Vegan

Vegan

Dinner, Lunch, Recipes, Vegan, Vegetarian

Let’s Taco ’bout Cinco de Mayo

Just when I thought today was great because it’s Cinco de Mayo, I realized it’s ALSO Taco Tuesday. Ummmm, how deliciously fitting!

So I know when you think of Mexican food “healthy” isn’t the first thing that comes to mind, but trust me, not all Mexican food has to be bad for your waistline! Celebrate Cinco de Mayo and Taco Tuesday tonight with these festive lightened-up tacos!

Spicy Korean TacosSpicy Korean Tacos
A vegan take on Korean street tacos from one of my favorite food trucks in LA, the Calbi truck! Made with my favorite Asian hot sauce Sriracha, tofu, cabbage, carrots, tofu, sesame seeds, sesame oil, wrapped up in fresh corn tortillas!
>>Get the recipe here<<

The Rabbit Food Pyramid Breakdown
Produce: cabbage & carrots
Whole Grain: whole corn tortillas
Protein: tofu
Plant Based Fat: sesame oil & sesame seeds
Free Extras: vegetable broth, Sriracha, and tamari
Black Bean Fajita TacosBlack Bean Fajita Tacos
These low sodium, low fat, gluten free, vegan tacos are a favorite on my blog! Made with fajita style vegetables, sallt-free seasonings, black beans, homemade guacamole, and served in warm corn tortillas!
>>Get the recipe here<<

The Rabbit Food Pyramid Breakdown
Produce: bell pepper & onions
Whole Grain: whole corn tortillas
Protein: beans
Plant Based Fat: avocado
Free Extras: jalapeño, garlic powder, lime juice, vegetable broth, fiesta lime seasoning

Balsamic-Tofu-Pineapple-Avocado-TacosBalsamic Tofu & Pineapple Tacos
Take your tacos tropical with a combination of pineapple, avocado, and tangy balsamic glaze for a mouthwatering combination of flavors! This recipe is vegan, gluten free, low sodium, and low fat yet full of flavor!
>>Get the recipe here<<

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

 

No-Sugar-Added-Paloma-CocktailPair your tacos with a Skinny Paloma (no Sugar added) by one of my favorite bloggers and fellow Dole Ambassador: Brittany from Eating Bird Food (I love bird food and rabbit food, obvi!)! If you haven’t checked out her blog, do it now!

 

mango-margarita-frosty-30Looking for a virgin drink/mocktail for Cindo de Mayo? My friend (and another Dole Ambassador) Kathy from Healthy Happy Life has the most amazing Juicy Mango Margarita (Mocktail) for all of you bunnies!

Have a fun and safe Cinco de Mayo!
Health & Happiness
xo-Catherine

| 5 Comments
Desserts, Raw, Recipes, Snacks, Treats, Vegan, Vegetarian

Coconut Chia Pudding

Hi buns!

Thank you SOOO much for the sweet comments on my last post. I cannot tell you how much you lift me up. Sometimes it’s challenging to write about how down I am and the fact that I’m not where I really want to be, but it’s part of life. It means a lot to me that some of you mentioned how much you appreciate my honesty when I post these kinds of things. I appreciate your supporting more than you even know. You guys are 100% the reason why I love this blog so much!

I’ve been enjoying spending some time with Matt since he got home (Sunday) after a month on tour in Europe, so I’m finally going to respond to all of your comments tonight : ) I wasn’t sure if I would be able to pick him up at the airpot last Sunday night but I surprised him and popped out of the back seat of his parents car! He was totally shocked, I got him good!

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Chia seed pudding is one of the easiest healthy snacks to make. You literally throw all of the ingredients in a glass jar, refrigerate it overnight, and it’s ready for you the next day! Easy peasy! And you guys know I love easy no fuss recipes!

Some of you may still be new to chia seeds and pretty intrigued by them, or possibly scared of them! Don’t worry, I’ve got you covered!

Soooo, what exactly is a Chia seed?
The Chia plant (Salvia hispanica) is a member of the mint family that’s native to Mexico and Guatemala. Chia seeds are often eaten raw, but can also be soaked in liquid to form a gelatinous mixture. Chia seeds can also be ground into a powder for baking!

