healthy

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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Breakfast, Desserts, Recipes, Snacks, Toast Tuesdays, Vegetarian

Apple Walnut Toast

Hello Helloooo!
I had the BEST breakfast this morning! Of course it was toast in honor of Toast Tuesday!

Today I did my first official guest post for a blog called Wonder Forest! The author, Dana is a very stylish and extremely talented blogger, graphic artist, and entrepreneur from Ontario, Canada! She owns an adorable shop called Wonder Forest and is also a co-owner of another called Fawn & Flora!

Make sure to stop by and checkout my healthy recipe for: Campfire Kisses! Caution, you will spend hours on her gorgeous blog… Sophisticated combinations of color, typography, and imagery ahead!

Nowww back to some delicious toast! My palette has been craving all sorts of crazy flavor combinations, so I have been experimenting with tons of different food pairings. It’s fun to discover new favorites and change up the good ol’ day breakfast routine!


Apple Walnut Toast
serves 1

1 slice whole-grain toast
1 fuji apple
2 Tbsp nonfat cream cheese
2 Tbsp walnuts
cinnamon to taste

Toast the bread and slice the apple. Spread the toast evenly with cream cheese and top with apple slices and walnuts. Sprinkle with a dash of cinnamon to taste!

The Rabbit Food Pyramid Breakdown
Produce: apple
Whole Grain: bread
Protein: nonfat cream cheese
Plant Based Fat: walnuts

 

| 20 Comments
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
Recipes, Snacks, Vegan, Vegetarian

Kale Chips

Hi Everyone! I hope that you guys had an awesome 4th of July holiday yesterday!
It was so gloomy here yesterday, but the beach was still packed with people!

Today’s recipe is something that I am obsessed with: Kale Chips! I eat them all the time and they are always a staple in my pantry, but for some reason, I completely neglected to post a recipe on my blog! I make them so often, that I’m surprised this wasn’t my very first post haha If you don’t like the bitter taste of raw kale, you should give Kale Chips a chance, because they taste totally different when baked!


Kale Chips are really easy to make and are so affordable! I’ll start you guys off with a very basic Kale Chip recipe so you can experiment with your favorite spices and perfect the baking process before I get into some more advanced “cheesy vegan” options in future posts. If you are someone who craves crunchy cracks, these will be your new best friend. This is the perfect guiltless snack made from only 3 ingredients that are so healthy you could eat the entire batch!

It’s time to get to know this leafy green, so all hail the KALE!

  • One cup of kale has only 36 calories and zero grams of fat.
  • One cup contains nearly 20% of the RDA of dietary fiber, which promotes regular digestion.
  • Kale is contains carotenoids and flavonoids, two powerful antioxidants that protect our cells from free radicals.
  • Contains anti-inflammatory properties
  • Provides a high dose of vitamin K (providing 1327% of the RDA in one cup), which strengthens the composition of our bones.
  • Contains over 192% of the RDA of vitamin A in one cup, which is an effective antioxidant, that helps boost immunity, and helps maintains healthy bones and teeth.
  • Contains Vitamin C, a powerful antioxidant that helps to lower blood pressure, and ensures a healthy immune system.

Baking kale chips or any vegetables for that matter reduces some of the nutritional properties of the whole food,  so it is suggested that you use a dehydrator to preserves the nutrients and enzymes that help with energy and digestion. If you have a dehydrator, you could use this recipe and dehydrate at 115° for 8-12 hours. Don’t be afraid of losing some of the nutritional value during baking if you only have access to an oven… Kale Chips are obviously a much healthier option than greasy potato chips!

Kale Chips
Serves 3-4

1 bunch curly kale
1 Tbsp olive oil
1/2 tsp ground sea salt or seasoning salt to taste (one of my favorites is Lawry’s)

Preheat oven to 350 degrees. Rinse and dry kale leaves. Remove kale leaves from stems. Place the leaves in a mixing bowl and drizzle with olive oil. Massage the kale until the olive oil is evenly coated onto the kale. Place kale directly onto a baking sheet and sprinkle with sea salt or seasoning. Don’t worry about perfectly spacing out the Kale chips on the baking sheet, they can slightly overlap because they will shrink dramatically in size. Place the baking sheet in the oven and bake for 10-15 minutes or until crisp, moving the chips around and flipping them half way to ensure that they are evenly baked.
Note: Kale chips shrink after they are baked, so let the leaves be bigger than you would like them to be before baking. Below is a photograph of the kale chips before and after the baking process.


If you want a full nutrient rich dose of kale, try it raw in a green smoothie!

| 55 Comments
Breakfast, Desserts, Recipes, Snacks, Vegetarian

Thin Mint Protein Smoothie

Remember last week when I was obsessed with carrot cake? Well my taste buds are over the carrot cake and now I’m on a total green monster kick, like I literally crave thick fresh smoothies with leafy greens blended in them. Weird? Well not when they taste this amazing! I was working on some recipes earlier this week and this little gem was born… Behold the healthy Thin Mint Protein Smoothie! We all love Girl Scout Cookies, but we don’t love the nutrition label on those babies. Instead of reaching for that box of Thin Mints, whip up a healthy alternative, complete with a nutritional boost of spinach! You’ll get the chocolatey pepperminty cookie flavor along with all of the extra benefits of spinach being in your smoothie, and trust me… you cannot even taste it!

Get to know this leafy green: Everyone say, “Hi Spinach!”

  • Filled with powerful antioxidants such as vitamin C, vitamin E, beta-carotene, manganese, zinc and selenium, which combat the onset of osteoporosis, atherosclerosis and high blood pressure.
  • One cup of spinach contains over 337% of the RDA of vitamin A that protects and strengthens “entry points” into the human body, such as mucous membranes, respiratory, urinary and intestinal tracts.
  • One cup of spinach has nearly 20% of the RDA of dietary fiber, which aids in digestion, and curbs overeating.
  • The abundance of vitamin K contributes to a healthy nervous system and brain function.
  • Contains two anti-inflammatory epoxyxanthophylls; Neoxanthin and violaxanthin.
  • Packed with magnesium, folate, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6, and a great source of selenium and niacin.


Thin Mint Protein Smoothie
Serves 1

1 cup frozen spinach (or 2 cups fresh)
1 cup almond milk
2 scoops chocolate protein powder
1/4 cup rolled oats
1/8 tsp peppermint extract
Toppings:
1 Tbsp walnuts
1 Tbsp 70% dark chocolate chips
Combine the almond milk, spinach, protein powder, rolled oats, and peppermint extract in a high powered blender and blend until smooth. Transfer to a glass and top with walnuts and chocolate chips and enjoy with a spoon!
Note: If your blender has a hard time blending certain things, start by blending the milk and frozen spinach first and then add in the oats, followed by protein powder and peppermint extract.


The Rabbit Food Pyramid Breakdown
Produce: spinach
Whole Grain: rolled oats
Protein: protein powder
Plant Based Fat: walnuts and dark chocolate chips

| 104 Comments

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