Vegan

Vegan

Dinner, Recipes, Vegan, Vegetarian

Rainbow Veggie Kebabs

Hi bunnies!

I’m finally back from San Francisco and Orlando, so I am back to the grind of spinning and cooking up new recipes for you guys!

I wanted to share a fun healthy recipe for the 4th of July!

Colorful dishes are the healthiest. The more colorful, the better… and no, I’m not talking about Froot Loops. Vividly colored fruits and vegetables are filled with flavonoids and polyphenols; powerful antioxidants that will support your retina, mitochondria, brain cells, and aid the removal of toxins. You can get your daily dose from vibrant veggies such as beats, carrots, peppers, and red cabbage, as well as brightly colored berries, and fruits like peaches, oranges, etc.

To achieve optimal health, aim for 3 different colors of fruits and veggies everyday!

Not only are these kebabs filled with important vitamins and minerals, but they also tally up to a total of 4 different veggies (tomatoes, bell peppers, potatoes, and onion) of 5 different colors! Feed your brain, not just your tummy!

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Rainbow Veggie kebabs
Serves 4

4 cherry tomatoes
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 green bell pepper
2 mini white potatoes
2 mini purple potatoes
1 red onion

Olive Oil
Balsamic Vinegar

Wash and shop veggies. Place veggies in a container or large ziplock bag with olive oil and vinegar (enough to coat the veggies). Let the vegetables marinate for at least 2 hours. Place veggies on each skewer in rainbow order. Place each skewer directly on the barbecue and grill for 6-8 minutes per side or until veggies are tender.

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Desserts, Raw, Recipes, Snacks, Vegan, Vegetarian

Crunchy Chia Energy Bites

Congratulations to the winner of my Butter London Giveaway, Margaret! I cannot wait for you to get your Butter Box 🙂

I am off to one of my sister’s bazillion bridal showers this morning and after that I’m flying straight to San Francisco for 24 hours, and then leaving for Florida for a conference on Tuesday morning! The next month leading up to my sister’s wedding (July 19th) is going to be a serious whirlwind.

I picked up the new EMRF neon summer tanks, but I won’t be able to list them in my store until I get back from all of my crazy travels next week. Most of you already know, that this blog and store is run by me, myself, and I, so I didn’t want to post the new shirts and be unable to ship them for a week. I hope you guys understand! New shirts will be available soon though!

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Today’s recipe is for Crunchy Chia Energy Bites! I took double back-to-back classes at Full Psycle the other day and wanted to share my secret pre and in-between workout snack. When you do a really intense cardio session like cycling/spinning, you don’t want to eat something heavy before because you will feel absolutely terribly during class, and you don’t want to go starving because you will be terribly weak. It can be really hard to find a snack suitable for you and your chosen workout, but this is what I love!

These energy bites are filled with natural sugars and carbohydrates from Medjool dates, a little dose of protein and healthy fats from cashews, and omega 3 fatty acid from chia seeds. They’re light enough that you can have one or two a half hour before class and one in-between grueling workouts! They also make a great afternoon snack for adults and kiddos!

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Crunchy Chia Energy Bites
Makes about 8

1/2 cup cashews
1 cup medjool dates, pitted
1/2 tsp vanilla extract
1/4 tsp salt
2+ Tbsps chia seeds

In a food processor, pulse the cashews and salt 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 along with vanilla extract to the food processor. Blend the dates and cashews together until dough is formed. The mixture should stick together and be pliable. Remove the mixture and form into 1 Tablespoon sized balls. Roll each ball in a bowl of chia seeds. Store in refrigerator for snacking!

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Breakfast, Desserts, Smoothies, Vegan

PB&J Medjool Date Smoothie

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Summer is upon us and all I want recently are smoothies! I guess that’s a good thing considering I could want candy or Nutella (my weakness). My friend Beth is obsessed with the PB Bowl at Nekter Juice Bar. We go at least twice a week to get our fav smoothie bowls, she gets the PB Bowl, and I get the Pitaya Bowl. Since she tells me everyday via text message how good this bowl is, I decided to try making a similar smoothie at home. Honestly, now I get why she craves it daily! At Nekter they use acai in the PB bowl, but because of my severe food allergy I had to pass on the acai, aside from that small change it turned out sooooo delish. I love the texture that Natural Delights Medjool Dates adds to smoothies. Plus it makes them dessert-like-sweet and super filling!

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Peanut-Butter-and-Jelly-Medjool-Date-Smoothie-6I love this little Gold Trophy Bowl from rachelgeorge.com. I’ve been getting really into food styling props, home decor, and office supplies recently. Is this what happens when you grow up? You get excited about bowls?! Well if this is growing up, I actually like it! I’ve been spending my days on the Rachel George website buying staplers and tape dispensers (and this mug), someone stop me now! If I haven’t disclosed this already, I also have a candle buying problem. I’m such a girl. haha.

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PB&J Medjool Date Smoothie
Serves 1

1/2 cup unsweetened almond milk
1 Tbsp natural peanut butter
4 Natural Delights Medjool Dates, pitted
1 frozen banana
1/2 cup strawberries
1/2 tsp vanilla extract

Blend until smooth.

