Treats

Treats

Desserts, Recipes, Snacks, Tips, Treats, Vegan, Vegetarian

Frosty Light

Hi honeybunnies!

I had a super fun photoshoot with my friend Brett yesterday to photograph all of my new RFFMBT shirts! After traveling to San Francisco, Denver (twice), Palm Springs, Nebraska, Iowa, and Monterey,  I’ve finally had some down time to get the ball rolling on my shirts! Ohhhhhh my goji I’m so excited I can’t even stand it!!! I did Brett’s hair and make-up yesterday (she looks like the ultimate rffmbt bunny!) and then we blasted some top 40 hits while taking pictures. We had so much fun that I ended up with over 500 pictures! Oopsiessss! Now I have lots of sorting and editing to do in order to get my store up and running. Hopefully (cross your little bunny paws) that the new inventory will be ready for the store this weekend or early next week! Of course I will definitely notify you guys in a post as soon as they are up!

Eat More Rabbit Food Shirt Promo
So I’ve seen this recipe for a healthy Frosty Shake floating around the interwebs recently, and this morning my friend’s mom (Brett’s mom, actually!) posted it on my Facebook! It was pretty much a sign that it needed to be tried. I had all of the ingredients on hand, so I decided to go for it. The end result? Not up to RFFMBT standards… It was a little too icy and bland for my taste, so I took to the kitchen to perfect a Frosty Light for you guys!

Frosty Light
Did you know, that a small Original Chocolate Frosty from Wendy’s has a grand total of 290 calories, 7 (g) fat, and 40 (g) of sugar? Yes 40 grams of sugar! OMG! Ya, I had no idea either. I’m usually really good when it comes to reading nutrition labels, but when I indulge in ice cream I usually avoid the label and enjoy. So when I do look up the nutrition information for things like this, sometimes my jaw drops! I forget how much sugar restaurants add!

Behold the Chocolate Frosty Light! Only 5 ingredients (well 6 if you count ice cubes) that you probably already have in your kitchen! Score! I’ve used a frozen banana for natural sweetness, almond milk for that rich creamy texture, and chia seeds for thickness! Chia seeds in a “Frosty?” You betcha! Chia seeds swell to about 10 times their natural size when combined with liquid, resulting in a thick gel-like texture. Blend them thoroughly in your Frosty Light and get a nice ‘n’ thick smoothie and an added bonus of healthy Omega-3s and fiber. Trust me, after they’re blended up you won’t even know they’re there!

Chocolate Frosty Light
Serves 1

1 cup original unsweetened almond milk
1 frozen banana
1 Tbsp unsweetened cocoa powder
1/2 tsp chia seeds
1 tsp pure vanilla extract
8-10 ice cubes

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

Frosty Light

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Breakfast, Desserts, Lunch, Recipes, Snacks, Treats, Vegetarian

Girl Scout Cookie Smoothie

Motivation Monday: “Suck it up now and make healthy choices so you don’t have to suck it in later.”

The other day, I was organizing files on my computer and came across this photo. I was speechless to say the least. Although I strongly dislike seeing photos of myself at my heaviest, I cannot hide what I looked like for many years of my life. This is what shaped me and my character, and gave me a completely different outlook and goal in life. I thought I would share this photo as a reminder of all of my accomplishments. Even if I fell off that wagon a few times, I have come such a far way and love my new lifestyle! Take a moment to acknowledge all of your healthy accomplishments, whether it’s taking the stairs instead of elevators, switching from refined grains to whole grains, or hitting a milestone on your weight loss journey. You should be so very proud of yourself. As I always say, all of the little things help you reach your goal!
Before & After

With that being said, it’s time for a healthy version of a not-so healthy favorite! Ahhhh yes. ‘Tis the season of Girl Scout Cookies. It seems as though this year those adorable little ladies have made it even easier to find those scrumptious cookies with their cookie finder iPhone app and “find cookies” locator on their official website. Refrain!
PUT DOWN THE THIN MINTS!
Coookies. why. must. you. be. so. addicting?

