Recipes Archives - Page 8 of 49 - Eat More Rabbit Food

Dinner, Lunch, Raw, Recipes, Snacks, Vegan, Vegetarian

Kale Pesto + Giveaway

HAPPY NATIONAL KALE DAY!!!!
Today is literally my favorite holiday. You guys know that I LOVE kale. I use in anything and everything from salads, to soups and smoothies, and now… pesto!

Ok, so quick story time before I get to the goods: I’ve never liked pesto, and I’m starting to realize that it’s because I don’t like basil, not necessarily pesto. Have you ever heard anyone say that if you really really despise a certain food that it might actually be a sign that you are slightly allergic to it? I’m kind of into this theory. I’ve noticed that every time I eat basil, my nose/sinuses get reallllyyy plugged up, so I think that “not liking pesto (or basil) has been my body telling me to avoid it. Weird? Maybe I’m reading too much into it, but my great uncle absolutely despised peanuts and peanut butter when he was younger, and well… it turned out that he had a severe allergy to them! Back to the point though, I’ve never liked basil pesto and always wanted to like it, so I came up with a pesto made from Baby Kale!

This recipe is so simple and easy to make. No cooking and minimal prep required! You can have fresh homemade Kale Pesto in a matter of minutes! My Kale Pesto is gluten-free, vegan, and loaded with healthy benefits.

Let’s get to know the main ingredient: KALE!
ALL HAIL KALE!

1. Kale is low in calorie, high in fiber and has zero fat. One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat. It is great for aiding in digestion and elimination with its great fiber content. It’s also filled with so many nutrients, vitamins, folate and magnesium as well as those listed below.

2. Kale is high in iron. Per calorie, kale has more iron than beef. Iron is essential for good health, such as the formation of hemoglobin and enzymes, transporting oxygen to various parts of the body, cell growth, proper liver function and more.

3. Kale is high in Vitamin K. Eating a diet high in Vitamin K can help protect against various cancers. It is also necessary for a wide variety of bodily functions including normal bone health and blood clotting. Also increased levels of vitamin K can help people suffering from Alzheimer’s disease.

4. Kale is filled with powerful antioxidants. Antioxidants, such as carotenoids and flavonoids help protect against various cancers.

5. Kale is a great anti-inflammatory food. One cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which help, fight against arthritis, asthma and autoimmune disorders.

6. Kale is great for cardiovascular support. Eating more kale can help lower cholesterol levels.

7. Kale is high in Vitamin A. Vitamin A is great for your vision, your skin as well as helping to prevent lung and oral cavity cancers.

8. Kale is high in Vitamin C. This is very helpful for your immune system, your metabolism and your hydration.

9. Kale is high in calcium. Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism. Vitamin C is also helpful to maintain cartilage and joint flexibility

10. Kale is a great detox food. Kale is filled with fiber and sulfur, both great for detoxifying your body and keeping your liver healthy.
(source)

Kale Pesto
Makes about 1 cup

2 cups DOLE Power Up Greens – Baby Kale
1/4 cup olive oil
1/4 cup pistachios, shells removed
1/4 cup nutritional yeast
1-2 cloves fresh garlic

Combine all ingredients in a food processor and blend until well mixed.

Tip: I used roasted salted pistachios, so I did not add any additional salt. If you use unsalted pistachios, add a pinch of salt to the recipe!

In celebration of National Kale Day, I’m hosting a giveaway with Dole Salads!
One lucky RFFMBT reader will win:

A copy of “KALE: The Complete Guide to the World’s Most Powerful Superfood” by Stephanie Pedersen
Dole Coupons
Dole Tote Bag
Dole Tumbler
Dole Power Up Greens Yoga Mat
Dole Headphones

a Rafflecopter giveaway

*Must use a valid email address to enter. Must be a US resident to enter.

Giveaway ends on Sunday, October 5th at 11:59 PM (PST).
1 winner will be randomly selected and announced on Monday, October 6th.

