Vegetarian

Vegetarian

Breakfast, Dinner, Lunch, Recipes, Vegan, Vegetarian

Green Smoothie

My obsession with Chef AJ’s recipes is still going strong! I’m quite positive I will make everything out of her book.
Her “It’s Easy Being Green Smoothie” is on my top 3 list of green smoothies.

My obsession began with my first green smoothie called the “Glowing Green Smoothie” by  LA Nutritionist Kymberly Snyder. After my first experience of blended green goodness, I tried countless different recipes varying from sweet to rather savory and well… green tasting. I think I’m going to have to do a comparison post with my favorite green smoothie recipes in the future!

The great thing about green smoothies is that they are filled with vitamins and minerals to keep you energized and healthy, but unlike a juice, the fiber from the fruits and vegetables still remains, which helps to keep you fuller longer!
This smoothie is more on the sweet side, which is a great intro smoothie for someone who wants to try, but is a little hesitant.


It’s Easy Being Green Smoothie:
Recipe by Chef AJ
serves 3

1 cup fresh orange juice
1 cup almond milk
1 bunch kale
2 frozen ripe bananas (peel and freeze beforehand)
2 cups frozen mango
about 1 cup of mint leaves (start with less and add to taste)

Start off by combing orange juice and almond milk with kale and blend until smooth. Then add the frozen banana, mango, and mint leaves.
Blend until thick and smooth, pour into 3 glass jars and enjoy. Store leftovers in the fridge for up to 2 days.

 

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Breakfast, Recipes, Vegan, Vegetarian

Overnight Oats

My days have been getting busier and busier and sometimes I barely have time to make breakfast before leaving the house.
Instead of skipping breakfast (which is a major no no for me), I have found the perfect solution; Overnight Oats.
Not only have I found my match for the best grab and go breakfast, but this also gives me something to do when I am up late at night with nothing to do.

Overnight Oats are easy to prepare and don’t require any cooking or mess! It does’t get much better than that!
Todays oats were a creamy mix of cinnamon vanilla and almond served with a juicy pink lady apple.

Overnight Oats

1/4 cup whole rolled oats
1/4 cup unsweetened almond milk
1/2 Tbsp chia seeds
1/2 tsp vanilla extract
1/2 tsp cinnamon

Combine all ingredients in a jar and refrigerate overnight.
Open up in the morning and enjoy!

The Rabbit Food Pyramid Breakdown
Produce: apple
Whole Grain: whole rolled oats
Protein: almond milk
Plant Based Fat: chia seeds

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Dinner, Lunch, Recipes, Vegan, Vegetarian

Hail To The Kale

After attending Chef AJ’s cooking class last Sunday, I was dying to try one of her recipes and definitely craving some kale.
I went for the “Hail To The Kale” salad, which was the original dish I had tried at Whole Foods before discovering Chef AJ!

 Hail To The Kale Salad
Recipe by Chef AJ
serves 3-4

Salad:
2 large heads of curly kale
1/4 cup slivered almonds
1/4 cup raisins

Dressing:
1 cup raw almond butter (unsalted/unsweetened)
1 cup coconut water (I use O.N.E.)
1/4 cup fresh lime juice
2 cloves garlic
3/4 oz. fresh ginger (approx 1″)
2 tablespoons low sodium Tamari or low sodium soy sauce
4 pitted Medjool dates
1/2 tsp red pepper flakes

Chop the kale and set aside in a large bowl.
In a high powered blender, combine all dressing ingredients and blend until smooth and creamy.
Massage about 1/2 cup of the dressing onto the kale (more or less depending on your taste).
Toss with slivered almonds and raisins and serve.
Store excess dressing in a jar and refrigerate.

Chef AJ’s recipe doesn’t call for raisins, but I thought they were the perfect chewy addition to this creamy salad.

As Chef AJ says “Like a woman, this salad gets better with age.” I have to agree, I love to let the kale marinade in the dressing overnight in the refrigerator. It is twice as good the next day!

This recipe makes a large amount of dressing.
I was able to coat my 2 heads of kale, and  fill an entire mason jar for future salads.
This dressing is a great staple to have in your fridge for veggie dipping and quick salads.