What do they taste like?
Chia seeds don’t really taste like anything. Their flavor is practically non-existent, but he magic is in the texture. When combined with water or liquid, they absorb 9 times their weight in water, forming a gel-like consistency. They are great in smoothies and oatmeal because they add texture and a thicker consistency. The proof is in the pudding… ha ha ha

Why Chia?
Chia seeds are an amazing source of plant-based fat, and are especially high in Omega 3 fatty acids which reduce inflammation and may help lower risk of heart disease, cancer, and arthritis. They also contain a large amount of fiber, which aids with weight loss by keeping your stomach feeling full. Last but not least, these tiny little seeds are filled with magnesium, potassium, and powerful antioxidants to help rid our bodies of free radicals. Talk about big things in small packages!

Depending on the brand, 1 Tablespoon of dry Chia seeds tallies up to about 55 calories, 5g of Fat, 5g of Carbohydrate, 6g of Fiber, 3g of Protein.

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Serves 2

1 cup unsweetened coconut milk (I like So Delicious)
1/4 cup chia seeds
1 Tbsp maple syrup

1. Whisk together coconut milk and maple syrup in a glass jar
2. Stir in chia seeds.
3. Cover jar with lid and refrigerate overnight.
4. Top with fresh berries or enjoy plain.

Note: If you use sweetened coconut milk, you can omit the maple syrup.
Tip: The longer you leave your chia seed pudding in the fridge, the thicker it will get!

| 16 Comments
Desserts, Recipes, Vegan, Vegetarian

Banana Nice Cream & Vegan Magic Shell

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Outfit Details:
Original Romper (sold out): Forever 21  |  Romper (Similar): Shoptiques

Cooking Appliances & Utensils:
Mini Food Processor: Cuisinart  |  Small Blender: Magic Bullet  |  Mini Spatula: Sur La Table  |  Glass Container: Sur La Table  |  Cutting Board: Boos Block

Hi bun buns!
I am SOOOOOOOOO excited to share this video recipe with you guys! As you’ve noticed I’ve been really into desserts recently, and this one is pretty much an all time favorite.
Side note: If you’ve ever wanted to see me with a bad hair day… you’re welcome, it’s now documented in this video. YIKES! Sorry for the lion’s mane!

Remember Smucker’s Magic Shell Topping?! The chocolate syrup that quickly hardens into a crispy shell when poured onto ice cream? I used to LIVE for nights when my mom would let my sister and I put Magic Shell on our little ice cream sundaes. My sister and I would carefully drip the syrup in little designs over our ice cream and watch it harden only to crack it with our spoons seconds later. I’m feeling really nostalgic with this recipe!

Now, you can have your own homemade magic shell! It’s vegan, gluten-free and is made from only 3 ingredients! Andddd it gives you a totally acceptable reason to play with your food AND eat ice cream all day because this ice cream is actually good for you! This is NICE cream! This is one of my secret weapons to fighting a late night sweet tooth. Freeze a banana overnight, blend it up in a food processor, and BOOM. NICE CREAM. You can’t go wrong, you can’t eat too much, and you can’t feel guilty, it’s just fruit!

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Banana Nice Cream:
2 ripe bananas

Vegan Magic Shell Topping:
2 Tbsp coconut oil, melted
2 Tbsp cocoa powder
1 Tbsp maple syrup

For full instructions, check out my YouTube video!

1. Peel and chop bananas into small half inch slices.
2. Place banana slices in a freezer safe container overnight.
3. Transfer frozen banana slices to a food processor and blend.
4. Continue blending the banana until smooth. Stop the food processor and smash the banana towards the blade as needed until well combined. Set aside.
5. Combine room temperature melted coconut oil, cocoa powder, and maple syrup in a small blender and blend until well mixed. You can also hand whisk the ingredients.
6. Scoop Banana Nice Cream into a bowl and pour magic shell syrup on top as desired. Let it harden (about 15 seconds) and enjoy!

