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Breakfast, Contests & Giveaways, Desserts, Snacks

Chobani Muffin For One + Giveaway

Motivation Monday: “I don’t sweat, I sparkle!”

Sooo my Q&A did not end up happening on Friday, or even Saturday… but it will be here this week! Trust me, I don’t get my stitches out until August 30th, so there is still plenty of time for me to type away on the couch. There are only so many times that I can see Happy Feet, Kung Fu Panda, and Pirates of the Caribbean on TV. This past weekend turned out to be much busier than I planned. Or maybe it just seemed busier because everything I did ended up taking 10 times as long with my gimpy foot and crutches in tow. My birthday celebrations continued with the arrival of one of my very best friends Kelsie flying in from NY and another birthday dinner with my volunteer group. Amongst the birthday festivities, I still had a few minutes for a healthy baking recipe that is “nothing but good.”


Chobani naturally powered 5 US athletes to the Olympic Games in London 2012, bringing 2 gold medals home for Team Chobani!
I don’t know about you, but I was so happy to see Chobani sponsoring Team USA at this years Olympics. It’s such a refreshing change to see something that athletes most likely consume, compared to unhealthy fast food like McDonald’s being promoted. The more Chobani commercials I saw throughout the games, the less Chobani I saw on the shelves at my local grocer. It looks like their advertising worked, go CHO!

Who said muffins can’t be make for a healthy breakfast? Today I have a recipe for a super moist, fluffy single serving muffin made with Chobani’s new Vanilla Chocolate Chunk Greek Yogurt. This little treat is baked without any oil or butter, making for a light protein filled muffin with healthy ingredients. If you’re anything like me, making one dozen muffins is just dangerous. You no longer have to be afraid of eating one too many muffins, because this is a muffin for one. For someone who always wants “just one more” or someone who lives alone, your problem has been problem solved!


Chobani Muffin For One
Serves 1

4 Tbsp Chobani Vanilla Chocolate Chunk Greek Yogurt
3 Tbsp whole wheat flour
1 Tbsp liquid egg whites
1 Tbsp chia seeds
1/2 tsp pure vanilla extract
1/4 tsp or 1 packet of stevia
1/4 tsp baking powder

Preheat oven to 375 degrees. Combine all ingredients and stir until well mixed. Pour the batter into a cupcake liner in a muffin tin. Bake for 15 minutes. Remove from oven and let cool for 5-10 minutes. Enjoy warm out of the oven.
Note: This recipe would also work great with other Chobani flavors such s cherry or blueberry where there are chunks of real fruit!

In collaboration with Chobani, I am hosting a giveaway! One lucky RFFMBT reader will win 6 blended 16oz containers of Chobani Greek yogurt!

For your chance to win:

  • Leave a comment on this post “Chobani Muffin For One + Giveaway” telling me your favorite way to eat Greek yogurt!
  • You can earn another entry by tweeting: “Enter to win 6 @Chobani 16oz Blenders! Hosted by @EatRabbitFood http://bit.ly/SftpUz .”
  • Complete your Twitter entry by leaving a separate comment on this post with a copy of your tweet.
  • You can earn an additional entry by taking a photo of your favorite breakfast on Instagram along with the tag @RabbitFoodForMyBunnyTeeth and hashtag #RFFMBTchobani
  • Complete your Instagram entry by leaving another comment on this post with a link to your Instagram image.
  • That means you can earn up to 3 entries: comment on this post, tweet, and/or Instagram!
  • All entries must use a valid email address.
  • Contest open to U.S. residents only.
  • All entries must be posted by Thursday, August 23 at 11:59pm (PST).
  • The winner will be announced on Friday, August 24.

Here is a list of other RFFMBT recipes that contain Greek yogurt:
Carrot Cake Smoothie
Cinnamon Apple Pie Quinoa Parfait
Honey Wheat Protein Pancakes
Cherry Almond Green Tea Smoothie Bowl
Healthy Beet Cookies
Cherry Chia Parfait
Honey Yogurt Covered Grapes
Protein Popsicles
Individual Protein Cheesecake
Quinoa Grape and Sunflower Seed Parfait

Don’t forget to Follow Chobani on Facebook and Twitter for more Greek yogurt goodness!
Good luck little CHObunnies!

