natural

Breakfast, Recipes

Two Ingredient Pancakes

Happy National Pancake Day!!!

I am loving these awesome food holidays! Yesterday I celebrated National Frozen Yogurt Day with my friend Brett at Yogurtland for a free yogi and toppings. The line went well around the corner of the store, but it moved petty fast. I went with plain/tart and topped it with kiwi, yogurt covered raisins, and yogurt chips, mmmm!

Instead of going to IHOP for their oh so tempting free and very caloric pancakes, I have some ultra skinny and healthy two ingredient pancakes for you! Celebrate this tasty holiday with a batch of gluten free, flour-less, and protein packed pancakes! They’re so sweet, you may not even want syrup!

Two Ingredient Pancakes
Two Ingredient Pancakes
Two Ingredient Pancakes
Two Ingredient PancakesTwo Ingredient Pancakes
Serves 1

2 eggs
1 very ripe banana

my favorite additions:
1/4 tsp vanilla extract
1/8 tsp cinnamon

Mash the ripened banana with hands or a fork until smooth and set aside. Beat two eggs and then add to the mashed banana. Add vanilla and cinnamon into the batter if desired. Generously spray a pan with nonstick or olive oil cooking spray and turn the stove to medium heat. Using a 1 Tbsp measuring spoon, scoop a spoonful of batter and pour into the pan. Flip the pancakes once the edges become cooked. Allow the pancakes to cook through. Respray the pan with nonstick spray between each set of pancakes. Enjoy!
Note: Start with a lower heat since the pancakes can burn easily. Each pancake takes a couple of minutes to cook.
Another Note: Nonstick cooking pans help making the pancakes easier to make.

The Rabbit Food Pyramid Breakdown
Produce: banana
Whole Grain: 0
Protein: eggs
Plant Based Fat: 0 (try topping with 1 Tbsp of nut butter!)

Don’t forget my other healthy pancake recipes:
Honey Wheat Chobani Pancakes
Protein Pancakes
Sophisticated PB&J Pancakes
Buckwheat Pancakes with Ginger Pear Glaze

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Recipes, Snacks, Tips, Vegan, Vegetarian

Brown Bag Popcorn

Thank you EVERYONE for your incredible support from my last post!
I’m so in love with all of my readers!

I have been reading healthy living blogs for a few years. I love them. They are great for inspiration, motivation, and tips to meet your goals, but sometimes they can be the exact opposite. Not only that, but I’ve also been reading blogs on unclutterer to keep myself updated on the newest kitchen appliances, which was quite interesting. Seeing a handful of bloggers post about their perfect meals & workouts day after day started to make me think that I was a failure because I couldn’t stick with a perfect diet and workout 7 days a week. I’ve realized that people only show what they want others to see. The world of social media is very filtered, and sometimes what you see is just a facade. Often times, people hide their true feelings and struggles. I had wanted to start a blog since the beginning of my weight loss journey, and I realized that I wanted to be something different. Why should I censor my hurdles and bumps in the road if so many others go through it as well? I realized that my struggles weren’t something that I needed to hide or be embarrassed about. It’s just a part of life, and there are so many others who could relate and know they are not alone. Just knowing that I have helped one person makes me happy.

Over the past couple of days I have seen such a beautiful thing occur on my blog. I’ve seen readers from all around the world support other readers through comments. A rare thing to see on the internet, right? (For example, any time I go on YouTube, videos are often filled with hurtful comments.) I love this little RFFMBT support community that is evolving! I’ve learned that there is so much more support than criticism to people who are honest and real, so I just wanted to say thank you so much for your respect, support, encouragement, and kind words.

“You is Kind, You is Smart, You is Important” -The Help
“You are beautiful. You are enough.”

Since it’s a new year, I’m going to start with a new approach. I’m going to take everything one day at a time. I want to start out slow with some healthy snacks and recipes. They may not always follow the Rabbit Food Pyramid, but they will be healthy and clean! I want to focus on healthy swaps that can help you meet your goal!

Fried potato chips: Homemade Sweet Potato Chips, or Kale Chips
Starchy mashed potatoes: Cauliflower Mashed Potatoes
Carb loaded pizza: Cauliflower Crust Pizza
Sugar loaded yogurt: Nonfat Greek Yogurt
Prepackaged pudding: Chia Pudding

And of course my other favorite healthy snack: air popped popcorn!

Brown Bag Popcorn

Most microwavable popcorn that you see in stores (even the “low fat” kind) is filled with oils, butter, and tons of salt. By air popping your own popcorn, you can enjoy it as a light guiltless snack without the extra sodium and fat! Take that movie theater popcorn! All you need is a brown paper lunch bag, popcorn kernels, a measuring cup, and a minute and thirty seconds!

Brown Bag Popcorn


Brown Bag Popcorn
Makes about 4 cups popped (one serving= 2 cups)

1/4 cup popcorn kernels – yup, thats it!

Measure and pour the kernels into a brown paper bag. Close the bag by folding the open edges three times. DO NOT staple or tape the bag closed. Microwave on highest power for 1 minute and 30 seconds. Sprinkle with your favorite salt-free seasoning.
Note: Some microwaves cook faster than others, so if you start to hear 3 second pauses in between pops, it is probably done.

Brown Bag Popcorn


Join me in making small healthy changes to reach your goal. Let’s do this together!

