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  1. Class #317 | Walipini Field Trip, Watermellon Harvesting, and Seed Saving
  2. Class #316 | Seven-Day Sauerkraut: Preserve Your Harvest with Small Batch Fermentation
  3. Class #315 | 12 - Steps To Improve Your Metabolism
  4. Class #314 | Veg-it-Up with Zucchini and The 50/50 Bowl Balance
  5. Class #313 | Master Fasting - A Transitional Approach For Maximum Benefits
  6. Class #312 - Calling All Health Geeks & Health Enthusiasts
  7. Class #311 - Time-Sensitive Immune Boosting Benefits of Summer
  8. Class #310 - Using Bread Makers and Milling Whole Grains
  9. Class #309 - Get Excited and Get It Done
  10. Class #308 - Anti-Cancer Diet
  11. Class #307 - Cancer Diagnosis on a Protective Diet
  12. Class #306 - A Deep Pantry Saves Us Money & Time While Improving Food Quality
  13. Class #305 - Protective Sprouts
  14. Class #304 - Personal Weight Loss Consultation
  15. Class #303 - ProtectiveDiet.com Tutorial
  16. Class #302 - Lifeline Recipe Good & Bad Actions Produce Results
  17. Class #301 – Kids’ Spaghetti Pasta-Bake Casserole and Demonstration featuring Melt and Bake Cheeze
  18. Class #300 | Okara Pie Crust Demonstration with a Happy Thanksgiving Pep Talk
  19. Class #299 | Making Organic Soymilk & Yogurt
  20. Class #298 | Stress Elimination Challenge
  21. Class #297 - Fall Harvest and Winter Food Storage
  22. Class #296 | Incorporating Dried Herbs for Flavor & Protection Incorporating Dried Herbs for Flavor and Protection and Tips to Resolve Binge Eating Cycles
  23. Class #295 | 48-Hour Fast: Day Two
  24. Class #294 | 48-Hour Fast: Day One Support
  25. Class #293 | 48-Hour Fast: Plan & Prep Guide
  26. Class #292 | Travel - Manifest - Peach Buckle
  27. Class #291 | July Garden Tour : Learn as we GROW with community support
  28. Class #290 | Fitness Support: High-Energy Fuel, Build Muscle, & Get Shredded Fast
  29. Class #289 | You Are Not a Victim of Osteoporosis - It's Reversible & Preventable
  30. Class #288 – Socializing & PD Living – a “This Is How We Do It” live broadcast
  31. Class #287 | Achieving A Pro Mindset
  32. Class #286 - Our New Workplace for Wellness
  33. Class #285 Protective Kimchi 101
  34. Class #284 – House Hunting Travel Meals & a Personal Jump Start with Bill
  35. Class #283 - Melt & Bake Cheeze Pro Tips
  36. Class #282 | Become Vanilla Rich with Bean Saving Bonus Batches
  37. Class #281 | Making Perfect Yogurt and Including Soy On An Anti-Angiogenic Diet to Prevent Cancer
  38. Class #280 | Corn Crisps, PD Success, & The 50/50 Plate Practice
  39. Class #279 | Nutty Butter & The Noodle Bowl
  40. Class #278 | Winter 2020 - Fresh Produce Restock and Enjoying Indian Food
  41. Class #277 Holiday Special – Gingerbread Cookies & Sugar-Free Royal Icing
  42. Class #276 Mastering PD Cooking Techniques featuring Plant-Based Stroganoff
  43. Class #275 Thanksgiving Preparation Tips & Eliminating Social Media Conflict
  44. Class #274 - Road Trip Travel
  45. Class #273 - Mexican Sweet Corn Cakes, Red Lentil Chili & Apple Pie Filling
  46. Class #272 - Allergies and the Microbiome
  47. Class #271 - You Can’t Outrun an Unhealthy Diet
  48. Class #270 - Protective Diet Pro Tips
  49. Class #269 - Getting Comfortable Enjoying Delicious Food
  50. Free Class #268 – Mind Games: Self Awareness & Celebrating Success
  51. Class #267 – Finger Salad, Chips & Dip for Dinner featuring Refrigerator Tacos
  52. Class #266 - Homemade Tortillas & Pro Tips for Perfect Chips
