edamame

Dinner, Lunch, Recipes, Vegan, Vegetarian

Cashew Ginger Rice Bowl

First things first: This is my 100th post on Rabbit Food For My Bunny Teeth! I cannot even believe it! Seriously? I have 100 recipes & healthy tips on my very own blog?! WOW! I really cannot believe how much my blog has grown and what it is turning into. I cannot thank my readers enough for visiting my blog every day. I love you little bunnies and I cannot wait to see what else is in store for the future of RFFMBT!

Second: Congratulations to my Physique 57 Giveaway winner Sam B! I cannot wait to hear how your complimentary class goes!

Third: Do you ever crave a certain type of food? America, Mexican, Chinese, Indian, etc.?
One of my favorite types of cuisine is Chinese, but sometimes it’s hard to find something tasty without all of the added oil and super salty elements. Ordering steamed veggies isn’t always the most exciting dish…

Today I have a healthy Vegan Chinese inspired lunch/dinner recipe for you! This brilliant bowl is filled with colorful veggies and plant protein to keep you feeling full and satisfied for hours.


 Cashew Ginger Rice Bowl
 Serves 1

1/2 cup cooked brown rice
1/2 cup shelled edamame
1/2 cup bell pepper
1/2 cup onion
1/2 cup celery
1/2 cup spinach
1/4 cup low sodium vegetable broth (I use Pacific)
2 Tbsp chopped cashews
1 tsp low sodium soy sauce or tamari
1/2 tsp fresh grated ginger

Cook brown rice to package instructions. In a separate bowl, whisk the vegetable broth, soy sauce, and ginger together and place in a pan over medium heat. Chop the bell pepper, onion, celery, and add into the pan along with the spinach. Cook the vegetables until they absorb most of the cooking liquid and become tender. Add in the unshelled edamame and stir until cooked. Add the cooked brown rice and gently mix into the vegetables. Top with chopped cashews. Serve hot.
Note: You could serve the veggies and cashews on top of the bed of rice or mixed in, whatever you prefer.

The Rabbit Food Pyramid Breakdown
Produce: bell pepper, onion, celery, spinach
Whole Grain: brown rice
Protein: edamame
Plant Based Fat: cashews

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Lunch, Raw, Recipes, Snacks, Vegan, Vegetarian

Summer Salad

I hope that everyone had a nice holiday weekend! It is getting hot hot hot in Los Angeles, and I couldn’t think of anything more refreshing than a cold fruit salad with a twist! Instead of the usual all-fruit salad, how about combining some other plant based components of protein, whole-grain, and fat to complete your meal!

Hold the dressing… This salad consists of 4 different flavors that perfectly compliment each other to make a tart yet sweet and refreshing dish, so there is no need for anything else. I’m so hooked, I could probably have this every single day!

P.S. If you are trying to incorporate vegetarian or vegan meals into your diet, this is a great easy option for meatless mondays. On a high note, this salad is boyfriend approved and my sister went back for seconds haha

Summer Salad
Serves 1

1 medium grapefruit
1/2 cup chilled unshelled edamame
1/2 cup chilled corn
1/4 medium avocado

Remove the skin of the grapefruit by cutting with a knife between the rind and flesh. Once the outer skin and pith has been removed, separate segments of the grapefruit and remove all of the membrane, pulp, and seeds so only the grapefruit flesh remains exposed. Chop the segments into smaller cubed pieces. Remove 1/4 avocado meat from it’s skin and cut into cubes. Add the chilled corn (rinsed and strained) and edamame  to the grapefruit and avocado and gently toss. Serve chilled.

The Rabbit Food Pyramid Breakdown
Produce: grapefruit
Whole Grain: corn
Protein: edamame
Plant Based Fat: avocado

| 37 Comments
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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