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Desserts, Raw, Recipes, Treats, Vegan, Vegetarian

Healthy Vegan Banana Split

Happy friday and congratulations to the winner of my Chobani Giveaway: Nicole B.!
“I love to use greek yogurt to make salmon salad with smoked salmon, capers, red onions, cucumbers and dill. YUMMY :)” -Nicole
Start making room in your refrigerator for that yogurt! haha

I wanted to say thank you to all of my readers for being so supportive during this roller coaster of a week or so. Between my surgery, thyroid acting up, possibility of PCOS, and countless blood tests I am absolutely exhausted and you guys have really cheered me up! I really wanted to post Part 4 of my Q&A yesterday but I was sidelined by another trip to the doctor and more blood work! I will definitely give you guys a more in depth description of what has been going on in the health department some time next week. For now, have a great weekend, make yummy healthy food, exercise outdoors, and enjoy a banana split! xo

Oh yes you read read the title right, HEALTHY VEGAN BANANA SPLIT! In honor of National Banana Split Day (August 25th) TasteSpotting will be featuring none other than banana splits on their home page this Friday, August 24th to celebrate. To make this holiday even sweeter, DOLE Bananas gave me a challenge to create a healthy banana split under 350 calories. You know that I am not into counting calories, but I couldn’t pass up this awesome challenge. I’m always excited to make healthy versions of often unhealthy favorites.

Right now you are probably thinking, ya right… good luck with that, but I have created an awesome Banana Split that won’t split your pants! This is my take on the old fashioned banana split. My b-split consists of a creamy raw vegan ice cream made with only three natural ingredients and no added sugar, topped with a fluffy vegan cashew cream and juicy bing cherry all for only 295 healthy calories! Now that’s some NICEcream!

Made of avocado, mango, and banana, this nicecream is filled with heart healthy fats and over 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. Plus it tastes oh so good! Helathy and tasty? Win win.


Healthy Vegan Banana Split
serves 1

Raw Vegan Nicecream
1/2 (63g) frozen banana
1/2 cup (70g) frozen mango
1/4 (50g) medium avocado

Cashew Cream
1/8 cup (14g) cashews + 1 1/2 Tbsp water
1/4 tsp pure vanilla extract
1/8 tsp stevia

On Top
1 cherry
remaining 1/2 (63g) of the banana

Prep: Peel and cut the banana in half. Freeze one half (for ice cream) before hand. Also slice and pre-freeze mango and refrigerate the avocado. Combine cashews, water, vanilla extract, and stevia together in a jar and let it sit for at least 1-2 hours.
Directions: Combine the 1/2 frozen banana, frozen mango, and avocado in a food processor and blend until smooth and creamy. Transfer the ice cream to a bowl. Rinse the food processor and pour in the cashew mixture and blend for 2-3 minutes until smooth and fluffy. Top your ice cream with cashew cream and garnish with fresh banana slices (from the leftover banana half) and a cherry.
Note: If you eat the nicecream directly after blending, it will be similar to a soft serve consistency. For a more solid ice cream like treat, transfer the ice cream to a container and freeze for about 1 hour before eating.

Show me and DOLE Bananas your healthy banana split creations on Twitter, Facebook, and Instagram, and hop over to TasteSpotting for more mouth watering banana splits!
RFFMBT Twitter, Facebook, & Instagram
DOLEBananas Twitter & Facebook

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Dinner, Lunch, Recipes, Vegan, Vegetarian

Black Bean Burgers

Soy protein concentrate, textured soy protein concentrate, basil, methylcellulose, hydrolyzed soy and corn protein, caramel color, disodium guanylate, disodium inosinate, modified vegetable gum, autolyzed yeast extract, natural butter flavor, whey, guar gum, natural smoke flavor, soy lecithin, calcium chloride, ferrous gluconate, textured wheat gluten, corn oil, calcium caseinate, artificial flavors, caramel color.

Wait… I’m sorry, I thought I was buying VEGGIE patties?

Some store bought “vegetable” patties shouldn’t even legally be able to use the word “vegetable” (or “food” for that matter) on their packaging. Some patties are loaded with sodium, unrecognizable chemical ingredients, and fillers that barely constitute as food.

Celebrate Memorial Day Weekend right! You owe it to your body to feed it natural whole foods. Skip the frozen veggie patties and opt for a homemade black bean burger instead! These patties are easy to make and can be kept in the freezer for quick easy meals. Use these black bean patties for any burger or meal that calls for “beef!”

For a low carb option, try serving your Black Bean Burgers on Portabella Buns!
Simply remove the gills and stem from 2 large portabella mushroom caps and grill over medium heat.
Dress your burger with your favorite toppings such as fresh lettuce, tomato, onion and avocado.
Use the Portabella Buns as you would with a regular hamburger bun!

Black Bean Burger
Serves 4

2 cups black beans (no salt added or low sodium)
1/2 chopped yellow onion
1/4 cup finely ground flaxseed
1 Tbsp chopped garlic
2 Tbsp freshly chopped cilantro leaves
2 tsp chili powder
2 tsp black pepper

Thoroughly rinse and strain black beans. Chop the yellow onion, garlic, and cilantro leaves. Combine all ingredients in a mixing bowl and stir until well mixed. Transfer the contents to a food processor and pulse until it reaches a smooth yet firm consistency. Add water 1 Tbsp at a time to help reach your desired consistency.
Note: The mixture should be moist and smooth but still firm. It should not be crumbly.

After the mixture has reached the proper consistency, divide it into 4 patties. Place a pan over medium/high heat and lightly coat with nonstick cooking spray. Place patties in the pan and cover and grill for about 4 minutes on each side. Spray the pan with cooking spray in between flips to prevent sticking. Continue cooking and flipping until they become firm and browned but not dry.
Note: If storing the black bean patties in the freezer; follow all instructions and precook patties before freezing. Let the patties cool. Place wax or parchment paper in-between each patty to prevent from sticking together. Store the patties in a ziplock bag, and freeze. Reheat each patty in the microwave before eating!

Have a safe and fun Memorial Day Weekend!
Grill those veggies, and go rabbit!
xo

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