Dinner Archives - Page 6 of 15 - Eat More Rabbit Food

Dinner, Lunch, Recipes, Snacks, Vegetarian

Baked Eggplant Fries

I’ve never been a fan of potato french fries. I’m actually not a fan of potatoes in general, with the exception of the occasional sweet potato. I decided that I wanted to make a healthy french fry alternative with a purpose. No oils, frying, or heavy starchy ingredients here! These healthy eggplant fries are baked to perfection in a crispy golden flax-almond breading. Now I know what half of you are thinking. “Ewwwww eggplant!” I think a lot of my friends are turned off by the mushy texture of cooked eggplant, but trust me this is totally different! Even if you HATE eggplant, I am almost positive you will love these fries! You have to give them a try, pretty pretty please! Of course if you’re super anti-eggplant, zucchini would be a great alternative as well.

They’re perfectly crispy, delicious, and nutritious!
Made from flaxseed, almond, whole wheat flour, and spices, these oil-free baked fries deliver tons of micronutrients, healthy plant-based fats, and fiber. So good for you, you can eat them alllll without any worry!

Baked Eggplant Fries

Ingredients:
1 small eggplant
1/4 cup egg whites

Breading:
1 Tbsp ground flaxseed
1 Tbsp almond meal/flour
1 Tbsp whole wheat flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cumin
1/4 tsp pepper
pinch of salt

Preheat oven to 400 degrees. Combine all of the breading ingredients in a bowl and mix together. In a separate bowl, beat 1/4 cup of egg whites and set aside. Cut eggplant into 1/2 inch thick fries (I removed the skin but you don’t have to). Transfer the breading mixture to a plate. Dip each piece of eggplant individually into the egg whites, and then roll in the breading mixture. Place the breaded fries onto a baking sheet lined with parchment paper. Bake for 10 minutes, flip fries, then bake for an additional 10 minutes until golden and crispy.

Excellent when dipped in fresh marinara!

September 17, 2013 | 11 Comments

Dinner, Lunch, Recipes, Vegetarian

Rustic Ricotta & Peach Pizza

Everyone loves pizza, right?
And homemade pizza? Even better!
What if I told you that you could have this entire pizza, for yourself?
That’s right, this homemade pizza is personal sized!
Dough and all, from scratch – following The Rabbit Food Pyramid!

Grab your ingredients, preheat your oven, and get ready for the best pizza of the summer!
My Italian side is very happy with this little creation!

Rustic Ricotta & Pear pizza

Rustic Ricotta & Peach Pizza
Serves 1

Dough:
¼ cup whole-wheat flour
1 egg white
1 Tbsp almond milk
½ tsp oregano
pinch of salt
pinch of pepper

Ricotta mixture:
1/4 cup nonfat or lowfat ricotta cheese
1 Tbsp scallions (or chives), chopped
1/2 Tbsp lemon juice
1 tsp olive oil

Toppings:
1/2 peach, thinly slices
1 tsp balsamic glaze

Preheat oven to 450. Combine all of the dough ingredients and mix well. Generously spray a baking sheet with nonstick or olive oil cooking spray. Thinly spread the dough on the baking sheet. In a new bowl, combine the ricotta ingredients and mix well. Spread the ricotta over the uncooked dough, leaving 1/2 inch of the outer edge for crust. Thinly slice 1/2 of a peach and place slices over the ricotta. Transfer the pizza to oven and bake for 12-13 minutes or until edges become golden brown. Remove from oven and drizzle with balsamic glaze. Cut and serve hot.

The Rabbit Food Pyramid Breakdown
Produce: scallions and 1/2 peach
Whole Grain: whole grain flower in the pizza dough
Protein: ricotta cheese and egg white
Plant Based Fat: olive oil

August 1, 2013 | 5 Comments

Dinner, Lunch, Recipes, Snacks, Toast Tuesdays, Vegan, Vegetarian

Easy Peasy Mushroom Crostini

Hi everybunny!
Sorry for the lack of post yesterday… but I have good news: New RFFMBT shirts are almost here! Keep checking back because I am hoping to have them listed in the shop later this week! I will make an announcement via my blog, Instagram, Facebook, and Twitter when they are ready for purchase! I have a couple of new designs that I’m really excited for you guys to see as well as my famous “Eat More Rabbit Food” shirts!