  53. Class #265 - What's Your Food Mood
  54. Class #264 – Two Years Day Fasting on a Protective Diet
  55. Class #263 – Bag of Questions
  56. Class #262 - Rebuilding Our Immune System is our Social Responsibility
  57. Class #261 - Eliminate Produce Waste & Shopping Trips
  58. Free Class #260 - Day One On a Protective Diet
  59. Class #259 - Oil-Free Garlic Naan in my Workplace for Wellness
  60. Class #258 - Pandemic Pantry
  61. Class #257 – How the Gut Microbiota Influences Our Behavior & Controls Our Wellbeing
  62. Class #256 – Cornflakes & Cholesterol
  63. Class #255 – Baking Bread & Following Through on a Protective Diet
  64. Class #254 - Taquitos & Living In the Moment to Reduce Stress
  65. Class #253 – Benefits of Nutritional Yeast and Making Cheez-It Crackers
  66. Class #252 - Making MoJos - New Year New You
  67. PD-Ed Class #251 - Nice Cream Sandwiches & Building a Strong Immune System
  68. Class #250 – Instant Vanilla Extract
  69. Class #249 – Paralyzed By Stress
  70. Class #248 – Self Awareness Training – Not Hungry, but I’m Eating
  71. Class #247 – Intro to Indian
  72. Class #246 – The Instant Pot Advantage: Pro Tips, Tricks & Accessories
  73. Class #245 – Promoting Autophagy While We Eat, Sleep And Play
  74. Class #244 – Back To The Basics 2019
  75. Class #243 – Health Benefits of Spicy Food
  76. Class #242 – Tips From The Pros Weekend
  77. Class #241 – Increase Protective Lycopene with Fermented Salsa
  78. Class #240 – All Natural Beauty
  79. Class #239 – Tweak Your Physique
  80. Class #238 – Protective Beverages
  81. Class #237 – What I Eat In A Day Spring 2019
  82. Class #236 – Weeknight Setup SUS
  83. Class #235 – The Benefits of Sulforaphane & Co-Cooking Egg Rolls
  84. Class #234 – Know Your Fast Five
  85. Class #233 – Biology of Burning Body Fat
  86. Class #232 – Fermentation Techniques & Tools Part 3 – Probiotic Pickles
  87. Class #231 – Enjoying Fermented Food featuring The Pro Bowl
  88. Class #230 – Fermentation Techniques & Tools Part 2 – Dry Brining & Blending Fermented Hot Sauce
  89. Class #229 – Fermentation Techniques & Tools Part 1 – Water Brining
  90. Class #228 - Benefits of Fermented Food
  91. Class #227 - Navigating ProtectiveDiet.com
  92. Class #226 - New Year/New You
  93. Class #225 - Dementia Defense
  94. Class #224 – Sweet Action Rituals & Routines for a Better Life Experience
  95. Class #223 – Call To Action
  96. Class #222 – Pep Talk with Mexican Pizza Shortcut Techniques
  97. Class #221 – Day Fast and Feast
  98. Class #220 – Day Fast & Feast Guide
  99. Class #219 - Day Fasting on a Plant Based Diet
  100. Class #218 - The Hideous Truth of Opioid Addiction
  101. Class #217 - Baby Jack Ribs BBQ or Baked
  102. Class #216 – I Lost My Way
  103. Class #215 – Glamping On A Protective Diet
  104. Class #214 – In Flight Travel Meal Made Easy
  105. Class #213 – Healthiest Summer Kick-off Challenge
  106. Class #212 - Fat Reception Review & Cheezecake Workplace For Wellness Demonstration
  107. Class #211 - Weighing the Risks of Cancer Screening
  108. Class #210 - Easy Bake Loaf Bread
  109. Class #209 - Soup for One
  110. Class #208 - Workplace for Wellness - Pressure Cooked Frittata
  111. Class # 207 - The Need To Feed
  112. Class #206 - Tea Ritual & Spices for Protection
  113. Class #205 - Celebrating Spring With Carrot Cake Frosting Techniques - Workplace For Wellness Demonstration
  114. Class # 204 - Body Management & Understanding Cancer
  115. Size 22 to a Size 2
  116. Class #203 - Workplace For Wellness - Glazed Cinnamon Rolls
