Snacks

Snacks

Desserts, Recipes, Snacks, Treats, Vegan, Vegetarian

Chocomole

Since it’s a holiday weekend and I know you worked out extra hard this week, you deserve a little treat! Can you guess what the superstar ingredient of this decadent chocolate dessert is? I’ll give you a hint… it’s loaded with 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid.

Avocado!

Yes, this indulgent chocolates creation is made from heart healthy avocado, antioxidant rich cocoa, sweet fiber dense dates, and creamy almond milk! This is the perfect afternoon pick me up to give your body the boost it needs.

Chocomole is so much fun, and so versatile, the possibilities are endless!
Use as:
pudding
spread on a slice of whole grain toast
dip for whole grain pretzels or strawberries
mousse or filling
vegan frosting


Chocomole
makes 4 servings

1 large ripe Hass avocado
1/2 cup unsweetened almond milk
1 cup pitted medjool dates
4 Tbsp cocoa powder
1 tsp vanilla extract

Remove pits from dates. Slice avocado and remove the pit. Using a spoon, scoop the green flesh from the skin. Combine the avocado, dates, and all other ingredients in a food processor or high powered blender and blend until smooth. Chill in the refrigerator for 1 hour and serve.
Note: I like to refrigerate my avocado beforehand.

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Breakfast, Snacks, Toast Tuesdays, Treats

Toast Tuesday!

If you know me, then you know that my favorite food in the world is toast!
I will be bringing you a  new toasty treat every Tuesday from sweet to savory!

Banana Hazelnut Toast with Ricotta

1 slice Ezekiel 4:9 Sprouted Grain Low Sodium Bread
1/2 banana
1/4 cup nonfat ricotta cheese
1 Tbsp chopped hazelnuts
sprinkle of ground cloves

Toast bread and spread with ricotta cheese. Add slices of banana and chopped hazelnut and sprinkle with ground cloves.

The Rabbit Food Pyramid Breakdown
Produce: banana
Whole Grain: sprouted grain bread
Protein: nonfat ricotta cheese
Plant Based Fat: hazelnut

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Recipes, Snacks, Vegan, Vegetarian

Cauliflower Poppers

This is a great snack when you want something salty to nosh on. I have found that cauliflower is incredibly versatile and easy to prepare. These are a great alternative to chips and you can snack away, guilt free!

Cauliflower Poppers

1 head of cauliflower
1/3 cup miso paste
2 Tbsp water
1 tsp curry powder

Preheat oven to 350 degrees. Chop cauliflower into bite sized florets. In a separate bowl, whisk together the miso paste, water, and curry powder. Combine with the cauliflower and coat thinly and evenly. Place the florets on a baking sheet and bake for 30 minutes. Flipping half way to ensure even crispiness. Cook until golden and crisp.

I used Cold Mountain “Kyoto White Miso Paste – less sodium” which is available at Whole Foods.
If you are looking for a lighter cauliflower popper recipe to try, spray the florets with olive oil cooking spray and sprinkle with your favorite salt free seasoning such as garlic, red pepper flakes, turmeric, or curry just to name a few. Now, go snack away!

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Recipes, Snacks, Treats, Vegetarian

Avocado Honey Snack

I was feeling really snacky today so I decided to nosh on something that would not only satisfy my hunger, but my sweet tooth as well.

Today’s power snack was half of a Hass avocado drizzled with 1 tsp of honey, a sprinkle of crunchy sesame seeds and a side of homemade vanilla almond milk.
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 on crunch to nibble, and keep you full until dinnertime! Win win… win!

Shortcut Homemade Vanilla Almond Milk
For those of us who don’t have time to soak, and strain our almond milk!
makes 4 cups/servings 

4 cups water
2 Tbs unsalted almond butter
6 pitted Medjool dates (optional for sweetness)
1/2 Tbs pure vanilla extract

Combine all ingredients in a high powered blender and blend until smooth. Serve chilled.

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Breakfast, Dinner, Lunch, Recipes, Snacks, Tips, Vegetarian

Skinny Bunny Cleanse

If you need to reset your taste buds, jumpstart on your weight loss, or need to get ready for a big event, this high fiber whole food cleanse will have hopping into those skinny jeans in no time.
You will get to enjoy a beautiful breakfast scramble, layered lunch parfait, delectable dinner salad, and satisfying snack smoothie.
I do not recommend exercising during the cleanse, since it does not provide enough calories.

In comparison to popular all liquid juice cleanses, a cleanse that is high in fiber is much easier to stick with as fiber keeps you feeling full and satisfied and never deprived.
Each food selected on for the Skinny Bunny cleanse is packed with fiber. Did you know that raspberries contain around 9 grams of fiber per cup?!
Fiber slows the rate at which sugar is absorbed into the bloodstream keeping your blood glucose levels from rising too fast. It also cleanses your colon, acting like a little scrub brush. This scrubbing effect helps clean out bacteria and other buildup in your intestines. Fiber also helps to keep bowel movements regular to avoid bloat.

All you need are these 5 versatile fiber packed foods and 5 days of commitment.


Raspberries
Spinach
Almonds & Almond Butter
Egg Whites
Plain Nonfat Greek Yogurt
Note: 1/5 package of Tofu can be substituted for eggs & yogurt for a vegan option.

Space meals 3-4 hours apart and drink 8-10 glasses of water and an optional 2 cups of green tea per day. No soda, coffee, or added sugar.



BREAKFAST:
¼ cup egg whites
1 cup spinach
1 cup raspberries
2 Tbsp sliced or slivered almonds
cinnamon

Scramble egg whites  with 1 spinach. Add any salt free seasonings such as black pepper, turmeric, or garlic to taste.
Place raspberries in a separate bowl and sprinkle with cinnamon and top with 2 Tbsp of almonds.

Tip: for breakfast I recommend using frozen chopped spinach.

 


LUNCH:
6oz plain nonfat Greek yogurt (single serve container)
1 cup raspberries
2 Tbsp sliced or slivered almonds
cinnamon

Layer the bottom of a jar or bowl with half of the Greek yogurt, then add half of the almonds, half of the raspberries, sprinkle with cinnamon, and repeat layers once more to create a parfait.

Tip: I like to make my lunch parfait in the morning inside of a glass jar using frozen raspberries. This way I can leave it in the fridge and the raspberries are defrosted just in time for lunch.

 

 
DINNER:
2 cups of fresh spinach
¼ cup egg whites
1 cup raspberries
2 Tbsp sliced or slivered almonds
1 Tbsp Red Wine Vinegar or Balsamic Vinegar
Splash of lemon juice
Pepper

In a large bowl, combine the fresh spinach, raspberries, and almonds. Toss with your choice of vinegar and a splash of lemon juice. Then scramble egg whites and add on top of the salad. Add pepper to taste.

 

 
SNACK/DESSERT:
6oz plain nonfat Greek yogurt
1 cup raspberries
1 Tbsp almond butter (unsalted and unsweetened)
½ tsp ground cinnamon
½ tsp pure vanilla extract
3 Ice cubes
splash of water

Combine Greek yogurt, raspberries, almond butter, cinnamon, vanilla, and ice cubes in a blender. Add small amounts of water until preferred thickness is desired. Blend away and enjoy.

Tip: Use frozen raspberries

Recipe adapted from Cinch! by Cynthia Sass

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