Raspberries in baskets
Jeanette Whitten
About Me
Inspired by Forks Over Knives to reverse cancer, IBS and heart disease, my husband and I started cooking whole-foods plant-based foods for our family in 2013.
Our success has inspired me to share our techniques and recipes for creating satisfying oil-free vegan meals here.
Please, explore my site, see meals my wfpb family eats, why we do it, and information about how you can eat more plants too!
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Recent Posts
- Red Lentil Soup with Potatoes Leeks and Squash – Vegan Fat Free WFPB
- Fat Free Easy Vegan Lentil Shepherd’s Pie – Frozen Veggies, Potato, Sweet Potato, Herbs WFPB
- Awesome Vegan Breakfast Sweet Potato Muffins – Whole Wheat, No-Oil
- Healthy Vegan Whole Foods Pumpkin Pie – Guilt Free Goodness! Eggless, Dairy Free
- Easy Low Fat Graham Cracker Crumb Pie Crust No-Shortening
