Hi friends! In this week’s video, I give you a peek inside the Facebook group and share pictures of every single thing I ate for two full weeks on an all potato diet. I had a request from a viewer who isn’t on FB to see more about what I actually eat each day.
You will see pictures of every single meal and snack. Below I have also added all of the recipes and recipe links that I shared with the group.
If you are on Facebook, feel free to join the Real World Plant Based Diet Facebook group to get all of the details, daily food journals, recipes, guidelines I followed, articles about the health & weight loss benefits, podcast info, and more.
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For daily food journals, weight, body fat, BMI data, recipes & inspiration, feel free to join the Real World Plant Based Diet Facebook Group where I share all of the details with food pictures every day:
https://www.facebook.com/groups/realworldplantbaseddiet/
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MY HOMEMADE RECIPES:
SMOKY SOUTHERN STYLE GREENS:
Mix together 1 cup veggie broth, 1-2 teaspoons maple syrup, 1 teaspoon liquid smoke, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper. Add one bunch of chopped collards or any greens. You can also add 2 small diced turnips. Cook down in a pot with the lid on for 35-40 minutes. Top with hot sauce when you serve them. Keep the Pot Liquor for future soups & stews. Mmmmm!
PAKORAS RECIPE:
We sautéed 1 medium onion, 2 cloves pressed or minced garliC , 1 diced carrot , 1 cup chopped cauliflower, and 1 cup chopped baby spinach.
Seasoned it with madras seasoning mix & curry leaf powder from the Indian market (any Indian curry or seasoning mix will work). Added enough water to the veg to deglaze the pan and make the mixture moist.
Mixed with about six pre-cooked red potatoes all mashed up in a bowl. Season with salt & pepper to your liking.
Then made 12 large cakes. Baked on a parchment lined tray at 425 degrees for 30 minutes to crisp them up nicely. We served with plain unsweetened almond milk yogurt.
I definitely plan to make these again. I would add some finely diced serrano chiles and chopped cilantro to the potato mix and add cilantro on top to serve.
TAHINI RANCH DRESSING:
1/4 cup warm water
4-6 tablespoons tahini
1 clove of garlic
1 teaspoon dried dill
1 tablespoon chopped dried onion
1/2 teaspoon sea salt
Juice of 1 small lemon
Combined it all in a mini food processor until fairly smooth. Enjoy!
GARLIC DILL SALAD DRESSING RECIPE:
1 cup raw cashews, soaked & drained
3/4 cup water
Juice of 1 lemon
2 scallions, sliced or cut in large chunks
1 large garlic clove, peeled
1 tablespoon dried dill
1 teaspoon sea salt
Cracked black pepper to taste
Blend it all in a high speed blender and enjoy. This makes a good sized batch, enough for 4-6 big salads.
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RECIPE LINKS:
HOMEMADE HASH BROWNS: https://youtu.be/afFP-9qsyck (recipe in video description)
VEGAN CHEEZE SAUCE: https://protectivediet.com/recipe/no-fat-not-yo-cheeze-sauce
(You do have to create an account to access free Protective Diet recipes, but it’s so worth it. Julie’s recipes are the best healthy plant based recipes we have ever found. We use them all the time. They have a flavor profile we love!)
CREAMY RANCH DRESSING: https://protectivediet.com/recipe/creamy-ranch-dressing
MASHED POTATOES: https://protectivediet.com/recipe/not-so-fat-so-mashed-potatoes
MUSHROOM GRAVY: https://protectivediet.com/recipe/mushroom-gravy
ROASTED BRUSSELS SPROUTS: http://www.wholefoodplantbasedrd.com/roasted-brussel-sprouts/
SWEET POTATO BREAKFAST COOKIES: https://anyreasonvegans.com/cinnamon-sweet-potato-breakfast-cookies-recipe
POTATO KALE SOUP: https://protectivediet.com/recipe/creamy-potato-and-kale-soup
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FREE Meal Planning Made Easy Guide: http://realworldplantbaseddiet.com/meal-planning-guide/
My top recommendation for healthy plant based eating is planning your meals for a week or two, shopping based on your plan, and knowing your house is stocked to cook meals for the week. This guide shows you exactly how I do it.
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