sweet

Breakfast, Recipes

Oat & Yogurt Pancakes

I hope that everyone had a fabulous weekend!
Last weekend I was inspired to make a flourless high protein pancake, so here it is!
What’s better than warm hotcakes on Sunday morning?
Healthy hotcakes!

Oat-Greek-Yogurt-Pancakes-3
Oat-Greek-Yogurt-Pancakes-2
Oat-Greek-Yogurt-Pancakes-1

Oat & Yogurt Pancakes
Serves 4

1 cup rolled oats
6 egg whites
1 cup Chobani 0% unsweetened Greek yogurt
1 Tbsp agave nectar (honey or maple syrup work as well)
1/2 tsp vanilla extract
1/2 tsp baking powder

Topping:
1 Tbsp peanut butter (or other nut buter)
1 tsp pure maple syrup

Combine all ingredients in a blender and blend until smooth. Lightly coat a pan over medium heat with nonstick or olive oil cooking spray. Using a 1 Tablespoon measuring spoon, scoop batter into the pan. Once the batter starts to bubble, flip to the opposite side and cook through. Repeat for each pancake. Spray nonstick spray in-between each round to prevent sticking.

Note: 1 serving is 4 Tablespoon sized pancakes.

Oat-Greek-Yogurt-Pancakes-4
The Rabbit Food Pyramid Breakdown
Produce: none – would be great with 1 sliced banana or 1 cup of fresh berries
Whole Grain: rolled oats
Protein: yogurt & egg whites
Plant Based Fat: peanut butter topping
Free Extras: vanilla & baking powder

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Desserts, Recipes, Snacks, Treats, Vegetarian

Single Serving PB Cookie

Hoppy Fridayyyyy my little bun buns!

A few of you have asked me for more before and after photos because they help you to stay motivated and on track. I searched my computes for quite some time to find old photos, but noticed that I don’t have too many full body pictures of myself. I was usually very covered up or couldn’t stand photos of myself, so I deleted them. Anyways here is another before and after to show you guys what rabbit food can do for your body! I hope that this can inspire you guys to eat more rabbit food!
Before & After
So last week I said that I was going to go prop shopping for my kitchen/blog photos. That semi-happened, but I literally cannot get away from black and white props! It’s my fav! The Coco Chanel kitchen lives on!

I love love love dessert. I get my sweet tooth from my mom, who can literally eat candy and cookies like there’s no tomorrow and maintain her petite frame. I wasn’t blessed with that same gene, but man I love me some sugaaaa! I’m the kind of person that cannot live without dessert or a little something sweet every day. Instead of traditional store bought cookies loaded with oil, salt, refined sugar, and bad saturated fats (not to mention the totally addictive-cannot-stop-eating-one-after-the-other feeling that comes along with them!), I took to my kitchen to give an old fav a healthy spin! I wanted to make a super clean, healthy, peanut butter cookie that can be enjoyed with coffee and good conversation. Something that feels indulgent and naughty, but is actually quite filling and good for you!

Believe it or not, this recipe only calls for 7 ingredients that you probably have in your kitchen already!

Single Serving PB Cookie
Single Serving PB Cookie
Single Serving PB Cookie
Single Serving PB Cookie
Serves 1

1 Tbsp almond flour
1 Tbsp coconut flour
1 Tbsp creamy peanut butter
1 Tbsp unsweetened almond milk
1/2 Tbsp egg whites
1/2 tbsp chocolate chips (or 1 tsp mini)
1 packet stevia

Combine all ingredients in a bowl and mix until well combined. Spread the dough onto a microwave safe plate and flatten into a cookie shape. microwave for 1:15-1:30 minutes.

Single Serving PB Cookie

| 18 Comments
Dinner, Lunch, Recipes, Vegan, Vegetarian

Medjool Date BBQ Sauce

When Natural Delights sent me an email with their new “naturally sweet” summer recipes, I knew I had to give their Medjool Date & Citrus BBQ Sauce a try! My kitchen is always stocked with medjool dates for raw vegan dessert recipes and my crazy sweet tooth. Although I do throw medjool dates in an occasional salad, I never really thought about using them in savory recipes. I was excited to see a naturally sweet barbecue sauce recipe since I’m always looking for ways to lower my refined sugar intake. This recipe does call for half a cup of brown sugar, but I actually omitted it, using only the dates as sweetener and LOVED how it turned out!

