Archive of ‘Recipes’ category

NYFW Skinny Bunny Cleanse

New York Fashion Week is here! I’m collaborating with Beckley Boutique to bring you a whole food cleanse that will have you hopping into those skinny jeans in no time. This cleanse is also great if you are looking to reset your taste buds, jumpstart your weight loss, or need to get ready for a big event.

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On the Skinny Bunny 5 Day Cleanse, you can lose up to 8 pounds and you will get to enjoy a filling breakfast scramble, layered lunch parfait, sweet and tangy dinner salad, and satisfying dessert smoothie each day! In comparison to popular all liquid juice cleanses, a cleanse that is high in fiber is much easier to stick with as fiber keeps you feeling full and satisfied and never deprived. Fiber slows the rate at which sugar is absorbed into the bloodstream keeping your blood glucose levels from rising too fast. It also cleanses your colon, acting like a little scrub brush. This scrubbing effect helps clean out bacteria and other buildup in your intestines. Fiber also helps to keep bowel movements regular to avoid bloat.

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All you need are these 5 versatile nutrient packed foods and 5 days of commitment. Yes, this cleanse consists of only 5 foods! All of the ingredients on this cleanse are interchangeable and versatile enough to create 4 completely different meals!

MEET THE 5 FOODS:

  • Raspberries – Raspberries contain around 8 grams of fiber per cup that helps you feel full. They also contain a natural substance called ketones which prevent an increase in overall body fat and visceral fat. Raspberries are also filled with antioxidants.
  • Spinach - Filled with fiber and vitamin A. One cup of spinach has nearly 400 percent of your daily Vitamin A requirement.
  • Greek Yogurt (plain nonfat) – Rich in protein and filled with probiotics. Probiotics “friendly bacteria” can help your gut and flatten your tummy.
  • Egg Whites – The protein in eggs ranks highest among all foods in biological value. This means that the protein from eggs gets absorbed into the body better than other foods.
  • Almonds – Olec acid found in the healthy fats in almonds triggers your small intestines to produce oleoylethanolamide, a compound that curbs hunger pangs. One ounce of almonds provides 20 percent of the magnesium you need each day. Almonds are also rich in minerals, B vitamins, and Vitamin E, one of the body’s key antioxidants, plus fiber and protein.
  • Seasonings: Cinnamon (has anti-inflammatory properties), vanilla, stevia, turmeric, garlic, lemon, red wine vinegar, balsamic vinegar, and black pepper.

IMPORTANT CLEANSE DETAILS:

  • Space meals 3-4 hours apart
  • Drink 8-10 glasses of water
  • an additional 2 cups of green tea per day is optional
  • No soda, or added sugar

SKINNY BUNNY CLEANSE SHOPPING LIST:

  • Almonds: 15 Tbsp (2 6oz packages) plus 1 jar of almond butter
  • Egg Whites: 5 cups liquid egg whites total (3 16oz containers of liquid egg whites) or 30 egg whites
  • Greek Yogurt: 60 oz. total – 10 6oz single serve containers or 2 32oz tubs
  • Spinach: 15 cups total which you could divide between fresh and frozen (check the package to see how many cups there are)
  • Raspberries: 20 cups total, again you can split between fresh and frozen (check the package to see how many cups there are)
  • Optional Seasonings: Cinnamon, vanilla, stevia, turmeric, garlic, lemon, red wine vinegar, balsamic vinegar, and black pepper.
  • Vegan Swaps: 1/4 package of Tofu can be substituted for eggs & soy yogurt can be substituted for Greek yogurt for a vegan option.

The Serious Stuff: I do not recommend exercising during the cleanse, since it does not provide enough calories. Please consult with your physical before making any changes to your diet.

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BREAKFAST – SCRAMBLE & FUIT

¼ cup egg whites
1 cup spinach
1 cup raspberries
2 Tbsp sliced or slivered almonds
cinnamon

Directions: Using olive oil cooking spray, scramble egg whites with 1 cup of spinach. Add any salt free seasonings such as black pepper, turmeric, or garlic to taste. Place raspberries in a separate bowl and sprinkle with cinnamon and top with 2 Tbsp of almonds.

Recommendation: for breakfast I recommend using frozen chopped spinach.

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LUNCH – LAYERED YOGURT & FRUIT PARFAIT

6oz plain nonfat Greek yogurt (single serving container)
1 cup raspberries
2 Tbsp sliced or slivered almonds
cinnamon

Directions: Layer the bottom of a jar or bowl with half of the Greek yogurt, then add half of the almonds, half of the raspberries, sprinkle with cinnamon, and repeat layers once more to create a parfait.

