Vegetarian Archives - Page 12 of 43

Breakfast, Fitness, Recipes, Snacks, Vegan, Vegetarian

Mint-Matcha Chia Pudding

Oh my gosh, today is my 2 year bloggiversary!!!!!!
I just realized it! Thank you so much for all of your support! RFFMBT would be nothing without my readers. I love you guys so much! xoxo

I’m super super excited because today I’m going on a blogger summit for DOLE!
Myself and 10 other bloggers will be joining the DOLE team for a few days dedicated to healthy eating, cooking, and nutrition! I cannot wait to meet the other bloggers, we’ve already been having a twitter party chatting up a storm!
I’ll be updating you guys on my trip via Instagram and recap all of the delish recipes for you here on my blog!

I hope that everyone had a healthy happy St. Patricks Day on Monday!
As I told you on Monday, I ate healthy green meals and snacks allll day!
The best thing about eating greens is that they’re filled with so many nutrients, vitamins & minerals, that they give you TONS of every throughout the day. I actually felt really energized and amazing all day long. Here’s a look of what I ate (huge green salad for dinner not pictured):
For breakfast I started off with a green smoothie made with a handful of spinach, 1 frozen banana, 1 pear, and 1/2 cup of unsweetened vanilla almond milk!

A couple hours later I had a little snack with a half of a small avocado mashed up with a little lemon juice, and a pinch of salt & pepper on top of a brown rice cake! Best. Snack. Ever.

Then I had some delicious Mint-Matcha Chia Pudding that I discovered from Kathy Patalsky’s blog The Lunchbox Bunch!

Next up I ate an entire bowl of Kale Joy Sweet Mustard Kale Chips. Whoever decided one bag of kale chips was 2 servings is SOOO wrong. I eat the whole bag, every time!

Yesterday I worked on a freelance project all day and then went out for a paddle with my friend Blake! It was absolutely gorgeous out at the water was perfectly calm and flat and there was absolutely no wind. The perfect paddling conditions!

After Paddling, I went to Full Psycle to get my spin on. Since Full Psycle just opened their second location at Bella Terra in Huntington Beach, the instructors are bouncing around between studios, so this is their first week with completely new schedules. I’m such a creature of habit and was a little intimidated to try a new teacher last night but I did! The class was really challenging and I worked super hard!

Speaking of Full Psycle opening their second studio, I went to the Grand Opening at Bella Terra in Huntington Beach last weekend! The new studio is soooo nice! The air conditioning is amazing, the sound system is incredible, and there is tons of free parking! If you live near HB you have to go check it out! Oh, and your first class is free with the promo code “FIRSTCLASSFREE” and they also have free rental clips for your first class! No reason not to try it!

Now onto the nom noms! I saw Kathy’s Mint-Matcha Chia Pudding recipe on Sunday night and happened to have all of the ingredients on hand, so I whipped up a batch with a few little adjustments, put it in the fridge overnight, and enjoyed it on St. Patrick’s Day!

Mint-Matcha Chia Pudding
Adapted from Kathy Patalsky of The Lunch Box Bunch
Serves 1

1/3 cup almond milk
1/2 tsp matcha green tea
2 Tbsp chia seeds
1/2 Tbsp agave
small drop of peppermint extract

Combine almond milk, matcha, agave, and peppermint in a blender, blend until matcha disolved. Transfer the mixture to a jar and mix in the whole chia seeds. Cover and store in a frigge for about 8 hours or overnight for best/thickest results.

March 19, 2014 | 11 Comments

Breakfast, Dinner, Recipes, Smoothies, Snacks, Vegan, Vegetarian

Green St. Patrick’s Day Recipes

Happy St. Patrick’s Day!
I’m not a huge St. Patrick’s day celebrator, but I loveeeee green food!
St. Patrick’s Day can easily be the ultimate healthy eating day of green fruits and veggies!

I hope you have an amazing monday and eat your greens, little bunnies.
Check in on my Instagram as I’ll be eating healthy green foods ALL DAY!
Tag your healthy green meals #healthystpatricksday and let’s see what everyone is making.

Anyone else willing to accept the challenge to eat green rabbit food all day?!

Enjoy my roundup of healthy green recipes for your healthy St. Patrick’s Day!

