Went WFPBNO 2/2016 & we never looked back. We’ve lost over 200lbs & are off all our meds. Let me tell you what... IT WORKED!! We didn't track anything.
We are a family of 3, living in Montana, changing our lives and our health for the better by learning to live Whole Foods Plant-based. This page is a collection of information we have found as we journey along our WFPB lifestyle along with bits and pieces of our own personal journey. We started our WFPB journey in February of 2016 after watching Forks Over Knives to see if we could get the Hubster off his blood pressure and cholesterol medicines, not even thinking about the weight loss really but of course we both needed to drop some serious weight also. Most of all we wanted to see if we could change my Husbands chronic illness direction. So far we have lost together over 200 lbs and a bunch of medicines (we are both off ALL our medicines in fact) in the process. Mom and Dad are the ones doing the losing and the teenage son is along for the ride, happily maintaining, enjoying the yummy food and all the benefits he gets along with us. He now has a very bright health future ahead of him. We didn't count anything. We didn't portion anything. Simply put we eat as whole a plant food as we can. We don't drink our meals. We learned the difference between good carbs and bad carbs. Embraced the potato. Dropped the oil and of course any animal products of any kind. Lastly we keep the processed food to a minimum and became obsessive label readers lol. Learn what your ingredients actually are. If you cant pronounce it or you do not know what it is, it put it back. Learn to cook. It's now going to be a part of your life. You can fight it and fail or embrace it and succeed. The choice is yours =0]
We are so excited for our future and to see where this lifestyle is going to take us. So far, besides all the health benefits, we this lifestyle has seen to get us naturally into gardening and who knows whats next! LOL
Journey along with us as we life better lives feeling better, doing better and living better by living Whole Foods Plant-Based.
❥ ❥ ❥ Here is a link to a Where To Start page that has a little bit of everything about how we got started in more detail. Tips, tricks, videos, movies, books, food lists, info, links, etc.. —> https://www.facebook.com/livingwfpb/posts/1848697725158477
Just an FYI: We are a family. This is a family page. What we post here is our opinion on how we feel about different things regarding Whole Food Plant Based. You do not have to agree with us but you do have to show respect. Drama will be deleted. We share information and food and a few personal things on this public main page but to get more detailed personal info about our journey you will have to join our facebook group. Its just a bit more private there https://www.facebook.com/groups/livingwfpb/
Thanks so much for stopping by! Drop us a comment and say hello! Have a wonderful rest of your day! Felicia, Dale and Joshua
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02/15/2026
Food Plan: February 15th - February 22nd-ish
Dinners : Recipe Meals
Lunches : Potatoes/Leftovers/Simple Salads/Sushi
Breakfasts : Oatmeal / Potatoes
➡️ Recipes I picked out to make : These will be made in large batches to cover several days each. My goal is a soup/stew, a casserole/baked dish, and 2 salads each week. Sometimes it works out that way sometimes not lol.
‼️ All will be made oil free and animal product free. ‼️
02/12/2026
Snow pea microgreens ready to go into tonights dinner salad. Yum! Radishes need a little more time.
02/10/2026
I picked up these little microgreen sprouter container thingies ( the 4 5x5 ones) and so far 4 days-ish since we planted and they are all growing to some degree. Depending on how they keep going and how they do when the microgreens are larger I am going to get some more of them. So far they have been really easy to use and tiny seeds work in them which is the whole reason I picked them up. I just used the big ones for fun but I would keep those for sprouting grains and beans as they are awesome at that they are just a bit to big for what I want for my microgreens. If you ever want to get started in microgreens I HIGHLY recommend tatsoi and pak choi. They taste great and the grow like weeds. My strugglers are broccoli, Dino kale and red cabbage. BUT if I plant those in soil they easily keep up with the tatsoi and the pak choi.
Anyways wanted to share. ❤️🌱
Microgreen Growing Trays, 5" x 5" Sprouting Tray with Humidity Dome - https://amzn.to/402SvN6
Garden Seed Sprouter Tray with Lid Sprouting Kit 13.4x9.84x4.72 inches https://amzn.to/4aqv8SI
02/09/2026
What's the breakfast situation looking like today? This is what its looking like at my house. How about you?