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Breakfast, Recipes, Vegan, Vegetarian

Vegan Tofu Scramble

Hi my little loverbuns!

Thank you thank you thank you for your incredible comments on my post earlier this week. It’s hard to put these kinds of things out there onto the world wide web, but writing it all out helps me so much, and your support works miracles for my soul! I am so moved by all of your beautiful, kind, and motivating words. I feel so close to so many of you just from your comments! I love my little RFFMBT community so much, I cannot even describe how much you all inspire me everyday! I feel so honored that you feel comfortable enough to share your personal stories with little old me! I am amazed by all of you. Seriously. I’m pretty much speechless and want to type the same thing over and over because I’m so overwhelmed by your support and kindness! Thank you!

I’m really excited to share this awesome vegan staple with you. This is a dish that I make quite often, so often that I actually didn’t realize that I never posted it on here!

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Tofu scrambles are a great way to start your morning. This eggless replacement for your traditional scrambled eggs is loaded with protein and is also cholesterol-free!

For all of you “texture eaters” out there, let me give you the 411 before you get totally weirded out. There are a few different firmnesses of tofu. I love firm to extra firm tofu. It’s a bit tougher and chewier, but if that totally gives you the heebie-geebies just reading about it, never fear: there is also silken tofu! Silken tofu is a lot softer, and when “scrambled” resembles more of a light fluffy texture (similar to actual scrambled eggs). After you select the correct tofu for your texture preference, you are good to go! This is a really simple recipe, and the combinations of veggies are endless.

To make this scramble a complete Rabbit Food approved meal, I made it into a breakfast burrito with 1 whole grain tortilla (you could also swap the whole grain tortilla for 2 corn soft taco sized tortillas instead.). Finally, a breakfast burrito that won’t weigh you down and leave you overly stuffed!

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I like adding turmeric to my scrambles because it gives flavor and a yellow color that resembles eggs!

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Vegan Tofu Scramble
Serves 1

1/4 package of tofu
1 Tbsp extra virgin olive oil
1/4 cup onion, diced
1/2 red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
1/4 tsp garlic powder
1/2 tsp turmeric
1 Tbsp nutritional yeast

Remove tofu from packaging and strain water. Remove as much excess water fem tofu as possible by pressing it firmly between paper towel. Cut the tofu evenly into 4 cubes and store 3 remaining cubes in a container in the fridge. Place the tofu cube into a bowl and crumble with a fork. In a pan over medium heat, combine olive oil and tofu. Add the onions, bell pepper, garlic powder, turmeric, and nutritional yeast, and stir until onions become translucent. Transfer the tofu scramble to a tortilla, drizzle with hot sauce, and enjoy hot!

The Rabbit Food Pyramid Breakdown:
Produce: onion and bell peppers
Whole Grain: tortilla
Protein: tofu
Plant Based Fat: olive oil
Free Extras: garlic powder, turmeric, hot sauce, & nutritional yeast

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Breakfast, Smoothies, Vegan, Vegetarian

Piña Kale-ada

If you like Piña Coladas,
And getting caught in the rain…
then you will love my Piña Kale-ada green smoothie!

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I’m still super obsessed with green smoothies and usually have one a day as a snack or in place of breakfast. Since I’m allergic to all berries except for raspberries and also allergic to melon, I don’t have a ton of options when it comes to fruits in my green smoothies. You may have noticed that I use a lot of mango, pineapple, and banana, but I really hope you’re not sick of it! I always try to get creative with the fruits (adding apples, and pears) that I can eat and test out different kinds of milks and juices so my tastebuds don’t get bored.

You will love my healthy piña colada alternative because it has tons of health benefits.
It doesn’t just taste good, it’s good for you!

I’ve created a green smoothie with creamy almond coconut milk, perfectly ripe golden pineapple, sweet coconut water, banana, and vitamin rich kale to transport your tastebuds to a tropical island getaway!

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Piña Kale-ada
Serves 1

1 cup chopped kale, stems included
1 cup frozen pineapple
1 frozen banana
1/2 cup coconut water (I love Vitacoco)
1/2 cup Almond Breeze Almond Coconut Milk

Blend in a high powered blender until creamy and smooth.

Tip on avoiding chunks of kale: If you don’t have a high powered blender such as a Vitamix, combine only the liquids and kale together in your blender and let it blend on the highest power until the greens are completely pulverized. Then add in the frozen fruit!

If you can’t find Almond Breeze Almond Coconut Milk: you can use 1/4 cup of almond milk and 1/4 cup of light coconut milk mixed together, or 1/2 cup of either almond milk or light coconut milk. I promise it will still taste amaze!

Shortcut: If cutting and freezing pineapple is not up your alley, or frozen pineapple is too pricey, try buying Dole canned pineapple and then strain and freeze it in a ziplock bag!

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Oh, and I’m sooooo excited, new shirts will be listed in the RFFMBT online store this Friday! I have more “Eat More Rabbit Food” long sleeve oversized shirts, andddd this adorbs new “health nut” oversized T! Chia seeds, green smoothies, coconut oil, and kale for days… pretty much my life in a healthy little nutshell!

Can’t wait for Friday!
Health & Happiness
xo Catherine

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