Let’s Meet Our Chef

Mary Kay Matossian, RN, BSN, BA, is a registered nurse, health educator, speaker, and now an author. She recently published a book, “I LOVE Bacon, But I Love Me More!” Stop Metabolic Syndrome, the Gateway to Chronic Disease. Mary became fascinated with the science behind a life free from inflammation, chronic disease, and weight gain. After years of battling Metabolic Syndrome, which is a combination of risk factors including high blood pressure, fatty liver, high cholesterol, and high blood glucose with weight gain, she accidentally discovered the power of following a whole-food, plant-based diet and this changed her and her family’s life forever!. This journey inspired Mary to create a class called: “Truth in Food, The Blood Knows!” Mary also teaches Food for Life classes in Reno, Nevada.

Mary has been in the healthcare industry for 25 years and recognizes that people are suffering needlessly. Mary and her physician (gastroenterologist) husband, Harry Matossian, MD, were astounded by their profound healing and made it their life’s mission to share this great news: You can have it all: Great Food with Great Health and they want the world to hear this powerful message! 

Mary has a BSN from the University of San Francisco and a BA in Economics from Temple University, in Philadelphia. She is a graduate of the Plant-Based Nutrition Certificate Program at the T. Colin Campbell Center for Nutrition Studies, Certified in Dr. McDougall’s Starch Solution Program, a Certified Diabetes Educator with the American Association of Diabetes Educators, and a Certified Food for Life Instructor from Physicians Committee for Responsible Medicine.

After barely escaping the Santa Rosa fires of 2017, where they lost everything, they are thriving in Reno, Nevada, near Lake Tahoe!

Mary Matossian’s book: “I Love Bacon! But I Love Me More!”  was just released, January 2021. The backstory is that Mary’s maiden name is Bacon.  In her book, Mary chronicles her journey and everything she has learned. This book is available on Amazon.

Learn more about Mary through her website: thebloodchallenge.com.

21 Day Vegan Kickstart Day 18:  Recipe 1

Let’s first take a look at the stuffed peppers Mary made for us.  This flavorful dish is rich in fiber, protein, and vitamin C.  It is super simple and fun to make.  This recipe uses squash, black beans, and rice as the bulk, adding up to a filling and delicious meal.

Stuffed Peppers with Squash, Black Beans, and Rice

This flavorful dish is rich in fiber, protein, and vitamin C!

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Course Dinner

Ingredients

  

• ½ cup cooked brown rice
• 1 cup cooked black beans
• 2 Mexican gray squash or zucchini diced
• 6 green onions sliced
• 2 tsp pepitas i.e., green pumpkin seeds
• 2 cloves garlic minced
• 1 tablespoon fresh oregano chopped
• 2 tablespoons apple cider vinegar
• 1 lime juiced
• ¼ tsp sea salt
• ½ tsp freshly ground black pepper
• 2 red bell peppers cut in half, cored, and seeded
• salsa optional

Instructions

 

• Combine the rice, beans, squash, green onions, pepitas, garlic, oregano, vinegar, lime, salt, and pepper in a large bowl. Fill the pepper halves with the squash, rice, and bean mixture. Top with salsa, if using, and serve.

Notes

CHEF’S NOTE: If you would like a cooked/hot bell pepper dish, place the peppers into a baking dish with about ½ cup water, broth or tomato juice on the bottom. Cover and bake at 350 for 20-40 minutes until bubbly and the peppers are softened. 


Keyword gluten-free, nut-free, vegan

Tried this recipe?Let us know how it was!

21 Day Vegan Kickstart:  Recipe 2

Now it’s time for the irresistable white bean dip…oh yum!  The combination of miso, black salt, and nutritional yeast makes you come back for more..and more.! It’s a great dish to have as lunch with whole-grain crackers and vegetables.  It is high in fiber and protein, which also makes it a filling dish.

See Also

At Home With The Jenners on UnchainedTV

Irresistible White Bean Dip

Source: Dr. Neal Barnard’s Cookbook for Reversing Diabetes by Neal Barnard, MD; recipe by Dreena Burton

The combination of miso, black salt, and nutritional yeast makes this recipe irresistible! Serve for lunch with whole-grain crackers and vegetables.

Prepare this recipe in just minutes using a food processor or high-powered blender.

Opt for gluten-free crackers if you are following a gluten-free diet.

Print Recipe Pin Recipe

Course Dressings, Lunch, Side Dishes

Servings 4 servings

Ingredients

  

1x2x3x

• 1 15-ounce can white beans rinsed and drained
• 2 tablespoons lemon juice
• 2 teaspoons miso
• ½ scant teaspoon sea salt
• ¼ teaspoon black salt
• 1 tablespoon tahini
• 1 tablespoon nutritional yeast
• 1 clove garlic
• ¼ - ½ teaspoon pure maple syrup optional
• 1 – 1 ½ tablespoon water

Instructions

 

• In a small food processor or high-powered blender, combine the beans, lemon, juice, miso, sea salt, black salt, tahini, yeast, garlic, syrup (if using), and 1 tablespoon of water.
• Puree, adding 1/2 tablespoon of water if needed (be careful when adding more water; dip should remain thick).
• Taste, and season with extra lemon, salt, or garlic, if desired.

Keyword gluten-free, nut-free, vegan

Tried this recipe?Let us know how it was!

You Want Two More Recipes?

We have two additional recipes for day 18 of the 21 day vegan kickstart.  The bonus meals were Edamame Asados and Oatmeal Cereal.  You can find both these recipes on Day 18 of the 21-Day Vegan Kickstart App (free download the App Store for iPhone and Android) or HERE.

Thank You For Joining Us!

Thank you for joining us on day 18 of the 21 day vegan kickstart where we were shown 4 awesome vegan recipes that can jumpstart your plant-based diet and health in 2021.  If you are looking for more easy vegan recipes be sure to check out the #LunchBreakLIVE page.  We have a ton for you to choose from.  Until next time…keep cookin’!