Archive of ‘Vegan’ category

Silk Banana Berry Breakfast Quinoa + Giveaway

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I’m sooooo excited for this collaboration! I get really pumped when a brand contacts me, but when it’s a brand that I already love, I get really really REALLY excited! Silk makes my absolute favorite Almondmilk, and all I want to do is talk about how creamy and tasty it is, but I’m trying my best to refrain becauseeeeee today it’s all about Silk Soymilk!

You guys know that I am allllll about the plant based protein on my blog and milk totally counts towards that! Silk Soymilk has 8 grams of plant-powered protein per serving. It also has no cholesterol, no artificial colors, flavors, or sweeteners, no high-fructose corn syrup, is low in saturated fat, free of gluten, and is verified by the Non-GMO Project.

You’ve probably heard this all of your life, “Breakfast is the most important meal of the day.” But let’s get cereal (haha) breakfast provides you with the energy and nutrients that you need to get through the day and influences how we perform physically and mentally. Plus, studies show that breakfast is important in maintaining a healthy body weight.

If you’re planning on going for a run or working out later don’t skip out on breakfast, and definitely don’t skip your protein! You don’t have to eat a jar of protein powder for breakfast, but by eating a balanced breakfast with a serving of protein, you will feel satisfied and energized to conquer the day and your workout!

Today’s recipe is a Banana Berry Breakfast Quinoa made with Silk Vanilla Soymilk. It’s similar to oatmeal, but made with quinoa which is a complete protein! Most people don’t think of quinoa as a breakfast food, but it can be a great addition to some recipes and adds an extra punch of protein and nutty flavor to your basic breakfast!

I usually make this breakfast quinoa with tropical types of fruits or apple and cinnamon since I have a severe allergy to most berries, but I know seeing the same tropical fruits on my blog over and over again can get kind of boring so I wanted to do a fun banana berry combo for my bunnies! Matt was my taste tester on this one, and he said it was “REALLY GOOD!”

Silk-Banana-Berry-Breakfast-Quinoa-2Interested in trying Silk Soymilk? Signup on the Silk website to receive a 75¢ off coupon!

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Silk Banana Berry Breakfast Quinoa
Serves 1

1/2 cup Silk Vanilla Soymilk
1/4 cup quinoa
1/2 cup blueberries and blackberries
1/2 banana, sliced

1. Combine quinoa, Silk Vanilla Soymilk, and berries in a medium saucepan and bring to a boil.
2. Reduce heat to a very low simmer and cover for 10-15 minutes, stirring occasionally until all liquid has absorbed.
3. Transfer the quinoa mixture to a bowl and add a splash of Silk Vanilla Soymilk until desired texture/creaminess is desired.
4. Top with sliced banana and a small handful of berries. Enjoy warm.

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GIVEWAY
Now it’s your chance to win a Silk Soymilk prize package!

a Rafflecopter giveaway

*Must use a valid email address to enter. Must be a US resident to enter. Giveaway ends on Sunday, March 24th at 11:59 PM (PDT). 1 winner will be randomly selected and announced on Monday, March 25th. Health & Happinessxo-Catherine This conversation is sponsored by Silk. The opinions and text are all mine.

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!

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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

Let’s Taco ’bout Cinco de Mayo

Just when I thought today was great because it’s Cinco de Mayo, I realized it’s ALSO Taco Tuesday. Ummmm, how deliciously fitting!

So I know when you think of Mexican food “healthy” isn’t the first thing that comes to mind, but trust me, not all Mexican food has to be bad for your waistline! Celebrate Cinco de Mayo and Taco Tuesday tonight with these festive lightened-up tacos!

Spicy Korean TacosSpicy Korean Tacos
A vegan take on Korean street tacos from one of my favorite food trucks in LA, the Calbi truck! Made with my favorite Asian hot sauce Sriracha, tofu, cabbage, carrots, tofu, sesame seeds, sesame oil, wrapped up in fresh corn tortillas!
>>Get the recipe here<<

The Rabbit Food Pyramid Breakdown
Produce: cabbage & carrots
Whole Grain: whole corn tortillas
Protein: tofu
Plant Based Fat: sesame oil & sesame seeds
Free Extras: vegetable broth, Sriracha, and tamari
Black Bean Fajita TacosBlack Bean Fajita Tacos
These low sodium, low fat, gluten free, vegan tacos are a favorite on my blog! Made with fajita style vegetables, sallt-free seasonings, black beans, homemade guacamole, and served in warm corn tortillas!
>>Get the recipe here<<