 

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Recipes, Snacks, Treats, Vegetarian

Avocado Honey Snack

I was feeling really snacky today so I decided to nosh on something that would not only satisfy my hunger, but my sweet tooth as well.

Today’s power snack was half of a Hass avocado drizzled with 1 tsp of honey, a sprinkle of crunchy sesame seeds and a side of homemade vanilla almond milk.
Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid.
This will satiate your sweet tooth, give you a little bit on crunch to nibble, and keep you full until dinnertime! Win win… win!

Shortcut Homemade Vanilla Almond Milk
For those of us who don’t have time to soak, and strain our almond milk!
makes 4 cups/servings 

4 cups water
2 Tbs unsalted almond butter
6 pitted Medjool dates (optional for sweetness)
1/2 Tbs pure vanilla extract

Combine all ingredients in a high powered blender and blend until smooth. Serve chilled.

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Breakfast, Dinner, Lunch, Recipes, Snacks, Tips, Vegetarian

Skinny Bunny Cleanse

If you need to reset your taste buds, jumpstart on your weight loss, or need to get ready for a big event, this high fiber whole food cleanse will have hopping into those skinny jeans in no time.
You will get to enjoy a beautiful breakfast scramble, layered lunch parfait, delectable dinner salad, and satisfying snack smoothie.
I do not recommend exercising during the cleanse, since it does not provide enough calories.

In comparison to popular all liquid juice cleanses, a cleanse that is high in fiber is much easier to stick with as fiber keeps you feeling full and satisfied and never deprived.
Each food selected on for the Skinny Bunny cleanse is packed with fiber. Did you know that raspberries contain around 9 grams of fiber per cup?!
Fiber slows the rate at which sugar is absorbed into the bloodstream keeping your blood glucose levels from rising too fast. It also cleanses your colon, acting like a little scrub brush. This scrubbing effect helps clean out bacteria and other buildup in your intestines. Fiber also helps to keep bowel movements regular to avoid bloat.

All you need are these 5 versatile fiber packed foods and 5 days of commitment.


Raspberries
Spinach
Almonds & Almond Butter
Egg Whites
Plain Nonfat Greek Yogurt
Note: 1/5 package of Tofu can be substituted for eggs & yogurt for a vegan option.

Space meals 3-4 hours apart and drink 8-10 glasses of water and an optional 2 cups of green tea per day. No soda, coffee, or added sugar.



BREAKFAST:
¼ cup egg whites
1 cup spinach
1 cup raspberries
2 Tbsp sliced or slivered almonds
cinnamon

Scramble egg whites  with 1 spinach. Add any salt free seasonings such as black pepper, turmeric, or garlic to taste.
Place raspberries in a separate bowl and sprinkle with cinnamon and top with 2 Tbsp of almonds.

Tip: for breakfast I recommend using frozen chopped spinach.

 


LUNCH:
6oz plain nonfat Greek yogurt (single serve container)
1 cup raspberries
2 Tbsp sliced or slivered almonds
cinnamon

Layer the bottom of a jar or bowl with half of the Greek yogurt, then add half of the almonds, half of the raspberries, sprinkle with cinnamon, and repeat layers once more to create a parfait.

Tip: I like to make my lunch parfait in the morning inside of a glass jar using frozen raspberries. This way I can leave it in the fridge and the raspberries are defrosted just in time for lunch.

 

 
DINNER:
2 cups of fresh spinach
¼ cup egg whites
1 cup raspberries
2 Tbsp sliced or slivered almonds
1 Tbsp Red Wine Vinegar or Balsamic Vinegar
Splash of lemon juice
Pepper

In a large bowl, combine the fresh spinach, raspberries, and almonds. Toss with your choice of vinegar and a splash of lemon juice. Then scramble egg whites and add on top of the salad. Add pepper to taste.

 

 
SNACK/DESSERT:
6oz plain nonfat Greek yogurt
1 cup raspberries
1 Tbsp almond butter (unsalted and unsweetened)
½ tsp ground cinnamon
½ tsp pure vanilla extract
3 Ice cubes
splash of water

Combine Greek yogurt, raspberries, almond butter, cinnamon, vanilla, and ice cubes in a blender. Add small amounts of water until preferred thickness is desired. Blend away and enjoy.

Tip: Use frozen raspberries

Recipe adapted from Cinch! by Cynthia Sass

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