Recipes

Recipes

Tofu & Wild Rice Stuffed Pepper

One of my favorite new tricks is to cook veggies in low sodium vegetable broth instead of oil. When cooking with oil, it’s easy to loose track of how much you are using, and the calories and fat can add up quickly. Olive oil contains about 120 calories and 14 grams of fat per tablespoon compared to Pacific low-sodium vegetable broth, which has 15 calories per cup and zero grams of fat. This is an easy way to lighten up your dish, but still get the same sautéed texture. Olive oil is heart healthy and has tons of other benefits, but I usually like to use it with recipes that do not require heating/cooking it.

Tofu & Wild Rice Stuffed Pepper
serves 1

½ cup cooked wild rice
1/5 package tofu
1 large red bell pepper
¼ cup minced onion
¼ cup shredded carrot
¼ cup baby spinach (packed)
¼ cup chopped celery
¼ low-sodium vegetable broth
¼ tsp minced garlic or garlic powder
½ tsp salt-free Italian herb seasoning

Preheat over to 350 degrees. Cook the wild rice to package instructions and set aside. Cut the bell pepper in half and remove seeds, set aside. In a pan over medium heat, combine the tofu, onion, carrot, baby spinach, celery, and garlic and sauté in the vegetable broth until vegetables are tender and liquid has been absorbed. After vegetables and tofu have finished cooking, combine with wild rice and Italian herb seasoning. Pour the mixture evenly into the bell pepper halves. Place on a baking sheet and bake for 30 minutes. If needed, add foil over the tops of peppers to eliminate burning.

The Rabbit Food Pyramid Breakdown
Produce: bell pepper, onion, carrot, spinach, and celery
Whole Grain: wild rice
Protein: tofu
Plant Based Fat: none in this dish

 

Kiwi Swiss Pepper Toast

It’s Toast Tuesday!

The perfect sweet and savory combination of flavors that your palette will love.

Kiwi Swiss Pepper Toast
Serves 1

1 slice whole-wheat bread
1 triangle Laughing Cow Spreadable Light Creamy Swiss Cheese
1 kiwi
cracked black pepper to taste

Peel and slice kiwi. Toast the bread, spread with Swiss cheese, top with kiwi slices, and add freshly cracked black pepper to taste.

Hoppy Easter!

Hoppy Easter Everbunny!

I hope that everyone is having a fabulous Sunday with their family & friends!
Here is a photo of me and my bunny Louie when I was 3! He was a giant French Lop!

xo
Catherine
P.S. Have you heard that bangs are making a comeback? Check those babies outttt.

Raw Bites

Hoppy Easter healthy little bunnies!
I hope that everyone is having a fantastic weekend and enjoying time with their family and friends!

We all know that along with Easter, comes the oversized brunch portions, chocolate bunnies, and those darn Cadbury eggs… We might as well just call it Feaster. Instead of reaching for typical Easter candy and cookies filled with refined sugars, preservatives and saturated fats, have a raw bite! They can be made in 10 minutes, require no cooking or baking, and your family and friends will love them because they taste just like cookie dough! This is a great fun recipe to make with kids too!

When you consume raw unprocessed that are not cooked above 104° F, your body metabolizes them much more efficiently, allowing your body to focus energy on other parts of your system, other than digestion. These gluten-free, raw, vegan bite-sized treats provide healthy fats, natural sugars, and macronutrients that will satisfy your sweet tooth, give you a little burst of energy, and keep you away from the candy dishes!


Raw Bites
Makes 10 bites

6  pitted medjool dates
¼  cup unsalted almonds
¼  cup unsalted cashews
¼  cup unsweetened shredded coconut
2 Tbsp mini vegan chocolate chips or carob chips (optional)
1 Tbsp water

Combine almonds, cashews, and coconut in a food processor or high powered blender (I used my Vitamix). Pulse or blend until ingredients break down into small pieces but not into butter. Add dates and 1 Tbsp of water for moisture. Blend until a thick dough is formed. Remove the dough from your blender and stir in chocolate chips. With a measuring spoon, divide the dough into 10 balls, at 1 Tbsp each. Place in mini cupcake liners and store in a container in the freezer. Cool for 20 minutes before consuming.

Nutritional Information
Serving size: 1 bite
Raw Bites (Without Chocolate Chips)
Amount per serving: Calories, 80, Fat 4g, Carbohydrate 11g, Sugars 8g, Fiber 1.5g, Protein 1g

Raw Bites (With Vegan Chocolate Chips)
Amount per serving: Calories, 95, Fat 5g, Carbohydrate 12g, Sugars 9g Fiber 1.5g, Protein 1g

Recipe adapted from TIU 

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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