Vegetarian Archives - Page 17 of 43

Dinner, Lunch, Recipes, Snacks, Vegetarian

Baked Eggplant Fries

I’ve never been a fan of potato french fries. I’m actually not a fan of potatoes in general, with the exception of the occasional sweet potato. I decided that I wanted to make a healthy french fry alternative with a purpose. No oils, frying, or heavy starchy ingredients here! These healthy eggplant fries are baked to perfection in a crispy golden flax-almond breading. Now I know what half of you are thinking. “Ewwwww eggplant!” I think a lot of my friends are turned off by the mushy texture of cooked eggplant, but trust me this is totally different! Even if you HATE eggplant, I am almost positive you will love these fries! You have to give them a try, pretty pretty please! Of course if you’re super anti-eggplant, zucchini would be a great alternative as well.

They’re perfectly crispy, delicious, and nutritious!
Made from flaxseed, almond, whole wheat flour, and spices, these oil-free baked fries deliver tons of micronutrients, healthy plant-based fats, and fiber. So good for you, you can eat them alllll without any worry!

Baked Eggplant Fries

Ingredients:
1 small eggplant
1/4 cup egg whites

Breading:
1 Tbsp ground flaxseed
1 Tbsp almond meal/flour
1 Tbsp whole wheat flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cumin
1/4 tsp pepper
pinch of salt

Preheat oven to 400 degrees. Combine all of the breading ingredients in a bowl and mix together. In a separate bowl, beat 1/4 cup of egg whites and set aside. Cut eggplant into 1/2 inch thick fries (I removed the skin but you don’t have to). Transfer the breading mixture to a plate. Dip each piece of eggplant individually into the egg whites, and then roll in the breading mixture. Place the breaded fries onto a baking sheet lined with parchment paper. Bake for 10 minutes, flip fries, then bake for an additional 10 minutes until golden and crispy.

Excellent when dipped in fresh marinara!

September 17, 2013 | 11 Comments

Desserts, Recipes, Snacks, Treats, Vegetarian

Single Serving PB Cookie

Hoppy Fridayyyyy my little bun buns!

A few of you have asked me for more before and after photos because they help you to stay motivated and on track. I searched my computes for quite some time to find old photos, but noticed that I don’t have too many full body pictures of myself. I was usually very covered up or couldn’t stand photos of myself, so I deleted them. Anyways here is another before and after to show you guys what rabbit food can do for your body! I hope that this can inspire you guys to eat more rabbit food!
Before & After
So last week I said that I was going to go prop shopping for my kitchen/blog photos. That semi-happened, but I literally cannot get away from black and white props! It’s my fav! The Coco Chanel kitchen lives on!

I love love love dessert. I get my sweet tooth from my mom, who can literally eat candy and cookies like there’s no tomorrow and maintain her petite frame. I wasn’t blessed with that same gene, but man I love me some sugaaaa! I’m the kind of person that cannot live without dessert or a little something sweet every day. Instead of traditional store bought cookies loaded with oil, salt, refined sugar, and bad saturated fats (not to mention the totally addictive-cannot-stop-eating-one-after-the-other feeling that comes along with them!), I took to my kitchen to give an old fav a healthy spin! I wanted to make a super clean, healthy, peanut butter cookie that can be enjoyed with coffee and good conversation. Something that feels indulgent and naughty, but is actually quite filling and good for you!

Believe it or not, this recipe only calls for 7 ingredients that you probably have in your kitchen already!

Single Serving PB Cookie
Serves 1

1 Tbsp almond flour
1 Tbsp coconut flour
1 Tbsp creamy peanut butter
1 Tbsp unsweetened almond milk
1/2 Tbsp egg whites
1/2 tbsp chocolate chips (or 1 tsp mini)
1 packet stevia

Combine all ingredients in a bowl and mix until well combined. Spread the dough onto a microwave safe plate and flatten into a cookie shape. microwave for 1:15-1:30 minutes.

Single Serving PB Cookie

September 13, 2013 | 18 Comments

Breakfast, Lunch, Raw, Vegan, Vegetarian

Kiwi Greenie

Congratulations to the winner of my Red Apple Lipstick Giveaway: Katie!
Be sure to check your email to claim your prize, Katie! xo RFFMBT red apple giveaway winner — Winners are chosen using a random number generator : ) —

Today’s recipe is a green smoothie, just in time for this massive heat wave headed our way! It includes tropical flavors of mango and kiwi along with super spinach, and plant based fat from avocado to give a rich creamy texture! Enjoy!

