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Breakfast, Desserts, Recipes, Vegan, Vegetarian

Carrot Cake Bites

Hoppy Easter Everybunny!

Even if you don’t celebrate Easter, you can celebrate bunnies, spring, pastel colors, and carrot cake with me!
I’m so excited to hangout with my family this weekend. I will be celebrating Armenian Easter Saturday with my cousins tomorrow, and then Easter Sunday with my dad, mom, sister, grandparents, and aunt. Can’t wait for all of the bunny cuteness that will occur this weekend!

Since Easter is often associated with bunnies and carrots and those are pretty much the two best things on this planet, I thought it would be fun to make Carrot Cake Bites. Little bites of natural energy that won’t hurt your waistline! True rabbit food!

Carrot Cake Bites
Carrot Cake Bites

Carrot Cake Bites
Makes about 20 bites
Adapted from Baking Serendipity

1 cup rolled oats
1/2 cup shredded carrots
1/2 cup almond butter
1/3 cup maple syrup
1/4 chopped almonds
1/4 cup raisins
1/4 cup ground flaxseed
1/2 tsp cinnamon

In a mixing bowl, combine shredded carrots, almonds, raisins, flaxseed, and cinnamon and stir. Add almond butter and maple syrup and stir until evenly combined. Place mixture in refrigerator for at least one hour. Shape mixture into one-inch bites.

Don’t forget my other healthy carrot cake recipes:

Carrot Cake Oatmeal

Carrot Cake Oatmeal
Serves 1

1/4 cup rolled oats
1/2 cup water
1/2 cup grated carrot
1/4 cup nonfat cream cheese
1 Tbsp chia seeds
1 Tbsp maple syrup
2 Tbsp raisins
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp vanilla

Cook the oats with water in a pan over medium-high heat. Once most of the water has been soaked up into the oats, stir in the chia seeds, cream cheese, and grated carrot. Add in the rest of the spices, vanilla, and maple syrup and stir until all ingredients are combined. Transfer the cooked oatmeal to a bowl, garnish with extra shredded carrot, and top with raisins. Enjoy warm.

The Rabbit Food Pyramid Breakdown
Produce: carrot and raisins
Whole Grain: rolled oats
Protein: nonfat cream cheese
Plant Based Fat: chia seeds

Carrot Cake Smoothie

Carrot Cake Smoothie
Serves 1

1 cup chopped carrots
1 frozen banana
6oz Chobani Pineapple Greek Yogurt
1/3 cup unsweetened almond milk
1/4 cup rolled oats
1 Tbsp chia seeds
1/2 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger

Combine all ingredients in a blender and blend until smooth. Add almond milk as needed to acquire your desired thickness.
Note: For a vegan option, omit the Greek yogurt (and almond milk) and sub with 1 cup of coconut milk instead.

The Rabbit Food Pyramid Breakdown
Produce: carrot and banana
Whole Grain: rolled oats
Protein: Greek yogurt
Plant Based Fat: chia seeds

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Dinner, Lunch, Recipes, Vegan, Vegetarian

Lentil Loaf

Motivation Monday: “Eat to live, don’t live to eat.”

Hoppy Monday! I hope everyone had a great weekend! Things here have been busy busy busy. The past week was jam packed with exciting meetings and events, and later this week I’m off to San Francisco to speak at the 2013 Produce for Better Health Annual Conference: The Consumer Connection! I’m so lucky to have this dream job! You have no idea how happy I am to be back blogging. It’s so inspiring to hear from readers about their accomplishments with healthy eating. You guys make me so happy and proud! Love my little bunny fam!

Did you guys catch Justin Timberlake dressed as a block of tofu in the “Veganville” skit on on SNL? TOO FUNNY! I was crying laughing, and of course I spent my entire Sunday singing “Brown Rice Baby” and “Awww Veg Out!”

SNL VeganvilleYou have to watch JT’s Veganville skit!

A few days ago I asked the RFFMBT Facebook community if they have any food allergies. I found out that tons of you guys have not so fun allergies like myself. I’m not sure if I have elaborated on this before, but I am allergic to blueberry, acai berry, blackberry, boysenberry, mulberry, cranberry, goji berry, strawberries, huckleberries, current, pomegranate, cantaloupe, honeydew, watermelon, pumpkin, zucchini, and squash. Yes you read that right, squash. I found out the hard way after eating my Acorn Squash and ending up in the walk-in just minutes later. THANK YOU EPIPEN! Just when I thought I couldn’t be allergic to anything else, I’ve been having chronic hives every single day. Ugh, it’s totally getting on my nerves! It makes me so itchy and uncomfortable that at times I can’t sleep.

