Dinner

Dinner

NYFW Skinny Bunny Cleanse

New York Fashion Week is here! I’m collaborating with Beckley Boutique to bring you a whole food cleanse that will have you hopping into those skinny jeans in no time. This cleanse is also great if you are looking to reset your taste buds, jumpstart your weight loss, or need to get ready for a big event.

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On the Skinny Bunny 5 Day Cleanse, you can lose up to 8 pounds and you will get to enjoy a filling breakfast scramble, layered lunch parfait, sweet and tangy dinner salad, and satisfying dessert smoothie each day! In comparison to popular all liquid juice cleanses, a cleanse that is high in fiber is much easier to stick with as fiber keeps you feeling full and satisfied and never deprived. Fiber slows the rate at which sugar is absorbed into the bloodstream keeping your blood glucose levels from rising too fast. It also cleanses your colon, acting like a little scrub brush. This scrubbing effect helps clean out bacteria and other buildup in your intestines. Fiber also helps to keep bowel movements regular to avoid bloat.

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All you need are these 5 versatile nutrient packed foods and 5 days of commitment. Yes, this cleanse consists of only 5 foods! All of the ingredients on this cleanse are interchangeable and versatile enough to create 4 completely different meals!

MEET THE 5 FOODS:

  • Raspberries – Raspberries contain around 8 grams of fiber per cup that helps you feel full. They also contain a natural substance called ketones which prevent an increase in overall body fat and visceral fat. Raspberries are also filled with antioxidants.
  • Spinach – Filled with fiber and vitamin A. One cup of spinach has nearly 400 percent of your daily Vitamin A requirement.
  • Greek Yogurt (plain nonfat) – Rich in protein and filled with probiotics. Probiotics “friendly bacteria” can help your gut and flatten your tummy.
  • Egg Whites – The protein in eggs ranks highest among all foods in biological value. This means that the protein from eggs gets absorbed into the body better than other foods.
  • Almonds – Olec acid found in the healthy fats in almonds triggers your small intestines to produce oleoylethanolamide, a compound that curbs hunger pangs. One ounce of almonds provides 20 percent of the magnesium you need each day. Almonds are also rich in minerals, B vitamins, and Vitamin E, one of the body’s key antioxidants, plus fiber and protein.
  • Seasonings: Cinnamon (has anti-inflammatory properties), vanilla, stevia, turmeric, garlic, lemon, red wine vinegar, balsamic vinegar, and black pepper.

IMPORTANT CLEANSE DETAILS:

  • Space meals 3-4 hours apart
  • Drink 8-10 glasses of water
  • an additional 2 cups of green tea per day is optional
  • No soda, or added sugar

SKINNY BUNNY CLEANSE SHOPPING LIST:

  • Almonds: 15 Tbsp (2 6oz packages) plus 1 jar of almond butter
  • Egg Whites: 5 cups liquid egg whites total (3 16oz containers of liquid egg whites) or 30 egg whites
  • Greek Yogurt: 60 oz. total – 10 6oz single serve containers or 2 32oz tubs
  • Spinach: 15 cups total which you could divide between fresh and frozen (check the package to see how many cups there are)
  • Raspberries: 20 cups total, again you can split between fresh and frozen (check the package to see how many cups there are)
  • Optional Seasonings: Cinnamon, vanilla, stevia, turmeric, garlic, lemon, red wine vinegar, balsamic vinegar, and black pepper.
  • Vegan Swaps: 1/4 package of Tofu can be substituted for eggs & soy yogurt can be substituted for Greek yogurt for a vegan option.

The Serious Stuff: I do not recommend exercising during the cleanse, since it does not provide enough calories. Please consult with your physical before making any changes to your diet.

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BREAKFAST – SCRAMBLE & FUIT

¼ cup egg whites
1 cup spinach
1 cup raspberries
2 Tbsp sliced or slivered almonds
cinnamon

Directions: Using olive oil cooking spray, scramble egg whites with 1 cup of spinach. Add any salt free seasonings such as black pepper, turmeric, or garlic to taste. Place raspberries in a separate bowl and sprinkle with cinnamon and top with 2 Tbsp of almonds.

Recommendation: for breakfast I recommend using frozen chopped spinach.

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LUNCH – LAYERED YOGURT & FRUIT PARFAIT

6oz plain nonfat Greek yogurt (single serving container)
1 cup raspberries
2 Tbsp sliced or slivered almonds
cinnamon

Directions: Layer the bottom of a jar or bowl with half of the Greek yogurt, then add half of the almonds, half of the raspberries, sprinkle with cinnamon, and repeat layers once more to create a parfait.

Recommendation: I like to make my lunch parfait in the morning inside of a glass jar using frozen raspberries. This way I can leave it in the fridge and the raspberries are defrosted just in time for lunch. If you don’t like the taste of plain greek yogurt, add stevia and vanilla to taste.

