I am getting so excited for the One Part Plant 21 Day Challenge and thought it was time for another shout out! As mentioned earlier, I have been lucky to work with a lot of great women here during the OPP ‘Launch’. One of those ladies happened to be a person I followed on Instagram for quite some time. Her photos are breathtaking and she reviews a ton of great plant-based cookbooks. Immediately upon finding her account I knew she’d be someone I connect with as we do such similar things. It is so wonderful to have something like Instagram to connect to likeminded people throughout the world!
I want to now introduce to you the second shoutout for the One Part Plant Challenge…
Kris from Shipshape Eatworthy!
Tell me a bit about yourself?
My name is Kris and I’m the writer/home cook behind
Shipshape Eatworthy — a blog that is dedicated primarily to cookbook reviews and an
Instagram account which showcases the meals I cook for my family and friends. I’m really passionate about eating nutritiously and maintaining a healthy lifestyle, while also exploring a variety of flavours and ingredients within the vegetarian lifestyle that my family enjoys.
The One Part Plant (OPP) movement is all about trying to eat one plant based meal a day. What do you do to try to achieve this? Are there areas that you struggle in?
Switching to a plant based diet can be challenging – for me it’s taken almost a decade to get to a point where eating vegetarian has become second nature. At first it was a challenge to find good recipes (not the case now!!).
What recipes have you tried from the OPP cookbook so far? Any you would highly recommend?
I have tried lots of the recipes including: Chia Fruit Toast, Baklava-ish Toast, Tomato & White Bean Panzanella, Lasagna, Pistachio Coconut squares, Pineapple mint green smoothie and the Chocolate chunk cookies.
Most recently I’ve made the White Bean & Pepper Chili with Cilantro Cream. The chili was really tasty — I served it with basmati rice, tortilla chips, pickled peppers, cilantro, green onions, hot sauce, and cilantro cream (from the chilaquiles recipe). It was a perfect lunch for five adults and a toddler and took little time to bring together.
I also made the The Tripple Berry Skillet Cobbler. The recipe was a real treat — although the almond flour can be pricy, this recipe is really worth making! I served it with whipped coconut cream. The lime zest was a great flavour in the Cobbler.
All of the OPP recipes I’ve made have been absolutely delicious!
What are some ways that you promote eating plant-based (even little bits) to your family, coworkers and friends?
I just cook for them (without labelling) and by the time they’re saying “yum” I know I’ve hooked them. Sometimes diet labels are a bigger stumbling block than getting people to just eat delicious food.
Thank you so much Kris for joining in on the One Part Plant Shoutouts! You can find Kris on her
blog or on
Instagram (her photos are so amazing).
Have a lovely day!
