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Cooking the Plantable Way

Last week was a big week. Sheinelle Jones, a host of the Today Show, shared her Plantable story on national TV. (Catch the Today Show piece here if you missed it.) It was super-fun being her coach and taking her around Trader Joe’s, helping her stock her pantry with Plantable-approved, real food. She told me she had never seen real carrots before!
Over the course of 28 days, we reset Sheinelle’s sugar cravings (yay, it worked!), and we brought a desire for more Plantable-friendly cooking into her home and family.

What is cooking the Plantable way?

I go back to our three simple foundations:

  1. No added sugar: Our breakfasts, lunches, dinners and snacks should be savory. Only dessert should be sweet, and that should be saved for a special occasion.
  2. Whole grains, not refined.
  3. Plant-based protein for nutrients and fiber, not animal-based.

Simple swaps

For example, on a pasta night, instead of having a normal pasta, I will cook a legume-based pasta instead – lentil pasta, for instance, which is high in protein and fiber. And I’ll make the tomato sauce from scratch at home instead of purchasing a store-bought one that has sugar in it. I blend some raw carrots and zucchini into the chopped tomatoes, just before I add the sauce to the sautéed onions. If you also throw in a few peas at the end, you now have a hearty meal, full of protein and veggies that you and your kids will adore, with not a refined carb in sight!
I do think eating in a Plantable way takes more time and planning as you’re starting out. That’s one of the reasons I started Plantable - because the switch can be overwhelming. As I transitioned my own eating, I discovered some “hacks” to save time and make meal prep easier. 
One favorite: I love to have roasted vegetables on hand during the week. On the weekend, I roast some zucchinis, eggplant, peppers, sweet potatoes – whatever looks good and is in season. I bought a mandoline, which is super-sharp and a little scary, but it makes slicing veggies a breeze. I carefully slice the veggies, drizzle a little olive oil on them, toss them on a large baking sheet and pop them in a preheated oven at 375° F for 20 minutes, or however long it takes to get them tender. Then I have them for a good part of the week. I add them to farro, which cooks just like pasta, or quinoa, along with a can of drained chickpeas or beans, and some chopped leafy greens, and bingo! You have a complete meal, made in minutes!