Light & Crispy Pizza

I’m a quarter Italian, so sometimes… I just need my pizza. Here, I have found a guilt free, low carb alternative to your favorite naughty Italian dish: pizza! Your taste buds will love this healthy personal sized crunchy creation. It’s important to never deprive yourself of what you really want, and this is proof that you can eat anything, as long as it’s properly portioned and balanced.


Light & Crispy Pizza

serves 1

½ whole-wheat pita pocket – cut long ways around the outer edges/perimeter
¼ cup reduced-fat shredded mozzarella
1 vine ripened tomato
1 cup spinach
1 Tbsp extra virgin olive oil
½ Tbsp balsamic vinegar

Preheat over to 450 degrees. Cut the pita in half along the outer edges so that you have two full circles. Place ½ of the pita on a baking sheet (place the other half back in it’s packaging). Coat the pita evenly with olive oil. Bake in the oven for 3-5 minutes until the pita becomes slightly golden and crispy. Remove the pita from the oven. Slice the tomato and place slices over the surface of the pita. Sprinkle mozzarella on top of the tomatoes and place back in the oven. Bake for 5 more minutes or until the cheese starts to melt. Remove from oven, top with spinach, drizzle with balsamic, slice, and enjoy.

The Rabbit Food Pyramid Breakdown
Produce: tomato & spinach
Whole Grain: pita
Protein: reduced-fat fat mozzarella cheese
Plant Based Fat: olive oil

Toast Tuesday!

If you know me, then you know that my favorite food in the world is toast!
I will be bringing you a  new toasty treat every Tuesday from sweet to savory!

Banana Hazelnut Toast with Ricotta

1 slice Ezekiel 4:9 Sprouted Grain Low Sodium Bread
1/2 banana
1/4 cup nonfat ricotta cheese
1 Tbsp chopped hazelnuts
sprinkle of ground cloves

Toast bread and spread with ricotta cheese. Add slices of banana and chopped hazelnut and sprinkle with ground cloves.

The Rabbit Food Pyramid Breakdown
Produce: banana
Whole Grain: sprouted grain bread
Protein: nonfat ricotta cheese
Plant Based Fat: hazelnut

Chocolate Cake Batter Overnight Oats

I love overnight oats. I love how chewy the oats get. The texture is reminiscent of soggy cereal once it has sat in milk for some time. I have realized that some people may not love the texture as much as I do, so I wanted to give my readers another option for eating overnight oats.

I made 2 identical batches of overnight oats but blended one until smooth before refrigerating. I did a taste/texture test the next morning and loved both! The blended oats might as well be called oatmeal without the oats. It was creamy and smooth, and tasted like chocolate cake batter! I really liked both versions, but favor the classic unblended overnight oats because it is chewy and makes me slow down while eating.

Do a taste/texture test and see which way you like your oats!

 

Chocolate Cake Batter Overnight Oats
Serves 1

1/4 cup whole rolled oats
1/4 cup almond milk (or milk of choice)
1/2 ripe banana
1/2 Tbsp chia seeds
1/2 Tbsp unsweetened cocoa powder
1/2 Tbsp maple syrup (or honey)
1/4 tsp cinnamon
1/4 tsp pure vanilla extract

Combine all ingredients in a glass jar or container and refrigerate overnight.

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

Sophisticated PB&J

Happy National Peanut Butter & Jelly Day!!!

PB&J is not just for kids… In honor of National Peanut Butter & Jelly Day, I had to make something special for the occasion.
A sophisticated take (and twist!) on the traditional PB&J Sandwich: Whole-wheat honey peanut butter pancakes with berry compote.
I am allergic to berries, so I made this batch for my sister, and used cherries for my “jelly!”

Sophisticated PB&J Pancakes
Serves 1

1/4 cup Kodiak whole-wheat oat and honey flapjack mix
1/4 cup water
1 Tbsp peanut butter
1 cup frozen berries

Cook the berries on the stove over medium heat for about 10 minutes, stirring frequently. In a separate bowl, mix the pancake mix, water, and peanut butter together. Lightly coat a pan with non-stick cooking spray. Pour batter into 4 inch circles and flip once they start to bubble. Place the peanut butter pancakes on a plate and drizzle with berry “jelly” compote. Enjoy warm.
Note: I noticed that the pancakes cooked faster with the addition of peanut butter, so make sure to watch them closely as they cook.
If you use regular whole wheat pancake mix, add 1 tsp of honey to sweeten up your batter.

The Rabbit Food Pyramid Breakdown
Produce: berries
Whole Grain: whole-wheat pancake mix
Protein: enjoy with a chilled class of milk!
Plant Based Fat: peanut butter

Cauliflower Poppers

This is a great snack when you want something salty to nosh on. I have found that cauliflower is incredibly versatile and easy to prepare. These are a great alternative to chips and you can snack away, guilt free!

Cauliflower Poppers

1 head of cauliflower
1/3 cup miso paste
2 Tbsp water
1 tsp curry powder

Preheat oven to 350 degrees. Chop cauliflower into bite sized florets. In a separate bowl, whisk together the miso paste, water, and curry powder. Combine with the cauliflower and coat thinly and evenly. Place the florets on a baking sheet and bake for 30 minutes. Flipping half way to ensure even crispiness. Cook until golden and crisp.

I used Cold Mountain “Kyoto White Miso Paste – less sodium” which is available at Whole Foods.
If you are looking for a lighter cauliflower popper recipe to try, spray the florets with olive oil cooking spray and sprinkle with your favorite salt free seasoning such as garlic, red pepper flakes, turmeric, or curry just to name a few. Now, go snack away!

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