Recommendation: I like to make my lunch parfait in the morning inside of a glass jar using frozen raspberries. This way I can leave it in the fridge and the raspberries are defrosted just in time for lunch. If you don’t like the taste of plain greek yogurt, add stevia and vanilla to taste.

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DINNER – SWEET & TANGY SPINACH SALAD

2 cups of fresh spinach
¼ cup egg whites
1 cup raspberries
2 Tbsp sliced or slivered almonds
1 Tbsp Red Wine Vinegar or Balsamic Vinegar
Splash of lemon juice
Pepper

Directions: In a large bowl, combine the fresh spinach, raspberries, and almonds. Toss with your choice of vinegar and a splash of lemon juice. Then scramble egg whites and add on top of the salad. Add pepper to taste.

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DESSERT – SATISFYING SMOOTHIE

6oz plain nonfat Greek yogurt
1 cup raspberries
1 Tbsp almond butter (unsalted and unsweetened)
½ tsp ground cinnamon
½ tsp pure vanilla extract
3 Ice cubes
splash of water

Directions: Combine Greek yogurt, raspberries, almond butter, cinnamon, vanilla, and ice cubes in a blender. Add small amounts of water until preferred thickness is desired. Blend away and enjoy.

Recommendation: Use frozen raspberries to make your smoothie extra thick and cold.

Happy fashion week style bunnies!
Health & Happiness
xo Catherine

Birthday Cake Batter Protein Pancakes

Happy birthday to me, happy birthday to me, happy birthday to meeeeeee, happy birthday to me!

Congratulations to the winner of my 25th Birthday Giveaway: Melissa M. (@FitMooney on Instagram)! be sure to check your email so I can get your prize on its way to you!

I LOVED reading all of your comments about “the best birthday gift you’ve ever received” for the giveaway! Some of them were so sweet that I was sitting in bed with my bunny stuffed animal tearing up, and others had my laughing uncontrollably. Thank you so much to each and every one of you who reads my blog, shares it on social media, tells your friends and family about it, and for entering my giveaway! Your support means the world to me. This blog has been a dream job and has brought me so much happiness that I cannot even describe.

Today is my 25th birthday! What is more appropriate than Birthday Cake Batter Protein Pancakes?! Ummm, nothing. I love cake batter, I mean who doesn’t? This is a healthy high protein twist on pancakes that you will absolutely love. If you’re looking for a super cute birthday breakfast to surprise your health nut or gym bunny friend, you can top these protein pancakes with with vanilla greek yogurt “frosting” and sprinkles, or if it’s your unbirthday, you can eat them plain with maple syrup! They’re great both ways!

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Birthday Cake Batter Protein Pancakes
Serves 1

1 scoop vanilla protein powder
1/2 cup rolled oats
1 whole egg
1 egg white
1 tsp baking powder
1/2 tsp almond extract

Add all ingredients into a high powered blender and blend until smooth. The batter will be thick, so you may have to spoon it onto the skillet. Heat a skillet over medium-high heat. Generously spray the skillet with nonstick cooking spray, and pour a palm sized amount of batter. Let the batter cook for about one minute or until bottom is golden brown, flip, and then repeat until cooked through. Be sure to re-spray the pan with nonstick cooking spray in-between each pancake. Serve hot with “protein frosting” or maple syrup!

Protein Frosting
Vanilla Chobani Greek yogurt
Rainbow sprinkles

Sugar-Free Protein Frosting
Chobani Nonfat plain Chobani Greek Yogurt
1/2 tsp vanilla extract
Stevia, splenda, or sugar-free sweetener of choice to taste

Dole Bananas Dessert Quesadilla

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The Peel the Love Summer Banana Cabana is touring the nation until Labor Day so there’s still plenty of time to catch an event near you!  Events include yummy samples, free recipe cards, giveaways, coupons and more! Checkout the tour schedule and catch a Banana Cabana event in your area!

Since the Dole Bananas summer Peel the Love tour is coming to an end in September, so I wanted to share another banana recipe with you guys!

This is a super easy healthy dessert or sweet snack idea that you can make yourself or share with friends (but let’s be honest, who likes sharing their dessert?!). The amount of dessert quesadilla flavor combinations are endless. Don’t like peanut butter? Try almond or cashew butter! Not a fan of chocolate? Sprinkle on some cinnamon instead! Get your kiddos (or roommates, can you say girls night?!) in the kitchen and let them add their favorite toppings to their banana quesadillas before cooking!

