Is it just me, or has summer gone by in a flash? I know for those of you who are stateside, kids are already back to school, which, as a Canadian, seems insane to me!

That said, it was chilly here this weekend and Annie requested the Creamy Moroccan Soup from our cookbook. I’m going to be honest: the part of me that absolutely cannot wait for soup season was very excited :)

If you follow me over on Instagram (click here), you might have seen me post this update: I got an advanced copy of Carleigh Bodrug’s new book, which will be released later in September!

We’ll be doing a full review of the book in the coming weeks, and Carleigh and I are also going to try to find some time to do an interview about it. So if you’ve got any burning questions you want me to ask Carleigh, don’t hesitate to send them my way :)

For the last week, I’ve been running polls both on our YouTube channel and over in our Mighty Network, letting you pick different recipes and components from the Oh She Glows Salads cookbook.

I’m doing a full review of the book, but I’m also making another video where I build one giant “super salad” entirely based on what you’ve picked!

So stay tuned to find out whether you helped me create something delicious... or whether, collectively, we’ve created the Frankenstein’s monster of salads.

Get our Cookbook Here

get ADAPO here

Join our Membership

Recipe of the Week - Whole Wheat Pretzels!

Last week on the channel, my daughter Annie took over and showed you how she makes her whole wheat pretzels. If you missed the video, you’ll find it below in our “In Case You Missed It” section. But either way, I’ve included the recipe down below for everyone :)

And for those of you asking, “What about a gluten-free option?” Keep reading to our Spotlight of the Week section, where I’ll show you how you can make one yourself.

In Case You Missed It!

Just click on the image below to take you directly to the video!

3 Vegan Takeout Meals Picky Eaters Actually Enjoy!

These Healthy Pretzels Are So Easy Even a Teenager Can Make Them!

3 Family Dinners You Can ACTUALLY Make in 20 Minutes

Eat to Hustle Review!

Spotlight of the Week - Adapo

It’s been a little while since I’ve mentioned my ADAPO app, which lives inside the Studio app. I designed it to help people who are trying to eat whole food plant-based get through that initial learning curve, but also to help you level things up as you get more comfortable.

It takes all the information I’ve put into it and turns it into both a guided learning experience, with lessons you can work through, and a coaching section where you can ask for help with whatever you’re struggling with.

For example, if you wanted to make our whole wheat pretzels gluten-free, you could give ADAPO the recipe and ask it to help adapt it based on your specific needs.

You can also upload a photo of your fridge and/or pantry and have it suggest meal ideas based on what you already have on hand.

And really, you can just pick its brain the way you would someone like me. People who are members of our Mighty Network get 30% off (which actually covers the cost of the membership annually) so if you’re looking for something like this check out the link here. There is a bit of quiz to get you started that will help personalize the app to you - the more you use it the more helpful it is to you :)

Check out ADAPO here: https://studio.com/jeremy/adapo

Fun-Fact!

Every time you learn and repeat a new skill, your brain physically strengthens the neural pathways involved. That’s neuroplasticity. So when you’re learning a new way to cook, shop, or eat, your brain is basically building better shortcuts. The more often you repeat those choices, the less “new” they feel and the more automatic they can become. Your brain loves turning practice into autopilot.

Thanks everyone - see you next week!

-Jeremy

We just got back from a family trip to Prince Edward Island, and I genuinely wasn’t planning on turning any of it into a video. I was supposed to be doing that strange thing called taking some time off.

But then I kept noticing what was available, what wasn’t, where we were eating, what grocery stores had on the shelves... and one question kept rattling around in my head:

How plant-based is Prince Edward Island, actually?

So, yes. Apparently I made a video. Keep an eye out for that one soon because we’re going to put PEI to the plant-based test and see how easy, difficult, surprising, or potato-dependent it really is to eat this way on the Island.

Right now I’m working my way through the Oh She Glows salad book, and there’s a LOT going on in this one.

It’s not just a book full of “put some lettuce in a bowl and call it lunch” recipes. There are all kinds of individual salad-building components: toppers, plant-based “cheeses,” dressings, sauces, crunchy things... basically a whole toolbox for making a salad considerably less sad.

Which gave me an idea: Why should I get to choose what goes into the next one?

Over the next week or so, I’m going to start putting polls up on the YouTube channel and inside our Mighty Network. Each poll will let you choose one element of the salad: which topper, which “cheese,” which dressing, and so on.

And if you’re in the Mighty Network, you get to vote there too, which means you effectively get TWO VOTES. Democracy has never been so healthy.

