Archive of ‘Snacks’ category

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)!

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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?

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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

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20 Medjool Date Recipes // National #MedjoolDateDay

Today is National Medjool Date Day! To celebrate this naturally sweet holiday, I’ve gathered all of my super sweet recipes for you! I knew I used Medjool dates a lot, but WOW, I didn’t realize just how often I used them in my recipes! As you guys know, you will never find any recipes containing refined sugar on my blog, so Medjool dates make the perfect choice for most of my creations!

If you didn’t already know about Nature’s power fruit…
Natural Delights™ Medjool Dates, named an official “heart healthy” food by the American Heart Association, are low-medium on the glycemic index and packed full of fiber and potassium (50% more, by weight, than a banana) – making them perfect for boosting energy, satisfying hunger and helping with muscle recovery. Their caramel-like taste, consistency and natural sweetness gives them an advantage over refined sugars in recipes and pre- and post-workout snacks. Medjool dates are also gluten-free, Vegan, Halal and Kosher, making them perfect for nearly every diet.

Explore all of my sweet & savory Medjool date recipes, plus scroll all the way to the bottom for information about tonight’s #MedjoolDateDay Twitter Party brought to you by @NDmedjooldates for a fun Medjool convo with fellow blogger and host @CoryanneEttiene and a chance to win some awesome prizes (um, I heard there’s really cool fitness gear!) from Natural Delights™ Medjool Dates!

Meddjol-Dates-Lightened-Up-Date-ShakeLightened Up Date Shake

Medjool-Date-BBQ-SauceMedjool Date BBQ Sauce

Medjool-Date-Black-Bean-BrowniesBlack Bean Brownies

Medjool-Date-Brownie-BitesRaw Brownie Bites
Medjool-Date-Caramel-Date-SauceCaramel Date Sauce

Medjool-Date-Cashew-Cookie-Larabr{Copycat} Cashew Cookie Larabars
Medjool-Date-Chocolate-Chip-Chickpea-CookiesChocolate Chip Chickpea Cookies

Medjool-Date-Chocomole-1Chocomole

Medjool-Date-Crunchy-Chia-BitesCrunchy Chia Energy Bites

Medjool-Date-Espresso-Chocolate-Avocado-Mousse-6Espresso Chocolate Mousse

Medjool-Date-Hail-To-the-Kale-Salad-DressingHail To the Kale Salad & Dressing

Medjool-Date-Healthy-Chocolate-Chip-Cookie-Dough-DipHealthy Chickpea Chocolate Chip Cookie Dough Dip

Medjool-Date-Mini-Vegan-Pumpkin-Pies-1Mini Vegan Pumpkin Pies

Medjool-Date-Olive-Date-Tapenade-1Olive Date Tapenade

Medjool-Date-Peanute-Butte-rand-Jelly-SmoothiePB&J Medjool Date Smoothie

Medjool-Date-Raw-BitesRaw Bites

Medjool-Date-Raw-Gingerbread-MenRaw Gingerbread Men

Medjool-Date-Valentines-Day-Cookie-SandwichesValentine’s Day Cookie Sandwiches

Medjool-Date-Vegan-Banana-BreadVegan Banana Bread

Medjool-Date-Vegan-EggnogVegan Eggnog

National-Medjool-Date-Dat-2015-Twitter-Party

To mark the holiday, Natural Delights™ is partnering with blogger and power-Tweeter Coryanne Ettiene for a one-hour Twitter party TODAY Feb. 4 at 5pm PST/8pm EST. Guests who participate in the conversation by tagging @CoryanneEttiene, @NDMedjoolDates and using #MedjoolDateDay will have the opportunity to win more than $1,200 in fitness prizes, as well as downloading recently added recipes.

Don’t forget to tag @NDMedjoolDates@CoryanneEttiene and use #MedjoolDateDay!!!

Dole Spinach Hummus & Pita Christmas Trees + Giveaway

Dole-Christmas-Tree-Spinach-Hummus-Pita-10Dole-Christmas-Tree-Spinach-Hummus-Pita-1 Dole-Christmas-Tree-Spinach-Hummus-Pita-4Dole-Christmas-Tree-Spinach-Hummus-Pita-2 Dole-Christmas-Tree-Spinach-Hummus-Pita-3Dole-Christmas-Tree-Spinach-Hummus-Pita-5 Dole-Christmas-Tree-Spinach-Hummus-Pita-6 Dole-Christmas-Tree-Spinach-Hummus-Pita-8 Dole-Christmas-Tree-Spinach-Hummus-Pita-9Seasons green-ings little bunnies! Christmas is approaching and it’s time to think outside of the box, I mean bowl (salad bowl, that is!) for creative healthy holiday appetizers! I created these adorable Christmas tree appetizers out of pita bread, pretzel sticks, homemade spinach hummus (made with Dole Baby Spinach), and red bell peppers as decorations. There is no cooking required, which makes it a win in my book, plus they’re great for kids and adults. These adorable little appies will be the talk of any holiday party! Lettuce celebrate! ha ha ha!

Dole Spinach Hummus & Pita Christmas Trees
Makes about 1 1/4 cup of hummus
Each pita round makes 8 “trees”

Dole Spinach Hummus
2 cups Dole Baby Spinach, packed
1 cup chickpeas
1/2 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp tahini
1/4 tsp red pepper flakes
1/2 – 1 whole clove garlic
pinch of sea salt

Combine all ingredients in a food processor and blend until evenly mixed. Scrape down the sides of food processor with a spatula occasionally if needed.

Christmas Trees
whole grain pita bread
pretzel sticks
1 red bell pepper

Cut each round of pita bread into 8 triangles. Gently poke a pretzel stick into the bottom end of each pita using a twisting motion. Spread a thin layer of spinach hummus on each piece of pita. Thinly slice and chop the bell pepper into small pieces and decorate the pita trees (like tinsel or garland).

For more healthy holiday recipes, try Dole’s Laurel RougeWinter Citrus SaladButternut Hummus Tartine with Parmesan, and Green Pancakes with Pear-Lime Relish!

Health & Happiness
xo-Catherine

 

a Rafflecopter giveaway

*Must use a valid email address to enter. Must be a US resident to enter. Giveaway ends on Sunday, December 21st at 11:59 PM (PST).
1 winner will be randomly selected and announced on Monday, December 22nd.

This post has been sponsored by Dole. I received compensation for this post. All opinions are my own.

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