Speaker 1: 2:10

I want to go plant-based, but what am I going to eat instead of my buttered toast? I love my buttered toast. You can't take it away from me. There's no need to worry, because we're going to share with you today six things that you can eat on your toast that are as delicious, if not better, than your old favorite butter, so that you can break up with butter and fall in love with the stuff that actually will love you back.

Speaker 1: 2:35

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 Jared and Anita Roussel, 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, with what we thought were changes that come with age or bad genes, and we weren't finding answers the traditional route. 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. Hey friend, we are excited to have you with us. Welcome back. And if you're new to Power on Pl, on plants, we want you to know that you are welcomed here. We are so happy to have you joining us.

Speaker 1: 3:57

Today. We're talking about some yummy plant-based alternatives to butter for your morning toast. Now maybe you're thinking wait a minute. Toast, that's not whole food plant-based. You teach whole food plant-based. Yes, toast is not a whole plant food. Do we eat bread every day? No, we do not. Do we eat bread every day? No, we do not. Jared and I do not eat bread every day because it's not the healthiest thing for you. You can fill up on it very quickly If you're trying to lose weight. It is not going to be your best friend, but you can still have some. Don't tell yourself, I can't have this, I can't have that. We're going to find the ways to have the things we love in a way that they'll love us back in the way that we still enjoy, but that's much better for us. This is key for your success in plant-based living, so that it becomes sustainable because you actually enjoy the lifestyle.

Speaker 2: 4:49

I would like to highlight that there are different qualities of bread. You've got all the way from wonder bread, which I'm not even really sure what was in it, but I'm not sure that it qualifies as bread just because the name is on the label kind of makes you wonder, doesn't? All the way to something that is a what kind of makes you wonder, doesn't it?

Speaker 1: 5:08

that is funny that is funny.

Speaker 2: 5:12

That is funny. Well, maybe that's what it is. I wonder what this is. Can we call it bread Wonder Bread? That was probably the naming session for that product. But if you have a bread that is made from whole grains, like an Ezekiel type bread, that's a whole different quality. Now again, you don't want to, like Anita says, eat a ton of it every day. Is it delicious enough? You'd probably want to, maybe. I mean, who doesn't like a good toast? I know I do. But butter, you got to break up with it. You may not want to, but after you do you'll be so glad that you did. And these six toppings that we're about to introduce is going to make that breakup so much easier.

Speaker 1: 5:54

So much easier. What's your favorite thing to eat on your toast?

Speaker 2: 5:58

I would say my go-to. The thing that would come to mind first I'm assuming that would be my favorite would be avocado on it.

Speaker 1: 6:06

I just love avocado on it. Why do you think that is?

Speaker 2: 6:10

Well, avocado tastes amazing, but I think for me too, though, is that it also helps to replicate that creaminess. It's maybe a little bit of that fattiness yeah, like a butter but, it doesn't have that oiliness to it, it doesn't have the heaviness or weigh you down like butter used to.

Speaker 1: 6:26

And how do you feel afterwards compared to when you ate butter on toast? Amazing, and I would say. Another thing that we really enjoy is guacamole on toast, so think about avocado and tomato. You could do slices, or you could do guacamole that's already all mashed up together with salsa. So I like to mash mine up with salsa and it just makes it so delicious.

Speaker 2: 6:48

I would say guacamole is next level avocado.

Speaker 1: 6:51

It's really really good. If you haven't tried that, definitely try it. And the second option could be nut butter and fruit. It's really really good. If you haven't tried that, definitely try it. And the second option could be nut butter and fruit. It's so different to have nut butter on toast to me open face than having something like a nut butter sandwich. I love it on warm toast. You put the nut butter on there again. It kind of has that butteriness, it's the oiliness, and then you can put fresh fruit on there, any kind you want bananas, strawberries, blueberries, whatever you like. It is absolutely delicious.

Speaker 2: 7:19

And you could even take the fresh fruit and mash it. It's not quite like a jam, but that it makes it a little bit spreadable Because, like with blueberries, it might stick to the peanut butter or whatever nut butter you're using, but sometimes they don't. So if you mash it and you kind of spread it, it does give you that PBJ type quality to it.

Speaker 1: 7:37

It's a lot like jam. You absolutely hit the nail on the head. That's wonderful. Another option is power on plants, gravy and tomatoes.

