred different ways to do this to make it work for you. Joanne might put hers in the Instant Pot, jamie might put hers in the microwave, curtis might like to bake his in the oven. It doesn't matter. There's so many things that we worry about that just don't matter, like get the potato cooked, get it on your plate in the way that works for you.

Speaker 2: 26:04

And the reason we mention this too is because maybe you don't have an Instant Pot, or maybe you don't have a microwave, or maybe it's just you and you want to make just one potato, but you don't want to heat up the oven for an hour for several, you just want the one. Do the microwave. But if you say I've got a ton of people I can't cook that many in the microwave, put I don't know 20 of them if they'll fit in the oven and then take that hour to cook them, so again, whatever works best for you in your situation, and what do?

Speaker 1: 26:30

you have. But I've got to say, when you're first getting started, and even if you've been doing this for a long time but you've never been able to make it stick, a lot of times the problem is you don't even have the ideas that you can do it all these different ways. You don't know the different methods. Get into community so that you learn the different methods that are available for you. It's not just about something is. It's not just about getting the recipes. Absolutely, you need recipes to get started. You need these and recipe ideas. You come in and, of course, you want to understand the things that are going to make it quick and simple for you. And if you don't even know that these cooking methods are an option or how to do each one, so that you can then process it and go okay, which one's simpler for me? Which one do I prefer? Maybe I like to do all three, but at different times in my life. These are the things that you can consider when you're in the right environment. You have the right people surrounding you that can foster these ideas, that can make you excited about living this way. If you're not surrounded with those people on a regular basis, it's just not going to happen. You're going to try it the same old dieting way. You're going to be counting macros, keeping up at points. Be on that app, and it's just not going to work. So I say all that to say maybe you don't even know that these different things are an option, these different cooking methods, but they are. So get the potato made, get it onto your plate, and then I want you to start loading it up. Now. I thought this was the weirdest combo when I first started watching people load it up with similar things. I don't think I've seen anybody do this exact same combo, but I saw people starting to put black beans on their sweet potato and I thought, oh, that's just weird. That's just weird like.

Speaker 2: 28:04

I thought the same.

Speaker 1: 28:05

Thing beans on sweet potato. But really I think in some countries that is very common. I think they do eat beans and sweet potatoes together a lot, but for me it was just strange, like it's sweet and then I got black beans on there. That's kind of weird. But I'm telling you, try this. Okay, sweet potatoes, baked, cooked, soft, open those up and get on there some drained black beans. I'm into garlic sauerkraut right now, so I sprinkle that on there. I do not put any salt because it's already salted, but it's fermented, which is much more beneficial. So I love to sprinkle a little bit of sauerkraut on there to give it a little bit of saltiness. A tad of salsa, salsa for instead, instead of putting sour cream and all that stuff, try salsa on this. It's so good. So I put the salsa, the sauerkraut, the black beans and I like cilantro. If you don't like it, leave it off. It's fine. If you love cream and you haven't broken your addiction to cheese and you try it and you think it needs something a little creamy, drizzle a little bit of cashew cream on there. Most times now I eat mine without the cashew cream because I don't feel like it needs it. That salsa, bean, sauerkraut combo so good it lights me up. Maybe you try it and you don't like it. I want you to start thinking of other combos that you could get on your sweet potato. Get into the palm plants community and ask what are you eating on your potato? What lights you up when it comes to your baked potato? Your savory ones, your sweet ones? These are all great options. Think about two with the savory potatoes. I love. You know I used to love sour cream and butter. I was a dairy queen, of course, so I love putting on ranch or ranch, and the power plants cookbook is amazing on there. I even like our blue cheese on there. It's really good. But I mean you can pile it with the same thing. You could do that, do a ranch and and black beans and salsa, and it would be delicious. That would be amazing. Or maybe you're thinking I don't want beans on my potato. Serve them on the side with whatever you like. Maybe you like beans and salsa on the side with some Mexican seasoning and some corn mixed in. I mean I'm just throwing this out there. There's.

Speaker 2: 30:13

It really is limitless or something similar instead of the salsa, maybe like a pico de gallo, depending on the time of year. I would be similar, but a little bit different flavor really good.

Speaker 1: 30:22

But you can do so many different things. You can keep your baked potato Traditional and put this cream and the things like that on there, or you can start piling it up with veggies. Lately I've loved just doing a savory potato piling it up with greens, like my salad greens dark leafy's. It's a wonderful way to get more of those in there.

Speaker 2: 30:41

We've done the savory potatoes typically the russet potatoes, but we also like gold potatoes and then we'll put sauteed mushrooms on it. Oh, that's good If we saute some onion, maybe put a little bit of a sauce on there, like the cashew cream sauce.

