Plant Based Single Mom Cathena Campbell Rocks Her Plant Game + Creamy Maple & Toasted Pecan Dip

January 30, 2021 / Molly Patrick /

Creamy Maple & Toasted Pecan Dip (single mom plant based cooking)

Plant based single mom Cathena Campbell is a mom of two teenage girls and she works full time as a Nurse Case Manager. She follows our meal plans and cooks for herself and her kiddos every week.

Since eating a whole food plant based diet she has enjoyed better sleep, improved gut health, and more energy. I recently sat down with Cathena to find out how she fits it all in.  

Here are three things you will walk away with from watching this video: 

  1. How using our Meal Plans as a loose blueprint allows you to make them work with your life and your schedule. 
  2. Cathena’s tricks for simplifying the batch cooking process to avoid overwhelm. 
  3. Why giving yourself wiggle room when eating a whole food plant based diet can actually be more beneficial than being super strict. 

A quick warning that we use adult language in this talk.

Thank you for taking the time to chat with me, Cathena. You are inspiring and you kick so much ass!

Xo
Molly

Creamy Maple & Toasted Pecan Dip (single mom plant based cooking)

Creamy Maple & Toasted Pecan Dip with Apple Slices

Makes about 2 cups
Author: Molly Patrick

Ingredients

  • cups raw cashews, soaked in water for 1 hour
  • 2 Medjool dates, pitted and soaked in water for 10 minutes (can soak with the cashews)
  • ½ cup pecans, roughly chopped
  • 3 tablespoons water
  • 2 tablespoons 100% pure maple syrup
  • 2 teaspoons lemon juice
  • ½ tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon coconut aminos
  • ¼ teaspoon salt
  • Apples for serving (choose your favorite!)

Instructions

  • While your cashews and dates are soaking, toast your pecans. Heat a small skillet over medium heat for 2 minutes. Add the pecans and cook until lightly browned and toasty, stirring often, about 4–5 minutes. Keep an eye on them so they don’t burn. Remove from the heat to cool.
  • Drain the cashews and dates (discard the soaking water) and place them into your food processor. Add the water, maple syrup, lemon juice, vanilla, cinnamon, coconut aminos, and salt. Process until completely smooth, stopping to scrape down the sides as needed.
  • Add the toasted pecans and pulse just until the pecans are mixed in, about 6–8 pulses.
  • Slice your apples and arrange the slices around your bowl of Dip and dunk away!

Subscribe to our SWEARY SATURDAY LOVE LETTERS + FREE RECIPES

Written by ex-boozer, ex-smoker, Co-founder, and CEO, Molly Patrick. They will help you eat more plants while throwing perfection down the garbage disposal.

You may also enjoy...

antipasto_pasta_salad_side_shot

Tips for Eating Less Oil + Easy Antipasto Brown Rice Pasta Salad Recipe

Fancy Toast

Clearing Up The Confusion About Oil + Whole Food Plant Based Fancy Toast

whole_food_plant_based_cold_grain_porridge_7

My Whole Food Plant Based Answer for Cold Cereal Cravings + Cold Grain Cereal (Instant Pot & Stove Top Instructions)

2 Comments

  1. Angela Fitton on January 30, 2021 at 6:36 pm

    5 stars
    Read this at 6am Australian time and immediately soaked my cashews and dates!! Hot off the press my daughter had it and un-fucken-amazing!!! Can’t wait to try it cold. Thanks at as in Molly. Lots of love from very hot and humid Queensland!!!

  2. Megan on February 2, 2021 at 5:10 am

    Nice recipe! I Must try

Leave a Comment

Recipe Rating