I’m excited to announce that my “EAT MORE RABBIT FOOD” shirts are back!
Head on over to the RFFMBT store to check out all of the new colors and styles as well as some other goodies! Get them while they’re hot!
Huge thank you to my gorgeous model Brett!
She’s the ultimate bunny babe!
Health & Happiness xo
Catherine
Motivation Monday: “Never let success get to your head. Never let failure get to your heart.”
I have been traveling so much recently. I can’t wait to update you guys on what I’ve been doing and what is happening in the blogosphere! I’m gathering all of my photos from my recent adventures and will post them later this week.
I love upcycling old recipes. There are so many simple ways to alter old recipes and make them into something completely different.
Let’s start with my Southwest Quinoa Collard Wrap recipe. Subtract the collard greens and add whole bell peppers, throw in some pepperjack cheese, green chiles, and tomatoes, and turn those avocado slices into some guacamole. Voilà, a new dish is born!
I suggest pre-making a batch of Southwest Quinoa so you can make stuffed peppers and collard wraps all week!
Helpful Hint: 1 cup of cooked southwest quinoa = 1 serving.
1 Tbsp of Quick Guacamole + 1 serving of plant based fat.
Use these measurements when making wraps or individual stuffed bell peppers.
Southwestern Quinoa Stuffed Peppers
Serves 4-5
4-5 bell peppers
1 cup dry quinoa + 2 cups water
1 15oz can unsweetened corn kernels
1 15oz can low sodium black beans
1 4oz can diced green chiles
1/2 cup diced tomatoes
1/2 yellow onion
1/2 cup shredded pepper jack cheese
1 Tbsp Southwest/Fajita seasoning (I used Mccormick Salt-Free Southwest)
Quick Guacammole
1 ripe avocado
1 small jalapeño
1 Tbsp lime juice
Preheat oven to 350 degrees. Bring quinoa and water to a boil, then reduce to low heat and cover for 10-15 minutes until water is absorbed. Cut tops off of bell peppers and remove seeds and “meat” from inside. Rinse and strain the beans and corn. Once quinoa has finished cooking combine with corn, beans, green chilies, tomatoes, onion, pepper jack cheese, and fajita seasoning. Scoop the quinoa mixture into the bell peppers. Transfer stuffed bell peppers (without lids) to a baking dish lined with foil and bake for 25-30 minutes.
For the Guacamole: Remove the avocado “meat” from its skin and transfer to a bowl. Dice jalapeño into small pieces. Add jalapeño and lime juice to the avocado and mash with a fork. Serve one tablespoon of guacamole on top of each stuffed bell pepper after they are cooked.
Note: 1 cup of southwest quinoa mixture = 1 serving. Use this measurement when making wraps or individual stuffed bell peppers.
The Rabbit Food Pyramid Breakdown
Produce: bell pepper, green chilies, tomatoes, onion, and jalapeño
Whole Grain: quinoa and corn
Protein: beans and pepper jack cheese
Plant Based Fat: avocado
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
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.
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?
Hoppy Monday!
Motivation Monday: “If it is important to you, you will find a way. If it’s not, you’ll find an excuse.”
I’m so excited because I finally edited my RFFMBT shirt photos for the online store and updated my inventory, but dun dun dunnnnnnn I’m going out of town AGAIN! This bunny is a jet setter! Since I do all of the shipping and handling for the RFFMBT online store myself, I don’t want to open the store and not be able to send you guys your shirts, so I will be postponing it yet again until I get home. I just couldn’t imagine buying a product and waiting forever for it to ship, that’s just not fair to you guys. Eeeeeeek I can’t wait to show off the new store when I get home! Thank you for your patience!
In other updates, United Luv donated 9 iPads to St. Patrick’s Hospital in Missoula, MT! St Patrick’s also matched their donation with 9 more iPads for patients! Thank you thank you thank you everyone for supporting United Luv! The little things like “liking” United Luv on Facebook are helping enormously! For all of my little bunnies who purchased United Luv shirts, I hope you like your little surprises that I sent in the mail! The Eaton family and I are so grateful for all of you!
If you have a second, checkout RFFMBT reader Melissa’s healthy living blog Little Blue Dress and her post about United Luv too! Thank you for your support Melissa!
I’m also super excited that a little bunny in Mexico shared my Personal Pan Pizza recipe on her fab blog en espanol! Be sure to checkout Dolores’ blog La Lola Dice! Hi international bunnies! xo
Onto the yummy stuff!
Light, filling, Sweet Summer Wraps!
Sweet Summer Wrap
Serves 1
1 iceberg or romaine lettuce leaf
3 oz tempeh
3 Tbsp chopped fuji apple
2 Tbsp chopped red grapes
2 Tbsp Almond Butter
1 tsp honey
cut the tempeh into cubes and cook over stovetop to package instructions. Chop apple and grapes. Once tempeh has finished cooking, combine with apple, grapes, almond butter, and honey and mix well. Place the mixture into a leaf of lettuce, wrap, and enjoy!
The Rabbit Food Pyramid Breakdown
Produce: iceburg lettuce, fuji apple, grapes
Whole Grain: –
Protein: tempeh
Plant Based Fat: almond butter
Hi bunnies!
Some of you may have noticed my blog went down a few times last week. I had some technical difficulties, but thanks to Go Daddy, it’s all good now! The response to my last post about bridesmaid dress sizing was overwhelming! It’s absolutely crazy to see how many of us have been through the same situation with clothing sizes or that darn number on the scale. I loved reading all of your comments, and I’m sure that other readers appreciated them as well! You guys are truly empowering! I was also so excited to hear from some of you that had never commented on my blog before. It really showed me how powerful that post was and how much you appreciated it. Sometimes it’s hard to talk about weight and sizes because it’s often uncomfortable and embarrassing, but your support and responses make me happy to share my ups and downs! Just one comment from someone who says “thank you” or “I can relate” makes it all worth it! Knowing that I can help others with my blog is an indescribable feeling. I love you all very much!
Motivation Monday: “Take it day by day. Results don’t come overnight. Change doesn’t happen immediately. Keep working towards your goals.”
Over the weekend I found another “before” photo. Sometimes I really dislike seeing these photos, but when I see them next to my “after” I can’t help but be extremely proud of myself and how far I have come. I hope that these photos can help to motivate and inspire you to continue on your journey and never give up!
I have a super simple healthy snack for you guys. I love having Banana Roll-Ups for breakfast with some Greek yogurt, as a pre workout snack to fuel me through my barre classes or runs, or as a post workout snack. They’re easy to make and totally hit the spot!
Banana Roll-Ups
Serves 1
2 soft taco size whole corn tortillas
1 banana
1 Tbs almond butter, peanut butter, or natural nut butter of your choice.
sprinkle of cinnamon to taste
Cover the tortillas with a damp piece of paper towel and heat in the microwave for 15 seconds. Spread the tortillas with nut butter. Cut banana in half and place on the tortillas. Sprinkle with cinnamon, and roll the tortillas tightly around the banana. Slice into half inch pieces like sushi, and enjoy!
The Rabbit Food Pyramid Breakdown
Produce: banana
Whole Grain: whole corn tortillas
Protein: complete the meal with a side of Greek Yogurt or a cup of milk!
Plant Based Fat: nut butter
Why I like whole corn tortillas vs. whole wheat tortillas: First things first, in the rabbit food world, corn is a whole grain! There are less calories and carbohydrates for two soft taco sized corn tortillas than in 1 whole wheat tortilla. This way you can have more!
Stay tuned for an delish giveaway this week! xo
