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I lost 70 lbs using the principles of calorie density and plate building and have kept it off for years. Eating lots of veggies helps weight loss by filling you up and keep you full for less calories, not to mention all the fiber and nutrition! its easy to make veggies taste good without adding loads of calories!
no [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] hey guys welcome back to my channel this week has been an amazing week my newest weight loss guide in cookbook plantfully simple is in stores I’ve heard from a lot of you that your local stores have already sold out so if you still need to get a copy you can get one on Amazon I will link it below and Amazon has it like 12% off right now yesterday it was 10% today is 12% off so I will put that link below you can order it if you guys love my book please leave me a good review on Amazon it helps my book be seen and it also helps guard against fake books that people make to try to scam people into thinking that it’s my books so that really helps because then my books really stand out because they’re the ones with all the awesome reviews and it’s easier for us to find the fake books and try to get Amazon to take those down for you guys but I so excited it’s finally in stores I’m very very proud of this book I think you guys are going to love the recipes today we’re going to do one of the re recipes this is our first official cook along we’re going to start cooking through this book I did a book signing yesterday in Northern Colorado and it was so so fun so many of you guys came out you guys were so sweet it was such a pleasure to get to meet you guys in person so I will keep you guys posted as we get more book signings scheduled and let you know where I’m going to be okay so today we’re going to make the mushroom stroganov out of my book I’m a comfort food girl as you guys know if you’ve followed me for any amount of time you know that like my gig is basically trying to make the tastiest weight loss food possible I want things to feel as rich and decadent and comfort Foody if that’s a word as possible while still being low in calories so that you guys can lose weight and keep it off and still feel like you enjoying life I basically had to learn how to recreate my favorite comfort Foods in a healthier way so that I could continue to eat the foods that I love and lose weight without having to cut the amount of food that I get to eat so you guys know that I build all my recipes around the principles of calorie density so that you don’t have to count calories if you don’t want to but if you do track calories I do teach you in my newest book how to really look at the numbers make sure you’re not sabotaging Yourself by overinflating some of those numbers or by cutting your calories too drastically but you get to learn once again in this book just how much food you get to eat for less calories so that you can literally eat more and weigh less so I loved my mom’s mushroom stroganov growing up so this is dedicated to Mom hi Mom if you’re watching um I just had to learn to clean it up and make it plant-based so let’s get into it and this recipe is on page 172 if you are going to follow along [Music] okay so we are going to start by boiling our pasta you can use any pasta that you like I am going to use gluten-free pasta because gluten makes me get this weird really horrible rash on my face so I only gluten very sparingly so I’m going to be using this jovial mafala it’s my favorite it’s so pretty show you look how gorgeous that is it’s like mini lasagna strips and I just like it because it holds all of the flavor and the sauce on it I don’t know super fun to eat so we’re going to get this cooking and then we’ll get the few ingredients that we have to put together and we will be done it is that easy all right so I’m going to be making a double batch of this I’m actually going to be making quadruple batch cuz after this I’m going to film The Instagram version but I always like triple quadruple batches cuz my family loves this and if you have people in your house that don’t need to lose weight then you can make theirs creamier or they’ll just eat a ton more serve it with bread so they get in more calories my kids love this when they found out I was making this recipe today they were really excited so I am going to double the batch and just go ahead and cook this whole box dang it my stove is clicking I’m sorry about that okay so now we’re just going to make the creamy sauce that we’re going to top everything off with just like that you know like hold on I’m going to switch burners okay that burner is not clicking so we’re just going to make the creamy sauce and it’s so simple we’re just going to blend some cashews and some omond milk now to make this as low calorie as possible I would go with a lower calorie almond milk today I am using a higher calorie almond milk cuz I’m no longer in weight loss mode and my 6′ tall 17-year-old eats like a horse and needs a lot of calories so you also do not have to add cashews if you don’t want to if you want to make it lower in calories or add less cashews the cashews do help make it nice and thick and creamy but if you want just add a little bit of almond milk to the pan at a time and you can get a creamy sauce that will go gray on your stroben off it just won’t be as thick and creamy but I’ll show you how much you get to eat for $450 calories if you need less