Lunch

Lunch

Breakfast, Lunch, Raw, Recipes, Snacks, Vegan, Vegetarian

Simple Green Smoothie

So this smoothie has been my absolute obsession recently. I’ve been drinking this every morning to give me energy and strengthen my immune system during cold season. The best part is that it’s sooooo easy to make and fastest great with just about any tropical fruit or citrus added in!

I’ve been posting it all over my Instagram and Facebook page and it;s gotten great reader feedback. It’s a must try!

Other reader suggestions:
Blueberries
Pomegranate
Cocoa Powder

Let me know what your fav combo is in the comments!

Spimple Easy Green Spoomtie 3
Simple Easy Green Smoothie

Simple Easy Green Smoothie 2
Simple Green Smoothie
Serves 1

2 small oranges (or 1 large), peeled
1 frozen banana
1 huge handful of spinach
1/2 cup of ice

Blend blend blend until creamy and smooth.

Don’t like bananas?
Try 1 cup of frozen peaches, pineapple, or mango!

Don’t have a high powered blender?
Try adding some almond milk for a creamsicle flavor, or try pineapple or apple juice for an all alkaline smoothie.

| 21 Comments
Dinner, Lunch, Recipes, Vegan, Vegetarian

Roasted Brussels Sprouts

Sorry for the lack of posts this week! I just arrived home from a wonderful wedding weekend in Kansas. I had the best time celebrating Jocelyn & Ryan and eating my way through Kansas and Missouri with new friends!

Jocelyn-&-RyanCongratulations to the blushing bride and groom! (Photo credit: Farfum)

Jocelyn-&-Ryan-WeddingWith Jocelyn and her gorgeous bridesmaids! Ashley, Nicole, Jocelyn, & me!

Jocelyn-&-Ryan-Wedding1Highlight of the night before the wedding: getting photo-bombed by the camo convention at the bar! I want need a ghillie suit!

If you follow me on Instagram, you may have noticed one of my fav lunch spots: Zinc Cafe. My best friend Taryn and I ALWAYS get the roasted brussels sprouts when we’re there. We are completely hooked! The last time I was at Zinc I asked the chef what the Brussels sprouts were prepared with and he said “just a little olive oil, salt, and pepper!” I actually couldn’t believe it because they’re so flavorful, so I had to take to my own kitchen to recreate my fav lunch for you guys. The roasted Brussels Sprouts at Zinc are always chilled and tossed with cannellini beans, which is totally to die for. I decided to serve my roasted Brussels and beans over some fluffy quinoa to make this a perfectly portioned lunch or dinner for anyone following the Rabbit Food Pyramid guidelines for weight loss or maintenance!
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Roasted Brussels Sprouts
Serves 1

2 cups Brussels sprouts, halved
1 Tbsp extra virgin olive oil
1/4 tsp ground sea salt
1/8 tsp ground black pepper

Preheat oven to 400 degrees. Cut brussels sprouts in half and coat with olive oil, salt, and pepper. Place the Brussels sprouts cut side down on a rimmed baking sheet and transfer to the oven. Bake for 25-30 minutes stirring occasionally (2-3 times) until browned and crispy. Remove from oven and serve immediately

Make it a Rabbit Food approved meal:
Serve Roasted Brussels Sprouts over
1/2 cup cooked cannellini beans
1/2 cup cooked quinoa

The Rabbit Food Pyramid Breakdown
Produce: Brussels sprouts
Whole Grain: quinoa
Protein: cannellini beans
Plant Based Fat: olive oil

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Roasted-Brussels-Sprouts-5

| 6 Comments
Dinner, Lunch, Recipes, Vegetarian

Portobello Pizza

Hoppy Monday all!
Last week I had the opportunity to attend the Bard Valley Natural Delights Medjool Date Summit in yuma, AZ! I had incredible time learning about the harvesting process and taste testing delectable recipes that I MUST share with you guys! I also met some new friends that I already miss since departing on Friday! Wahhhh. I’ll be giving you guys a full rundown of the blogger summit later this week. I cannot wait to tell you about my trip!

Today’s recipe is a Portobello Mushroom Pizza!
Loaded with veggies, this pizza is low-carb, gluten-free, and super filling!
Bon Appétit!
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Portobello Pizza 9
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Portobello Pizza 7
Portobello Pizza
Serves 1

2 large portobello mushrooms
1 tomato
1/4 cup reduced fat mozzarella cheese
1/4 cup chopped onion
1 Tbsp olive oil
1 tsp lemon juice
1/2 tsp minced garlic
pinch of salt
pinch of pepper

Preheat oven to 400 degrees. Chop onion and mince garlic. Pour olive oil into a saucepan over medium high heat and add onions and garlic. Cook onions and garlic until they are slightly browned. Dice tomato and add to the saucepan along with salt, pepper, and lemon juice. Bring the sauce to a simmer and cook for 3-5 minutes. Remove gills from the portobello mushrooms by scraping with a spoon. Place portobellos on a baking sheet coated with nonstick cooking spray. Pour the sauce into each portobello and top with cheese. Bake for 12 minutes. After 12 minutes, set oven to broil for 30 seconds to 1 minute to brown the cheese. Remove from the oven and enjoy!
Tip: I suggest lining your baking sheet with foil and coating the foil with nonstick cooking spray for an easier cleanup. The portobello mushrooms tend to get pretty juicy will cooking!

In a hurry? You can always use organic tomato sauce in place of the homemade sauce! I would recommend about 2 Tbps of store-bought sauce per portobello pizza.

Vegan? Use a vegan cheese substitute such as Daiya Mozzarella Style Shreds!

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The Rabbit Food Pyramid Breakdown
Produce: portobello mushrooms, tomato, onion, garlic
Whole Grain: none
Protein: reduced fat mozzarella cheese
Plant Based Fat: olive oil

| 15 Comments
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
Baked Eggplant Fries
Baked Eggplant Fries
Baked Eggplant Fries
Baked Eggplant Fries
Baked Eggplant Fries
Baked Eggplant Fries
Baked Eggplant Fries
Baked Eggplant Fries
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!

| 11 Comments
Breakfast, Lunch, Raw, Vegan, Vegetarian

Kiwi Greenie

Congratulations to the winner of my Red Apple Lipstick Giveaway: Katie!
Be sure to check your email to claim your prize, Katie! xoRFFMBT red apple giveaway winner— Winners are chosen using a random number generator : ) —

Today’s recipe is a green smoothie, just in time for this massive heat wave headed our way! It includes tropical flavors of mango and kiwi along with super spinach, and plant based fat from avocado to give a rich creamy texture! Enjoy!

Kiwi Greenie
Kiwi Greenie
Kiwi Greenie
Kiwi Greenie
Serves 1

1 kiwi, peeled
1 cup frozen mango
1 cup frozen spinach (or 2 cups fresh)
3/4 cup unsweetened almond milk
1/4 medium avocado

Combine all ingredients in a high powered blender and blend until smooth.
Note: If you don’t have a high powered blender, start by blending the spinach and almond milk first until spinach is completely smooth. Then add other ingredients.

Kiwi Greenie

| 2 Comments

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