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Dinner, Lunch, Recipes, Snacks, Vegetarian

Baked Eggplant Fries

I’ve never been a fan of potato french fries. I’m actually not a fan of potatoes in general, with the exception of the occasional sweet potato. I decided that I wanted to make a healthy french fry alternative with a purpose. No oils, frying, or heavy starchy ingredients here!  These healthy eggplant fries are baked to perfection in a crispy golden flax-almond breading. Now I know what half of you are thinking. “Ewwwww eggplant!” I think a lot of my friends are turned off by the mushy texture of cooked eggplant, but trust me this is totally different! Even if you HATE eggplant, I am almost positive you will love these fries! You have to give them a try, pretty pretty please! Of course if you’re super anti-eggplant, zucchini would be a great alternative as well.

They’re perfectly crispy, delicious, and nutritious!
Made from flaxseed, almond, whole wheat flour, and spices, these oil-free baked fries deliver tons of micronutrients, healthy plant-based fats, and fiber. So good for you, you can eat them alllll without any worry!

Baked Eggplant Fries
Baked Eggplant Fries
Baked Eggplant Fries
Baked Eggplant Fries
Baked Eggplant Fries
Baked Eggplant Fries
Baked Eggplant Fries
Baked Eggplant Fries
Baked Eggplant Fries
Baked Eggplant Fries

Ingredients:
1 small eggplant
1/4 cup egg whites

Breading:
1 Tbsp ground flaxseed
1 Tbsp almond meal/flour
1 Tbsp whole wheat flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cumin
1/4 tsp pepper
pinch of salt

Preheat oven to 400 degrees. Combine all of the breading ingredients in a bowl and mix together. In a separate bowl, beat 1/4 cup of egg whites and set aside. Cut eggplant into 1/2 inch thick fries (I removed the skin but you don’t have to). Transfer the breading mixture to a plate. Dip each piece of eggplant individually into the egg whites, and then roll in the breading mixture. Place the breaded fries onto a baking sheet lined with parchment paper. Bake for 10 minutes, flip fries, then bake for an additional 10 minutes until golden and crispy.

Excellent when dipped in fresh marinara!

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Dinner, Lunch, Recipes, Vegan, Vegetarian

Quinoa Salad Stuffed Avocados

I hope that everyone had a fabulous weekend. I spent a lot of time in the kitchen working on some fun new recipes and I cannot wait for all of my little bunnies to try them!

On the menu today is a flavorful quinoa salad packed with protein, served in an avocado “bowl”! The healthy fats and fiber from this fresh vegan dish will keep you full and focused for hours.


Quinoa Salad Stuffed Avocados
Serves 2

1 Avocado
1/4 cup dry quinoa
1/2 cup chickpeas
1 cup cherry tomatoes
1/4 cup chop cilantro
1/4 cup chop spinach
1 Tbsp Water
1 Tbsp dijon mustard
1/2 tbsp lemon juice
1/2 tsp agave
1/4 tsp cumin
1/4 tsp garlic powder

Cook the quinoa to package instructions and set aside. Finely chop the cilantro and spinach, and combine with mustard, lemon juice, agave, cumin, and garlic. Add one tablespoon of water to the dressing until it is all well combined. Cut the cherry tomatoes into halves. Add tomatoes and chickpeas to the quinoa. Pour dressing over the quinoa mixture until it is evenly coated. Cut the avocado in half and remove pit. Top with even parts of quinoa salad.


The Rabbit Food Pyramid Breakdown
Produce: tomatos, cilantro, spinach
Whole Grain: quinoa
Protein: chickpeas
Plant Based Fat: avocado

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Dinner, Lunch, Recipes, Vegan, Vegetarian

Chickpea Patties

I hope that everyone is having a great Memorial Weekend. Thank you to all of the men and women who have served and are serving in the United States Armed Forces!

If you are starting up the BBQ in observance of the holiday today, I have another alternative protein burger recipe for you! Chickpea Patties provide plant-based protein, which makes this recipe a great option for vegans and vegetarians. Use Chickpea Patties in any recipe that calls for chicken or turkey.


For a low carb option, try serving your Chickpea Patties on Portabella Buns!
Simply remove the gills and stem from 2 large portabella mushroom caps and grill over medium heat.

Dress your burger with your favorite toppings such as fresh lettuce, tomato, onion and avocado.
Use the Portabella Buns as you would with a regular hamburger bun!


Chickpea Patties
Serves 4

2 cups chickpeas
1/4 cup grated carrot
1/2 yellow onion
1/4 cup finely ground flaxseed
1 tsp paprika
1 tsp cumin
1 tsp turmeric

Thoroughly rinse and strain the chickpeas. Chop the yellow onion, and grate the carrots. Combine all ingredients in a mixing bowl and stir until well mixed. Transfer the contents to a food processor and pulse until it reaches a smooth yet firm consistency. Add water 1 Tbsp at a time to help reach your desired consistency.

Note: The mixture should be moist and smooth but still firm. It should not be crumbly.

After the mixture has reached the proper consistency, divide it into 4 patties. Place a pan over medium/high heat and lightly coat with nonstick cooking spray. Place patties in the pan and cover and grill for about 4 minutes on each side, spray the pan with cooking spray in between flips to prevent sticking. Continue cooking and flipping until they become firm and slightly browned but not dry.


Note: If storing the Chickpea Patties in the freezer; follow all instructions and precook patties before freezing. Let the patties cool. Place wax or parchment paper in-between each patty to prevent from sticking together. Store the patties in a ziplock bag, and freeze. Reheat each patty in the microwave before eating!

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Dinner, Lunch, Recipes, Vegan, Vegetarian

Rainbow Quinoa Salad

First of all, thank you SO MUCH to everyone who reads my blog! Today I hit over 200 likes on my Facebook fan page, and couldn’t even believe my eyes! You guys have been so inspiring and I am so grateful to have amazing fans like you! I promise to keep the recipes and tips coming!

Colorful dishes are the healthiest. The more colorful, the better… and no, I’m not talking about Froot Loops. Vividly colored fruits and vegetables are filled with flavonoids and polyphenols; powerful antioxidants that will support your retina, mitochondria, brain cells, and aid the removal of toxins. You can get your daily dose from vibrant veggies such as beats, carrots, peppers, and red cabbage, as well as brightly colored berries, and fruits like peaches, oranges, etc.

To achieve optimal health, aim for 3 different colors of fruits and veggies everyday!

Not only is this dish the perfect springtime salad filled with flavor, vitamins, minerals, and chewy whole-grains, but it also tallies up to a total of 4 different veggies of 4 different colors! Feed your brain, not just your tummy!

Rainbow Quinoa Salad
Serves 1

¼ cup cooked red quinoa
¼ cup cooked farro
½ cup unshelled edamame beans (chilled)
½ cup diced red pepper
½ cup diced red onion
½ cup shredded carrot
1/8 cup chopped cilantro
1 Tbsp red wine vinegar
1/8 tsp ground cumin

Cook quinoa and farro to package instructions and chill in the refrigerator. Combine edamame, pepper, onion, carrot, cilantro, vinegar, and cumin with cooled quinoa and farro. Enjoy your brain food!

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