Archive of ‘Recipes’ category

Gingered Carrot and Orange Soup

The healthy DOLE recipes continue!

This is a Gingered Carrot and Orange Soup that we got to enjoy at the DOLE Summit. The soup is vegan and gluten-free, while still remaining creamy and thick. There’s also an unexpected ingredient; DOLE Mandarin Oranges, that give it a little extra flavor! Paulette Lambert, R.D. also added a dollop of nonfat Greek yogurt atop of our soups which is of course optional, but totally delicious!

Gingered Carrot and Orange Soup
Recipe By: Paulette Lambert, R.D., CDE
Serves 8
Calories per serving: 95

1 Tablespoon olive oil
2 pounds carrots, chopped
1 medium onion, chopped
2-inch piece of fresh ginger root, peeled and grated
2 quarts reduced sodium, fat-free, organic vegetable broth
1 cup DOLE Mandarin Oranges, drained
1 teaspoon sea salt (or more, to taste)
1/4 teaspoon freshly ground black pepper
1/2 cup plain, non-fat Greek yogurt (optional)
2 Tablespoons fresh cilantro, chopped

In a large Dutch oven, over medium-high heat, add olive oil. Saute carrots, onions and ginger until soft. Add broth and simmer until carrots are fork-tender. Working in batches, puree Mandarin oranges and cooked vegetables in a blender, food processor or use an immersion blender (or your Vitamix! Just add to blender at this step then puree until smooth and very hot, continuing on with step four). Return soup to Dutch oven. Season well with salt and pepper. Serve hot or cold. Garnish with Greek yogurt and chopped cilantro.


DOLE Summit Signature Cocktails

As you saw in my previous post, we got to sip on some seriously delish cocktails made by blogger and mixologist Jordan Catapano at our first event at the DOLE Summit!

Dole Summer Cocktails with Frozen Fruit

Jordan Catapano is the author of This Girl Walks Into a Bar: A Women’s Guide to Professional Bartending and Home Mixology, and has had long experience as a professional bartender and mixologist. She blogs daily for, is the mixologist blogger for BevMo!’s Thirsty Timeswrites regularly as their drinks expert, and writes the Mom’s Night Out drinks column for She has contributed her cocktail expertise to several online sites including PBSFood,The Huffington PostSaveur MagazineThe Sacramento Bee, and The Bellingham Herald. She lives in Los Angeles with her husband and children.

Long story short, you MUST try her cocktail recipes!

I was serious obsessed with her Pineapple Island Cocktail that she create with DOLE Frozen Pineapple Chunks in place of ice! I may or may not have had two of them! Shhh!

Today I’m sharing the recipes for Jordan’s signature drinks that she created for our DOLE Summit! Enjoy, and please drink responsibly! Of course Jordan also has provided nonalcoholic mocktail recipes for you guys too!

Dole Cocktail with Frozen Pineapple
Pineapple Island Cocktail
Recipe By: Jordan Catapano
This Girl Walks Into a Bar

1 cup DOLE Frozen Pineapple Chunks
1 ½ ounces Malibu Caribbean Rum
2 ½ ounces coconut juice
¾ ounce banana liqueur
½ ounce fresh lime juice
lime slice for garnish

Pineapple Island Mocktail
1 cup DOLE Frozen Pineapple Chunks
2 ounces DOLE Pina Colada Juice
3 ounces coconut juice
¾ ounce banana simple syrup
½ ounce fresh lime juice
lime slice for garnish

Dole Cocktail Champagne with Frozen Blueberries
Blueberry Vista Champagne Cocktail
Recipe By: Jordan Catapano
This Girl Walks Into a Bar

1 cup DOLE Frozen Blueberries
1 ounce Bombay Dry Gin
1 ounce Ginseppe Alberti Limoncello Liqueur
4 ounces Korbet Brut
1 squeeze of lemon juice

Blueberry Vista Champagne Mocktail
1 cup DOLE Frozen Blueberries
4 ounces sparkling lemon water
½ ounce blueberry simple syrup
1 squeeze of lemon juice