Once all the polls are finished, I’m taking the winner from every category, putting them ALL together into one salad, and we’ll make and taste the whole thing in an upcoming video.

Could it be incredible? Absolutely.

Could you collectively create a bowl of ingredients that have no business occupying the same kitchen? Also absolutely.

Either way, we’re eating it! So keep an eye out for those polls!

COMING UP THIS WEEK: A review of the cookbook EAT TO HUSTLE and on Saturday another video on 20 MINUTE MEALS!!!

One More Cookbook Note...

We also still have hard copies of the PB with J: Family Favorites cookbook available!

This is the final printing, and once these copies are gone, we’re not currently planning another run. Every copy is also personally autographed by all of us, so if you’ve been wanting a physical copy, I wouldn’t leave it sitting on the proverbial back burner too long.

Get our Cookbook Here

get ADAPO here

Join our Membership

Recipe of the Week - Green Curry Stir-Fry!

This is one that a LOT of you asked for after our recent Vegan Richa video.

It’s the Green Curry Stir-Fry that showed up in the video hosted by Woolie, using the homemade curry paste we made from scratch. Our version was inspired by Vegan Richa’s green curry recipe, so lots of love and credit to her for sending us down this particularly delicious rabbit hole.

If you missed the video, it’s in our in case you missed it below so you can see the whole thing come together.

In Case You Missed It!

Just click on the image below to take you directly to the video!

Easy Homemade Green Curry Paste + A Fast Weeknight Dinner

My Honest Answers About Weight Loss, Kids & Plant-Based Eating

4 Vegan Recipes Picky Eaters Actually Like

Deal of the Week - Click & Grow

A little advance warning on this one because Click & Grow is running its Back to School Sale from August 12–19, and the deal they’ve given the PB with J community is actually better than their public offer.

During the sale, my link/code will get you 21% OFF everything storewide.

Their regular website promotion is only up to 20% off the Smart Garden 3, so ours covers a LOT more: gardens, plant pods, accessories and everything else in the store.

So if you’ve been thinking about getting one, don’t jump the gun before August 12.

I also really like their Back to School angle here. A little indoor garden is one of those things kids can actually watch change from day to day, learn where their food comes from, and eventually EAT the experiment. Much more useful than another supposedly “educational” thing involving a screen. And they were super awesome and even provided Woolie some stuff for her classroom - they’re a classy company.

The PB with J offer runs August 12 through August 19.

21% OFF STOREWIDE: https://www.clickandgrow.com/PBWITHJ

Fun-Fact!

Here’s a strange little bit of salad history:

The word “salad” is actually connected to SALT.

It traces back through words meaning seasoned or salted greens. So the defining characteristic of a salad historically wasn’t necessarily lettuce at all. It was food that had been seasoned.

Which means when someone tells you potato salad “isn’t really salad” because there’s no lettuce...

Etymology would like a word.

Thanks!

-Jeremy

And later this week I’m off to PEI for a family trip where I’ll still be working a bit, but trying to soak up as much of the east coast goodness as I can. It’ll be interesting to see how Plant-Based friendly it is - it’s been over a decade since I’ve been. Any tips or suggestions???

I want to do a Part 2 to my Summer Salads video I did a while back, and I’ve already got some recipes to choose from but I’d love to open it up to you! If you have a WFPB summer salad recipe (or one you want adapted) send it over to me: pbwithjeremy@gmail.com and maybe I’ll include it in the video. I plan to shoot it when I’m back from the island next week so get it over ASAP.

On Wednesday this week Woolie is going to show you how to make Green Curry Paste From Scratch

And then this weekend grab a cup of (whatever you like in a cup) and join me as I answer a dozen or so Viewer Questions - it’s been awhile since I’ve done a video like that so I had a list to go through!

Get our Cookbook Here

get ADAPO here

Join our Membership

Recipe of the Week - Tofu Parmesan!

Last week I put out a video showing how I make Tofu Parmesan. So below is the recipe for the Tofu Cutlets and the Cashew Parm. You can use whatever type of tofu is good for you - doesn’t need to be soy. And if you’re allergic to cashews try pumpkin seeds instead!

In Case You Missed It!

Just click on the image below to take you directly to the video!

Oil-Free BBQ That ACTUALLY Tastes Amazing!

Tofu Parmesan from Scratch!

Deal of the Week - Our Cookbook

We’ve recently reduced the price of the hard copies of our Cookbook - so if you’ve been holding off now is a good time. Each copy comes autographed personally to you by every member of our family. And if you’ve already bought our eBook you’re just covering the printing and shipping costs!

