avocado

Dinner, Lunch, Vegan, Vegetarian

Black Bean Wrap

Since it’s officially summer, it’s time for burgers, bonfires, and beach days! Keep your lunch light and your waistline trim with a healthy Black Bean Wrap! This vibrant green wrap is filled with plant based protein, fresh produce, and healthy fats that will keep you full and satisfied until dinner!



Black Bean Wrap
Serves 1

1 Black Bean Burger patty
2 swiss chard or butter lettuce leaves
1 small tomato
1/4 avocado
pinch of salt & pepper

Cook the Black Bean Burger patties to RFFMBT instructions. Wash and dry lettuce. Cut the tomato into slices. Remove 1/4 of the Avocado “meat” from skin. Place half of the Black Bean Burger patty and half of each ingredient into the lettuce leaves, creating two wraps. Sprinkle with just a pinch of salt & pepper to taste. Wrap the leaves into tight rolls and then slice in half. Enjoy right away or refrigerate and take to the beach for a light lunch!

The Rabbit Food Pyramid Breakdown
Produce: swiss chard & tomato
Whole Grain: none, pair with 1/4 cup quinoa or brown rice
Protein: black bean burger patty
Plant Based Fat: avocado

Don’t forget to submit your questions via Twitter and Facebook followed by the hashtag #RFFMBTFAQ
I’ll be compiling a list of the most common frequently asked questions and post my answers next week!

Have a fab weekend!

| 31 Comments
Lunch, Recipes, Snacks, Toast Tuesdays, Vegan, Vegetarian

Mediterranean Toast

It’s Mediterranean Toast Tuesday!
This is like a little slice of heaven Greece!


Mediterranean Toast
Serves 1

1 slice whole-grain bread
1/4 cup chopped cherry tomatoes
1/4 cup chopped cucumber
1/4 Hass Avocado
2 Tbsp hummus
squeeze of fresh lemon juice

Toast the bread. Chop the tomatoes and cucumber. Cut the avocado and remove 1/4 of the “meat” from the skin and chop into cubes. Spread the toast with hummus and  top with tomatoes, cucumber, and avocado. Finish it off with a squeeze of fresh lemon juice and enjoy.

The Rabbit Food Pyramid Breakdown
Produce: cucumber & tomato
Whole Grain: slice of bread
Protein: hummus
Plant Based Fat: avocado

| 19 Comments
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

| 14 Comments
Desserts, Recipes, Snacks, Treats, Vegan, Vegetarian

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.

| 12 Comments
Recipes, Snacks, Treats, Vegetarian

Avocado Honey Snack

I was feeling really snacky today so I decided to nosh on something that would not only satisfy my hunger, but my sweet tooth as well.

Today’s power snack was half of a Hass avocado drizzled with 1 tsp of honey, a sprinkle of crunchy sesame seeds and a side of homemade vanilla almond milk.
Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid.
This will satiate your sweet tooth, give you a little bit on crunch to nibble, and keep you full until dinnertime! Win win… win!

Shortcut Homemade Vanilla Almond Milk
For those of us who don’t have time to soak, and strain our almond milk!
makes 4 cups/servings 

4 cups water
2 Tbs unsalted almond butter
6 pitted Medjool dates (optional for sweetness)
1/2 Tbs pure vanilla extract

Combine all ingredients in a high powered blender and blend until smooth. Serve chilled.

| 2 Comments

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