recipe

Dinner, Recipes, Snacks, Treats, Vegan

Date & Olive Tapenade

Ok my little bun buns, here it is. The tapenade you’ve all been waiting for! The salty sweet spread I have been bragging about for days. My favorite thing from the Natural Delights Medjool Dates Summit. The recipe I have been craving twenty four seven. DATE OLIVE TAPENADE! Vegan, gluten-free, no added salt, and no added sugar! 100% om nom nom worthy. Spread it on top of a crostini with a slather of goat cheese, and you will be in heaven! You must make this for your next party. Best appetizer. The end. Enjoy!

Olive-Date-Tapenade-1
Olive-Date-Tapenade-5
Olive-Date-Tapenade-3
Olive-Date-Tapenade-4

Date & Olive Tapenade
Recipe By: Bob Nidiffer

1 cup chopped Medjool dates
1/3 cup water
1/3 cup pitted Kalamata olives, chopped
2 Tbsp extra-virgin olive oil
1 Tbsp balsamic vinegar
1 Tbsp drained capers, chopped
1 tsp fresh thyme, chopped
Optional: 1/2 cup chopped walnuts – I actually loved it without them!

Goat Cheese
1 log soft goat cheese

Crostini
1 whole grain or French baguette
Olive oil cooking spray

Combine chopped dates and 1/3 cup water in a saucepan. Cook over medium-high heat until liquid evaporates and dates are soft, about 5 minutes. Transfer dates to a food processor. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme and process into a spread.
Optional: Fol chopped walnuts into the date & olive spread.
Crostini: Preheat oven to 350. Slice baguette into thin slices and place on a cooking sheet. Generously spray the bread with a coat of olive oil cooking spray. Bake for 12-15 minutes or until golden and crispy.
Note: Can be made up to 3 days ahead. Cover and refrigerate, but bring to room temperature along with cheese before serving.

Olive-Date-Tapenade-2
The Rabbit Food Pyramid Breakdown
Produce: dates (fruit)
Whole Grain: baguette (50g serving)
Protein: goat cheese (1/4 cup serving)
Plant Based Fat: olives & olive oil (2 Tbsp serving of tapenade)

| 11 Comments
Breakfast, Lunch, Raw, Vegan, Vegetarian

Kiwi Greenie

Congratulations to the winner of my Red Apple Lipstick Giveaway: Katie!
Be sure to check your email to claim your prize, Katie! xoRFFMBT red apple giveaway winner— Winners are chosen using a random number generator : ) —

Today’s recipe is a green smoothie, just in time for this massive heat wave headed our way! It includes tropical flavors of mango and kiwi along with super spinach, and plant based fat from avocado to give a rich creamy texture! Enjoy!

Kiwi Greenie
Kiwi Greenie
Kiwi Greenie
Kiwi Greenie
Serves 1

1 kiwi, peeled
1 cup frozen mango
1 cup frozen spinach (or 2 cups fresh)
3/4 cup unsweetened almond milk
1/4 medium avocado

Combine all ingredients in a high powered blender and blend until smooth.
Note: If you don’t have a high powered blender, start by blending the spinach and almond milk first until spinach is completely smooth. Then add other ingredients.

Kiwi Greenie

| 2 Comments
Breakfast, Recipes, Snacks, Vegetarian

Mango Avo Smoothie

Motivation Monday: “I can & I will.”

Ok soooo shirts are still not up in the store guys! I thought I could get it done last week, but I’ve been so busy! Five days in, and August has already been a crazy month!

I haven’t done a smoothie recipe for quite some time and sine the weather is heating up here in Southern California, I thought it was about time. Have you ever tried avocado in a smoothie? Not only does it add a dose of healthy fats, omega-3, vitamins A, C, E, K and B6, along with an enormous amount of potassium, but it adds the perfect creaminess to your morning schmoozie. If you aren’t a fan of avocados, this is a great place to start since the flavor is very mild and almost unrecognizable in this mix of mango and yogurt.

Add some healthy plant-based fats to your morning smoothie with a little dose of avo!

Mango Avo Smoothie
Mango Avo Smoothie
Mango Avo Smoothie
Mango Avo Smoothie
Serves 1

1 cup chopped frozen mango
6 oz Plain nonfat Greek yogurt
1/4 medium avocado
1/4 tsp cinnamon
2-3 Tbsp water

Combine all ingredients in a high powered blender and blend until smooth. Add water as needed to get the blender going.

The Rabbit Food Pyramid Breakdown
Produce: mango
Whole Grain: enjoy with 1 slice of whole grain toast. I love Ezekiel 4:9 Sprouted Grain Low Sodium Bread
Protein: Greek yogurt
Plant Based Fat: avocado

| 12 Comments
Dinner, Lunch, Recipes, Vegetarian

Rustic Ricotta & Peach Pizza

Everyone loves pizza, right?
And homemade pizza? Even better!
What if I told you that you could have this entire pizza, for yourself?
That’s right, this homemade pizza is personal sized!
Dough and all, from scratch – following The Rabbit Food Pyramid!

