PB&J Medjool Date Smoothie

Summer is upon us and all I want recently are smoothies! I guess that’s a good thing considering I could want candy or Nutella (my weakness). My friend Beth is obsessed with the PB Bowl at Nekter Juice Bar. We go at least twice a week to get our fav smoothie bowls, she gets the PB Bowl, and I get the Pitaya Bowl. Since she tells me everyday via text message how good this bowl is, I decided to try making a similar smoothie at home. Honestly, now I get why she craves it daily! At Nekter they use acai in the PB bowl, but because of my severe food allergy I had to pass on the acai, aside from that small change it turned out sooooo delish. I love the texture that Natural Delights Medjool Dates adds to smoothies. Plus it makes them dessert-like-sweet and super filling!

Peanut-Butter-and-Jelly-Medjool-Date-Smoothie-6I love this little Gold Trophy Bowl from I’ve been getting really into food styling props, home decor, and office supplies recently. Is this what happens when you grow up? You get excited about bowls?! Well if this is growing up, I actually like it! I’ve been spending my days on the Rachel George website buying staplers and tape dispensers (and this mug), someone stop me now! If I haven’t disclosed this already, I also have a candle buying problem. I’m such a girl. haha.

PB&J Medjool Date Smoothie
Serves 1

1/2 cup unsweetened almond milk
1 Tbsp natural peanut butter
4 Natural Delights Medjool Dates, pitted
1 frozen banana
1/2 cup strawberries
1/2 tsp vanilla extract

Blend until smooth.

Vegan Tofu Scramble

Hi my little loverbuns!

Thank you thank you thank you for your incredible comments on my post earlier this week. It’s hard to put these kinds of things out there onto the world wide web, but writing it all out helps me so much, and your support works miracles for my soul! I am so moved by all of your beautiful, kind, and motivating words. I feel so close to so many of you just from your comments! I love my little RFFMBT community so much, I cannot even describe how much you all inspire me everyday! I feel so honored that you feel comfortable enough to share your personal stories with little old me! I am amazed by all of you. Seriously. I’m pretty much speechless and want to type the same thing over and over because I’m so overwhelmed by your support and kindness! Thank you!

I’m really excited to share this awesome vegan staple with you. This is a dish that I make quite often, so often that I actually didn’t realize that I never posted it on here!


Tofu scrambles are a great way to start your morning. This eggless replacement for your traditional scrambled eggs is loaded with protein and is also cholesterol-free!

For all of you “texture eaters” out there, let me give you the 411 before you get totally weirded out. There are a few different firmnesses of tofu. I love firm to extra firm tofu. It’s a bit tougher and chewier, but if that totally gives you the heebie-geebies just reading about it, never fear: there is also silken tofu! Silken tofu is a lot softer, and when “scrambled” resembles more of a light fluffy texture (similar to actual scrambled eggs). After you select the correct tofu for your texture preference, you are good to go! This is a really simple recipe, and the combinations of veggies are endless.

To make this scramble a complete Rabbit Food approved meal, I made it into a breakfast burrito with 1 whole grain tortilla (you could also swap the whole grain tortilla for 2 corn soft taco sized tortillas instead.). Finally, a breakfast burrito that won’t weigh you down and leave you overly stuffed!

I like adding turmeric to my scrambles because it gives flavor and a yellow color that resembles eggs!

Vegan-Tofu-Scramble-6 Vegan-Tofu-Scramble-7

Vegan Tofu Scramble
Serves 1

1/4 package of tofu
1 Tbsp extra virgin olive oil
1/4 cup onion, diced
1/2 red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
1/4 tsp garlic powder
1/2 tsp turmeric
1 Tbsp nutritional yeast

Remove tofu from packaging and strain water. Remove as much excess water fem tofu as possible by pressing it firmly between paper towel. Cut the tofu evenly into 4 cubes and store 3 remaining cubes in a container in the fridge. Place the tofu cube into a bowl and crumble with a fork. In a pan over medium heat, combine olive oil and tofu. Add the onions, bell pepper, garlic powder, turmeric, and nutritional yeast, and stir until onions become translucent. Transfer the tofu scramble to a tortilla, drizzle with hot sauce, and enjoy hot!

The Rabbit Food Pyramid Breakdown:
Produce: onion and bell peppers
Whole Grain: tortilla
Protein: tofu
Plant Based Fat: olive oil
Free Extras: garlic powder, turmeric, hot sauce, & nutritional yeast

PB Green Smoothie

I loveeee green smoothies, and I love that DOLE has added all of these amazing new Power Up Greens to their lineup. I usually do a lot of fruit and veggie green smoothies, but this week I decided to try a different type of green monster smoothie from my fellow DOLE buddy, Kristin from Iowa Girl Eats! I love the addition of Greek yogurt and peanut butter in her smoothie recipe! It tastes so good, yet it’s so good for you!

DOLE’s new Power Up Greens ‘Baby Kale & Greens’ is loaded with baby spinach, baby kale, baby green chard, and baby red chard. This combination of dark leafy greens provides the perfect lineup for bold flavor and nutrition. With vitamin A, vitamin C, vitamin K, folate, manganese and calcium, this blend is a perfect way to power up by adding a boost of nutritious flavor to soups, smoothies and more.

During the launch of DOLE Power Up Greens, DOLE sent me an adorable smoothie tumbler so I can power up on Green smoothies all summer long. They also sent me a super cute salad green yoga mat and custom DOLE earbuds for my workouts! They’re the perfect power up workout accessories!

