Archive of ‘Treats’ 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!

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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.

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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!

Vegan Eggnog

Vegan-Eggnog-5Copper Mule Mug:  Sur La Table

Vegan-Eggnog-1Vitamix 750: Sur La Table (on sale)

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December has been FLYING by. I cannot believe that 2014 is coming to an end. I just arrived home on Friday from visiting Matt while he was on tour in Chicago, and hosted my annual Ugly Sweater party the next night (Saturday). Photos to come : )

I am I am so so so so so excited because (drumroll please) today I finished my Christmas shopping! I started off overly eager online holiday shopping before Thanksgiving this year and then as soon as mid December rolled around I was more behind than anyone I knew! How the heck does that even happen?! Today I conquered Target (twice) and Ikea. It was no easy feat, but I took the furthest parking spots away and “hoofed it” as my mom would say, battled the crowds, survived the lengthy lines, and conquered Christmas shopping! WOHOO!!!

One of my favorite things in the world is giving gifts. I never ask my friends of family for lists – not because I want to get them random things, but because I listen to them all year long and compile a little secret list and surprise them when Christmas comes around. Gift giving is kind of my thing. I will do anything to get the perfect gift for someone, a la Arnold Schwarzenegger looking for TurboMan in “Jingle All the Way” (such a good movie)! It gives me so much joy to see my friends and family excited and surprised when they open gifts. There’s nothing like it!
Anyone else finish their Christmas shopping already?!

Now that the shopping talk is done, it’s time to cozy up by the fire, watch christmas movies, and sip on some vegan egg-less nog!

Traditional eggnog is filled with sugar, heavy cream, and egg yolk, which equals tons of saturated fat and cholesterol – yikes! Of course you can buy vegan eggnog in stores, but most of them contain loads of refined sugar. This eggnog recipe is made from whole plant based foods (with the exception of rum extract!) and natural sugars from Medjool dates!

You might ask, isn’t this recipe a little heavy on the fat (nuts)? Yes, it’s definitely a treat, but the fats from nuts are healthy monounsaturated fatty acids (MUFAs).

Why are MUFAs good for you?
Monounsaturated fats can help reduce bad cholesterol levels in your blood which can lower your risk of heart disease and stroke. Research also shows that these good-for-you fats may even target body fat where it’s hardest to lose – in your belly! Eat fat to lose fat! Good fat, that is!

Vegan Eggnog
By Chef AJ
Serves 4

3 cups almond milk
1 cup cashews
3/4 cup Medjool dates, pitted
1 Tbsp vanilla extract
3/4 tsp rum extract
1/4 tsp ground nutmeg

Ground nutmeg & cinnamon sticks for garnish

Blend all ingredients together in a high powered blender until smooth and creamy. Best when served cold.

Healthy Happy Holidays,
xo-Catherine

Oatmeal Stuffed Baked Apple

All of the sweet and tasty goodness of a traditional apple crisp, stuffed and baked inside a fresh Autumn apple. Serve it alongside some vanilla Greek yogurt for an extra filling fall dessert, for one!

This single serving recipe is so easy to make, plus it’s gluten free, and vegan!

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If you’re new to my blog, you will notice that the majority of my recipes are single serving – for one person. I’ve always struggled with portion control… If I made a recipe that serves 4, I know I’d end up eating the whole thing… so that’s why I started making all of my meals only 1 serving. That way there’s no leftovers for me to eat, and no question as to how much of the meal is an appropriate portion. I always had a hard time with diet/nutrition books that would give recipes for 4-6 servings. I know I could measure out the appropriate servings and store them in their own tupperware, but if there are leftovers or extra in the fridge, I know I will end up eating them when I shouldn’t! Maybe that’s just me, but I’ve found that single serving recipes work best for me to stay on track! Single serving recipes are also great for someone who lives alone, but they’re easy to double if you’re cooking for another person as well!

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Oatmeal Stuffed Baked Apple
Serves 1

1 Fuji Apple
1/4 cup rolled oats
1 Tbsp maple syrup
1/4 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp Earth Balance Olive Oil Buttery Spread (or coconut oil)

Preheat oven to 375. Wash and carefully hollow out the apple making sure not to cut too deep through the bottom of the apple. Mix oats, maple syrup, vanilla, and cinnamon together and pour into the apple. Fill the bottom of a small baking dish with about 1/2 inch of water. Place the apple in the baking dish lined with water. Place 1/4 tsp of Earth Balance or coconut oil on top of the oats. Bake for 30 minutes.

The Rabbit Food Pyramid Breakdown:
Produce: apple
Whole Grain: oats
Protein: none
Plant Based Fat: Earth Balance or Coconut Oil

Rabbit Food Meal Tip: Complete this meal with a cup of milk, or 1 cup of Greek yogurt as your serving of protein.

Caramel Date Sauce

Greetings from Dallas!
Do any of my bunnies have suggestions for some restaurants or shops I should visit?
I always love visiting Texas because everyone here is so sweet.
Speaking of sweet, I have a sweet treat for y’all today!

Fall is the time for candy apples, bathed in gooey caramel! This caramel date sauce is soooo easy to make and so perfect for anyone with a sweet tooth (like myself)! Dip apple slices in it for a sweet snack, or add it on top of your yogurt! My Caramel Date Sauce is vegan, gluten free, refined sugar-free, and low fat, so go ahead, indulge!

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Caramel Date Sauce

1 cup Medjool dates, packed
1 cup water
1 tsp vanilla
1/4 tsp salt

Remove pits from dates. Place dates and water in a jar or container and soak overnight or about 6 hours. Transfer the dates and their soaking water to a food processor and add the vanilla and salt. Blend until smooth and creamy.

Mini {vegan} Pumpkin Pies

As promised, I have a fun pumpkin recipe for my little bunnies! These Mini Pumpkin Pies are vegan, refined sugar-free, flour-less, and gluten-free!

Natural Delights sent me a box of fresh Medjool dates, so I experimented using them as a natural sweetener in my pumpkin pie filling. My taste testers (a.k.a Matt and my sister, Jessica) loved how the pumpkin filling turned out. I bet it would be uhhh-mazing as a parfait or with yogurt and granola!

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Mini-Vegan-Pumpkin-Pies-1Studded Pumpkins can be found on RachelGeorge.com.

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Mini {vegan} Pumpkin Pies
Makes 12

For the Crust:
2 cups rolled oats (uncontaminated gluten-free oats)
1 1/2 cups walnuts
1 tsp cinnamon
1/2 tsp sea salt
1/4 cup agave
2 Tbsp Coconut Oil

For the Filling:
1 cup canned pumpkin purree
5 medjool dates, pitted
1 Tbsp almond milk
1 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp ginger, and 1/4 tsp nutmeg)
1/2 tsp vanilla extract

Preheat oven to 400 degrees. In a food processor, pulse oats until flour consistency. Next add nuts, spices, and remaining crust ingredients until a dough consistency is formed. Spray a regular sized muffin tin with nonstick cooking spray. Evenly distribute the dough and press down into each sprayed muffin tin, forming little crusts. Bake in the oven for 15-17 minutes. While the crusts are baking, combine pumpkin puree, Medjool dates, almond milk, spices, and vanilla extract in a food processor and blend until smooth. When the crusts have finished baking, remove from oven and let them cool completely. Once crusts have cooled, remove from the tin with a knife. Fill each crust evenly with pumpkin mixture. Store in refrigerator.

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