Archive of ‘Desserts’ category

Coconut Chia Pudding

Hi buns!

Thank you SOOO much for the sweet comments on my last post. I cannot tell you how much you lift me up. Sometimes it’s challenging to write about how down I am and the fact that I’m not where I really want to be, but it’s part of life. It means a lot to me that some of you mentioned how much you appreciate my honesty when I post these kinds of things. I appreciate your supporting more than you even know. You guys are 100% the reason why I love this blog so much!

I’ve been enjoying spending some time with Matt since he got home (Sunday) after a month on tour in Europe, so I’m finally going to respond to all of your comments tonight : ) I wasn’t sure if I would be able to pick him up at the airpot last Sunday night but I surprised him and popped out of the back seat of his parents car! He was totally shocked, I got him good!

Coconut-Chia-Seed-Pudding-6
Chia seed pudding is one of the easiest healthy snacks to make. You literally throw all of the ingredients in a glass jar, refrigerate it overnight, and it’s ready for you the next day! Easy peasy! And you guys know I love easy no fuss recipes!

Some of you may still be new to chia seeds and pretty intrigued by them, or possibly scared of them! Don’t worry, I’ve got you covered!

Soooo, what exactly is a Chia seed?
The Chia plant (Salvia hispanica) is a member of the mint family that’s native to Mexico and Guatemala. Chia seeds are often eaten raw, but can also be soaked in liquid to form a gelatinous mixture. Chia seeds can also be ground into a powder for baking!

What do they taste like?
Chia seeds don’t really taste like anything. Their flavor is practically non-existent, but he magic is in the texture. When combined with water or liquid, they absorb 9 times their weight in water, forming a gel-like consistency. They are great in smoothies and oatmeal because they add texture and a thicker consistency. The proof is in the pudding… ha ha ha

Why Chia?
Chia seeds are an amazing source of plant-based fat, and are especially high in Omega 3 fatty acids which reduce inflammation and may help lower risk of heart disease, cancer, and arthritis. They also contain a large amount of fiber, which aids with weight loss by keeping your stomach feeling full. Last but not least, these tiny little seeds are filled with magnesium, potassium, and powerful antioxidants to help rid our bodies of free radicals. Talk about big things in small packages!

Depending on the brand, 1 Tablespoon of dry Chia seeds tallies up to about 55 calories, 5g of Fat, 5g of Carbohydrate, 6g of Fiber, 3g of Protein.

Coconut-Chia-Seed-Pudding-1 Coconut-Chia-Seed-Pudding-2 Coconut-Chia-Seed-Pudding-3 Coconut-Chia-Seed-Pudding-4Coconut-Chia-Seed-Pudding-5Coconut Chia Pudding
Serves 2

1 cup unsweetened coconut milk (I like So Delicious)
1/4 cup chia seeds
1 Tbsp maple syrup

1. Whisk together coconut milk and maple syrup in a glass jar
2. Stir in chia seeds.
3. Cover jar with lid and refrigerate overnight.
4. Top with fresh berries or enjoy plain.

Note: If you use sweetened coconut milk, you can omit the maple syrup.
Tip: The longer you leave your chia seed pudding in the fridge, the thicker it will get!

Banana Nice Cream & Vegan Magic Shell

Banana-Nicecream-and-Vegan-Magic-Shell-Chocolat-Syrup-4

Outfit Details:
Original Romper (sold out): Forever 21  |  Romper (Similar): Shoptiques

Cooking Appliances & Utensils:
Mini Food Processor: Cuisinart  |  Small Blender: Magic Bullet  |  Mini Spatula: Sur La Table  |  Glass Container: Sur La Table  |  Cutting Board: Boos Block

Hi bun buns!
I am SOOOOOOOOO excited to share this video recipe with you guys! As you’ve noticed I’ve been really into desserts recently, and this one is pretty much an all time favorite.
Side note: If you’ve ever wanted to see me with a bad hair day… you’re welcome, it’s now documented in this video. YIKES! Sorry for the lion’s mane!

Remember Smucker’s Magic Shell Topping?! The chocolate syrup that quickly hardens into a crispy shell when poured onto ice cream? I used to LIVE for nights when my mom would let my sister and I put Magic Shell on our little ice cream sundaes. My sister and I would carefully drip the syrup in little designs over our ice cream and watch it harden only to crack it with our spoons seconds later. I’m feeling really nostalgic with this recipe!

Now, you can have your own homemade magic shell! It’s vegan, gluten-free and is made from only 3 ingredients! Andddd it gives you a totally acceptable reason to play with your food AND eat ice cream all day because this ice cream is actually good for you! This is NICE cream! This is one of my secret weapons to fighting a late night sweet tooth. Freeze a banana overnight, blend it up in a food processor, and BOOM. NICE CREAM. You can’t go wrong, you can’t eat too much, and you can’t feel guilty, it’s just fruit!

Banana-Nicecream-and-Vegan-Magic-Shell-Chocolat-Syrup-1

Banana-Nicecream-and-Vegan-Magic-Shell-Chocolat-Syrup-2 Banana-Nicecream-and-Vegan-Magic-Shell-Chocolat-Syrup-3
Banana Nice Cream:
2 ripe bananas

Vegan Magic Shell Topping:
2 Tbsp coconut oil, melted
2 Tbsp cocoa powder
1 Tbsp maple syrup

For full instructions, check out my YouTube video!