We just have a few dozen left - and currently don’t plan to print more as we are focusing on my next book project (which I’ll talk about briefly in the upcoming Q&A video) so don’t miss out! You can respond to this e-mail or hit me up at: pbwithjeremy@gmail.com if you want more information.

Fun-Fact!

When you truly rest, your body doesn’t simply “switch off.” It changes operating systems. Your parasympathetic “rest-and-digest” response slows your heart rate, relaxes blood vessels, and directs more blood toward digestion. Rest isn’t doing nothing. It’s your body quietly running maintenance.

Thanks!

-Jeremy

And Woolie just finished shooting a video making green curry paste from scratch so I’ll get that up very soon as well!

We lowered the price of our hard copy edition cookbook so if you’ve been debating getting one now is the time - I’m in final stages of my book project with Glen Merzer (aiming to release it in the fall - more info soon!) so this batch of hard copies will be the last we likely print for our family Favorites Book.

Get our Cookbook Here

get ADAPO here

Join our Membership

Recipe of the Week - Juice Pulp Recipes!

Last week we put out our much requested Juice Pulp recipe video - so I thought it would be nice to include the full recipes here. If you missed the two videos from that series they are below for you to catch up on!

In Case You Missed It!

Just click on the image below to take you directly to the video!

Recipes Even Picky Eaters Love!

3 Healthy Juices that aren’t just Sugar Water!

I Turned Juice Pulp into Actual Food

20 Minute Meals!

Deal of the Week - Hume Body Pod

I’ve been using the Hume Body Pod for years now and there’s a good reason for it - it keeps my mental health in check when it comes to weight loss (and maintaining it). Most scales show you one number - this one shows you dozens that help you build a full picture of your overall health taking everything into an account. A traditional scale would tell me I’m overweight, but this one understands more about my body, age, bone mass, visceral fat and lets me know that I’m actually biologically over a decade younger than I actually am!

Our friends over at Hume want you to have 20% off of the scale - and you can bundle it together with their other deals to get up to 50% off. Check with your health care provider because they might be able to help with the other 50%
: https://humehealth.com//discount/PBWITHJ?redirect=/pages/hume-body-pod&utm_source=youtube&utm_medium=influencer&utm_campaign=PBWITHJ

Fun-Fact!

When you truly rest, your body doesn’t simply “switch off.” It changes operating systems. Your parasympathetic “rest-and-digest” response slows your heart rate, relaxes blood vessels, and directs more blood toward digestion. Rest isn’t doing nothing. It’s your body quietly running maintenance.

Thanks!

-Jeremy

Bonus mailing list send-out today because after the recent Whole Food Plant-Based Gap Checklist video, a LOT of you asked if I could share the graphics from the video so you could save them, print them, tape them to your fridge, or whatever you’d like to do with them! Fair request. So that’s what this is.

Before we get to the checklist graphics, just a quick note: the company we do my Adapo app with is offering 20% off until the end of this week, July 3rd. Click here to take advantage of the sale.

If you’ve been holding off, this is a good time to take a look. And if you’re in our Mighty Network, you can bundle that with the 30% off we always offer over there. So that’s 50% off if you bundle them together!

Quick reminder: Adapo is the PB with J whole food plant-based app built inside the Studio app. It’s designed to help you adapt meals and recipes to be more WFPB, oil-free, and practical for real life. You can use it to get meal ideas from what you already have, adjust recipes around foods you avoid, boost things like fibre or protein, make meals work for different people in your household, and get PB with J-style guidance without having to dig through every old video like some kind of lentil archaeologist.

Okay, the promotion goblin has been fed. Onto the reason you’re actually here: the Gap Checklist details!

Hope you all found this helpful! See you next week for our regular style mailing list!

-Jeremy & Family

Greetings everyone! Somehow summer has arrived! (I mean, depending on where you live, right?)

I don’t know about all of you but summer is a BUSY time over here. Generally PB with J has become my full time job. Thank YOU to all of you for that. Seriously, I don’t know what I’d be doing with my life right now if it wasn’t for the community we’ve built here and the support you’ve all shown in so many ways. It’s been a joy to make videos and recipes for all of you and I genuinely treasure all of the messages and e-mails we get and am always humbled when I find we’ve been a small part of getting someone on a healthier track.

So this summer in addition to PB with J (and coaching Ephraim’s baseball team) I’m also working on a TV series here in Canada. This is our fifth season and I’m one of the editing team on it - I get to work from home which makes it possible for me to do PB with J still - phew! I don’t think I’ve mentioned it before that my summers have me balancing both of these worlds!

