Breakfast, Snacks, Toast Tuesdays, Treats

Cherry Almond Toast

It’s snack time. Toast Tuesday. Nom nom. ‘Nuff said!

I’ve been making a lot of savory toast recently, and today I wanted something sweet. If you haven’t tried almond butter before, you need to jump on board the almond butter train! In a nutshell, almonds contain protein, fiber, vitamin E, calcium & tons of other essential vitamins & minerals, and are an outstanding source of monounsaturated fat! With their outstanding nutritional value and great health benefits, you could go nuts with almonds! Oh, and may I just add, that that my favorite way to eat heart healthy almonds, is in butter form.

Almond butter is slowly appearing in grocery stores all over. I usually buy my Almond butter at Trader Joe’s or Whole Foods, but I have seen it at Ralph’s, Kroger, Bristol Farms, and even Target! If you cannot find almond butter in a store near you, you could also make it your self in a high powered food processor or blender out of whole almonds. After all, your almond butter should only consist of almonds anyway. No added oils, sugar, or salt!


Cherry Almond Toast
Serves 1

1 slice whole-grain bread
1Tbsp unsalted almond butter
1/4 cup unsweetened dried cherries
cinnamon to taste

Toast the bread, spread with almond butter, top with dried cherries, and add cinnamon to taste.

 

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Dinner, Lunch, Recipes, Vegan, Vegetarian

Quinoa Salad Stuffed Avocados

I hope that everyone had a fabulous weekend. I spent a lot of time in the kitchen working on some fun new recipes and I cannot wait for all of my little bunnies to try them!

On the menu today is a flavorful quinoa salad packed with protein, served in an avocado “bowl”! The healthy fats and fiber from this fresh vegan dish will keep you full and focused for hours.


Quinoa Salad Stuffed Avocados
Serves 2

1 Avocado
1/4 cup dry quinoa
1/2 cup chickpeas
1 cup cherry tomatoes
1/4 cup chop cilantro
1/4 cup chop spinach
1 Tbsp Water
1 Tbsp dijon mustard
1/2 tbsp lemon juice
1/2 tsp agave
1/4 tsp cumin
1/4 tsp garlic powder

Cook the quinoa to package instructions and set aside. Finely chop the cilantro and spinach, and combine with mustard, lemon juice, agave, cumin, and garlic. Add one tablespoon of water to the dressing until it is all well combined. Cut the cherry tomatoes into halves. Add tomatoes and chickpeas to the quinoa. Pour dressing over the quinoa mixture until it is evenly coated. Cut the avocado in half and remove pit. Top with even parts of quinoa salad.


The Rabbit Food Pyramid Breakdown
Produce: tomatos, cilantro, spinach
Whole Grain: quinoa
Protein: chickpeas
Plant Based Fat: avocado

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Dinner, Lunch, Recipes, Vegetarian

Cauliflower Pizza

This is one of my favorite recipes. It’s really fun to make, and if you didn’t make it yourself, you would have absolutely no idea that it was made from cauliflower. This pizza is a great low-carb option that doesn’t omit any flavor. Your guests or kids will never know they are eating a pizza made of vegetables!

Cauliflower Pizza
Makes one 9-12in pizza – 6 slices

Crust:
2 cups shredded cauliflower
1 egg
1 cup finely shredded reduced-fat mozzarella cheese
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt

Topping:
1/2 cup piza sauce or marinara sauce
1/2 cup finely shredded mozzarella cheese
topping of choice


Preheat the oven to 450 degrees. “Rice” or “shred” the cauliflower in a blender until it resembles small crumbled rice/pieces, but not pureed. Using a few pieces of paper towel, ring the excess water out of the cauliflower. Place the cauliflower crumbles in a mixing bowl and combine with egg, mozzarella, oregano, garlic powder, and salt. Mix with a spatula until well combined. Generously coat a baking sheet with nonstick cooking spray spray (this crust is known to stick). Place the dough on the baking sheet and press into a 9 to 12-inch round crust. Lightly spray the crust with nonstick spray and bake for 20 minutes or until golden. Remove the crust from the oven and turn the heat to broil. Spread the sauce on top of the baked crust, leaving a half inch border around the edge. Sprinkle mozzarella on top of the sauce. Add any extra toppings at this time. Place the pizza back in the oven and broil for 3 to 4 minutes, or until the cheese is melted and bubbly. Remove pizza from the oven and cut into 6 slices and serve hot.
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DIY, Obsessions

RFFMBT Fan Photos

Some very talented little bunnies have been sending me their DIY Workout Shirt and Multi-Strand Scarf creations! I love seeing your repurposed T-shirts and hearing how excited you are to show them off at the gym! There is nothing better than feeling fabulous and confident in your workout clothes! Well, besides the post workout high!

Thanks for sharing your photos with me, everyone’s shirts are turning out adorable! And checkout those toned muscles!

A lot of you have been asking me if I sell the “EAT MORE RABBIT FOOD” shirt pictured in the original DIY tutorial. I am looking into it, and hoping to have some shirts for sale of my website soon! Would you buy a RFFMBT shirt?

Alex

Casey C

Dawn B


Kate

Courtney T

Alex T

Jenna T

Ashley A

Erin B

Rachel

Dawn B

Edie T

Josée

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Desserts, Recipes, Snacks, Treats, Vegan, Vegetarian

Chocolate Tofudding

As you know, I love experimenting with vegan cooking & baking. I think that it’s a fun challenge to make versions of my favorite treats without any animal products. My latest experiment was a vegan Chocolate Tofudding, made from only 3 ingredients: tofu, cocoa powder, and honey!  Top it with some raw cacao nibs, and you have a gorgeous easy to prepare dessert or afternoon snack!

Chocolate Tofudding
Makes 4 servings

1 package silken tofu
3 Tbsp unsweetened cocoa powder
3 Tbsp honey

Remove as much water from tofu as possible. Combine tofu, cocoa powder, and honey in a food processor and blend until smooth. Tofudding can be eaten right away, but I suggest refrigerating the tofudding for about one hour until it thickens.

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