Thai

Dinner, Lunch, Raw, Recipes, Vegan, Vegetarian

Tofu Asparagus Spring Rolls

Congratulations to the winner of my ENLIGHTENED Ice cream giveaway: Valerie M!
Be sure to check your email! & Enjoy your cold ice cream during this crazy heat wave!

This week I have been giving my 100% and going to spin everyday. I am so in love with the endorphin rush that it gives me, and the calorie burn isn’t bad either! I hope that you guys have been scoping out some new workout classes to try this weekend. You may just find your new thangggg. I love motivating you guys with personal posts about my fitness progress and body/weight stuff, but I just can’t get myself to post it along with these gorgeous recipe photos! I feel like those kinds of posts need to be separate, so I’ve set some posts aside next week for updates on how everything is going in the workout world! Right now it’s time for some rabbit food!

I absolutely love all of these bright green veggies! Beautiful!

Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Tofu Asparagus Spring Rolls
Serves 1

1 spring roll (rice paper) wrap
1 inch strip of firm tofu
6 spears of asparagus
1/2 cucumber, sliced
1/4 medium avocado
1/4 cup arugula
4-5 mint leafs

Sesame Miso Sauce
*Also pairs well with low sodium soy sauce, or tamari if you don’t feel like making sauce!

2 Tbsp tahini
1 Tbsp white miso paste
1 Tbsp agave nectar
1/2 Tbsp tamari or soy sauce
1 tsp grated ginger root

Refrigerate all ingredients beforehand. Wash and cut ingredients for inside the spring roll. Fill a bowl or saucepan with warm water. Begin dipping the spring roll wrap in the water and rotate. Continue gently dipping until the rice paper becomes transparent and limp. Lay the pliable wrap on a piece of cheese cloth or clean kitchen towel. Place the ingredients on the top center of the wrap. Fold the sides in over the filling. Then tightly push the ingredients together folding the top corner over, then roll until completely wrapped. Chop in half or into 6 pieces.
Note: I have found that wrapping the spring roll on a towel is the best way to prevent it from sticking and tearing.
Another Note: The spring rolls are much easier to handle if cut in half vs. small pieces!

The Rabbit Food Pyramid Breakdown
Produce: asparagus, cucumber, arugula, and mint
Whole Grain: complete this meal with 1/2 cup of cooked brown rice!
Protein: tofu
Plant Based Fat: avocado

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Dinner, Lunch, Recipes, Vegan, Vegetarian

Spicy Korean Tacos

RFFMBT was down for about an hour today due to extremely high traffic! I was so worried that I would lose some of my content or even contest entries for the DOLE Salad Circle Party Giveaway! All is good and no content was lost! I took care of the server issue and am back up and running and hit 2.3 million views OMG! No wonder my server was freaking out! Thank you so much to everyone who reads, shares, likes, follows, tweets, pins, or comments on my blog. You are AMAZING!

I really wanted to recreate a dish that I once had from a food truck called Calbi. The Calbi truck is always driving around different areas of LA serving up some amazing Korean BBQ and Asian fusion treats. They serve up tons of delicious Korean style dishes with an awesome twist: filled into tortillas making Korean burritos and tacos! Ummm can you say brilliant? Burritos and tacos are awesome, and next up, I really want to try the Jogasaki truck which makes sushi burritos! I’m drooling now. I want sushi for din!


Here is my take on the Calbi truck’s Tofu Tacos! Made with my favorite Asian hot sauce: Sriracha. Sriracha, originally from Thailand is very popular among Asian cuisines such as Chinese, Vietnamese, and Korean. If you’re like me Sriracha is not limited to Asian foods, and goes on practically anything and everything!  Made from chili, sugar, salt, garlic, and distilled vinegar, Huy Fong Foods’ Sriracha (also knows as “Rooster Sauce” in the US – due to it’s iconic label) sauce adds a nice fiery kick of spice and flavor to your dish.

Any other Sriracha fans out there?!



Spicy Korean Tacos
Serves 1

2 soft taco sized whole corn tortillas
1 cup shredded cabbage
1 cup shredded carrot
1/2 cup low-sodium vegetable broth
1/5 package extra firm tofu
1 Tbsp Sriracha
1 Tbsp low sodium soy sauce or Tamari
1/2 Tbsp sesame oil
1/2 Tbsp sesame seeds

Remove tofu from packaging. Remove as much water as possible by pressing/squeezing firmly with paper towel to absorb excess liquid. Cut the tofu into 1 inch cubes. Pour the sesame oil, soy sauce, and Sriracha into a pan/skillet and mix together. Set stove to medium/high heat. Add the cubed tofu into the pan and cook on each side for about 3 minutes until edges become firm and center is warmed through. Once the tofu has finished cooking, remove it from the pan and set aside. In the same pan, add the low sodium vegetable broth, cabbage, and carrots. The vegetables will pick up the flavoring from the broth and extra sauces left in the pan. Cook the vegetables over the stove for about 2-3 minutes or until they have reached your desired firmness. Strain any excess vegetable broth from the pan. Heat the corn tortillas with a damp paper towel (to avoid cracking) for 20 seconds. Place the tofu and vegetable mixture onto the tortillas and sprinkle with sesame seeds.
Note: If sesame oil is unavailable, olive oil will still give great results.


The Rabbit Food Pyramid Breakdown
Produce: cabbage & carrots
Whole Grain: whole corn tortillas
Protein: tofu
Plant Based Fat: sesame oil & sesame seeds
Free Extras: vegetable broth, Sriracha, and tamari

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Dinner, Lunch, Recipes, Vegan, Vegetarian

Thai Chickpeas Over Steamed Kale

This recipe is my new obsession! I have been really into chickpeas lately, throwing them in my salads and stir-frys for an easy protein portion, but this dish takes chickpeas to a whole new level. I got the idea of Thai chickpeas from one of my favorite blogs For the Love of Kale. The author Heather is always cooking up delicious vegan meals and shares her passion for health and fitness. Thanks for the Thai chickpea inspiration, Heather! xo


Thai Chickpeas Over Steamed Kale
Serves 1

2 cups kale + 1 cup water
1/2 cup chickpeas
1/2 cup cooked brown rice
1 Tbsp unsalted peanut butter
1 Tbsp apple cider vinegar
1 Tbsp low sodium soy sauce or tamari

Cook brown rice to package instructions (frozen brown rice is a great shortcut to dry rice). Heat 1 cup of water in a pan over medium high heat. Place kale in the pan and cover for 5 minutes. Stir kale and cover for 5 more minutes. Strain water once kale has been steamed. In a small bowl combine peanut butter, apple cider vinegar, and soy sauce, and whisk until evenly mixed (if the peanut butter is stubborn, microwave the entire mixture for 20 seconds to help soften). If using canned chickpeas, transfer chickpeas and liquid to a microwave safe bowl and microwave for about 2 minutes. Rinse and strain chickpeas and coat with the peanut sauce. Place steamed kale onto a plate, followed by brown rice and thai chickpeas.


The Rabbit Food Pyramid Breakdown
Produce: kale
Whole Grain: brown rice
Protein: chickpeas
Plant Based Fat: peanut butter

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