The Rabbit Food Pyramid Breakdown
Produce: bell pepper & onions
Whole Grain: whole corn tortillas
Protein: beans
Plant Based Fat: avocado
Free Extras: jalapeño, garlic powder, lime juice, vegetable broth, fiesta lime seasoning

Balsamic-Tofu-Pineapple-Avocado-TacosBalsamic Tofu & Pineapple Tacos
Take your tacos tropical with a combination of pineapple, avocado, and tangy balsamic glaze for a mouthwatering combination of flavors! This recipe is vegan, gluten free, low sodium, and low fat yet full of flavor!
>>Get the recipe here<<

The Rabbit Food Pyramid Breakdown
Produce: pineapple
Whole Grain: corn tortillas
Protein: tofu
Plant Based Fat: avocado
Free Extras: balsamic and honey mustard

 

No-Sugar-Added-Paloma-CocktailPair your tacos with a Skinny Paloma (no Sugar added) by one of my favorite bloggers and fellow Dole Ambassador: Brittany from Eating Bird Food (I love bird food and rabbit food, obvi!)! If you haven’t checked out her blog, do it now!

 

mango-margarita-frosty-30Looking for a virgin drink/mocktail for Cindo de Mayo? My friend (and another Dole Ambassador) Kathy from Healthy Happy Life has the most amazing Juicy Mango Margarita (Mocktail) for all of you bunnies!

Have a fun and safe Cinco de Mayo!
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!

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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!

Banana Nice Cream & Vegan Magic Shell

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Outfit Details:
Original Romper (sold out): Forever 21  |  Romper (Similar): Shoptiques

Cooking Appliances & Utensils:
Mini Food Processor: Cuisinart  |  Small Blender: Magic Bullet  |  Mini Spatula: Sur La Table  |  Glass Container: Sur La Table  |  Cutting Board: Boos Block

Hi bun buns!
I am SOOOOOOOOO excited to share this video recipe with you guys! As you’ve noticed I’ve been really into desserts recently, and this one is pretty much an all time favorite.
Side note: If you’ve ever wanted to see me with a bad hair day… you’re welcome, it’s now documented in this video. YIKES! Sorry for the lion’s mane!

Remember Smucker’s Magic Shell Topping?! The chocolate syrup that quickly hardens into a crispy shell when poured onto ice cream? I used to LIVE for nights when my mom would let my sister and I put Magic Shell on our little ice cream sundaes. My sister and I would carefully drip the syrup in little designs over our ice cream and watch it harden only to crack it with our spoons seconds later. I’m feeling really nostalgic with this recipe!

Now, you can have your own homemade magic shell! It’s vegan, gluten-free and is made from only 3 ingredients! Andddd it gives you a totally acceptable reason to play with your food AND eat ice cream all day because this ice cream is actually good for you! This is NICE cream! This is one of my secret weapons to fighting a late night sweet tooth. Freeze a banana overnight, blend it up in a food processor, and BOOM. NICE CREAM. You can’t go wrong, you can’t eat too much, and you can’t feel guilty, it’s just fruit!

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Banana Nice Cream:
2 ripe bananas

Vegan Magic Shell Topping:
2 Tbsp coconut oil, melted
2 Tbsp cocoa powder
1 Tbsp maple syrup

For full instructions, check out my YouTube video!

1. Peel and chop bananas into small half inch slices.
2. Place banana slices in a freezer safe container overnight.
3. Transfer frozen banana slices to a food processor and blend.
4. Continue blending the banana until smooth. Stop the food processor and smash the banana towards the blade as needed until well combined. Set aside.
5. Combine room temperature melted coconut oil, cocoa powder, and maple syrup in a small blender and blend until well mixed. You can also hand whisk the ingredients.
6. Scoop Banana Nice Cream into a bowl and pour magic shell syrup on top as desired. Let it harden (about 15 seconds) and enjoy!

On a personal note:
I’ve been having a bad week. To be honest, I’ve felt really depressed and watching this video back made me so critical of myself. I feel like starting a YouTube channel was a huge step for me because of my body image insecurities, but seeing myself on camera has been rough. I didn’t know it would be so emotional. After my friend Kevin and I filmed this yesterday, I watched the footage back and cried. CRIED. Recently I’ve picked myself apart and been stuck in a downward spiral. A rabbit hole of sadness if you will. I’ve been trying so hard to crawl back out of it, but if you’ve ever been there, you may relate when I say how challenging it is to do so. I just thought it was important to share what I’m going through right now since you guys have been on this roller coaster of a journey with me. I’m trying really hard to get through this little hurdle and stay busy and positive. It’s hard, but it’s possible!

Don’t forget to subscribe to my YouTube channel!
Health & Happiness
xo-Catherine

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