As a result I’ve decided to be kind to myself this summer and give myself a little time off (as best as I can). So there will be a week in both July and August where there won’t be new videos. Unless Woolie or one of the kids decides to make something… so we’ll see :) I hope you all understand. I’ve been maintaining a 2 video a week upload for a long time, but I also don’t want to burn out and I want to enjoy some family time stress free :) I’m also in the final stages of finishing up a book project with Glen Merzer that I’ll be talking about a lot more closer to September!

Get our Cookbook Here

In the meantime I’ve reduced the price of hard copy of Family Favorites Cookbook - so if you don’t have it yet - this might be the time. The copies we have right now will be the final printing of the book as we’ll be focusing on new projects moving forward.

This week on the channel I’ve got my two summer salads that I could seriously eat all summer long. And this Saturday I’m going to walk you through what I call the WFPB Gap Check List - for all those things you think you need to worry about, but maybe don’t?…

get ADAPO here

The launch discount has now ended, but members of our Mighty Network can still get our Adapo App for 30% off anytime. And as always, if you have questions before signing up, just reach out. I’m happy to help.

Join our Membership

Recipe of the Week - Oil-Free Mayo!

Last week was Condiment week here on the channel! And if you missed it, check out the videos down below!!! But if you didn’t have it handy, here’s our Mayo recipe from the video - for all your mayo needs!

Oil-Free Plant-Based Mayo

1/2 cup silken tofu

2–3 tbsp aquafaba, only as a loosener

1 tbsp lemon juice

1 tsp apple cider vinegar

1 tsp Dijon mustard

1/4 tsp garlic powder

1/4 tsp onion powder

Pinch black salt, optional

Salt to taste, optional

Optional: 1–2 tbsp soaked cashews for richer texture

Blend until very smooth. Chill. The aquafaba is not the star here. The tofu is. Aquafaba is just helping out a bit.

In Case You Missed It!

Just click on the image below to take you directly to the video!

Condiment Week!
There are all the individual videos, and you can watch them on the playlist here: https://www.youtube.com/playlist?list=PLea1EC5Sj6ig7yTuNG2xgIJY8zJSG2hEN

But if you want to watch the whole thing plus my additional thoughts, here’s the big beast of them all together below.

Even a 14 year old can make Sourdough…
Annie complained that I haven’t made sourdough in a while, so I told her to make her own… she did and she shows you how you can too!

We tried Vegan Richa Everyday…. was it any good?
One of the most popular series on our channel is our cookbook reviews and this is easily one of the most requested books I’ve had over the years so I FINALLY got around to it! What did we think?

Deal of the Week - Hume Body Pod

I’ve been using the Hume Body Pod for years now, and it’s the kind of scale I would rave about even if they weren’t sponsoring our channel. Let’s sleek, easy to use, and focuses on things that actually matter and not just a single number. This scale has saved me more mental health moments than I can tell you.
If you’ve been looking for something like this give it a shot. I also just took their new Hume Band 2.0 for a test run and I’ll be talking a bit about it in this weekend’s video.

Get the Hume Body Pod Here for 20% off (and check with your health care provider for more coverage): https://humehealth.com//discount/PBWITHJ?redirect=/pages/hume-body-pod&utm_source=youtube&utm_medium=influencer&utm_campaign=PBWITHJ

Fun-Fact!

A fun condiment fact: ketchup wasn’t originally made with tomatoes.

The word comes from older Asian fermented fish sauces, often called something like ke-tsiap. British traders brought the idea home, and people started making “ketchups” out of mushrooms, walnuts, oysters, anchovies, and eventually tomatoes.

So technically, tomato ketchup is the reboot. The gritty origin story was fish sauce in a little vinegar cape.

Thanks!

-Jeremy

It’s officially getting into summer season here, which means I’ve been spending a lot of time in the kitchen working on warm-weather staples and the kind of recipes that make you feel like maybe, just maybe, dinner doesn’t have to stress you out so much.

Also…. next week is going to be a fun one. It’s Condiment Week on the channel!

From Monday to Friday, I’ll be uploading a brand new video every day showing you how to make a different Whole Food Plant-Based condiment using simple ingredients you may already have hanging around your kitchen.

We’re talking: Ketchup. Mustard. Relish. Mayo. BBQ sauce.

Five days. Five condiments. Five chances for me to say, “Why did I buy this at the store for years?” and then immediately be humbled by mustard seeds.

