Recipes Archives - Page 23 of 49 - Eat More Rabbit Food

Dinner, Lunch, Recipes, Vegan, Vegetarian

Miso Tempeh Wrap

Don’t forget you still have until Midnight tonight (July 11) to enter for your chance to win some Spirulina & other goodies from Nutrex Hawaii!

Speaking of Hawaii, my grandparents go to Hawaii every year for my grandma’s birthday on July 6th. This year, my grammy celebrated with her friends at a raw vegan restaurant called Maui Kombucha in their “Eat More Rabbit Food” shirts and Carrot Logo Leggings!
I died when she sent me these photos! Isn’t she the cutest?!

Eat More Rabbit Food Maui From left to right: My grammy Gail (76), Barb (86), and Carol (72)

Barb’s husband Don is 100% vegan, so she is pretty much vegan/vegetarian.
As for my grandma and Carol, they’re big time veggie lovers!
My grandma said that the owner brought out free kombucha shooters for the table when they arrived haha, how fun!

I loveee food blogs, especially when I cannot decide on what to make for dinner. Yes, bloggers read blogs too! While browsing around, I was totally inspired by (and drooling over) the lovely Kathy Patalsky’s recipe for Kale Avocado Wraps w/ Spicy Miso-Dipped Tempeh. I knew I had to try it, so I made all of the ingredients in proportion with the Rabbit Food Pyramid guidelines, and dinner was served! I love showing you guys how easy it is to make other recipes Rabbit Food Pyramid friendly!

Miso Tempeh Wraps

I even made the Miso Tempeh again the next day, subtracted the wrap, and added 1/2 cup of cooked brown rice to make a salad/rice bowl!

Miso Tempeh Wraps Since I didn’t have miso paste on hand to make Kathy’s Chipotle Miso Dressing I used a shortcut Low-Fat Miso Sesame Seed Dressing by Galeos. Not exactly the same as her dressage, but the results were excellent, and the nutrition stats are awesome! 1 Tbsp Galeos Miso Sesame Seed Dressing = 25 calories, 1g fat, 4g carbs, .5g sugar, and only contains 8 ingredients that you can actually pronounce! Not too shabby!

Miso Tempeh Wraps
Recipe adapted from Kathy Patalsky
Serves 1

1 medium whole wheat or sprouted grain tortilla
3oz tempeh
1 1/2 cups kale
1/4 cup chopped tomato
1/4 cup sliced red onion
1/4 avocado, sliced
2 Tbsp Galeos Low-Fat Miso Sesame Seed Dressing, divided
a pinch of ground chipotle
pinch of fresh ground pepper

Rinse and dry chopped kale. Massage with 1 Tablespoon of miso dressing. Chop tomato and onion and add to the kale, set aside. Slice avocado and set aside. Lightly spray a skillet with nonstick cooking spray. Cook tempeh in 1 Tablespoon of miso dressing over medium heat and sprinkle with a pinch of pepper and chipotle. Allow the tempeh to cook on both sides for about 2 minutes each. Transfer the tempeh to the tortilla and add kale, tomato, onion, and avocado. Wrap tightly together, cut in half, and enjoy!

Try: Kathy’s Chipotle Miso Dressing on her blog Healthy. Happy. Life.!

The Rabbit Food Pyramid Breakdown
Produce: kale, tomato, and onions
Whole Grain: whole wheat tortilla
Protein: tempeh
Plant Based Fat: avocado
Catherine and Kathy Disneyland Kathy and I on Splash Mountain at Disneyland! This photo was taken before we got completely soaked!

July 11, 2013 | 2 Comments

Contests & Giveaways, Recipes, Vegan, Vegetarian

Nutrex Hawaii Spirulina All In My Shake + Giveaway (CLOSED)

The following post is sponsored by FitFluential LLC on behalf of Nutrex Hawaii.

Spirulina, so good even Justin Timberlake sings about it!

– What is Spirulina?
Spirulina is algae! Yes, that means from sea!

– What’s the hype?
For starters, Hawaiian Spirulina is a complete protein, meaning it has all the essential acids. Excellent for vegetarians! It’s tallies up to 60-65% protein (compared to fish, which is up to 35% protein).

1 Tsp (3g) of Spirulina contains a rainbow of nutrients which is why Nutrex Hawaii wants you to #ColorYourDiet:

Orange: Beta carotene for immune system support
Yellow: Zeaxanthin for eye and brain health
Green: Chlorophyll for anti-toxin benefits and iron content
Blue: Phycocyanin for inflammatory balance
More than 94 trace minerals & elements.
More antioxidant power then 5 servings of fruits and vegetables!

In addition to being an excellent source of protein, Hawaiian Spirulina has been scientifically shown to support a healthy immune system.
More than 200 scientific studies document its broad range of health benefits. Many people have also reported increased energy levels after regular consumption of Spiruilna!