1. Peel and chop bananas into small half inch slices.
2. Place banana slices in a freezer safe container overnight.
3. Transfer frozen banana slices to a food processor and blend.
4. Continue blending the banana until smooth. Stop the food processor and smash the banana towards the blade as needed until well combined. Set aside.
5. Combine room temperature melted coconut oil, cocoa powder, and maple syrup in a small blender and blend until well mixed. You can also hand whisk the ingredients.
6. Scoop Banana Nice Cream into a bowl and pour magic shell syrup on top as desired. Let it harden (about 15 seconds) and enjoy!

On a personal note:
I’ve been having a bad week. To be honest, I’ve felt really depressed and watching this video back made me so critical of myself. I feel like starting a YouTube channel was a huge step for me because of my body image insecurities, but seeing myself on camera has been rough. I didn’t know it would be so emotional. After my friend Kevin and I filmed this yesterday, I watched the footage back and cried. CRIED. Recently I’ve picked myself apart and been stuck in a downward spiral. A rabbit hole of sadness if you will. I’ve been trying so hard to crawl back out of it, but if you’ve ever been there, you may relate when I say how challenging it is to do so. I just thought it was important to share what I’m going through right now since you guys have been on this roller coaster of a journey with me. I’m trying really hard to get through this little hurdle and stay busy and positive. It’s hard, but it’s possible!

Don’t forget to subscribe to my YouTube channel!
Health & Happiness
xo-Catherine

Coconut Cottontails

Coconut-Cottontails-16 I cannot believe Easter is this weekend! This year is going to go by so fast. Sorry for the lack of posts, bunnies! I am the maid of honor in my best friend’s wedding on May 2nd and I threw her a bridal shower last Sunday (a DIY from the shower coming this week)! On top of throwing the shower, I also had two house guests here from out of state so everything was a little hectic! I have seriously been dying to make more YouTube videos! I already have an absurd list of things I want to film for you guys and I cannot wait! For now, enjoy this super cute healthy Easter recipe!

These adorable little Coconut Cottontails (meant to look like fluffy bunny tails), mimic the flavor of a Coconut Cream Pie Larabar! If you are somebunny who likes Larabars, no bake snacks, or coconut, these are def for you! You may not carrot all (ha ha ha), but I just have to tell you that this recipe is gluten free, dairy free, soy free, vegan, and made from only 6 ingredients (one of which is water)!

Coconut-Cottontails-1Coconut-Cottontails-2 Coconut-Cottontails-3 Coconut-Cottontails-4 Coconut-Cottontails-5 Coconut-Cottontails-6 Coconut-Cottontails-7 Coconut-Cottontails-8 Coconut-Cottontails-9 Coconut-Cottontails-10 Coconut-Cottontails-11 Coconut-Cottontails-15Coconut-Cottontails-12 Coconut-Cottontails-13 Coconut-Cottontails-14

Coconut Cottontails
Makes 10-11

1/4 cup almonds
1/4 cup cashews
1/4 cup + 1 Tbsp unsweetened shredded coconut
8 Medjool dates (I love Natural Delights)
1 Tbsp coconut oil
1 Tbsp water

Coconut Topping
1/2 – 1 cup unsweetened shredded coconut

1. Mix the almonds, coconut and cashews in a food processor until finely ground.
2. Add the dates, coconut oil, and water and pulse until dough forms.
3. Transfer dough to a separate bowl. Pour shredded coconut into separate bowl and set aside.
4. Using a measuring spoon, scoop the dough into 1 tablespoon sized balls. Roll balls in the shredded coconut until well coated.
5. Store in a covered container in the refrigerator for one week or the freezer for one month.

Raw Peanut Butter Cookie {For One}

Can I start off my post by showing you these stinking cute Mean Girls tanks that I saw at Target the other day? Seriously, how come it took them 11 years to come out with these shirts? Yes, Mean Girls is 11 years old. O.M.G.! I may or may not have bought “You Go Glen Coco” for workouts…

Mean-Girls-You-Go-Glen-Coco-Tank-On-Wednesdays-We-Wear-Pink-TankAvailable at Target $12.99 each!
On Wednesdays We Wear Pink
 & You Go Glen Coco

So today was just NOT my day. Last night I was up until around 5am (that’s been a regular thing recently) because I was covered in hives and Benadryl just wasn’t cutting it. Oh update: I’m not allergic to almonds. None of my food allergies have changed, so I made an appointment with my endocrinologist to have my thyroid levels and stuff checked to see if that has anything to do with it. It’s literally unbearable – and of course I can’t get in to see my doctor until after Easter! Ugh.