  117. Class #202 - PD Progress Challenge & Favorite Fries Cooking Technique
  118. Class #201 - Kitchen Peptalk
  119. Class #200 - Stop The Snacks Challenge
  120. Class #199 - Organic Co-Op Shopping Tour
  121. Class #198 - Grocery Store Restock
  122. Class #197 - Costco Run
  123. Class #196 - International Market Tour
  124. Class #195 - Navigating Holiday Dinners
  125. Class #194 - Co-Cooking Cherry Cheeze Danish
  126. Class #193 - Co-Cooking A Taste of Thanksgiving
  127. Class #192 - Co-Cooking Sauerkraut
  128. Class #191 - Healthy Halloween Treats & Co-Cooking
  129. Class #190 - Cancer & Angiogenesis Inhibitors
  130. Class #189 - Co-Cooking Egg-less Omelet
  131. Class #188 - Co-Cooking Apple Fritter Cake
  132. Class #187 - The PD Groove
  133. Class #186 - Co-cooking Flatbread Pizza
  134. Class #185 - Picnic with Julie Marie
  135. Class #184 - Dinner Party with Julie Marie
  136. Class #183 - Batch Cooking Can Stall Weight Loss
  137. Class #182 - A Summer Day Eating PD
  138. Class #181 - Keep It Out & Keep It Off
  139. Class #180 - Co-cooking Italian "Sausage" and Sweet Peppers
  140. Class #179 - Weekend of Wellness
  141. Class #178 - All Natural Cleaning
  142. Class #177 - Annual Halftime Checkin
  143. Class #176 - PD Picnic Packing
  144. Class #175 - Mastering Oil-free Grilled Pizza
  145. Class #174 - Downsizing Daily Salads
  146. Class #173 - Fat-Free Salad Dressing 101
  147. Class #172 - Falafel Party & Protective Spices
  148. Class #171 - The Burden Of Thin
  149. Class #170 - Slimming Down With Biscuits & Gravy
  150. Class #169 - Cutting Ripe Jackfruit & Cultural Adventure At International Markets
  151. Class #168 - Making Quick-Mix Pizza
  152. Class #167 - Opiods Causing More Pain Than Surgery
  153. Class #166 - A Winter Day Eating PD
  154. Class #165 - Rolling Sushi & Gimbop
  155. Class #164 - Eliminate, Heal and Achieve Optimal Health
  156. Class #163 - Handicapping The Binge
  157. Class #162 - Emergency Hospital Prep
  158. Class #161 - Tips For Limiting Stress In Challenging Times
  159. Class #160 - Feeling Anxious About Greens
  160. Class #159 - Sweet Action Saturday
  161. Class #158 - Be The Boss Of Your Body
  162. Class #157 - Preparing To Be Away
  163. Class #156 - Calendar of Achievements
  164. Class #155 - Cancer Prevention & Regression on a Protective Diet
  165. Class #154 – Daily Application
  166. Class #153 - Essential Oil Basics: Topical Applications, Oral Dosing & Diffusing
  167. Class 152 - Packing Travel Meals, Taking PD to the Party, Healthy Makeup & Hair Loss
  168. Class #151 - Hosting House Guests Protective Diet Style
  169. Class #150 - Complimentary Video Coaching Hour
  170. Class 149 - Video Coaching Hour
  171. Class #148 - Sulforaphane Protection: Sprouting, Chopping & Maximizing Protection On A Protective Diet
  172. Class #147 - Pressure Cooker Stir Fry
  173. Class #146 - Video Coaching Hour
  174. Class #145 - Cutting Food Costs & Improving Food Quality
  175. Class #144 - Mastering Mindful Eating Part 2: Following Through
  176. Class #143 - Mastering Mindful Eating Part 1: 21 Meal Challenge
  177. Class #142 - Video Coaching Hour
  178. Waking Up In America radio interview
  179. Class #141 - Maintaining A Healthy Weight & Vitality
  180. Class #140 - Video Coaching Hour
  181. Class #139 - Satisfying Salads - Building a Salad with Flavor, Texture and Nutrition
  182. Class #138 – Oil-Free Grilling Techniques Part 3 - Potatoes and Beets