– How is Nutrex Hawaii Spirulina Pacifica grown?
Nutrex Hawaii is located on the pristine Kona coast on the Big Island of Hawaii. Their farm draws on the natural resources that surround them –
abundant warm sunlight, pure deep ocean water and 100% fresh water drawn from Hawaiian aquifers to cultivate Hawaiian Spirulina Pacifica and BioAstin Hawaiian Astaxanthin.

– Where can I buy Spirulina?
http://www.nutrex-hawaii.com
Use Promo Code: FFSUMMER13 for 25% off until July 31!

I love adding spirulina to my smoothies, it’s a super easy way to add nutrients. The smoothie recipe below has a great balance of whole grains, produce, and healthy fat. It’s a huge energy booster with tons of healthy benefits, yet it’s extremely delicious! Plus it is really hearty and filling, you won’t be hungry again for hours!

Super Spirulina Smoothie
Serves 1

3/4 cup unsweetened almond milk
1 cup frozen spinach (or 2 cups fresh)
1 frozen banana
1/4 cup rolled oats
2 Tbsp unsalted almonds
2 Tbsp unsweetened shredded coconut
1 Tbsp unsweetened cocoa powder
1/2 Tbsp chia seeds
1 tsp Nutrex Hawaii Spirulina Pacifica powder
1/2 tsp vanilla
6 drops liquid stevia or other natural sweetener
6 ice cubes

Combine all ingredients in a high powered blender and blend until smooth. Enjoy cold.
Note: If you do not have a high powered blender such as Vitamix or Blendtec, start by blending the hard ingredients (i.e. almonds, oats, and spinach) with the almond milk to ensure they are thoroughly blended. Then gradually add the other ingredients. You could use a Tbsp more of almond milk or water to get the blender running smoothly because this smoothie is rather thick.
Side Note: If your blender cannot handle almonds at all, substitute for 1 Tbsp of unsalted almond butter.

Nutrex Hawaii also offers Spirulina Pacifica in tablet form. I prefer the powder because I like adding it in smoothies and to some of my kale chips recipes!
Be sure to checkout their BioAstin antioxidant supplement for joint and tendon health, skin, brain, & eye health! Since I have tons of food allergies, I love addicting this to my diet for added benefits!

WIN IT!!!
One lucky RFFMBT reader will win 1 bottle (141g) of Nutrex Hawaii Spirulina Pacifica Powder, 1 bottle of 100 Nutrex Hawaii Spirulina Pacifica Tablets, 1 bottle of 25 BioAstin gel caps, Spirulina – Nature’s Superfood Book, and Natural Astaxathin book!

For your chance to win:
1. Comment on this post telling me why you want to try Nutrex Hawaii Spirulina!

2. Tweet ” Enter @EatRabbitFood’s @giveaway to #win @SuperNutrient #NutrexHawaii #Spirulia & more! #ColorYourDiet http://bit.ly/12ZWSGl ”
– Leave a separate comment with the url to your tweet!

3. Instagram a photo of a smoothie along with the IG handle @rabbitfoodformybunnyteeth and hashtag #RFFMBTspirulina
– Leave a separate comment with the url to your Instagram Photo!

This means you can earn up to 3 entries!

Contest ends on Thursday, July 11th at 11:59pm PST.
Winner will be announced on Friday, July 12th! Must use a valid email address when entering.
Contest is open to International bunnies too!

Like Nutrex Hawaii? Show them some love on Facebook & Twitter!

* The giveaway has ended and the winner will be announced on Friday, July 12.

July 10, 2013 | 116 Comments

Dinner, Lunch, Recipes, Vegan, Vegetarian

Beet Burgers

In celebration of 4th of July I had to keep the tradition going with a veggie burger recipe!

These burgs are seriously filling. Loaded with brown rice, black beans, beets, oat bran, and jalapeños to add a little heat! They’re also gluten-free, vegan, low-fat, and will give your average beef burger a run for its money.

I hope that everyone has a fun and safe holiday!
For all of my international bunnies, happy Thursday to you tomorrow!

Beet burgers
serves 4

1 can low-sodium black beans
1 cup cooked brown rice
1/4 cup finely chopped beets (I used canned)
2 Tbsp diced jalapeños
2 Tbsp oat bran
1 tsp chili powder
1/2 tsp paprika
1/4 tsp salt
2 Tbsp Medjool Date BBQ Sauce or BBQ sauce of your choice

Toppings:
4 slices of Monterey Jack cheese or vegan cheese
1 Tomato, sliced
1 Red onion, sliced
Kale or lettuce