So back to today. Being as sleepy as I am, I made the glorious mistake of buying kidney beans instead of garbanzo beans at the grocery store. I got home, got out all of my ingredients for today’s recipe, and boom, I had somehow grabbed the wrong can at the grocery store. So back to the store I went. To top things off, the super epic “cookie dough bites” I dreamed of making out of those chickpeas that took two trips to the grocery store totally failed (see snapchat for photos @EatRabbitFood). So ya, today, not so much my day. I hope all of my bunnies are having a better Tuesday than I am! Luckily I turned my day around with this super sweet raw vegan cookie that I think is well deserved right meow. And you know what? You deserve this cookie too!

If you have any nut allergies, feel free to swap the flavors to nuts/seeds of your liking! Just stick with the same ratio of dry nuts and nut butter.

Single-Serving-Raw-Peanut-Butter-Cookie-1 Single-Serving-Raw-Peanut-Butter-Cookie-2 Single-Serving-Raw-Peanut-Butter-Cookie-3 Single-Serving-Raw-Peanut-Butter-Cookie-4 Single-Serving-Raw-Peanut-Butter-Cookie-5
This can be an awesome little brekky cookie with a soy latte, or a pre or post workout snack! It has tons of protein, natural sugars, fiber, and plant-based fat to give you lots of energy and fuel your day or workouts!

Single-Serving-Raw-Peanut-Butter-Cookie-6 Single-Serving-Raw-Peanut-Butter-Cookie-7If you’re a coffee addict like me and looking for the best milk frother in the biz, I have this Frother from Nespresso (even better deal here if you have Amazon Prime), but don’t worry there is a less pricey alternative that I’ve suggested to some of my readers via social media and so far everyone has loved it!

Raw Peanut Butter Cookie {For One}
Serves 1

2 Tbsp almonds
2 Medjool dates
1/2 tsp vanilla extract
1 Tbsp peanut butter

1. Pulse almonds in a food processor or magic bullet until finely chopped.
2. Remove pits from dates, add dates and vanilla extract to the food processor and pulse until evenly chopped and combined.
3. Add the peanut butter to the food processor and pulse until well combined. The dough may be slightly crumbly but should stick together when pressed together.
4. Roll the dough into a ball and press into a cookie shape. Enjoy!

Chocolate Peanut Butter Mug Cake

Oh my gosh, bunnies!!! Your comments, tweets, snapchats, etc have been SO inspiring and motivating for me! I can’t get over how amazing you guys are and how beautifully you all write! I want to compile your comments into one giant Motivational Monday blogpost for anyone who needs some positive affirmations. Seriously, read through the comments and look how amazing my readers are. You will feel so empowered! I cannot thank you bunnies enough for all of your support. I feel so inspired, loved, and unbelievable strong! I ALWAYS need you guys in my life! I’m so lucky!

Since so many of you loved my Single Serving Muffin, I wanted to do another single serving sweet treat for you! I haven’t made a Mug Cake on the blog for a while, but they are so easy and fun to make!

Today’s mug cake is a combination of chocolate and peanut butter  with a little coconut oil in the mix, which gives it a little note of Germain Chocolate Cake!

This mug cake can easily be made gluten-free with an easy swap from whole wheat flour to oat, quinoa, or chickpea flour!

Chocolate-Peanut-Butter-Mug-Cake-1 Chocolate-Peanut-Butter-Mug-Cake-2 Chocolate-Peanut-Butter-Mug-Cake-3 Chocolate-Peanut-Butter-Mug-Cake-8Chocolate-Peanut-Butter-Mug-Cake-7Chocolate-Peanut-Butter-Mug-Cake-4
Traditional mug cakes are usually flipped over onto a plate like a mini cake! This one is kind of messy with the Peanut Butter, so I started eating it straight out of the mug but then wanted to get a photo and show you the fancy shmancy way of plating it! After a couple of bites I flipped it over onto the plate so you could see how it makes a mini cake once it’s out of the mug!

Make sure to coat your mug generously with nonstick cooking spray (I used coconut oil spray from Trader Joe’s) if you want it to come out of the mug nicely!

Chocolate-Peanut-Butter-Mug-Cake-5 Chocolate-Peanut-Butter-Mug-Cake-6
Chocolate Peanut Butter Mug Cake
Serves 1

3 Tbsp whole wheat flour
1 Tbsp unsweetened cocoa powder
1/4 tsp baking powder
1 Tbsp mini chocolate chips (or vegan chocolate chips)
1 Tbsp coconut oil, melted
1 Tbsp maple syrup
2 Tbsp water
1/2 Tbsp peanut butter

1. Mix dry ingredients – flour, cocoa powder, baking powder, and chocolate chips together in a small bowl. Mix everything together until just combined. DO NOT overmix.
2. Add wet ingredients – melted coconut oil, maple syrup, and water and stir until batter is well combined.
3. Spray a microwave safe mug generously with nonstick cooking spray and pour batter into the mug.
4. Add peanut butter on top of the batter.
5. Microwave mug cake for 60 seconds. Enjoy!

The Rabbit Food Pyramid Breakdown:
Produce: none
Whole Grain: whole wheat flour
Protein: none
Plant Based Fat: coconut oil, chocolate chips, and peanut butter

Rabbit Food Meal Tip: Complete this meal by topping it with 1 cup of fresh berries (sliced strawberries would be so good!) and a side of one cup of yogurt or milk of your choice (protein)!

1 2 3 12