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Plantain Waffles

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Plantain Waffles What You’ll Need: ·         2 large green plantains, peeled and cut in pieces ·         4 large omega 3 eggs or vegan eggs  ·         2 teaspoons pure organic vanilla extract ·         3 Tablespoons extra-virgin coconut oil ·         1⁄4 cup  Erythritol or Monk Fruit ·         1⁄8 teaspoon sea salt, preferably iodized ·         1⁄2 teaspoon baking soda  ( I also place cinnamon in the batter) What to Do: Pre-heat waffle iron and spray with coconut oil spray or brush 1.      First, place the plantain pieces in a blender or food processor and purée  2.      Then, add your eggs, and blend them with the plantain to form a smooth batter. 3.      Next, add the vanilla extract, 3 tablespoons of melted coconut oil, Erythritol (monk fruit, the salt, and baking soda. Process on high for 2 to 3 minutes, until smooth. 4.      You may need to add almond flour to make the batter a bit thicker. 5.      Place batter into a pitcher so
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Cream of Mushroom Soup

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One of my favorite soups is Cream of Mushroom soup. I discovered with plants based diets that you can find "cream" from a unexpected source..... CAULIFLOWER. I wasn't a big fan of cauliflower until I discovered how to use this for grilling and create a substitute for other foods. Like STEAK... This Cauliflower Steak will be featured in a future blog. Also, I have to admit I also discovered great substitutes for Cream.... Coconut Cream... which I use a bit here. The recipe will serve at least eight(8). What you'll need- 3 tablespoons- Extra Virgin Olive Oil 2 pounds of mushrooms, cut into slices 1 teaspoons of fresh thyme (use more if you want more flavor) 1 lemon (zest only) 1 yellow onion (diced) 2 cloves of garlic (minced) 2 celery stalks (diced) feel free to add extra 1 large head of cauliflower, remove leaves and chop the entire head 1 1/2 teaspoon of iodized salt ( you may add more depending on your taste) 1/2 teaspoon of black pepper (you may add
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Cranberry- Orange Muffin Makes 7-9 muffins What you’ll need  – ·         1⁄2 cup coconut flour ·         1⁄2 teaspoon sea salt, preferably iodized ·         1⁄2 teaspoon baking soda ·         1⁄2 cup extra-virgin coconut oil, melted ·         1⁄2 cup Just Like Sugar or xylitol ·         6    large pastured, omega-3 eggs (or Vegan Eggs) ·         2 tablespoons orange zest (I use a full orange to give it more orange flavor) ·         ¾ cup dried, unsweetened cranberries What to do  – 1.      Heat the oven to 350°F. Line a 12-cup muffin tin with paper liners. (won’t make more than 9 muffins based on this recipe) 2.      Place the coconut flour, salt, and baking soda in a food processor fitted with an S-blade. Add the coconut oil, Just Like Sugar, eggs, and orange zest. Pulse until blended. Remove the processor blade and stir in the cranberries by hand. 3.       Scoop the batter into the muffin tins, filling to just beneath the rim. Bake for 20-25 minut
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Creamy Shrimp and Kale Spaghetti This is from the    Plant Paradox Cookbook.   I used miracle noodles ( they have no carbs.) You can make this dish vegetarian by omitting the shrimp and adding in your favorite steamed or grilled broccoli. Ingredients: 1/4 Cup extra- virgin olive oil or Coconut oil 1 Yellow Onion  3 Cloves Garlic 6 Oz Wild Caught Shrimp deveined (I hate this part) 2 Cups thinly sliced kale Juice of 1 lemon ¼ cup of grated Parmigiano-Reggiano 1 cup of unsweetened Coconut cream  1 Package Miracle Noodles Salt Cooking Directons : 1. Heat Olive Oil over medium heat. 2. Add in onion, cook for 3-4 minutes until translucent 3. Add in diced garlic and shrimp and cook for a few minutes until shrimp are pink on the outside. 4. Reduce heat to low and add in kale, Can of coconut milk/ cream, and lemon juice. Once the kale is wilted add Parmigiano-Reggiano  5. Cook for 3-4 minutes and add in the miracle noodles and cook an additional 2 minutes. Ready to serve. Cooking mir
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Lemon Poppy Seed Cake What You’ll Need — Olive oil spray 1½ cups almond flour ¼ cup coconut flour ½ teaspoon salt 1 teaspoon baking soda 3 Omega-3 pastured eggs (Vegan Eggs) ½ cup Swerve (erythritol) ¼ cup avocado oil Juice of 3 lemons Zest of 2 lemons ¼ cup unsweetened coconut milk 1 teaspoon vanilla extract 2 tablespoons poppy seeds Lemon Poppy Seed Cake What to Do — Preheat the oven to 350°F Start by spraying a 9 × 5-inch loaf pan with olive oil and line it with parchment paper. (or use Bundt Cake mold) In a large bowl, whisk together the almond flour, coconut flour, salt, and baking soda. Next, combine the eggs, Swerve, avocado oil, lemon juice, lemon zest, coconut milk, and vanilla extract in a small bowl. Then, whisk the wet ingredients into the dry ingredients until well combined. Then, you’ll want to fold in the poppy seeds and transfer the dough to the prepared loaf pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the middle of
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My Story and inspiration for this blog

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My inspiration for this site began when I received my annual physical and the data told me I had elevated PSA (Prostate-Specific Antigen). My first thought was “ do I have prostate cancer?” I began to research methods to control or reduce my PSA and I came across Dr. Steven Gundry who left his medical practice and became an author and evangelist for plant-based diets. I purchased his book “Plant Paradox” and began trying out some of his menus. One month later after converting to a plant-based diet, my PSA reduced substantially. Then on March 12, 2020, while traveling for business to San Luis Obispo (Cal Poly) the Coronavirus situation began to shut down the education institutions, businesses and major events. I jumped in my car and headed north to Danville and I decided we needed to gather food and supplies for the unknown. With Dr. Gundry’s Plant Paradox book and his cookbook as a resource, I began to gather supplies and started cooking quality meals for my wife Pam and me. I&#
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