Vegan (Quinoa) Mac & Cheese

We all know the blue box macaroni and cheese…
Remember the cute little girl singing “I’ve got the blues,”
If you were like me, you totally asked your mom to buy you the blue box because it was the best, and no other mac ‘n’ cheese mattered unless it was in suh-weeet shapes of cartoon characters like the Looney Tunes.

Well, time to step away from the blue box my friends!
Blue box= yellow 5, yellow 6, sodium tripolyphosphate, and other questionable ingredients.

I mean it’s good, and I totally ate it growing up and lived off of it in college (Sponge Bob Squarepants shapes to be exact) but seriously, the more I look at ingredients and nutritional info… that shiz scares me!

I totally appreciate a good mac and cheese. The oozy gooey and crispy baked kind made at home from scratch, but my skin just cannot handle that stuff anymore. When I eat super heavy foods made with full fat cheeses and milks, my skin pays for it. Funny how what we eat can really affect so many different things, with our bodies, mood, energy, etc., rights?

Being that my fav thing to do on my blog is show you healthier and veganized versions of your fav comfort foods, I’m shocked I haven’t made a healthy macaroni and cheese before!

I’ve taken out the dairy, processed vegan cheeses, artificial coloring, white pasta, and strange ingredients. I know what you’re thinking right now… is she giving us a recipe for water?


Just protein packed fluffy quinoa and veggie infused vegan mac and cheese, NBD (no big deal)!


My vegan “cheese” is made from Nutritional Yeast, I know it sounds gross/weird, but don’t knock it until you try it! Want to know why nutritional yeast is good for you? I have tons of facts about Nutritional Yeast! Prepare your tastebuds, you’re in for a real treat, bunnies!


Vegan (Quinoa) Mac & Cheese
Serves 1

2 cups broccoli
1/4 cup uncooked quinoa
1/2 cup unsweetened almond milk
1/4 cup nutritional yeast flakes
1 Tbsp whole wheat flour (you could also use spelt, rice, or tapioca flour)
1/2 tsp dijon mustard
1/4 tsp garlic powder
pinch of salt

Cook quinoa over stove with water to package instructions until fluffy and soft. In a separate saucepan over media heat, combine almond milk, nutritional yeast, whole wheat flour, dijon mustard, garlic powder, and salt. Stir the sauce for about 4 minutes until it becomes thick. Cut and steam broccoli and add to the cooked quinoa. Transfer the cheese sauce to the quinoa and broccoli and coat evenly. Serve hot, enjoy!

Green St. Patrick’s Day Recipes

Happy St. Patrick’s Day!
I’m not a huge St. Patrick’s day celebrator, but I loveeeee green food!
St. Patrick’s Day can easily be the ultimate healthy eating day of green fruits and veggies!

I hope you have an amazing monday and eat your greens, little bunnies.
Check in on my Instagram as I’ll be eating healthy green foods ALL DAY!
Tag your healthy green meals #healthystpatricksday and let’s see what everyone is making.

Anyone else willing to accept the challenge to eat green rabbit food all day?!

Enjoy my roundup of healthy green recipes for your healthy St. Patrick’s Day!