  183. Class #137 – Oil-Free Grilling Techniques Part 2 Pizza 101 Grilled & Baked
  184. Class #136 - Oil-Free Grilling Techniques Part 1
  185. Class #135 - Packing a PD Picnic or Water Park Tailgate
  186. Class #134 - Tea Party Sipping on Liquid Antioxidants
  187. Class #133 - Spices and Aromatic Herbs
  188. Class #132 - Making Cutlets
  189. Class 131 - Video Coaching Hour #1
  190. Class #130 - Yogurt & Notzzarella Cheeze
  191. Class #129 - Daily Actions to Eliminate Stress
  192. Class #128 - Vitamins, Sunscreen and How They Work
  193. Class #127 – Kitchen Tools – Efficiency & Fun
  194. Class #126 - Cancer: The Protective Diet Advantage
  195. Class #125 - Kitchen Tools - Beginner Essentials
  196. Class #124 - Pick a Positive Proactive Partner
  197. Class #123 - Set It & Forget It Meals
  198. Class #122 - Freedom To Succeed
  199. Class #121 - Enjoying Cruciferous Vegetables
  200. Class #120 - Seven Steps to Overcoming Self Doubt
  201. Class #119 - Chili Cook-Off on Game-Day
  202. Class #118 - SUS - Set-Up For Success
  203. Class #117 - Fresh Restock
  204. Class #116 - Becoming A Plant-Based Chef/No Experience Necessary
  205. Class #115 - Rice Dishes From Around the World
  206. Class #114 - Kicking off the New Year
  207. Class #113 - Authentic Salsa
  208. Class #112 - Daily Spa Rituals
  209. Class #111 - Coffee and Diet Soda
  210. Class #110 - PD Holiday Mock-Tail Party
  211. Class #109 - Protection For Our Planet
  212. Class #108 - Whole Food Detox and Taste-bud Reprogram
  213. Class #107 - ProtectiveDiet.com User Guide
  214. Class #106 - Holiday Stress
  215. Class #105 - Commitment Class Kick Off
  216. Class #104 - KP Duty
  217. Class #103 - Learn Tips From A Minimalist
  218. Class #102 - Planning For Success
  219. Class #101 - Soup Month
  220. Class #100 - Eating A Diet In Perfect Balance
  221. Class #099 - Visualize Optimal Health
  222. Class #098 - Set Up Sunday
  223. Class #097 - 21 Meals to PD Mastery
  224. Class #096 - Kitchen Set-Up for Efficiency
  225. Class #095 - Back to school lunch packing Protective Diet Style
  226. Class #094 - Getting Back On Track
  227. Class #093 - Micro Goals
  228. Class #092 - Food Anxiety
  229. Class #091 - Transitioning to a Plant-Based Household
  230. Class #090 - Pizza Party
  231. Class #089 - Goal Setting
  232. Class #088 - Summer Holidays Protective Diet Style
  233. Class #087 - Pantry Par Stocking System
  234. Class #086 - Sugar In Health Food Camouflage
  235. Class #085 - Simplicity & Meal Satisfaction
  236. Class #084 - Steps for Replacing Self Judgement with Appreciation and Love
  237. Class #083 - Sip on this
  238. Class #082 - Mastering Label Reading & Understanding Food Additives
  239. Class #081 - Your Body's Sweet Spot
  240. Class #080 - Shift from Deprivation to Privilege
  241. Class #079 - Dining Out Protective Diet Style
  242. Class #078 - Checkup Follow up visit
  243. Class #077 - Spectacular Salads - PD salad prep 101
  244. Class #076 - The Three Phases Of Recovery & Following Through
  245. Class #075 - Spring Cleaning
  246. Class #074 - Oven Tips and Tricks
  247. Class #073 - Super Tasters and Taste Bud Evolution
  248. Class #072 - The PD-Practice Check-Up
  249. Class #071 - The power of the imagination
  250. Class #070 - Eliminating Doubt
  251. Class #069 - Entertaining with a Protective Diet Style Dinner Party
  252. Class #068 - Beans, Beans, Beans
  253. Class #067 - The Practice Of Gratitude
  254. Class #066 - Checking Into Your Healthy Life
  255. Class #065 - Kitchen Spa
