Archive of ‘Recipes’ category

Crunchy Chia Energy Bites

Congratulations to the winner of my Butter London Giveaway, Margaret! I cannot wait for you to get your Butter Box :)

I am off to one of my sister’s bazillion bridal showers this morning and after that I’m flying straight to San Francisco for 24 hours, and then leaving for Florida for a conference on Tuesday morning! The next month leading up to my sister’s wedding (July 19th) is going to be a serious whirlwind.

I picked up the new EMRF neon summer tanks, but I won’t be able to list them in my store until I get back from all of my crazy travels next week. Most of you already know, that this blog and store is run by me, myself, and I, so I didn’t want to post the new shirts and be unable to ship them for a week. I hope you guys understand! New shirts will be available soon though!

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Today’s recipe is for Crunchy Chia Energy Bites! I took double back-to-back classes at Full Psycle the other day and wanted to share my secret pre and in-between workout snack. When you do a really intense cardio session like cycling/spinning, you don’t want to eat something heavy before because you will feel absolutely terribly during class, and you don’t want to go starving because you will be terribly weak. It can be really hard to find a snack suitable for you and your chosen workout, but this is what I love!

These energy bites are filled with natural sugars and carbohydrates from Medjool dates, a little dose of protein and healthy fats from cashews, and omega 3 fatty acid from chia seeds. They’re light enough that you can have one or two a half hour before class and one in-between grueling workouts! They also make a great afternoon snack for adults and kiddos!

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Crunchy Chia Energy Bites
Makes about 8

1/2 cup cashews
1 cup medjool dates, pitted
1/2 tsp vanilla extract
1/4 tsp salt
2+ Tbsps chia seeds

In a food processor, pulse the cashews and salt until they are broken into tiny pieces (do not pulse for too long, as it will turn into powder). Pit the dates and add them along with vanilla extract to the food processor. Blend the dates and cashews together until dough is formed. The mixture should stick together and be pliable. Remove the mixture and form into 1 Tablespoon sized balls. Roll each ball in a bowl of chia seeds. Store in refrigerator for snacking!

Vegan Tofu Scramble

Hi my little loverbuns!

Thank you thank you thank you for your incredible comments on my post earlier this week. It’s hard to put these kinds of things out there onto the world wide web, but writing it all out helps me so much, and your support works miracles for my soul! I am so moved by all of your beautiful, kind, and motivating words. I feel so close to so many of you just from your comments! I love my little RFFMBT community so much, I cannot even describe how much you all inspire me everyday! I feel so honored that you feel comfortable enough to share your personal stories with little old me! I am amazed by all of you. Seriously. I’m pretty much speechless and want to type the same thing over and over because I’m so overwhelmed by your support and kindness! Thank you!

I’m really excited to share this awesome vegan staple with you. This is a dish that I make quite often, so often that I actually didn’t realize that I never posted it on here!

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Tofu scrambles are a great way to start your morning. This eggless replacement for your traditional scrambled eggs is loaded with protein and is also cholesterol-free!

For all of you “texture eaters” out there, let me give you the 411 before you get totally weirded out. There are a few different firmnesses of tofu. I love firm to extra firm tofu. It’s a bit tougher and chewier, but if that totally gives you the heebie-geebies just reading about it, never fear: there is also silken tofu! Silken tofu is a lot softer, and when “scrambled” resembles more of a light fluffy texture (similar to actual scrambled eggs). After you select the correct tofu for your texture preference, you are good to go! This is a really simple recipe, and the combinations of veggies are endless.

To make this scramble a complete Rabbit Food approved meal, I made it into a breakfast burrito with 1 whole grain tortilla (you could also swap the whole grain tortilla for 2 corn soft taco sized tortillas instead.). Finally, a breakfast burrito that won’t weigh you down and leave you overly stuffed!

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I like adding turmeric to my scrambles because it gives flavor and a yellow color that resembles eggs!

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Vegan Tofu Scramble
Serves 1

1/4 package of tofu
1 Tbsp extra virgin olive oil
1/4 cup onion, diced
1/2 red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
1/4 tsp garlic powder
1/2 tsp turmeric
1 Tbsp nutritional yeast

Remove tofu from packaging and strain water. Remove as much excess water fem tofu as possible by pressing it firmly between paper towel. Cut the tofu evenly into 4 cubes and store 3 remaining cubes in a container in the fridge. Place the tofu cube into a bowl and crumble with a fork. In a pan over medium heat, combine olive oil and tofu. Add the onions, bell pepper, garlic powder, turmeric, and nutritional yeast, and stir until onions become translucent. Transfer the tofu scramble to a tortilla, drizzle with hot sauce, and enjoy hot!

The Rabbit Food Pyramid Breakdown:
Produce: onion and bell peppers
Whole Grain: tortilla
Protein: tofu
Plant Based Fat: olive oil
Free Extras: garlic powder, turmeric, hot sauce, & nutritional yeast

PB Green Smoothie

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I loveeee green smoothies, and I love that DOLE has added all of these amazing new Power Up Greens to their lineup. I usually do a lot of fruit and veggie green smoothies, but this week I decided to try a different type of green monster smoothie from my fellow DOLE buddy, Kristin from Iowa Girl Eats! I love the addition of Greek yogurt and peanut butter in her smoothie recipe! It tastes so good, yet it’s so good for you!

DOLE’s new Power Up Greens ‘Baby Kale & Greens’ is loaded with baby spinach, baby kale, baby green chard, and baby red chard. This combination of dark leafy greens provides the perfect lineup for bold flavor and nutrition. With vitamin A, vitamin C, vitamin K, folate, manganese and calcium, this blend is a perfect way to power up by adding a boost of nutritious flavor to soups, smoothies and more.