Dole Cocktail with Pineapple Juice

Summer Golden Cocktail
Recipe By: Jordan Catapano
This Girl Walks Into a Bar

2 ounces DOLE Pineapple Juice
1 ½ ounces Kettle Citroen Vodka
½ ounce homemade sweet & sour
½ ounce mint simple syrup
2 ounces club soda (optional)
mint leaves for garnish

Summer Golden Mocktail
2 ounces DOLE Pineapple Juice
2 ounces homemade lemonade
½ ounce mint simple syrup
2 ounces club soda
mint leaves for garnish

Vegan (Quinoa) Mac & Cheese

We all know the blue box macaroni and cheese…
Remember the cute little girl singing “I’ve got the blues,”
If you were like me, you totally asked your mom to buy you the blue box because it was the best, and no other mac ‘n’ cheese mattered unless it was in suh-weeet shapes of cartoon characters like the Looney Tunes.

Well, time to step away from the blue box my friends!
Blue box= yellow 5, yellow 6, sodium tripolyphosphate, and other questionable ingredients.

I mean it’s good, and I totally ate it growing up and lived off of it in college (Sponge Bob Squarepants shapes to be exact) but seriously, the more I look at ingredients and nutritional info… that shiz scares me!

I totally appreciate a good mac and cheese. The oozy gooey and crispy baked kind made at home from scratch, but my skin just cannot handle that stuff anymore. When I eat super heavy foods made with full fat cheeses and milks, my skin pays for it. Funny how what we eat can really affect so many different things, with our bodies, mood, energy, etc., rights?

Being that my fav thing to do on my blog is show you healthier and veganized versions of your fav comfort foods, I’m shocked I haven’t made a healthy macaroni and cheese before!

I’ve taken out the dairy, processed vegan cheeses, artificial coloring, white pasta, and strange ingredients. I know what you’re thinking right now… is she giving us a recipe for water?


Just protein packed fluffy quinoa and veggie infused vegan mac and cheese, NBD (no big deal)!


My vegan “cheese” is made from Nutritional Yeast, I know it sounds gross/weird, but don’t knock it until you try it! Want to know why nutritional yeast is good for you? I have tons of facts about Nutritional Yeast! Prepare your tastebuds, you’re in for a real treat, bunnies!


Vegan (Quinoa) Mac & Cheese
Serves 1

2 cups broccoli
1/4 cup uncooked quinoa
1/2 cup unsweetened almond milk
1/4 cup nutritional yeast flakes
1 Tbsp whole wheat flour (you could also use spelt, rice, or tapioca flour)
1/2 tsp dijon mustard
1/4 tsp garlic powder
pinch of salt

Cook quinoa over stove with water to package instructions until fluffy and soft. In a separate saucepan over media heat, combine almond milk, nutritional yeast, whole wheat flour, dijon mustard, garlic powder, and salt. Stir the sauce for about 4 minutes until it becomes thick. Cut and steam broccoli and add to the cooked quinoa. Transfer the cheese sauce to the quinoa and broccoli and coat evenly. Serve hot, enjoy!

Avocado Rice Cake Snack

I’m having so much fun at the DOLE Summit today! I cannot wait to share all of my photos and new recipes with you when I have some more down time!

Let’s talk about snacks:
I have to have snacks throughout the day. I’m not one of those people that can have 3 meals a day, I basically have to eat small meals and snacks to keep myself from getting hungry.
Hangry: (adjective) Feeling or showing anger caused by hunger. Combination of “hungry” and “angry.”

This is one of my favorite snacks in the entire world. Not only does it keep you from getting hungry but it’s a snack with nutritional value and purpose.

Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. This will satiate your sweet tooth, give you a little bit of crunch, and keep you full until dinnertime! Win win… win! POWERSNACK!

It’s funny, because I never liked avocado growing up. I loved guacamole, but that was about it. Since discovering all of my food allergies, I’ve branched out and started liking so many foods that I never did before. In California, we refer to avos as “California butter.” Avocados are super buttery and creamy and can actually be used in place of butter and oil in recipe. So if this sounds a little weird to you, try it out on toast first! Just think: butter on toast… avocado on toast… similar, and soooo good for you! The lemon, salt, and pepper add the best flavor to avos, and I’ve heard lemon pepper is mixed in too! I need to try that one!

