Breakfast, Recipes, Vegan, Vegetarian

Pumpkin Pie Overnight Oats

Congratulations to the winner of my Maranatha Giveaway: Ashley!
Be sure to check your email to claim your prize : )

Ahhhh tis the season of pumpkin and spices!
My favorite thing about overnight oats is that they’re so simple to make, and easy to grab and go in the morning. There is no cooking when it comes to ONOs, just combine everything, mix it up, and let it soak overnight while you get your beauty sleep! Then come morning time, you can quickly grab your jar of fully prepped oats amidst the morning madness and eat them on your way to work or while getting ready. There is no excuse for skipping breakfast when it’s already prepared for you! I loveeee eating them cold, right out of the fridge.

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Pumpkin Pie Overnight Oats
Serves 1

1/2 cup unsweetened soy milk
1/4 cup rolled oats
1/4 cup canned pumpkin
1 Tbsp chia seeds
1/2 Tbsp pure maple syrup
1/2 tsp pumpkin pie spice (or 1/4 tsp cinnamon, 1/8 tsp ginger, and 1/8 tsp nutmeg)

Combine all ingredients in a jar and mix until fully combined. Place in the refrigerator overnight and enjoy in the morning with a spoon!
Note: Don’t like soy milk? You can use 1/2 cup of any milk of your choice! Nonfat dairy milk and unsweetened almond milk are great too.

The Rabbit Food Pyramid Breakdown
Produce: pumpkin
Whole Grain: rolled oats
Protein: soy milk
Plant Based Fat: chia seeds

| 31 Comments
Contests & Giveaways, Desserts, Recipes, Reviews, Vegan, Vegetarian

Healthy Halloween: Reese’s Redo + MaraNatha Giveaway (CLOSED)

This past weekend I took to my Facebook page to ask what your favorite Halloween candy is. Not just because I couldn’t stop thinking about candy, but because I wanted to do a Healthy Halloween recipe for you guys! Winning by a landslide was your favorite chocolate pb treat, Reese’s!

Today I have vegan-ified those little chocolate cups of heaven and traded in the peanut butter for nutritious MaraNatha Maple Almond Butter!

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Warning: This product is highly addictive! I literally ate spoonfuls of this straight out of the jar! As a product that is completely raw with no preservatives, no additives, and no artificial flavors or colors I have to give this 5 stars. It’s smooth yet still has that authentic gritty almond texture mixed in and spreads nicely. The taste is absolutely on par. You get a hint of the maple without it being too overpowering or too sweet. The “no stir” addition makes it soooo easy to use, especially when you keep it in the refrigerator. No more chunks of hardened almond butter stuck in the bottom of the jar!

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Here is why my Reese’s Redo is a part of Healthy Halloween!
Learn why this sweet treat isn’t just delicious, but nutritious too:

5 Fast Facts About Almonds:

  • contains calcium, zinc, magnesium, and iron
  • packed with protein
  • loaded with fiber
  • contains many important B-complex groups of vitamins
  • filled with heart-healthy monounsaturated fat

5 Fast Facts About Coconut Oil:

  • super high in lauric acid
  • rich in antioxidants
  • contains natural microbial and anti-bacterial agents
  • improves metabolism
  • can help improve cholesterol

5 Fast Facts About Maple Syrup:

  • contains manganese and zinc
  • high levels of antioxidants
  • helps with inflammation
  • 1/4 cup contains more calcium as the same amount of  milk
  • 1/4 cup contains more potassium than a banana

5 Fast Facts About Raw Cacao Powder:

  • contains over 300 compounds including protein, copper, calcium, magnesium, zinc and iron
  • super high in anti-oxidants
  • contains 4 different neuro-transmitters that act as anti-depressants
  • contains essential fatty acids
  • can help to lower blood pressure

Make sure to read all the way through the post for your chance to win some MaraNatha goodies to make your own Vegan Reese’s Almond Butter Cups!

