Desserts

Desserts

Desserts, Recipes, Snacks, Tips, Treats, Vegan, Vegetarian

Frosty Light

Hi honeybunnies!

I had a super fun photoshoot with my friend Brett yesterday to photograph all of my new RFFMBT shirts! After traveling to San Francisco, Denver (twice), Palm Springs, Nebraska, Iowa, and Monterey,  I’ve finally had some down time to get the ball rolling on my shirts! Ohhhhhh my goji I’m so excited I can’t even stand it!!! I did Brett’s hair and make-up yesterday (she looks like the ultimate rffmbt bunny!) and then we blasted some top 40 hits while taking pictures. We had so much fun that I ended up with over 500 pictures! Oopsiessss! Now I have lots of sorting and editing to do in order to get my store up and running. Hopefully (cross your little bunny paws) that the new inventory will be ready for the store this weekend or early next week! Of course I will definitely notify you guys in a post as soon as they are up!

Eat More Rabbit Food Shirt Promo
So I’ve seen this recipe for a healthy Frosty Shake floating around the interwebs recently, and this morning my friend’s mom (Brett’s mom, actually!) posted it on my Facebook! It was pretty much a sign that it needed to be tried. I had all of the ingredients on hand, so I decided to go for it. The end result? Not up to RFFMBT standards… It was a little too icy and bland for my taste, so I took to the kitchen to perfect a Frosty Light for you guys!

Frosty Light
Did you know, that a small Original Chocolate Frosty from Wendy’s has a grand total of 290 calories, 7 (g) fat, and 40 (g) of sugar? Yes 40 grams of sugar! OMG! Ya, I had no idea either. I’m usually really good when it comes to reading nutrition labels, but when I indulge in ice cream I usually avoid the label and enjoy. So when I do look up the nutrition information for things like this, sometimes my jaw drops! I forget how much sugar restaurants add!

Behold the Chocolate Frosty Light! Only 5 ingredients (well 6 if you count ice cubes) that you probably already have in your kitchen! Score! I’ve used a frozen banana for natural sweetness, almond milk for that rich creamy texture, and chia seeds for thickness! Chia seeds in a “Frosty?” You betcha! Chia seeds swell to about 10 times their natural size when combined with liquid, resulting in a thick gel-like texture. Blend them thoroughly in your Frosty Light and get a nice ‘n’ thick smoothie and an added bonus of healthy Omega-3s and fiber. Trust me, after they’re blended up you won’t even know they’re there!

Chocolate Frosty Light
Serves 1

1 cup original unsweetened almond milk
1 frozen banana
1 Tbsp unsweetened cocoa powder
1/2 tsp chia seeds
1 tsp pure vanilla extract
8-10 ice cubes

Combine all ingredients in a high powered blender and blend until smooth.

Frosty Light

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Desserts, Recipes, Vegetarian

Coconut Mug Cake

Ohhh my gosh, I am so excited to share this recipe with you! On Tuesday, I went to a Kappa Alpha Theta Alumni Group social and came home with the BEST recipe! My fellow sister, Carter (sorority sister for those of you who may be confused) told me all about her new healthy dessert creation, and I was all over it! Only 6 ingredients and takes 2 minutes to make, what’s not to love?! Carter has a Tumblr with tons of delish healthy recipes so make sure visit choisis la joie!

Choisis la joie

Coconut Mug Cake
When I asked her how she came up with the recipe, she explained, “I am not Paleo, because I love cheese and sourdough bread too much, but Paleo recipes are a great place to start, because they are focused on veggies, fruits, healthy fats and proteins. This makes it so that overall, the foods I make for myself are healthier and more nutritious. Then I can indulge without guilt when I’m out for happy hour or food-truck day!” I love her philosophy on using Paleo guidelines as a starting point or base for her recipes. It’s a great way to explore different healthy foods and experiment with new recipes!