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During the launch of DOLE Power Up Greens, DOLE sent me an adorable smoothie tumbler so I can power up on Green smoothies all summer long. They also sent me a super cute salad green yoga mat and custom DOLE earbuds for my workouts! They’re the perfect power up workout accessories!

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PB Green Smoothie
Adapted from: Iowa Girl Eats
Serves 1

1 frozen banana
1 Tbsp peanut butter
1/2 cup vanilla Greek yogurt
1 cup unsweetened vanilla (or regular flavor) almond milk
2 cups DOLE Power Up Greens™ ‘Baby Kale & Greens’

Combine all ingredients in a blender and blend until smooth.

Easy Veggie Burger (for the busy days)

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First of all, sorry for the lack of posts last week! I have been shipping shirts like a mad woman, and then I went on a blogger trip where my car broke down! Stories of that crazy adventure to come later this week!

So you guys know that I’m not the biggest fan of frozen meals and such. I try my hardest to eat fresh fruits and veggies and cook meals from scratch as often as I can, but like everyone else, some days I’m just too busy or tired to cook dinner. On those days, when I’m low on time or energy, Dr. Praeger’s Veggie Burgers have been a lifesaver for me. Just a little FYI, this is not a sponsored post, nor are half of the products that I post here; I sincerely love these veggie patties, and had to share them with you guys! This is the absolute easiest meal to make and still stick with The Rabbit Food Pyramid.

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I love that their ingredient list doesn’t include any type of preservatives, chemicals, or modified ingredients. They’re vegan, GMO free, kosher parve, and free of saturated fat, and cholesterol! Plus they even contain 5g of protein and are only 110 calories per patty!

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Nothing ever looks that pretty when frozen, but here it is in all of it’s frozen glory. I love the texture and that there are whole pieces of corn, and soybeans in there, as well as bits of carrots and other veggies. To find Dr. Praeger’s Veggie Burgers near you, check out their store locator.

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I don’t really buy buns unless I’m having friends and family over for a barbecue, so I love eating my burgers on a slice of toasted Dave’s Killer Bread in Powerseed. It’s really hearty and so soft! To Find Dave’s Killer Bread near you, check out their store locator.

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I treat this veggie burger as an open faced sandwich. I like to eat it with a knife and fork! It also slows me down from nom noming the entire thing at lightening speed haha.

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Easy Veggie Burger
Serves 1

1 slice whole grain bread (my fav is Dave’s Killer Bread in Powerseed)
Dr. Praeger’s Veggie Patty
1 slice reduced fat (or vegan) cheese (I used jack)
1/4 small avocado (mashed or sliced)

Optional: 1 Tbsp of your favorite condiment like Vegenaise or organic ketchup!

Toast bread, heat veggie patty on a microwave safe plate for 1 minute. After 1 minute, flip the patty and add cheese, microwave for 40 more seconds. Transfer patty to the toasted bread and add freshly sliced or mashed avocado and desired condiments.

The Rabbit Food Pyramid Breakdown
Produce: Dr. Praeger’s Veggie Patty
Whole Grain: bread
Protein: cheese
Plant Based Fat: avocado

Toastless Oatmeal French Toast

Raise your hand if you love French toast!
*both hands raise towards the ceiling*

This was one of my favorite special weekend breakfasts as a kid. Unfortunately a piece of white bread French toast will not hold me over for very long, or I’ll just want more and more until I’m overly stuffed. You guys know that I love making healthy versions of my fav comfort foods, so I wanted to try and make a healthy French toast out of oatmeal. No bread required! It’s definietly toastless French toast!

The oatmeal is cooked with water and a little bit of salt and then refrigerated in a pan overnight to form a “bread” that is then coated in a sweet cinnamon, vanilla, egg mixture, cooked over the stove, and baked! The oat squares become golden brown and crisp on the outside, while still being soft and chewy on the inside.

It’s actually simpler than it sounds, and the prep is pretty easy. I make both the oatmeal “bread” and egg mixture the night before I want to serve this breakfast and then assemble it in the morning.

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Oatmeal (Toastless) French Toast
Serves 2

Oatmeal “toast”
1 cup oatmeal
2 cups water
1/4 tsp salt

Egg Mixture
1 egg
1/4 cup almond or soy milk
1 Tbsp pure maple syrup or honey (or stevia for a sugar free option)
1/4 tsp cinnamon
1/4 tsp vanilla

Night before: Make the oatmeal “bread”: In a saucepan, bring the water, salt, and oats to a boil. Cook uncovered until the water has completely absorbed into the oats. Coat an 8 x 8 baking dish with non-stick cooking spray. Transfer the oatmeal to the baking dish and press firmly with a spoon until oats are distributed evenly and packed down. Place the oatmeal dish in the fridge uncovered (do not cover or it won’t solidify) overnight. Whisk together the egg mixture and place covered in the refrigerator.

In the morning: Preheat oven to 375 degrees. Cut the chilled oatmeal “bread” into 9 squares. Give the egg mixture one last stir, and then pour it over the bread pan, completely coating the dish. Spray a skillet with non-stick cooking spray and place over medium-low heat. Take a few oatmeal squares out of the egg mixture dish and place in the skillet, cooking on each side until golden brown, approximately 2 to 3 minutes per side.  Transfer oatmeal squares to a baking sheet and bake for 5-10 minutes. Serve hot with maple syrup or fresh berries and your choice of nut butter!

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The Rabbit Food Pyramid Breakdown

Produce: none – enjoy with 1 cup of fresh berries*
Whole Grain: rolled oats
Protein: egg
Plant Based Fat: none – top with 1 Tbsp nut butter of your choice*
* Follow these suggestions to make this a complete Rabbit Food Pyramid approved meal!

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