1. Cucumber Tea Toast

Cucumber Tea Toast

2. Avocado Toast Avocado Toast1

3. Hemp Protein Pancakes Hemp Prtein Pancakes

4. Hail To the Kale Salad Chef AJ Hail to the Kale Recipe

5. Tempeh and Green Vegetables with Peanut Sauce Tempeh with Green Vegetables and Peanut Sauce

6. Kale Chips

7. Spinach Chips Spinach-Chips9

8. Spinach Hummus Spinach-Hummus-Cabo-Chips-1

9. Kiwi Greenie

10. Gargantuan Green Giant

11. Mango Avo Smoothie Mango Avocado Smoothie

12. It’s Easy Being Green Kale Smoothie It's Easy Being Green Kale Smoothie

13. Avo Fruit Smoothie

14. Snickerdoodle Green Smoothie Snickerdoodle-Green-Smoothie-4

15. Copycat {whole foods} Tropical Green Smoothie Whole-Foods-Copycat-Tropical-Green-Smoothie-3

16. Pistachio Ice Cream Smoothie

17. Thin Mint Protein Smoothie Thin Mint Girl Scout Cookie Smoothie

18. Simple Green Smoothie Spimple-Easy-Green-Spoomtie-3-520x518

March 17, 2014 | 0 comment

Contests & Giveaways, Dinner, Lunch, Raw, Recipes, Vegan, Vegetarian

Slam Dunk Lettuce Wraps + Dole Giveaway

I love DOLE Chopped Salads because it’s a quick and easy way to eat more rabbit food. They’re filled with all sorts of goodies like different lettuces (green cabbage, red cabbage, and kale), broccoli slaw, carrots, and even snap peas! It’s an easy way to change up my usual all spinach or all kale salad and get some different textures and new flavors in the mix. My fav way to eat a chopped salad is to pour the entire bag (yup, all 4 servings! Only 100 calories and 8 grams of fiber for the entire thing!) into a gigantic mixing bowl, throw on some homemade dressing, mix it up, and nom nom that shiznit up. Straight out of the mixing bowl. Awww yeahhhh. But besides eating the entire bag like a rabbit, I love branching out and making new recipes. For example, I love filling spring rolls with the Asian Blend for a quick and easy appetizer when friends come over!

Since March Madness is just around the corner and basketball is all about those slam dunks, I teamed up (no pun intended!) with DOLE Salads to make the ultimate dunk recipe! Serve them up while watching the March Madness games as a fresh snack that’s so healthy, you can dunk into that sauce alllll you want! I love that the Asian Blend is filled with green cabbage, red cabbage, kale, broccoli slaw, snap peas, and carrots. It makes for a super easy veggie filling for my lettuce wraps with little prep!

These fresh Asian lettuce wraps are so easy to make, and even easier to devour!
They’re a total slam dunk!

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Love this adorable chopping block from DOLE to chop my ingredients! This bamboo Mezzaluna style chopping block comes with a double-bladed herb knife that actually stores inside of the unit when it’s not in use!

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Slam Dunk Lettuce Wraps
Serves 4-5 as an appetizer or 1 as a meal!

Lettuce Wraps:
2 cups DOLE Chopped Asian Blend
1/2 cup cooked quinoa, chilled
2 Tbs cashews, chopped
2 Tbsp Sweet Chili Sauce
5 butter lettuce leaves

Sweet Chili Sauce:
3/4 cup rice vinegar
3/4 cup honey
3 garlic cloves, minced
1 Tbsp chili pepper, finely chopped
2 tsp red-pepper flakes
1/2 tsp coarse salt

Cook and chill quinoa beforehand. Combine all ingredients for the sweet chili sauce, mix well, and refrigerate. In a mixing bowl, combine the DOLE Chopped Asian Blend, quinoa, and sweet chili sauce. Scoop the filling into lettuce wraps using a 1/4 cup measuring cup. Dunk into sweet chili sauce as desired, and enjoy while watching March Madness!

The Rabbit Food Pyramid Breakdown
Produce: Dole Chopped Asian Blend and butter lettuce
Whole Grain: quinoa
Protein: none
Plant Based Fat: cashews

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I’m hosting a giveaway in collaboration with DOLE Salads & EatingWell!
One lucky RFFMBT reader will win:

(Free) DOLE Salads coupons to try DOLE Chopped Salads
DOLE chopping block
DOLE reusable grocery bag
The Simple Art of EatingWell Cookbook
EatingWell Fast & Flavorful Meatless Meals Cookbook

*Must use a valid email address and be a US resident to enter.
Giveaway ends on Friday, March 14th at 11:59pm PST.
Winner will be announced on Saturday, March 15th.

a Rafflecopter giveaway

Want more dunk able March Madness recipes to make with DOLE Chopped Salads?
Checkout their “Super Dunk” dip & “Avocado Spring Rolls,” both featuring DOLE Chopped Asian Blend!

