sweet

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!

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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
Recipes, Treats, Vegan, Vegetarian

Coconana Bars

Motivation Monday: “When something bad happens, you have three choices. You can either let it define you, let it destroy you, or let it strengthen you.”

Indulgent ooey gooey chewy coconut banana bars with a secret ingredient!
TOFU!!!!

Coconana Bars
Coconana Bars

If you aren’t a fan of tofu (or think it’s scary!) this is a great starter recipe for you. You cannot even taste it, yet it contributes to the gooey texture of the bars with a dabble of protein. Tofu is so incredibly versatile that it goes way beyond the traditional stir-fry. I have used tofu in pudding and smoothie recipes, and yesterday I decided to take it to the next level. Enter baking experiment.

Coconana Bars

It took me about 3 tries to get this recipe to the right texture. I had never baked with tofu or Splenda Brown Sugar before, so it was a day of trial and error.The first round turned out like a rubber ball. No joke, it probably bounced. After the first catastrophe I aimed for more tofu and less flour, which resulted in a sloppy mess that slightly resembled dog food. Before I knew it I had baked through two episodes of Real Housewives of Atlanta, Sex & The City the movie, and Shahs of Sunset. Alas Coconana Bars were born!

Here they are in all their glory.Coconana Bars
Coconana Bars

100% dairy free, 100% oil free, 100% vegan, 100% DELIGHTFUL

Now let’s talk Splenda. I know, I know, some of you may be thinking… Splenda? Is she kidding? Is that healthy? Well here it is folks: I felt adventurous and wanted to make a guilt free dessert without all of the fat and sugar that usually comes along with it! Everyone has their own opinion on artificial sweeteners, but once in a while I don’t mind living on the edge and using Splenda. It’s also a great alternative for others who are trying to watch their sugar intake for medical or weight loss reasons. Of course stevia is still my main squeeze when it comes to daily use! I hope that someone comes out with a Stevia Brown Sugar Blend, that would be fannnntastic.

Coconana Bars
Makes 6 bars

1/2 cup whole wheat flour
1 banana – mashed
1/4 cup sweetened shredded coconut
1/4 cup silken tofu – blended
4 Tbsp Splenda Brown Sugar Blend (or 1/2 cup brown sugar)
1/2 tsp vanilla extract
1/4 tsp rum extract
1/2 tsp salt
1/2 tsp baking powder

Optional Toppings
1/2 Tbsp powdered sugar
1/8 tsp cinnamon

Preheat oven to 350 F degrees. Blend the tofu in a blender until smooth. Transfer mashed tofu into a mixing bowl. Mash the banana and combine with tofu. Next, add the brown sugar, vanilla extract, rum extract, and coconut to the tofu banana mixture. Stir until well mixed. In a separate bowl, mix the dry ingredients (flour, baking powder, and salt ).Pour the tofu banana mixture into the dry ingredients and gently fold the ingredients together until well combined (be gentle, and do not over stir the batter or the bars will come out tough). Spray a 9 x 5in loaf pan with nonstick spray. Pour batter into the pan and bake for 13-14 minutes.
Note: The center should be a little gooey and soft. If overcooked, they can have a tough rubbery texture. There is no harm in undercooking the bars since there are no eggs!

If you’re feeling fancy, mix powdered sugar and cinnamon together and sprinkle over the bars right after they come out of the oven. Cut and serve for a healthy dessert.

If you are interested in baking with Splenda Brown Sugar Blend, here are their conversions to make baking a cinch:

BROWN SUGAR:
USE THIS MUCH SPLENDA®BROWN SUGAR:
1/4 cup
1/8 cup (2 tablespoons or 6 teaspoons)
1/3 cup
2 Tbsp + 2 tsp (or 8 teaspoons)
1/2 cup
1/4 cup (or 4 Tbsp or 12 tsp)
2/3 cup
1/3 cup (or 5 Tbsp + 1 tsp, or 16 tsp)
3/4 cup
6 Tbsp (or 18 tsp)
1 cup
1/2 cup 

Question: What do you think about artificial sweeteners? Do you use them on occasion? Do you steer clear?

I’m off to have an ultrasound of my thyroid. Wahhhh! Think happy thoughts, think happy thoughts! xo

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Desserts, Raw, Recipes, Treats, Vegan, Vegetarian

Healthy Vegan Banana Split

Happy friday and congratulations to the winner of my Chobani Giveaway: Nicole B.!
“I love to use greek yogurt to make salmon salad with smoked salmon, capers, red onions, cucumbers and dill. YUMMY :)” -Nicole
Start making room in your refrigerator for that yogurt! haha

I wanted to say thank you to all of my readers for being so supportive during this roller coaster of a week or so. Between my surgery, thyroid acting up, possibility of PCOS, and countless blood tests I am absolutely exhausted and you guys have really cheered me up! I really wanted to post Part 4 of my Q&A yesterday but I was sidelined by another trip to the doctor and more blood work! I will definitely give you guys a more in depth description of what has been going on in the health department some time next week. For now, have a great weekend, make yummy healthy food, exercise outdoors, and enjoy a banana split! xo

Oh yes you read read the title right, HEALTHY VEGAN BANANA SPLIT! In honor of National Banana Split Day (August 25th) TasteSpotting will be featuring none other than banana splits on their home page this Friday, August 24th to celebrate. To make this holiday even sweeter, DOLE Bananas gave me a challenge to create a healthy banana split under 350 calories. You know that I am not into counting calories, but I couldn’t pass up this awesome challenge. I’m always excited to make healthy versions of often unhealthy favorites.