02/07/2026
Food Plan: February 8th - February 15th-ish
Dinners : Recipe Meals
Lunches : Potatoes/Leftovers/Simple Salads/Sushi
Breakfasts : Oatmeal / Potatoes
➡️ Recipes I picked out to make : These will be made in large batches to cover several days each. My goal is a soup/stew, a casserole/baked dish, and 2 salads each week.
‼️ All will be made oil free and animal product free. ‼️
02/05/2026
I MADE CASHEW MILK!!! *dork squeal goes here* My favorite store brand of cashew milk is gone. I cant find it anywhere. Looking it up online seems its a common thing all over the place. Yes.. there were tears shed. I dont know why its gone because the company doesnt have anything saying its being discontiuned but whatever it motivated me to have a food adventure and make my own today. It was stupid easy. Cashews, water, blender. Go. I strained it and poured it in... IT WORKED! It mean it doesnt taste EXACTLY like the store bought of course but it worked.
There are some down sides though. Its full fat. I am pretty sure the store brand had enough. "other stuff in it" to keep the fat and calories down on it. So I will have to play with adding say oats to it along with amounts of water to help combat that. I did order some PBFit Cashew powder to try to make milk with also and that would be awesome if it worked since its so much lower in fat.
Upside is that as long as I keep cashew in the house I will never, ever, EVER run out of milk again lol Perk!
I gave up a crap ton when we went WFPB and I even gave up coffee for a whole year. I knew I could stick pretty well with being plant based for the rest of my life but not coffee free so I have to make this work because honestly I dont WANT to let go of it and I dont like the taste of it with any other milk in it. Yes.. childishly picky eater of me and I am ok with it lol Hey I will eat about anything else so it balances out lol. Plus I did give up the TABLESPOONS of sugar I used to put in it so see, look at me adult!
Anyways I just wanted to tell you about my food adventure today. Whats your favorite plant based milk? Do you make your own or do you buy it?
Have a great rest of your day!
Felicia ❤️☕️
02/04/2026
Had to share this one from our food plan this week. Omgosh so good and talk about green green green greeeeeeeen. I highly recommend you double this recipe at the very least.
Ingredients
For the Asian Dressing:
tamari or soy sauce - I used coconut aminos
rice vinegar
maple syrup
toasted sesame oil or sesame oil - I left this out
For the Quinoa Salad:
cucumber
celery
sweet green peas - I replaced this with extra edamame
shelled edamame
quinoa - I used bulgar
baby spinach
cilantro - I used parsley
scallion
toasted sesame seeds - I used this flavor to replace the flavor from the oil in the dressing
Optional for serving:
Fresh lime juice - I recommend not skipping this. Its a nice fresh flavor note.
➡️ Recipes I picked out to make : These will be made in large batches to cover several days each. My goal is a soup/stew, a casserole/baked dish, and 2 salads each week.
● Salad with Asian Dressing - https://cookingforpeanuts.com/salad-with-asian-dressing Had to laugh at the titled of this one ... "salad" straight to the point at least LOL I picked this one because it seemed unique with its ingredients.
‼️ All will be made oil free and animal product free. ‼️
01/24/2026
January 25th to February 1st-ish
Dinners : Cooked Meals
Lunches : Potatoes/Leftovers/Simple Salads/Sushi
Breakfasts : Oatmeal / Potatoes
➡️ Recipes I picked out to make : These will be made in large batches to cover several days each. My goal is a soup, a casserole/baked dish, and 2 salads each week.
Savory: I am going to make a batch of garlic red pepper hummus to dip veggies into and just have a bunch of precut veggies ready to eat. No recipe we just wing it.