October 1, 2014 | 95 Comments

Desserts, Recipes, Snacks, Treats, Vegetarian

Passionfruit Protein Popsicles

Happy fall everybunny! It’s officially fall, but California still thinks it’s summer. Kind of awesome, kind of not, especially when the rest of the country is shopping for boots and scarves while sipping on pumpkin spice lattes, and we are over here sweating it out during this insane heat wave! I’m having fall FOMO (fear of missing out) and want to wear all of my fall clothes, dark nails, and dark lipstick!

So if you live on the west coast, or you’re experiencing a heat wave like we are, these popsicles are the perfect way to cool down. Greek yogurt popsicles are awesome because they’re creamy and loaded with protein! I love combining them with fresh passionfruit for a sweet and tart combo and some crunch from the seeds. Great for post-workout, an afternoon pick-me-up, or healthy dessert option!

But don’t worry, I’m working on some healthy pumpkin recipes for all of my pumpkin loving bunnies!

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Passionfruit Protein Popsicles
Makes 4 Popsicles

1 (16 oz.) container Chobani 0% Original Greek Yogurt
2 passionfruit

Cut passionfruit in half, scoop out each half of the fruit and place in the bottom of a popsicle mold. Fill the rest of the popsicle mold with Greek yogurt. Freeze overnight and enjoy.

September 24, 2014 | 3 Comments

Dinner, Lunch, Recipes, Vegan, Vegetarian

Mini Polenta Pizzas

I loveeee pizza. I mean… I am part Italian. I have quite a few friends that are gluten free and some friends that are trying to limit their bread intake, so I accepted the challenge to make bread-less pizza. This actually may have outdone my Cauliflower Pizza. Not only does this recipe taste amazing, but it’s also gluten free AND vegan!

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Sooooo, what is polenta?
Polenta is a paste or dough made from stone-ground yellow corn, which is boiled and then typically baked or fried.

I’ve been buying my polenta at Trader Joe’s, and I’m really happy with the consistency and texture. If you didn’t know this already, Trader Joe’s has a list of every single Vegan product that they carry! This list is super helpful if you are interested in eating a more plant based diet, or if you are interested in trying new products! There are so many treats on the list that I actually had no idea were vegan!

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Mini Polenta Pizzas
Serves 1

1 tube Polenta (I love Trader Joe’s brand)
1 tsp olive oil
1 Tbsp marinara sauce
1/4 cup shredded mozzarella or vegan cheese
2 mini bell peppers
2 mushrooms

Preheat the broiler to high. Cut four 1/4 inch thick pieces of polenta from the tube/packaging. Place the polenta disks on a baking sheet covered in foil. Brush one side of the polenta with the olive oil. Place in the oven and broil until the tops begin to turn golden, about 1-2 minutes (watch closely as broiler heat varies). Remove from oven and flip the polenta disks over to the opposite side. Spread each polenta disk with marinara sauce, then top with cheese and other toppings. Place the baking sheet in the oven again and broil until the cheese is golden and bubbly, about 1 more minute. Serve warm.

The Rabbit Food Pyramid Breakdown:
Produce: bell peppers, mushroom, and marinara sauce
Whole Grain: polenta
Protein: cheese
Plant Based Fat: olive oil

Rabbit Food Meal Tip: Complete this meal with a full serving of veggies by tossing your extra veggies (bell peppers and onions) in a bowl with two cups of fresh salad greens and balsamic for an extra filling dinner.

Looking for more healthy & single serving pizza recipes?
Don’t worry, I’ve got you covered.

Personal Pan Pizza
Portobello Pizza
Rustic Ricotta & Peach Pizza
Light & Crispy Pita Pizza
Cauliflower Pizza

September 22, 2014 | 8 Comments

Recipes, Snacks, Vegetarian

Healthy Baked Avocado Fries

I am sooooo excited for you guys to try this recipe! I’m a huge snacker. I snack alllll day, and this is one of my new favorites. It’s so rich an filling that I can usually only eat a few slices at a time! Luckily, it’s a snack with a purpose, because avocados are filled with healthy fats that will leave you feeling satisfied but not weighed down.

You’ve probably noticed that I like to keep my ingredient lists rather small. I like my recipes to be intriguing but not intimidating. My goal is to make healthy eating fun, easy, simple, and delicious for everyone. I hope you love these 4 ingredient Avocado Fries and super easy High Protein Ranch Dip made with only 2 ingredients!