Right now you are probably thinking, ya right… good luck with that, but I have created an awesome Banana Split that won’t split your pants! This is my take on the old fashioned banana split. My b-split consists of a creamy raw vegan ice cream made with only three natural ingredients and no added sugar, topped with a fluffy vegan cashew cream and juicy bing cherry all for only 295 healthy calories! Now that’s some NICEcream!

Made of avocado, mango, and banana, this nicecream is filled with heart healthy fats and over 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. Plus it tastes oh so good! Helathy and tasty? Win win.


Healthy Vegan Banana Split
serves 1

Raw Vegan Nicecream
1/2 (63g) frozen banana
1/2 cup (70g) frozen mango
1/4 (50g) medium avocado

Cashew Cream
1/8 cup (14g) cashews + 1 1/2 Tbsp water
1/4 tsp pure vanilla extract
1/8 tsp stevia

On Top
1 cherry
remaining 1/2 (63g) of the banana

Prep: Peel and cut the banana in half. Freeze one half (for ice cream) before hand. Also slice and pre-freeze mango and refrigerate the avocado. Combine cashews, water, vanilla extract, and stevia together in a jar and let it sit for at least 1-2 hours.
Directions: Combine the 1/2 frozen banana, frozen mango, and avocado in a food processor and blend until smooth and creamy. Transfer the ice cream to a bowl. Rinse the food processor and pour in the cashew mixture and blend for 2-3 minutes until smooth and fluffy. Top your ice cream with cashew cream and garnish with fresh banana slices (from the leftover banana half) and a cherry.
Note: If you eat the nicecream directly after blending, it will be similar to a soft serve consistency. For a more solid ice cream like treat, transfer the ice cream to a container and freeze for about 1 hour before eating.

Show me and DOLE Bananas your healthy banana split creations on Twitter, Facebook, and Instagram, and hop over to TasteSpotting for more mouth watering banana splits!
RFFMBT Twitter, Facebook, & Instagram
DOLEBananas Twitter & Facebook

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Recipes, Snacks, Tips, Vegan, Vegetarian

Six Minute Sweet Potato Chips

Happy Friday and congratulations to my Natural Delights Medjool Dates Giveaway winner: Kristi E. from CO! Enjoy!

Now lets talk about some hot potatoes!

I have never been a huge fan of potatoes. I don’t know what it is, but I have just never really loved them whether they be baked, mashed, or fried… well that was all true until I discovered sweet potatoes! Sweet potatoes are an excellent and nutritious source of carbohydrates, making them one hot item!

  • Unlike other types of potatoes, sweet potatoes contain almost twice as much fiber totaling up to about 7 grams of fiber per serving
  • They contain a large amount of vitamin B6.
  • Rich in Beta-carotene and potassium which both promote muscle recovery.
  • A great source of Manganese, an important component in the metabolism of carbohydrates which helps support healthy blood sugar levels.
  • Also filled with vitamins C and E, which are  potent antioxidant vitamins that play an important role in disease prevention.


Although I don’t eat baked or mashed sweet potatoes very often, I love making sweet potato chips! Last year my mom bought be this awesome little gadget that she saw in an article in the Los Angeles Times called Topchips! She emailed me with a shipment/tracking number and said “I bought this for you, I hope it isn’t a scam!” haha Love my mom so much! Although this does look like an as seen on TV infomercial item that like most is too good to be true, it’s so amazing! Don’t let the infomercial-ness scare you! I was not paid by Topchips to review this product, but I had to tell you guys how ridiculously awesome it is. If you order from the Topchips website, it comes with the silicon microwavable chip making tray and a mandolin slicer (and random goodies) for only $19.99+ shipping & handling. It is sooo easy to use and you can make so many different chips without fattening oil or any other added ingredients or preservatives. I’ve made tons of different chips such as sweet potato, apple, radish, and beet chips! All you have to do is rinse the produce, slice it using the provided slicer, place the slices onto the Topchips tray and microwave for 3 minutes, flip and microwave for 3 more. Tadaaa, healthy oil free chips! Cooking time does vary depending on your microwave and the type of produce you are using (apple chips take longer), but in a matter of minutes, you will have healthy chips at your fingertips! If you are someone who is short on time, or in a college dorm with only a microwave, this little chip maker could be your new best friend. No waiting for the oven to heat up, no long cooking times, it’s quick and easy. I know that some people are not huge fans of microwaves, so I will also experiment with an oven baked sweet potato chip recipe for you guys if you would like!

Sweet potato chips are great for snacking, parties, or even as a crunchy topping on your salad!

I’ve been so obsessed with the slicer that I use it to slice apples and pears for my oatmeal all the time. I actually got a little carried away with it once and ended up slicing off part of my thumb nail… Yaaa that didn’t go very well! I definitely recommend using the safety produce gripper that it comes with haaha Safe slicing, little bunnies!



Six Minute Sweet Potato Chips
1 sweet potato

Rinse and dry sweet potato. Slice carefully with mandolin slicer. Place sweet potato slices on the Topchips microwavable tray. Microwave on high for 3 minutes. Flip chips and microwave for an additional 3 minutes or until crisp.

Question: Have you ever read the ingredients and nutritional value for regular potato or veggie chips?! Some of them aren’t even made of the actual “veggies!” Ahhh!

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