‼️ All will be made oil free and animal product free. ‼️
01/19/2026
Ok so technically I made it with everything cooked by noon. Since I am counting that the soup that is bubbling away on the stove and the casserole that is cooking away in the oven as "done" as I only have to keep an eye on them till they are done. The kitchen is cleaned up and dishes are underway. Salads are done, portioned out and already in the refrigerator waiting for meal time. At meal time for the salads all I have to do is slice up the green cabbage for both of them and also add some tomatoes to the cowboy caviar and thats it! Now sitting down to a lunch and maybe my 3rd cup of coffee ( dont judge me ) and taking a breather lol This afternoon I will portion out of the soup and casserole and finish up the dishes and that will be a wrap for the rest of the week of the main cooking. Oh I steamed potatoes while everything else was going this morning too.
Hope you are having a great day and getting something done today that will make the rest of your week just that much easier.
Today I am getting all the cooking done for the recipes I picked out for us to eat this week along with any food prep that needs to be done to go with other meals etc.. I really enjoyed last week where I had one day I cooked everything and the rest of the week we just grabbed what we wanted for dinner, added in whatever was needed to complete it and time to eat. Was so nice!!! So doing that again this week.
This morning I already have the rice for the casserole cooking, the lentils are cooked for the salad they go in and the couscous is ready for the salad it goes into. I am steaming up the broccoli for the casserole as I type this and I have the soup started. Just have some salad veggies to prep and to put everything together to get it finished cooking and I am set. My goal is to have it all prepped, cooked, portioned and put away by noon. Should be doable depending on the casserole. But eh it will be close.
● I am also making peanut butter oat jam balls to have in the refrigerator as a snack. There is no recipe. I just mix PBfit with oats and Smucker's Simply Fruit Fruit Spread along with cashew milk till it is mixed enough to form a or smoosh into a mould to cut into squares.
‼️ All will be made oil free and animal product free. ‼️
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We are a family of 3, living in Montana, changing our lives and our health for the better by learning to live Whole Foods Plant-based. This page is a collection of information we have found as we journey along our Whole Food Plant Based lifestyle along with bits and pieces of our own personal journey.
We started our WFPB journey in February of 2016 after watching Forks Over Knives to see if we could get the Hubster off his blood pressure and cholesterol medicines, not even thinking about the weight loss really but of course we both needed to drop some serious weight also. Most of all we wanted to see if we could change my Husbands chronic illness direction.
Let me tell you what... IT WORKED!! So far we have lost together over 200 lbs and a bunch of medicines (we are both off ALL our medicines in fact) in the process. Mom and Dad are the ones doing the losing and the teenage son is along for the ride, happily maintaining, enjoying the yummy food and all the benefits he gets along with us. He now has a very bright health future ahead of him.
We didn't track anything. We didn't count anything. We didn't portion anything. Simply put we eat as whole a plant food as we can. We don't drink our meals. We learned the difference between good carbs and bad carbs. Embraced the potato. Dropped the oil and of course any animal products of any kind. Lastly we keep the processed food to a minimum and became obsessive label readers lol. Learn what your ingredients actually are. If you cant pronounce it or you do not know what it is, it put it back. Learn to cook. It's now going to be a part of your life. You can fight it and fail or embrace it and succeed. The choice is yours =0]
We are so excited for our future and to see where this lifestyle is going to take us. So far, besides all the health benefits, we this lifestyle has seen to get us naturally into gardening and who knows whats next! LOL
Journey along with us as we life better lives feeling better, doing better and living better by living Whole Foods Plant-Based.
❥ ❥ ❥ Here is a link to a Where To Start page that has a little bit of everything about how we got started in more detail. Tips, tricks, videos, movies, books, food lists, info, links, etc.. —> https://www.facebook.com/livingwfpb/posts/1848697725158477
Just an FYI: We are a family. This is a family page. What we post here is our opinion on how we feel about different things regarding Whole Food Plant Based. You do not have to agree with us but you do have to show respect. Drama will be deleted.
We share information and food and a few personal things on this public main page but to get more detailed personal info about our journey you will have to join our facebook group. Its just a bit more private there https://www.facebook.com/groups/livingwfpb/
