Episode 15: Finding What Speaks To You + Creating Big Change With Heather Crosby of YumUniverse

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Heather Crosby is this week’s guest. Remember her? She was on the site earlier this week to give away her new cookbook (it’s so good!). Clearly, I’ve got a thing for Heather and her message. And maybe her spicy taco recipe too. After hearing this episode, you’ll understand why I dig her so much.

Heather and I discuss how she took her health in her own hands when doctors weren’t giving her answers, how she went from eating her first salad at 19 to becoming a wellness expert, tips on getting a book published, and why she’s not as perfect as you might think. Sounds awesome, right? Dive in there!

Here’s Heather:

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Show Notes:

YumUniverse
Pre-Order Book Bonuses
Book Release Party (you’re invited!)
Creamy Millet & Quinoa Salad
Brendan Braizer
T. Colin Campbell Plant-Based Nutrition Certification 
Missing Microbes
Eating On The Wild Side

Got something to say about this episode?
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YumUniverse’s Dark Chocolate, Sweet Potato & Black Bean Brownies + A Book Giveaway!

YumUniverse_FrontCover

I’m a huge fan of YumUniverse and Heather Crosby. She’s smart. She’s a cooking whiz. She’s cool (she’s the guest on this week’s podcast, so tune in Thursday and you’ll see what I mean). Heather is all about whole foods and feeding your body the good stuff. She knows that changing your diet can be hard as shit and approaches change with real kindness. Oh, and her recipes are freaking delicious. Basically, Heather rules.

Heather is also an incredible designer, so I when I heard she had a book coming out, I was excited. And when it finally hit my mailbox, I freaked. This book is GORGEOUS, with a capital “G.” And yes, I had to capitalize all the other letters, too. It’s a beautiful book with a cool approach, and I’m so proud to have in my library. And I want it in yours too. Oh yes, it’s giveaway time!

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But before we get to the giveaway, I’ve got a little sneak-peek recipe from the book. I had a couple options to choose from, but (duh) I went for the brownies. I’ve had black bean brownies before, but never with sweet potatoes. Heather is really smart when it comes to making old school comfort foods planty.

Here’s what Heather had to say about these brownies:
I do love to sneak unexpected, nutrient-rich ingredients into treats, and this gluten-free recipe is a perfect example. Black beans, sweet potato, and dark chocolate combine into bona fide fudge-like decadence. You can use canned beans for this recipe, but I recommend starting with dry beans (soaked and then cooked by you) to reduce aluminum intake, boost flavor, and optimize digestion and nutritional benefits.

{Dark Chocolate, Sweet Potato & Black Bean Brownies}
By Heather Crosby of Yum Universe
   12+ Servings

Dry Ingredients:
1 ½ cups almond flour
1/3 cup Sucanat
1/2 cup cacao powder
1 teaspoon baking powder
1/2 teaspoon sea salt

Wet Ingredients:
2/3 cup sweet potato, diced and steamed
2 1/4 cups black beans, cooked (1 cup dry)
2 teaspoons vanilla extract
1  3oz. dark chocolate bar
1/3 cup maple syrup
2 tablespoons coconut oil*
3/4 cup water

Preheat oven to 325°F and grease a 9″ x 13″ or 9″ x 9″ baking dish or line it with parchment paper. Sift or whisk together all dry ingredients in a large glass bowl. Set aside. Place all wet ingredients into the food processor and pulse until super-smooth. Fold together wet and dry ingredients and transfer to the parchment-lined baking dish. Bake for 60-70 minutes. Remove from oven and allow to cool in baking pan before serving.


Now you want this book, don’t you?!
 

To enter the giveaway: Since we’re talking sweets, tell me the sweetest person in your life in the comments below. It can be your best friend, your momma, your stinky pooch, or that favorite barista who always knows your order. Just someone that makes you feel good inside. I’ll pick a random winner and announce them next week.

Also, if you want to pre-order Heather’s book, you’ll get lots of fun extras. Head over to her site, and she’ll tell you all about it!
*And one more thing! Follow Heather’s blog tour with these hashtags: #YUBlogTour, #ILoveYU, and #YUHealthyHalloween. You find more about the tour here.

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Episode 14: Real Talk On Risk Taking, Growing Your Brand + Motherhood with Dana Gordon of Dana Rebecca Designs

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Dana Gordon of Dana Rebecca Designs (DRD) is my guest this week. One of the reasons I love Dana is that she never disappoints in the “real talk” department. She cuts through the bullshit and is always genuine, honest, and practical when comes to conversations on business and tricky life things. And she knows what she’s talking about. She’s built one of the most successful and popular jewelry brands out there today. Over the years, we’ve had a few of these talks, but this is for sure my favorite one (and YOU get to hear it!).

