Before You Dive Into This Delicious Recipe… 🍲

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Have you ever said, “I know I should eat more plants... but I just don’t know how to make it work in real life?”

If so—you’re not alone. And you’re exactly who I created The PlantWhys Collective for.

It’s not a diet. It’s not a challenge.
It’s a lifestyle shift for real women with real lives—who want to feel better, lose weight, and stop feeling overwhelmed by all the “shoulds” when it comes to food.

Inside the Collective, you’ll get:

✅ A gentle, step-by-step 40-day Jumpstart
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It’s like the support system you’ve always wanted, all in one place—with no guilt, no fads, and no shame.

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You’ll see everything laid out clearly—whether you want to dip your toe in monthly or go all-in for the year.

You don’t need to go plant-based overnight.
You just need a simple path—and someone to walk it with you.

Now… ready for the recipe? Let’s do this. 🌱

—Ali

Learn More about the Collective PlantWhys Membership Here

Potato & Zucchini Hash Browns (Oil-Free!)

potato savory breakfast vegan breakfast zucchini Apr 29, 2024

Potato & Zucchini Hash Browns
Serves 2 • Total Time: 30 minutes • FODMAP rating: low

Only a few ingredients are required to make this healthy breakfast! If you’re in a hurry, use frozen shredded potatoes or tater tots (will have extra oil in them). Potatoes are a starchy vegetable that can fill you up easily and provides quick energy boost that most need in the mornings to get going.

Ingredients
1 large potato
1 zucchini
salt & pepper to taste

Topping ideas
green onions
salsa
hot sauce
avocado
plant-based sour cream

Instructions
1.Shred the potato and zucchini using a food processor or a cheese grater.
2.Place shredded potatoes into a bowl of water to get rid of the starch for at least 5 minutes. This is essential to getting a crispy hash brown texture.
3.Take potatoes out of the water and place on a clean dish cloth or multiple paper towels and squeeze excess water and do similarly with the zucchini.
4.Spread potatoes and zucchini out in a single layer on a griddle or frying pan (use oil as needed) on medium heat. Sprinkle salt over the potatoes. Set the timer and cook for 2 minutes.
5.After 2 minutes, stir the vegetables and distribute evenly to cook well. Set timer for 2 minutes increments, repeating the process 4 times (total 10 minutes) until potatoes are the desired texture and best to serve immediately.

*Don’t forget to preload on vegetables before you eat!
*FODMAP Swaps: Avoid whites of green onions and start with one slice of avocado if using these ingredients for toppings.

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Before You Dive Into This Delicious Recipe… 🍲

Potato & Zucchini Hash Browns (Oil-Free!)

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