Plant Medicine

Recipes that are Dieta friendly

You are probably here because you’ve begun dieta for a plant ceremony. If so, congratulations. I hope this post gives you some recipes, that can help you along this part of your journey. If you are curious as to why dieta is so important, please check out this post.

I personally do most of my shopping at Aldi’s, they have very affordable and quality products. I also love a good Trader Joe’s run. You’ll see me mention 21 Season Salute a million times, TJ is the creator of this magical spice!


Oatmeal bake-

  • 3 cups old fashion oats
  • 3 dates
  • 1/4 cup chopped almonds
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 3 eggs
  • 1 1/2 cup almond milk
  • 3 tbsp melted coconut oil
  • 1 1/2 cup frozen blueberries

Mix wet and dry ingredients separately, combined. I chop up the dates and add them to the dry ingredients, so they don’t all stick together. Fold in blueberries (sometimes I use mixed berries). Don’t over mix. Pour into greased (I use an organic coconut oil cooking spray) 8×8 baking dish. Bake at 350 for 40 minutes. Store in fridge. I add a little almond milk when reheating. I love to make this even when I am not on dieta. I add a little vanilla, and sweeten with coconut sugar or brown sugar, instead of dates.

Apple porridge-

  • 3 apples chopped
  • 3 dates
  • 2 tbsp ground flax seed
  • 1 cup of almond milk
  • sprinkle of cinnamon

Put all ingredients in blender. Make sure not to over blend, you don’t want a smoothie. I enjoy it heated up. Sometimes I add 3 tbsp of oats to the recipe to add more substance. Top with chia seeds. Store in the fridge. I personally make a batch big enough for 2-3 days.

Fruit smoothies-

Add two cups of frozen fruit, a handful of spinach, a slice of ginger, and some water to a blender. You have yourself a tasty treat. Some of my favorites below:

  • Mango, pineapple, spinach, ginger
  • Apple, pear, spinach, ginger
  • Strawberry, banana, apple
  • Mango, peach, spinach, ginger

Egg scramble-

Sauté up your favorite veggies. I enjoy red onion, spinach, and mushroom. Whisk 2-3 eggs. Pour over the veggies, cook until done. Low and slow is the key to the perfect scramble! Add some potato hash browns to the side and you have yourself a diner dish. *minus all the butter*


Hard boiled eggs- Load them up with black pepper and layer with sliced tomato. Sounds weird but its oddly satisfying.

Raw veggie platters- Keep tons of fresh veggies on hand at all times during dieta. I love bell peppers, grape tomatoes, sugar snap peas, carrots, and cucumbers. Easy to prep a few containers of varying veggies for snacks at work.

Fruit bowls- Same as with veggies, keep a ton of fruits on hand. Some of my favorites are cantaloupe, pineapple, watermelon, strawberries, kiwi, and bananas. I find that if I cut up the bigger fruits when i’m meal prepping, in the beginning of the week, i’m more likely to actually eat them.

Dried fruit and nuts- Moderation is important to keep in mind, as these are high in sugar and fat. Yet sometimes convenience is key. I have found that Trader Joe’s has an amazing selection of unsweetened dried fruits. I dig the figs, dates, mango, pineapple, apricots, and watermelon jerky the most! Any dried fruit with a handful of raw cashews or almonds, is the perfect way to curve your sweet tooth.


Baked trout with lemon, over a bed of spaghetti squash with tomatoes and spinach.

Trout and spaghetti squash-

  • Trout
  • Lemon
  • Rosemary
  • Spagetti Squash
  • Container of grape tomatoes
  • Bag of spinach
  • Garlic
  • 21 Season salute
  • Black pepper
  • Olive oil
  • unsalted chicken stock

Cut the spaghetti squash in half, clean the seeds out and bake at 350 for about 30 minutes or until tender. Prepare trout on a baking sheet. Season with 21 season salute, sliced lemon, and a sprig of rosemary. Once the squash is halfway done put trout in for about 15 minutes, or until the inside reaches 145 degrees. In a skillet heat a drizzle of olive oil. Sauté garlic until fragrant. Add in tomatoes, and sauté until blistered. Add in a splash of the stock to create a bit of a sauce. Add in Spinach. Once the spaghetti squash is ready, scrape out insides and add that to the skillet. Let the squash soak up all the flavor, and top with the trout. You can also use salmon!

Air fried chicken nuggets-

  • Chicken breast
  • Oat flour
  • 21 season salute
  • Paprika
  • Garlic powder
  • 1 egg

I’ve done these two ways. In both you’ll need to slice the chicken breast in to nugget/tender sized pieces. If you want a breading, simply mix the oat flour(I just blended some oats myself to make this) with a tbsp of 21 season salute, and whatever else you want may want to spice up the batter with. Dip the chicken in egg, then batter and air fry for 6 minutes at 390. If you don’t want to make the batter, I also enjoy the naked chicken nuggets. Just simply season the chicken and air fry for 6 minutes at 360. Make some sweet potato fries on the side, and you have yourself a happy meal!

Veggie Quinoa-

  • Garlic
  • Olive oil
  • Mushroom
  • Bell pepper
  • Spinach
  • Quinoa

Make the quinoa according to directions on package. Sauté the garlic in a tiny drizzle of olive oil, add in the veggies. I typically start with the onion and bell pepper, then add mushrooms, then spinach. Once the veggies are done stir in the quinoa, and enjoy! Great for meal prep, I eat with fish or chicken.

Whole roasted chicken-

  • Organic chicken
  • Lemon
  • Rosemary
  • Olive oil
  • Salt and pepper
  • Thyme
  • Garlic- clove and minced
  • Paprika
  • 21 season salute
  • Potatoes
  • Carrots
  • Brussel sprouts

Its a great way to prep a large amount of protein, packed with flavor. Rinse off the chicken, make sure to remove the insides, pat dry with paper towel. Cut the lemon and head of garlic in half, stuff inside the chicken along with a sprig of rosemary. Rub the outside with olive oil salt, pepper, and 21 season salute. Toss the potatoes, carrots, onion, and brussel sprouts in olive oil, salt, pepper, thyme, paprika, and minced garlic. Surround the chicken with the veggies. Roast at 350 degrees, for 90 minutes. Cook time will depend on the size of the chicken. When the breast and thigh get to 165, its ready! Take the chicken out of the baking dish, and pop the veggies back in at 425 for another 25 minutes. Low and slow for the chicken, keeps it from drying out. Cranking the oven up to 425 afterward will crisp up the veggies. Be mindful of the amount of olive oil you are using. I would say I use a 1/2 tbsp on the chicken, and 1 1/2 tbsp on the veggies.

Bone broth-

After you’ve eaten most of the roasted chicken, you can use the carcass to make bone broth. Place it in a large pot with a few quarts of water. Simmer on low for 24 hours. Strain out all the bits you done want in your broth, then store in mason jars in the fridge. The broth can be used in place of olive oil when roasting veggies or you can use it for soup. Bone broth is also a great source of protein!


Remember that yes this is important, but you also need to listen to your body. You have made it to the point of preparing for the next step in the journey, so give yourself some grace. I pushed myself to the absolute limit in my first dieta. I wound up losing 13 pounds in two weeks, and was MISERABLE. The first thing the guide in ceremony asked me, “did you listen to you body?” No, no I did not.

Of course there are some strict rules we need to follow to prepare. But using a bit of oil or salt to cook, is not one of them. Do your best, and that is all.

If you are curious as you what my first ayahuasca ceremony was like, head on over to this blog post to read all about it !