Hoppy Easter!

Hoppy Easter Everbunny!

I hope that everyone is having a fabulous Sunday with their family & friends!
Here is a photo of me and my bunny Louie when I was 3! He was a giant French Lop!

xo
Catherine
P.S. Have you heard that bangs are making a comeback? Check those babies outttt.

Raw Bites

Hoppy Easter healthy little bunnies!
I hope that everyone is having a fantastic weekend and enjoying time with their family and friends!

We all know that along with Easter, comes the oversized brunch portions, chocolate bunnies, and those darn Cadbury eggs… We might as well just call it Feaster. Instead of reaching for typical Easter candy and cookies filled with refined sugars, preservatives and saturated fats, have a raw bite! They can be made in 10 minutes, require no cooking or baking, and your family and friends will love them because they taste just like cookie dough! This is a great fun recipe to make with kids too!

When you consume raw unprocessed that are not cooked above 104° F, your body metabolizes them much more efficiently, allowing your body to focus energy on other parts of your system, other than digestion. These gluten-free, raw, vegan bite-sized treats provide healthy fats, natural sugars, and macronutrients that will satisfy your sweet tooth, give you a little burst of energy, and keep you away from the candy dishes!


Raw Bites
Makes 10 bites

6  pitted medjool dates
¼  cup unsalted almonds
¼  cup unsalted cashews
¼  cup unsweetened shredded coconut
2 Tbsp mini vegan chocolate chips or carob chips (optional)
1 Tbsp water

Combine almonds, cashews, and coconut in a food processor or high powered blender (I used my Vitamix). Pulse or blend until ingredients break down into small pieces but not into butter. Add dates and 1 Tbsp of water for moisture. Blend until a thick dough is formed. Remove the dough from your blender and stir in chocolate chips. With a measuring spoon, divide the dough into 10 balls, at 1 Tbsp each. Place in mini cupcake liners and store in a container in the freezer. Cool for 20 minutes before consuming.

Nutritional Information
Serving size: 1 bite
Raw Bites (Without Chocolate Chips)
Amount per serving: Calories, 80, Fat 4g, Carbohydrate 11g, Sugars 8g, Fiber 1.5g, Protein 1g

Raw Bites (With Vegan Chocolate Chips)
Amount per serving: Calories, 95, Fat 5g, Carbohydrate 12g, Sugars 9g Fiber 1.5g, Protein 1g

Recipe adapted from TIU 

DIY Workout Shirt

Happy Fashion Friday!
I have a super fun arts and crafts project for my beautiful little bunnies to try over the holiday weekend!

I love buying new clothes, but sometimes I love making them even more!
I started college as a fashion design major, so I have always been a little crafty when it comes to recycling old T-shirts. This has to be my new favorite DIY reclaimed shirt. You can wear this casual racerback to your workout and then dress it up with a lacy bandeau when you meet your friends for some rabbit food afterwards. Turn your basic into a chic little number and go hit the gym like you own it!

DIY Workout Shirt
Makes 1 sexy little tank

Ingredients:
1 old T-shirt
1 pair of scissors
20 minutes

1. Start with a pre-washed T-shirt. Any old shirt will do! The bigger the better.

2. Cut away the ribbed neckline and bottom hem. For the sleeves, cut downwards starting from the shoulder, determining how thick you want your straps. Cut straight down and then begin to curve down below the armpit seam.

3. Determine how low you want your front neckline, and cut away.

4. Flip the shirt over and make a narrow racerback, curving inward from the armpits.  Then cut a deep “V” shape from the top neckline.

5. Using the excess bottom hemline, stretch it out until it becomes one long string of fabric. Knot the string a couple of inches above the bottom of the “V” shape.

6. Wrap the string all the way down around the center of the racerback, and back up to meet the other ends. Knot the ends together tightly. Trim the loose ends.

7. To give your tank a high-low look, lay your shirt sideways, flattening it out evenly. Starting a few inches up at the front of your shirt, start cutting diagonally until you reach the back.

Throw it on with some cute yogis, grab your water, and hit the gym!
Post or email your photos if you make a shirt! I can’t wait to see your creations!

If you loved this DIY, you may also like my DIY Multi Strand Scarf! No sewing required! 

Chocomole

Since it’s a holiday weekend and I know you worked out extra hard this week, you deserve a little treat! Can you guess what the superstar ingredient of this decadent chocolate dessert is? I’ll give you a hint… it’s loaded with 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid.

Avocado!

Yes, this indulgent chocolates creation is made from heart healthy avocado, antioxidant rich cocoa, sweet fiber dense dates, and creamy almond milk! This is the perfect afternoon pick me up to give your body the boost it needs.

Chocomole is so much fun, and so versatile, the possibilities are endless!
Use as:
pudding
spread on a slice of whole grain toast
dip for whole grain pretzels or strawberries
mousse or filling
vegan frosting


Chocomole

makes 4 servings

1 large ripe Hass avocado
1/2 cup unsweetened almond milk
1 cup pitted medjool dates
4 Tbsp cocoa powder
1 tsp vanilla extract

Remove pits from dates. Slice avocado and remove the pit. Using a spoon, scoop the green flesh from the skin. Combine the avocado, dates, and all other ingredients in a food processor or high powered blender and blend until smooth. Chill in the refrigerator for 1 hour and serve.
Note: I like to refrigerate my avocado beforehand.

Kale Waldorf Salad

This is a healthier updated version of the traditional salad.
Instead of the usual mayonnaise based dressing, we have lightened it up with a healthy mixture of walnuts, Dijon, vinegar, apples, and raisins that keeps it’s classic creamy texture.

 


Kale Waldorf Salad
Serves 4 to 6

4 cups dinosaur kale (packed)
1 large red apple, chopped, divided
1/2 cup walnuts, divided
¼ cup plus 2 Tbsp raisins, divided
1 cup chopped celery
½ cup shredded carrots
2 Tbsp Dijon mustard
2 Tbsp water
1 Tbsp red wine vinegar
1/8 tsp ground sea salt

Wash and dry kale. Finely chop into bite-sized pieces. Place kale in a large bowl. After chopping the apple, add to the bowl of kale along with half of the walnuts and ¼ cup of raisins, and celery. Put remaining apple, walnuts, 2 Tbsp of raisins, Dijon, water, vinegar and salt in a blender. Blend until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combine.

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