Recipes Archives - Page 13 of 49 - Eat More Rabbit Food

Dinner, Lunch, Recipes, Vegan, Vegetarian

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.
NOT OK!

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?

Nope!

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!

March 25, 2014 | 45 Comments

Recipes, Snacks, Vegan, Vegetarian

Avocado Rice Cake Snack

I’m having so much fun at the DOLE Summit today! I cannot wait to share all of my photos and new recipes with you when I have some more down time!

Let’s talk about snacks:
I have to have snacks throughout the day. I’m not one of those people that can have 3 meals a day, I basically have to eat small meals and snacks to keep myself from getting hungry.
Hangry: (adjective) Feeling or showing anger caused by hunger. Combination of “hungry” and “angry.”

Avocado-Rice-Cake-Helathy-Snack-1
This is one of my favorite snacks in the entire world. Not only does it keep you from getting hungry but it’s a snack with nutritional value and purpose.

Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. This will satiate your sweet tooth, give you a little bit of crunch, and keep you full until dinnertime! Win win… win! POWERSNACK!

It’s funny, because I never liked avocado growing up. I loved guacamole, but that was about it. Since discovering all of my food allergies, I’ve branched out and started liking so many foods that I never did before. In California, we refer to avos as “California butter.” Avocados are super buttery and creamy and can actually be used in place of butter and oil in recipe. So if this sounds a little weird to you, try it out on toast first! Just think: butter on toast… avocado on toast… similar, and soooo good for you! The lemon, salt, and pepper add the best flavor to avos, and I’ve heard lemon pepper is bomb.com mixed in too! I need to try that one!

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Avocado Rice Cake
Serves 1

2 brown rice cakes
1/2 small avocado
1/2 tsp lemon juice
pinch of salt & pepper

Mash the avocado with a fork. Add lemon juice, salt, and pepper, and mix until well combine. Spread onto two brown rice cakes.

The Rabbit Food Pyramid Breakdown
Produce: none
Whole Grain: 2 brown rice cakes
Protein: none
Plant Based Fat: 1/2 small avocado
Free Extras: lemon juice, salt, and pepper

March 20, 2014 | 7 Comments

Breakfast, Fitness, Recipes, Snacks, Vegan, Vegetarian

Mint-Matcha Chia Pudding

Oh my gosh, today is my 2 year bloggiversary!!!!!!
I just realized it! Thank you so much for all of your support! RFFMBT would be nothing without my readers. I love you guys so much! xoxo

I’m super super excited because today I’m going on a blogger summit for DOLE!
Myself and 10 other bloggers will be joining the DOLE team for a few days dedicated to healthy eating, cooking, and nutrition! I cannot wait to meet the other bloggers, we’ve already been having a twitter party chatting up a storm!
I’ll be updating you guys on my trip via Instagram and recap all of the delish recipes for you here on my blog!

I hope that everyone had a healthy happy St. Patricks Day on Monday!
As I told you on Monday, I ate healthy green meals and snacks allll day!
The best thing about eating greens is that they’re filled with so many nutrients, vitamins & minerals, that they give you TONS of every throughout the day. I actually felt really energized and amazing all day long. Here’s a look of what I ate (huge green salad for dinner not pictured):
For breakfast I started off with a green smoothie made with a handful of spinach, 1 frozen banana, 1 pear, and 1/2 cup of unsweetened vanilla almond milk!

A couple hours later I had a little snack with a half of a small avocado mashed up with a little lemon juice, and a pinch of salt & pepper on top of a brown rice cake! Best. Snack. Ever.

Then I had some delicious Mint-Matcha Chia Pudding that I discovered from Kathy Patalsky’s blog The Lunchbox Bunch!

Next up I ate an entire bowl of Kale Joy Sweet Mustard Kale Chips. Whoever decided one bag of kale chips was 2 servings is SOOO wrong. I eat the whole bag, every time!

Yesterday I worked on a freelance project all day and then went out for a paddle with my friend Blake! It was absolutely gorgeous out at the water was perfectly calm and flat and there was absolutely no wind. The perfect paddling conditions!

After Paddling, I went to Full Psycle to get my spin on. Since Full Psycle just opened their second location at Bella Terra in Huntington Beach, the instructors are bouncing around between studios, so this is their first week with completely new schedules. I’m such a creature of habit and was a little intimidated to try a new teacher last night but I did! The class was really challenging and I worked super hard!

Speaking of Full Psycle opening their second studio, I went to the Grand Opening at Bella Terra in Huntington Beach last weekend! The new studio is soooo nice! The air conditioning is amazing, the sound system is incredible, and there is tons of free parking! If you live near HB you have to go check it out! Oh, and your first class is free with the promo code “FIRSTCLASSFREE” and they also have free rental clips for your first class! No reason not to try it!

Now onto the nom noms! I saw Kathy’s Mint-Matcha Chia Pudding recipe on Sunday night and happened to have all of the ingredients on hand, so I whipped up a batch with a few little adjustments, put it in the fridge overnight, and enjoyed it on St. Patrick’s Day!

Mint-Matcha Chia Pudding
Adapted from Kathy Patalsky of The Lunch Box Bunch
Serves 1

1/3 cup almond milk
1/2 tsp matcha green tea
2 Tbsp chia seeds
1/2 Tbsp agave
small drop of peppermint extract

Combine almond milk, matcha, agave, and peppermint in a blender, blend until matcha disolved. Transfer the mixture to a jar and mix in the whole chia seeds. Cover and store in a frigge for about 8 hours or overnight for best/thickest results.

March 19, 2014 | 11 Comments

Breakfast, Dinner, Recipes, Smoothies, Snacks, Vegan, Vegetarian

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 Toast Avocado Toast1

3. Hemp Protein Pancakes Hemp Prtein Pancakes

4. Hail To the Kale Salad Chef AJ Hail to the Kale Recipe

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

6. Kale Chips

7. Spinach Chips Spinach-Chips9

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

9. Kiwi Greenie

10. Gargantuan Green Giant

11. Mango Avo Smoothie Mango Avocado Smoothie

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

13. Avo Fruit Smoothie

14. Snickerdoodle Green Smoothie Snickerdoodle-Green-Smoothie-4

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

16. Pistachio Ice Cream Smoothie

17. Thin Mint Protein Smoothie Thin Mint Girl Scout Cookie Smoothie

18. Simple Green Smoothie Spimple-Easy-Green-Spoomtie-3-520x518

March 17, 2014 | 0 comment

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

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-9

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Love 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!

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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

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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!

March 13, 2014 | 120 Comments

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Recipes

Vegan (Quinoa) Mac & Cheese

Avocado Rice Cake Snack

Mint-Matcha Chia Pudding

Green St. Patrick’s Day Recipes

Slam Dunk Lettuce Wraps + Dole Giveaway