Archive of ‘Snacks’ category

Dole Banana Power Pops

I have been working with Dole for over three years now, and I am so honored to be an official Dole ambassador for 2015! I’m also really excited to announce the launch of Dole’s “Get Up and Grow!” campaign and tour! All of my bunnies know that I am a huge advocate for “eating more rabbit food” and getting as many fruits and vegetables into your diet as possible. You’ve seen me hide spinach in everything from smoothies to brownies and it’s no secret that I love introducing my readers to healthier options. That’s why I’m so excited for Dole’s “Get Up and Grow!” campaign and initiative to directly challenge the public to adopt a healthier daily routine including eating more fresh fruits and vegetables!

The Dole “Get Up and Grow” tour caravans are making roughly 480 stops at supermarkets and special events throughout the U.S. and Canada this summer that you won’t want to miss!

“Multiple colorful Get Up and Grow! Tour caravans with rolling kitchens will deliver innovative new recipes, product samples, a do-it-yourself smoothie bar, free giveaways for the whole family and other activities specifically created to showcase the fun, flavor and preparation possibilities of fresh fruit and vegetables and a plant-based diet. Visitors can also present a grocery receipt showing a qualifying level of DOLE® fresh purchase to receive a limited-edition, commemorative Get Up and Grow! item.

The new recipes available for sampling range from the Banana and Blue, Breakfast Smoothie, Power Punch Smoothie and Spinach-Avocado Hummus to the Grilled Banana Parfait, Southwestern Gazpacho, Caesar’s Bounty Salad and Charred Summer Salad, which Dole has proclaimed 2015’s “Official Salad of Summer.”

Dole-Get-Up-and-Grow-Tour-2015Take the Pledge Today & View Tour Dates and Info!

I’m really into snacks, they literally make the world go round. My absolute worst snack attacks usually hit at about 3pm and midnight (I know, it’s so bad) and although I try to avoid the midnight snacking by sipping on herbal tea, the midday hunger is unavoidable. 3pm is that awkward time in-between lunch and dinner when you don’t want to eat something heavy and spoil your dinner, but you need something to give you energy and nourish your brain and body to get you through the next few hours. This is when Banana Power Pops are the perfect little energizing snack. Natural sugars and potassium from bananas, antioxidants and caffeine from dark chocolate, and nourishing plant based fats from the nut and seed toppings make a winning combo to power you up and give you a dose energy! They also make a great cool treat during the hot summer when kept in the freezer!

Power snack or dessert? You decide!

Dole-Banana-Power-Pops-1 Dole-Banana-Power-Pops-2 Dole-Banana-Power-Pops-3 Dole-Banana-Power-Pops-4 Dole-Banana-Power-Pops-5 Dole-Banana-Power-Pops-6 Dole-Banana-Power-Pops-7
Dole Banana Power Pops

1 Dole Banana
1/4 cup dark chocolate chips or vegan chocolate chips
Toppings: shredded coconut, sliced almonds, chia seeds, raisins, oats.
Lollipop Sticks

1. Peel and slice banana into half inch thick slices.
2. Melt chocolate in a saucepan over medium heat.
3. Place a lollipop stick in each banana slice.
4. Dip each banana slice one by one into dark chocolate and sprinkle with desired topping.
5. Place dipped banana slices on wax paper and place in the freezer until hardened. Enjoy cold.

Dole-Get-Up-and-Grow-Ambassador-Facebook-ChatI am hosting a Facebook chat this Thursday, June 11 at 5pm PDT (8pm EST!) on the Dole Facebook page! Make sure to stop by, chat, and ask me questions!

Health & Happiness
xo-Catherine

3 Ingredient Magic Cookies

I remember seeing a banana oat cookie recipe floating around Pinterest a couple of years ago and I thought it was too good to be true. Welllll I pintested it and it was a total flop. My cookies were rubbery and looked like one of those typical “NAILED IT!” photos. It was bad. Like most of the omgsupercool intriguing Pinterest recipes that I’ve tried, I got super frustrated, annoyed, and never tried it again.