I thought I would bring back one of my favorite smoothie recipes to help you guys get through this cookie season sans weight gain! As usual, this one has an extra special ingredient: spinach! A tasty take on the green monster!

Thin Mint Protein Smoothie
Girl Scout Cookie Smoothie: Thin Mint
Serves 1

1 cup frozen spinach (or 2 cups fresh)
1 cup almond milk
2 scoops chocolate protein powder
1/4 cup rolled oats
1/8 tsp peppermint extract

Toppings:
1 Tbsp walnuts
1 Tbsp 70% dark chocolate chips

Combine the almond milk, spinach, protein powder, rolled oats, and peppermint extract in a high powered blender and blend until smooth. Transfer to a glass and top with walnuts and chocolate chips and enjoy with a spoon!
Note: If your blender has a hard time blending certain things, start by blending the milk and frozen spinach first and then add in the oats, followed by protein powder and peppermint extract.

Thin Mint Protein Smoothie
The Rabbit Food Pyramid Breakdown
Produce: spinach
Whole Grain: rolled oats
Protein: protein powder
Plant Based Fat: walnuts and dark chocolate chips

What healthy accomplishments have you made? Let me know in the comments! xo
Thank you so much for all of your awesome veggie restaurant suggestions for me while I’m here in Denver! I am so excited to try them!

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Raw, Recipes, Snacks, Treats, Vegan, Vegetarian

Cashew Cookie Larabars

Any LÄRABAR lovers out there? I am totally addicted to them! There are so many great things about these bars that I don’t even no where to begin! Maybe with their mission.

“At LÄRABAR, we believe that the foundation of a sound mind, body and spirit is derived from what you eat. And what you eat is most delicious and satisfying when it’s in a whole, natural state.”

Amen, Lara!

  • Gluten free
  • Dairy free
  • Soy Free
  • Made from 100% whole food
  • Delicious blend of unsweetened fruits, nuts and spices.
  • Each flavor contains no more than 9 ingredients.
  • Ingredients that you can actually pronounce.
  • No added sweeteners or sugar.
  • Uncooked and unprocessed.
  • Loaded with nature’s own vitamins and minerals.
  • Sustaining with no added fillers, preservatives, supplements, or flavorings.
  • A great source of natural fiber, protein, good carbohydrates and healthy fats.
  • The essential enzymes, which are necessary for the digestion and utilization of nutrients, remain completely intact in their most natural, powerful state.

Pure and simple, just as nature intended.

I have about 10 favorite flavors but the first one I ever tried was love at first bite. Cashew Cookie, oh how I love thee. It’s made of only dates and cashews, and let me tell you, it tastes like a cookie! A pricey cookie though… at about $2.50 per bar, your grocery bill can add up pretty quickly. Since Larabars are made from simple whole ingredients, I though to myself… pshhh I can make these! So I did.

Top: LÄRABAR brand.
Bottom: RFFMBT bar!

Cashew Cookie Larabars
Cashew Cookie LarabarsCashew Cookie Larabars
Makes 6 bars

1 cup pitted Medjool dates
1/2 cup raw unsalted cashews
1 Tbsp water – if needed

In a food processor, pulse the cashews until they are broken into tiny pieces (do not pulse for too long, as it will turn into powder). Pit the dates and add them to the food processor. Blend the dates and cashews together occasionally scraping down the sides of the food processor. If the mixture is not sticking together, add one tablespoon of water and continue blending. The mixture should stick together and be pliable. Remove the mixture and form into a ball. Place the ball on a large piece of saran wrap. Cover the top of the ball with another layer of saran wrap and flatten with a rolling pin or your hands. Cut into 6 pieces and wrap individually in saran wrap. Refrigerate for 30 minutes and enjoy!
Note: Store the bars in the refrigerator or freezer for maximum life.

