dip

Dinner, Lunch, Recipes, Vegan, Vegetarian

Take 5 Salad Dressing

Congratulations to my DOLE Salad Circle Party giveaway winner, Vanessa G!
” My favorite salad ingredient is juicy, red tomatoes. :) I told my teacher friends I work with about the giveaway. I hope that counts as points! You know how teachers love free stuff! Haha. I’d love to win so we can have a salad party. :) ”
Enjoy! xo

Holy guacamole, yesterday was absolutely crazy! As you may know, I launched my official online store with my signature “EAT MORE RABBIT FOOD” shirts! In under 30 minutes I was sold out of all size large and extra larges! WOW, seriously made me blush! I received tons of emails asking for shirts, but I never could’ve imagined them selling this fast! Your support is truly amazing! It’s just me, myself, and I running my blog, Facebook, Twitter, Pinterest, Instagram, Email, and now my store, so I really appreciate your patience and support! In a few short hours I had a triple digit number of orders that I am now organizing and shipping to their recipients. I am sooo excited for you guys to get your shirts! Because of the super quick sales, the online shop is down for some maintenance and updating, but it should be back shortly, since I still have some shirts available for purchase.

This whole online store thing is brand new to me and I am quickly learning so much. For example, I need to find shirts that are available in more sizes! I have been getting quite a few comments and messages about shirts not being available in larger sizes, and this is a great suggestion for my next batch of shirts! Since the first day that I launched my blog, I have been receiving inquiries about the “EAT MORE RABBIT FOOD” shirt that I am wearing in my main photos. By popular demand, I did everything that I could to get the exact same heather green American Apparel racerback to sell on my site. Unfortunately American Apparel only offers a small variety of shirts in this color, which left me with my favorite racerback in sizes XS-L and a women’s T-shirt from S-XL, so I made sure to order every size available!

I in no way shape or form intended to exclude anyone from being able to buy a certain sized shirt. I have been the girl who didn’t fit clothes at a “regular” store before and I know how it feels to leave empty handed and never wanted that to happen on my own website. I’m still getting the hang of things and learning what everyone wants to see on RFFMBT! This was only the first round of RFFMBT shirts and I’m positive that there will be many more to come.That being said, I would love YOUR input on what YOU would like to see in the next round of shirts/merch! I have had all different types of suggestions from gym bags, to socks, and some different clothing brand options! One reader suggested that I look into Just My Size by Hanes for a variety of sizes and comfy basics to print on!

What would you like to see in the RFFMBT Store? New styles, brands, sizes, colors, designs?
I can’t wait to hear your ideas!



Since I announced my DOLE Salad Circle Party Giveaway winner today, I thought that it was appropriate to give you guys a salad dressing recipe! Today’s super simple recipe comes from none other than Chef AJ. She has created a sweet and tangy, fat-free, plant based salad dressing that takes only 5 ingredients to make! What a woman! This is a fabulous addition to salads that already contain your recommended serving of plant based fat. Say your salad already includes nuts or avocado… just drizzle one tablespoon of naturally fat-free Take 5 Salad Dressing for great flavor and balance. This can also be used as a dip for veggies i.e. sliced bell pepper, carrots, and broccoli!

Take 5 Salad Dressing
Makes nine 1 Tbsp servings

2 Tbsp water
2 Tbsp lemon juice
2 Tbsp low-sodium miso paste (I use Kyoto White Low-Sodium Miso Paste)
2 Tbsp date syrup or maple syrup
1 Tbsp dijon (preferably low-sodium)

Combine all ingredients in a small jar or container with lid and shake shake shake, shake shake shake, shake your dressing. shake your dressinggggg!
Note: If you have never purchased miso paste before, it can usually be found in the refrigerated soy/dairy/yogurt section of most grocery stores. I buy mine at whole foods.

