clean eating

Guest Blogger: Lauryn {The Skinny Confidential}

Today I am so so so excited to introduce you to my final guest blogger: Lauryn Evarts from The Skinny Confidential! She’s a super gorg San Diego girl, model, Proformer Pilates instructor, and future nutritionist with a passion for healthy eats.  Her blog: The Skinny Confidential is all about fitness, diet modifications/substitutions, fashion, creating, photography, blogging, beauty, & clean living. She’s always trying to help others make healthy decisions when it comes to food & exercise, what’s not to love?

RFFMBT Guest Blogger The Skinny ConfidentialHi guys! I’m Lauryn from The Skinny Confidential : ).
Today I’m talking BREAKY!Start Your Day Off Healthy: Coconut Blueberry Oatmeal

Get rid of the “I’m running late excuses” and make time for your health, diet, and figure. Fueling your bod with oatmeal in the AM allows you to feel full for hours. Instead of opting for boring, predictable oats, add a few blueberries, banana slices, almond milk, some unsweetened coconut shavings, a dash of cinnamon, and a sprinkle of nutmeg. My favie oatmeal benefits? It’s low on the cals, rids cravings, and contains tons of protein, antioxidants, & fiber.

Be careful when selecting a oatmeal brand at the market. Don’t let the low-sugar kind fool you: it’s filled with Aspartame and crap. Look for words like “steel cut” and/or “whole grain.” As far as milk goes, I prefer almond, flaxseed, or rice milk. Besides being easier on the stomach than typical hormone-filled milk, they’re all dairy-free!

And plus, who doesn’t anything with coconut?!

Recipe: Coconut Blueberry Oatmeal 
 ** Serves two
2 cups of Quaker oatmeal
1 handful of blueberries
1 sliced banana
1 cup almond milk
2 sprinkles of unsweetened coconut shavings
1 dash cinnamon
1 dash nutmeg

Slice banana & clean blueberries. Cook oats on the stove for about five minutes. Drain oats and add blueberries and bananas. Sprinkle coconut shavings, cinnamon and nutmeg over fruit. I like to let it sit for 2 minutes so fruit dissolves into the oats. Add 1/2 cup of dairy-free milk. Enjoy with fresh orange juice!

The Skinny Confidential's Blueberry Coconut Oatmeal 1
The Skinny Confidential's Blueberry Coconut Oatmeal 2
The Skinny Confidential's Blueberry Coconut Oatmeal 3
The Skinny Confidential's Blueberry Coconut Oatmeal 4
The Skinny Confidential's Blueberry Coconut Oatmeal 5Follow Lauryn on:

Guest Blogger: Selena {Nom Nom Crunch}

Hi my little bunnies!
I am still on vacation, so while I’m exploring the Netherlands I have some fabulous guest bloggers for you to meet! Thank you so much to everyone who submitted to be a guest blogger! I had no idea that I would have such a huge response from readers and bloggers, and I was so excited to hear from you guys! If you weren’t selected this time, don’t worry because I am keeping  everyone’s submissions in mind for my next vacay!

Today, I’d like to introduce you to Selena from Nom Nom Crunch! Not only is Selena gorgeous and a fabulous foodie, but she is also a friend and sorority sister of mine! I die over her recipes. I mean seriously, can you come and cook for me everyday Selena?!
A fun little fact: Nom Nom Crunch was started on my couch! What can I say, my house is blog central!

Hello from NomNomCrunch.com

Hi Bunnies!

I’m Selena and I blog over at NomNomCrunch.com.

Since I was little, I always struggled with weight. I was always trying new diets, everything from the cabbage soup diet (which I swear forever scarred my taste buds for any soup with cabbage in it) to Weight Watchers to Paleo. I have probably tried them all.

Well my weight loss journey is far from over but I have definitely learned a thing or two. But the most important thing I have learned after trying diet after diet is that there isn’t a diet in the world out there that’s one-size-fits-all. I learned more about myself and my own habits when I stopped playing with yo-yos and just ate better, as a lifestyle.

I struggle with portion control. I like to making excuses. I am a social eater. I like to enjoy a Slurpee or Starbucks just because it seems like a good day for one. People say that recognizing your weaknesses is the hardest part, but I think the day-to-day struggle to fight these old habits and make a change is where your determination and strength are really put to the test.

So my blog is all about my journey to lose weight. I like to share my healthy recipes and fitness endeavors. If you want to know more about me, check out the “About Me” section on my blog.

in progress

For now, I’m going to tell you a little secret: I never liked oats.

Recently I started working out with a new trainer and she asked me if I liked oats because that’s what she was planning for my daily breakfast. I told her, “of course I like oats!” But the truth is, I only WANT to like oats. I never actually made it to the point of actually liking them yet…. until I got creative. I have a sweet tooth so you’ll notice I added stevia in EVERYTHING!

For my oat customization recipes, use Catherine’s Fluffy Oats Recipe as the base.