I like to emphasize that all types of foodies are welcome here whether you are vegan, vegetarian, carnivore, candy lover, paleo, gluten-free or if you follow Weight Watchers, or a low carb diet like Atkins. I want my blog to be a place where anyone can come to find inspiration and motivation to try new healthy recipes. There is no foodie judgement here! Plus most of my recipes can be easily adjusted to fit your dietary needs.

I do however want to talk about the pressure to follow a certain “diet.”
My most requested recipe adjustments are usually to make meals gluten-free, but recently I have been asked about Paleo options. I don’t follow the Paleo diet, but I love the way that Carter explained it! It makes Paleo seem less cult-like and more approachable! If you are an avid healthy living blog reader, you probably know what I mean by “cult-like” haha but if not, let me explain. CrossFit has recently turned into a phenomenon. Not only for fitness, but for it’s own “language” (box, WOD, AMRAP, etc.) and even adopting it’s own diet; Paleo. It seems like any blogger that I follow (or even Facebook friend) that goes to CrossFit, gets sucked into this crazy CrossFit cult! Suddenly they give up their vegetarian lifestyle to become full-blown carnivores and LIVE to plaster their new weight lifting PR all over the internet. It seems more like people are quick to jump into the Paleo world for the trendy CrossFit reasons than for their health. I don’t want you to get the wrong idea, I’m proud of all of my friends who do CrossFit. I know it’s something that I A) would never enjoy B) would probably suck at, and C) would most likely get hurt doing, so props to the CrossFitters in the world! But why has CrossFit gone from a trendy new exercise to intimidating hardcore lifestyle? Honestly, I would be so scared to set foot into a “box” because I wouldn’t be able to lift more than 10 lbs, would feel guilty that I ate whole-wheat, and think that Fran is my instructor, not my workout! As you can tell, CrossFit is probably not for me, but it’s a great match for so many others! Long story short, I like Carter’s approach for creating healthy recipes by starting with paleo guidelines. To me, that’s how special diets should be used. You shouldn’t feel obligated or pressured into eating a certain way to sit at the cool table haha. Not every diet or lifestyle works for everyone, and most of the time it takes a little while to find out what works for you and makes you feel your best. I don’t want anyone to think that because I eat a certain way, that they have to as well I also want everyone to know that no matter what their diet is, they are very welcome here and I respect their choices. The important thing is to eat clean whole foods as much as possible and have a healthy balance and relationship with food. Healthy eating should be fun, not intimidating!

choisis la joieAlso love that Carter made my DIY Workout Shirt before meeting me or knowing that this was my blog! So awesome!

Coconut Mug CakeI had some very curious kitchen assistants today. Elin (Labrador Retriever) & Teddy (Corgi) had tons of fun as the cleanup crew.

Coconut Mug Cake

Coconut Mug CakeSince this recipe requires a heaping tablespoon, I thought I would show you what that looks like. If you are unsure of anything in my recipes, always feel free to ask! I had no idea what a heaping or scant Tbsp was a while ago haha yay for learning new things!

Coconut Mug CakeThe batter before microwaving.

Coconut Mug CakeCoconut mug cake cooked!

Coconut Mug CakeMy favorite way to eat it, with one tablespoon of all-natural peanut butter!

Coconut Mug Cake
Serves 1

1 heaping Tbsp coconut flour
1 heaping Tbsp cocoa powder
1 Tbsp almond milk (or coconut)
1/2 Tbsp honey
1 tsp pure vanilla extract
1 egg

Combine all all ingredients together in a microwave safe mug and mix well. Microwave for 1 minute and 30 seconds to 2 minutes until cooked.
Carter’s notes: Enjoy with a big dollop of peanut butter if you’re as obsessed with the pb/choc mix as I am! You can also add some dark chocolate chips in the cake for a little extra flavor.

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Breakfast, Desserts, Recipes, Vegan, Vegetarian

Carrot Cake Bites

Hoppy Easter Everybunny!

Even if you don’t celebrate Easter, you can celebrate bunnies, spring, pastel colors, and carrot cake with me!
I’m so excited to hangout with my family this weekend. I will be celebrating Armenian Easter Saturday with my cousins tomorrow, and then Easter Sunday with my dad, mom, sister, grandparents, and aunt. Can’t wait for all of the bunny cuteness that will occur this weekend!