Grab your ingredients, preheat your oven, and get ready for the best pizza of the summer!
My Italian side is very happy with this little creation!

Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza

Rustic Ricotta & Peach Pizza
Serves 1

Dough:
¼ cup whole-wheat flour
1 egg white
1 Tbsp almond milk
½ tsp oregano
pinch of salt
pinch of pepper

Ricotta mixture:
1/4 cup nonfat or lowfat ricotta cheese
1 Tbsp scallions (or chives), chopped
1/2 Tbsp lemon juice
1 tsp olive oil

Toppings:
1/2 peach, thinly slices
1 tsp balsamic glaze

Preheat oven to 450. Combine all of the dough ingredients and mix well. Generously spray a baking sheet with nonstick or olive oil cooking spray. Thinly spread the dough on the baking sheet. In a new bowl, combine the ricotta ingredients and mix well. Spread the ricotta over the uncooked dough, leaving 1/2 inch of the outer edge for crust. Thinly slice 1/2 of a peach and place slices over the ricotta. Transfer the pizza to oven and bake for 12-13 minutes or until edges become golden brown. Remove from oven and drizzle with balsamic glaze. Cut and serve hot.

The Rabbit Food Pyramid Breakdown
Produce: scallions and 1/2 peach
Whole Grain: whole grain flower in the pizza dough
Protein: ricotta cheese and egg white
Plant Based Fat: olive oil

| 5 Comments
Dinner, Lunch, Recipes, Vegan, Vegetarian

Miso Tempeh Wrap

Don’t forget you still have until Midnight tonight (July 11) to enter for your chance to win some Spirulina & other goodies from Nutrex Hawaii!

Speaking of Hawaii, my grandparents go to Hawaii every year for my grandma’s birthday on July 6th. This year, my grammy celebrated with her friends at a raw vegan restaurant called Maui Kombucha in their “Eat More Rabbit Food” shirts and Carrot Logo Leggings!
I died when she sent me these photos! Isn’t she the cutest?!

Eat More Rabbit Food MauiFrom left to right: My grammy Gail (76), Barb (86), and Carol (72)

Barb’s husband Don is 100% vegan, so she is pretty much vegan/vegetarian.
As for my grandma and Carol, they’re big time veggie lovers!
My grandma said that the owner brought out free kombucha shooters for the table when they arrived haha, how fun!

 

I loveee food blogs, especially when I cannot decide on what to make for dinner. Yes, bloggers read blogs too! While browsing around, I was totally inspired by (and drooling over) the lovely Kathy Patalsky’s recipe for Kale Avocado Wraps w/ Spicy Miso-Dipped Tempeh. I knew I had to try it, so I made all of the ingredients in proportion with the Rabbit Food Pyramid guidelines, and dinner was served! I love showing you guys how easy it is to make other recipes Rabbit Food Pyramid friendly!

Miso Tempeh Wraps
Miso Tempeh Wraps
Miso Tempeh WrapsI even made the Miso Tempeh again the next day, subtracted the wrap, and added 1/2 cup of cooked brown rice to make a salad/rice bowl!

Miso Tempeh WrapsSince I didn’t have miso paste on hand to make Kathy’s Chipotle Miso Dressing I used a shortcut Low-Fat Miso Sesame Seed Dressing by Galeos. Not exactly the same as her dressage, but the results were excellent, and the nutrition stats are awesome! 1 Tbsp Galeos Miso Sesame Seed Dressing = 25 calories, 1g fat, 4g carbs, .5g sugar, and only contains 8 ingredients that you can actually pronounce! Not too shabby!

Miso Tempeh Wraps
Recipe adapted from Kathy Patalsky
Serves 1

1 medium whole wheat or sprouted grain tortilla
3oz tempeh
1 1/2 cups kale
1/4 cup chopped tomato
1/4 cup sliced red onion
1/4 avocado, sliced
2 Tbsp Galeos Low-Fat Miso Sesame Seed Dressing, divided
a pinch of ground chipotle
pinch of fresh ground pepper

Rinse and dry chopped kale. Massage with 1 Tablespoon of miso dressing. Chop tomato and onion and add to the kale, set aside. Slice avocado and set aside. Lightly spray a skillet with nonstick cooking spray. Cook tempeh in 1 Tablespoon of miso dressing over medium heat and sprinkle with a pinch of pepper and chipotle. Allow the tempeh to cook on both sides for about 2 minutes each. Transfer the tempeh to the tortilla and add kale, tomato, onion, and avocado. Wrap tightly together, cut in half, and enjoy!

Try: Kathy’s Chipotle Miso Dressing on her blog Healthy. Happy. Life.!

The Rabbit Food Pyramid Breakdown
Produce: kale, tomato, and onions
Whole Grain: whole wheat tortilla
Protein: tempeh
Plant Based Fat: avocado
Catherine and Kathy DisneylandKathy and I on Splash Mountain at Disneyland! This photo was taken before we got completely soaked!

| 2 Comments

1 2 3 4