Month: April 2012

DIY, Fashion, Fashion Friday, Fitness, Obsessions

DIY Workout Shirt

Happy Fashion Friday!
I have a super fun arts and crafts project for my beautiful little bunnies to try over the holiday weekend!

I love buying new clothes, but sometimes I love making them even more!
I started college as a fashion design major, so I have always been a little crafty when it comes to recycling old T-shirts. This has to be my new favorite DIY reclaimed shirt. You can wear this casual racerback to your workout and then dress it up with a lacy bandeau when you meet your friends for some rabbit food afterwards. Turn your basic into a chic little number and go hit the gym like you own it!

DIY Workout Shirt
Makes 1 sexy little tank

Ingredients:
1 old T-shirt
1 pair of scissors
20 minutes

1. Start with a pre-washed T-shirt. Any old shirt will do! The bigger the better.

2. Cut away the ribbed neckline and bottom hem. For the sleeves, cut downwards starting from the shoulder, determining how thick you want your straps. Cut straight down and then begin to curve down below the armpit seam.

3. Determine how low you want your front neckline, and cut away.

4. Flip the shirt over and make a narrow racerback, curving inward from the armpits.  Then cut a deep “V” shape from the top neckline.

5. Using the excess bottom hemline, stretch it out until it becomes one long string of fabric. Knot the string a couple of inches above the bottom of the “V” shape.

6. Wrap the string all the way down around the center of the racerback, and back up to meet the other ends. Knot the ends together tightly. Trim the loose ends.

7. To give your tank a high-low look, lay your shirt sideways, flattening it out evenly. Starting a few inches up at the front of your shirt, start cutting diagonally until you reach the back.

Throw it on with some cute yogis, grab your water, and hit the gym!
Post or email your photos if you make a shirt! I can’t wait to see your creations!

If you loved this DIY, you may also like my DIY Multi Strand Scarf! No sewing required! 

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Desserts, Recipes, Snacks, Treats, Vegan, Vegetarian

Chocomole

Since it’s a holiday weekend and I know you worked out extra hard this week, you deserve a little treat! Can you guess what the superstar ingredient of this decadent chocolate dessert is? I’ll give you a hint… it’s loaded with 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid.

Avocado!

Yes, this indulgent chocolates creation is made from heart healthy avocado, antioxidant rich cocoa, sweet fiber dense dates, and creamy almond milk! This is the perfect afternoon pick me up to give your body the boost it needs.

Chocomole is so much fun, and so versatile, the possibilities are endless!
Use as:
pudding
spread on a slice of whole grain toast
dip for whole grain pretzels or strawberries
mousse or filling
vegan frosting


Chocomole
makes 4 servings

1 large ripe Hass avocado
1/2 cup unsweetened almond milk
1 cup pitted medjool dates
4 Tbsp cocoa powder
1 tsp vanilla extract

Remove pits from dates. Slice avocado and remove the pit. Using a spoon, scoop the green flesh from the skin. Combine the avocado, dates, and all other ingredients in a food processor or high powered blender and blend until smooth. Chill in the refrigerator for 1 hour and serve.
Note: I like to refrigerate my avocado beforehand.

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Dinner, Lunch, Recipes, Vegan, Vegetarian

Kale Waldorf Salad

This is a healthier updated version of the traditional salad.
Instead of the usual mayonnaise based dressing, we have lightened it up with a healthy mixture of walnuts, Dijon, vinegar, apples, and raisins that keeps it’s classic creamy texture.

 


Kale Waldorf Salad
Serves 4 to 6

4 cups dinosaur kale (packed)
1 large red apple, chopped, divided
1/2 cup walnuts, divided
¼ cup plus 2 Tbsp raisins, divided
1 cup chopped celery
½ cup shredded carrots
2 Tbsp Dijon mustard
2 Tbsp water
1 Tbsp red wine vinegar
1/8 tsp ground sea salt

Wash and dry kale. Finely chop into bite-sized pieces. Place kale in a large bowl. After chopping the apple, add to the bowl of kale along with half of the walnuts and ¼ cup of raisins, and celery. Put remaining apple, walnuts, 2 Tbsp of raisins, Dijon, water, vinegar and salt in a blender. Blend until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combine.

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Dinner, Lunch, Recipes, Vegetarian

Light & Crispy Pizza

I’m a quarter Italian, so sometimes… I just need my pizza. Here, I have found a guilt free, low carb alternative to your favorite naughty Italian dish: pizza! Your taste buds will love this healthy personal sized crunchy creation. It’s important to never deprive yourself of what you really want, and this is proof that you can eat anything, as long as it’s properly portioned and balanced.


Light & Crispy Pizza
serves 1

½ whole-wheat pita pocket – cut long ways around the outer edges/perimeter
¼ cup reduced-fat shredded mozzarella
1 vine ripened tomato
1 cup spinach
1 Tbsp extra virgin olive oil
½ Tbsp balsamic vinegar

Preheat over to 450 degrees. Cut the pita in half along the outer edges so that you have two full circles. Place ½ of the pita on a baking sheet (place the other half back in it’s packaging). Coat the pita evenly with olive oil. Bake in the oven for 3-5 minutes until the pita becomes slightly golden and crispy. Remove the pita from the oven. Slice the tomato and place slices over the surface of the pita. Sprinkle mozzarella on top of the tomatoes and place back in the oven. Bake for 5 more minutes or until the cheese starts to melt. Remove from oven, top with spinach, drizzle with balsamic, slice, and enjoy.

The Rabbit Food Pyramid Breakdown
Produce: tomato & spinach
Whole Grain: pita
Protein: reduced-fat fat mozzarella cheese
Plant Based Fat: olive oil

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Breakfast, Snacks, Toast Tuesdays, Treats

Toast Tuesday!

If you know me, then you know that my favorite food in the world is toast!
I will be bringing you a  new toasty treat every Tuesday from sweet to savory!

Banana Hazelnut Toast with Ricotta

1 slice Ezekiel 4:9 Sprouted Grain Low Sodium Bread
1/2 banana
1/4 cup nonfat ricotta cheese
1 Tbsp chopped hazelnuts
sprinkle of ground cloves

Toast bread and spread with ricotta cheese. Add slices of banana and chopped hazelnut and sprinkle with ground cloves.

The Rabbit Food Pyramid Breakdown
Produce: banana
Whole Grain: sprouted grain bread
Protein: nonfat ricotta cheese
Plant Based Fat: hazelnut

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