Since Easter is often associated with bunnies and carrots and those are pretty much the two best things on this planet, I thought it would be fun to make Carrot Cake Bites. Little bites of natural energy that won’t hurt your waistline! True rabbit food!

Carrot Cake Bites
Carrot Cake Bites

Carrot Cake Bites
Makes about 20 bites
Adapted from Baking Serendipity

1 cup rolled oats
1/2 cup shredded carrots
1/2 cup almond butter
1/3 cup maple syrup
1/4 chopped almonds
1/4 cup raisins
1/4 cup ground flaxseed
1/2 tsp cinnamon

In a mixing bowl, combine shredded carrots, almonds, raisins, flaxseed, and cinnamon and stir. Add almond butter and maple syrup and stir until evenly combined. Place mixture in refrigerator for at least one hour. Shape mixture into one-inch bites.

Don’t forget my other healthy carrot cake recipes:

Carrot Cake Oatmeal

Carrot Cake Oatmeal
Serves 1

1/4 cup rolled oats
1/2 cup water
1/2 cup grated carrot
1/4 cup nonfat cream cheese
1 Tbsp chia seeds
1 Tbsp maple syrup
2 Tbsp raisins
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp vanilla

Cook the oats with water in a pan over medium-high heat. Once most of the water has been soaked up into the oats, stir in the chia seeds, cream cheese, and grated carrot. Add in the rest of the spices, vanilla, and maple syrup and stir until all ingredients are combined. Transfer the cooked oatmeal to a bowl, garnish with extra shredded carrot, and top with raisins. Enjoy warm.

The Rabbit Food Pyramid Breakdown
Produce: carrot and raisins
Whole Grain: rolled oats
Protein: nonfat cream cheese
Plant Based Fat: chia seeds

Carrot Cake Smoothie

Carrot Cake Smoothie
Serves 1

1 cup chopped carrots
1 frozen banana
6oz Chobani Pineapple Greek Yogurt
1/3 cup unsweetened almond milk
1/4 cup rolled oats
1 Tbsp chia seeds
1/2 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger

Combine all ingredients in a blender and blend until smooth. Add almond milk as needed to acquire your desired thickness.
Note: For a vegan option, omit the Greek yogurt (and almond milk) and sub with 1 cup of coconut milk instead.

The Rabbit Food Pyramid Breakdown
Produce: carrot and banana
Whole Grain: rolled oats
Protein: Greek yogurt
Plant Based Fat: chia seeds

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Breakfast, Desserts, Lunch, Recipes, Snacks, Treats, Vegetarian

Girl Scout Cookie Smoothie

Motivation Monday: “Suck it up now and make healthy choices so you don’t have to suck it in later.”

The other day, I was organizing files on my computer and came across this photo. I was speechless to say the least. Although I strongly dislike seeing photos of myself at my heaviest, I cannot hide what I looked like for many years of my life. This is what shaped me and my character, and gave me a completely different outlook and goal in life. I thought I would share this photo as a reminder of all of my accomplishments. Even if I fell off that wagon a few times, I have come such a far way and love my new lifestyle! Take a moment to acknowledge all of your healthy accomplishments, whether it’s taking the stairs instead of elevators, switching from refined grains to whole grains, or hitting a milestone on your weight loss journey. You should be so very proud of yourself. As I always say, all of the little things help you reach your goal!
Before & After

With that being said, it’s time for a healthy version of a not-so healthy favorite! Ahhhh yes. ‘Tis the season of Girl Scout Cookies. It seems as though this year those adorable little ladies have made it even easier to find those scrumptious cookies with their cookie finder iPhone app and “find cookies” locator on their official website. Refrain!
PUT DOWN THE THIN MINTS!
Coookies. why. must. you. be. so. addicting?