Oh My Goji Shirt
Remember when I used to do Toast Tuesdays?! Today’s recipe kind of brings that back to the blog… in a super sophisticated toast way haha. Here’s to this small bite for Toast Tuesday!

Whether you’re entertaining guests, in need of a quick snack, or looking for a simple appetizer for dinner with your family, these Mushroom Crostini are easy peasy to make! I find myself loving the most simple of recipes because you get to experience so much of one flavor in a single bite. These minimal ingredient mushroom crostini were inspired by my trip to the Mycopia Mushroom Farm and are full of earthy flavor and the perfect amount of crunch and chewiness. The flavor of mushrooms cooked in olive oil, salt, and pepper is like no other. Simple, and delicious.

Easy Peasy Mushroom Crostini

Easy Peasy Mushroom Crostini
Serves 1 – when making this recipe for guests, the more mushrooms the merrier!

4 slices of whole grain baguette, 1/2 inch thick slices
1 cup chopped baby bella mushrooms
1 Tbps olive oil
Pinch of salt & pepper

Preheat oven to 350 degrees. Lay sliced bread on a baking sheet and spray each piece with olive oil cooking spray. Bake for about 15 minutes or until they begin to turn golden brown. While the crostini cook in the oven, heat olive oil in a skillet. Add the mushrooms and cook for about five minutes until they become soft. Sprinkle with salt and pepper and toss well. Transfer the mushrooms and top on the whole grain crostini. Serve.
Note: I like to use olive oil spray to lighten up my crostini bread. Especially since there is already a serving of olive oil mixed in with the mushrooms! It’s a lighter way to get your bread crispy.

The Rabbit Food Pyramid Breakdown
Produce: mushrooms
Whole Grain: baguette slices
Protein: suggestion – complete this meal with a side of 1/2 cup cooked lentils, chickpeas, or beans!
Plant Based Fat: olive oil

July 30, 2013 | 3 Comments

Contests & Giveaways, Dinner, Lunch, Recipes, Vegan, Vegetarian

DOLE Taste of Spain Salad Party + Giveaway (CLOSED)

Earlier this year, I attended the DOLE Taste of Spain Salad Summit in Carmel, CA! I was lucky enough to explore where our lettuce comes from, and take healthy tapas cooking classes by an incredible chef! Now it’s time to celebrate the Taste of Spain with a DOLE Salads fiesta!

This year, DOLE Salads is taking your taste buds on a doleicious journey through Spain! Enjoy the warm flavors of smoked paprika, and roasted peppers, alongside pine nuts and fresh DOLE Salad greens in this culinary exploration. Along with promoting healthy recipes filled with veggies and greens, tapas (small bites) are an excellent addition for entertaining guests and incorporating more vegetables into your diet. Stuffed mushrooms, roasted red pepper crostinis, and stuffed sweet mini peppers, almonds, and olives are just a few ideas to get your party started!

Make sure to enter my giveaway by tomorrow at midnight (details below) for your chance to win a DOLE Salad Taste of Spain House Party Kit! The winner will be announced on Wednesday!

DOLE Taste of Spain Salad Party

Sautéed DOLE Spinach with Pine Nuts, & Raisins
Adapted from Tapas
Serves 4

2 packages of DOLE baby spinach
1/2 cup pine nuts
1/2 cup raisins
3 Tbsp dry sherry
2 Tbsp olive oil
2 cloves of garlic, sliced
pinch of smoked spanish paprika
salt and pepper to taste

Soak the raisins in warm water for 3 minutes, then drain. Heat the olive oil in a skillet, add the pine nuts and garlic, cook for 1 minute, then add sherry and boil for 1 minute. Add spinach and paprika and toss well to coat with the juices. Cook over low heat for 5 minutes until spinach has wilted. Add the drained raisins and season with salt and pepper to taste, then serve.
DOLE Taste of Spain Salad Party
Catlan Chickpeas over DOLE Spring Mix
Adapted from Tapas
Serves 4

2 Packages of DOLE Spring Mix
1 can cooked chickpeas
1 red onion, sliced
1 tomato, chopped
1 cup crimini mushrooms, chopped
2 garlic cloves, minced
2 bay leaves, bruised
pepper to taste

Heat the olive oil in a skillet, and add the onion. Cook unions until soft and caramelized. Add the garlic, mushrooms, and bay leaves and sauté over gentle heat for 5 minutes or until softened. Stir in the chickpeas and tomato, and heat through until flavors are combined. Remove bay leaves and discard. Sprinkle with pepper, and serve over spring mix.