Vegan-Reese's-1 mix the chocolate

Vegan-Reese'spour evenly

Vegan-Reese's-2freeze for 15 minutes

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Vegan-Reese's-4drop 1/2 Tbsp of MaraNatha Raw No Stir Maple Almond Butter in each chocolate cup

Vegan-Reese's-5cover and fill to the rim with remaining chocolate

Vegan-Reese's-6freeze for 15 minues

Vegan-Reese's-9enjoy!

Vegan Almond Butter Cups
Makes 12

1/2 cup Maranatha Coconut Butter
1/2 cup raw cacao powder
2 Tbsp grade b pure maple syrup
3 oz of Maranatha Raw No Stir Maple Almond Butter
12 mini cupcake liners

Line a mini cupcake tin with mini cupcake liners. Melt coconut butter/oil and combine with the raw cacao, and maple syrup in a medium size bowl and stir until well combined. Divide the chocolate liquid in half and reserve one half for the “top layer” of the almond butter cups. Pour the chocolate evenly in each liner and freeze for at least 15 minutes or until hardened. Remove the tin from the freezer. Drop 1/2 tablespoon of Maranatha Maple Almond Butter at a time on top of each frozen/hardened chocolate cup. After almond butter has been dropped into each cup, pour the remaining half of the chocolate until filled to the top and almond butter is covered. Carefully place them into the freezer (to expedite the process) for at least 15 minutes or until hardened. Keep almond butter cups in the refrigerator until served because they will melt and lose their shape at room temperature if the coconut butter/oil begins to melt.

Maranatha-Giveaway
It’s your chance to win some goodies from MaraNatha!
One lucky RFFMBT reader will win 1 jar of MaraNatha Coconut Butter, 1 jar of MaraNatha No Stir Raw Maple Almond Butter, 1 jar of MaraNatha No Stir Coconut Almond Butter (brand spanking new product!)!

For your chance to win:
1. Comment on this post telling me your favorite way to eat almond/nut butter.

2. Instagram a photo of how you enjoy almond or nut butter with the handles @RabbitFoodForMyBunnyTeeth @MaraNatha and hashtag #RFFMBTmaranatha
– Leave a separate comment with the URL to your Instagram photo.

This means you can earn up to two entries!
Giveaway ends on Thursday, October 24th at 11:59pm PST.
Winner will be announced on Friday, October 25th! Must use a valid email address when entering. Open to U.S. residents only.

| 115 Comments
Dinner, Lunch, Recipes, Vegan, Vegetarian

Roasted Brussels Sprouts

Sorry for the lack of posts this week! I just arrived home from a wonderful wedding weekend in Kansas. I had the best time celebrating Jocelyn & Ryan and eating my way through Kansas and Missouri with new friends!

Jocelyn-&-RyanCongratulations to the blushing bride and groom! (Photo credit: Farfum)

Jocelyn-&-Ryan-WeddingWith Jocelyn and her gorgeous bridesmaids! Ashley, Nicole, Jocelyn, & me!

Jocelyn-&-Ryan-Wedding1Highlight of the night before the wedding: getting photo-bombed by the camo convention at the bar! I want need a ghillie suit!

If you follow me on Instagram, you may have noticed one of my fav lunch spots: Zinc Cafe. My best friend Taryn and I ALWAYS get the roasted brussels sprouts when we’re there. We are completely hooked! The last time I was at Zinc I asked the chef what the Brussels sprouts were prepared with and he said “just a little olive oil, salt, and pepper!” I actually couldn’t believe it because they’re so flavorful, so I had to take to my own kitchen to recreate my fav lunch for you guys. The roasted Brussels Sprouts at Zinc are always chilled and tossed with cannellini beans, which is totally to die for. I decided to serve my roasted Brussels and beans over some fluffy quinoa to make this a perfectly portioned lunch or dinner for anyone following the Rabbit Food Pyramid guidelines for weight loss or maintenance!
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Roasted Brussels Sprouts
Serves 1