Dana and I discuss the giant risk she took that decided the fate of her career, the importance of creatives being business-minded, her advice on growing your brand to the next level, and the clash between working and stay-at-home moms (and what to do about it). There are some real game changer nuggets of wisdom in this episode, and I can’t wait for you hear them.

Here’s Dana:

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Show Notes:

Dana Rebecca Designs
DR-Did She?
First Oprah Cover
Letter From A Working Mom To A Stay-At-Home Mom
Fruit Cobbler Recipe
Tedi Sarah
DRD Cobbler Instagram
Spring

Got something to say about this episode?
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Guest Recipe: Spicy Chickpea Spread by Fran Taglia

Spicy Chickpea Spread, One Part Plant, Jessica Murnane, Coaching

My friend Fran Taglia and I were at a wedding recently, and he was telling me about a new go-to planty snack. I’m always excited for people to share new veggie recipes, but when Fran told me he had one…I got all giggly. And it wasn’t because he’s smoking hot (he’s one of those tall, dark, and handsome types). It was because he was only four weeks in on my six-week program and was already schooling me on recipes.

Fran was one of the last people I thought would come over to the green side. It’s not that he isn’t open-minded. It’s that he grew up in an Italian family with loads of meat, pasta, and cheese. It was how he cooked and what he loved best, and I didn’t think he would ever be down with changing that. But recently, he was looking for a little change and wanted to feel more energized, so we met up. And I couldn’t even believe what happened next.

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One-Part-Plant-Recipe

Spicy-Hummus-Spread

Vegan-Tea-Sandwich

Vegan-Sandwich-Recipe

One-Part-Plant-Recipe-Sandwich

Healthy-Sandwich-Recipe

Fran lost 30 pounds! I know, I know. Changing to a plant-based diet isn’t just about weight loss. It’s about feeding your body whole foods and healing it from the inside out. It can help you think a bit more clearly and improve digestion. But still, Fran lost 30 pounds and I am so damn happy for him. He was handsome before, but he went next-level hot. His husband is one lucky dude.

Fran’s dish is this awesome spicy chickpea recipe. He works full time and goes to school, so he needs quick and easy snacks he can grab on the go. He uses this as a dip, but I thought it would be really tasty as a sandwich spread. Either way, it’s great having a jar of this in the fridge to use on salads, sandwiches, or just eat with a spoon. Thanks for the recipe, Fran! And congrats on the new you – you inspire me…more than you know.

{ Spicy Chickpea Spread }

1/4 medium red onion, diced
4 cloves garlic, minced
Pinch of red chili flakes
1 can chickpeas, drained and rinsed
Handful of cherry tomatoes, cut in half
1/4 teaspoon chili powder
1/4 teaspoon cumin
Pinch of paprika
2 tablespoons tahini
Dash of cinnamon
Vegetable broth (about 1/2 cup)
Salt to taste

In a large pan, saute onions with a little veggie broth until soft. Add garlic and chili flakes and cook for a few more minutes. Add chickpeas, tomatoes, paprika, chili powder and cumin. Pour in enough vegetable broth to cover the bottom of the pan. Simmer until the broth evaporates.

Pour mixture into a food processor or blender and add tahini and cinnamon, and blend until smooth. Add veggie broth to get desired consistency. Salt to taste. Spread on sprouted or gluten-free bread and make veggies sandwiches – or use as a dip!


Have you noticed any changes by eating more plants?

Clearer skin? More energy? 
Share in the comments how great plants make you feel!

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Episode 13: Feeding Your Good Wolf + Avoiding Autopilot with Eric Zimmer of The One You Feed

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Who says thirteen isn’t lucky? Actually, I do all the time. I’m pretty superstitious. But getting to interview one of my favorite podcast hosts for this thirteenth episode feels pretty damn lucky. Eric Zimmer is the soothing voice behind the incredible and thought-provoking podcast, The One You Feed.

Eric and I discuss the parable that inspired his podcast, the struggle of staying off autopilot, the tools he uses to make sure he doesn’t get stuck, and his practical and inspiring approach to healthy eating (I had no idea he was a fellow plant-head).

Here’s Eric:

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Show Notes:
The One You Feed (site)
The One You Feed (twitter)
Rich Roll Episode
Brian Koppelman Episode
Paul Gilmartin Episode
Matthew Quick Episode
Beginner’s Smoothie from Simple Green Smoothies
Till & North Star

Got something to say about this episode?
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And please share this episode with someone who might need it!

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