On a personal note:
I’ve been having a bad week. To be honest, I’ve felt really depressed and watching this video back made me so critical of myself. I feel like starting a YouTube channel was a huge step for me because of my body image insecurities, but seeing myself on camera has been rough. I didn’t know it would be so emotional. After my friend Kevin and I filmed this yesterday, I watched the footage back and cried. CRIED. Recently I’ve picked myself apart and been stuck in a downward spiral. A rabbit hole of sadness if you will. I’ve been trying so hard to crawl back out of it, but if you’ve ever been there, you may relate when I say how challenging it is to do so. I just thought it was important to share what I’m going through right now since you guys have been on this roller coaster of a journey with me. I’m trying really hard to get through this little hurdle and stay busy and positive. It’s hard, but it’s possible!

Don’t forget to subscribe to my YouTube channel!
Health & Happiness
xo-Catherine

| 39 Comments
Breakfast, Recipes, Vegan, Vegetarian

Almond Joy Overnight Oats

Almond-Joy-Overnight-Oats-6My favorite thing about overnight oats is that they’re so simple to make, and easy to grab and go in the morning. There is no cooking when it comes to “ONOs,” or “OIAJ” (oats in a jar) just combine everything, mix it up, and let it soak overnight while you get your beauty sleep! Then come morning time, you can quickly grab your jar of fully prepped oats amid the morning madness and eat them on your way to work or while getting ready. There is no excuse for skipping breakfast when it’s already prepared for you! I loveeee eating them cold, right out of the fridge.

My newest “Almond Joy” creation is gluten-free and vegan! Dig in, there’s tons of healthy ingredients in that jar!

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Almond Joy Overnight Oats
Serves 1

½ cup gluten free whole rolled oats
¾ unsweetened almond milk (I like So Delicious Almond Plus with 5x Protein!)
1 Tbsp maple syrup
½ Tbsp ground flaxseed
2 Tbsp unsweetened shredded coconut
½ Tbsp mini vegan chocolate chips

1. Combine all ingredients in a glass jar.
2. Stir until well combined.
3. Refrigerate overnight, and enjoy cold.

The Rabbit Food Pyramid Breakdown:
Produce: none
Whole Grain: rolled oats
Protein: almond milk with protein
Plant Based Fat: shredded coconut, flaxseed, chocolate chips

Rabbit Food Meal Tip: Complete this meal with one cup of fruit (mmmmm raspberries!!!) or a whole piece of fruit (apple, orange, etc.) as your produce serving!

| 66 Comments
Desserts, Raw, Recipes, Snacks, Vegan, Vegetarian

Coconut Cottontails

Coconut-Cottontails-16 I cannot believe Easter is this weekend! This year is going to go by so fast. Sorry for the lack of posts, bunnies! I am the maid of honor in my best friend’s wedding on May 2nd and I threw her a bridal shower last Sunday (a DIY from the shower coming this week)! On top of throwing the shower, I also had two house guests here from out of state so everything was a little hectic! I have seriously been dying to make more YouTube videos! I already have an absurd list of things I want to film for you guys and I cannot wait! For now, enjoy this super cute healthy Easter recipe!

These adorable little Coconut Cottontails (meant to look like fluffy bunny tails), mimic the flavor of a Coconut Cream Pie Larabar! If you are somebunny who likes Larabars, no bake snacks, or coconut, these are def for you! You may not carrot all (ha ha ha), but I just have to tell you that this recipe is gluten free, dairy free, soy free, vegan, and made from only 6 ingredients (one of which is water)!

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Coconut Cottontails
Makes 10-11

1/4 cup almonds
1/4 cup cashews
1/4 cup + 1 Tbsp unsweetened shredded coconut
8 Medjool dates (I love Natural Delights)
1 Tbsp coconut oil
1 Tbsp water

Coconut Topping
1/2 – 1 cup unsweetened shredded coconut

1. Mix the almonds, coconut and cashews in a food processor until finely ground.
2. Add the dates, coconut oil, and water and pulse until dough forms.
3. Transfer dough to a separate bowl. Pour shredded coconut into separate bowl and set aside.
4. Using a measuring spoon, scoop the dough into 1 tablespoon sized balls. Roll balls in the shredded coconut until well coated.
5. Store in a covered container in the refrigerator for one week or the freezer for one month.

| 9 Comments

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