coconut

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.!

Fluffy Oats

If you love oatmeal, you will love this new twist to get the fluffiest oats in the biz!
“It’s so fluffy I’m gonna die!” -Agnes from Despicable Me

Fluffy OatsMy words exactly while I was cooking these oats!

Fluffy Oats
Fluffy Oats
Fluffy Oats
Fluffy Oats
Fluffy Oats
Fluffy Oats
Fluffy Oats
Serves 1

1/4 cup whole rolled oats
1/4 cup unsweetened almond milk
1/4 cup water
1 egg white

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!

Make your oatmeal into a complete Rabbit Food meal with 1/4 cup of raisins and 4 Two Ingredient Coconut Macaroons!

The Rabbit Food Pyramid Breakdown
Produce: raisins
Whole Grain: rolled oats
Protein: egg white
Plant Based Fat: coconut macaroons
Fluffy Oats
Fluffy Oats
Fluffy Oats
Fluffy Oats

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?

Quinoa Granola

Ok granola lovers, today is your day! HEALTHY GRANOLA!
Can I get a woohoo?!

Most store bought granolas are loaded with unnecessary amounts of refined sugar and contain nearly no protein. I’m a granola lover, but it’s hard for me to find a good healthy granola, so today, I made my own! Not going to lie, I burned the first batch because I forgot about the altitude here in Denver! It was totally worth it though, this granola is so delish! It has the perfect amount of crunch and sweetness with the addition of protein from quinoa. Oh ya, it’s also vegan and gluten free! I might add some raisins next time!

Quinoa Granola

Let’s talk about why this granola is so excellent!

Quinoa (keen-wah)
Quinoa is a complete protein containing all nine essential amino acids.
Twice the fiber over most other grains.
High in iron.
Gluten free.

Flaxseed
Fich in monounsaturated fatty acids like oleic acid.
Excellent source of omega-3 essential fatty acids.
Contains B-complex vitamins such as riboflavin, niacin,thiamin, pantothenic acid, vitamin B-6, and folates.

Coconut
Great source of manganese.
Improves digestion with dietary fiber.
Contains plant-based healthy saturated fat, monosaturated fat, and Omega-6 fatty acids that promote weight loss and increase HDL or “good” cholesterol levels in the body.

Agave
Natural sweetener.
Lower glycemic value than regular refined sugars.

Quinoa GranolaQuinoa Granola
Makes 2 servings

1/4 cup uncooked quinoa
1 Tbsp whole flaxseed or chia seeds
1 Tbsp shredded unsweetened coconut
1 Tbsp agave
1/4 tsp cinnamon

Preheat oven to 375 F. Combine all the ingredients in a mixing bowl and mix well. Spray baking sheet with nonstick cooking spray. Spread the mixture thinly on a baking sheet. Bake for 10-15 minutes. Once the granola has started to turn a golden brown, remove from oven and let cool (this will let the granola set so you will have different sized pieces). After the granola has cooled for about 5 minutes remove from baking sheet with spatula.

You can portion this granola into halves and eat it as a little mid afternoon pick me up snack, or make it into a filling, protein packed breakfast by combining it with the following:

6oz of plain nonfat Greek yogurt
1/2 banana
1 serving of quinoa granolaQuinoa Granola
Quinoa Granola
Quinoa GranolaThe Rabbit Food Pyramid Breakdown
Produce: banana
Whole Grain: quinoa
Protein: greek yogurt
Plant Based Fat: flaxseed and shredded coconut

Coconana Bars

Motivation Monday: “When something bad happens, you have three choices. You can either let it define you, let it destroy you, or let it strengthen you.”

Indulgent ooey gooey chewy coconut banana bars with a secret ingredient!
TOFU!!!!

Coconana Bars
Coconana Bars

If you aren’t a fan of tofu (or think it’s scary!) this is a great starter recipe for you. You cannot even taste it, yet it contributes to the gooey texture of the bars with a dabble of protein. Tofu is so incredibly versatile that it goes way beyond the traditional stir-fry. I have used tofu in pudding and smoothie recipes, and yesterday I decided to take it to the next level. Enter baking experiment.

Coconana Bars

It took me about 3 tries to get this recipe to the right texture. I had never baked with tofu or Splenda Brown Sugar before, so it was a day of trial and error.The first round turned out like a rubber ball. No joke, it probably bounced. After the first catastrophe I aimed for more tofu and less flour, which resulted in a sloppy mess that slightly resembled dog food. Before I knew it I had baked through two episodes of Real Housewives of Atlanta, Sex & The City the movie, and Shahs of Sunset. Alas Coconana Bars were born!

Here they are in all their glory.Coconana Bars
Coconana Bars

100% dairy free, 100% oil free, 100% vegan, 100% DELIGHTFUL

Now let’s talk Splenda. I know, I know, some of you may be thinking… Splenda? Is she kidding? Is that healthy? Well here it is folks: I felt adventurous and wanted to make a guilt free dessert without all of the fat and sugar that usually comes along with it! Everyone has their own opinion on artificial sweeteners, but once in a while I don’t mind living on the edge and using Splenda. It’s also a great alternative for others who are trying to watch their sugar intake for medical or weight loss reasons. Of course stevia is still my main squeeze when it comes to daily use! I hope that someone comes out with a Stevia Brown Sugar Blend, that would be fannnntastic.

Coconana Bars
Makes 6 bars

1/2 cup whole wheat flour
1 banana – mashed
1/4 cup sweetened shredded coconut
1/4 cup silken tofu – blended
4 Tbsp Splenda Brown Sugar Blend (or 1/2 cup brown sugar)
1/2 tsp vanilla extract
1/4 tsp rum extract
1/2 tsp salt
1/2 tsp baking powder

Optional Toppings
1/2 Tbsp powdered sugar
1/8 tsp cinnamon

Preheat oven to 350 F degrees. Blend the tofu in a blender until smooth. Transfer mashed tofu into a mixing bowl. Mash the banana and combine with tofu. Next, add the brown sugar, vanilla extract, rum extract, and coconut to the tofu banana mixture. Stir until well mixed. In a separate bowl, mix the dry ingredients (flour, baking powder, and salt ).Pour the tofu banana mixture into the dry ingredients and gently fold the ingredients together until well combined (be gentle, and do not over stir the batter or the bars will come out tough). Spray a 9 x 5in loaf pan with nonstick spray. Pour batter into the pan and bake for 13-14 minutes.
Note: The center should be a little gooey and soft. If overcooked, they can have a tough rubbery texture. There is no harm in undercooking the bars since there are no eggs!

If you’re feeling fancy, mix powdered sugar and cinnamon together and sprinkle over the bars right after they come out of the oven. Cut and serve for a healthy dessert.

If you are interested in baking with Splenda Brown Sugar Blend, here are their conversions to make baking a cinch:

BROWN SUGAR:
USE THIS MUCH SPLENDA®BROWN SUGAR:
1/4 cup
1/8 cup (2 tablespoons or 6 teaspoons)
1/3 cup
2 Tbsp + 2 tsp (or 8 teaspoons)
1/2 cup
1/4 cup (or 4 Tbsp or 12 tsp)
2/3 cup
1/3 cup (or 5 Tbsp + 1 tsp, or 16 tsp)
3/4 cup
6 Tbsp (or 18 tsp)
1 cup
1/2 cup 

Question: What do you think about artificial sweeteners? Do you use them on occasion? Do you steer clear?

I’m off to have an ultrasound of my thyroid. Wahhhh! Think happy thoughts, think happy thoughts! xo

1 2