Then on Saturday, I’ll be putting them all together in one big video where I’ll show off the full lineup and break down which ones I think are actually worth keeping in your steady rotation. Because let’s be honest, just because you can make something from scratch doesn’t always mean you should. Some homemade recipes earn a permanent fridge spot. Some are more of a “thank you for your service, now please leave” situation. See which ones are which!

This week on the channel, we’ve got a couple of fun ones too.

On Wednesday, you can follow my daughter Annie’s journey as she attempts to make her own sourdough starter from scratch and bake her first loaf of bread. Annie made the video almost entirely on her own, outside of me editing it for her, and I think she did a really great job showing how approachable this actually can be. If a sourdough starter has ever felt like a tiny jar of wizard homework to you, this one might help.

Then later this week, we’ll be reviewing a cookbook from an author that has been requested a LOT: Vegan Richa.

So come back later in the week for that one, because I know a lot of you have been waiting for us to dig into her recipes.

Also, there are a LOT of new people here since we moved the mailing list over to Substack, so thank you and welcome. We’re really glad you’re here.

Some of you have opted to make a payment if we ever turn payments on to help support what we do here, and that means a lot. Just so everyone knows: this mailing list is and WILL ALWAYS BE FREE. I am looking at turning on optional payments for those who would like to support the work in that way, but the goal is to keep this available to everyone (and I just have to figure out how to do the ‘turning payments on without turning it into a paywall - will work on that at some point between now and the next post).

We appreciate this community a ridiculous amount, and we don’t want helpful plant-based resources locked behind a velvet rope guarded by a smug lentil.

get ADAPO here

The launch discount has now ended, but members of our Mighty Network can still get our Adapo App for 30% off anytime. And as always, if you have questions before signing up, just reach out. I’m happy to help.

Join our Membership

Get our Cookbook Here

Recipe of the Week - Creamy Mushroom & Dill Stroganoff

This is a recipe I was not expecting to enjoy nearly as much as I did. If you caught our “I Hate Meal Prep” video from last week this was featured. And if you missed that video you can catch up on it down below! Let us know if you make and enjoy this!

Ingredients:

- 1 lb (about 450g) mushrooms, sliced

- 1 large onion, diced

- 2–3 cloves garlic, minced

- 1 block firm tofu (or 3/4 cup raw cashews, soaked)

- 2–3 tbsp fresh dill, chopped (or 1 tbsp dried)

- 4 cups cooked brown rice or boiled potatoes

- 1–2 tbsp tamari or soy sauce

- 1–2 tsp smoked paprika

- 1–2 tsp lemon juice or rice vinegar

- Salt & pepper to taste

- Water or veggie broth for sautéing

- Grain or starch of choice: potatoes, brown rice, quinoa, etc…

Instructions:

1. First thing you should do is decide what you’re serving this on (potatoes, rice, etc…) and get that going first as it’ll take longer than everything else here.

2. If using cashews, soak them in hot water for 15–30 minutes. If using tofu, drain and pat dry.

3. In a large skillet, sauté onions and garlic with a splash of water or broth until soft (5 min). Add mushrooms and cook until they release their juices and brown (8–10 min).

4. While mushrooms cook, blend tofu or soaked cashews with 1/2 cup water, 1 tbsp tamari, lemon juice, and a pinch of salt until smooth and creamy.

5. Add smoked paprika and dill to the mushrooms. Pour in the creamy sauce and stir well. Simmer for 3–5 minutes until thickened. Adjust seasoning with more tamari, lemon, or dill as needed.

6. Serve over brown rice or boiled potatoes or whole grain of your voice. Garnish with extra dill and black pepper.

Tips:

• Make the sauce ahead for a faster meal.

• Use both cashews and tofu for a fattier taste

• Add kale or spinach for extra greens.

In Case You Missed It!

Just click on the image below to take you directly to the video!

Has Your Weight Loss Stopped? 5 Ways to Fix It
If your progress has stalled, this one walks through the most common reasons weight loss slows down and what you can actually do about it without panic-dieting yourself into a sad little lettuce fog.

I Kept Making Black Bean Brownies Till My Family Stopped Hating Them
A very normal video where I repeatedly fed my family bean-based brownies until we found a version that didn’t make everyone look betrayed.

Gaz Oakley Isn’t Vegan Anymore. Does His Reasoning Hold Up?
Gaz Oakley recently explained why he no longer identifies as vegan, so I looked at his reasoning and what it does, or doesn’t, say about long-term plant-based eating.

I Hate Meal Prep, So I Tried This Instead
For anyone who wants to eat well but does not want to spend Sunday lovingly arranging identical containers like a tired raccoon with a spreadsheet.

