There are many different ways to eat a whole food plant-based diet. Every plant-based doctor has their own method or checklist to follow. Although they have tiny differences, in these what I eat in a day videos I try to show that they’re basically the same! Today, I’m talking about Dr. McDougall’s Starch Solution.
Check out the video for my full day of eating and more information on how I interpret the Starch Solution. And find the recipe for my easy dinner below!
I started with my usual breakfast of batch cooked oatmeal plus blueberries, canned pumpkin, dates, and ground flaxseed. And I also had a smoothie.
For lunch I ate leftovers of my BBQ tofu and jackfruit on top of a jersey sweet potato and black rice with cabbage on the side.
Dinner was a quick Instant Pot curry using frozen veggies and split peas with a salad on the side.
Instant Pot Spilt Pea Stew
6
servings5
minutes40
minutesIngredients
2 ½ cups yellow split peas, rinsed
1 bag frozen mirepoix (12 ounces)
1 bag frozen butternut squash or sweet potatoes (12 ounces)
1 box vegetable broth or water (32 ounces)
1 ½ tablespoon curry powder
½ tablespoon garlic powder
½ tablespoon onion powder
¼ teaspoon black pepper
1 can diced tomatoes (15 ounces)
½ tablespoon garam masala
Directions
- Add everything except the tomatoes and garam masala to a 6 quart Instant Pot. Stir to combine.
- Gently pour tomatoes on top, but do not stir in (to avoid burn warning).
- Secure the lid and set to cook for 15 minutes. Allow a 10 to 15 minute natural release before releasing any remaing pressure.
- Stir in the garam masala and then serve over brown basmati rice or other whole grain.