Measure…

Cashew Cookie Larabars Pulse…
Cashew Cookie Larabars Blend…
Cashew Cookie Larabars Roll…
Cashew Cookie Larabars Flatten…
Cashew Cookie LarabarsCut…
Cashew Cookie LarabarsWrap…

Cashew Cookie Larabars…Enjoy!

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Recipes, Treats, Vegan, Vegetarian

Coconana Bars

Motivation Monday: “When something bad happens, you have three choices. You can either let it define you, let it destroy you, or let it strengthen you.”

Indulgent ooey gooey chewy coconut banana bars with a secret ingredient!
TOFU!!!!

Coconana Bars
Coconana Bars

If you aren’t a fan of tofu (or think it’s scary!) this is a great starter recipe for you. You cannot even taste it, yet it contributes to the gooey texture of the bars with a dabble of protein. Tofu is so incredibly versatile that it goes way beyond the traditional stir-fry. I have used tofu in pudding and smoothie recipes, and yesterday I decided to take it to the next level. Enter baking experiment.

Coconana Bars

It took me about 3 tries to get this recipe to the right texture. I had never baked with tofu or Splenda Brown Sugar before, so it was a day of trial and error.The first round turned out like a rubber ball. No joke, it probably bounced. After the first catastrophe I aimed for more tofu and less flour, which resulted in a sloppy mess that slightly resembled dog food. Before I knew it I had baked through two episodes of Real Housewives of Atlanta, Sex & The City the movie, and Shahs of Sunset. Alas Coconana Bars were born!

Here they are in all their glory.Coconana Bars
Coconana Bars

100% dairy free, 100% oil free, 100% vegan, 100% DELIGHTFUL

Now let’s talk Splenda. I know, I know, some of you may be thinking… Splenda? Is she kidding? Is that healthy? Well here it is folks: I felt adventurous and wanted to make a guilt free dessert without all of the fat and sugar that usually comes along with it! Everyone has their own opinion on artificial sweeteners, but once in a while I don’t mind living on the edge and using Splenda. It’s also a great alternative for others who are trying to watch their sugar intake for medical or weight loss reasons. Of course stevia is still my main squeeze when it comes to daily use! I hope that someone comes out with a Stevia Brown Sugar Blend, that would be fannnntastic.

Coconana Bars
Makes 6 bars

1/2 cup whole wheat flour
1 banana – mashed
1/4 cup sweetened shredded coconut
1/4 cup silken tofu – blended
4 Tbsp Splenda Brown Sugar Blend (or 1/2 cup brown sugar)
1/2 tsp vanilla extract
1/4 tsp rum extract
1/2 tsp salt
1/2 tsp baking powder

Optional Toppings
1/2 Tbsp powdered sugar
1/8 tsp cinnamon

Preheat oven to 350 F degrees. Blend the tofu in a blender until smooth. Transfer mashed tofu into a mixing bowl. Mash the banana and combine with tofu. Next, add the brown sugar, vanilla extract, rum extract, and coconut to the tofu banana mixture. Stir until well mixed. In a separate bowl, mix the dry ingredients (flour, baking powder, and salt ).Pour the tofu banana mixture into the dry ingredients and gently fold the ingredients together until well combined (be gentle, and do not over stir the batter or the bars will come out tough). Spray a 9 x 5in loaf pan with nonstick spray. Pour batter into the pan and bake for 13-14 minutes.
Note: The center should be a little gooey and soft. If overcooked, they can have a tough rubbery texture. There is no harm in undercooking the bars since there are no eggs!

If you’re feeling fancy, mix powdered sugar and cinnamon together and sprinkle over the bars right after they come out of the oven. Cut and serve for a healthy dessert.

