Archive of ‘Vegetarian’ category

Evolution Fresh Green Lemonade

Today I’m sharing one of my favorite little afternoon refreshers. I work from home on my computer, surrounded by food, while creating new recipes for my blog, as well as brands that I work with – so sometimes it gets tricky to not eat everything that I make. I will usually sip on a green juice while I’m working in the kitchen to keep myself from shall I say… over sampling recipes, but I’ve noticed that I drink them pretty quickly and then start snacking and munching on the recipes even though I’m not hungry – just out of habit. That’s why I’ve started making green juice ice cubes and enjoying them in fresh lemonade!

When I freeze my fav Evolution Fresh Sweet Greens cold-pressed juice and pour lemonade over it, I sip on it much slower while the green juice cubes defrost into the lemonade and give it a healthier and earthier flavor! It’s really refreshing and it’s a simple way to get a daily dose of greens! It’s also a great way to introduce green juice to kids if you’re looking for ideas!

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Green Lemonade
Seves 1-2 (if you like sharing!)

1 bottle Evolution Fresh Sweet Greens with Lemon
1 cup RFFMBT Naturally Sweetened Lemonade

Shake Evolution Fresh green juice well. Pour green juice in an ice tray and freeze over night. Fill a glass with ice cubes and then fill to the top with lemonade. Start sipping and enjoy as the green juice starts to defrost into the lemonade. Add lemonade as desired.

RFFMBT Naturally Sweetened Lemonade

6 fresh lemons, juiced
1 teaspoon Liquid Stevia (Lemon Drop Flavor is my favorite for this recipe)
4 cups of water
1 cup ice cubes

Roasted Pumpkin Soup (video) + Giveaway!

I am sooooo excited because I’ve just posted my very first YouTube video! I’ve wanted to start a YouTube channel for a long time and finally went for it. Now I’m a YouTube addict! My friend Kevin Gowdy (founder of Momentary Art) filmed while I cooked up a fancy fall soup for you guys!

Make sure you subscribe to my channel because I plan on posting more videos and tutorials in the future!

Don’t get me wrong, I LOVE candy (especially gummy candy), but this year I though it would be fun to do a Healthy Halloween recipe on the savory side! Since Halloween tends to have an unhealthy reputation, I’m changing it up with a fun Halloween recipe, cooked inside of a pumpkin, with my favorite Dole Power Up Greens Baby Kale! I hope you love my Healthy Halloween recipe!

 

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Roasted Pumpkin Soup

One medium cheese or cinderella pumpkin
1 cup Dole Power Up Greens Baby Kale
2 sprigs fresh rosemary
4 fresh sage leaves
2 green onions, chopped
1 clove garlic
1 box vegetable stock
1/4 cup grated parmesan cheese
salt to taste

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside. Using a serrated knife, cut a circle around the stem of the pumpkin (just like caving a pumpkin). Remove the top of the pumpkin and scoop out the seeds and stringy pieces. Place the green onions, rosemary, sage, garlic, and baby kale inside of the pumpkin. Pour vegetable broth into the pumpkin and add salt to taste. Add the grated parmesan cheese and cover with the lid of the pumpkin. Transfer the filled pumpkin to the lined baking sheet and roast in the oven for 1.5 to 2 hours or until the exterior of the pumpkin is golden brown and shiny. Remove the pumpkin from the oven and carefully take off the lid. Scoop a few spoonfuls of kale, onions, and broth along with some of the pumpkin flesh from the inside. Place in a bowl and top with a ladleful of broth. Top your soup with freshly grated parmesan cheese!

I hope you have a happy & healthy Halloween!
For more Healthy Halloween recipes, check out Dole’s Orange and Green Meanies and Great Caesar’s Pumpkin “Pie”!

a Rafflecopter giveaway

*Must use a valid email address to enter. Must be a US resident to enter.

Giveaway ends on Sunday, November 2nd at 11:59 PM (PST).
1 winner will be randomly selected and announced on Monday, November 3rd.

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

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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