Hey everyone, The “Plan A” Diet book project is coming along! Having declared 2018 as “the year of the book,”  it's fortunately still on track to happen. Below is the latest update….. But to stay in the loop, how about signing up for my ...

The “Plan A” Diet Book Update

Hey everyone,

The “Plan A” Diet book project is coming along! Having declared 2018 as “the year of the book,”  it’s fortunately still on track to happen.

Below is the latest update….. But to stay in the loop, how about signing up for my monthly newsletter here? I’d love to keep in touch with you on a more personal level, and by adding your name to the newsletter, you’ll be assured to receive book updates (and any pre-launch specials), links to great articles, book reviews, recipes, and maybe a corny joke or two.

Posted October 14, 2018:
I can see the light at the end of the tunnel! Having just completed “The 21-day Meal Plan” chapter, there are only 2 chapters remaining which should be pretty straight-forward. I hope to have the completed written version submitted to my publisher by November 1.
Here’s how God has blessed me beyond measure once again. I contacted a friend in Florida continue reading here.


Crock Pot Lava Cake/Hot Fudge

Every once in a while a recipe shows up in the inbox which demands immediate attention! This Crock Pot Lava Cake/Hot Fudge by Terri Edwards at www.EatPlant-based.com did just that. I could not wait to make it, and since I had all the ingredients on hand, we enjoyed chocolate cake in just a couple crock-pot hours.

Notes: My crock pot does not have a MEDIUM setting, but the cake turned out fine using the LOW setting for only two hours. I’ve made the cake twice now, once using brown sugar (as called for) and once using Sucanat (a brown cane sugar). Both were equally delicious!

Terri suggests that since crock pot temperatures vary, check after 2 hours to see how yours is firming up. That’s all the time mine needed. You may not be able to wait for it to cool before taste-testing….nor should you. Eating it warm is super yummy!



Plant-based Meals Now Required in CA Hospitals

SACRAMENTO—The Physicians Committee—a nonprofit with 12,000 doctor members—applauds California Gov. Jerry Brown for signing into law a landmark bill that guarantees patients a healthful plant-based option at every meal.

SB 1138 will require licensed California healthcare facilities and state prisons to make available plant-based meal options containing no animal products or by-products, including meat, poultry, fish, dairy, or eggs.

In June 2017, the American Medical Association passed a resolution that calls on U.S. hospitals to improve the health of patients, staff, and visitors by providing plant-based meals. The American College of Cardiology made the same recommendation.

One hospital in Sonoma County, Calif., reports, “Vegetarian entrées cost about 50 percent less than meat entrées.” The hospital projects saving $5,000 a year by serving more meat-free meals.

Read more about this article on the PCRM website.

Hopefully, this movement will head west! And if we can get them to eliminate all the added oils, we’ll finally be able to eat there 🙂

Though Jesus wanted solitude, when He saw the crowds, He had compassion on them,

and He healed the sick and the lame. (Matthew 14:14, VOICE)

Leave a comment here.

The “Plan A” Diet book will release in 2019.  Read more here and be sure to sign up for our monthly newsletter.


Local success story – Autoimmune skin disorder now dormant!

(Written by Linda Z): The transformation to a whole food, plant-based diet has not only helped me to lose weight and boost my health, but it has also diminished an autoimmune disorder that I was diagnosed with called Hailey and Hailey Disease. Hailey and Hailey is a rare skin disorder that affects the skin—there is something missing genetically that causes the dermis of the skin to blister, become infected, cause lesions, and eventually cause a topical yeast infection. I would have extreme bouts of this disorder that would inflame my skin and cause serious pain…..

Read the rest of her story (including the other benefits) here.

I’m never ceased to be amazed by the healing power of a whole food, plant-based diet! Thank you, Linda, for sharing your story. You are a walking testimony to what a diet change can do!




Herbed Avocado Toasties

We were pleasantly surprised by this simple sandwich recipe by Emma Roche which was posted in a 2013 McDougall newsletter. I confess it’s much yummier than I thought it would be. The combo of avocado spread with fresh tomatoes on whole-grain bread really hits the spot!

Here’s the recipe (follow the link and scroll down a bit to find it).

Plus, I had everything on hand to make it (except the avocado, fresh herbs, and scallions!)

So I improvised with what I had. I used guacamole on hand, so I spooned out what I thought would equal one avocado. Instead of fresh dill and coriander, I used dried spices from the jars, and I used red onions instead of scallions.

I also didn’t use as much hot sauce as called for, that’s up to you!

The garden fresh tomatoes and mixed greens were super on Dave’s Killer Bread, which is quite hearty.

If you don’t care for avocado, I’m pretty sure ANY of your favorite dips would work well for this – as long as they’re not too runny.