Well, here I am years later conquering the banana oat cookie, and not to toot my own horn but, TOOT FREAKING TOOT I actually nailed it! In the correct kind of nailed it way. And these cookies are seriously magical! The original recipe called for cinnamon, vanilla, and raisins, but I am giving a big N-O to those ingredients for my magical cookies. I’ve also mastered the ratio of ingredients so your cookies don’t look like a pile of unicorn poop when they come out of the oven. You’re welcome.

I am happy to tell you that these cookies are gluten-free (make sure to buy uncontaminated oats), vegan, nut-free, seed-free, dairy-free, soy-free, wheat-free, refined sugar-free, and absolutely magical. Plus, you might just happen to have two super ripe bananas on your counter just waiting to be used… for cookies!

3-Ingredient-Banana-Oatmeal-Chocolate-Chip-Magic-Cookies3-Ingredient-Banana-Oatmeal-Chocolate-Chip-Magic-Cookies-1 3-Ingredient-Banana-Oatmeal-Chocolate-Chip-Magic-Cookies-2 3-Ingredient-Banana-Oatmeal-Chocolate-Chip-Magic-Cookies-3 3-Ingredient-Banana-Oatmeal-Chocolate-Chip-Magic-Cookies-4 3-Ingredient-Banana-Oatmeal-Chocolate-Chip-Magic-Cookies-5 3-Ingredient-Banana-Oatmeal-Chocolate-Chip-Magic-Cookies-6 3-Ingredient-Banana-Oatmeal-Chocolate-Chip-Magic-Cookies-7 3-Ingredient-Banana-Oatmeal-Chocolate-Chip-Magic-Cookies-8 3-Ingredient-Banana-Oatmeal-Chocolate-Chip-Magic-Cookies-9 3-Ingredient-Banana-Oatmeal-Chocolate-Chip-Magic-Cookies-123-Ingredient-Banana-Oatmeal-Chocolate-Chip-Magic-Cookies-11
3-Ingredient-Banana-Oatmeal-Chocolate-Chip-Magic-Cookies-13 3-Ingredient-Banana-Oatmeal-Chocolate-Chip-Magic-Cookies-14
3 Ingredient Magic Cookies

Yields 20 cookies

2 large ripe bananas
1 cup whole rolled oats
¼ cup vegan chocolate chips (I love Enjoy Life brand)

additional ¼ – ½ cup rolled oats as needed to thicken batter

1. Preheat oven to 350. Line a baking sheet with parchment paper.
2. Place bananas and 1 cup of oats in a food processor and blend until the bananas are smooth but you can still see bits of oats.
3. The consistency will depend on the size of your bananas, so if your mixture is too runny, transfer to a bowl and fold in ¼ cup of whole rolled oats to make it thicker. If the dough still isn’t stiff enough, add another ¼ cup of oats. Add chocolate chips and mix in with a spoon.
4. Using a 1 Tbsp sized measuring spoon scoop heaping spoonfuls of dough and place onto parchment paper.
5. Bake for 12 to 15 minutes until tops are golden.

If you follow me on Snapchat, you probably saw me making these cookies yesterday!
Snapchat Username: @EatRabbitFood

I’m off to Disneyland today with Matt and his family for his sister Olivia’s birthday!
Be on the lookout on my Instagram if you’re at Disneyland today, I have a little surprise planned!

Health & Happiness
xo-Catherine

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!

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.

Quinoa Peanut Butter Crunch Cups

In the recipe, puffed quinoa is coated in a rich mixture of peanut butter, coconut butter, coconut oil, maple syrup, and vanilla extract. That nutty mixture is then spooned into muffin liners and popped into the freezer to set. After an hour or so, you’ll have crunchy, peanut-buttery, and addictive little cups of goodness. These crave-worthy peanut butter cups are sweet enough for dessert, yet totally pre and post workout snack-approved.

All of my bunnies know that I love making recipes as simple as possible, and simple to me means as few ingredients as possible. This recipe only contains 6 ingredients and I bet you have more than half of them at your house right now!

Quinoa-Peanut-Butter-Crunch-Cups-1 Quinoa-Peanut-Butter-Crunch-Cups-2Now before anyone asks, “do I have to go out and buy coconut butter? Isn’t it the same as coconut oil?” let me give you the 411! At one point, I thought they were the same thing. I thought that when coconut oil was at its solid form it was considered coconut butter and when it was melted and liquid it was considered coconut oil. Well I was wrong! No shame!

