balanced

Breakfast, Recipes, Vegan, Vegetarian

Cinnamon Raisin Breakfast Quinoa

I’m so excited to be home and back to creating new recipes for you guys! I know that’s why you’re here visiting my blog anyways : ). I think that my favorite meal of the day is breakfast, and since I often get bored of the same breakfast over and over again, I’m always creating new things. Today’s recipe is a similar to traditional oatmeal, but instead using quinoa as the whole grain. Nutritionally renowned for its protein content, quinoa makes an excellent addition for vegan and vegetarian dishes. But it’s not just the protein content that is so special, it’s the type of protein. Quinoa contains the perfect balance of all nine essential amino acids! No wonder it’s considered a “superfood!”

I am in desperate need of some new props for my blog! I realized that I don’t have any fun bowls or utensils since my kitchen is all black and white. I like to call it the Chanel kitchen haha. Time to add some color! Prop shopping will be happening this weekend. For now, my favorite cow creamer is making his debut!

Cinnamon Raisin Breakfast Quinoa
Cinnamon Raisin Breakfast Quinoa
Cinnamon Raisin Breakfast Quinoa
Cinnamon Raisin Breakfast Quinoa
Serves 1

1/2 cup unsweetened almond milk (or nonfat dairy milk)
1/4 cup dry uncooked quinoa
1/4 cup raisins
2 Tbsp sliced almonds
1/2 tsp vanilla
1/4 tsp cinnamon

Combine milk, vanilla, cinnamon, and quinoa in a small saucepan. Bring the mixture to a boil. Once it reaches a boil, lower heat and cover for 10-15 minutes until the milk has been soaked up. While quinoa is cooking, place raisins in a small bowl of water and let them soak. After quinoa has finished cooking, strain the plump raisins from water and add to quinoa along with the almonds. Serve hot.
Note: I think the light sweetness of the raisins is perfect with the quinoa, but if you like a sweeter breakfast you can add half a tablespoon of agave or honey to the quinoa and milk while it’s cooking.

Cinnamon Raisin Breakfast Quinoa
The Rabbit Food Pyramid Breakdown
Produce: raisins
Whole Grain: quinoa
Protein: milk
Plant Based Fat: almonds

| 5 Comments
Dinner, Lunch, Recipes, Vegetarian

Rustic Ricotta & Peach Pizza

Everyone loves pizza, right?
And homemade pizza? Even better!
What if I told you that you could have this entire pizza, for yourself?
That’s right, this homemade pizza is personal sized!
Dough and all, from scratch – following The Rabbit Food Pyramid!

Grab your ingredients, preheat your oven, and get ready for the best pizza of the summer!
My Italian side is very happy with this little creation!

Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza

Rustic Ricotta & Peach Pizza
Serves 1

Dough:
¼ cup whole-wheat flour
1 egg white
1 Tbsp almond milk
½ tsp oregano
pinch of salt
pinch of pepper

Ricotta mixture:
1/4 cup nonfat or lowfat ricotta cheese
1 Tbsp scallions (or chives), chopped
1/2 Tbsp lemon juice
1 tsp olive oil

Toppings:
1/2 peach, thinly slices
1 tsp balsamic glaze

Preheat oven to 450. Combine all of the dough ingredients and mix well. Generously spray a baking sheet with nonstick or olive oil cooking spray. Thinly spread the dough on the baking sheet. In a new bowl, combine the ricotta ingredients and mix well. Spread the ricotta over the uncooked dough, leaving 1/2 inch of the outer edge for crust. Thinly slice 1/2 of a peach and place slices over the ricotta. Transfer the pizza to oven and bake for 12-13 minutes or until edges become golden brown. Remove from oven and drizzle with balsamic glaze. Cut and serve hot.

The Rabbit Food Pyramid Breakdown
Produce: scallions and 1/2 peach
Whole Grain: whole grain flower in the pizza dough
Protein: ricotta cheese and egg white
Plant Based Fat: olive oil

| 5 Comments
Dinner, Lunch, Recipes, Vegan, Vegetarian

California Summer Wrap

Motivation Monday: “Be stronger than your excuses.”

Since it’s getting hot out, I’ve been craving lettuce wraps of all kinds.
Try this filling wrap for a picnic in the sun or a beach day!
My favorite type of greens to use for wraps are collard greens, but I was actually out when I made this wrap. Of course any leafy green will work! Greens = delish!