Deal of the Week - Complement Essential

This week’s deal is for Complement Essential, which is the plant-based multivitamin I use and recommend that’s designed specifically to complement people on a plant-based diet.

It includes eight targeted nutrients: B12, D3, K2, iodine, zinc, magnesium, selenium, and vegan DHA/EPA omega-3s from algae oil. It’s not meant to replace eating well, obviously. Please continue eating actual food like a person. But it can be a helpful “nutritional seatbelt” for those common plant-based gaps. Complement’s product page says Essential is formulated specifically for plant-based diets and delivers 470 mg of plant-based omega-3s from algal oil, along with the other nutrients listed above!

Get 15% off Complement: https://lovecomplement.com/products/complement-essential-vegan-multivitamin?aff=584
Use code PBWITHJ at checkout for your discount

Fun-Fact!

Condiments are ancient, which is both fascinating and weirdly comforting. Humans have apparently always looked at food and thought, “This is fine, but what if I put a little blob of something extra on the side?”

Mustard, for example, goes way back. Britannica notes that mustard seeds were used as a spice in Indian and Sumerian texts dating back to around 3000 BCE, and mustard shows up throughout Greek, Roman, and Biblical writings too. So yes, mustard is not just a hot dog accessory. It is a tiny yellow time traveler.

Thanks!

-Jeremy

Glad you found us in our shiny new newsletter home.

Lots is happening in the PB with J kitchen right now. I’m currently finishing up a whack of recipes for an upcoming book project that I’ll be talking about more soon. And if you’re over in our Mighty Network, you may have already been helping us test some of them… :)

I’ve also heard your many, many, many requests for a condiment video. Message received! That video is on deck for June, along with another Picky Eaters compilation! Still deciding which group of recipes to put together, so if you’ve got requests let me know.

And for those of you who caught me teasing my new favourite brownie recipe in the YouTube comments a little while back, good news: that video is coming this Saturday. It’s plant-based brownie redemption time and you’re going to get a front row seat in watching me perfect the recipe.

But first up this week, we’re getting nerdy with a deep dive into weight loss plateaus: why they happen, what people often get wrong about them, and what you can actually do when your body decides to be a stubborn little spreadsheet.

So if you’ve ever felt like you’re doing “everything right” and still not seeing the scale move, this one should give you some useful food for thought.

get ADAPO here

The launch discount has now ended, but members of our Mighty Network can still get our Adapo App for 30% off anytime. And as always, if you have questions before signing up, just reach out. I’m happy to help.

Join our Membership

Get our Cookbook Here

Recipe of the Week - Lentil Veggie Soup!

If you watched our recent video (link below) where I remade a soup based off of a canned version cheaper and healthier this is the recipe! You can see the two different recipes above (guess which ones mine?!)

Ingredients (Serves 4–6)

• 200g dry green lentils (1 cup)

• 200g onion (1 large), diced

• 200g carrots (3 medium), chopped

• 150g celery (3 stalks), chopped

• 12g garlic (4 cloves), minced

• 1.5 tsp dried thyme

• 1 tsp dried oregano

• 1 tsp smoked paprika

• 1 bay leaf

• ½ tsp black pepper

• 1–1.5 tsp salt (start at 1 tsp)

• 500g potatoes (3 medium), 1-inch cubes

• 1 can diced tomatoes (398ml / ~400g)

• 1.6L water or low-sodium veggie broth (6.5 cups)

• 150g green beans (fresh/frozen, chopped)

• 75g spinach (2 packed cups)

• 1 tbsp balsamic vinegar (15ml)

• 1 tsp date paste or maple syrup (5g)

• 1 tsp soy sauce or tamari

• ½ tsp chili flakes (optional)

Method

1. Build the base.
   Add onion, carrot, celery to pot, Add 2–3 tbsp water. Cook 5–7 min, stirring

2. Add garlic and spices.
   Add garlic + ALL spices (except salt if you want to control later) - Cook 60–90 seconds

3. Add everything else.
   Add Lentils, Potatoes, Tomatoes, Liquid. Bring to boil → reduce to simmer

4. Simmer.
   25–30 minutes, Stir occasionally

5. Add green beans + spinach.
   Add green beans → cook 5–7 min, Add spinach → wilt (1–2 min)

6. Finish.
   Add balsamic vinegar. Taste + adjust salt/pepper

In Case You Missed It!

Just click on the image below to take you directly to the video!