* The giveaway has ended, and the winner will be announced on Friday, August 24.
** Congratulations to the winner: Nicole B.

| 194 Comments
Dinner, Lunch, Recipes, Vegan, Vegetarian

Take 5 Salad Dressing

Congratulations to my DOLE Salad Circle Party giveaway winner, Vanessa G!
” My favorite salad ingredient is juicy, red tomatoes. :) I told my teacher friends I work with about the giveaway. I hope that counts as points! You know how teachers love free stuff! Haha. I’d love to win so we can have a salad party. :) ”
Enjoy! xo

Holy guacamole, yesterday was absolutely crazy! As you may know, I launched my official online store with my signature “EAT MORE RABBIT FOOD” shirts! In under 30 minutes I was sold out of all size large and extra larges! WOW, seriously made me blush! I received tons of emails asking for shirts, but I never could’ve imagined them selling this fast! Your support is truly amazing! It’s just me, myself, and I running my blog, Facebook, Twitter, Pinterest, Instagram, Email, and now my store, so I really appreciate your patience and support! In a few short hours I had a triple digit number of orders that I am now organizing and shipping to their recipients. I am sooo excited for you guys to get your shirts! Because of the super quick sales, the online shop is down for some maintenance and updating, but it should be back shortly, since I still have some shirts available for purchase.

This whole online store thing is brand new to me and I am quickly learning so much. For example, I need to find shirts that are available in more sizes! I have been getting quite a few comments and messages about shirts not being available in larger sizes, and this is a great suggestion for my next batch of shirts! Since the first day that I launched my blog, I have been receiving inquiries about the “EAT MORE RABBIT FOOD” shirt that I am wearing in my main photos. By popular demand, I did everything that I could to get the exact same heather green American Apparel racerback to sell on my site. Unfortunately American Apparel only offers a small variety of shirts in this color, which left me with my favorite racerback in sizes XS-L and a women’s T-shirt from S-XL, so I made sure to order every size available!

I in no way shape or form intended to exclude anyone from being able to buy a certain sized shirt. I have been the girl who didn’t fit clothes at a “regular” store before and I know how it feels to leave empty handed and never wanted that to happen on my own website. I’m still getting the hang of things and learning what everyone wants to see on RFFMBT! This was only the first round of RFFMBT shirts and I’m positive that there will be many more to come.That being said, I would love YOUR input on what YOU would like to see in the next round of shirts/merch! I have had all different types of suggestions from gym bags, to socks, and some different clothing brand options! One reader suggested that I look into Just My Size by Hanes for a variety of sizes and comfy basics to print on!

What would you like to see in the RFFMBT Store? New styles, brands, sizes, colors, designs?
I can’t wait to hear your ideas!



Since I announced my DOLE Salad Circle Party Giveaway winner today, I thought that it was appropriate to give you guys a salad dressing recipe! Today’s super simple recipe comes from none other than Chef AJ. She has created a sweet and tangy, fat-free, plant based salad dressing that takes only 5 ingredients to make! What a woman! This is a fabulous addition to salads that already contain your recommended serving of plant based fat. Say your salad already includes nuts or avocado… just drizzle one tablespoon of naturally fat-free Take 5 Salad Dressing for great flavor and balance. This can also be used as a dip for veggies i.e. sliced bell pepper, carrots, and broccoli!

Take 5 Salad Dressing
Makes nine 1 Tbsp servings

2 Tbsp water
2 Tbsp lemon juice
2 Tbsp low-sodium miso paste (I use Kyoto White Low-Sodium Miso Paste)
2 Tbsp date syrup or maple syrup
1 Tbsp dijon (preferably low-sodium)

Combine all ingredients in a small jar or container with lid and shake shake shake, shake shake shake, shake your dressing. shake your dressinggggg!
Note: If you have never purchased miso paste before, it can usually be found in the refrigerated soy/dairy/yogurt section of most grocery stores. I buy mine at whole foods.