Have a fabulous weekend! xo

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Desserts, Recipes, Snacks, Treats, Vegan, Vegetarian

Chickpea Cookie Dough Dip

I am always looking for the healthiest alternatives to my favorite foods. One of my favorite things to do with friends is bake. You know… typical girls! Most of my “girls baking nights” used to consist of Funfetti cake mix, a package of break and bake cookie dough, and more “sampling” than actually baking. I love doughs and batters, in fact I cannot get enough! When my sister and I used to make cookies and cakes with my mom, we would both argue over who got to lick the bowl and who got to lick the spoon. So glad we never ended up with salmonella! Yikes!

I have come to the conclusion that I love vegan baking because it’s challenging and fun, but really because you can eat all the batter you want without getting sick from raw eggs! On top of using only plant based products for baking (with the addition of natural salt), I try not to use any refined sugar, making my treats pretty much guilt-free.

While eating hummus the other day, something struck me. Why not use chickpeas as a base for a sweet treat? My friend and I made cupcakes from chickpeas before, so I thought it was worth a try to master another dessert. Not only is this a fun appetizer or dip for a party, but these fabulous little legumes are a great source of fiber and protein to keep you full and satisfied.

Now let’s talking about some dipping action!
Apple slices, whole-grain pretzels, graham crackers, toast, the possibilities are endless!
Question: What would you use to dip into your bowl of Chickpea Cookie Dough?

My recipe is an adapted version from Chocolate Covered Katie’s Cookie Dough Dip. To make the dip as healthy as it could possibly be, I made a few adjustments to the original recipe:

omit baking soda
only 3 Tbsp almond butter
2 Tbsp rolled oats
no extra milk

Chickpea Cookie Dough Dip
Makes about 2.5 cups of dough
keep servings to 2Tbsp per person/snack

1 15oz can of chickpeas
1 + 1/4 cup pitted medjool dates
1/2 cup water
1/3 cup chocolate chips (of your choice, you could use carob chips for a vegan option)
3 Tbs almond butter
2 Tbsp rolled oats
1 Tbsp + 1 tsp pure vanilla extract
1/8 tsp salt
3/4 tsp baking powder
1/8 tsp baking soda

Remove pits from the dates and place in a bowl or jar with 1/2 cup of water. Cover the bowl or jar and let it sit in the refrigerator for at least 8 hours (or overnight). Strain and rinse the chickpeas. After dates have soaked, combine the chickpeas, dates (including their soaking liquid), almond butter, oats, vanilla, and salt in a food processor, excluding the chocolate chips. Blend until smooth, scraping down the sides with a spatula as needed. Remove dough from the for processor and gently mix in the chocolate chips. Refrigerate and serve cold.

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Desserts, Recipes, Snacks, Treats, Vegan, Vegetarian

Chocomole

Since it’s a holiday weekend and I know you worked out extra hard this week, you deserve a little treat! Can you guess what the superstar ingredient of this decadent chocolate dessert is? I’ll give you a hint… it’s loaded with 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid.

Avocado!

Yes, this indulgent chocolates creation is made from heart healthy avocado, antioxidant rich cocoa, sweet fiber dense dates, and creamy almond milk! This is the perfect afternoon pick me up to give your body the boost it needs.

Chocomole is so much fun, and so versatile, the possibilities are endless!
Use as:
pudding
spread on a slice of whole grain toast
dip for whole grain pretzels or strawberries
mousse or filling
vegan frosting


Chocomole
makes 4 servings

1 large ripe Hass avocado
1/2 cup unsweetened almond milk
1 cup pitted medjool dates
4 Tbsp cocoa powder
1 tsp vanilla extract

Remove pits from dates. Slice avocado and remove the pit. Using a spoon, scoop the green flesh from the skin. Combine the avocado, dates, and all other ingredients in a food processor or high powered blender and blend until smooth. Chill in the refrigerator for 1 hour and serve.
Note: I like to refrigerate my avocado beforehand.

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