My instant pot magnets are now available in the UK and Ireland, as well as all over the United States and Canada. One set of magnets includes two different magnets that fit on the 6 quart instant pot. One magnet is alpha by ingredient, and the other magnet groups ingredients by cooking times. In other words, it shows you which items you can cook all at the same time. And my YouTube channel shows various ways to layer and stack the different ingredients. The link for purchase is located at the top of the homepage on this website, or in the shop section. Feel free to contact me with any question ..read more

Please join Pat and I on Friday, August 5 at 1:00 central time for a live appearance on Chef AJ‘s YouTube channel. We will be demonstrating how to host your own build a meal jar swap. Chef AJ and her YouTube channel is such a great resource for anyone eating whole food plant-based. She has a guest every single day, and has done so since the beginning of the pandemic and has not quit! Her guests include doctors, coaches, nutritionist, chefs, and ordinary people just like Pat and I. We can assure you that if you watch any of her shows you will learn something new about this way of living! Tune i ..read more

Continuing our relaxing, rejuvenating stay at The Canyon of the Eagles Resort in Burnet, Texas! This has been such an incredible getaway because we don’t have to worry at all about our food. We put our trust in Chef Matthew and his incredible staff! We actually think of them as our medical staff here, doing all they can to keep Pat and I cancer free. The kitchen is their OR where they create and prepare these life saving meals! Cinnamon flavored farro with walnuts, dried cranberries, apples cooked with orange juice and agave White beans, asparagus, heirloom tomatoes, green beans, onion, ca ..read more

I am sitting here in Burnet Texas in 100° plus weather enjoying a wonderful stay at the Canyon of the Eagles Resort.  Pat and I find it difficult to plan a short getaway because we are always having to worry about the food. Sometimes we just want to get away and not have to plan our meals. I did a Google search on both vegan resorts in Texas and whole food plant based resorts in Texas and surprisingly came across a 2017 blog post written about the wonderful chef at Canyon of the Eagles resort.  Chef Matthew Wayland had prepared some awesome vegan food years ago, so I tracked him down ..read more

A look into my freezer....I keep nuts, seeds, cooked grains and beans in jars all in the freezer ..read more

Chili topped sweet potatoes again! Put the whole sweet potato in the IP, 1/2 c water, 15-20 min on high pressure depending on size. Top with PB Cashew Sour Cream, scallions, avocado, and pumpkin seeds ! Wish i had sone fresh cilantro to add! You could just as easily used a can of beans spiced up! Be creative and know that anything will taste good ..read more

My morning bowl. Heated spelt, peach, blueberries and plant milk. Added afterwards: chia, flax, pecans, almonds, cinnamon and shaved brussels. Mix well and dive in! The crunchiness is do good, and The Brussels have no taste with all the fruit/cinnamon ..read more

Slice your eggplant really thin and pan roast with balsamic vinegar, both sides. Add sliced onions and mushrooms if you want. Layer hummus, spinach, tomato, red onion, cucumber, spicy mustard and eggplant ..read more

Stuffed Twice Baked Potatoes are a great way to include all sorts of ingredients! Also a good dish to bring to a gathering. I baked my small russets, and once they were cooled, scooped most of the inside out, tho not all. Need to keep a sturdy shell to stuff. I mixed in with the potatoes: red wine vinegar, plant milk, ribboned spinach, chopped red bell and red onion, cooked black eyed peas, nutritional yeast, garlic powder, rosemary, thyme, s/p. (You could really add just about any veggies and beans). Restuffed and sprinkled smoked paprika on top. I will heat up tonight before serving ..read more

This is one of the easiest meals ever to prepare, especially if you have your jars full of prepped veggies in the fridge!  The hardest part is to press your organic, non-GMO extra firm tofu.  I like Mori-Nu which is found on grocery store shelves.  Once pressed, lightly crumble in a separate bowl, and keep aside for later use.  You will sauté onions, peppers, garlic, mushrooms, cooked kale, cooked potatoes, tomatoes and spices (turmeric, smoked paprika, chipotle powder, cumin, s&p).  Once heated through, gently stir in crumbled tofu, and nutritional yeast, and cove ..read more