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Would you like to host a DOLE Taste of Spain Salad party for you and your friends?
DOLE Taste of Spain Party Kit includes:
1 ceramic tapas tray by Spanish retailed La Tienda
1 Flamenco-style apron,
1 Cook book – Tapas: Delicious Little Dishes from Spain
13 DOLE Salads recipe fans
13 Flamenco-style rose hair clips
13 DOLE tote bags
13 coupons for FREE DOLE Salad Blends & Kits (exp: 7/31/13)

For your chance to win:
1. Comment on this post telling me what your favorite salad green is.

2. Tweet ” Enter for your chance to host a @DOLEsalads #tasteofspain salad party from @EatRabbitFood http://bit.ly/1bGNvRp ”
– Leave a separate comment with the url to your tweet!

2. Share the following photo on Instagram with the Instagram handle @RabbitFoodForMyBunnyTeeth and hashtag #RFFMBTspain

This means you can earn up to three entries!
Contest ends TOMORROW, Tuesday, July 23rd at 11:59pm PST.
Winner will be announced Wednesday, July 24th!
Must use a valid email address when entering. Open to U.S. residents only.

With each purchase of DOLE Salad Blends or Kits with the promotional “Taste of Spain” packaging, you will receive a game piece inside with a code to play the instant win game for your change to win the DOLE grand prize trip to spain worth $40k! Read more details about DOLE’s instant win game here. Another incentive to eat your greens, right?!

July 22, 2013 | 88 Comments

Dinner, Lunch, Raw, Recipes, Vegan, Vegetarian

Tofu Asparagus Spring Rolls

Congratulations to the winner of my ENLIGHTENED Ice cream giveaway: Valerie M!
Be sure to check your email! & Enjoy your cold ice cream during this crazy heat wave!

This week I have been giving my 100% and going to spin everyday. I am so in love with the endorphin rush that it gives me, and the calorie burn isn’t bad either! I hope that you guys have been scoping out some new workout classes to try this weekend. You may just find your new thangggg. I love motivating you guys with personal posts about my fitness progress and body/weight stuff, but I just can’t get myself to post it along with these gorgeous recipe photos! I feel like those kinds of posts need to be separate, so I’ve set some posts aside next week for updates on how everything is going in the workout world! Right now it’s time for some rabbit food!

I absolutely love all of these bright green veggies! Beautiful!

Tofu Asparagus Spring Rolls
Serves 1

1 spring roll (rice paper) wrap
1 inch strip of firm tofu
6 spears of asparagus
1/2 cucumber, sliced
1/4 medium avocado
1/4 cup arugula
4-5 mint leafs

Sesame Miso Sauce
*Also pairs well with low sodium soy sauce, or tamari if you don’t feel like making sauce!

2 Tbsp tahini
1 Tbsp white miso paste
1 Tbsp agave nectar
1/2 Tbsp tamari or soy sauce
1 tsp grated ginger root

Refrigerate all ingredients beforehand. Wash and cut ingredients for inside the spring roll. Fill a bowl or saucepan with warm water. Begin dipping the spring roll wrap in the water and rotate. Continue gently dipping until the rice paper becomes transparent and limp. Lay the pliable wrap on a piece of cheese cloth or clean kitchen towel. Place the ingredients on the top center of the wrap. Fold the sides in over the filling. Then tightly push the ingredients together folding the top corner over, then roll until completely wrapped. Chop in half or into 6 pieces.
Note: I have found that wrapping the spring roll on a towel is the best way to prevent it from sticking and tearing.
Another Note: The spring rolls are much easier to handle if cut in half vs. small pieces!

The Rabbit Food Pyramid Breakdown
Produce: asparagus, cucumber, arugula, and mint
Whole Grain: complete this meal with 1/2 cup of cooked brown rice!
Protein: tofu
Plant Based Fat: avocado

July 19, 2013 | 5 Comments

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Dinner

Baked Eggplant Fries

Rustic Ricotta & Peach Pizza

Easy Peasy Mushroom Crostini

DOLE Taste of Spain Salad Party + Giveaway (CLOSED)

Tofu Asparagus Spring Rolls