Deal of the Week

Eating plant-based doesn’t have to come with a side of “Wait… am I missing something?”
Complement Essential is designed specifically for plant-based and plant-forward eaters, helping cover key nutrients like B12, D3, iodine, zinc, selenium, magnesium, K2, and plant-based omega-3s in one simple daily habit.

Basically, it’s a little nutritional peace-of-mind packet, minus the cabinet full of random bottles.

Get 15% off Complement: https://lovecomplement.com/products/complement-essential-vegan-multivitamin?aff=584
Use code PBWITHJ at checkout for your discount

Fun-Fact!

When your body loses fat, most of that mass leaves through your lungs.

When fat is broken down, it’s converted mostly into carbon dioxide, which you breathe out, and some water, which leaves through urine, sweat, and other normal body fluids. So technically, a big part of fat loss is… exhaling.

This does NOT mean hyperventilating counts as cardio!

Thanks!

-Jeremy

Welcome to the new mailing list home. Ideally, this should feel pretty much the same on your end!

We’ve moved over to Substack for a couple of reasons: it gives more people a chance to discover what we’re doing, and it also helps us keep the mailing list free, which matters to us. So, same PB with J newsletter, slightly different envelope.

Also, thank you for all the kind and thoughtful feedback about Adapo so far. One quick clarification because I fumbled this part a bit: when you sign up, the app you download is called Studio, and Adapo lives inside that app. So if you saw “Studio” and thought, “Wait, did Jeremy send me into the wrong digital hallway?” nope, that’s the right one :)

get ADAPO here

The launch discount has now ended, but members of our Mighty Network can still get Adapo for 30% off anytime. And as always, if you have questions before signing up, just reach out. I’m happy to help.

Join our Membership

This week on the channel, we’ve got two fun ones:

On Wednesday, grocery prices continue their villain arc, so I took a $5 can of soup and tried to make a homemade version that was cheaper, healthier, and tastier. Then, because I enjoy emotional risk, I made the family judge it.

And on Saturday, I’m finally following up on a video a lot of you asked about. A while back, I shared the 15 most-bought plant-based ingredients, and many of you wanted actual recipes using those ingredients. So this weekend, we’re turning that list into real food instead of just staring at bananas and tofu like they’re going to organize themselves.

Hope you enjoy what’s coming this week, and thanks again for being here!

Get our Cookbook Here

Recipe of the Week - Chili con Legume!

This is a preview recipe for something I’ll be releasing in a few months…
A deeply satisfying, vegetable-forward chili that still eats like a hearty dinner. The sweet potatoes add warmth and body, the beans make it filling, and the full spectrum of vegetables brings layers of flavor and nutrition. This is the kind of chili you make once and eat happily for days. Methods below for stove-top, instant pot, and slow cooker!

Ingredients (Serves 4–6)

Base

• 1 medium yellow onion, diced (150 g)

• 2 celery stalks, diced (100 g)

• 1 large carrot, diced (120 g)

• 1 red bell pepper, diced (120 g)

• 3 cloves garlic, minced (15 g)

• 1 ½ cups diced sweet potato (250 g)

• 1 cup frozen or fresh corn (150 g)

• 1 cup chopped zucchini (150 g)

• 1 cup sliced mushrooms (100 g)

• 1 ½ cups cooked black beans (250 g)

• 1 ½ cups cooked kidney beans (250 g)

• 1 can crushed or diced tomatoes (400 g)

• 2 cups low-sodium vegetable broth (480 ml)

• 2 cups chopped kale or spinach (60 g)

Spices

• 1 tablespoon chili powder (8 g)

• 1 teaspoon ground cumin (2 g)

• 1 teaspoon smoked paprika (2 g)

• ½ teaspoon dried oregano (1 g)

• ¼–½ teaspoon chipotle powder or chili flakes (optional)

• Sea salt and black pepper, to taste

To Serve

• Fresh cilantro

• Lime wedges

• Avocado (optional for those who include higher-fat foods)

Method

1. Sauté the aromatics.
   In a large pot over medium heat, cook onion, celery, carrot, and bell pepper with a splash of broth or water for 5–7 minutes, until softened.

2. Add garlic and spices.
   Stir in garlic, chili powder, cumin, smoked paprika, oregano, and chipotle powder (if using). Cook 1 minute to bloom the spices.

3. Add the main components.
   Add sweet potatoes, corn, zucchini, mushrooms, black beans, kidney beans, tomatoes, and vegetable broth. Stir well to combine.

4. Simmer.
   Bring to a boil, reduce heat, and simmer uncovered for 25–30 minutes, stirring occasionally, until sweet potatoes are tender and the chili thickens.

