low sodium

Dinner, Lunch, Recipes, Snacks, Toast Tuesdays, Vegan, Vegetarian

Easy Peasy Mushroom Crostini

Hi everybunny!
Sorry for the lack of post yesterday… but I have good news: New RFFMBT shirts are almost here! Keep checking back because I am hoping to have them listed in the shop later this week! I will make an announcement via my blog, Instagram, Facebook, and Twitter when they are ready for purchase! I have a couple of new designs that I’m really excited for you guys to see as well as my famous “Eat More Rabbit Food” shirts!

Oh My Goji Shirt
Remember when I used to do Toast Tuesdays?! Today’s recipe kind of brings that back to the blog… in a super sophisticated toast way haha. Here’s to this small bite for Toast Tuesday!

Whether you’re entertaining guests, in need of a quick snack, or looking for a simple appetizer for dinner with your family, these Mushroom Crostini are easy peasy to make! I find myself loving the most simple of recipes because you get to experience so much of one flavor in a single bite. These minimal ingredient mushroom crostini were inspired by my trip to the Mycopia Mushroom Farm and are full of earthy flavor and the perfect amount of crunch and chewiness. The flavor of mushrooms cooked in olive oil, salt, and pepper is like no other. Simple, and delicious.

Easy Peasy Mushroom Crostini
Easy Peasy Mushroom Crostini
Easy Peasy Mushroom Crostini
Easy Peasy Mushroom Crostini

Easy Peasy Mushroom Crostini
Serves 1 – when making this recipe for guests, the more mushrooms the merrier!

4 slices of whole grain baguette, 1/2 inch thick slices
1 cup chopped baby bella mushrooms
1 Tbps olive oil
Pinch of salt & pepper

Preheat oven to 350 degrees. Lay sliced bread on a baking sheet and spray each piece with olive oil cooking spray. Bake for about 15 minutes or until they begin to turn golden brown. While the crostini cook in the oven, heat olive oil in a skillet. Add the mushrooms and cook for about five minutes until they become soft. Sprinkle with salt and pepper and toss well. Transfer the mushrooms and top on the whole grain crostini. Serve.
Note: I like to use olive oil spray to lighten up my crostini bread. Especially since there is already a serving of olive oil mixed in with the mushrooms! It’s a lighter way to get your bread crispy.

The Rabbit Food Pyramid Breakdown
Produce: mushrooms
Whole Grain: baguette slices
Protein: suggestion – complete this meal with a side of 1/2 cup cooked lentils, chickpeas, or beans!
Plant Based Fat: olive oil

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Dinner, Lunch, Raw, Recipes, Vegan, Vegetarian

Fresh Vegan Tomato Soup

Motivation Monday: “Progress not perfection.”

I absolutely love this quote, and it was told to me at the perfect moment. Although visiting Denver was amazing, I did have a small setback with my eating disorder. I’ve learned that sharing these things with others helps me get through it. My eating has been really great recently and I haven’t had the same guilt that usually haunts me, but I did fall back into ED behaviors at one point on my trip. I ended up texting a friend for support and told her what had happened. Her response, “progress not perfection. Just keep moving forward.” From that short text, I felt so content, happy, and proud of myself for recognizing what emotion and feeling caused that small relapse. From that moment forward, I was able to move on and start fresh instead of dwelling on my “slip-up.” I don’t know what I would do without my friends!

Denver was so much fun. I loved seeing my friends and laughing until we cried, and enjoyed the snow and cold weather. Since Southern California basically doesn’t have real seasons, I am rarely in the mood for hot soups in the “winter.” I had to put quotes because winter here isn’t really winter. It was 80 degrees last week. Anyways, I get tons of requests for homemade soup recipes and although winter is coming to an end, I have a recipe for you! The day I arrived in Denver it started snowing and all I wanted for days was fresh tomato soup, so I made my friend Jason (he’s a Chef!) cook up a fresh tomato soup for Erica and I. Jason is a magical wizard in the kitchen. Seriously, no words here. He made soup from scratch in a matter of minutes and it was pure bliss. so. good. so. good. When I got home I was still craving Jason’s Tomato soup, so I thought I would branch out and try making a fresh vegan tomato soup!

The recipe is simple, and the prep time is under 10 minutes! Plus it has all of the creaminess you love without the added heavy whipping cream and sodium.
Have you ever looked at the nutrition label on Campbell’s Tomato Soup? 480 mg of sodium. PER SERVING! Have you noticed that there are 2.5 servings of soup per can? That’s 1,200 mg of sodium in one can, which is near the daily recommended limit of the American Heart Association! Yikes! High intakes of sodium increase your risk of high blood pressure, heart attack and stroke, so it’s time to toss the can of condensed soup. Another interesting fact is that food labels can claim a product to be “low sodium” as long as it doesn’t exceed 480 mg of sodium per reference amount. Don’t let the term “low-sodium” fool you! Always read nutrition labels!