Homemade barbecue sauce= gluten free, vegan, and naturally sweet with no refined sugars!
Just in time for the 4th of July!!!

Natural Delights Medjool Date BBQ Sauce
Natural Delights Medjool Date BBQ Sauce
Natural Delights Medjool Date BBQ Sauce
Natural Delights Medjool Date BBQ Sauce
Natural Delights Medjool Date BBQ SauceMy friend Behnaz brought me a huge bag of fresh picked grapefruit from her backyard! Perfect timing!

Natural Delights Medjool Date BBQ Sauce
Natural Delights Medjool Date BBQ Sauce
Natural Delights Medjool Date BBQ Sauce
Natural Delights Medjool Date BBQ Sauce

Medjool Date & Citrus BBQ Sauce
Adapted from Natural Delights

2 Tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
3/4 cup grapefruit juice
1/4 cup red wine vinegar
1 cup low-sodium tomato paste
12 Natural Delights Medjool Dates, pitted & coarsely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp salt
1 tsp black pepper

Chop onions and mince garlic. Heat oil in a large saucepan set over medium-high heat. Add onions and garlic and sauté for 3-4 minutes. Add the remaining ingredients (grapefruit juice, red wine vinegar, tomato paste, chopped medjool dates, and spices) and let simmer for 15 minutes. Transfer to a blender or immersion blender and purée the mixture. Transfer the completely blended mixture back to a saucepan and let simmer for an additional 10 minutes. Store in a glass jar in the refrigerator.
Note: Great for basting tofu, or tempeh for a mock BBQ chicken salad!

Visit NaturalDelights.com for the original recipe (using brown sugar) and nutrition information!

If you’re a visual learner, Natural Delights has an excellent YouTube video showing step by step insructions on how to make the BBQ Sauce!
Natural Delights Medjool Dates

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Lunch, Recipes, Snacks, Vegan, Vegetarian

Sweet Summer Wrap

Hoppy Monday!

Motivation Monday: “If it is important to you, you will find a way. If it’s not, you’ll find an excuse.”

I’m so excited because I finally edited my RFFMBT shirt photos for the online store and updated my inventory, but dun dun dunnnnnnn I’m going out of town AGAIN! This bunny is a jet setter! Since I do all of the shipping and handling for the RFFMBT online store myself, I don’t want to open the store and not be able to send you guys your shirts, so I will be postponing it yet again until I get home. I just couldn’t imagine buying a product and waiting forever for it to ship, that’s just not fair to you guys. Eeeeeeek I can’t wait to show off the new store when I get home! Thank you for your patience!

In other updates, United Luv donated 9 iPads to St. Patrick’s Hospital in Missoula, MT! St Patrick’s also matched their donation with 9 more iPads for patients! Thank you thank you thank you everyone for supporting United Luv! The little things like “liking” United Luv on Facebook are helping enormously! For all of my little bunnies who purchased United Luv shirts, I hope you like your little surprises that I sent in the mail! The Eaton family and I are so grateful for all of you!

If you have a second, checkout RFFMBT reader Melissa’s healthy living blog Little Blue Dress and her post about United Luv too! Thank you for your support Melissa!

I’m also super excited that a little bunny in Mexico shared my Personal Pan Pizza recipe on her fab blog en espanol! Be sure to checkout Dolores’ blog La Lola Dice! Hi international bunnies! xo

Onto the yummy stuff!
Light, filling, Sweet Summer Wraps!
Sweet Summer Wrap
Sweet Summer Wrap
Sweet Summer Wrap
Serves 1

1 iceberg or romaine lettuce leaf
3 oz tempeh
3 Tbsp chopped fuji apple
2 Tbsp chopped red grapes
2 Tbsp Almond Butter
1 tsp honey

cut the tempeh into cubes and cook over stovetop to package instructions. Chop apple and grapes. Once tempeh has finished cooking, combine with apple, grapes, almond butter, and honey and mix well. Place the mixture into a leaf of lettuce, wrap, and enjoy!

The Rabbit Food Pyramid Breakdown
Produce: iceburg lettuce, fuji apple, grapes
Whole Grain: –
Protein: tempeh
Plant Based Fat: almond butter

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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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