Speaker 1: 30:53

Mm-hmm, I love just doing the potato with that bed of greens and then some fresh raw veggies. So maybe some raw onion, raw tomato and then just a really good sauce. Think of it like a salad with a huge potato in it and then just the quick and easy things that you just throw into the blender and they're done in a matter of minutes. That's pretty much how I like everything I make to be our creamy tomato soup and the power and plants cookbook, our Alfredo sauce from the power and plants cookbook. We love doing those things. And then there's loading in the veggies. Think about Alfredo, the way you liked it before. I mean you might want to eat it plain on the side, sometimes with some side veggies, or you might want to put your veggies into it, like yesterday, the kids grated carrots and they put some Frozen green peas. And they put some frozen green peas, the carrots, they sauteed mushrooms with a little bit of tamari and vegan Worcestershire sauce, pepper, the Alfredo sauce and a little bit of pasta and we had just this loaded, veggie loaded dish. It was like an Alfredo, but just so much more.

Speaker 2: 31:55

It was good.

Speaker 1: 31:56

So good.

Speaker 2: 31:57

I emerged from my office because I was on my lunch break to that special treat.

Speaker 1: 32:01

It was nice and then there's Zupa Tuscana. Maybe you like a warm soup. That was a soup that I've loved from all of us. And that is in the power and plants cookbook.

Speaker 2: 32:11

Very easy to make the key with that one, though, is replacing the seasonings, the herbs, the Spices that you would traditionally find in a sausage. Take those same flavors, put that in the soup, leave the meat out, but you still have all those wonderful flavors.

Speaker 1: 32:25

I love doing that. That is my specialty all taking those recipes and copycatting them. I've been doing that since even before we were playing bass. Ever since we've been married, we would eat out at a restaurant and I'd sit there and I would take apart the flavors in my mind and build the recipe and go back Home and make it and I just I have a gifting to be able to do that, and maybe you do too. Bring that gifting to plant-based eating. Get the flavors, don't forget the seasonings and the flavorings and the things that you need in there.

Speaker 2: 32:54

Be a flavor deconstructionist, break it apart in your mind and then recreate it deconstruct the flavors.

Speaker 1: 33:01

I love that and, keeping in mind how we love those creamy, cheesy things and I love a good soup I'll eat a soup anytime of the year. Currently, I'm writing one of our favorite soup recipes cheesy veggie chowder. So if you're inside power and plant society, I want you to be looking out for it because that's coming your way. But if you aren't there, don't worry, because it's so good. I'm gonna be sharing that inside our course in the future as well, so you are gonna be able to get your hands on that and, trust me, it is so worth the wait. This is one of the ones that lights us up. It's quick and easy. You dump it into the instant pot, press start and then I have a little secret at the end that makes it just creamy and delicious. You're not going to believe this recipe. I kind of brought it off of an old Southern living cookbook that I have. It was ancient and I loved that recipe. I used to make it all the time and I thought well, you know what? Why not enjoy those same things now that we used to enjoy before? Does that sound familiar to you? If you've been around here long, that should sound very familiar to you. This is how you have success in plant-based living. This is one of the big keys. You've got to have your old favorites in a new and improved, upgraded way that will actually love your body back.

Speaker 2: 34:12

And I would say that recipe hits the status of comfort food because it was something that we used to eat what 25 years ago. We've learned to remake it in a way that loves us back, so we have those fond memories of, oh, we love this so much and it's just very filling, it's very satisfying, so that is absolutely a comfort recipe.

Speaker 1: 34:31

Oh yeah, that is on our Go To Favorites list. Time and time again we pull that one back up and make it. It's like what do we wanna eat today? Definitely cheesy veggie counter. It's delicious. We have shared so many ideas with you today. I mean it can be as simple as something raw that you just throw into the blender and blend up or throw into your dehydrator. You don't even have to cook eating this way. I've been making raw wraps. I'm learning how to make some really good raw wraps, make my own recipe, because recently I had gotten some recipes from someone else and they had used a lot of an ingredient that was really strong for me and I thought I've gotta kind of remake things in a way that really works for me, that I like the flavor of, and so I'm probably gonna be coming out with some wrap recipes in the future in the way that we love those. But that's so easy. I mean, it's a raw wrap. I blend it in my blender it might take five minutes to get that together I pour it on these silicone trays, pop it into my dehydrator and then it goes overnight and it's done and ready for sandwiches. So then I can throw all my salad ingredients or all my favorite sandwich ingredients in there. Roll that up and you would not believe how satisfying that is Actually on the inside. I'm gonna share what's happening right now. I'm crying a little bit on the inside because I meant to put two raw wraps in last night before I went to bed. Totally forgot it and now they're not gonna be ready until tomorrow. It makes me cry just a little bit on the inside. I love that recipe so much.

Speaker 2: 35:51

And these wraps are huge, so really they could be one wrap enough for two people.

Speaker 1: 35:56

Yes, unless you're starving. Unless you're starving, unless you're starving, there's no guilt.

Speaker 2: 36:00

Unless maybe well for me, I could really eat both.

