cucumber

Dinner, Lunch, Raw, Recipes, Vegan, Vegetarian

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

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Lunch, Recipes, Snacks, Toast Tuesdays, Vegetarian

Cucumber Tea Toast

Get excited for a very royal slice of toast on this fine Toast Tuesday!

Do you remember having tea parties with your friends when you were little? I used to love getting dressed up and enjoying overly sugared tea and all of the adorable little tea sandwiches. One of the classic tea sandwiches at my tea parties was an English Cucumber and Cream Cheese sammie. Although the fun days of tea parties and teddy bears are over, I still enjoy cooling off on a hot summer day with a refreshing glass of iced green tea and heart slice of whole-wheat toast with cream cheese and cucumber. I really want to bring Tea Parties back… they are just too cute! Get ready for this quick and easy summer snack… pinkies up!


Cucumber Tea Toast
Serves 1

1 slice honey whole-wheat bread (I used Milton’s)
1/4 cucumber – sliced
1 Tbsp nonfat cream cheese

Toast the bread. Slice the cucumber into thin slices. Evenly spread the cream cheese on the toast and top with cucumber slices. Enjoy with tea!

The Rabbit Food Pyramid Breakdown
Produce: cucumber
Whole Grain: bread
Protein: nonfat cream cheese
Plant Based Fat: none – although this would be yummy with 1-2 Tbsp of sliced almonds on top!

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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
Juicing, Raw, Recipes, Snacks, Vegan, Vegetarian

Avo Fruit Smoothie

I am still hooked on fresh juice since participating in my Juice Challenge. I made a Rainbow Sherbet juice this past Monday, and I was craving it the instant I woke up yesterday. I wanted to try making it into a smoothie, so I combined the fresh juice with some avocado and ice cubes and blended it up in my Vitamix. It turned out rich, and creamy, and kept me full and energized until lunch!

I love throwing avocados in my smoothies because it adds a dose of healthy fats, fiber, tons of  nutrients, and adds thickness. I’m a huge fan of thick smoothies, so avocados are always my go to when I want to get a creamy consistency.


Avo Fruit Smoothie
serves 1

2 fuji apples
½ lime
¼ pineapple
¼ large cucumber
1/4 Hass avocado
5 ice cubes

Juice the apples, lime, pineapple, and cucumber. Combine fresh juice with avocado and ice cubes in a blender and blend until smooth. Enjoy cold.

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Dinner, Lunch, Recipes, Vegetarian

Green Goddess

My friend Jillian and I used to get lunch after class every week at a cute little café in Pasadena called Little Flower Candy Co. We oohed and aahed for their huge bowl of fresh butter lettuce and crisp veggies. It was always the most absolutely satisfying combination of greenery. Their salad usually came with a creamy dressing, but Jillian would usually substitute it for sherry vinegar, which I quickly became obsessed with. I am a vinegar junkie, I love all flavors! Since I am not in the Pasadena area as often, I decided to try the  Green Goddess on my own.

Green Goddess
Serves 1

½ head butter lettuce
10 green beans
10 sugar snap peas
¼ cup sliced cucumber
1/8 nonfat cup feta cheese
½ hard boiled egg
1 Tbsp sherry/red wine vinegar

Combine the lettuce, green beans, snap peas, and cucumber. Toss sherry vinegar. Top with feta and hard boiled egg.

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