I thought I would bring back one of my favorite smoothie recipes to help you guys get through this cookie season sans weight gain! As usual, this one has an extra special ingredient: spinach! A tasty take on the green monster!

Thin Mint Protein Smoothie
Girl Scout Cookie Smoothie: Thin Mint
Serves 1

1 cup frozen spinach (or 2 cups fresh)
1 cup almond milk
2 scoops chocolate protein powder
1/4 cup rolled oats
1/8 tsp peppermint extract

Toppings:
1 Tbsp walnuts
1 Tbsp 70% dark chocolate chips

Combine the almond milk, spinach, protein powder, rolled oats, and peppermint extract in a high powered blender and blend until smooth. Transfer to a glass and top with walnuts and chocolate chips and enjoy with a spoon!
Note: If your blender has a hard time blending certain things, start by blending the milk and frozen spinach first and then add in the oats, followed by protein powder and peppermint extract.

Thin Mint Protein Smoothie
The Rabbit Food Pyramid Breakdown
Produce: spinach
Whole Grain: rolled oats
Protein: protein powder
Plant Based Fat: walnuts and dark chocolate chips

What healthy accomplishments have you made? Let me know in the comments! xo
Thank you so much for all of your awesome veggie restaurant suggestions for me while I’m here in Denver! I am so excited to try them!

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Desserts, Raw, Recipes, Vegan, Vegetarian

Valentine’s Day Cookie Sandwiches

Valentine’s day is just around the corner. You’re probably imagining a romantic day filled with love, teddy bears, flowers and chocolate. That’s right, mouth watering, stomach ache inducing amounts of chocolate. Americans will purchase around 58 million pounds of chocolate during the days leading up to V-day. Oh my goji, that’s a lot of chocolate! Instead of going the traditional route of store bought truffles in heart shaped boxes, branch out and make something healthy and delish!

These gluten-free, dairy-free, soy-free, vegan bite-sized treats provide healthy plant-based fats, natural sugars, macronutrients, and tons of flavor that will satisfy your sweet tooth, give you a little burst of energy, and keep you away from the truffles! Oh, and did I mention… No baking required?!

If you’re short on time, skip the filling and just make the outer cookies for a fun dessert!

Valentine's Day Cookie Sandwiches
Valentine's Day Cookie Sandwiches
Valentines Day Cookie Sandwiches
Makes about 24 one inch heart shaped sandwiches

1 cup pitted Medjool dates (pitted)
1/2 cup unsalted sunflower seeds
1/2 cup walnuts
3 Tbsp raw cacao powder (or 4 Tbsp cocoa powder)
1/2 tbsp pure vanilla extract

Filling:
1/2 cup raspberries
2 Tbsp coconut flour
1 Tbsp coconut oil
1 Tbsp honey or agave
1 tsp vanilla

Blend the sunflower seeds and walnuts in a food processor until finely ground but not a nut butter consistency. Add the cacao powder and vanilla extract and blend again until mixed evenly. Remove pits from dates. Add the the dates and process until a dough like mixture is formed. You should be able to sculpt the dough without crumbling. Remove the dough from the food processor and transfer onto a large piece of wax paper. Cover the top of the dough with wax paper, and flatten with a rolling pin. Place the flattened dough in the freezer (with both sheets of wax paper) while you make the filling. For the filling, combine raspberries, coconut flour, coconut oil, honey, and vanilla in a food processor and blend until smooth. Transfer the filling mixture onto a large piece of wax paper. Cover the top with another piece of wax paper and use a rolling pin to flatten. Transfer the filling (with wax paper) to the freezer. While the filling is setting, remove the outer dough from the freezer and remove the top layer of wax paper. Using a 1 inch heart shaped cookie cutter, cut the dough into hearts. Remove the filling from the freezer and remove the top layer of wax paper. Using the cookie cutter, cut the filling into hearts. Place one heart of filling over one cookie heart, and top with another cookie heart to form a sandwich. Store in the freezer until served.
Note: I used frozen raspberries in the filling to expedite the setting process.

Valentine's Day Cookie Sandwiches

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