quinoa

Dinner, Lunch, Recipes, Tips, Vegan, Vegetarian

Pistachio Ice Cream Smoothie

Ok, so today was really… blah to say the least.
I have been dealing with some really crazy health issues recently; long story short my thyroid is out of whack and I have been in and out of doctor’s offices and getting pricked by way too many needles trying to figure out what is going on! So far they think I have hyperthyroid, but I am on a waiting list to see an endocrinologist. I am so exhausted from telling different doctor’s what is going on that I cannot even begin to tell you how I feel right now, so I will get to that in a different post when I have more energy! For now, I will just say that I have been feeling abnormally crappy and moody and have realized that the only thing that can actually make me feel better is by eating healthy. I’ve been trying all different variations of green smoothies to boost my energy and provide a quick dose of nutrients to my body and it has been making such a difference! When I eat clean ‘n’ green I feel sooo much better. I still don’t feel 100% fabu at the moment, but better! It’s amazing how the food we eat can have such a big impact on how we feel!

Since I have noticed how great I feel with the addition of green smoothies in my diet, I will be experimenting with some more super interesting (but tasty) green smoothies! This one is a little more “green” than my Thin Pint Protein Smoothie, but still delicious if you are looking to try something new! The ingredient list may look a little whacky, but quinoa was probably the best little addition. The quinoa gave my smoothie a super thick texture and a boost of complete protein! Win win.

Pistachio Ice Cream Smoothie
Serves 1

1 cup almond milk
1 cup kale -packed
1 frozen banana
1/2 cup cooked quinoa
2 Tbsp unshelled pistachios
1 Tbsp unsweetened shredded coconut
1 + 1/2 tsp pure vanilla extract
1/2 tsp cinnamon
1 packet stevia if desired

Cook and refrigerate quinoa beforehand. Start by combining the kale and milk in a high powered blender and blend until it is completely smooth (to avoid grainy texture). Next add the pistachios and coconut and blend thoroughly. Add in the quinoa and blend completely to ensure a smooth texture. Next add the rest of the ingredients and blend away. Serve chilled.


The Rabbit Food Pyramid Breakdown
Produce: kale & banana
Whole Grain: quinoa
Protein: milk
Plant Based Fat: pistachios & coconut

| 73 Comments
Dinner, Lunch, Recipes, Vegan, Vegetarian

Southwest Quinoa Collard Wraps

The last time I was in Houston visiting Sam, we invented an awesome dinner dish! Since we were cooking together, this didn’t end up as a single serving sized recipe, but trust me, you will want to have this everyday for as long as your leftovers last! I got Sam totally addicted to quinoa (keen-wa) with my Apple Pie Parfait  and it has turned into one of his favorite whole-grains. If your meat loving boyfriend, hubby, dad, or brother is scared of vegetarian or vegan meals, this one is boyfriend approved and a great option for “Meatless Mondays” if you’re trying to go veggie! If you are a big time RFFMBT fan, you may remember a sneak peek photo of this recipe that I posted on my Facebook page! At last, the detailed recipe is finally here!

This is a great healthy dish if you are having guests over for lunch or dinner. You could even set up a little wrap station where your guests can make their own collard wraps!



Southwestern Quinoa Collard Wraps
Serves 4-5

1 bunch collard greens
1 cup dry quinoa + 2 cups water
1/4 cup low sodium vegetable broth
1 15oz can unsweetened corn
1 15oz can low sodium black beans
1 large red bell pepper
1/2 yellow onion
1 ripe avocado
1 Tbsp lemon juice
1 Tbsp Southwest/Fajita seasoning (I used Mccormick Salt-Free Southwest)

Bring quinoa and water to a boil, then reduce to low heat and cover for 10-15 minutes until water is absorbed. Dice the onion and bell pepper and sauté in a pan with low sodium vegetable broth over medium/high heat. While the quinoa is cooking and peppers and onions are sautéing, rinse and strain the beans and corn. Once quinoa has finished cooking stir the beans and corn into the same pot. After the peppers and onions have become tender and cooked, stir them into the quinoa mixture as well. Add fajita seasoning and lemon juice to taste and gently mix into the quinoa until well combined. Cover the quinoa mixture and set aside. Rinse and dry collard greens and remove stems. Remove the avocado “meat” from its skin, and cut into thin slices. Place a collard green leaf on a plate and fill with 1 cup of the quinoa mixture, 1/4 avocado slices, and roll up into a wrap. Cut in half and serve!
Note: This recipe pairs really well with mango! Cut one mango into slices and add into the wrap along with the avocado for some sweetness.

The Rabbit Food Pyramid Breakdown
Produce: collard greens, bell pepper, onion
Whole Grain: quinoa and corn
Protein: beans
Plant Based Fat: avocado

| 52 Comments
Breakfast, Contests & Giveaways, Recipes, Vegan, Vegetarian

Banana Bread Breakfast Quinoa + DOLE Bananas Giveaway

A couple of weeks ago, I received an email from DOLE Bananas asking if I would like some coupons for free bananas. After the shock that DOLE Bananas (OMG!) emailed me, of course I immediately replied with a very enthusiastic YES! DOLE Bananas was sweet enough to send me a huge stack of coupons for bananas, and let me say, they were instantly put to good use! I have been going bananas in the kitchen, literally! I picked up tons of bananas and threw a bunch (no pun intended) in the freezer (peeled) for future smoothie use, and started crafting away on some new nana recipes for you guys!

Bananas have so many health benefits, they might as well be called “Nature’s Original Energy Bar!” DOLE sent me some awesome banana facts to show that they aren’t just delicious, but nutritious too!

