As of February 2015, I began transitioning to a whole foods plant-based (WFPB) nutrition plan due to a health scare. I refuse to refer to it as a ‘diet,’ because it isn’t. It’s a chosen nutrition plan that eliminates all animal products and minimizes processed foods, in general, and refined sugars and processed oils, particular. This is different from vegan or vegetarian plans and, in my case, motivated by my health rather than animal activism.
Before the comments start, I am a pet rescuer in my heart and in my home. One of my best friends runs a non-profit animal rescue in Tucson, Arizona and I’m extremely proud of her efforts (check out D-S Rescue on Facebook). I have no problem with people responsibly hunting for food (not trophies), nor do I take issue with farm animals raised to be food for meat-eaters. To each his own since each person’s needs are different.
Some of the older recipes on this site may still contain animal products and/or the other items listed above. I am in the process of updating the recipes to be WFPB-compliant since I wouldn’t have posted them if they weren’t some of my favorites.
The recipes found on this page are of my own making, therefore, they are very simple. They are more of the ‘pinch of this, pinch of that’ variety than what you may find in a cookbook so have fun with them; tweak them to your full delight!
1 Tbsp Chili Powder
1-1/2 Tsp Cumin
1 Tsp Garlic Powder
1 Tsp Paprika
½ Tsp Oregano
½ Onion Powder
¼ Tsp Black Pepper
¼ Tsp Crushed Red Pepper
Stir together all the ingredients.
Store in an airtight container for up to 6 months.
This recipes yields about three-four tablespoons, which is a good place to start until you figure out what adjustments you want to make. Once you have fine-tuned the recipe to your liking, increase the quantities to accommodate how much you’ll need for a three to six month period to save time in the kitchen.
EASY BANANA CAKE
1-1/2 Cups Flour
3/4 Cup sugar
1 Tsp Baking Powder
1/4 Tsp Baking Soda
A Pinch of Salt
2 Mashed Very Ripe Bananas
1/3 Cup Vegetable Oil
2 Large Eggs
2/3 Cup Chopped Pecans or other add-ins (optional)*
Preheat oven to 350 degrees.
Put flour, sugar, baking powder, baking soda, salt, and pecans in ungreased 9×9 inch square baking pan (8×8 inch square will work too). Stir ingredients together with a fork until well-blended.
Add remaining ingredients and stir only until blended and smooth. Scrape sides and corners.
Put pan in oven on middle rack. Bake for 30 to 35 minutes until wooden pick comes out clean. Cool in pan on rack. Cut into 9 squares and enjoy!
*The pecans can be eliminate or you can change the add-ins in various ways as long as you maintain the 2/3 cup ratio to the recipe. I like to put 1/3 cup pecans and 1/3 cup semi-sweet chocolate chips for a sweet surprise or swap out the pecans altogether in favor of 2/3 cups blueberries.
Overripe fruit (apples, pears, peaches, your choice)
Liquid (water, apple juice, white grape juice, white wine, your choice)
Peel, seed and slice the fruit.
Place fruit in a skillet with a dollop of butter over medium-low heat.
Add one to two tablespoons of liquid per 4 pieces of fruit.
Add cinnamon and sugar to taste.*
Cover and cook the mixture down until the fruit is tender and a nice sauce has developed (stir occasionally).
*Adjust liquid and seasonings based on amount of fruit.As of J
2 thoughts on “Whole Food Plant-Based (WFPB)”
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I have bananas ready for Banana cake! Yum in my tum… Thank You!
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