snack

Breakfast, Lunch, Recipes, Snacks, Vegetarian

Quinoa Orange Breakfast Bowl

My friend Taryn and I went to Zinc Café on Sunday and decided to try their new quinoa bowl. It was filled with red quinoa, oranges, almonds, and topped with rich ricotta cheese. Zinc Café served their dish hot, which I really enjoyed since the weather has taken a turn. I wanted to try making the quinoa bowl at home,  and used cold quinoa that I had prepared and stored in the refrigerator the night before. I might even try making it into a parfait by alternating the layers of quinoa with ricotta in a glass jar. Perfect to have waiting in the fridge for mornings where I don’t have time to make something. Hot, cold, or in a jar, this is definitely going to be one of my new breakfast staples!

Quinoa Orange Breakfast Bowl
Serves 1

½ cup cooked red quinoa
1 cup Mandarin orange slices
¼ cup nonfat ricotta cheese
2 Tbsp slivered almonds
½ Tbsp fresh orange zest
½ Tbsp fresh orange juice
1 tsp honey if desired

Cook quinoa to package instructions. Combine quinoa with orange slices, orange zest, orange juice, and slivered almonds. Top with ricotta cheese, and garnish with a pinch of orange zest and honey if desired. Enjoy warm.
Note: You can use 2 small fresh mandarin oranges, 1 cup of canned Mandarin orange slices (no sugar added), or slices of 1 tangerine or orange!

The Rabbit Food Pyramid Breakdown
Produce: Mandarin orange
Whole Grain: quinoa
Protein: ricotta cheese
Plant Based Fat: almonds

| 0 comment
Recipes, Snacks, Treats, Vegetarian

Protein Pop

Sometimes it’s hard to make it from breakfast to lunch, or lunch to dinner without a little pick-me-up in between. From time to time I get midmorning and mid afternoon energy slumps and need something small to tie me over until the next meal. One of my favorite simple snacks is what I like to call a Protein Lollipop!

One Teaspoon of your favorite unsalted nut butter, and a drizzle of honey is all you need to get a quick boost that won’t spoil your next meal!

Protein Lollipop
serves 1

1 Tbsp unsalted nut butter
drizzle of honey

| 0 comment
Lunch, Recipes, Snacks, Vegetarian

Quinoa Grape & Sunflower Seed Parfait

If you were a fan of my original Cinnamon Apple Pie Quinoa Parfait, then you will love this variation as well. This protein packed treat is ultra convenient and easy to make, store, grab, and eat!


Quinoa, Grape, & Sunflower Seed Parfait
Serves 1

1 cup frozen green seedless grapes
6oz or a single serve cup of plain nonfat Greek yogurt
1/2 cup cooked chilled quinoa
2 Tbsp sunflower seeds
cinnamon or pumpkin pie spice to taste

Cook quinoa and refrigerate beforehand. Cut frozen grapes into halves. In a glass jar, layer half of the yogurt along the bottom, followed by half of the quinoa, sunflower seeds, and frozen grapes. Sprinkle grapes with cinnamon or pumpkin pie spice. Repeat layers to create a parfait and store in the refrigerator or eat right away.
Note: If you don’t like the tartness of Greek yogurt, you can mix a 1/2 tsp of pure vanilla extract and natural sweetener such as stevia to give more flavor.

The Rabbit Food Pyramid Breakdown
Produce: grapes
Whole Grain: quinoa
Protein: Greek yogurt
Plant Based Fat: sunflower seeds

| 3 Comments
Recipes, Snacks, Vegan, Vegetarian

Chili Lime Roasted Chickpeas

Chickpeas can make a great low-fat, high-fiber snack, and there is more to them than just hummus! If you love the texture and crunchiness of corn nuts, then you will love snacking on this healthy alternative of roasted chickpeas.

Chili Lime Roasted Chickpeas
Makes about 6, ¼ cup servings

15oz can chickpeas
3 tsp chili powder
1 Tbsp olive oil
1 Tbsp lime juice
1 tsp ground cumin
½ tsp ground sea salt

Preheat oven to 400 degrees. Spread chickpeas out on a foil covered baking sheet. Bake for 45-50 minutes, stirring and flipping every 15 minutes or so. While chickpeas are roasting, combine oil, chili powder, lime juice, sea salt, and cumin in a bowl and whisk together. When chickpeas are near the end of their cooking time and have become golden and crunchy, remove them from the oven and let them cool for one minute. Pour chickpeas into the oil/seasoning mixture and stir to ensure they are evenly coated. Place the chickpeas back onto the foil covered baking sheet. Bake for a couple more minutes until the mixture has dried onto the chickpeas.
Note: cooking time varies, so pay close attention to their color, and sample for crunchiness.

| 5 Comments
Recipes, Snacks, Toast Tuesdays, Treats, Vegetarian

Kiwi Swiss Pepper Toast

It’s Toast Tuesday!

The perfect sweet and savory combination of flavors that your palette will love.

Kiwi Swiss Pepper Toast
Serves 1

1 slice whole-wheat bread
1 triangle Laughing Cow Spreadable Light Creamy Swiss Cheese
1 kiwi
cracked black pepper to taste

Peel and slice kiwi. Toast the bread, spread with Swiss cheese, top with kiwi slices, and add freshly cracked black pepper to taste.

| 0 comment

1 … 4 5 6 7