  • Bananas are a good source of vitamins and nutrients – especially vitamins B6 and C, potassium, manganese and dietary fiber.
  • Bananas replenish necessary carbohydrates, glycogen and body fluids burned during exercise; contain electrolytes; and are the perfect alternative to processed sports drinks and bars packed with sodium and sugar.

Since I am a huge fan of bananas and breakfast, I wanted to try making a banana bread type of oatmeal… without the oats! I love quinoa for it’s amazing health benefits, so I decided to use it as a breakfast bowl/porridge type of meal. It turned out AWESOME, and I will be making this more often, especially when I need a break from oatmeal!



Banana Bread Breakfast Quinoa
Serves 1

1 very ripe banana – mashed
¼ cup dry quinoa
¼ cup almond milk (or milk of your choice)
2 Tbsp walnuts
½ tsp pure vanilla extract
¼ tsp cinnamon

Cook the quinoa on the stove to package instructions. After the quinoa has finished cooking (while over low heat), stir in the almond milk, mashed banana, vanilla, and cinnamon. Mix the walnuts into the quinoa or add on top. Transfer to a bowl and enjoy warm.
Note: You could add additional milk until desired texture is reached.

The Rabbit Food Pyramid Breakdown
Produce: banana
Whole Grain: quinoa
Protein: milk
Plant Based Fat: walnuts

In collaboration with DOLE Bananas, I am hosting a giveaway of  “$1 off DOLE Bananas” coupons for 5 lucky winners! Each winner will receive 5 coupons! 

For your chance to win:

  • Leave a comment on this post “Banana Bread Breakfast Quinoa + DOLE Bananas Giveaway” with your favorite way to eat bananas!
  • All entries must use a valid email address.
  • Open to U.S. residents only.
  • All comments must be posted by Sunday, July 1st at 11:59pm (PST).
  • 5 winners will be randomly selected and announced on Monday, July 2.

Go Bananas Every Day™ and receive daily recipes, serving suggestions and tips by following DOLE Bananas on Twitter and Facebook!

I have complied a list of some RFFMBT recipes that include bananas:
Healthy Vegan Banana Bread
Banana Nicecream
Peanut Butter & Banana Toast
Banana Hazelnut Toast With Ricotta
Protein Pancakes
Chocolate Cake Batter Overnight Oats
Ch Ch Ch Chia Pudding
Carrot Cake Smoothie
Gargantuan Green Giant
It’s Easy Being Green Smoothie

* The giveaway has ended, and the winners will be announced on Monday, July 2.
** Congratulations to the winners: Killian from PA, Jessica from IL, Sara from VA, Elizabeth from TX, and Leanne from CA.

| 173 Comments
Dinner, Lunch, Recipes, Vegetarian

Quinoa Crusted Tempeh

My favorite protein at the moment is tempeh (tem-pay) and of course my whole-grain obsession of the century is quinoa (keen-wa)! Breaded and crispy foods are so yummy, but usually not very healthy. I typically eat my tempeh plain and grilled or in stir-frys so I decided it was time for a change. Since my obsession with quinoa is still going strong, I wanted to try “breading” my tempeh with it! It turned out so delicious and I loved the texture it gave. This meal turned out to be the ultimate protein power plate with 32 grams of protein! I can’t wait to add a boost of quinoa protein crust to my tofu next time!



Quinoa Crusted Tempeh
serves 1

4oz tempeh
1/4 cup uncooked quinoa (any color will work, I used tri-colored)
1 Tbsp olive oil
1 egg
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp lemon pepper
1/4 tsp paprika
1/4 tsp garlic powder
2 cups field greens
1 Tbsp white balsamic vinegar

Place oil a pan over medium heat and let the oil warm up. Place the uncooked quinoa in a separate bowl and set aside. Combine the egg and all spices (alt, cumin, lemon pepper, paprika, ad garlic powder) in a bowl and mix thoroughly. Dip the tempeh into the egg mixture, coating it completely. Then dip the tempeh in the dry quinoa until it is covered. Carefully place the tempeh in the pan and cook each side for about 3 minutes. Continue flipping until quinoa and tempeh start to brown. Remove the tempeh from the stove and cut into 1/2 inch thick strips. Place over a bed of fresh greens and top with white balsamic vinegar.

The Rabbit Food Pyramid Breakdown
Produce: field greens
Whole Grain: quinoa
Protein: tempeh and egg
Plant Based Fat: olive oil

| 29 Comments
Dinner, Lunch, Recipes, Vegan, Vegetarian

Quinoa Salad Stuffed Avocados

I hope that everyone had a fabulous weekend. I spent a lot of time in the kitchen working on some fun new recipes and I cannot wait for all of my little bunnies to try them!

On the menu today is a flavorful quinoa salad packed with protein, served in an avocado “bowl”! The healthy fats and fiber from this fresh vegan dish will keep you full and focused for hours.


Quinoa Salad Stuffed Avocados
Serves 2

1 Avocado
1/4 cup dry quinoa
1/2 cup chickpeas
1 cup cherry tomatoes
1/4 cup chop cilantro
1/4 cup chop spinach
1 Tbsp Water
1 Tbsp dijon mustard
1/2 tbsp lemon juice
1/2 tsp agave
1/4 tsp cumin
1/4 tsp garlic powder

Cook the quinoa to package instructions and set aside. Finely chop the cilantro and spinach, and combine with mustard, lemon juice, agave, cumin, and garlic. Add one tablespoon of water to the dressing until it is all well combined. Cut the cherry tomatoes into halves. Add tomatoes and chickpeas to the quinoa. Pour dressing over the quinoa mixture until it is evenly coated. Cut the avocado in half and remove pit. Top with even parts of quinoa salad.


The Rabbit Food Pyramid Breakdown
Produce: tomatos, cilantro, spinach
Whole Grain: quinoa
Protein: chickpeas
Plant Based Fat: avocado

| 14 Comments

1 2 3