Avocado Rice Cake
Serves 1

2 brown rice cakes
1/2 small avocado
1/2 tsp lemon juice
pinch of salt & pepper

Mash the avocado with a fork. Add lemon juice, salt, and pepper, and mix until well combine. Spread onto two brown rice cakes.

The Rabbit Food Pyramid Breakdown
Produce: none
Whole Grain:  2 brown rice cakes
Protein: none
Plant Based Fat: 1/2 small avocado
Free Extras: lemon juice, salt, and pepper

Mint-Matcha Chia Pudding

Oh my gosh, today is my 2 year bloggiversary!!!!!!
I just realized it! Thank you so much for all of your support! RFFMBT would be nothing without my readers. I love you guys so much! xoxo

I’m super super excited because today I’m going on a blogger summit for DOLE!
Myself and 10 other bloggers will be joining the DOLE team for a few days dedicated to healthy eating, cooking, and nutrition! I cannot wait to meet the other bloggers, we’ve already been having a twitter party chatting up a storm!
I’ll be updating you guys on my trip via Instagram and recap all of the delish recipes for you here on my blog!

I hope that everyone had a healthy happy St. Patricks Day on Monday!

As I told you on Monday, I ate healthy green meals and snacks allll day!
The best thing about eating greens is that they’re filled with so many nutrients, vitamins & minerals, that they give you TONS of every throughout the day. I actually felt really energized and amazing all day long. Here’s a look of what I ate (huge green salad for dinner not pictured):
For breakfast I started off with a green smoothie made with a handful of spinach, 1 frozen banana, 1 pear, and 1/2 cup of unsweetened vanilla almond milk!
Green Smoothie St Patricks Day
A couple hours later I had a little snack with a half of a small avocado mashed up with a little lemon juice, and a pinch of salt & pepper on top of a brown rice cake! Best. Snack. Ever.
Avocado Rice Cake Helathy Snack
Then I had some delicious Mint-Matcha Chia Pudding that I discovered from Kathy Patalsky’s blog The Lunchbox Bunch!
Mint Matcha Chia Pudding Healthy Snack
Next up I ate an entire bowl of Kale Joy Sweet Mustard Kale Chips. Whoever decided one bag of kale chips was 2 servings is SOOO wrong. I eat the whole bag, every time!
Sweet Mustard Kale Chips Healthy Snack
Yesterday I worked on a freelance project all day and then went out for a paddle with my friend Blake! It was absolutely gorgeous out at the water was perfectly calm and flat and there was absolutely no wind. The perfect paddling conditions!
After Paddling, I went to Full Psycle to get my spin on. Since Full Psycle just opened their second location at Bella Terra in Huntington Beach, the instructors are bouncing around between studios, so this is their first week with completely new schedules. I’m such a creature of habit and was a little intimidated to try a new teacher last night but I did! The class was really challenging and I worked super hard!
Speaking of Full Psycle opening their second studio, I went to the Grand Opening at Bella Terra in Huntington Beach last weekend! The new studio is soooo nice! The air conditioning is amazing, the sound system is incredible, and there is tons of free parking! If you live near HB you have to go check it out! Oh, and your first class is free with the promo code “FIRSTCLASSFREE” and they also have free rental clips for your first class! No reason not to try it!
Full Psycle Grand Opening HB 4

Now onto the nom noms! I saw Kathy’s Mint-Matcha Chia Pudding recipe on Sunday night and happened to have all of the ingredients on hand, so I whipped up a batch with a few little adjustments, put it in the fridge overnight, and enjoyed it on St. Patrick’s Day!


Mint-Matcha Chia Pudding
Adapted from Kathy Patalsky of The Lunch Box Bunch
Serves 1

1/3 cup almond milk
1/2 tsp matcha green tea
2 Tbsp chia seeds
1/2 Tbsp agave
small drop of peppermint extract

Combine almond milk, matcha, agave, and peppermint in a blender, blend until matcha disolved. Transfer the mixture to a jar and mix in the whole chia seeds. Cover and store in a frigge for about 8 hours or overnight for best/thickest results.

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