Coconut oil is JUST the oil that is extracted from the meat of a coconut. Coconut butter is the whole meat of the coconut pureed into a creamy butter. If you’re curious, coconut meat (by nature) is approximately 65% oil! So there it is folks, coconut butter has the flesh of the coconut in it! Look at the difference in the photo above (coconut butter on the left, and coconut oil on the right).

Quinoa-Peanut-Butter-Crunch-Cups-3*You can purchase puffed quinoa at specialty health food stores but it’s kind of tricky to find and it may be a bit on the pricier side, so in this post I’m showing you how to make your own puffed/popped quinoa! Heat a large stock pot over medium heat (I have an induction stove, and I set my heat to level 6 out of 9). Once the pot is hot, pour a small amount (just enough to cover the bottom of the pan as seen in the photo below) of pre-rinsed and dried quinoa over the bottom of the pan. Gently swirl the quinoa around with a wooden spoon as it pops (this helps prevent burning). You’ll notice that the quinoa has a very quiet little crackle pop, and its popped state is only the tiniest bit larger than its unpopped state (nothing like popcorn!). Once your first round of quinoa has popped (a minute or two), pour it into a bowl and repeat until you have 1½ cups. I like to have a bowl of unpopped quinoa ready to pour into the pot, and then a bowl on the other side for the puffed quinoa to go into when it has finished popping.

1½ cups of unpinned quinoa is pretty darn close to 1½ cups of puffed quinoa in the end since there is barely any difference in size once it has puffed!

Quinoa-Peanut-Butter-Crunch-Cups-4 Quinoa-Peanut-Butter-Crunch-Cups-5 Above is a photo of unpopped quinoa to the left and popped or puffed quinoa on the right. See how there is a very slight difference in size, but the little ring inside has expanded?

Quinoa-Peanut-Butter-Crunch-Cups-6 Quinoa-Peanut-Butter-Crunch-Cups-7 Quinoa-Peanut-Butter-Crunch-Cups-8 Quinoa-Peanut-Butter-Crunch-Cups-12Quinoa-Peanut-Butter-Crunch-Cups-13Quinoa-Peanut-Butter-Crunch-Cups-9 Quinoa-Peanut-Butter-Crunch-Cups-11Quinoa-Peanut-Butter-Crunch-Cups-10

Quinoa Peanut Butter Crunch Cups
By Blissful Basil
Makes 12 crunch cups

1½ cups puffed quinoa*
¼ cup + 2 Tbsp peanut butter
¼ cup + 2 Tbsp coconut butter
2 Tbsp coconut oil
1½ Tbsp pure maple syrup
1 tsp vanilla extract

Puff quinoa over a stove as described underneath photos above and set aside.* In a saucepan over low heat, combine the peanut butter, coconut butter, coconut oil, maple syrup, and vanilla extract. Stir for 3-4 minutes or until the mixture is completely melted and smooth. Next, turn off the stove and pour the puffed quinoa into the melted peanut butter mixture. Line a muffin tin with 12 muffin liners. Scoop 2 tablespoons of the quinoa mixture into each muffin liner and smooth the tops with a spoon if needed. Place the muffin tin in the freezer for 1 hour to set. Once the cups have set, they can be transferred to the refrigerator to store. Do not leave at room temperature or they will melt!

The Rabbit Food Pyramid Breakdown:
Produce: none
Whole Grain: quinoa
Protein: none
Plant Based Fat: peanut butter, coconut butter, and coconut oil

Rabbit Food Meal Tip: 1 Quinoa Peanut Butter Crunch Cup is 2 tablespoons of plant based fat and a small serving of whole grain. Enjoy this with an apple and glass of soy milk to make it a Rabbit Food Approved meal! Or blend some fruit and soy milk together with some ice as a smoothie.

Health & Happiness
xo-Catherine

P.S. I joined Snapchat!!! Open up Snapchat on your phone and take a photo of the image below to instantly add me to your Snapchat friends! Or add me the old fashioned way :)
I’ll be sharing behind the scenes photos and videos of me cooking, working on my blog, working out, and probably lots of super cute pictures of my corgi, Teddy!
Snapchat: @EatRabbitFood

Quinoa-Peanut-Butter-Crunch-Cups-14

1 2 3 20