California Summer Wrap
California Summer Wrap

California Summer Wrap
Serves 1

3oz tempeh
1/4 cup cooked quinoa – chilled
1/4 avocado
1 lettuce leaf (romaine, iceberg, or collard)
1/4 cup chopped onions
1/4 cup chopped cherry tomatoes
1 Tbsp lemon juice
pinch of salt
pinch of pepper

Cook quinoa to package instructions and chill in the refrigerator beforehand. Cut tempeh into long thin strips and cook to package instructions on stovetop. Cut cherry tomatoes in half and chop onions. Combine tomatoes and onions with quinoa. Add lemon juice, salt, and pepper to the mixture and gently stir together. Pour the mixture into one washed lettuce leaf  and top with tempeh and avocado slices. Roll up into a wrap, cut in half,  and enjoy.

California Summer Wrap

The Rabbit Food Pyramid Breakdown
Produce: lettuce leaf, onions, and tomatoes
Whole Grain: quinoa
Protein: tempeh
Plant Based Fat: avocado

What is your favorite green to use for lettuce wraps?

| 4 Comments
Breakfast, Desserts, Recipes, Snacks, Vegetarian

Cherry Chia Parfait

Sooo I’ve been super obsessed with my Cherry Chia Jam over the past few days. So obsessed that I have been eating it plain as a Jell-o-ish snack after my workout, on my toast, and now in a parfait! Since my one serving of fruit (1 cup of cherries), and one serving of plant based fat (1 Tbsp of chia seeds) have been taken care of, all I needed to complete my breakfast was a serving of whole-grain and protein, so I opted for some oats and plain Greek yogurt! I enjoyed the flavor combination of ripe cherries & tart Greek yogurt and the chewy texture of the oats. It was both refreshing and filling and just what I needed on this hot day! I will definitely be making this more often! Maybe with some mango Chia Jam? I’m sure that will be happening sometime soon!

As I was in the checkout line at Sprout’s Farmers Market the other day, a woman behind me was trying to convince her friend to buy chia seeds and I could’t help but eavesdrop and awkwardly join their conversation with some chia recipes haha She told me that she puts chia seeds in her tea as a tapioca/boba substitute! GENIUS! So happy I talk to strangers in grocery store lines! I need to try that!

I just love those little seeds! Aren’t they so much fun?


Cherry Chia Parfait
Serves 1

1 cup Cherry Chia Jam
1/4 cup rolled oats
6oz plain nonfat Greek yogurt

Prepare the Cherry Chia Jam to original instructions and refrigerate for at least one hour before adding to the parfait. In a glass jar or cup, layer half of the yogurt along the bottom, followed by half of the oats, and half of the Cherry Chia Jam. Repeat until all of your ingredients have been layered in the jar. Enjoy cold.

The Rabbit Food Pyramid Breakdown
Produce: cherries (from jam)
Whole Grain: rolled oats
Protein: plain nonfat Greek Yogurt
Plant Based Fat: chia seeds (from jam)

| 16 Comments
Breakfast, Recipes, Vegetarian

Blueberry Cheesecake Oatmeal

Mmmm oatmeal time! Today’s recipe is for a very filling and scrumptious Blueberry Cheesecake Oatmeal! I am highly allergic to blueberries, so I made this flavor for my sister, and raspberry for myself! Since I don’t get to share very many berry (besides raspberry) recipes with you guys, I wanted to showcase this version for you. Of course you could make any berry flavored Cheesecake Oatmeal of your choosing! A different berry Cheesecake Oatmeal flavor for every day of the week? I think yes!


Blueberry Cheesecake Oatmeal
Serves 1

1 cup blueberries
1/4 cup rolled oats + 1/2 cup water
2 Tbsp oat bran
1/4 cup nonfat cream cheese
2 Tbsp chopped walnuts
1 Tbsp maple syrup or honey
1 tsp vanilla extract
1/2 tsp cinnamon

In a pot over medium high heat, bring the water oats, and oat bran to a boil. Reduce the heat and allow it to simmer. Once most of the liquid has been absorbed, stir in the cream cheese, maple syrup, vanilla, cinnamon, and blueberries. Serve hot.

The Rabbit Food Pyramid Breakdown
Produce: blueberries
Whole Grain: rolled oats & oat bran
Protein: nonfat cream cheese
Plant Based Fat: walnuts

| 45 Comments