5. Add greens.
   Stir in kale or spinach during the last 2–3 minutes of cooking, allowing them to wilt.

6. Season and serve.
   Adjust salt and pepper to taste. Ladle into bowls and top with cilantro, lime juice, or avocado if desired.

Instant Pot Method

1. Sauté onion, celery, carrot, and bell pepper in a splash of broth (optional).

2. Add garlic and spices; stir 1 minute.

3. Add all remaining ingredients except greens. Stir.

4. Pressure cook: 7 minutes on High → 10-minute natural release.

5. Stir in greens and let wilt for 2–3 minutes. Season and serve.

Slow Cooker Method

1. Add all ingredients except greens to the slow cooker (sauté aromatics first for extra flavor, if desired).

2. Cook 6–7 hours on LOW or 3–4 hours on HIGH.

3. Add greens in final 10 minutes. Season and serve.

In Case You Missed It!

Just click on the image to take you directly to the video!

Deal/Shout-Out of the Week

Last week we featured Canoly’s C16 3-in-1 Juicer, and after putting it through its paces, I can honestly say it’s the real deal.

It’s designed to handle juicing, plant milk, and frozen desserts, and so far in our house, it has actually been replacing the machines it claimed it could replace. That’s the part that impressed me most. It’s not just a cool gadget, it’s been genuinely useful.

The link is above if you want to check it out. I believe their Mother’s Day sale is still running, and you should be able to stack that with our 15% off code. So if you’ve been looking for something like this, now would be a great time to take advantage of the deal.

Check out the Canoly C16 here: https://canoly.com/?ref=JEREMYLALONDE

Discount code: JEREMY15

Fun-Fact!

Fun fact: chili has long been a “working person’s meal.” In the 1800s, San Antonio’s famous “Chili Queens” sold bowls of chili con carne from outdoor stands in the city’s plazas, serving locals, soldiers, travelers, and late-night crowds. It was cheap, filling, spicy, and deeply comforting.

So yes, chili has basically always been what it still is today: a big warm bowl of “I need dinner, not a project.”

Thanks!

-Jeremy

Just a quick reminder that there are only a few days left to get 20% off Adapo, the app we built to help you adapt meals, plan easier, and make Whole Food Plant-Based cooking feel a lot less like a tiny daily hostage negotiation with your fridge.

That 20% launch discount won’t be around much longer: https://studio.com/jeremy/adapo

The 30% discount for PB with J membership members, however, will always be available. So if you’re already in the membership, or you join later, you’ll still be able to grab that bigger discount (which essentially makes the membership itself free!).

A lot of people have asked what Adapo actually does, so here’s the clearest breakdown:

Adapo can help you:

• Learn whatever you want to learn about WFPB cooking with structured lessons (if you want them)

• Figure out oil-free swaps

• Adapt recipes you already love

• Make meals more balanced

• Add more plant protein

• Add more fiber

• Reduce added oil, sugar, or processed ingredients

• Adjust recipes for allergies, dislikes, picky eaters, or different household needs

• Plan meals based on how much time you have

• Figure out what to make using what’s already in your fridge or pantry

• Reduce food waste by turning random end-of-week ingredients into actual meals

• Make one base meal that can work for people eating differently in the same house

The default mode is there to help guide and teach you, especially if you’re newer to Whole Food Plant-Based cooking.

But honestly, the features I use every day are the practical ones.

“What should I make this week?”

“How do I add more protein to this?”

“What can I do with these ingredients before they turn into sad drawer compost?”

“How do I make this work for the whole family without cooking three different meals like some kind of exhausted short-order goblin?”

For me, Adapo has been a massive anxiety reducer. It saves me hours every month, probably some weeks too, especially with meal planning. It also helps me waste less food, because instead of staring into the fridge until my soul leaves my body, I can actually get ideas based on what we already have.

Also, a quick technical note because this has confused a few people:

When you subscribe, the app you download is called Studio.

Adapo lives inside Studio.

Make sure you log into Studio using the same email address you used when you subscribed. That’s what connects your subscription properly.

If you run into any issues, don’t hesitate to reach out. We’ll help get you sorted.

We’ve had a tremendous amount of positive feedback so far, which has been honestly very exciting. We also have updates planned, so if you’ve been using it and have thoughts, ideas, requests, confusions, or “Jeremy, why does it do this weird little thing?” feedback, send it over.

That stuff really helps us make it better.

If you’ve been thinking about trying Adapo, now’s a good time to grab the launch discount before it goes away: https://studio.com/jeremy/adapo

Thanks again for all the support.

We’re still cooking.

Jeremy