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PT SHOP
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Recent Posts

Losing 170 Pounds for Life with Daniel Shuman – PTP407 May 4, 2021
The Power Of The 80/20 Rule With Peggy Brusseau – PTP406 April 27, 2021
Tips for Transitioning to a Plant-Based Diet April 23, 2021

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🇲🇽🎉 Happy Cinco De Mayo everybody.
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🌯Whether you will be eating tacos burritos or a burrito bowl we've got some amazing combinations for you.
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🌯So the only question is what will your burrito look like, tell us in the comments below.
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🙏🏻Click the little airplane to the left under the photo to share it to your stories. Be sure to tag us @planttrainers so we can say thank you.

Instagram post 17907823936833583

💚NEW Plant Trainers Podcast EPISODE IS OUT 💚!
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Give a 💚 for Dan who shed 170 pounds and kept it off!
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In this episode of The Plant Trainers Podcast, we talk with Dan Shuman about his transition to a whole food plant-based lifestyle.
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Dan is a busy dad, of 3 working full time and after years of dieting, he finally was able to shed a needed 170 pounds and keep it off.
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You will hear him talk about his motivations and inspirations. But maybe more importantly, why this time it was different.
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He shares the myths and challenges he was able to overcome and how it’s affecting his life today for the better.
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Check out this week's Plant Trainers Podcast 🎙 with @danielsmanual in the bio, anywhere you like to download podcasts, or on the Plant Trainers Website.

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Posted @withregram • @veganfoodspace
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Cookie Dough Bites by @thevegansix
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💛 Recipe:⠀
Ingredients⠀
3/4 cup raw cashews⠀
1/4 cup raw walnuts⠀
1/2 cup oat flour⠀
1 cup soft pitted medjool dates⠀
1 tsp vanilla extract ⠀
1/2 cup non dairy chocolate chips
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Instructions:
Add cashews and walnuts to the food processor and process until and they form a fine flour. Add flour, dates, and vanilla and process again until dough forms. Fold in chocolate chips and roll into balls. Store in the fridge until ready to eat.
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Enjoy!

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We have joined the #truearthmovement
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We love it because the packaging is less paper than a box of cereal and we can get 32-64 loads done.
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It takes up no room on the shelf and the kids don't spill it everywhere!
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Each laundry strip packs ultra-concentrated, hypoallergenic, eco-friendly cleaning power into a tiny, pre-measured strip of liquidless laundry detergent that you just toss in the wash.
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Clean, green, and simple!
• Paraben-free
• Phosphate-free
• Free of added dyes
• Free of chlorine bleach
• Free of 1,4-dioxane
• Readily biodegradable
• Hypoallergenic
• Vegan
• Manufactured in Canada
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Have you tried it yet? Check out @truearthmovement and let us know what you think!

Instagram post 17936380630506200

🍜 We love miso soup. It’s warming, filled with veggies and has beneficial enzymes and bacteria.
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Miso is fermented soy which is high in protein and has a salty delicious taste when added to recipes. You have to make sure you are buying a vegan miso and there are many non-soy alternatives as well.
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Often we will order miso soup while we are out and it will be way too salty or flavourless. We are a hard crowd to please. but this one is gold!
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If you want to, you can make a one-pot wonder out of it and add kelp noodles or vermicelli for a nice lunch or light dinner.
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The best part about this miso soup recipe is it is really not labour intensive and it goes great with homemade sushi.
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Ingredients:
• 4 cups water
• ¾ cup chopped kale, collards or sturdy spinach
• Add ½ cup chopped green onion
• ½ cup of mushrooms (small buttons or enoki will do fine)
• 8-10 oz of firm tofu, cubed (about half a package)
• 3-4 Tbsp white Shiro miso paste
• 1 sheet nori cut into small rectangles for garnishing
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Directions:
1. Place water in a medium pot and bring to a boil.
2. In the meantime, add a bit of warm water to the miso to make a smooth paste so it does not clump later.
3. Once it is boiled quickly add the tofu, greens, onions and mushrooms and keep covered for about 5-10 minutes.
4. Add miso paste mixture and stir until combined.
5. Serve this warm with nori pieces as the garnish.
6. Try not to overheat the soup as this will kill the good stuff in the miso!
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Enjoy!
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You can catch this recipe and more on the Plant Trainers website.

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This is where it's at. Society has overcomplicated nutrition for us.
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If we simply eat whole foods that are grown locally we will support our overall good health.
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Sometimes it's not so much about what else you need to add in, but would you could be taking out.
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So before you open your mouth ask yourself is this a whole food?
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Could I buy one that was made locally for next time?
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And will this make me feel good?
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Share this with someone who needs to hear this message.
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For the full episode of The Plant Trainers Podcast where this quote was pulled from with @peggybrusseau click ☝️ the link in bio or download it on your phone.

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