Strain beans but do not rinse. Place beans in a food processor and pulse until mashed but not puréed (you want some texture/chunks in there. Transfer beans to a mixing bowl. Strain beets and place beets in the food processor and pulse until finely chopped. Measure 1/4 cup and add to the mixing bowl. Add the diced jalapeños, brown rice, oat bran, chili powder, paprika, and salt and fold until well combined. Divide the mixture into four and form patties. Line a baking sheet with foil and spray with nonstick cooking spray. Place the patties on the foil lined baking sheet and place in the fridge for 1 hour. This is an important step in getting the right consistency. After the patties have been chilled, Preheat oven to 375. Transfer the baking sheet to the oven and cook for 30 minutes. Remove the patties from the oven at the half-way mark (15 minutes) and baste with barbecue sauce (do not flip the patties). Place the baking sheet back in the oven and continue baking for the remaining cooking time. If you wish to add cheese, set the oven to broil during the last minute of cooking, place cheese on each patty and broil for about 30 seconds. Serve on a whole grain bun, in a fresh lettuce wrap, or on “grilled portobello buns” and enjoy your holiday!
Note: Make sure to chill the patties in the refrigerator before baking.
Spicy Tip: Beet Burgers aren’t super spicy, but if you want them a little more mild, remove seeds from the jalapeños or try using green chillies.
Shortcut: I used precooked brown rice and heated it in the microwave before adding to the recipe to save me a few minutes. I also used canned beets and black beans!
Warning: Do not grill on a barbecue, they can fall apart!

Looking for other veggie burger recipes?
Chickpea Patties
Black Bean Burgers

July 3, 2013 | 4 Comments

Breakfast, Recipes, Vegetarian

Fluffy Oats

If you love oatmeal, you will love this new twist to get the fluffiest oats in the biz!
“It’s so fluffy I’m gonna die!” -Agnes from Despicable Me

My words exactly while I was cooking these oats!

Fluffy Oats
Serves 1

1/4 cup whole rolled oats
1/4 cup unsweetened almond milk
1/4 cup water
1 egg white

Whisk the egg until it gets a little fluffy/foamy. Combine with oats, water, and almond milk in a saucepan and bring heat to medium. Whisk the mixture until it starts to simmer. Raise the heat to high and continue whisking for a couple of minutes until it starts to thicken. Reduce heat back to medium and whisk until most of the liquid is soaked. Transfer to a bowl and enjoy with toppings!
Note: Be sure to whisk the egg before combining with other ingredients!

Make your oatmeal into a complete Rabbit Food meal with 1/4 cup of raisins and 4 Two Ingredient Coconut Macaroons!

The Rabbit Food Pyramid Breakdown
Produce: raisins
Whole Grain: rolled oats
Protein: egg white
Plant Based Fat: coconut macaroons
Fluffy Oats

July 2, 2013 | 5 Comments

Dinner, Lunch, Recipes, Vegan, Vegetarian

Medjool Date BBQ Sauce

When Natural Delights sent me an email with their new “naturally sweet” summer recipes, I knew I had to give their Medjool Date & Citrus BBQ Sauce a try! My kitchen is always stocked with medjool dates for raw vegan dessert recipes and my crazy sweet tooth. Although I do throw medjool dates in an occasional salad, I never really thought about using them in savory recipes. I was excited to see a naturally sweet barbecue sauce recipe since I’m always looking for ways to lower my refined sugar intake. This recipe does call for half a cup of brown sugar, but I actually omitted it, using only the dates as sweetener and LOVED how it turned out!

Homemade barbecue sauce= gluten free, vegan, and naturally sweet with no refined sugars!
Just in time for the 4th of July!!!

Natural Delights Medjool Date BBQ Sauce

My friend Behnaz brought me a huge bag of fresh picked grapefruit from her backyard! Perfect timing!

Natural Delights Medjool Date BBQ Sauce

Medjool Date & Citrus BBQ Sauce
Adapted from Natural Delights

2 Tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
3/4 cup grapefruit juice
1/4 cup red wine vinegar
1 cup low-sodium tomato paste
12 Natural Delights Medjool Dates, pitted & coarsely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp salt
1 tsp black pepper

Chop onions and mince garlic. Heat oil in a large saucepan set over medium-high heat. Add onions and garlic and sauté for 3-4 minutes. Add the remaining ingredients (grapefruit juice, red wine vinegar, tomato paste, chopped medjool dates, and spices) and let simmer for 15 minutes. Transfer to a blender or immersion blender and purée the mixture. Transfer the completely blended mixture back to a saucepan and let simmer for an additional 10 minutes. Store in a glass jar in the refrigerator.
Note: Great for basting tofu, or tempeh for a mock BBQ chicken salad!

Visit NaturalDelights.com for the original recipe (using brown sugar) and nutrition information!

If you’re a visual learner, Natural Delights has an excellent YouTube video showing step by step insructions on how to make the BBQ Sauce!

June 27, 2013 | 5 Comments

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Recipes

Miso Tempeh Wrap

Nutrex Hawaii Spirulina All In My Shake + Giveaway (CLOSED)

Beet Burgers

Fluffy Oats

Medjool Date BBQ Sauce