PB Green Smoothie
Adapted from: Iowa Girl Eats
Serves 1

1 frozen banana
1 Tbsp peanut butter
1/2 cup vanilla Greek yogurt
1 cup unsweetened vanilla (or regular flavor) almond milk
2 cups DOLE Power Up Greens™ ‘Baby Kale & Greens’

Combine all ingredients in a blender and blend until smooth.

Piña Kale-ada

If you like Piña Coladas,
And getting caught in the rain…
then you will love my Piña Kale-ada green smoothie!


I’m still super obsessed with green smoothies and usually have one a day as a snack or in place of breakfast. Since I’m allergic to all berries except for raspberries and also allergic to melon, I don’t have a ton of options when it comes to fruits in my green smoothies. You may have noticed that I use a lot of mango, pineapple, and banana, but I really hope you’re not sick of it! I always try to get creative with the fruits (adding apples, and pears) that I can eat and test out different kinds of milks and juices so my tastebuds don’t get bored.

You will love my healthy piña colada alternative because it has tons of health benefits.
It doesn’t just taste good, it’s good for you!

I’ve created a green smoothie with creamy almond coconut milk, perfectly ripe golden pineapple, sweet coconut water, banana, and vitamin rich kale to transport your tastebuds to a tropical island getaway!


Piña Kale-ada
Serves 1

1 cup chopped kale, stems included
1 cup frozen pineapple
1 frozen banana
1/2 cup coconut water (I love Vitacoco)
1/2 cup Almond Breeze Almond Coconut Milk

Blend in a high powered blender until creamy and smooth.

Tip on avoiding chunks of kale: If you don’t have a high powered blender such as a Vitamix, combine only the liquids and kale together in your blender and let it blend on the highest power until the greens are completely pulverized. Then add in the frozen fruit!

If you can’t find Almond Breeze Almond Coconut Milk: you can use 1/4 cup of almond milk and 1/4 cup of light coconut milk mixed together, or 1/2 cup of either almond milk or light coconut milk. I promise it will still taste amaze!

Shortcut: If cutting and freezing pineapple is not up your alley, or frozen pineapple is too pricey, try buying Dole canned pineapple and then strain and freeze it in a ziplock bag!

Health nut shirt_chia seeds green smoothies coconut oil kale for days t shirt
Oh, and I’m sooooo excited, new shirts will be listed in the RFFMBT online store this Friday! I have more “Eat More Rabbit Food” long sleeve oversized shirts, andddd this adorbs new “health nut” oversized T! Chia seeds, green smoothies, coconut oil, and kale for days… pretty much my life in a healthy little nutshell!

Can’t wait for Friday!
Health & Happiness
xo Catherine

Toastless Oatmeal French Toast

Raise your hand if you love French toast!
*both hands raise towards the ceiling*

This was one of my favorite special weekend breakfasts as a kid. Unfortunately a piece of white bread French toast will not hold me over for very long, or I’ll just want more and more until I’m overly stuffed. You guys know that I love making healthy versions of my fav comfort foods, so I wanted to try and make a healthy French toast out of oatmeal. No bread required! It’s definietly toastless French toast!

The oatmeal is cooked with water and a little bit of salt and then refrigerated in a pan overnight to form a “bread” that is then coated in a sweet cinnamon, vanilla, egg mixture, cooked over the stove, and baked! The oat squares become golden brown and crisp on the outside, while still being soft and chewy on the inside.

It’s actually simpler than it sounds, and the prep is pretty easy. I make both the oatmeal “bread” and egg mixture the night before I want to serve this breakfast and then assemble it in the morning.


Oatmeal (Toastless) French Toast
Serves 2

Oatmeal “toast”
1 cup oatmeal
2 cups water
1/4 tsp salt

Egg Mixture
1 egg
1/4 cup almond or soy milk
1 Tbsp pure maple syrup or honey (or stevia for a sugar free option)
1/4 tsp cinnamon
1/4 tsp vanilla

Night before: Make the oatmeal “bread”: In a saucepan, bring the water, salt, and oats to a boil. Cook uncovered until the water has completely absorbed into the oats. Coat an 8 x 8 baking dish with non-stick cooking spray. Transfer the oatmeal to the baking dish and press firmly with a spoon until oats are distributed evenly and packed down. Place the oatmeal dish in the fridge uncovered (do not cover or it won’t solidify) overnight. Whisk together the egg mixture and place covered in the refrigerator.

In the morning: Preheat oven to 375 degrees. Cut the chilled oatmeal “bread” into 9 squares. Give the egg mixture one last stir, and then pour it over the bread pan, completely coating the dish. Spray a skillet with non-stick cooking spray and place over medium-low heat. Take a few oatmeal squares out of the egg mixture dish and place in the skillet, cooking on each side until golden brown, approximately 2 to 3 minutes per side.  Transfer oatmeal squares to a baking sheet and bake for 5-10 minutes. Serve hot with maple syrup or fresh berries and your choice of nut butter!

The Rabbit Food Pyramid Breakdown

Produce: none – enjoy with 1 cup of fresh berries*
Whole Grain: rolled oats
Protein: egg
Plant Based Fat: none – top with 1 Tbsp nut butter of your choice*
* Follow these suggestions to make this a complete Rabbit Food Pyramid approved meal!

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