calories then make those adjustments or you know add more vegetables to this dish and Serve Yourself less pasta so that you’re diluting those calories with the 50/50 plate like I show you guys but this is technically already a 50/50 plate because of all of the vegetables we’re going to be adding but again if you need less calories just Serve Yourself a little bit less and add more non-starchy vegetables okay so I’m just going to add one cup of almond milk to my container here and I’m just using my what is this called I forget every time it’s a Neutra bullet um if you don’t have a high-speed blender this is great for making sauces or small batches of socks you just have to blend it a little bit longer to make sure it gets nice and creamy okay so now I’m just going to add a half a cup of cashews and we’re going to blend it up and set it [Music] aside just check and make sure it’s nice and smooth and it is so we just set that aside for now okay now I’m just going to dice one onion I always always get Vidalia onions or sweet onions I just think they’re tastier but you can get whatever onion you like woo that is a strong onion my eyes are watering those are strong we’re going to wipe this down otherwise I’m going to keep tearing up woo okay you can use baby bella mushrooms or white mushrooms I just grab whatever’s on sale and if you are on the fence about liking mushrooms and it’s not a taste thing it’s a texture thing just try dicing them up really small so you’re not you know chewing on larger pieces we love mushrooms in our house so I’m just going to do them in slices and this is about 16 oz of mushrooms because I am doubling the recipe and again if you don’t like the taste of mushrooms you could do this with any vegetable you could do this with eggplant with zucchini with squash you could do artichoke you could do really any vegetable it’s just vegetables and Pasta in a creamy yummy wor worshire sauce how do you say that guys okay water is boiling we’re going to add our gluten-free pasta okay okay so I have my noisy burner on I know you can hear that clicking I’m sorry so I have my pan nice and hot and I’m not going to put oil in my pan that’s how I save on fat and calories you can absolutely do a nice light spray I find that onions and mushrooms don’t stick in my pan and if they do stick I just add a little bit of water and it helps it all come off the pan but you do what you need to do so I’m just going to add the [Music] onions and I’m going to add the mushrooms at the same time and I’m just going to cook them down until they start to Brown about 8 to 10 minutes and I do like to season with a little garlic salt okay so now the mushrooms are done so I’m going to turn off the heat and all we have left to do is add in our cream mixture and some vegan Worster okay so now I’m going to add about four tablespoons of this wor toer and it is just the organic 365 one from Whole Foods it is vegan you guys can see back here and I like this one because it’s like $2 and something versus $7 and something so that’s why I choose this one one two that’s probably more lets do like that that’s about four tablespoons mix it in okay now we’re going to add our pasta back in and then start mixing it up and now I’m just going to season it to taste with a little more garlic salt you guys know I love garlic salt for everything everything and some fresh brown pepper and some freshly chopped parsley if you only have cilantro cilantro is also really good in here but we’re going to go with traditional the way my mom made it and look at that H it does not get better than this guys I’m going to show you how huge this pan is do you guys see how big this is now because we did a double batch there is four servings in here so if we just split this into four even sections you can literally eat that much food for 450 calories now if that’s too much or you don’t want to have that much in pasta split it in half again and add like the preload soup that I have in there for you guys for diluting your calories but getting to still eat a bunch of food or add a side of you know roasted zucchini and bell peppers any non-starchy vegetable side that you want and you are going to be full forever okay I’m going to serve up one portion so you guys can see on a plate what that looks like and I’m going to dive in okay guys here is my bowl of pasta and here is the the pan I want you to see just how big this bowl of pasta is you literally can eat a ton of food all right here we go it is warm in here I don’t have air conditioning in my cabin and it is hot and I am sweating like oh so good Mom you going to try mine now if your pan is really really hot like mine was when you add the cashew almond milk mixture it can get really thick all you have to do is add just a little bit more almond milk it’s not a big deal and if you’re making this in bigger batches to have leftovers when you go to heat it up just add a little bit of almond milk to kind of loosen everything up because the pasta does soak up the sauce but all I do is just add a little splash of almond milk to you know kind of loosen things up and thin it out and heat it up and it’s good as fresh and there you have it guys this mushroom strog g off is super simple it’s quick and easy to put together and delicious you can get planul simple in stores like Barnes & Noble Tattered Cover anywhere books are sold and if you can’t find it there you can of course find it on Amazon I hope you guys enjoy it [Music]