Fluffy Oats
Serves 1

1/4 cup whole rolled oats
1/4 cup unsweetened almond milk
1/4 cup water
1 egg white (1 egg white = 2 tbs if you’re using it from a carton)

Whisk the egg until it gets a little fluffy/foamy. Combine with oats, water, and almond milk in a saucepan and bring heat to medium. Whisk the mixture until it starts to simmer. Raise the heat to high and continue whisking for a couple of minutes until it starts to thicken. Reduce heat back to medium and whisk until most of the liquid is soaked. Transfer to a bowl and enjoy with toppings!
Note: Be sure to whisk the egg before combining with other ingredients!

Now for the customizing…

Customize Your Oats via NomNomCrunch.com

Berry Bliss

When you are combining the oats, water and almond milk together:
+ 2 tsp of vanilla extract
+ 2 tsp of stevia

Top it off with a berry reduction:
Put a handful of mixed berries into a food processor or blender. (I used raspberries and strawberries.) Then pour into a sauce pan, add 1 tsp of stevia and bring your stove to high heat, slowly stirring the mixture consistently. When the sauce begins to bubble and the color darkens, reduce to medium heat and continue to stir to prevent burning. After about 2-3 minutes, it’s ready to pour onto your oats. The sauce will be the consistency of olive oil.

Berry Bliss Oats via NomNomCrunch.com

Berry Bliss Oats via NomNomCrunch.com

Berry Bliss Oats via NomNomCrunch.com

PB&J

When you are combining the oats, water and almond milk together:
+ 3 tsp of PB2 or another powdered peanut butter alternative
+ 2 tsp of stevia

Top it off with a spoonful of your fav jam or jelly. I used a natural huckleberry jam I got from while on vacation in Yellowstone. Just keep in mind when adding your jam/jelly, many of them have added sugars so you don’t want to go crazy with it.

PB&J Oats via NomNomCrunch.com

PB&J Oats via NomNomCrunch.com

Choconut

When you are combining the oats, water and almond milk together:
+ 1 tbs of unsweetened coco powder
+ 3 tsp of stevia
SWAP the water for coconut water

Top it off with some coconut shreds and almonds.

Choconut Oats via NomNomCrunch.com

Choconut Oats via NomNomCrunch.com

Apple Pie

When you are combining the oats, water and almond milk together:
+ 1 tsp cinnamon
+1 tsp vanilla extract
+ 3 tsp of stevia

Top it off with caramelized apples:
Heat up 1/2 tsp of coconut oil and 1 tsp of honey in a small skillet on high heat. Once the oil and honey are warm, add half of an apple to the skillet, chopped or sliced. Any type of apple will do. Traditionally apple pie is made with McIntosh apples (according to Eating Well), but I just like to use whatever is on hand. I used HoneyCrisp. With a wooden spoon, stir the apples around until they are completely coated in the oil and honey. Continue to stir until the apple begins to soften and turns to a golden brown. Then pour onto your oats.

Note: Because this recipe has real sugar (honey) in the mix, it will burn a lot easier than the berry recipe. Keep an eye on your apples and keep stirring. Burned honey on your pan can mean death to your pan.

Apple Pie Oats via NomNomCrunch.com

Apple Pie Oats via NomNomCrunch.com

 

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Tofu Asparagus Spring Rolls

Congratulations to the winner of my ENLIGHTENED Ice cream giveaway: Valerie M!
Be sure to check your email! & Enjoy your cold ice cream during this crazy heat wave!

This week I have been giving my 100% and going to spin everyday. I am so in love with the endorphin rush that it gives me, and the calorie burn isn’t bad either! I hope that you guys have been scoping out some new workout classes to try this weekend. You may just find your new thangggg. I love motivating you guys with personal posts about my fitness progress and body/weight stuff, but I just can’t get myself to post it along with these gorgeous recipe photos! I feel like those kinds of posts need to be separate, so I’ve set some posts aside next week for updates on how everything is going in the workout world! Right now it’s time for some rabbit food!

I absolutely love all of these bright green veggies! Beautiful!

Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Serves 1

1 spring roll (rice paper) wrap
1 inch strip of firm tofu
6 spears of asparagus
1/2 cucumber, sliced
1/4 medium avocado
1/4 cup arugula
4-5 mint leafs

Sesame Miso Sauce
*Also pairs well with low sodium soy sauce, or tamari if you don’t feel like making sauce!

2 Tbsp tahini
1 Tbsp white miso paste
1 Tbsp agave nectar
1/2 Tbsp tamari or soy sauce
1 tsp grated ginger root

Refrigerate all ingredients beforehand. Wash and cut ingredients for inside the spring roll. Fill a bowl or saucepan with warm water. Begin dipping the spring roll wrap in the water and rotate. Continue gently dipping until the rice paper becomes transparent and limp. Lay the pliable wrap on a piece of cheese cloth or clean kitchen towel. Place the ingredients on the top center of the wrap. Fold the sides in over the filling. Then tightly push the ingredients together folding the top corner over, then roll until completely wrapped. Chop in half or into 6 pieces.
Note: I have found that wrapping the spring roll on a towel is the best way to prevent it from sticking and tearing.
Another Note: The spring rolls are much easier to handle if cut in half vs. small pieces!

