Vegetarian

Vegetarian

Breakfast, Recipes, Toast Tuesdays, Vegetarian

Patriotic Toast

Happy almost Independence Day and official Toast Tuesday!

4th of July is upon us and it’s time for some fun in the sun, barbecuing, and fireworks! Start your morning off right with this adorable American flag toast! I originally saw this toast idea floating around Pinterest last week and just had to make it. The only problem? I’m deathly allergic to the red & blue ingredients… Booooo (more on the allergy subject later)! I can’t have white toast, no fun! I decided I would make myself a star shaped slice of toast with some PB so I can join in on the fun when I make this for my friends tomorrow. Back to the American flag cuteness, whoever thought of this is a genius. What a cute idea for kids… and adults!


I’ll be taking tomorrow off to celebrate the holiday and I wish everyone a fun and safe 4th of July! Be smart and wear your sunscreen, Skin Cancer does not discriminate.

Patriotic Toast
serves 1 

1 slice whole wheat bread
1 Tbsp nonfat cream cheese
1 Tbsp strawberry jam
9 blueberries
4 banana slices (halved)

Toast the bread and spread evenly with cream cheese. Place the blueberries in 3 rows of 3. Spread the strawberry jam over the rest of the toast and create stripes with the banana halves.

| 14 Comments
Dinner, Lunch, Recipes, Vegan, Vegetarian

Southwest Quinoa Collard Wraps

The last time I was in Houston visiting Sam, we invented an awesome dinner dish! Since we were cooking together, this didn’t end up as a single serving sized recipe, but trust me, you will want to have this everyday for as long as your leftovers last! I got Sam totally addicted to quinoa (keen-wa) with my Apple Pie Parfait  and it has turned into one of his favorite whole-grains. If your meat loving boyfriend, hubby, dad, or brother is scared of vegetarian or vegan meals, this one is boyfriend approved and a great option for “Meatless Mondays” if you’re trying to go veggie! If you are a big time RFFMBT fan, you may remember a sneak peek photo of this recipe that I posted on my Facebook page! At last, the detailed recipe is finally here!

This is a great healthy dish if you are having guests over for lunch or dinner. You could even set up a little wrap station where your guests can make their own collard wraps!



Southwestern Quinoa Collard Wraps
Serves 4-5

1 bunch collard greens
1 cup dry quinoa + 2 cups water
1/4 cup low sodium vegetable broth
1 15oz can unsweetened corn
1 15oz can low sodium black beans
1 large red bell pepper
1/2 yellow onion
1 ripe avocado
1 Tbsp lemon juice
1 Tbsp Southwest/Fajita seasoning (I used Mccormick Salt-Free Southwest)

Bring quinoa and water to a boil, then reduce to low heat and cover for 10-15 minutes until water is absorbed. Dice the onion and bell pepper and sauté in a pan with low sodium vegetable broth over medium/high heat. While the quinoa is cooking and peppers and onions are sautéing, rinse and strain the beans and corn. Once quinoa has finished cooking stir the beans and corn into the same pot. After the peppers and onions have become tender and cooked, stir them into the quinoa mixture as well. Add fajita seasoning and lemon juice to taste and gently mix into the quinoa until well combined. Cover the quinoa mixture and set aside. Rinse and dry collard greens and remove stems. Remove the avocado “meat” from its skin, and cut into thin slices. Place a collard green leaf on a plate and fill with 1 cup of the quinoa mixture, 1/4 avocado slices, and roll up into a wrap. Cut in half and serve!
Note: This recipe pairs really well with mango! Cut one mango into slices and add into the wrap along with the avocado for some sweetness.

The Rabbit Food Pyramid Breakdown
Produce: collard greens, bell pepper, onion
Whole Grain: quinoa and corn
Protein: beans
Plant Based Fat: avocado

| 52 Comments
Breakfast, Desserts, Recipes, Snacks, Vegetarian

Thin Mint Protein Smoothie

Remember last week when I was obsessed with carrot cake? Well my taste buds are over the carrot cake and now I’m on a total green monster kick, like I literally crave thick fresh smoothies with leafy greens blended in them. Weird? Well not when they taste this amazing! I was working on some recipes earlier this week and this little gem was born… Behold the healthy Thin Mint Protein Smoothie! We all love Girl Scout Cookies, but we don’t love the nutrition label on those babies. Instead of reaching for that box of Thin Mints, whip up a healthy alternative, complete with a nutritional boost of spinach! You’ll get the chocolatey pepperminty cookie flavor along with all of the extra benefits of spinach being in your smoothie, and trust me… you cannot even taste it!

Get to know this leafy green: Everyone say, “Hi Spinach!”

  • Filled with powerful antioxidants such as vitamin C, vitamin E, beta-carotene, manganese, zinc and selenium, which combat the onset of osteoporosis, atherosclerosis and high blood pressure.
  • One cup of spinach contains over 337% of the RDA of vitamin A that protects and strengthens “entry points” into the human body, such as mucous membranes, respiratory, urinary and intestinal tracts.
  • One cup of spinach has nearly 20% of the RDA of dietary fiber, which aids in digestion, and curbs overeating.
  • The abundance of vitamin K contributes to a healthy nervous system and brain function.
  • Contains two anti-inflammatory epoxyxanthophylls; Neoxanthin and violaxanthin.
  • Packed with magnesium, folate, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6, and a great source of selenium and niacin.