2 cups Brussels sprouts, halved
1 Tbsp extra virgin olive oil
1/4 tsp ground sea salt
1/8 tsp ground black pepper

Preheat oven to 400 degrees. Cut brussels sprouts in half and coat with olive oil, salt, and pepper. Place the Brussels sprouts cut side down on a rimmed baking sheet and transfer to the oven. Bake for 25-30 minutes stirring occasionally (2-3 times) until browned and crispy. Remove from oven and serve immediately

Make it a Rabbit Food approved meal:
Serve Roasted Brussels Sprouts over
1/2 cup cooked cannellini beans
1/2 cup cooked quinoa

The Rabbit Food Pyramid Breakdown
Produce: Brussels sprouts
Whole Grain: quinoa
Protein: cannellini beans
Plant Based Fat: olive oil

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| 6 Comments
Desserts, Recipes, Treats, Vegan

Healthy Vegan Cookie Dough Blizzard

I LOVE ice cream, frozen yogurt, but most of all, Dairy Queen’s Cookie Dough Blizzard. When it comes to fast-food soft serves, Dairy Queen’s Blizzard totally trumps their competition. If you aren’t familiar with DQ Blizzards, they’re ultra thick soft serve shakes with various toppings bended in. They’re so thick that when you flip the cup over, nothing comes out!

Although they’re mouth watering good, I have to admit that I feel kind of crappy from the extreme sugar rush upon eating one. Since creating my Healthy Frosty, I have been daydreaming about a healthy healthy Blizzard. Below I have included the calorie count for large DQ blizzards, so you can see how crazy it is!

Nutrition Facts for DQ Blizzards: 

  • Banana Cream Pie Blizzard (Large): 1090 Calories
  • Reese’s Peanut Butter Cup Blizzard (Large): 1060 Calories
  • Georgia Mud Fudge Blizzard (Large) 1340 Calories
  • Chocolate Xtreme Blizzard (Large): 1420 Calories
  • Georgia Mud Fudge Blizzard (Large) 1340 Calories
  • Cookie Dough Blizzard (Large): 1020 Calories

Scary? Um yes!

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Healthy Vegan Cookie Dough Blizzard
Serves 1

1 frozen banana
1/2 cup unsweetened almond milk
2 Tbsp (or 2 “bites”) of Vegan Cookie Dough

Combine frozen banana, almond milk, and vegan cookie dough in a high powered blender or food processor and blend until thick and creamy.

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| 21 Comments
Recipes, Snacks, Treats, Vegan

Vegan Cookie Dough Bites

If you’re craving something sinful, there is always a healthier alternative to satisfy your craving. These Vegan Cookie Dough Bites are made with cashews and oats and don’t contain any refined sugar, butter, or eggs. Just 100% plant based ingredients that not only satisfy your sweet tooth, but provide nutrients and energy as well!

I posted a picture of the dough on Instagram last week and promised a recipe by the “next week.” Well ladies and gentlemen, that did not happen. You see, I loved it so much that I ate the entire bowl before I could even photograph it! Actually, I didn’t even roll it into bites at that point!!! It was just one of those days, and healthy vegan cookie dough solved all of my problems, haha. As promised, here’s the recipe!

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Vegan Cookie Dough Bites
Makes 8 bites

1/2 cup raw unsalted cashews
1/4 cup rolled oats
1/4 cup whole wheat flour
1/2 tsp salt
1/2 tsp pure vanilla extract
3 Tbsp pure maple syrup
2 Tbsp dark chocolate chips

Combine cashews, oats, flour, and salt and grind in a food processor until becomes fine. Add maple syrup and vanilla and process until well combined and dough starts to form. Transfer the dough to a bow and fold in the chocolate chips. Form the dough into 1 tablespoon size balls. Store in refrigerator.

| 19 Comments

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