Vegan

Vegan

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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Dinner, Lunch, Recipes, Vegan, Vegetarian

Harvest Grains with Tofu and Veggies

Thank you so much for the birthday wishes everyone!

I has a fabulous day filled with family, friends, and delicious food haha. Great mind think alike, and the theme of my birthday gifts ended up being Rabbit Food For My Bunny Teeth, and I was adorned with some fancy shmancy new goodies for the blog! My sister got me a photography & lighting kit so I can perfect my foodie photos! I take all of my photos in natural light, which means I have to cook and photograph all of my dishes in daylight to get the right lighting. Now that I have a handy dandy lighting kit, I will be able to take photos even after the sun goes down! I was also given some new blog props from my best friend Lauren. She found the cutest fruit decorated knives and veggie shaped cutting boards for me! With the blog themed gifts still going strong, my parents gave me a set of gorgeous Italian hand painted bunny dishes. I can’t wait to show them off in some future recipe posts! Although Sam is out of town, he managed to surprise me (with the help of Lauren) with an insanely amazing dehydrator and I cannot wait to bust that box open and make some kale chips and healthy treats! Thank you so much to everyone who made my birthday so special!

Since I am having my mini surgery today, I thought I would post a recipe while I am up on my feet moving around. My latest grain addiction (don’t fret, quinoa is still in the mix) is a fabulous Harvest Grain Blend from Trader Joe’s: A savory blend of Israeli style couscous, orzo, baby garbanzo beans and red quinoa.

It’s slightly chewy and rather hearty. Most mixed grain blends look fabulous in the bag, but end up turning into an uncooked and overcooked mess due to a need of completely different cooking times to get the correct texture. This blend is perfectly selected so that each grain cooks within the same amount of time. It’s like magic!

Unfortunately Trader Joe’s in not accessible everywhere, so if you don’t have a chance to try this blend, one half cup of whole wheat couscous, brown rice, or quinoa would still make for a delicious dish! Or you could blend all three of those grains evenly and use a one half cup serving for your own whole grain blend! On second thought, I want to try that! I love the textures of all three of those grains!

Harvest Grains with Tofu and Veggies
Serves 1

1/2 cup cooked Harvest Grains (from Trader Joe’s)
1/2 cup broccoli
1/2 cup cauliflower
1/2 cup green beans
1/2 cup peas
1/5 package of tofu
1 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1/2 clove garlic – minced

Cook harvest blend to package instructions (omit butter and extras, only using water). Combine olive oil, lemon juice, and garlic in a pan over medium heat. Add the vegetables and tofu. Cook tofu for about 3 minutes on each side and until vegetables have reached desired tenderness. Serve veggies and tofu side by side with the grains.

The Rabbit Food Pyramid Breakdown
Produce: cauliflower, broccoli, green beans, peas
Whole Grain: harvest grains blend
Protein: tofu
Plant Based Fat: olive oil

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Dinner, Lunch, Recipes, Vegan, Vegetarian

Take 5 Salad Dressing

Congratulations to my DOLE Salad Circle Party giveaway winner, Vanessa G!
” My favorite salad ingredient is juicy, red tomatoes. :) I told my teacher friends I work with about the giveaway. I hope that counts as points! You know how teachers love free stuff! Haha. I’d love to win so we can have a salad party. :) ”
Enjoy! xo

Holy guacamole, yesterday was absolutely crazy! As you may know, I launched my official online store with my signature “EAT MORE RABBIT FOOD” shirts! In under 30 minutes I was sold out of all size large and extra larges! WOW, seriously made me blush! I received tons of emails asking for shirts, but I never could’ve imagined them selling this fast! Your support is truly amazing! It’s just me, myself, and I running my blog, Facebook, Twitter, Pinterest, Instagram, Email, and now my store, so I really appreciate your patience and support! In a few short hours I had a triple digit number of orders that I am now organizing and shipping to their recipients. I am sooo excited for you guys to get your shirts! Because of the super quick sales, the online shop is down for some maintenance and updating, but it should be back shortly, since I still have some shirts available for purchase.

This whole online store thing is brand new to me and I am quickly learning so much. For example, I need to find shirts that are available in more sizes! I have been getting quite a few comments and messages about shirts not being available in larger sizes, and this is a great suggestion for my next batch of shirts! Since the first day that I launched my blog, I have been receiving inquiries about the “EAT MORE RABBIT FOOD” shirt that I am wearing in my main photos. By popular demand, I did everything that I could to get the exact same heather green American Apparel racerback to sell on my site. Unfortunately American Apparel only offers a small variety of shirts in this color, which left me with my favorite racerback in sizes XS-L and a women’s T-shirt from S-XL, so I made sure to order every size available!

I in no way shape or form intended to exclude anyone from being able to buy a certain sized shirt. I have been the girl who didn’t fit clothes at a “regular” store before and I know how it feels to leave empty handed and never wanted that to happen on my own website. I’m still getting the hang of things and learning what everyone wants to see on RFFMBT! This was only the first round of RFFMBT shirts and I’m positive that there will be many more to come.That being said, I would love YOUR input on what YOU would like to see in the next round of shirts/merch! I have had all different types of suggestions from gym bags, to socks, and some different clothing brand options! One reader suggested that I look into Just My Size by Hanes for a variety of sizes and comfy basics to print on!

What would you like to see in the RFFMBT Store? New styles, brands, sizes, colors, designs?
I can’t wait to hear your ideas!



Since I announced my DOLE Salad Circle Party Giveaway winner today, I thought that it was appropriate to give you guys a salad dressing recipe! Today’s super simple recipe comes from none other than Chef AJ. She has created a sweet and tangy, fat-free, plant based salad dressing that takes only 5 ingredients to make! What a woman! This is a fabulous addition to salads that already contain your recommended serving of plant based fat. Say your salad already includes nuts or avocado… just drizzle one tablespoon of naturally fat-free Take 5 Salad Dressing for great flavor and balance. This can also be used as a dip for veggies i.e. sliced bell pepper, carrots, and broccoli!