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This question comes up pretty often. What is panko and why is it better than regular bread crumbs?
Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods. The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts.

Panko’s crustless bread is coarsely ground into airy, large flakes that give fried foods a light, crunchy coating. The flakes tend to stay crispier longer than standard breadcrumbs because they don’t absorb as much grease.

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For this recipe I’ve paired my Avocado Fries with a High Protein Ranch Dip. One of my favorite healthy eating swaps is using Greek yogurt instead of Sour Cream. It has way less fat, much more protein, and contains probiotics which are live bacteria that support the healthy bacteria in your gastrointestinal tract and may help treat some digestive disorders and flatten your tummy. Since plain greek yogurt is tart, you get a very similar flavor to sour cream, but with tons of benefits.

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Healthy Baked Avocado Fries
Serves 2

1 large avocado
1/4 cup whole wheat flour
1/4 cup egg whites (or egg whites from 2 eggs)
1/2 cup panko breadcrumbs

Preheat oven to 425. Cut avocado into small slices. Place flour, beaten egg whites, and panko bread crumbs in separate bowls or plates and form an assembly line. Once slice at a time, dip avocado into the flour and dust off excess. Next dip the avocado into egg whites, and lastly, coat with panko bread crumbs. Place complete led avocado slices on a baking sheet lined with parchment paper. Repeat until all slices have been coated. Bake for 15-20 minutes until edges become golden brown. Remove from oven and serve with High Protein Ranch Dip.

High Protein Ranch Dip
1 container (5.3 oz.) Chobani 0% Original
1/2 packet Simply Organic Ranch Dip Mix

Add half of the packet of ranch dip mix to the Chobani Greek yogurt container and mix well.

September 11, 2014 | 16 Comments

Dinner, Lunch, Recipes, Vegan, Vegetarian

Balsamic Tofu & Pineapple Avocado Tacos

I’ve been daydreaming about this recipe for a few weeks, and finally buckled down and made it. I don’t know why, but the combination of pineapple, avocado, and tangy balsamic seemed absolutely mouthwatering to me. I’m so happy with the way the balsamic baked tofu turned out, I might have to make this again with some brown rice and veggies another night!

If you are new to cooking with tofu, you will find that it needs to be pressed of excess liquid so that sauces and flavors can be absorbed into it. There are gadgets like the TofuXpress, but if you don’t have one that’s totally fine. The way I press liquid out of my tofu is with two plates, a few pieces of paper towel, and a jar (to add weight on top). After leaving the tofu in between the paper towel and plates for 20-30 minutes, your tofu will be good to go! Below is my crafty little setup!

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Balsamic Tofu & Pineapple Tacos
Serves 4

1 package extra firm tofu (14oz)
1/4 cup balsamic vinegar
2 Tbsp honey mustard
1/2 Tbsp agave

8 corn tortillas
2 cups pineapple, cubed
1 avocado cubed

Drain tofu and place on a few sheets of paper town on a plate. Cover with another few pieces of paper towel and another plate, and weight the top with a jar, can, or other object of about 1 pound. Let the tofu stand 20 to 30 minutes to extract excess liquid. While tofu is being pressed, mix together the balsamic, honey mustard, and agave. After excess liquid has been extracted from the tofu, chop into small 1/2 inch cubes. Transfer tofu cubes into the bowl of balsamic mixture and let it marinade for 20 minutes. After tofu has marinated, transfer to a baking pan lined with parchment paper (save excess balsamic for later). Bake at 400 degrees for 20 minutes. Using a spatula, flip tofu, drizzle with remaining balsamic mixture, and cook for another 10 minutes. Toss the tofu with pineapple and avocado, and place in corn tortillas. Enjoy!

The Rabbit Food Pyramid Breakdown:
Produce: pineapple
Whole Grain: corn tortillas
Protein: tofu
Plant Based Fat: avocado
Free Extras: balsamic and honey mustard

September 8, 2014 | 4 Comments

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Recipes

Kale Pesto + Giveaway

Passionfruit Protein Popsicles

Mini Polenta Pizzas

Healthy Baked Avocado Fries

Balsamic Tofu & Pineapple Avocado Tacos