Archive of ‘Treats’ category

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!


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!


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!

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!

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

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.

Passionfruit Protein Popsicles

Happy fall everybunny!  It’s officially fall, but California still thinks it’s summer. Kind of awesome, kind of not, especially when the rest of the country is shopping for boots and scarves while sipping on pumpkin spice lattes, and we are over here sweating it out during this insane heat wave! I’m having fall FOMO (fear of missing out) and want to wear all of my fall clothes, dark nails, and dark lipstick!

So if you live on the west coast, or you’re experiencing a heat wave like we are, these popsicles are the perfect way to cool down. Greek yogurt popsicles are awesome because they’re creamy and loaded with protein! I love combining them with fresh passionfruit for a sweet and tart combo and some crunch from the seeds. Great for post-workout, an afternoon pick-me-up, or healthy dessert option!

But don’t worry, I’m working on some healthy pumpkin recipes for all of my pumpkin loving bunnies!


Passionfruit Protein Popsicles
Makes 4 Popsicles

1  (16 oz.) container Chobani 0% Original Greek Yogurt
2 passionfruit

Cut passionfruit in half, scoop out each half of the fruit and place in the bottom of a popsicle mold. Fill the rest of the popsicle mold with Greek yogurt. Freeze overnight and enjoy.

Homemade Animal Cookies {Revenge Bakery}

Sorry for the lack of posts recently, little bunnies! My sister got married on July 19th, so as you could imagine, life has been pretty crazy! I finally got a few minutes to myself to relax and catch up on emails after our out-of-town guests had returned home and the newlyweds left for their honeymoon!

I want to introduce you all to my friend Erin from Revenge Bakery! Erin is one of my close friends, and also my spin buddy at Full Psycle! She loves baking and creates the best low-ingredient desserts on her blog (3 ingredient red velvet cookies? I meannnnn). I am one lucky duck and get to taste test when she brings her creations to spin! She so totally spoils me!
Revenge Bakery and Rabbit Food For My Bunny Teeth
I love that she balances baking, healthy eating, and exercising. She loves green juice, and salads, but she also loves the occasional sweet treat. She’s seriously adorable and such an amazing person with mad style. Make sure to go to her blog and show her some love on her Revenge Bakery Instagram, Personal Instagram, Facebook, and Twitter!

Erin and I had a fun girls’ day and made these adorable bunny ‘circus’ animal cookies!

I bought this adorable bunny cookie cutter from our favorite store Daiso! It’s a Japanese dollar store, so this cookie cutter was only $1.50 in store!

Instead of using artificial food coloring to dye our frosting pink, we used small amount of beet juice from canned beets!

Homemade Animal Cookies
{with vegan options}
Recipe By: Revenge Bakery

1 ½ cups White Flour (or gluten free alternative)
½ cup Sugar
¼ tsp salt
½ cup Earth Balance Buttery Spread
1 egg (or egg replacer for vegan alternative)
½ tsp vanilla

Preheat oven to 350 degrees. Combine all dry ingredients (sugar, flour, salt) in one bowl. In a separate bowl, combine all wet ingredients (earth balance, egg, and vanilla) and beat using a hand mixer until well mixed. Slowly add the dry mixture into the wet mixture while beating with a hand mixer until dough has been formed. Place the dough in the refrigerator for about 30 minutes until dough hardens. Roll out dough with a rolling pin in between parchment paper (if the dough seems too sticky to roll out, add an extra tablespoon or two of flour). Cut desired shapes with cookie cutters until all the dough has been used. Bake for 5 minutes until lightly golden brown.

For the frosting:
Royal Icing
1 cup powdered sugar
1 Tbsp vanilla soy milk (or almond milk – creamer is best)
¼ tsp vanilla

Combine all ingredients with a small whisk. Divide frosting evenly into two separate bowls. Use 1/4 – 1/2 tsp of beet juice in one half of the frosting to give a light pink color.

Vegan option: Melt vegan white chocolate chips. Color half of the chocolate chips with about 1/4 – 1/2 tsp of beet juice for pink coloring.

1 2 3 10