The Rabbit Food Pyramid Breakdown
Produce: asparagus, cucumber, arugula, and mint
Whole Grain: complete this meal with 1/2 cup of cooked brown rice!
Protein: tofu
Plant Based Fat: avocado

Chobani WTFlavor Giveaway (CLOSED)

First things first: Congratulations to the winner of my Nutrex Hawaii Spirulina Giveaway, Jasmine B!
Be sure to check your email so I can get your prize to you!

Second thin: because I love you guys so much, I have another giveaway for you!

Chobani sent me a huge case of  unlabeled “classified” 60z cups filled with their new flavors for me to sample. For their new campaign #WTFlavor, they wanted me to identify the new flavors in a blind taste test! I love Chobani’s creative marketing & social media teams! They are absolutely hilarious, witty, great writers, and such a joy to work with. The only problem with this campaign? Probably not a great idea for someone who has numerous food allergies haha. Talk about yogurt roulette! Never fear I talked to my friends at CHO and was guided on which cups to stay away from. Those flavors went to my sister to enjoy haha.

If you follow me on Instagram you probably saw my yogurt roulette photos as I tried to identify the flavs, and ohhhhhh was I excited (especially) about one of them! I had been secretly campaigning for the Key Lime flavor ever since it made it’s debut in the Chobani Flips. I would Instagram, Tweet, Facebook, and Blog about how much I loved the Key Lime flavor. Basically anything to get it through to CHO that I was completely obsessed with this flavor. Low and behold, the third “classified” cup that I tried was KEY LIME!!! Yesss The Greek (yogurt) Gods had answered!

Chobani WTFlavor
Chobani WTFlavor
Chobani WTFlavor
Chobani WTFlavor
Chobani WTFlavor
The new flavors unveiled: blackberry, key lime, apricot, coconut, and orange vanilla!
Chobani WTFlavor

In collaboration with Chobani, I am hosting a giveaway!
One lucky RFFMBT reader will win an assorted case of 12 (twelve) 6oz cups of the new Chobani flavors (with labels haha)!

For your chance to win:

1. Comment on this post telling me which new flavor you are most excited about.

2. Tweet ” Enter @EatRabbitFood’s #giveaway to #win a case of @Chobani’s new flavors! #WTFlavor http://bit.ly/18eedjL ”
– Leave a separate comment with the url to your tweet!

This means you can earn up to 2 entries!
Contest ends on Sunday , July 14th at 11:59pm PST. Winner will be announced on Monday, July 15th! All entries must use a valid email address. Contest open to U.S. residents only (I’m sorry international bunnies!).

Make sure you like RFFMBT on Facebook and follow on Twitter and Instagram!

* This giveaway has ended.
** Congratulations to William G.!

Two Ingredient Coconut Macaroons

Congratulations to the winner of my Love True Naturals Beauty Box Giveaway: Melanie H.!
Be sure to check your email!

Motivation Monday: “What you do today can improve all your tomorrows.”

My website had some technical difficulties this morning, so I apologize for the inconvenience. I’m so happy it’s back up and running!

I’m obsessed with desserts and after making some toasted coconut this weekend, I though to myself; I NEED to make healthy coconut  macaroons! Most macaroons contain tons of added sugar and even full fat condensed milk, so I took to the kitchen to make a skinny bunny version with only 2 ingredients! Crispy and toasted on the outside with a lightly sweet chewy center!

This recipe is gluten-free, paleo friendly, clean, and made with healthy plant based fats!
If you’re following my Rabbit Food Pyramid: 4 Macaroons (2 Tbsp of shredded coconut) count as 1 serving of healthy plant based fats! Excellent topping for your Banana Nicecream!

Two Ingredient Coconut Macaroons
Two Ingredient Coconut Macaroons
Two Ingredient Coconut Macaroons
Two Ingredient Coconut Macaroons
Two Ingredient Coconut Macaroons
Two Ingredient Coconut Macaroons
Two Ingredient Coconut Macaroons
Two Ingredient Coconut Macaroons
Makes 14 macaroons
(about 3.5 servings)

1 cup sweetened shredded coconut
1 egg white

Preheat oven to 350 degrees. Whisk one egg white and then stir into the shredded coconut until well combined. Spray a cooking sheet with nonstick cooking spray (I used coconut oil spray, but any will do). Using a 1/2 Tablespoon measuring spoon, scoop the mixture, press into the spoon (to keep the mixture together), and then place onto the cooking sheet. Once all of the mixture has been scooped into 1/2 Tbsp balls, place cooking sheet in the oven and bake for 10-15 minutes until they become a light golden brown. If only the bottom halves of macaroons brown, turn the oven to broil and cook for 1 minute until the tops turn golden brown. Remove from oven and allow to cool.
Note: Watch the macaroons while baking because they tend to burn quickly.

What’s your favorite healthy dessert to make?

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