Have a fabulous weekend! xo

| 18 Comments
Breakfast, Desserts, Recipes, Snacks, Treats, Vegetarian

Oatmeal Raisin Cookie Bake

Imagine having a fluffy oatmeal raisin cookie for breakfast. Sounds delicious right? Well I have the recipe of all recipes for you! Satisfy your cookie cravings with a healthy Oatmeal Raisin Cookie Bake that makes for a super quick and easy breakfast on the go, or even dessert for that matter! No actual baking required!

Healthy
Easy
Quick
Satisfying
Tasty
Short prep time
Minimal dishes
No baking required
I’m in heaven. 



Oatmeal Raisin Cookie Bake
Serves 1 

1/4 cup liquid egg whites
1/4 cup rolled oats
1/2 banana mashed
2 Tbsp raisins
1 Tbsp chia seeds
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp baking powder

Mash the banana and combine with all ingredients until well mixed. Lightly spray a small microwave safe bowl with nonstick cooking spray. Pour the oatmeal raisin cookie mixture into the bowl and microwave (uncovered) for 1 minute and 30 seconds. Remove the bowl from the microwave (caution, bowl will be hot). Flip the bowl upside down on a plate to release the oatmeal raisin cookie bake, enjoy hot.

The Rabbit Food Pyramid Breakdown
Produce: banana & raisins
Whole Grain: rolled oats
Protein: egg whites
Plant Based Fat: chia seeds

| 27 Comments
DIY

DIY Recycled Gift Bow

A couple of weeks ago I posted a picture of my famous newspaper gift wrapping and bow on Instagram and a few of you wanted a tutorial, so here is it! Although this isn’t a Fashion Friday DIY, and it has nothing to do with health or fitness… I did use Fitness Magazine as my bow material and the Sports section of the Los Angeles Times for my Wrapping! Plus, I just love DIYs and it’s still something fun and easy to make! I cannot tell you how many times I was wrapping paper-less in college. It seemed like every week was someone’s birthday, and I needed a makeshift gift wrap that didn’t look like it was thrown in a Trader Joe’s grocery bag, although I have done some sweet wrapping with those bags! The possibilities of recycled gift bows and wrapping are endless from magazines, newspaper, maps, photos, and posters. Whatever you decide to use, you can make some gorgeous eco-friendly custom wrapping!


DIY Recycled Gift Bow
Makes 1 cute bow

1 magazine page
1 ruler
1 pen
1 pair of scissors
1 stapler
1 roll of tape
10 minutes


1. Select one magazine page for your bow. It can be random or based on color, pattern, etc.
2. Carefully remove your selected page from the magazine.
3. With a ruler and pen, measure and mark the magazine page into 9 strips that are 3/4 inch each. The last “leftover” strip will be a little wider than 3/4 inch, this is ok.
4. Cut each strip in a straight line.
5. Leave the first 3 strips full size. Remove 1 inch off of the top of the next 3 strips. Remove 2 inches off of the top of the next three strips. Cut the remaining strip so that it is 3 1/2 inches in height.
6. Take one strip (with the color you want to show on the outside) and loop one end to the center, at a diagonal so a “ribbon” shape is formed.
7. Loop the remaining end so that the strip resembles a figure eight and secure it with a staple.
8. Follow steps 6 and 7 with each of the strips and keep them in size order. Take the 3 1/2 inch single strip and form it into a loop and staple or tape the ends together.
9. Take the first set of same sized figure eights and arrange them into a flower shape and secure them together with a  staple.
10.  Follow step 9 with the next 2 sets of figure eights.
11. Place each flower on top of each other and secure with a rolled piece of tape; largest on the bottom and smallest on the top.
12. Finish your bow by filling the center in with the remaining loop. Secure the loop with a rolled piece of tape.

Optional: Wrap your gift in newspaper or matching magazine pages, enjoy!
Custom Cards: I love making cards out of Crossword Puzzles from newspaper and magazines. You can try to fill the spaces with a note to your gift recipient! 

| 15 Comments
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

| 17 Comments

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