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DINNER – SWEET & TANGY SPINACH SALAD

2 cups of fresh spinach
¼ cup egg whites
1 cup raspberries
2 Tbsp sliced or slivered almonds
1 Tbsp Red Wine Vinegar or Balsamic Vinegar
Splash of lemon juice
Pepper

Directions: In a large bowl, combine the fresh spinach, raspberries, and almonds. Toss with your choice of vinegar and a splash of lemon juice. Then scramble egg whites and add on top of the salad. Add pepper to taste.

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DESSERT – SATISFYING SMOOTHIE

6oz plain nonfat Greek yogurt
1 cup raspberries
1 Tbsp almond butter (unsalted and unsweetened)
½ tsp ground cinnamon
½ tsp pure vanilla extract
3 Ice cubes
splash of water

Directions: Combine Greek yogurt, raspberries, almond butter, cinnamon, vanilla, and ice cubes in a blender. Add small amounts of water until preferred thickness is desired. Blend away and enjoy.

Recommendation: Use frozen raspberries to make your smoothie extra thick and cold.

Happy fashion week style bunnies!
Health & Happiness
xo Catherine

Rainbow Veggie Kebabs

Hi bunnies!

I’m finally back from San Francisco and Orlando, so I am back to the grind of spinning and cooking up new recipes for you guys!

I wanted to share a fun healthy recipe for the 4th of July!

Colorful dishes are the healthiest. The more colorful, the better… and no, I’m not talking about Froot Loops. Vividly colored fruits and vegetables are filled with flavonoids and polyphenols; powerful antioxidants that will support your retina, mitochondria, brain cells, and aid the removal of toxins. You can get your daily dose from vibrant veggies such as beats, carrots, peppers, and red cabbage, as well as brightly colored berries, and fruits like peaches, oranges, etc.

To achieve optimal health, aim for 3 different colors of fruits and veggies everyday!

Not only are these kebabs filled with important vitamins and minerals, but they also tally up to a total of 4 different veggies (tomatoes, bell peppers, potatoes, and onion) of 5 different colors! Feed your brain, not just your tummy!

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Rainbow Veggie kebabs
Serves 4

4 cherry tomatoes
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 green bell pepper
2 mini white potatoes
2 mini purple potatoes
1 red onion

Olive Oil
Balsamic Vinegar

Wash and shop veggies. Place veggies in a container or large ziplock bag with olive oil and vinegar (enough to coat the veggies). Let the vegetables marinate for at least 2 hours. Place veggies on each skewer in rainbow order. Place each skewer directly on the barbecue and grill for 6-8 minutes per side or until veggies are tender.

Easy Veggie Burger (for the busy days)

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First of all, sorry for the lack of posts last week! I have been shipping shirts like a mad woman, and then I went on a blogger trip where my car broke down! Stories of that crazy adventure to come later this week!

So you guys know that I’m not the biggest fan of frozen meals and such. I try my hardest to eat fresh fruits and veggies and cook meals from scratch as often as I can, but like everyone else, some days I’m just too busy or tired to cook dinner. On those days, when I’m low on time or energy, Dr. Praeger’s Veggie Burgers have been a lifesaver for me. Just a little FYI, this is not a sponsored post, nor are half of the products that I post here; I sincerely love these veggie patties, and had to share them with you guys! This is the absolute easiest meal to make and still stick with The Rabbit Food Pyramid.

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I love that their ingredient list doesn’t include any type of preservatives, chemicals, or modified ingredients. They’re vegan, GMO free, kosher parve, and free of saturated fat, and cholesterol! Plus they even contain 5g of protein and are only 110 calories per patty!

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Nothing ever looks that pretty when frozen, but here it is in all of it’s frozen glory. I love the texture and that there are whole pieces of corn, and soybeans in there, as well as bits of carrots and other veggies. To find Dr. Praeger’s Veggie Burgers near you, check out their store locator.

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I don’t really buy buns unless I’m having friends and family over for a barbecue, so I love eating my burgers on a slice of toasted Dave’s Killer Bread in Powerseed. It’s really hearty and so soft! To Find Dave’s Killer Bread near you, check out their store locator.

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I treat this veggie burger as an open faced sandwich. I like to eat it with a knife and fork! It also slows me down from nom noming the entire thing at lightening speed haha.

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Easy Veggie Burger
Serves 1

1 slice whole grain bread (my fav is Dave’s Killer Bread in Powerseed)
Dr. Praeger’s Veggie Patty
1 slice reduced fat (or vegan) cheese (I used jack)
1/4 small avocado (mashed or sliced)

Optional: 1 Tbsp of your favorite condiment like Vegenaise or organic ketchup!

