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Breakfast, Recipes, Vegan, Vegetarian

Pumpkin Pie Overnight Oats

Congratulations to the winner of my Maranatha Giveaway: Ashley!
Be sure to check your email to claim your prize : )

Ahhhh tis the season of pumpkin and spices!
My favorite thing about overnight oats is that they’re so simple to make, and easy to grab and go in the morning. There is no cooking when it comes to ONOs, just combine everything, mix it up, and let it soak overnight while you get your beauty sleep! Then come morning time, you can quickly grab your jar of fully prepped oats amidst the morning madness and eat them on your way to work or while getting ready. There is no excuse for skipping breakfast when it’s already prepared for you! I loveeee eating them cold, right out of the fridge.

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Pumpkin Pie Overnight Oats
Serves 1

1/2 cup unsweetened soy milk
1/4 cup rolled oats
1/4 cup canned pumpkin
1 Tbsp chia seeds
1/2 Tbsp pure maple syrup
1/2 tsp pumpkin pie spice (or 1/4 tsp cinnamon, 1/8 tsp ginger, and 1/8 tsp nutmeg)

Combine all ingredients in a jar and mix until fully combined. Place in the refrigerator overnight and enjoy in the morning with a spoon!
Note: Don’t like soy milk? You can use 1/2 cup of any milk of your choice! Nonfat dairy milk and unsweetened almond milk are great too.

The Rabbit Food Pyramid Breakdown
Produce: pumpkin
Whole Grain: rolled oats
Protein: soy milk
Plant Based Fat: chia seeds

| 31 Comments
Breakfast, Juicing, Lunch, Recipes, Snacks, Vegan, Vegetarian

Love Spell

Today, my heart is heavy. This past weekend, I lost one of my best friends, and heaven gained another angel. This angel being extremely goofy, sarcastic, and creative!
This has been a reminder of just how precious our days are. As my world has turned completely upside down, I am left with so many amazing and funny memories that we spent together. In the spirit of Valentine’s day this week, make the best of every moment with your parents, siblings, grandparents, aunts, uncles, cousins, and friends and tell them how much you love and appreciate them. Show them your love not only on Valentine’s day but everyday, for life is entirely too short.

This week has just begun, and it has already been so challenging. I’ve noticed my eating behaviors changing, but I am trying to stay strong because I know that is what he would want. Instead of isolating myself and crawling into a hole, I want to celebrate his life and continue doing what makes me happy: creating new recipes and blogging!

With that said, it’s time for some Monday motivation.
Motivation Monday: “Your stomach shouldn’t be a waste basket.”

This Valentine’s Day, love yourself and your body.
Love everything you have been given, and love your life.
Show your body some love with a fresh Love Spell juice!
This juice is sweet, highly nutritious, and absolutely gorgeous.
Make a juice for you and your sweetie this Valentine’s day, cheers!

Love Spell Juice
Love Spell Juice
Love Spell Juice
Love Spell
Serves 1

4 carrots
1 fuji apple
1/2 medium beet
1/2 lemon
1/2 inch piece of ginger

Rinsee the carrots, apple, and beets. Cut beet in half. Cut the lemon in half and remove rind.Cut ginger into a half inch section and chop off the skin. Juice, and enjoy! I also adorned my juice with heart shaped slices of beets!
Note: I like to refrigerate all of my ingredients before juicing so my juice is nice and cold!
ANother Note: I recommend using organic fruits and veggies for juicing. No one wants wax from a shiny apple in their juice, EW!

Love Spell Juice

| 14 Comments
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

| 35 Comments
Breakfast, Desserts, Lunch, Treats, Vegetarian

Carrot Cake Smoothie

Hi little bunnies!
This week has been so busy! I have been working with a couple of different companies and have some really exciting giveaways coming up! This week I also had the chance to try a new barre class called Physique 57, which was sooo much fun! They gifted me with a 2 week challenge, and after the challenge I’ll give you guys a review and let you know how it went.

I wanted to say thank you to all of my loyal readers! I would not have half of the opportunities and success I have without you! Your emails, tweets, and comments make me so happy to blog every day. You have no idea how much you guys inspire me, and I am so thankful for all of your support!

I’ve been receiving tons of emails recently, and while most of them are somewhat specific and personal, I do get quite a few of the same questions. I am thinking about doing a little Q&A on my blog of popular questions that I receive. If you have any questions, feel free to Tweet or Facebook them followed by the hashtag #RFFMBTFAQ and I’ll compile a list of the most common frequently asked questions to answer and post them next week! It can be anything from health, fitness, and beauty, to fashion!

Now on to the wabbit food! Since I am still going through a carrot cake obsessed phase (such a bunny), I created a Carrot Cake Smoothie!



Carrot Cake Smoothie
Serves 1

1 cup chopped carrots
1 frozen banana
6oz Chobani Pineapple Greek Yogurt
1/3 cup unsweetened almond milk (or milk of your choice – I love Almond Breeze by Blue Diamond!)
1/4 cup rolled oats
1 Tbsp chia seeds
1/2 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger

Combine all ingredients in a blender and blend until smooth. Add almond milk as needed to acquire your desired thickness.
Note: For a vegan option, omit the Greek yogurt (and almond milk) and sub with 1 cup of coconut milk instead.

The Rabbit Food Pyramid Breakdown
Produce: carrot and banana
Whole Grain: rolled oats
Protein: Greek yogurt
Plant Based Fat: chia seeds

| 63 Comments
Breakfast, Recipes, Vegan, Vegetarian

Buckwheat Pancakes With Ginger Pear Glaze

There is no better way to start off your weekend than a hot plate of pancakes. Trade in your Bisquick and syrup for this pretty plate of healthy pancakes. This glaze is so good, you won’t even miss ol’ Aunt Jemima!

Buckwheat Pancakes With Ginger Pear Glaze
Serves 1

1 small pear
¼ cup buckwheat pancake mix
2 Tbsp sliced almonds
½ tsp fresh grated ginger
1 Tbsp lemon juice
1 Tbsp water

Slice pear into small pieces. In a microwave safe bowl, toss the pear slices with lemon juice, water, and ginger. Cover with saran wrap and microwave for 2-4 minutes. In a separate bowl, mix the buckwheat pancake batter to package instructions (I usually use water/milk and omit oil). Pour batter into pan over medium heat and flip once the pancakes are golden brown. Transfer pancakes to a plate and drizzle with pears and ginger glaze. Top with sliced almonds and enjoy warm.

The Rabbit Food Pyramid Breakdown
Produce: pear
Whole Grain: buckwheat pancake mix
Protein: enjoy with a glass of milk
Plant Based Fat: sliced almonds

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