1. Cucumber Tea Toast

Cucumber Tea Toast


2. Avocado ToastAvocado Toast1


3. Hemp Protein PancakesHemp Prtein Pancakes


4. Hail To the Kale SaladChef AJ Hail to the Kale Recipe


5. Tempeh and Green Vegetables with Peanut SauceTempeh with Green Vegetables and Peanut Sauce


6. Kale ChipsKale Chips


7. Spinach ChipsSpinach-Chips9


8. Spinach HummusSpinach-Hummus-Cabo-Chips-1


9. Kiwi GreenieKiwi Greenie


10. Gargantuan Green GiantGargantuan Green Giant


11. Mango Avo SmoothieMango Avocado Smoothie


12. It’s Easy Being Green Kale SmoothieIt's Easy Being Green Kale Smoothie


13. Avo Fruit SmoothieAvo Fruit Smoothie


14. Snickerdoodle Green SmoothieSnickerdoodle-Green-Smoothie-4


15. Copycat {whole foods} Tropical Green SmoothieWhole-Foods-Copycat-Tropical-Green-Smoothie-3


16. Pistachio Ice Cream SmoothiePistachio Ice Cream Smoothie


17. Thin Mint Protein SmoothieThin Mint Girl Scout Cookie Smoothie


18. Simple Green SmoothieSpimple-Easy-Green-Spoomtie-3-520x518

Slam Dunk Lettuce Wraps + Dole Giveaway

I love DOLE Chopped Salads because it’s a quick and easy way to eat more rabbit food. They’re filled with all sorts of goodies like different lettuces (green cabbage, red cabbage, and kale), broccoli slaw, carrots, and even snap peas! It’s an easy way to change up my usual all spinach or all kale salad and get some different textures and new flavors in the mix. My fav way to eat a chopped salad is to pour the entire bag (yup, all 4 servings! Only 100 calories and 8 grams of fiber for the entire thing!) into a gigantic mixing bowl, throw on some homemade dressing, mix it up, and nom nom that shiznit up. Straight out of the mixing bowl. Awww yeahhhh. But besides eating the entire bag like a rabbit, I love branching out and making new recipes. For example, I love filling spring rolls with the Asian Blend for a quick and easy appetizer when friends come over!

Since March Madness is just around the corner and basketball is all about those slam dunks, I teamed up (no pun intended!) with DOLE Salads to make the ultimate dunk recipe! Serve them up while watching the March Madness games as a fresh snack that’s so healthy, you can dunk into that sauce alllll you want! I love that the Asian Blend is filled with green cabbage, red cabbage, kale, broccoli slaw, snap peas, and carrots. It makes for a super easy veggie filling for my lettuce wraps with little prep!

These fresh Asian lettuce wraps are so easy to make, and even easier to devour!
They’re a total slam dunk!



Dole-Chopped-Salad-Asian-Blend-Helathy-Lettuce-Wraps-4Love this adorable chopping block from DOLE to chop my ingredients! This bamboo Mezzaluna style chopping block comes with a double-bladed herb knife that actually stores inside of the unit when it’s not in use!

Slam Dunk Lettuce Wraps
Serves 4-5 as an appetizer or 1 as a meal!

Lettuce Wraps:
2 cups DOLE Chopped Asian Blend
1/2 cup cooked quinoa, chilled
2 Tbs cashews, chopped
2 Tbsp Sweet Chili Sauce
5 butter lettuce leaves

Sweet Chili Sauce:
3/4 cup rice vinegar
3/4 cup honey
3 garlic cloves, minced
1 Tbsp chili pepper, finely chopped
2 tsp red-pepper flakes
1/2 tsp coarse salt

Cook and chill quinoa beforehand. Combine all ingredients for the sweet chili sauce, mix well, and refrigerate. In a mixing bowl, combine the DOLE Chopped Asian Blend, quinoa, and sweet chili sauce. Scoop the filling into lettuce wraps using a 1/4 cup measuring cup. Dunk into sweet chili sauce as desired, and enjoy while watching March Madness!

The Rabbit Food Pyramid Breakdown
Produce: Dole Chopped Asian Blend and butter lettuce
Whole Grain:  quinoa
Protein: none
Plant Based Fat: cashews

I’m hosting a giveaway in collaboration with DOLE Salads & EatingWell!
One lucky RFFMBT reader will win:

(Free) DOLE Salads coupons to try DOLE Chopped Salads
DOLE chopping block
DOLE reusable grocery bag
The Simple Art of EatingWell Cookbook
EatingWell Fast & Flavorful Meatless Meals Cookbook

*Must use a valid email address and be a US resident to enter.
Giveaway ends on Friday, March 14th at 11:59pm PST.
Winner will be announced on Saturday, March 15th.

a Rafflecopter giveaway

Want more dunk able March Madness recipes to make with DOLE Chopped Salads?
Checkout their “Super Dunk” dip & “Avocado Spring Rolls,” both featuring DOLE Chopped Asian Blend!

Maple Lemon Tempeh

Today’s recipe is from one of my favorite healthy recipe blogs, Eating Bird Food (Obviously bird food and rabbit food is where it’s at!). I had been dying to try Brittany’s Maple Lemon Tempeh Cubes recipe since I first saw it last week and finally got around to making it today! I love Brittany’s blog because she has some amazing flavor combinations and great healthy recipe ideas. I love her approach of healthy eating and I think you will too!


I made these tempeh cubes to eat on top of a salad but ended up having a serving straight from the oven with a fork! They have just the right amount of crispiness and tons of flavor.

