Hi everyone, I hope you had a fantastic bunny day yesterday!
Motivation Monday: “You don’t get what you wish for, you get what you work for.”
Obvi my favorite holiday since I was a little tike… haha Bun and a bun!
This bun is in bunny heaven!
Since I’m sure most of us ate our weight in Easter candy and… plug your ears… chocolate bunnies, NO! A Tragedy! It’s time for a little Easter detox. This Bunny Bowl was inspired by a photograph on Chobani’s Instagram. After seeing the photo, it was all I could think about, so I headed to the grocery store for some fresh ingredients to make a similar concoction. After a very long deliberation on what this delectable bowl should be named, I ended up going with “Sunset Bunny Bowl” which was reader Julie Scott’s idea! Please note that my awesome recipe names were vetoed: Rainbow Bunny Bowl, Chop Chop Bunny Bowl, and Veggie Nom Nom Bowl. April Fools on the last one haha. I thought those named were suh-weeeet, but apparently not so much! Easter Detox Bowl was a close second, but this “salad” if you will, can be made ANY day!
This colorful bowl is filled with protein, fiber, and micronutrients. It’s the perfect lunch for a warm day! Don’t forget healthy food should be pretty, we eat with our eyes! Pretty food= delish food!
Sunset Bunny Bowl
1/3 cup red bell pepper
1/3 cup orange bell pepper
1/3 cup yellow bell pepper
1/3 cup mushrooms
1/3 cup tomatoes
1/3 cup carrots
1/4 medium avocado
1/4 cup white cannellini beans
1/4 cup plain 0% Chobani Greek yogurt
2 Tbsp sliced almonds
Salt, pepper, & lemon juice to taste
Wash and chop produce into small pieces. Rinse and strain cannellini beans. Arrange chopped produce, beans, avocado, and almonds in a bowl and top with Chobani Greek yogurt. Add salt, pepper, and a fresh squeeze of lemon juice to taste. Toss, and enjoy cold.
Note: I used canned low-sodium cannellini beans
Greek yogurty goodness:
The Rabbit Food Pyramid Breakdown
Produce: bell peppers, mushrooms, tomatoes, carrots
Whole Grain: none
Protein: cannellini beans and 0% Greek yogurt
Plant Based Fat: almonds and avocado
JulieApril 1, 2013 at 6:08 pm (10 years ago)
LOVE the name!!!
CatherineApril 1, 2013 at 6:12 pm (10 years ago)
It perfectly describes the dish! xo
heatherjoyApril 3, 2013 at 9:14 am (10 years ago)
this looks absolutely delish!!! I’m going to have to try this! Thanks for the great idea!
Erica Lynn MuldoonApril 11, 2013 at 6:18 pm (10 years ago)
I first found this blog via Pinterest during the past summer but didn’t really take the time to go through everything here. But I sat down this week and have been reading my way through it. I am truely inspired. I made a round of juices for tomorrow and made this for dinner tonight! Absolutely fantastic! I did substitute tuna for the beans (I’m not a huge fan) and for additional flavor. After preparing it I thought this can’t be 1 serving, there is so much. My belly is 100% satisfied and full!:) So yummy!