Toast bread, heat veggie patty on a microwave safe plate for 1 minute. After 1 minute, flip the patty and add cheese, microwave for 40 more seconds. Transfer patty to the toasted bread and add freshly sliced or mashed avocado and desired condiments.

The Rabbit Food Pyramid Breakdown
Produce: Dr. Praeger’s Veggie Patty
Whole Grain: bread
Protein: cheese
Plant Based Fat: avocado

Beet and Mandarin Orange Salad

I am just in love with all of the healthy meals that Paulette Lambert, R.D. made for us at the DOLE Summit. I felt so spoiled having all of these incredible meals prepared for me during my trip. I pretty much died and went to rabbit food heaven! I learned so many creative healthy ways to use DOLE packaged foods that I never would’ve thought of before! If only I could have Paulette in my kitchen every day! Le sigh.

I am definitely a texture person, and this salad was filled with the perfect combination of textures from chewy quinoa to juicy mandarin oranges and crisp lettuce. I loved the addition of quinoa because it makes the salad extra filling and satiating. Plus, it’s Rabbit Food Pyramid approved! I’ve broken it down for you at the end of the post!

This salad would be just delightful for a weekend brunch with a Pineapple Apricot Bellini!
Oh yes, I have a recipe for that too!

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Beet and Mandarin Orange Salad

Recipe By: Paulette Lambert, R.D., CDE
Serves 8
Calories per serving: 95

Salad
4 large beets, rinsed and trimmed
2 heads of frisee lettuce, outer leaves removed (or baby greens)
1/2 red onion, thinly sliced
1 cup DOLE Mandarin oranges, drained
1/4 cup DOLE golden raisins
1/4 cup kalamata olives, pitted and halved
1 cup cooked tri-colored OR red quinoa
2 ounces goat cheese, crumbled

Vinaigrette
1 1/2 Tablespoons grape seed oil
1 Tablespoon water
1 teaspoon orange flower water
1 1/2 Tablespoon red wine vinegar
3 Tablespoons parsley, chopped
Sea salt and freshly ground black pepper

Preheat oven to 400 F. Wrap beets in foil and roast on a rimmed baking sheet for 45-60 minutes, until tender. When finished roasting, and cool enough to handle, peel and dice beets into bite-sized pieces. Set aside. In a large serving bowl, toss frisee, beets, onion, oranges, raisins, olives and quinoa. In a small bowl, whisk the vinaigrette ingredients together. Season to taste with salt and pepper. To serve, drizzle the vinaigrette over the salad, toss gently and sprinkle with crumbled goat cheese.

The Rabbit Food Pyramid Breakdown
Produce: frisee, beets, red onion, mandarin oranges, golden raisins
Whole Grain:  quinoa
Protein: goat cheese
Plant Based Fat: olives and grape seed oil from vinaigrette
Free Extras: orange flower water, red wine vinegar, parsley , salt & pepper

Brunch it up, take a walk on the wild side and pair this with Pineapple Apricot Bellinis!

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Pineapple Apricot Bellinis
Serves 4

1 cup sparkling white wine or sparkling cider
1/2 cup DOLE Pineapple Juice
1/2 cup apricot nectar

Combine sparkling wine, pineapple juice, and apricot nectar in a pitcher. Stir with a spoor; pour into champagne flutes. Garnish with apricot or pineapple wedges, if desired.
Please drink responsibly!

Gingered Carrot and Orange Soup

The healthy DOLE recipes continue!

This is a Gingered Carrot and Orange Soup that we got to enjoy at the DOLE Summit. The soup is vegan and gluten-free, while still remaining creamy and thick. There’s also an unexpected ingredient; DOLE Mandarin Oranges, that give it a little extra flavor! Paulette Lambert, R.D. also added a dollop of nonfat Greek yogurt atop of our soups which is of course optional, but totally delicious!

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Gingered Carrot and Orange Soup
Recipe By: Paulette Lambert, R.D., CDE
Serves 8
Calories per serving: 95

1 Tablespoon olive oil
2 pounds carrots, chopped
1 medium onion, chopped
2-inch piece of fresh ginger root, peeled and grated
2 quarts reduced sodium, fat-free, organic vegetable broth
1 cup DOLE Mandarin Oranges, drained
1 teaspoon sea salt (or more, to taste)
1/4 teaspoon freshly ground black pepper
1/2 cup plain, non-fat Greek yogurt (optional)
2 Tablespoons fresh cilantro, chopped

In a large Dutch oven, over medium-high heat, add olive oil. Saute carrots, onions and ginger until soft. Add broth and simmer until carrots are fork-tender. Working in batches, puree Mandarin oranges and cooked vegetables in a blender, food processor or use an immersion blender (or your Vitamix! Just add to blender at this step then puree until smooth and very hot, continuing on with step four). Return soup to Dutch oven. Season well with salt and pepper. Serve hot or cold. Garnish with Greek yogurt and chopped cilantro.

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