Kiwi Greenie
Serves 1

1 kiwi, peeled
1 cup frozen mango
1 cup frozen spinach (or 2 cups fresh)
3/4 cup unsweetened almond milk
1/4 medium avocado

Combine all ingredients in a high powered blender and blend until smooth.
Note: If you don’t have a high powered blender, start by blending the spinach and almond milk first until spinach is completely smooth. Then add other ingredients.

Kiwi Greenie

September 11, 2013 | 2 Comments

Breakfast, Recipes, Vegan, Vegetarian

Cinnamon Raisin Breakfast Quinoa

I’m so excited to be home and back to creating new recipes for you guys! I know that’s why you’re here visiting my blog anyways : ). I think that my favorite meal of the day is breakfast, and since I often get bored of the same breakfast over and over again, I’m always creating new things. Today’s recipe is a similar to traditional oatmeal, but instead using quinoa as the whole grain. Nutritionally renowned for its protein content, quinoa makes an excellent addition for vegan and vegetarian dishes. But it’s not just the protein content that is so special, it’s the type of protein. Quinoa contains the perfect balance of all nine essential amino acids! No wonder it’s considered a “superfood!”

I am in desperate need of some new props for my blog! I realized that I don’t have any fun bowls or utensils since my kitchen is all black and white. I like to call it the Chanel kitchen haha. Time to add some color! Prop shopping will be happening this weekend. For now, my favorite cow creamer is making his debut!

Cinnamon Raisin Breakfast Quinoa
Serves 1

1/2 cup unsweetened almond milk (or nonfat dairy milk)
1/4 cup dry uncooked quinoa
1/4 cup raisins
2 Tbsp sliced almonds
1/2 tsp vanilla
1/4 tsp cinnamon

Combine milk, vanilla, cinnamon, and quinoa in a small saucepan. Bring the mixture to a boil. Once it reaches a boil, lower heat and cover for 10-15 minutes until the milk has been soaked up. While quinoa is cooking, place raisins in a small bowl of water and let them soak. After quinoa has finished cooking, strain the plump raisins from water and add to quinoa along with the almonds. Serve hot.
Note: I think the light sweetness of the raisins is perfect with the quinoa, but if you like a sweeter breakfast you can add half a tablespoon of agave or honey to the quinoa and milk while it’s cooking.

Cinnamon Raisin Breakfast Quinoa
The Rabbit Food Pyramid Breakdown
Produce: raisins
Whole Grain: quinoa
Protein: milk
Plant Based Fat: almonds

September 5, 2013 | 5 Comments

Breakfast, Guest Bloggers, Recipes, Vegan, Vegetarian

Guest Blogger: Lauryn {The Skinny Confidential}

Today I am so so so excited to introduce you to my final guest blogger: Lauryn Evarts from The Skinny Confidential! She’s a super gorg San Diego girl, model, Proformer Pilates instructor, and future nutritionist with a passion for healthy eats. Her blog: The Skinny Confidential is all about fitness, diet modifications/substitutions, fashion, creating, photography, blogging, beauty, & clean living. She’s always trying to help others make healthy decisions when it comes to food & exercise, what’s not to love?

RFFMBT Guest Blogger The Skinny Confidential Hi guys! I’m Lauryn from The Skinny Confidential : ).
Today I’m talking BREAKY!Start Your Day Off Healthy: Coconut Blueberry Oatmeal

Get rid of the “I’m running late excuses” and make time for your health, diet, and figure. Fueling your bod with oatmeal in the AM allows you to feel full for hours. Instead of opting for boring, predictable oats, add a few blueberries, banana slices, almond milk, some unsweetened coconut shavings, a dash of cinnamon, and a sprinkle of nutmeg. My favie oatmeal benefits? It’s low on the cals, rids cravings, and contains tons of protein, antioxidants, & fiber.

Be careful when selecting a oatmeal brand at the market. Don’t let the low-sugar kind fool you: it’s filled with Aspartame and crap. Look for words like “steel cut” and/or “whole grain.” As far as milk goes, I prefer almond, flaxseed, or rice milk. Besides being easier on the stomach than typical hormone-filled milk, they’re all dairy-free!

And plus, who doesn’t anything with coconut?!

Recipe: Coconut Blueberry Oatmeal
** Serves two
2 cups of Quaker oatmeal
1 handful of blueberries
1 sliced banana
1 cup almond milk
2 sprinkles of unsweetened coconut shavings
1 dash cinnamon
1 dash nutmeg

Slice banana & clean blueberries. Cook oats on the stove for about five minutes. Drain oats and add blueberries and bananas. Sprinkle coconut shavings, cinnamon and nutmeg over fruit. I like to let it sit for 2 minutes so fruit dissolves into the oats. Add 1/2 cup of dairy-free milk. Enjoy with fresh orange juice!

The Skinny Confidential's Blueberry Coconut Oatmeal 1

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