Thin Mint Protein Smoothie
Serves 1

1 cup frozen spinach (or 2 cups fresh)
1 cup almond milk
2 scoops chocolate protein powder
1/4 cup rolled oats
1/8 tsp peppermint extract
Toppings:
1 Tbsp walnuts
1 Tbsp 70% dark chocolate chips
Combine the almond milk, spinach, protein powder, rolled oats, and peppermint extract in a high powered blender and blend until smooth. Transfer to a glass and top with walnuts and chocolate chips and enjoy with a spoon!
Note: If your blender has a hard time blending certain things, start by blending the milk and frozen spinach first and then add in the oats, followed by protein powder and peppermint extract.


The Rabbit Food Pyramid Breakdown
Produce: spinach
Whole Grain: rolled oats
Protein: protein powder
Plant Based Fat: walnuts and dark chocolate chips

| 104 Comments
Breakfast, Contests & Giveaways, Recipes, Vegan, Vegetarian

Banana Bread Breakfast Quinoa + DOLE Bananas Giveaway

A couple of weeks ago, I received an email from DOLE Bananas asking if I would like some coupons for free bananas. After the shock that DOLE Bananas (OMG!) emailed me, of course I immediately replied with a very enthusiastic YES! DOLE Bananas was sweet enough to send me a huge stack of coupons for bananas, and let me say, they were instantly put to good use! I have been going bananas in the kitchen, literally! I picked up tons of bananas and threw a bunch (no pun intended) in the freezer (peeled) for future smoothie use, and started crafting away on some new nana recipes for you guys!

Bananas have so many health benefits, they might as well be called “Nature’s Original Energy Bar!” DOLE sent me some awesome banana facts to show that they aren’t just delicious, but nutritious too!

  • Bananas are a good source of vitamins and nutrients – especially vitamins B6 and C, potassium, manganese and dietary fiber.
  • Bananas replenish necessary carbohydrates, glycogen and body fluids burned during exercise; contain electrolytes; and are the perfect alternative to processed sports drinks and bars packed with sodium and sugar.

Since I am a huge fan of bananas and breakfast, I wanted to try making a banana bread type of oatmeal… without the oats! I love quinoa for it’s amazing health benefits, so I decided to use it as a breakfast bowl/porridge type of meal. It turned out AWESOME, and I will be making this more often, especially when I need a break from oatmeal!



Banana Bread Breakfast Quinoa
Serves 1

1 very ripe banana – mashed
¼ cup dry quinoa
¼ cup almond milk (or milk of your choice)
2 Tbsp walnuts
½ tsp pure vanilla extract
¼ tsp cinnamon

Cook the quinoa on the stove to package instructions. After the quinoa has finished cooking (while over low heat), stir in the almond milk, mashed banana, vanilla, and cinnamon. Mix the walnuts into the quinoa or add on top. Transfer to a bowl and enjoy warm.
Note: You could add additional milk until desired texture is reached.

The Rabbit Food Pyramid Breakdown
Produce: banana
Whole Grain: quinoa
Protein: milk
Plant Based Fat: walnuts

In collaboration with DOLE Bananas, I am hosting a giveaway of  “$1 off DOLE Bananas” coupons for 5 lucky winners! Each winner will receive 5 coupons! 

For your chance to win:

  • Leave a comment on this post “Banana Bread Breakfast Quinoa + DOLE Bananas Giveaway” with your favorite way to eat bananas!
  • All entries must use a valid email address.
  • Open to U.S. residents only.
  • All comments must be posted by Sunday, July 1st at 11:59pm (PST).
  • 5 winners will be randomly selected and announced on Monday, July 2.

Go Bananas Every Day™ and receive daily recipes, serving suggestions and tips by following DOLE Bananas on Twitter and Facebook!

I have complied a list of some RFFMBT recipes that include bananas:
Healthy Vegan Banana Bread
Banana Nicecream
Peanut Butter & Banana Toast
Banana Hazelnut Toast With Ricotta
Protein Pancakes
Chocolate Cake Batter Overnight Oats
Ch Ch Ch Chia Pudding
Carrot Cake Smoothie
Gargantuan Green Giant
It’s Easy Being Green Smoothie

* The giveaway has ended, and the winners will be announced on Monday, July 2.
** Congratulations to the winners: Killian from PA, Jessica from IL, Sara from VA, Elizabeth from TX, and Leanne from CA.

| 173 Comments
Lunch, Recipes, Snacks, Toast Tuesdays, Vegetarian

Cucumber Tea Toast

Get excited for a very royal slice of toast on this fine Toast Tuesday!

Do you remember having tea parties with your friends when you were little? I used to love getting dressed up and enjoying overly sugared tea and all of the adorable little tea sandwiches. One of the classic tea sandwiches at my tea parties was an English Cucumber and Cream Cheese sammie. Although the fun days of tea parties and teddy bears are over, I still enjoy cooling off on a hot summer day with a refreshing glass of iced green tea and heart slice of whole-wheat toast with cream cheese and cucumber. I really want to bring Tea Parties back… they are just too cute! Get ready for this quick and easy summer snack… pinkies up!


Cucumber Tea Toast
Serves 1

1 slice honey whole-wheat bread (I used Milton’s)
1/4 cucumber – sliced
1 Tbsp nonfat cream cheese

Toast the bread. Slice the cucumber into thin slices. Evenly spread the cream cheese on the toast and top with cucumber slices. Enjoy with tea!

The Rabbit Food Pyramid Breakdown
Produce: cucumber
Whole Grain: bread
Protein: nonfat cream cheese
Plant Based Fat: none – although this would be yummy with 1-2 Tbsp of sliced almonds on top!

| 9 Comments

1 … 29 30 31 32 33 … 43