Lunch

Lunch

Dinner, Lunch, Recipes, Vegan, Vegetarian

Cashew Ginger Rice Bowl

First things first: This is my 100th post on Rabbit Food For My Bunny Teeth! I cannot even believe it! Seriously? I have 100 recipes & healthy tips on my very own blog?! WOW! I really cannot believe how much my blog has grown and what it is turning into. I cannot thank my readers enough for visiting my blog every day. I love you little bunnies and I cannot wait to see what else is in store for the future of RFFMBT!

Second: Congratulations to my Physique 57 Giveaway winner Sam B! I cannot wait to hear how your complimentary class goes!

Third: Do you ever crave a certain type of food? America, Mexican, Chinese, Indian, etc.?
One of my favorite types of cuisine is Chinese, but sometimes it’s hard to find something tasty without all of the added oil and super salty elements. Ordering steamed veggies isn’t always the most exciting dish…

Today I have a healthy Vegan Chinese inspired lunch/dinner recipe for you! This brilliant bowl is filled with colorful veggies and plant protein to keep you feeling full and satisfied for hours.


 Cashew Ginger Rice Bowl
 Serves 1

1/2 cup cooked brown rice
1/2 cup shelled edamame
1/2 cup bell pepper
1/2 cup onion
1/2 cup celery
1/2 cup spinach
1/4 cup low sodium vegetable broth (I use Pacific)
2 Tbsp chopped cashews
1 tsp low sodium soy sauce or tamari
1/2 tsp fresh grated ginger

Cook brown rice to package instructions. In a separate bowl, whisk the vegetable broth, soy sauce, and ginger together and place in a pan over medium heat. Chop the bell pepper, onion, celery, and add into the pan along with the spinach. Cook the vegetables until they absorb most of the cooking liquid and become tender. Add in the unshelled edamame and stir until cooked. Add the cooked brown rice and gently mix into the vegetables. Top with chopped cashews. Serve hot.
Note: You could serve the veggies and cashews on top of the bed of rice or mixed in, whatever you prefer.

The Rabbit Food Pyramid Breakdown
Produce: bell pepper, onion, celery, spinach
Whole Grain: brown rice
Protein: edamame
Plant Based Fat: cashews

| 35 Comments
Lunch, Raw, Recipes, Snacks, Vegan, Vegetarian

Summer Salad

I hope that everyone had a nice holiday weekend! It is getting hot hot hot in Los Angeles, and I couldn’t think of anything more refreshing than a cold fruit salad with a twist! Instead of the usual all-fruit salad, how about combining some other plant based components of protein, whole-grain, and fat to complete your meal!

Hold the dressing… This salad consists of 4 different flavors that perfectly compliment each other to make a tart yet sweet and refreshing dish, so there is no need for anything else. I’m so hooked, I could probably have this every single day!

P.S. If you are trying to incorporate vegetarian or vegan meals into your diet, this is a great easy option for meatless mondays. On a high note, this salad is boyfriend approved and my sister went back for seconds haha

Summer Salad
Serves 1

1 medium grapefruit
1/2 cup chilled unshelled edamame
1/2 cup chilled corn
1/4 medium avocado

Remove the skin of the grapefruit by cutting with a knife between the rind and flesh. Once the outer skin and pith has been removed, separate segments of the grapefruit and remove all of the membrane, pulp, and seeds so only the grapefruit flesh remains exposed. Chop the segments into smaller cubed pieces. Remove 1/4 avocado meat from it’s skin and cut into cubes. Add the chilled corn (rinsed and strained) and edamame  to the grapefruit and avocado and gently toss. Serve chilled.

The Rabbit Food Pyramid Breakdown
Produce: grapefruit
Whole Grain: corn
Protein: edamame
Plant Based Fat: avocado

| 37 Comments
Dinner, Lunch, Recipes, Vegan, Vegetarian

Southwest Quinoa Collard Wraps

The last time I was in Houston visiting Sam, we invented an awesome dinner dish! Since we were cooking together, this didn’t end up as a single serving sized recipe, but trust me, you will want to have this everyday for as long as your leftovers last! I got Sam totally addicted to quinoa (keen-wa) with my Apple Pie Parfait  and it has turned into one of his favorite whole-grains. If your meat loving boyfriend, hubby, dad, or brother is scared of vegetarian or vegan meals, this one is boyfriend approved and a great option for “Meatless Mondays” if you’re trying to go veggie! If you are a big time RFFMBT fan, you may remember a sneak peek photo of this recipe that I posted on my Facebook page! At last, the detailed recipe is finally here!

