GLAD YOU FOUND ME AND WELCOME

This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile



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WHOLE FOOD PLANT BASED QUOTE
Stop worrying about dieting. Just eat whole foods that come out of the earth and not the foods that fertilize it. Ken Carlile, Blogger at www.ieatplants.com


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SIMPLE SCRAMBLE WITH HASHBROWNS

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People say that my meals sometimes have a lot of ingredients.  Well, you can't get any easier than this!  Keep the tofu in the cupboard and the potatoes in the freezer for a quick meal anytime.  I like to shop at Trader Joe's but you can find these ingredients anywhere.  I've tried lots of different types of tofu to make the scrambles and I've settled on soft or silken being the best.  The texture is silky and there's no need to drain off the water.  Trader Joe's, and most grocery stores, sell a shelf version of tofu that only needs to be refrigerated after you open it.  Always look at the ingredients on frozen hashbrowns to make sure you're only getting potatoes.  

ONE CLICK BELOW FOR A QUICK BREAKFAST RECIPE

HEALTHY PEANUT BUTTER COOKIES, OH YEAH

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Preheat Oven to 350˚ Fahrenheit

Dry Ingredients:

6 Tablespoons almond flour or whole wheat pastry flour

1.5 teaspoons baking soda

3/4 cup organic raw coconut sugar

1/8 teaspoon sea salt

1/2 teaspoon a Xanthan Gum (it's natural and easy to find in Bob's Red Mill area...great binder)

Wet Ingredients:

1 cup peanut butter, raw unsalted is best

6 Tablespoons applesauce

1 Tablespoon ground flaxseed mixed with 2 tablespoons water (make ahead)

1 teaspoon pure vanilla extract

 (I sometimes add 1 tablespoon organic cocoa powder for that chocolate peanut butter taste)

In a large bowl, mix dry ingredients using a whisk so they are all well mixed.  In another bowl combine the wet ingredients.  Add wet ingredients to the dry ingredients and form them into balls in your hands about 1/8 cup each (I use a quarter cup to measure, scoop out the dough and cut it in half). Using the tines of a dinner fork, softly flatten the cookies creating a tic-tac-toe pattern.  Makes approximately 12 cookies. 

Bake for 15 minutes. They’ll look underdone when you take them out, but that’s ok. Let them cool for at least 5 minutes before removing from the tray to a cooling rack using a spatula.

Creamy and crumbly, these cookies have few ingredients and come together easily.  No dairy and no oil make these fit my rules for a whole food plant based cookie.  Enjoy.

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