Taco Bell’s Mexican pizza was my favorite drive-thru nosh. With Protective Diet, we can enjoy old favorites while still remaining in our best health. Simply layer crunchy PD Organic Whole Wheat Flour Tortillas layered with your choice of PD creamy beans, melted cheese, taco sauce, and sour cream. An air fryer will transform raw tortillas into unforgettable crisps. I assemble these with leftover Julie’s Beans blended, producing six double-decker irresistible, no-bake personal pizzas. When you become familiar with the recipes that layer into Taco Well Pizza, you will be as thrilled as I am to make them regularly. This is a fun “prep ahead and assemble at party time” meal.

Just 15 minutes to a satisfying protective dinner! Mix and eat or make and bake while slimming down with Protective Diet. Plant-based Instant Pot macaroni and cheese is creamier and faster than boxed. This is my 2024 pantry-handy-cost-cutting-fast-favorite-go-to recipe. Complete with suggestions to veg-it-up or add plant-based “meaty” mix-ins along with colorful tableside toppings to transform Monday mac into a Sunday special.

This recipe is a high-fiber, protective, whole food, plant-based remake of Taco Bell’s seasoned beef. A health promoting copycat of the heavily seasoned, finely ground mush meat filling used in their tacos, burritos, and Mexican pizza. The fast food original contains oats and additives that make the texture more goo than something to chew. The Bell’s burrito supreme was soft and saucy garnished with tangy sour cream, onion, olives, and lettuce. Soft or hard tacos contained two tablespoons of seasoned mush meat topped with a mound of shredded lettuce and choice of fire, medium, or mild Taco Sauce packets. We can remake the entire menu with Protective Diet recipes and have a “Taco Well” experience. Let’s celebrate by driving past “Taco Hell” and head home to enjoy a family-friendly “Taco Well” feast.

Boring diet food is the number one reason people struggle to lose weight and often stop short of reaching their goals. I am an excitement seeker who became twice my size because I sought fun and excitement at every meal. I have mindlessly maintained my slimmest self for years while enjoying unforgettable meals with Protective Diet. I focus on making meals exciting following a low fat, oil and sugar free, plant-based Protective Diet. Before I understood food’s connection to real health and vitality I used unhealthy, processed, high fat foods in indulgent dinners as my daily “reward.” Trying to suppress the desire for exciting meals is impossible long term and leaves us feeling deprived and miserable. Everyone I meet who struggles with excess body fat enjoys eating great food as much as I do. A dull diet is just not sustainable for most people. Thrilling weight loss and the healthy outcome of dietary diligence are not enough to keep one eating boring diet plates in a world focused on indulgent food. On a Protective Diet we prepare slimmed-down, innovative recipes that satisfy fun food memories without sabotaging our health and fitness goals. Concession Stand Nachos are a family-friendly fast meal that makes eating protectively joyously sustainable.

The world's healthiest and silkiest oil free, nut free, plant-based cheeze recipe is here—AND it’s ready in only three minutes! Low-calorie pourable, or dippable, vegan cheeze sauce is a slim-down staple on a low fat, plant-based diet. This no cook, easy blend remake of the cheeze sauce I once thought was the Ultimate Cheeze Sauce makes broccoli disappear and cheeze fries a “fast food” you can feel good about. The smooth-as-silk texture makes this cheeze perfect for Queso Con Carne, Loaded Nachos, or dressing up broccoli for a baked potato. It is my passion to create recipes for the Protective Diet community that excite and make this lifestyle sustainable. Recipes that combine health promoting ingredients and innovative time saving techniques to produce creamy and silky sauces, dips, and dressings without incorporating typical WFPB high-fat ingredients. When I first adopted a vegan diet, nuts, avocado, flax seed, and oil worked their way into every meal I made. These high-fat ingredients inhibited my blood flow and increased my caloric consumption. My struggle with inflammatory disease and tight pants continued with over 100 more pounds to shed. However, after eliminating these weight loss inhibiting ingredients entirely I also eliminated food guilt and food restrictions. What I gained was freedom—no more limits on how much cheeze I could enjoy on my nachos, potatoes, pasta, sandwiches, and veggies. Managing consumption moderation of high fat, plant-based ingredients long term is not achievable or enjoyable for most of us, so I created satisfying substitutes that made my 150-pound weight loss a sustainable sure thing.