Speaker 1: 36:03

I've totally eaten both ends. I've totally eaten the whole one many, multiple times.

Speaker 2: 36:07

And do I have?

Speaker 1: 36:07

any guilt or pounds that go with it?

Speaker 2: 36:09

No, I don't, oh, no, no guilt, no, I don't no guilt there.

Speaker 1: 36:12

Because it's all fruits and veggies in the wrap. There is absolutely no guilt, no worrying about anything.

Speaker 2: 36:17

No added oils, chemicals, preservatives, none of that stuff.

Speaker 1: 36:21

No, but there's also no bread. If you're eating bread, right, I don't want you to worry about it, but there's a right way to do these things in a wrong way, and the wrong way is generally going to the store and picking up bread, because there aren't a lot of great options there. There are a few that are okay, but when you learn how to do these things that replicates and replaces it, that's made with all fruits and vegetables, it will blow your mind how good it is.

Speaker 2: 36:43

And it helps you get diversity.

Speaker 1: 36:45

Yes.

Speaker 2: 36:47

You get more plants per day.

Speaker 1: 36:49

And we talked about that recently in our episodes about pre-bottics and probiotics. Go back and listen to those, because gut health is so important for you when you want to feel better. It affects all different areas of your health. Yeah. So the most important thing you can do for that is getting that diversity and blending up a whole bunch of fruits and vegetables and dehydrating them to have a wrap that you then wrap around loads of veggies Just think raw, tons of raw veggies with this delicious sauce that you've gotten out of the Power Plants Cookbook or from an idea that you gleaned inside the community from another member. Then you are going to love this way of living. That's why it breaks my heart to see so many struggling with knowing how to make plant-based living sustainable. There are these simple keys that, when put into place and getting in the right community is one of the biggies Getting your go-to favorites A lot of these different things we've shared with you today. Yeah, we tell you, we're gonna give you an episode on the different ideas of what we eat in a day, and we've done that. We've shared a lot of those things with you, but there are some incredible nuggets in here that are gonna take you to the next level and help you to make plant-based finally stick, so you can feel good and start living your kingdom dreams. If you have not heard our episode yet, it's probably one of my favorite episodes of all time about building your God-given dreams. Go right now, when this episode is over, and listen to this episode, episode number 266. That's all I'm gonna say about that. Just listen to it, you won't be disappointed. Episode 266, it's time for us to build our God-given dreams.

Speaker 2: 38:26

You'll walk away inspired. Yeah, you really will. You'll be on fire. It was Holy Spirit. If you haven't listened to it, it was Holy Spirit led.

Speaker 1: 38:33

I'm telling you, jared and I are about getting you results, and we spend time in the Word and we pray over you and we seek His guidance in what we're teaching you and showing you, and this episode is one of those that just dropped straight into our hearts for you, because you need to start dreaming for your life. Maybe you felt bad for so long and I totally get this you felt bad for so long and you're in a place where you feel like, well, it ever get better? Am I ever gonna lose this weight? Am I stuck with this disease for my entire life? Maybe somebody's spoken that over you? Maybe it's a doctor that says you're gonna need to be on this medication for life. Don't accept those things as fact. Now I'm not telling you don't take a medication that someone's prescribed for you. Jared and I are healthcare professionals. He's a physician assistant. I'm a nurse with my bachelor's degree. We've gone into special training into whole food, plant based and lifestyle medicine to help you even more. But what we know and what we see a lot of times is you get these things spoken over you and you start accepting them as your reality, as who you are and as your future, instead of plugging into God, getting his dreams for your life and figuring out how to eat what he originally planned for us to eat according to Genesis 1.29. How do I get more of those foods into my life? Listen, if arguments are rising up into you about he's allowed this and he's allowed that, god allowed us to do a lot of things okay, in the word you'll see, he allowed us people to do a lot of things, but let's get back to what was his original intent for our bodies. We're not gonna get in meaningless arguments over this stuff. There is no doubt research shows time and again, the more whole plant foods you get, the better you're gonna be. So start implementing these things. But while you're doing that, learn to dream his dreams for your life. He has amazing dreams and plans for you. He says that directly in his word. Go right now and listen to episode 266 and start dreaming again as you're putting these things that we shared today into practice. Start dreaming God's dreams for you. Get your dream book. Get into podcast insider's experience and share picture of it and share with us your wins. You'll know what I'm talking about when you go back and listen to that episode. We have loved spending time with you again. Know that you're cared for, know that it can get better. Know that there's hope. You are a treasure and you were made for more than just sitting on the sidelines begging God to help you. He's showing you what to do. It's time to start taking steps and start dreaming his dreams for your life. Start learning to enjoy the foods that he's put here for you to enjoy and live your calling. Experience the joy of what that's like. We are so here for it and we will see you inside podcast insider's experience and on the next episode of Power On Plants.