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Dole Bananas Dessert Quesadilla
Serves 1

1 whole wheat tortilla
1/2 Dole Banana
1 Tbsp peanut butter
1 tsp mini chocolate chips
1 tsp shredded coconut

Spread peanut butter evenly on tortilla. Slice banana and distribute to one side of the tortilla. Add chocolate chips and shredded coconut. Over medium high heat, grease a skillet with olive oil cooking spray or healthy butter/spread alternative. Place the tortilla in the skillet and fold in half. Cook for about 1 minute or until underside becomes golden brown. Flip tortilla to cook other side until golden. Remove from skillet, slice, and serve immediately.

Dole Banana Peel The Love Tour Dates 1

REMAINING DOLE BANANA CABANA TOUR DATES:
August 7-10: San Francisco, CA
August 11-15: Sacramento, CA
August 14-16: St. Louis, MO
August 17-18: Reno, NV
August 22-25: Portland, OR
August 21-24: Des Moines, IA
August 29 - September 1: Seattle, WA
August 29 – September 1: Minneapolis, MN

Show Dole Bananas some Love!
Website // dole.com/peelthelove
Facebook // Facebook.com/DOLEbananas
Twitter // @DOLEbananas
Pinterest // Pinterest.com/DOLEBananas

Espresso Chocolate {avocado} Mousse

Today’s recipe is a sweet little treat made with healthy fats from avocado, naturally sweet Medjool dates, and mineral & antioxidant loaded raw CaCoCo chocolate blend. Not only is this dessert rich and flavorful, but it’s also vegan/plant based, refined sugar-free, and loaded with omega-3 fatty acids, vitamins, and minerals.

Don’t let the avocado scare you, I promise you cannot even taste it after the espresso, cacao, and Medjool dates are added! Avocado gives this recipe the perfect creamy texture that you will be sure to love. This kicks your typical Jell-O pudding to the curb! Plus you can make it in under 5 minutes!

Eat it plain, or spread it on a brown rice cake or whole grain toast for a quick snack!

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Espresso Chocolate {avocado} Mousse
Serves 2

1/2 avocado
2 Tbsp Original CaCoCo (or raw cacao powder)
1 Tbsp coconut milk (or milk of choice)
1 shot of espresso (or 3 Tbsp strong french press)
4 Medjool dates, pitted

Remove pits from dates. Combine all ingredients in a food processor or blender and blend until smooth and mousse-like.

Homemade Animal Cookies

Sorry for the lack of posts recently, little bunnies! My sister got married on July 19th, so as you could imagine, life has been pretty crazy! I finally got a few minutes to myself to relax and catch up on emails after our out-of-town guests had returned home and the newlyweds left for their honeymoon!

I want to introduce you all to Erin! Erin is one of my friends, and also my spin buddy at Full Psycle! She loves baking and creates the best low-ingredient desserts on her blog (3 ingredient red velvet cookies? I meannnnn). I am one lucky duck and get to taste test when she brings her creations to spin! She so totally spoils me!
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I love that she balances baking, healthy eating, and exercising. She loves green juice, and salads, but she also loves the occasional sweet treat. She’s seriously adorable and such an amazing person with mad style.

Erin and I had a fun girls’ day and made these adorable bunny ‘circus’ animal cookies!

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I bought this adorable bunny cookie cutter from our favorite store Daiso! It’s a Japanese dollar store, so this cookie cutter was only $1.50 in store!

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Instead of using artificial food coloring to dye our frosting pink, we used small amount of beet juice from canned beets!

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Homemade Animal Cookies
{with vegan options}

1 ½ cups White Flour (or gluten free alternative)
½ cup Sugar
¼ tsp salt
½ cup Earth Balance Buttery Spread
1 egg (or egg replacer for vegan alternative)
½ tsp vanilla

Preheat oven to 350 degrees. Combine all dry ingredients (sugar, flour, salt) in one bowl. In a separate bowl, combine all wet ingredients (earth balance, egg, and vanilla) and beat using a hand mixer until well mixed. Slowly add the dry mixture into the wet mixture while beating with a hand mixer until dough has been formed. Place the dough in the refrigerator for about 30 minutes until dough hardens. Roll out dough with a rolling pin in between parchment paper (if the dough seems too sticky to roll out, add an extra tablespoon or two of flour). Cut desired shapes with cookie cutters until all the dough has been used. Bake for 5 minutes until lightly golden brown.

For the frosting:
Royal Icing
1 cup powdered sugar
1 Tbsp vanilla soy milk (or almond milk – creamer is best)
¼ tsp vanilla

Combine all ingredients with a small whisk. Divide frosting evenly into two separate bowls. Use 1/4 – 1/2 tsp of beet juice in one half of the frosting to give a light pink color.

Vegan option: Melt vegan white chocolate chips. Color half of the chocolate chips with about 1/4 – 1/2 tsp of beet juice for pink coloring.

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