This is a great healthy dish if you are having guests over for lunch or dinner. You could even set up a little wrap station where your guests can make their own collard wraps!



Southwestern Quinoa Collard Wraps
Serves 4-5

1 bunch collard greens
1 cup dry quinoa + 2 cups water
1/4 cup low sodium vegetable broth
1 15oz can unsweetened corn
1 15oz can low sodium black beans
1 large red bell pepper
1/2 yellow onion
1 ripe avocado
1 Tbsp lemon juice
1 Tbsp Southwest/Fajita seasoning (I used Mccormick Salt-Free Southwest)

Bring quinoa and water to a boil, then reduce to low heat and cover for 10-15 minutes until water is absorbed. Dice the onion and bell pepper and sauté in a pan with low sodium vegetable broth over medium/high heat. While the quinoa is cooking and peppers and onions are sautéing, rinse and strain the beans and corn. Once quinoa has finished cooking stir the beans and corn into the same pot. After the peppers and onions have become tender and cooked, stir them into the quinoa mixture as well. Add fajita seasoning and lemon juice to taste and gently mix into the quinoa until well combined. Cover the quinoa mixture and set aside. Rinse and dry collard greens and remove stems. Remove the avocado “meat” from its skin, and cut into thin slices. Place a collard green leaf on a plate and fill with 1 cup of the quinoa mixture, 1/4 avocado slices, and roll up into a wrap. Cut in half and serve!
Note: This recipe pairs really well with mango! Cut one mango into slices and add into the wrap along with the avocado for some sweetness.

The Rabbit Food Pyramid Breakdown
Produce: collard greens, bell pepper, onion
Whole Grain: quinoa and corn
Protein: beans
Plant Based Fat: avocado

| 52 Comments
Lunch, Recipes, Snacks, Toast Tuesdays, Vegetarian

Cucumber Tea Toast

Get excited for a very royal slice of toast on this fine Toast Tuesday!

Do you remember having tea parties with your friends when you were little? I used to love getting dressed up and enjoying overly sugared tea and all of the adorable little tea sandwiches. One of the classic tea sandwiches at my tea parties was an English Cucumber and Cream Cheese sammie. Although the fun days of tea parties and teddy bears are over, I still enjoy cooling off on a hot summer day with a refreshing glass of iced green tea and heart slice of whole-wheat toast with cream cheese and cucumber. I really want to bring Tea Parties back… they are just too cute! Get ready for this quick and easy summer snack… pinkies up!


Cucumber Tea Toast
Serves 1

1 slice honey whole-wheat bread (I used Milton’s)
1/4 cucumber – sliced
1 Tbsp nonfat cream cheese

Toast the bread. Slice the cucumber into thin slices. Evenly spread the cream cheese on the toast and top with cucumber slices. Enjoy with tea!

The Rabbit Food Pyramid Breakdown
Produce: cucumber
Whole Grain: bread
Protein: nonfat cream cheese
Plant Based Fat: none – although this would be yummy with 1-2 Tbsp of sliced almonds on top!

| 9 Comments
Dinner, Lunch, Vegan, Vegetarian

Black Bean Wrap

Since it’s officially summer, it’s time for burgers, bonfires, and beach days! Keep your lunch light and your waistline trim with a healthy Black Bean Wrap! This vibrant green wrap is filled with plant based protein, fresh produce, and healthy fats that will keep you full and satisfied until dinner!



Black Bean Wrap
Serves 1

1 Black Bean Burger patty
2 swiss chard or butter lettuce leaves
1 small tomato
1/4 avocado
pinch of salt & pepper

Cook the Black Bean Burger patties to RFFMBT instructions. Wash and dry lettuce. Cut the tomato into slices. Remove 1/4 of the Avocado “meat” from skin. Place half of the Black Bean Burger patty and half of each ingredient into the lettuce leaves, creating two wraps. Sprinkle with just a pinch of salt & pepper to taste. Wrap the leaves into tight rolls and then slice in half. Enjoy right away or refrigerate and take to the beach for a light lunch!

The Rabbit Food Pyramid Breakdown
Produce: swiss chard & tomato
Whole Grain: none, pair with 1/4 cup quinoa or brown rice
Protein: black bean burger patty
Plant Based Fat: avocado

Don’t forget to submit your questions via Twitter and Facebook followed by the hashtag #RFFMBTFAQ
I’ll be compiling a list of the most common frequently asked questions and post my answers next week!

Have a fab weekend!

| 31 Comments

1 … 10 11 12 13 14 … 18