  256. Class #064 - Secure Your Own Mask First
  257. Class #063 - Stove Top Tips & Tricks
  258. Class #062 - New Year! New Resolution
  259. Class #061 - Enjoying Your Journey to Goal
  260. Class #060 - Simple Meal Planning
  261. Class #059 - Encouraging and Coaching
  262. Class #058 - Improving Knife Skills
  263. Class #057 - Optimal Outlook
  264. Class #056 - Protective Diet & The Holidays
  265. Class #055 - Traveling Protective Diet Style
  266. Class #054 - Excuses Are Just Excuses
  267. Class #053 - Garlic Party
  268. Class #052 - Microwave...Yea or Nay
  269. Class #051 - We're Talking Tofu
  270. Class #050 - Let’s Talk & Cook Potatoes
  271. Class #048 - Greens and their importance in a Protective Diet
  272. Class #047 - Chopping, dicing, slicing and shredding
  273. Class #046 - Type I & Type II Diabetes
  274. Class #045 - Weight loss average on a Protective Diet
  275. Class #044 - Fundamentals
  276. Class #043 - Are some grains better than others?
  277. Class #042 - Protection For Human Health, The Animals & Planet Earth
  278. Class #041 - Veggie Gardens, Growing Potted Herbs or Sprouting
  279. Class #040 - Recipes for Success
  280. Class #039 - Lunch Packing
  281. Class #038 - Cooking with Kids
  282. Class #037 - Sleeping Like A Rock
  283. Class #036 - Nuts
  284. Class #035 - Search Box Dinners & Meals Without Planning
  285. Class #034 – Stocking Your Kitchen For Efficiency and Savings Part 3 – Refrigerator and Freezer Staples
  286. Class #033 - Stocking Your Kitchen For Efficiency and Savings Part 2 - Spices, Vinegars, Extracts and More
  287. Class #032 - Stocking Your Kitchen For Efficiency and Savings Part 1 – Pantry Staples
  288. Class #031 - Indigestion and Digestive Issues
  289. Class #030 - Workouts and Weight Loss
  290. Class #029 - Why am I sick?
  291. Class #028 - Inner Child Frame of Mind
  292. Class #027 - Being Challenged By Diet Trends
  293. Class #026 - Outdated recommendations in the Health Care System
  294. Class #024 - Food Obsessions
  295. Bonus - Grocery Store Tour of Costco
  296. Class #025 - Accepting and Loving The New Healthy You
  297. Class #023 - Remembering the Reasons You Began this Journey to Optimal Health
  298. Class #022 - All On or All Off, Starving or Bingeing, Perfection or Disaster
  299. Class #021 - Emotional Eating
  300. Class #020 - Food Additives & Code Names
  301. Class #019 - Kitchen Tools
  302. Class #018 - Raw vs. Cooked
  303. Class #017 - How to travel on a Protective Diet
  304. Class #016 - Inflammatory Disease - Acidic & Alkaline Foods
  305. Class #015 - GMOs & Non-Organics
  306. Class #014 - Acknowledging Your Achievements
  307. Class #013 - Pressure Cooking, Slow Cooking, Batch Cooking & Freezing
  308. Class #012 - How To Identify and Eliminate Emotional Eating
  309. Class #011 - Pantry Staples & Refridgerator Stocking
  310. Class #010 - Greens Discussion
  311. Class #009 - Alcoholic Beverages
  312. Class #008 - Understanding Cholesterol
  313. Class #007 - Understanding the Endothelium
  314. Class #006 - Taste bud reprogramming and eliminating food cravings
  315. Class #005 - Vitamin supplementation
  316. Class #004 - Lead By Example & Walk The Walk
  317. Class #003 - Protein sources & ideal amounts
  318. Class #002 - Identify true hunger, food cravings and emotional eating
  319. Class #001 - Starting a Protective Diet
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Class #301 – Kids’ Spaghetti Pasta-Bake Casserole and Demonstration featuring Melt and Bake Cheeze

