Archive of ‘Toast Tuesdays’ category

Easy Peasy Mushroom Crostini

Hi everybunny!
Sorry for the lack of post yesterday… but I have good news: New RFFMBT shirts are almost here! Keep checking back because I am hoping to have them listed in the shop later this week! I will make an announcement via my blog, Instagram, Facebook, and Twitter when they are ready for purchase! I have a couple of new designs that I’m really excited for you guys to see as well as my famous “Eat More Rabbit Food” shirts!

Oh My Goji Shirt
Remember when I used to do Toast Tuesdays?! Today’s recipe kind of brings that back to the blog… in a super sophisticated toast way haha. Here’s to this small bite for Toast Tuesday!

Whether you’re entertaining guests, in need of a quick snack, or looking for a simple appetizer for dinner with your family, these Mushroom Crostini are easy peasy to make! I find myself loving the most simple of recipes because you get to experience so much of one flavor in a single bite. These minimal ingredient mushroom crostini were inspired by my trip to the Mycopia Mushroom Farm and are full of earthy flavor and the perfect amount of crunch and chewiness. The flavor of mushrooms cooked in olive oil, salt, and pepper is like no other. Simple, and delicious.

Easy Peasy Mushroom Crostini
Easy Peasy Mushroom Crostini
Easy Peasy Mushroom Crostini
Easy Peasy Mushroom Crostini

Easy Peasy Mushroom Crostini
Serves 1 – when making this recipe for guests, the more mushrooms the merrier!

4 slices of whole grain baguette, 1/2 inch thick slices
1 cup chopped baby bella mushrooms
1 Tbps olive oil
Pinch of salt & pepper

Preheat oven to 350 degrees. Lay sliced bread on a baking sheet and spray each piece with olive oil cooking spray. Bake for about 15 minutes or until they begin to turn golden brown. While the crostini cook in the oven, heat olive oil in a skillet. Add the mushrooms and cook for about five minutes until they become soft. Sprinkle with salt and pepper and toss well. Transfer the mushrooms and top on the whole grain crostini. Serve.
Note: I like to use olive oil spray to lighten up my crostini bread. Especially since there is already a serving of olive oil mixed in with the mushrooms! It’s a lighter way to get your bread crispy.

The Rabbit Food Pyramid Breakdown
Produce: mushrooms
Whole Grain: baguette slices
Protein: suggestion – complete this meal with a side of 1/2 cup cooked lentils, chickpeas, or beans!
Plant Based Fat: olive oil

Sunny Side Up Avocado Toast

Happy Toast Tuesday!

So I’ve seeing this “sunny side up egg in a bell pepper mold” idea floating around Pinterest for quite some time now, and finally decided to give it a try. THIS IS AWESOME! Whenever I try to make sunny side up eggs, the whites end up spreading all over the pan and burning before the yolk can even begin to heat up! My sunny side up egg problems have now been solved with the addition of a veggie. So simple and amazing!


Sunny Side Up Avocado Toast
Serves 1

1 slice whole-grain bread
1/4 avocado
1 egg
1 slice 1/2in thick bell pepper ring
pepper to taste (optional)

Slice the bell pepper into 1/2 inch rings. Lightly coat a pan in nonstick cooking spray and place over low heat. Place bell pepper ring into he pan. Crack egg in the middle of the bell pepper ring. Cover and cook over low heat until done. If you would like to keep the yolk runny, cook over low heat until only the whites are done. While the egg is cooking, toast the bread, spread with fresh avocado. Once egg is finished cooking, transfer from the pan with a spatula and place it on top of the toast. Add pepper to taste desired.


The Rabbit Food Pyramid Breakdown
Produce: bell pepper (but not enough to be one serving)
Whole Grain: toast
Protein: egg
Plant Based Fat: avocado

Cherry Chia Jam

Happy Toast Tuesday!
I decided to change things up a weeee bit for this week’s Toast Tuesday by posting a toast related recipe! This recipe if from one of my favorite blogs: Eating Bird Food! Brittany has some really fantastic healthy recipes and she is basically a chia genius. She is super creative with her recipes & ingredients and gives the term “bird food” a whole need meaning!

Brittany’s Easy Chia Seed Jam used strawberries, but since I am allergic to berries (with the exception of raspberries), I decided to go for cherries. It can be really tricky to find yummy jams and jellies other than orange marmalade and grape, so once I saw Brittany’s super simple recipe I was pumped to make my own! You will not believe how easy this recipe is. Only three steps stand between you and some fresh homemade jam! It is so delish, you could actually enjoy this jam as a vegan Jello-O snack which counts as 1 serving of fruit, and one serving of plant based fat!


Cherry Chia Jam

Makes about 1 cup of jam

1 cup black cherries (I used frozen pitted)
1 Tbsp chia seeds
1 Tbsp water

Defrost the cherries under warm water until thawed and remove pits if necessary. Place the cherries and 1 Tbsp of water in a blender and pulse until cherries are mashed, but not completely pureéd. Transfer the mashed cherries to a jar and stir in the chia seeds. Refrigerate for about 60 minutes until chia seeds expand and turn the content into a thick jam.

Apple Walnut Toast

Hello Helloooo!
I had the BEST breakfast this morning! Of course it was toast in honor of Toast Tuesday!

Today I did my first official guest post for a blog called Wonder Forest! The author, Dana is a very stylish and extremely talented blogger, graphic artist, and entrepreneur from Ontario, Canada! She owns an adorable shop called Wonder Forest and is also a co-owner of another called Fawn & Flora!

Make sure to stop by and checkout my healthy recipe for: Campfire Kisses! Caution, you will spend hours on her gorgeous blog… Sophisticated combinations of color, typography, and imagery ahead!

Nowww back to some delicious toast! My palette has been craving all sorts of crazy flavor combinations, so I have been experimenting with tons of different food pairings. It’s fun to discover new favorites and change up the good ol’ day breakfast routine!


Apple Walnut Toast
serves 1

1 slice whole-grain toast
1 fuji apple
2 Tbsp nonfat cream cheese
2 Tbsp walnuts
cinnamon to taste

Toast the bread and slice the apple. Spread the toast evenly with cream cheese and top with apple slices and walnuts. Sprinkle with a dash of cinnamon to taste!

The Rabbit Food Pyramid Breakdown
Produce: apple
Whole Grain: bread
Protein: nonfat cream cheese
Plant Based Fat: walnuts

 

Patriotic Toast

Happy almost Independence Day and official Toast Tuesday!

4th of July is upon us and it’s time for some fun in the sun, barbecuing, and fireworks! Start your morning off right with this adorable American flag toast! I originally saw this toast idea floating around Pinterest last week and just had to make it. The only problem? I’m deathly allergic to the red & blue ingredients… Booooo (more on the allergy subject later)! I can’t have white toast, no fun! I decided I would make myself a star shaped slice of toast with some PB so I can join in on the fun when I make this for my friends tomorrow. Back to the American flag cuteness, whoever thought of this is a genius. What a cute idea for kids… and adults!


I’ll be taking tomorrow off to celebrate the holiday and I wish everyone a fun and safe 4th of July! Be smart and wear your sunscreen, Skin Cancer does not discriminate.

Patriotic Toast
serves 1 

1 slice whole wheat bread
1 Tbsp nonfat cream cheese
1 Tbsp strawberry jam
9 blueberries
4 banana slices (halved)

Toast the bread and spread evenly with cream cheese. Place the blueberries in 3 rows of 3. Spread the strawberry jam over the rest of the toast and create stripes with the banana halves.

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