Speaker 2: 7:46

Oh yes. That's an amazing one. I love it. Do you hear the longing in his voice?

Speaker 1: 7:51

right now. Listen, if you grew up in the South like we did and you loved your creamy pan gravy, you do not have to give it up. You do not. You can literally make it faster than you ever made it before, have all the deliciousness that you used to love. This is another one of those recipes that is going to blow your mind, not only because of the delicious flavor, but the fact that you can get it made so fast. I mean, while your toast is toasting, you throw a couple of ingredients into your high speed blender blend, pour into a pan and heat it till bubbly. It's done. That's it.

Speaker 1: 8:26

There's no more trying to dissolve some flour and some nasty animal grease and trying to get it to where it doesn't have lumps in it and pouring it in there and having it splatter everywhere and make your stove disgusting, where you have to clean up nasty animal fat from your stove. No, none of that. It is the easiest thing. Wrap your mind around how simple this is. Right now, we have two cookbook bundles. This recipe is in our newest one, the Thrive Cookbook Bundle, and it is worth the entire cookbook. If you grew up in the South and you are a cream gravy fan.

Speaker 2: 8:58

That's all I'm going to say about that. I can attest to that 100%. I love it. We don't eat it frequently, but when you just got to have that gravy on toast and you're remembering what it was like, well, for us 40-ish, maybe more years ago, when you were a teenager eating it, this will fill the bill for you. You'll love it, you do not have to give up your favorites.

Speaker 1: 9:21

And you won't feel exhausted all day after you eat it either. If you're eating it on something like Ezekiel bread, you won't and you won't believe how amazing it is. But I have to say my favorite way is not even eating it on bread. I know this is a toast episode, but just hang with me for a minute.

Speaker 2: 9:39

I love it. I know where you're headed.

Speaker 1: 9:40

Yes, I love it over freshly sliced tomatoes. Slice up those tomatoes. If you never did this as a southerner, you need to do it now. Slice up some tomatoes, juicy when they taste just absolutely delicious. And once the gravy is done and it's bubbly and thick, let it cool for a minute because it thickens up as it cools a little bit. Put that over those tomatoes. Just the gravy straight over the tomatoes. Put some pepper on there black pepper, it is amazing. And if you want to go next level, sprinkle some of our tofu bacon on top of that. It it is amazing.

Speaker 1: 10:18

That recipe is also in the Thrive Cookbook bundle. Again, you can grab that at poweronplantscom forward slash cookbook. But listen, once you get the right recipes, everything is going to change for you. You will fall in love with eating this way. So if you haven't tried any of those things, or some of those things, we highly recommend that you try those. And the next one we absolutely love Take your toast. Top it with Velnita cheese. So funny, my daughter named Velnita. If y'all haven't heard the story, our youngest daughter named it. It's hilarious. So I said what should I name this cheese when I made it? Because it's gradable but it's soft, and so she. So she says Velnita because it's like Velveeta. So I've said before you know, we can't use that name like out if we were to bring the product to market.

Speaker 1: 11:06

we're not going to call it Velnita, but we named it that so that you would know what it's like. It's kind of like Velveeta, without any of the nasty ingredients that is in processed cheese. Again another thing you're going to throw in your high speed blender boom done I mean literally within five minutes. It's boiling on the stove should be less than that and it's done. And you can either boil it less time if you don't want it gradable, and it can be like a nacho cheese, although we also have a nacho cheese sauce. That's amazing. That I is in the original cookbook bundle. It is incredible. Totally different ingredients, different taste Also incredible. But we won't go there right now because we could do a whole episode on that nacho cheese alone.

Speaker 1: 11:48

But this Velnita if you take it and put it on some toast, this is one of our older daughter's favorites, with some fresh slices of tomato and that tofu bacon, that also is really, really good. And she likes to have more savory things. Some people like sweet for breakfast, but she prefers savory, so she'll eat something like that for breakfast or a salad, as opposed to a pancake or a waffle. Let me just throw this in there. I know we're talking about toast here and buttered toast, but if you like waffles and pancakes or you're looking for an alternative to bread and you just don't like Ezekiel bread, you can do the same things that we're talking about adding to your toast. You can add it to the Power on Plants, waffles and pancakes, use that as your bread base and put these toppings on there.