Julie Marie December 7, 2021

Protective Diet Class #301 Notes:

Kids’ Spaghetti Pasta-Bake Casserole and Demonstration featuring Melt and Bake Cheeze

This class simplifies dinner. Walk in the door after a busy day and throw it all in a casserole pan. Keep it simple or take it next level. Let it bake while you sit down and relax, or make a cold salad to pair with this hot starch. Cheezy comfort casseroles—we have it all!

Announcements

Vocabulary

Functional FoodInsoluble FiberCurcuminCapsaicin

Action Steps for a “Throw Together” Comfort Casserole

  • Use Simple PD Kitchen Systems
  • Make it easy to boost the flavor, protection, texture and satisfaction of plant-based meals by maintaining a few systems:

Tofu Rotation—keep 4 to 8 boxes of tofu on hand at all times.

– Put half of them in the “meat” drawer in the fridge—these will be used for Dressings, Mousse, Eggless Omelets and more.

– Put the other half in the freezer—these will be used for Ground Crumbles. Tofu frozen for 24+hrs, then defrosted releases

   its liquid and becomes a “dry sponge” ready to soak up marinades and seasonings. The spongy texture resembles meat.

– Transfer tofu from freezer to refrigerator the night before, or in the morning, so it’s thawed by evening meal prep time.

– Mark defrosted tofu with an “X” to indicate the change in texture, so it doesn’t get mixed up or misused.

Make Organic Soymilk—make a cost-effective quart of organic soymilk to use in PD recipes from Jerry’s Organic Plant-based Yogurt, to Quickie Cream of Veggie Soup, to Kids’ Spaghetti Casserole. Use the by-product, okara, in protective baked goods.

Pre-Chop Cruciferous Veg—chop, then wash and dry kale in a salad spinner. Lay it out to dry on kitchen towels, then “vacuum” pack it in a plastic bag by squeezing out all the air. It will stay fresh for weeks. Make Dry Steamed Kale or add to casseroles and soups. Chop broccoli and cauliflower 30 minutes before cooking to maximize sulforaphane production.

Fermented Toppings—garnish your meal with Probiotic Pickled Onions and a bright pop of Ruby Raw Kraut to add flavor, replenish healthy gut microbes, increase bioavailability and protect the immune system at a microscopic level.

Stock Up on Pantry Staples—with Pasta, Tapioca Starch, and Plant-Based Broth Mix on hand, you have meals at the ready.

  • Make Great Food—Kids’ Spaghetti Casserole
Casserole Assembly: – Preheat oven. – Choose a baking dish—glass    or ceramic = easy cleanup. – Choose a pasta—white    spaghetti bakes for 40    minutes. Large pasta/whole    wheat pasta = 45 minutes. – Add liquids, seasonings &    hearty vegetables to the    baking dish. – Add pasta just before    putting it in the oven to    prevent presoaking. – Break spaghetti into 1-inch    sections for unique texture. – Cover casserole & place on    a rimmed baking sheet to    catch any bubble over. – Set a timer and bake.Optional Meaty Addition: – Prepare marinade. – Crush spices w/a mortar &    pestle for best flavor infusion. – Squeeze liquid from defrosted    tofu—ring it out like a sponge    over the sink. – Break into medium/large   “meat” crumbles. Small    crumbles will disappear and    blend in, like seasoning. – Hand-press tofu crumbles    into the marinade so the    flavor gets drawn in like    water into a “dry sponge”. – Spread out on a lined,    rimmed baking sheet. – Add to oven w/casserole. – Set a separate timer for the    crumbles’ shorter bake time.Browned Cheezy Topping: – Make Melt & Bake Cheeze.    according to the original    recipe w/the addition of 2    extra Tablespoons of yogurt    for increased pour-ability. – Read the Pro Tips on the    Kids’ Spaghetti Casserole    recipe for all instructions.   Final Assembly: – Set oven to broil. – Uncover and stir casserole. – Add tender add-ins, like:    fresh herbs, spinach, peas,    tomatoes and crumbles. – Spread the cheeze topping,    but not quite to the edges. – Broil on the center oven    rack. Not too close to the    broiler or it will burn.50/50 Plating: – Make a Chopped Salad.    A hot starchy dinner makes    salad more possible in the cold    winter. Plate salad along with    hot starch comfort food. – Find a PD salad dressing that    you love, like: Spices & Herbs    Vinaigrette. Dress heavily. – Julie’s salad: iceberg lettuce,    red cabbage, celery, carrot,    yellow bell pepper, cucumber,    apple, peas, radish, onion – Chop everything uniformly. – Toss in a mixing bowl, then    plate 50/50 with the casserole. – Don’t overwhelm your family    with salad—take one scoop if    you don’t love it, two if you do. – Garnish with ferments.
  • Visualize the Protective Functional Foods that are Plentiful in this Simple Casserole
  • Genistein—from organic soybeans is an angiogenesis inhibitor that prevents cancer growth.
  • Curcumin—from Protective Diet Plant-Based Broth Mix is anti-inflammatory.
  • Allium family—garlic is anti-viral, anti-inflammatory, cancer protective and reduces blood pressure.
  • Piperine—from black pepper helps with fat loss & increases bioavailability/absorption of nutrients in other foods.
  • Sulforaphane—from cruciferous vegetables detoxifies the liver, improves cardiovascular health, fights cancer, etc.
  • Insoluble Plant Fiber—feeds healthy gut microbes that repair the gut lining (epithelium), keeping viruses & pathogens out.
  • This is part of your wellness practice. See the protection in your food and feel good about what you are putting in your body. Know what it’s doing for your microbes and your immune system. There is no guilt associated with this food.
  • This is making you healthier. This is all about betterment. There is nothing we could do that would be better for us than the time we spend in our kitchen. We cannot outrun a bad diet. If you spend an extra 15 minutes chopping one or two extra veggies, or adding some herbs to our casserole, or throwing together a ferment, you are giving your body, your microbes, so much advantage. Plant fiber is the key to wellness.