If you are interested in baking with Splenda Brown Sugar Blend, here are their conversions to make baking a cinch:

BROWN SUGAR:
USE THIS MUCH SPLENDA®BROWN SUGAR:
1/4 cup
1/8 cup (2 tablespoons or 6 teaspoons)
1/3 cup
2 Tbsp + 2 tsp (or 8 teaspoons)
1/2 cup
1/4 cup (or 4 Tbsp or 12 tsp)
2/3 cup
1/3 cup (or 5 Tbsp + 1 tsp, or 16 tsp)
3/4 cup
6 Tbsp (or 18 tsp)
1 cup
1/2 cup 

Question: What do you think about artificial sweeteners? Do you use them on occasion? Do you steer clear?

I’m off to have an ultrasound of my thyroid. Wahhhh! Think happy thoughts, think happy thoughts! xo

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Desserts, Raw, Recipes, Treats, Vegan, Vegetarian

Healthy Vegan Banana Split

Happy friday and congratulations to the winner of my Chobani Giveaway: Nicole B.!
“I love to use greek yogurt to make salmon salad with smoked salmon, capers, red onions, cucumbers and dill. YUMMY :)” -Nicole
Start making room in your refrigerator for that yogurt! haha

I wanted to say thank you to all of my readers for being so supportive during this roller coaster of a week or so. Between my surgery, thyroid acting up, possibility of PCOS, and countless blood tests I am absolutely exhausted and you guys have really cheered me up! I really wanted to post Part 4 of my Q&A yesterday but I was sidelined by another trip to the doctor and more blood work! I will definitely give you guys a more in depth description of what has been going on in the health department some time next week. For now, have a great weekend, make yummy healthy food, exercise outdoors, and enjoy a banana split! xo

Oh yes you read read the title right, HEALTHY VEGAN BANANA SPLIT! In honor of National Banana Split Day (August 25th) TasteSpotting will be featuring none other than banana splits on their home page this Friday, August 24th to celebrate. To make this holiday even sweeter, DOLE Bananas gave me a challenge to create a healthy banana split under 350 calories. You know that I am not into counting calories, but I couldn’t pass up this awesome challenge. I’m always excited to make healthy versions of often unhealthy favorites.

Right now you are probably thinking, ya right… good luck with that, but I have created an awesome Banana Split that won’t split your pants! This is my take on the old fashioned banana split. My b-split consists of a creamy raw vegan ice cream made with only three natural ingredients and no added sugar, topped with a fluffy vegan cashew cream and juicy bing cherry all for only 295 healthy calories! Now that’s some NICEcream!

Made of avocado, mango, and banana, this nicecream is filled with heart healthy fats and over 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. Plus it tastes oh so good! Helathy and tasty? Win win.


Healthy Vegan Banana Split
serves 1

Raw Vegan Nicecream
1/2 (63g) frozen banana
1/2 cup (70g) frozen mango
1/4 (50g) medium avocado

Cashew Cream
1/8 cup (14g) cashews + 1 1/2 Tbsp water
1/4 tsp pure vanilla extract
1/8 tsp stevia

On Top
1 cherry
remaining 1/2 (63g) of the banana

Prep: Peel and cut the banana in half. Freeze one half (for ice cream) before hand. Also slice and pre-freeze mango and refrigerate the avocado. Combine cashews, water, vanilla extract, and stevia together in a jar and let it sit for at least 1-2 hours.
Directions: Combine the 1/2 frozen banana, frozen mango, and avocado in a food processor and blend until smooth and creamy. Transfer the ice cream to a bowl. Rinse the food processor and pour in the cashew mixture and blend for 2-3 minutes until smooth and fluffy. Top your ice cream with cashew cream and garnish with fresh banana slices (from the leftover banana half) and a cherry.
Note: If you eat the nicecream directly after blending, it will be similar to a soft serve consistency. For a more solid ice cream like treat, transfer the ice cream to a container and freeze for about 1 hour before eating.

Show me and DOLE Bananas your healthy banana split creations on Twitter, Facebook, and Instagram, and hop over to TasteSpotting for more mouth watering banana splits!
RFFMBT Twitter, Facebook, & Instagram
DOLEBananas Twitter & Facebook

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