I made a last minute emergency appointment with my allergist when I woke up last Wednesday covered in hives. I haven’t changed my laundry detergent, shampoo, conditioner, lotion, face wash, or anything else along those lines. We’re trying to determine what the heck is going on, and so far… my doctor wants to have me tested for other possible autoimmune diseases (mainly Lupus) as well as Celiac Disease. Skin/scratch testing for other allergies is out of the question since I have Dermographia. If you haven’t heard of Dermographia, it’s a skin condition in which red, itchy lines and hives appear when the skin is scratched or irritated. It’s basically a fancy word for “I can write my name on my skin.” Do any of my readers have Dermographia? I wold LOVE to talk to you!

Enough allergy talk. Onto the food! Lentil Loaf is a great option for anyone who wants to try a Meatless Monday dinner! This Lentil Loaf is hearty, filling, and packed with plant power! Also Gluten free, soy free, and dairy free! I have a feeling this one could be boyfriend or hubby approved. It’s darn good.

Why Lentil Loaf is a serious plant POWERhouse:
Lentils: Excellent source of fiber and plant based protein.
Carrots: Contains beta carotene, which is essential for eye health.
Onion: Flavonoid antioxidant, quercetin provides anti-inflammatory benefits.
Garlic: Contains antioxidant properties and helps to maintain healthy blood circulation.
Parsley: Vitamins A and C strengthen the body’s immune system and work as anti-inflammatory agents.
Walnuts: Omega-3 fatty acids.
Whole Rolled Oats: Filled with fiber to keep you full and regular.
Sun Dried Tomatoes: Vitamins A, C, E, and Lycopene.

Lentil Loaf

Lentil Loaf

Lentil LoafI placed the finished Lentil Loaf over a bed of red kale in attempt to get a pretty photo. haha. These pictures don’t do it justice!

Lentil Loaf
Serves 4-5 – Chef AJ

1 1/2 cups cooked lentils
1 1/2 cups carrots (chopped)
1 cup finely chopped red onion (about 1 onion)
1 clove garlic
1/4 cup chopped Italian parsley, finely chopped
1 cups raw walnuts, divided
1 cups uncooked whole rolled oats, divided
1 tablespoons sundried tomato powder – see note 1

Preheat oven to 350 degrees F. Puree the cooked lentils in a food processor until smooth. Transfer lentil paste to a mixing bowl. Puree carrots until smooth (it is ok if they become slightly liquid like. Transfer pureed carrots to the mixing bowl. Place onion, garlic, and parsley in the food processor and pulse until finely chopped. Transfer onion, garlic, and parsley to the mixing bowl. Put half a cup of the walnuts and half a cup of oats in the food processor and blend until flour-like consistency is achieved. Transfer the ground walnuts and oats to the mixing bowl. Roughly chop (into small pieces) the remaining half cup of walnuts and add to the mixing bowl along with the remaining half cup of whole uncooked oats (for texture). Add sun dried tomato powder and mix all ingredients together. Lightly coat a standard 9 x 5 loaf pan with nonstick cooking spray. Pour mixture into the pan and bake 30-35 minutes until golden brown. Remove from oven and let it stand for 10 minutes before inverting onto a serving dish. Invert onto a plate, slice, and serve hot.

Note 1: 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! Just Tomatoes are dryer than most, so it will turn out more like a powder. Any sun-dried tomatoes not packed in oil will work great. Store extra sun-dried tomato powder in the fridge.
Note 2: Don’t worry about cleaning the food processor in between foods as they will all be mixed together in the end.
Note 3:  You can drizzle with your favorite organic condiments such as ketchup, mustard, BBQ sauce or even some leftover Vegan Tomato Soup!

Lentil Loaf

Lentil Loaf

Come to think of it, this would make excellent vegan burger patties or maybe the filling for a stuffed pita pocket! Lunch and dinner for the next couple of days… done and done!

| 28 Comments
Breakfast, Recipes, Vegetarian

Valentine Toast

Happy Valentine’s Day my little love bunnies!
I hope everyone is having a lovely day!
Valentine Toast
Valentine Toast
Valentine Toast

Serves 1

1 egg
1 slice whole-grain bread

Using a cookie cutter or knife, cut a heart out of the center of the bread. Spray a pan with nonstick cooking spray. Place the bread in pan over medium to low heat. Crack an egg and place it in the heart cutout. Cover the pan and allow to cook for a few minutes until whites are cooked through. Transfer the finished toast to a plate and adorn with Sriracha or Tabasco hearts. Top the remaining bread heart with homemade Cherry Chia Jam. Happy Valentine’s Day!
Note: I used a 2.5 inch heart shaped cookie cutter.
Cherry Chia Jam

