Category Archives: plant based

Autumn Muesli Mix

A friend of mine once told me that while on a cruise for her honeymoon, all she ate for breakfast was muesli. So, recently when I was on my honeymoon cruise and saw muesli at the breakfast buffet, I decided to try it. I quickly realized why she loved it, and I was determined to try making it when I got home! I think it’s best when it’s allowed to soak for an ample amount of time. Some people even soak their muesli overnight. What’s more, there’s some evidence to suggest that the nutrients in oats are more easily digested if they are soaked first. However, this muesli is delicious dry, or eaten like cereal with freshly poured milk.

Autumn Muesli Mix


  • 6 cups rolled oats
  • 1 1/2 cups chopped pecan pieces
  • 1 1/2 cups chopped dried cranberries
  • 1 1/2 cups chopped dried banana
  • 1/2 cup sunflower seed kernels
  • 1/4 cup brown sugar (optional)
  • 1 tbsp pumpkin pie spice


Preheat oven to 350F.

Spread oats and pecans over two cookie sheets or glass baking dishes. Cook for about 30 minutes, stirring or shaking every 10 min or so. When the oats and nuts begin to smell fragrant they are about ready to come out of the oven.

While oat mixture is baking, mix remaining ingredients in a large bowl.

After removing oat mixture from the oven, allow it to cool. When oat mixture is cool enough to handle, add to the bowl and toss to combine.

Store in an airtight container (such as a 2 quart mason jar). 5 to 30 minutes before eating (according to your tastes), add soy or almond milk and allow muesli to soak. I add at least enough to cover the top of the muesli.

Makes about 10 cups.


Cilantro Potato Tacos

One of my go-to recipes when I was eating a standard American diet was tacos. They were easy to make and delicious. What they were not was healthy. Not long after switching to plant based eating I decided that I wasn’t ready to give up my tacos, and my Cilantro Potato Tacos recipe was created.


Servings: 8   Serving Size: 1 Taco
Calories: 165 • Fat: 2.7 g • Carb: 31 g • Fiber: 3 g • Protein: 5 g • Sugar: 3 g • Sodium: 230 mg

WW Old Points: 3 pts • WW Points+: 4 pts


2 medium potatoes

1 cup white rice

½ a red onion

5 sweet mini bell peppers or 1 red bell pepper

1 bunch cilantro

1 cup spinach

1 tomato

3 tbsp taco seasoning

¼ cup water

8 tortillas (I used Azteca flour tortillas- 2 WW+ points per tortilla)


Dice the onion, pepper, and tomato and set aside.

Chop the cilantro and spinach and set aside.

Prepare rice according to package instructions.

While rice is cooking chop potato into bite sized pieces. Place in a pot and cover with water. Bring to a boil cook until cooked through but not mushy. When done strain and return to pot. Sprinkle with taco seasoning. Add ¼ cup water and simmer over low for 2-3 minutes stirring gently to allow the seasoning to blend with the potatoes.


To keep your taco at 4 WW+ points add 1/8 cup rice and ¼ cup potatoes to each taco and add as many veggies as you like.


To turn this from a plant based meal into a more savory vegan meal, saute the potatoes in olive oil instead of boiling them or add a little vegan sour cream or cheese.