Speaker 1: 12:36

I just took it next level. Did you hear that? Yeah, base and put these toppings on there. I just took it next level. Did you hear that? Can you imagine if you have a waffle or a pancake or toast Imagine all three. You could put any of these toppings on our waffle and our pancake. It will blow your mind. We make sandwiches with our waffle recipe and literally five minutes the waffles are cooking, or less, maybe less. Again, it's one of those things. You throw it all in the blender, you pour it up on your waffle iron, you pour it up on your griddle. It's that easy. It really is unbelievable.

Speaker 2: 13:06

And the main grain in it is oats.

Speaker 1: 13:08

That's in the gluten-free one, absolutely. We do have one recipe that's offered in our cookbook bundles. That is for those of you who are still eating wheat. So we do have a wheat-based one as well, and if you do that, make sure that you're using a whole wheat flour. That's super, super important. But this is the thing. Just wrap your mind around that for a minute.

Speaker 1: 13:28

If I don't like Ezekiel bread and Jared and Anita started talking about Ezekiel bread at the beginning of this all I'm picturing is these toppings on Ezekiel bread, and maybe I've turned it off because now I didn't want Ezekiel bread. But you stop yourself short. How many times do you stop yourself short, picturing one ingredient or one thing? This is why I'm so excited about the course coming up, because you're going to have ideas for different ways to do these types of things. Like, you don't just have to think about toast. You can start thinking about waffles and pancakes now as your bread.

Speaker 1: 13:59

Yes, it's going to open up so many possibilities for you that you were actually eating limited before and you didn't realize it. You thought this way was going to limit you, but it's actually freedom. But isn't that the way in life? Sometimes, like I think our enemy has a little handle in that, where he plants these ideas in our lives, throughout our lives, that the stuff that's good for us is going to be difficult or not all that great, like we won't enjoy it. When really, that's freedom, that's where our joy will come from, while he's telling us that where we are or where we were before, we'll want to go back to that because this could not possibly be as good. He doesn't want you to be free.

Speaker 2: 14:41

Like we'll need a cheat day.

Speaker 1: 14:43

Right.

Speaker 2: 14:43

Because obviously going into this is not going to be good enough to sustain me, so occasionally I'll need a cheat day. Nothing could be further from the truth. No, we would never imagine having a cheat day, because we love what we eat. It is that delicious, it is that satisfying.

Speaker 1: 14:59

I promise you it's not because we're so disciplined. We're powering through for all these years. That just doesn't work. Powering through does not work. It should not be a concept that you carry forward in your plant-based journey. You must learn how to create the life that you want to live. That's especially important with plant-based eating. You've got to create the things that make you want to do this, that help you to enjoy it.

Speaker 1: 15:22

Naturally, if you free up your time and it tastes great and the cleanup is simpler and your body feels better, and all of a sudden, now you're building that business that you dreamed of for years, or you're taking your current business to the next level, or you're finally able to full-on play with the children in your life, like you've only been able to dream of doing before. But now you actually can do those things. You're not just looking at travel brochures, you're actually taking the trips and fully enjoying them. That is what this is all about. So we want to find these replacements. It's super important, and those are the things that I'm so excited about showing you in the future, where you can actually see it. I cannot wait for that. Okay, we're moving on. The next topping is hummus, or possibly even hummus and cucumber, if you want to think kind of Mediterranean style. There's pretty much nothing I don't like hummus on, maybe a dessert. Maybe I might not like it on dessert.

Speaker 2: 16:20

Although we have used it in desserts before or as a dessert.

Speaker 1: 16:26

Brownie, batter, hummus, right, so you really could use it for just about anything you can, as long as you haven't put onion and garlic in the beans when you're cooking them, or you've already pre-made the hummus as a traditional hummus, because then you're not going to put that in a dessert.

Speaker 2: 16:39

Well, no, that probably wouldn't be too desirable. That's not a good idea.

Speaker 1: 16:42

But if you want those hummus recipes that are desserts, you can find those in the cookbook bundles, because I share those there as well. But let's get back to the topic. Okay we could talk whole food plant-based with you all day long, and that's what I'm looking forward to doing. But right now we have to stay on track.

Speaker 2: 16:57

So hummus on toast.

Speaker 1: 16:58

Hummus on toast.

