The plant based nurse

My family's excellent adventure to better health!


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Drumroll please!..Meet Lanny Hoggatt, another plant-based rock star!

I “met” Lanny online at Engine2extra and he has been a great inspiration not only to many on the web site, but in his hometown and at his church. Despite his health problems from years of SAD eating, he is turning his health around and helping his family to make health improvements in the process. He recently started purchasing Forks over Knives books to handout for free to friends who need help turning their health around and he is enrolled in Rouxbe cooking school! Here is Lanny’s story, in his own words.

Jean I would love to share my story. Like most people I was on the SAD (Standard American Diet) and I became morbidly obese and became a diabetic. Then I went to see a psychiatrist because I was depressed they started giving me different meds. One of them had an adverse reaction with my diabetes and I ended up with super insulin resistance. My sugars ranged between 400 to 500 everyday for 10 years. I have a lot of diabetes problems because of it.

In 2010 I had a minor heart attack and my cardiologist told me that I had blockages. Then in all of 2014 I started having angina attacks and around October 2014 they were getting regular everyday especially after meals. Around the 1st of December I was sitting on the foot of my bed and started to have a real bad one and could not breathe. The pain ran threw my back and down my right arm but I managed to get it to stop with Nitro but I knew I was in trouble. On December 3, 2014 I went to the church and asked a brethren to pray for me. That evening I came across a movie called Forks Over Knives Streaming on Netflix and it changed my life. I looked at my dad and said Wow!!  Even the medicine bottles they showed in the movie were the same ones we were taking. I went on and discovered the Engine 2 Diet I’ve been on this diet now for about 7 months.

Since I’ve been 100% whole food plant-based diet now, no meat no dairy and no oils, my diabetes numbers are now running at normal levels I have a lot more energy. I’ve had to cut my insulin down from 300 units a day to 80 units a day and that’s just in the morning. My angina attacks went away my blood pressure is down to normal range. On the top all that off I have lost over 50 pounds 🙂

My Dad, was a lot worse than I was. In 2000 he had a heart attack and they did a triple bypass surgery and he started into renal failure. In June 2014 his renal labs came in very bad. His GFR was at 28 the doctor told him to go and have a shunt put in his arm for dialysis and the cardiologist told him that he could not have it done because his heart was too weak. Then in September 2014 dad was hospitalized and his heart function dropped to 25%. Wow. that was bad. Since dad and I started on this 100% whole food plant-based diet all of our doctors are amazed. Dad’s renal labs have improved and his GFR went from 28 to 37. The renal Dr. was asking all kinds of questions so I told him about Forks Over Knives and he went home and watched the movie.

Then his cardiologist was excited that Dad’s heart function jumped from 25% to 47%. He said wow! You have lost a significant amount of weight your color is back and he also wanted to know about the diet. They ran tests on him all the fluid around his heart is gone and the water retention is gone .I have to say it’s quite an improvement in 7 months 🙂 And to top it all off he lost 30 pounds also. 🙂

Lanny and his dad

Way to go Lanny! If you have a plant based success story you would like me to share, please let me know! It keeps me motivated to continue my own journey and keep sharing the good news!

Remember to have fun with your food and enjoy!


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Summertime, and the grillin’ is easy…

We are so excited that grilling season is here! We were off to a little bit of a late start at the Hayes house since my husband found that the bottom of the grill had rotted over the winter. In our effort to downsize our possessions we opted for a nice compact grill. It’s just big enough to grill up veggies for the two of us and it works awesome!

grill

 plated grilled veggies

We had  corn that my husband steamed in the Instant Pot for 8 min first, asparagus, red pepper, onions, and leeks earlier this week. Everything came out great except the leeks which were chewy. Next time I’ll look up some recipes for how to prepare the leeks first. My husband was also craving potato salad, so he whipped up a recipe on the fly and it was delicious.

Scott’s potato salad

5-6 Yukon gold potatoes

1/2 of a 14 oz pkg of extra firm tofu or silken tofu

3 green onions, chopped

1 tablespoon of parsley

1/4 c. of apple cider vinegar

2 tablespoons of country Dijon mustard or mustard of your choice

Freshly ground black pepper

Peel the potatoes or just scrub them if you prefer to eat the peels. Cut them into large cubes and steam until tender. You can steam them in a steamer basket for 15-20 min or use an Instant pot for about 11 minutes. While the potatoes cool, mix the tofu, vinegar, and mustard in a food processor, blender or Ninja bullet. Add parsley or herb of your choosing and pepper and stir and coat potatoes with dressing and serve!

potato salad

We enjoyed the grilled veggies so much that I decided to grill again mid week and I added bean brats to the menu using a recipe adapted by my friend Sharon Euler at Engine2extra from Jeff Novick’s basic bean burger recipe to include brat seasoning and it is spot on!