Cooking Tips

  • Read the entire recipe, from the Description to Pro Tips. Every Note is there to help you avoid what doesn’t work.
  • Add an additional 2T. of yogurt to Melt and Bake Cheeze for better pour-ability on casseroles, Nachos, or Pizza.
  • Use the pressure cook function for one minute if your pressure cooker does not have a steam function.
  • Make Melt and Bake Cheeze ahead of time. Quick-release and let it sit on the counter for a couple hours. It will be fine. Leave the whisk in it so you can quickly stir before pouring and spreading.
  • Radishes—cut off the leaves and put the radishes in a jar of water. Keep in the fridge and change the water often.
  • Defrost frozen peas by putting them in a mug or jar with some warm water. Strain and enjoy.
  • Make individual, customized salads for diners who are more particular about certain ingredients.
  • When baking two things in the oven at the same time, the bake time might be slightly longer because of reduced circulation.
  • Clean as you go. Clean-up is easy with fat-free ingredients, even if they are baked on. Create a paste with baking soda, castile soap and vinegar. Scrub the pan and rinse.

Student Q&A

Q: Is tapioca starch the same thing as tapioca flour? (27:40)

Q: What are the nutritional benefits of banana peel? (1:13:03)

Encouragement

  • If you want a cooking partner that’s me. I’m here to walk you through this and guide you along.
  • Remember the foods you loved, and work with the Protective Diet recipes to make the same things.
  • Keep trying spicy foods. Just keep adding a little bit because the capsaicin is incredibly protective and exciting once you get past the idea that you are going to burn holes in your tongue. It doesn’t happen. It warms you up a little bit. It’s exciting.
  • One of the most protective things we can eat is fruit, so if you are not into the veggies yet, get some fruit in your freezer.
  • The most important thing is that you keep the cancer and disease fertilizers out of the diet, not so much adding veg right away.

“What is a Protective Diet really about? It’s about great food. It’s about eating, not restricting. It’s about what we CAN eat and celebrating comfort food casseroles like we are tonight.”

Recommended Recipes

Ground CrumblesSheet Pan QuesadillasMix and MacPlant-Based Stroganoff
Gyro CrumblesCaesar SaladDaily DressingPozole Rojo
Italian Sausage CrumblesMandel BreadSushi Roll BowlProbiotic Pepper Sauce

Recommended Classes

#276 Mastering PD Cooking Techniques featuring Plant-Based Stroganoff#269 Enjoying Delicious Food
#148 Sulforaphane Protection: Maximizing Protection on a Protective Diet#243 Health Benefits of Spicy Food
#235 The Benefits of Sulforaphane and Co-Cooking Egg Rolls#299 Making Organic Soymilk and Yogurt


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    Class Description:

    This class simplifies dinner. Walk in the door after a busy day and throw it all in a casserole pan. Keep it simple or take it next level. Let it bake while you sit down and relax, or make a cold salad to pair with this hot starch. Cheezy comfort casseroles—we have it all!

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    Class URL: https://protectivediet.com/lessons/class-301-kids-spaghetti-pasta-bake-casserole-and-demonstration-featuring-melt-and-bake-cheeze