So how do we give this soup that flavor that we all love?
Sun-dried tomatoes!

And how do we make this soup thick and creamy?
Hemp seeds!

  • Hemp is a high protein seed.
  • Containing all nine of the essential amino acids.
  • Filled with high amounts of fatty acids and fiber.
  • Contains vitamin E and trace minerals.

Fresh Vegan Tomato Soup
Fresh Vegan Tomato Soup
Fresh Vegan Tomato Soup 
(Serves 4) – by Chef AJ

1 lb Roma tomatoes
2 red bell peppers – seeded
1 garlic clove
6 to 8 fresh basil leaves
1/2 cup whole shelled hemp seeds
2 Tbsp ground sun-dried tomato powder (see note)
1/4 tsp chipotle powder
juice of 1 lemon

Wash and cut tomatoes into halves. Wash and seed the bell peppers and cut into smaller pieces. In a high-powered blender, puree the tomatoes followed by the bell peppers. Next add the garlic, basil, sun-dried tomato powder, lemon juice, and chipotle and blend until smooth. Add the hemp seeds and blend again on full power until creamy. Serve hot.

Note: If you cannot find sun-dried tomato powder, you can easily make your own. Just grind sun-dried tomatoes (not in oil) in a magic bullet or coffee grinder!
Second note: If you have a high-powered blender such as a Vitamix or Blendtec, the friction of the blades in the blender will heat the soup. Simple turn the blender to it’s highest setting and let it heat for 4-6 minutes. The soup will be steaming when the lid is removed!
Last note: If you do not have a high-powered blender, transfer the finished soup to the stove and heat for a few minutes over medium high heat.

Fresh Vegan Tomato Soup
Fresh Vegan Tomato Soup
Complete your soup with a serving of whole grain crackers! I loveeee dipping crackers in my soup, so I opted for Mary’s Gone Crackers – Herb Crackers.
Why I love Mary’s Gone Crackers: Organic, non-GMO, vegan, d>airy free, wheat free, gluten free, whole grain, kosher, no hydrogenated oils, no trans-fats, and contains 450 mg of omega-3 fatty acids per 1oz serving.

Want to make your own crackers?
Checkout my Quinoa Flax Crackers recipe!

I can’t wait for a little rain in LA this week! I’m fully prepared with fresh tomato soup!

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Dinner, Lunch, Recipes, Vegetarian

Pasta Primavera

Pasta pasta pasta where do I even begin?
Pasta can get a pretty bad rap due to it’s often fattening cream sauces, high carbohydrate count, and low nutritional value, but I’m here to tell you that not all pasta is bad! You can still eat pasta and lose weight, or maintain your toned figure. The keys to eating pasta are knowing what kind, and how much.

“Pasta doesn’t make you fat. How much pasta you eat makes you fat.”
– Giada De Laurentiis (Health Magazine, May 2012)

I couldn’t have said it better myself. Weather you are trying to maintain or lose weight, you could virtually eat anything that you want, as long as you know the correct amount and portions!

Today’s recipe is a healthy Pasta Primavera made with whole wheat pasta. Whole wheat pasta is made from flour that uses the entire grain and contains slightly more protein, and two to three times more fiber than refined pastas allowing you to stay fuller longer while stabilizing blood sugar levels.


Pasta Primavera
Serves 1

1/2 cup cooked whole wheat pasta
1 cup bell pepper (I used 1/2 cup red and 1/2 cup green)
1/2 cup mushrooms
1/2 cup yellow onion
1/4 cup nonfat ricotta cheese
1/4 cup low sodium vegetable broth (I use Pacific)
2 Tbsp pine nuts
1 tsp  salt-free Italian seasoning (I use Frontier)
1/2 tsp minced garlic

Cook the pasta to package instructions. Chop the bell pepper, onion, and mushroom and cook in vegetable broth in a pan over high heat.  While the pasta and vegetables are cooking, combine the ricotta, Italian seasoning, garlic, and pine nuts in a separate bowl and mix evenly. Once the pasta has finished cooking, strain and combine with the ricotta mixture. After vegetables have finished cooking, gently fold into the pasta and ricotta. Serve hot.
Note: If you are allergic to nuts, you can omit the nuts and cook your veggies in 1 Tbsp of olive oil (instead of vegetable broth) for your plant based fat serving.


The Rabbit Food Pyramid Breakdown
Produce: bell pepper, mushroom, onion
Whole Grain: whole wheat pasta
Protein: nonfat ricotta cheese
Plant Based Fat: pine nuts

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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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