Sharon’s Bean brats

1 can dark red kidney beans

1/2 cup quick oats

1/2 cup cooked brown rice

3 TB smoky BBQ sauce (it’s not spicy) – you could use diced tomatoes, too or probably even ketchup – you need the moisture.  Jeff’s recipe calls for 2 TB moisture but it wasn’t enough liquid to get them to stick together well.

1 tsp salt (I think I could have left this out completely)

1 tsp pepper

1/4 tsp allspice

1 tsp paprika

1 tsp marjoram

1 tsp sage

1 tsp onion powder

1 tsp garlic powder

Mash up the kidney beans with a potato masher.  Add the oats and the rice and the spices and mix them all up together.  Add the liquid and stir and smush it all up til it is all well mixed.

I used my sushi mat to make the rolls and compress them together tightly.  I covered the sushi mat with plastic wrap (to keep the mat clean and to make sure the beans wouldn’t stick to the mat). I took a handful of brat mixture, put it on the sushi mat and used the sushi mat to make them into rolls and tightly compressed them together.

Put the rolls into the refrigerator for about an hour.  This allows the starches to bind the rolls together.

Cook the brats by your method of choice – broiler, skillet or wrap in foil and throw in the campfire!  You have to keep rolling them to get them evenly browned on all sides.

bean brats

Brats ready to go on the grill

bean brats plated 2

Brat served on a crisp romaine leaf with leftover potato salad and grilled veggies

 

Hope you have fun this summer experimenting with grilled veggies and  bean and veggie burgers and transforming traditional foods into plant strong dishes!

Remember to have fun with your food and enjoy!


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Teach your children well…introducing Annabelle!

Twenty three years ago our beautiful Annabelle Rose arrived on the scene. Surrounded by my husband,  nursing students and a stern older O.B. nurse explaining to me that I could not scream and push at the same time, she arrived after a speedy 6 minutes of pushing and weighed in at 5 lbs 12 oz.

Annabelle and Ben

Her big brother Ben thought she was pretty neat and insisted we call her “Bart Simpson.” Instead we named her after my Aunt Annabelle who was well loved by everyone in the family and overcame many obstacles to raise her own beautiful family. Annabelle had a healthy appetite from the beginning and I always thought it was fun and an important learning experience to allow she and her brother to help in the kitchen despite any messes we might make.

ez bake ben and abelle in kitchen abelle highchair

We also made a point to eat together as a family every evening and though the meals could be pretty creative when times were tough, Annabelle and her brother were adventurous eaters and rarely fussed about their food. Annabelle went through a phase where she wasn’t crazy about veggies, but we just kept putting them on her plate and encouraging her to taste them and before we knew it, broccoli was her favorite veggie and she was asking for more. People were often amazed our kids ate more exotic foods like pesto and not just chicken nuggets and hot dogs.

dinnertime

We were pretty smitten with this joyful little girl and before we knew it she was off to the first day of kindergarten. She had to be the first one in line to get into the school and hurried down to her room to start the adventure her brother had been on that she was missing. It’s hard to believe she just graduated from college this month with her bachelors degree in Social work.

 Kindergarten abelle grad

When I decided to take the plunge into plant based eating 2 1/2 years ago, Annabelle was the first one I asked to come along with me on my adventure. She said that of course she would, and  reminded me that when she was in middle school she wanted to become vegetarian and I blew her off. Oops!  Annabelle and I went on that day I invited her to our plant based adventure for our first plant based grocery trip and she helped me make our first official plant based meal from the Forks over Knives cookbook. Even though she had to return to college after that Thanksgiving weekend, she dove right in, found plant based options in the college cafeteria, and began her love affair with plants. Even though her options were limited, she found a way to make it work and lost over 20 lbs and had almost complete resolution of a digestive issue the gastroenterologist could not solve. She could have done a risky procedure to diagnose and treat the issue that was suspected, but her chances of developing pancreatitis was around 50% and that was not a risk worth taking. I don’t remember the last time she called to tell me she was awakened with debilitating abdominal pain.

Annabelle is now pursuing her Masters degree in Social work and living in her own apartment. Even though she has an internship Monday through Friday and class on Saturdays, she and her fiancée Rob, have been cooking beautiful meals together and she has been texting me pictures of their dishes!

Annabelle and RobHere are some pictures of their colorful, nutritious meals:

kale pesto salad stir fry prep stir fry veggie burgers veggies for roasting curry curry plated caouiflower wings burritos

We love you Annabelle and are still smitten and very proud of you!

me and abelle

Remember to have fun with your food and enjoy!