March 13, 2014 | 120 Comments

Breakfast, Recipes, Vegan, Vegetarian

The Best Iced Coffee

Any coffee addicts out there?
I’ve been obsessed with coffee since high school and then got completely addicted in college when the all nighters started happening haha. When I went to visit my friend Tammy in Holland this past summer, she made me the most amazing iced coffee every morning.

She would brew a fresh pot of coffee, add some sugar, pour it all into ice cube trays and freeze it overnight, and then in the morning put the coffee cubes in a glass and fill it with milk. It’s so simple, and 10 times better than regular iced coffee (aka coffee, milk, and ice cubes).

I hate when I order or make an iced coffee and the entire cup is filled with ice instead of coffee, and can’t stand when it gets all watery towards the end after the ice starts to melt. If you have the same iced coffee pet peeves as me, you will loveeee this!

Coffee ice cubes are a genius and simple way to get the best iced coffee!
Almond Milk Coffee= perfection

The Best Iced Coffee
How To:

1. Brew your favorite coffee
2. Mix in stevia or sugar – whatever you would normally put in your coffee (I used 12 drops of liquid stevia)
3. Pour into an ice cube tray
4. Freeze coffee ice cubes overnight
5. Pop about 6 cubes out of the tray and transfer to a cup
6. Fill the cup with unsweetened original almond milk
7. Let it sit for a few minutes, and enjoy!

Tip:
If you like sweet coffee, the trick is to add the sweetener to your coffee before freezing it into cubes! The amount of coffee ice cubes you put into your glass depends on how strong you like your iced coffee, start with 6 and you can add from there!

March 11, 2014 | 10 Comments

Dinner, Lunch, Recipes, Vegan, Vegetarian

Maple Lemon Tempeh

Today’s recipe is from one of my favorite healthy recipe blogs, Eating Bird Food (Obviously bird food and rabbit food is where it’s at!). I had been dying to try Brittany’s Maple Lemon Tempeh Cubes recipe since I first saw it last week and finally got around to making it today! I love Brittany’s blog because she has some amazing flavor combinations and great healthy recipe ideas. I love her approach of healthy eating and I think you will too!

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I made these tempeh cubes to eat on top of a salad but ended up having a serving straight from the oven with a fork! They have just the right amount of crispiness and tons of flavor.

If you’ve never had tempeh before, you have to try it!
Tempeh is one of my favorite plant based vegan proteins. It’s similar to tofu because it is made from soybeans, but it’s taste and texture are completely different. Tempeh is much more textured and firm since the soybeans are cooked and slightly fermented, and has a mild nutty flavor. It’s low in fat and high in protein and calcium, making it a great addition for stir-frys and salads.

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Maple Lemon Tempeh
Adapted from Eating Bird Food
Serves 3

1 package tempeh (I recommend LightLife’s Three Grain)
1 Tbsp olive oil
3 Tablespoons lemon juice
2 teaspoons maple syrup
2 teaspoons water
¼ teaspoon dried basil
¼ teaspoon powdered garlic
fresh ground black pepper, to taste

Heat oven to 400°. Chop tempeh into bite size cubes. Heat olive oil in a non-stick skillet on medium-high heat. Once melted and hot, add tempeh and cook for 2-4 minutes until the tempeh turns a golden brown color. While the tempeh is browning, mix together the lemon juice, maple syrup, water, basil, garlic, and black pepper. Pour mixture over tempeh and stir around to coat the tempeh. Sauté for 2-3 minutes. The tempeh should be nice and brown on both sides. Transfer the tempeh cubes to a baking sheet and bake for 15-20 minutes in the oven until crispy. Remove from the oven, plate and serve.

The Rabbit Food Pyramid Breakdown
Produce: none
Whole Grain: none
Protein: tempeh
Plant Based Fat: olive oil
Free Extras: lemon juice, basil, garlic, pepper

To make a complete Rabbit Food Pyramid approved meal with your Maple Lemon Tempeh, here are some ideas!
Meal Idea 1: Combine with 2 cups of veggies (carrots, snow peas, broccoli, cauliflower, and peppers) and serve with 1/2 cup of brown rice.
Meal Idea 2: Combine with 2 cups of chopped kale and wrap into a whole grain tortilla or wrap.
Meal Idea 2: Serve on top of 2 cups of spinach and 1/2 cup of cooked quinoa!.

March 3, 2014 | 7 Comments

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Vegetarian

Mint-Matcha Chia Pudding

Green St. Patrick’s Day Recipes

Slam Dunk Lettuce Wraps + Dole Giveaway

The Best Iced Coffee

Maple Lemon Tempeh