Speaker 2: 16:59

Or waffle.

Speaker 1: 17:00

Or waffle or pancake. Next we have tahini and apples and a bit of date paste or date syrup. Yum, that's kind of like an apple pie toast. I don't know how you talk about what that's like, but that tahini is buttery. There's nothing quite like tahini and the butteriness that you can get, so spreading a thin layer of that on your toast. If you can't eat the nut butters maybe you have an allergy or someone in your family does. Tahini is a wonderful thing to use on your toast and the apples. You could even add some cinnamon and things like that or other spices like that to your mix. You know we're coming up on fall pumpkin pie. Spice would be great on that combo.

Speaker 2: 17:48

And tahini, if you've never had. It has a consistency of a peanut butter or a thinner peanut butter, but the flavor is not quite as strong. It's a more subtle flavor, so you might not think it would go well with something like an apple, but it really does. I mean, we've had it numerous times and it tastes amazing.

Speaker 1: 18:02

All right. So there you have it, your six toppings to use instead of butter on your morning toast or delicious waffle or light and fluffy pancake. You've got so many ideas in this one episode. If you just go and implement one or two, it's going to start changing things for you. Number one avocado and tomato or guacamole. Number two a nut butter and a fruit. Number three the delicious power on plants gravy and tomatoes or just tomatoes. Number four Valnita cheese, tomato and tofu bacon. Number five hummus or hummus and cucumber. Number six tahini apples and a little date syrup or date paste. And if you stuck with this this long, you know I'm gonna give you a bonus, because I love bonuses.

Speaker 1: 18:53

My personal favorite is topping my toast or my pancake or my waffle with tofu scramble. Not any tofu scramble, not the tofu scramble, that's tofu and a little orange in it. Like Jared said, orange does not make tofu into tofu scramble. Not any tofu scramble, not the tofu scramble, that's tofu and a little orange in it. Like Jared said, orange does not make tofu into tofu scramble or taste like eggs.

Speaker 2: 19:12

Because the color orange is not a flavor.

Speaker 1: 19:15

Absolutely, adding just a little bit of turmeric is not going to make your tofu taste like eggs, no matter how orange you make them. Okay, it's not going to. Or if you put just and people add just a little bit to kind of give it that yellowish color, and it does give it a little flavor, it does give that visual appeal.

Speaker 1: 19:33

But if you want it to taste like scrambled eggs, that it will not. Okay, just take my sister-in-law, for example. I have to share this story. You may have heard it before, but I have to share it Because she used to tell me Anita, I do not like tofu scramble, I just don't like it. And I said, look, how have you made it? And she told me all the way the other recipes have made it in the past that I've seen online.

Speaker 1: 19:54

It's basically you add some turmeric, you might add a little onion and garlic, a few other spices, maybe a little black salt to make it taste a little like egg and it's going to taste like tofu. And so you try it because experts are telling you and you think it's going to taste like your scrambled eggs that you used to love. It's not because there's nothing in there to replicate the yolk for you, you need it. So the hollandaise sauce in our Power on Plants cookbook I created that because we wanted our tofu scramble to taste like eggs and it makes it taste like scrambled eggs. It will make all the difference for you because you have to have something that's creamy and buttery in it that will replicate an egg yolk.

Speaker 1: 20:33

If you don't, the color orange or the yellowishness that the turmeric is going to give your tofu crumbles is not going to make it taste like egg. And then you're going to think why do I keep quote falling off the wagon that that's what we hear all the time? This is why it's happening to you, because you don't have those good replications, you don't have the right substitutions, be it ingredients or total meals. But once you find those, everything is going to change. So my personal favorite topping for my morning toast when I eat toast, is tofu scramble, made the power on plants way with our hollandaise sauce and maybe even a little salsa. Sometimes, I might add, like salsa and black beans.

Speaker 1: 21:13

You could do all kinds of things, just dress it up yeah, make it the way you like it and then you are going to love this way of living. Friend Jared, and I want you to come right now to join us inside our free group podcast insiders experience at poweronplantscom forward slash P-I-E. That's poweronplantscom forward slash pie In there we want you to share just a quick pick of a new toast topping that you're trying. We cannot wait to hear all about it and to get to know you more. We're praying for you, we love you and we hope you have an incredible week, sunshine, and we'll see you again very soon. Thank you.