Take 5 Salad Dressing
Makes nine 1 Tbsp servings

2 Tbsp water
2 Tbsp lemon juice
2 Tbsp low-sodium miso paste (I use Kyoto White Low-Sodium Miso Paste)
2 Tbsp date syrup or maple syrup
1 Tbsp dijon (preferably low-sodium)

Combine all ingredients in a small jar or container with lid and shake shake shake, shake shake shake, shake your dressing. shake your dressinggggg!
Note: If you have never purchased miso paste before, it can usually be found in the refrigerated soy/dairy/yogurt section of most grocery stores. I buy mine at whole foods.

Have a fabulous weekend! xo

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Dinner, Lunch, Recipes, Vegan, Vegetarian

Spicy Korean Tacos

RFFMBT was down for about an hour today due to extremely high traffic! I was so worried that I would lose some of my content or even contest entries for the DOLE Salad Circle Party Giveaway! All is good and no content was lost! I took care of the server issue and am back up and running and hit 2.3 million views OMG! No wonder my server was freaking out! Thank you so much to everyone who reads, shares, likes, follows, tweets, pins, or comments on my blog. You are AMAZING!

I really wanted to recreate a dish that I once had from a food truck called Calbi. The Calbi truck is always driving around different areas of LA serving up some amazing Korean BBQ and Asian fusion treats. They serve up tons of delicious Korean style dishes with an awesome twist: filled into tortillas making Korean burritos and tacos! Ummm can you say brilliant? Burritos and tacos are awesome, and next up, I really want to try the Jogasaki truck which makes sushi burritos! I’m drooling now. I want sushi for din!


Here is my take on the Calbi truck’s Tofu Tacos! Made with my favorite Asian hot sauce: Sriracha. Sriracha, originally from Thailand is very popular among Asian cuisines such as Chinese, Vietnamese, and Korean. If you’re like me Sriracha is not limited to Asian foods, and goes on practically anything and everything!  Made from chili, sugar, salt, garlic, and distilled vinegar, Huy Fong Foods’ Sriracha (also knows as “Rooster Sauce” in the US – due to it’s iconic label) sauce adds a nice fiery kick of spice and flavor to your dish.

Any other Sriracha fans out there?!



Spicy Korean Tacos
Serves 1

2 soft taco sized whole corn tortillas
1 cup shredded cabbage
1 cup shredded carrot
1/2 cup low-sodium vegetable broth
1/5 package extra firm tofu
1 Tbsp Sriracha
1 Tbsp low sodium soy sauce or Tamari
1/2 Tbsp sesame oil
1/2 Tbsp sesame seeds

Remove tofu from packaging. Remove as much water as possible by pressing/squeezing firmly with paper towel to absorb excess liquid. Cut the tofu into 1 inch cubes. Pour the sesame oil, soy sauce, and Sriracha into a pan/skillet and mix together. Set stove to medium/high heat. Add the cubed tofu into the pan and cook on each side for about 3 minutes until edges become firm and center is warmed through. Once the tofu has finished cooking, remove it from the pan and set aside. In the same pan, add the low sodium vegetable broth, cabbage, and carrots. The vegetables will pick up the flavoring from the broth and extra sauces left in the pan. Cook the vegetables over the stove for about 2-3 minutes or until they have reached your desired firmness. Strain any excess vegetable broth from the pan. Heat the corn tortillas with a damp paper towel (to avoid cracking) for 20 seconds. Place the tofu and vegetable mixture onto the tortillas and sprinkle with sesame seeds.
Note: If sesame oil is unavailable, olive oil will still give great results.


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

| 41 Comments
Juicing, Recipes, Snacks, Tips, Vegan, Vegetarian

The Secret To Thick Smoothies

I cannot stand watery smoothies, I drink them way too fast and they end up feeling more like a juice! I have found the solution to end all of your watery smoothie problems: Xanthan Gum!

Instead of the usual, “Maybe my smoothie will get thicker if I just add one more banana… no maybe 1/4 cup more oats… and an extra Tbsp of nut butter!” We’ve all been there, and before we know it, our smoothies have doubled in calories, carbs, and fat!
Xanthan Gum a simple way to thicken your smoothie without adding unnecessary calories, fat, carbohydrates, etc.

So what is Xanthan Gum?
It is made from a tiny microorganism called Xanthomonas campestris and is a natural carbohydrate. Xanthan Gum is a thickener and byproduct of fermentation of glucose or sucrose given off by specific bacterium. The xantham byproduct is dried and forms a powder which is added to liquid to form the “gum.”

Show me the stats!
One tablespoon contains only 30 calories, 7g of carbohydrates, 0g of fat, and a whopping 7g of fiber! Xanthan Gum is gluten free and from my research, it’s vegan too.

If there were such thing as fairy dust, this would be it. Who am I kidding, this stuff is magical, it’s the modern day fairy dust in my book!

All you need is 1 teaspoon of Xanthan Gum and your smoothie can go from this…

to this!!! 


PB Kale Smoothie
Serves 1

2 cups chopped kale
1 frozen banana
1 cup unsweetened almond milk
2 Tbsp unsalted peanut butter
1 tsp Xanthan Gum
1 tsp pure vanilla extract
1/2 tsp cinnamon

Combine all ingredients in a blender and blend until smooth.


Where to buy Xanthan Gum:
I buy Bob’s Red Mill Xanthan Gum at Whole Foods, but you can also purchase it online on Bob’s Red Mill’s official website. An 8oz bag is about $12 and will last you quite some time!

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