If you’ve never had tempeh before, you have to try it!
Tempeh is one of my favorite plant based vegan proteins. It’s similar to tofu because it is made from soybeans, but it’s taste and texture are completely different. Tempeh is much more textured and firm since the soybeans are cooked and slightly fermented, and has a mild nutty flavor. It’s low in fat and high in protein and calcium, making it a great addition for stir-frys and salads.

Maple Lemon Tempeh
Adapted from Eating Bird Food
Serves 3

1 package tempeh (I recommend LightLife’s Three Grain)
1 Tbsp olive oil
3 Tablespoons lemon juice
2 teaspoons maple syrup
2 teaspoons water
¼ teaspoon dried basil
¼ teaspoon powdered garlic
fresh ground black pepper, to taste

Heat oven to 400°. Chop tempeh into bite size cubes. Heat olive oil in a non-stick skillet on medium-high heat. Once melted and hot, add tempeh and cook for 2-4 minutes until the tempeh turns a golden brown color. While the tempeh is browning, mix together the lemon juice, maple syrup, water, basil, garlic, and black pepper. Pour mixture over tempeh and stir around to coat the tempeh. Sauté for 2-3 minutes. The tempeh should be nice and brown on both sides. Transfer the tempeh cubes to a baking sheet and bake for 15-20 minutes in the oven until crispy. Remove from the oven, plate and serve.

The Rabbit Food Pyramid Breakdown
Produce: none
Whole Grain:  none
Protein: tempeh
Plant Based Fat: olive oil
Free Extras: lemon juice, basil, garlic, pepper

To make a complete Rabbit Food Pyramid approved meal with your Maple Lemon Tempeh, here are some ideas!
Meal Idea 1: Combine with 2 cups of veggies (carrots, snow peas, broccoli, cauliflower, and peppers) and serve with 1/2 cup of brown rice.
Meal Idea 2: Combine with 2 cups of chopped kale and wrap into a whole grain tortilla or wrap.
Meal Idea 2: Serve on top of 2 cups of spinach and 1/2 cup of cooked quinoa!.

Quinoa & Beet Kale Dolmades

Thank you so very much for your comments on my last post. You are all so beautiful and I appreciate you sharing your personal stories with me : ) Your support is incredible and I’ve never been so moved my complete strangers before. What am I talking about, I feel like I know some of you by now because I get to talk to you on Facebook and Instagram all the time! I just adore you guys!
Oh, and I just realized that I really need to update my fitness page since my routine has definitely changed from when I first started this blog. Working on that right meow!

To start the weekend off right, I made some Quinoa & Beet Dolmades made with Tuscan kale for the ultimate veggie snack! The idea was inspired by my friend’s mom who is a chef (she makes amazing Greek food)! Instead of traditional dolmas with meat and grape leaves, I changed it up with quinoa & kale! They’re so refreshing, I think you will absolutely love them slathered in hummus. The cooked kale wrap turned out awesome and I cannot wait to try this same technique with some more recipes! I hope you have an amazing weekend and eat lots and lots of rabbit food!


Quinoa & Beet Kale Dolmades
Serves 1

4 leaves of dinosaur/Tuscan kale
1/2 cup beets, grated
1/4 cup uncooked quinoa + 1/2 cup water
1 Tbsp lemon juice
1 tbsp olive oil
1 tsp balsamic vinegar
1/2 tsp orange zest

Cook quinoa to package instructions. Fill a separate pan with water and bring to medium/high heat. Place washed kale leafs spine/stem side down in the warm water, cover, and soak for 10-15 minutes until the leafs become flexible (This will help you to roll the dolmades without the leaves breaking). Add grated beets, lemon juice, balsamic vinegar, and orange zest to the cooked quinoa. After the kale leaves have become pliable, remove from the water and pat dry. One by one, place kale stem side up, add 2 Tbsps of quinoa mixture, fold edges in and fold tightly (like a burrito). Once all leaves have been rolled up, place them in a pan with olive oil and 1/2 cup of water. Cover and set to medium/high heat. You want the water and oil to simmer but not boil. Let the dolmas cook in the covered pan for 45 minutes. Add 1/2 cup of water at a time if needed throughout the process. Once the leaves have darkened, remove from the pan and transfer to a plate. Enjoy with hummus!

Note: I love these after the have chilled in the refrigerator!

The Rabbit Food Pyramid Breakdown
Produce: kale & beets
Whole Grain: quinoa
Protein: none – enjoy with 1/4 cup hummus
Plant Based Fat: olive oil
Free Extras: lemon juice, orange zest, & balsamic vinegar

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