Cherry Chia Jam
Makes about 1 cup of jam

1 cup cherries or berry of your choice (I used frozen pitted cherries)
1 Tbsp chia seeds
1 Tbsp water

Defrost the cherries under warm water until thawed and remove pits if necessary. Place the cherries and 1 Tbsp of water in a blender and pulse until cherries are mashed, but not completely pureéd. Transfer the mashed cherries to a jar and stir in the chia seeds. Refrigerate for about 60 minutes until chia seeds expand and turn the content into a thick jam.

| 7 Comments
Dinner, Lunch, Recipes, Vegan, Vegetarian

Sweet Roasted Acorn Squash

Remember on Facebook when I said my kitchen smelled like cotton candy?
Well it wasn’t cotton candy, and it was not vegan marshmallows: it was a vegetable.
You heard that right! Sweet Roasted Acorn Squash to be exact!
Easy to prepare, delicious, nutritious, and very filling!

Sweet Roasted Acorn Squash

Ahhh tis the season of winter squash!
My seasonal squash of choice? Acorn Squash.
Now take a look at this fine little cutie! (seriously, I think they are so adorable!)
Don’t let the cutie patootie looks fool you, this is a mean, lean, powerhouse nutrient machine!

  • One cup of acorn squash contains 145% of the daily recommended requirements for Vitamin A.
  • It also contains Vitamin C, potassium, manganese, folate (folic acid), and 15% of the omega three fatty acids necessary to good health
  • It’s also an excellent source of fiber that will keep you full and focused.

Now, you may be asking, how does one choose an acorn squash? Pick the cutest one available. Just kiddinggg!

Look for: Select a squash that has a good balance between green and orange skin. You want to choose a smooth squash without any soft spots. The heavier the squash, the more moist it will be, so choose a squash that is heavy for it’s size.
Avoid: Too much orange coloring on the skin, which indicates an overripe squash.
Storage: Store at room temperature (no need to refrigerate before cooking) and use within two weeks of purchase. Cooked acorn squash can be sealed and refrigerated up to 4 days.

The first way I ever had an acorn squash was roasted with butter and brown sugar, and to this day it is still my favorite.There is nothing like the smell of Sweet Acorn Squash roasting in the oven. It smells like a sweet sugary dream come true!
Sweet Roasted Acorn Squash

Sweet Roasted Acorn Squash
Sweet Roasted Acorn Squash
Sweet Roasted Acorn Squash
Sweet Roasted Acorn Squash
Sweet Roasted Acorn Squash
Sweet Roasted Acorn Squash
I decided to lighten up this recipe with Earth Balance Natural Buttery Spread With Olive Oil. If you haven’t tried this before, you need to head on over to your local Health Food store and get a tub. My mom and I have been using it in place of butter in our Armenian family recipes to give those heavy meals, a light touch. It’s an incredible alternative to butter, made with natural expeller-pressed oils such as soybean, olive, and Flax. It’s also vegan, lactose-free, gluten-free, casein-free, non-GMO, and contains no trans fat, and no cholesterol. With all of that said, this is a great source of healthy plant based monounsaturated, and polyunsaturated  fats.

Earth Balance

Sweet Roasted Acorn Squash
Serves 2

1 Acorn Squash (about 1 lb)
1 Tbsp Earth Balance Natural Buttery Spread
1 Tbsp brown sugar or Splenda Brown Sugar Blend

Preheat oven to 400°F and arrange a rack in the center. Cut the acorn squash in half. Scrape out the seeds and strings (like a pumpkin). Save the seeds for another recipe coming soon! Divide the Earth Balance spread into 1/2 Tbsps. Using your fingers, coat the yellow flesh of each squash with Earth Balance. Divide the brown sugar into 1/2 tbsps and sprinkle over each half of the squash. Place in a baking pan and surround with crinkled aluminum foil to hold the halves upright. Place in the oven and roast until fork tender about 45 minutes to one hour.
Note: I recommend using a baking pan with raised edges so any drippings can be caught.
On that note: If you don’t have a baking pan with raised edges, you can shape your own out of foil and then place on top of a cookie sheet.
Last note: Don’t throw the seeds away! Keep them in a ziplock or container in the fridge for another recipe.

Sweet Roasted Acorn Squash

The Rabbit Food Pyramid Breakdown
Produce: Acorn squash
Whole Grain: 0
Protein: 0
Plant Based Fat: Earth Balance Olive Oil Buttery Spread

Mmmm tastes like fall, feels like winter!
Roasted acorn squash would be excellent stuffed with quinoa(whole grain) and lentils (protein). Stay tuned for a recipe to stuff your cute little squash!

| 13 Comments
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

| 56 Comments

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