vegan

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

PBH 2013 Annual Conference in SF

Hi bunnies!
Oh my gosh I have been so busy busy busy! I have house guests visiting from out of state so I’ve been playing tour guide and hostess with the mostess this week, hence the very delayed post! I haven’t had two seconds to go onto my blog this week, but I am so happy to be back today!

Since I missed my usual Monday post, here is your Motivation Monday quote, a la Thursday!
Motivation Monday (now it’s a Throwback Thursday quote haha): “You are what you eat. So don’t be fast, cheap, easy, or fake!”

My trip to San Francisco for the Produce for Better Health: Consumer Connection Annual Conference was so much fun. By the end of the conference I didn’t want to go home!

I love being surround by others who are passionate about healthy eating and excellent produce! My panel was moderated by Bob Ochsner from DGWB who gave an outstanding presentation about blogger outreach and forming long lasting relationships with bloggers and brands. As Bob said…“Bloggers are the rockstars of the future…” It’s pretty amazing how blogging has evolved from an “online journal” to a full time career and main source of advertising for many brands. It has been such an honor to work with Selena and Bob at DGWB, DOLE Salads, DOLE Bananas, and Bard Valley Natural Delights Dates. I feel like the luckiest little bunny in the world!

PBH 2013 Annual Conference in San Francisco

I never imagined a conference being so much fun. I got to chat with some excellent produce lovers from marketing and PR professionals, family farmers, dietitians, produce sales representatives, and of course blog idols! The second Selena told me that Kathy Patalsky from Healthy. Happy. Life. was speaking on my same panel, I nearly had a fan girl moment! I have been reading and swooning over Kathy’s mouth watering vegan recipes for over a year now, and meeting her in person was surreal! On my second day at the conference, I walked back to the hotel and saw Kathy relaxing in the lobby with her (you guessed it, soy matcha latte). Of course me and my overly excited self walked right up to her and said “Kathy? I’m Catherine!” and the rest was history. Just kidding, but really. We sat and chatted in the lobby for a couple of hours until we realized what time it was! I was so intimidated meeting one of my favorite bloggers face-to-face (hello, she’s like serious celeb status!), but she is as sweet as a peach, and so much fun to be around. When the conference was over, we spent the entire cab ride to the airport brainstorming T-shirt ideas to promote Kathy’s blog and book 365 Vegan Smoothies that is coming out this June! I’m so excited to help her with her shirts, they’re going to be sooooo cute!

I ended up with way more photos than I originally thought, but here they are!

PREP DAY: TUESDAY BEFORE MY TRIP

PBH 2013 Annual Conference in San FranciscoThe trip started off with some night before travel snack shopping at Mother’s Market. I ended up with a basket of Alive & Radiant Kale Krunch: Tarragon Dijon flavorGo Raw Spirulina Super ChipsJustin’s Almond Butter packets, and a handful of Larabars.

PBH 2013 Annual Conference in San FranciscoPrinted a bunch of new business cards. They were a big hit at the conference!

PBH 2013 Annual Conference in San FranciscoEnded up making a special RFFMBT shirt to wear for my panel. At midnight… haha Can you say procrastinating to avoid packing?

DAY 1: TRAVEL & MYCOPIA GOURMET MUSHROOM TOUR

PBH 2013 Annual Conference in San FranciscoI was up early on Wednesday morning to fly up to San Francisco. Needless to say after my night of procrastinating, business card making, and shirt creating, I needed a Skinny Vanilla Latte from Starbucks.

PBH 2013 Annual Conference in San FranciscoBoarded the plane in style… on the tarmac! Off we went to SF!

PBH 2013 Annual Conference in San FranciscoI arrived at the W San Francisco just in time to check into my gorg room and change clothes for the “veggie tour!”

PBH 2013 Annual Conference in San FranciscoMy office away from home for a few days!

PBH 2013 Annual Conference in San FranciscoHow beautiful is this view? My room looked right at the Bay Bridge!

PBH 2013 Annual Conference in San FranciscoI found Waldo on top of one of the buildings!

PBH 2013 Annual Conference in San FranciscoChecked in at registration and met Sharese Alston who coordinated my trip and the event! It was so fun to meet her and finally put a face to the lovely lady behind all of our emails! I wish I got a picture with her, she is the cutest thing and full of energy. Once I checked in, I got my name badge and ran to the bus for our tour.

PBH 2013 Annual Conference in San FranciscoI couldn’t have arrived on a more beautiful day. The sun was shining, the sky was bright blue, and the two hour drive to our tour destination was absolutely stunning.

PBH 2013 Annual Conference in San FranciscoOur tour destination: Mycopia Gourmet Mushroom farm.

PBH 2013 Annual Conference in San FranciscoSo pumped when they brought out these suhhh-weeet hairnets for us to wear. Nothing says sexy like a hairnet.

PBH 2013 Annual Conference in San FranciscoSnapshot of all our the tour attendees entering Mycopia in their super chic hairnets.

PBH 2013 Annual Conference in San FranciscoBefore each room/area we went to in the farm, we had to dip our shoes in little tubs of a bleach mixture to prevent any spores from being transferred into the farm.

PBH 2013 Annual Conference in San FranciscoGetting an intro to the soil and planting process. So not what I was expecting! I thought we would drive up to vineyards of mushrooms outside! Ha! Boy was I wrong!

PBH 2013 Annual Conference in San FranciscoJars of soil and growing mushrooms. Totally not how I imagined mushrooms being grown.

PBH 2013 Annual Conference in San FranciscoInside the “farm!”

PBH 2013 Annual Conference in San FranciscoFull grown mushrooms.

PBH 2013 Annual Conference in San FranciscoI felt like I was in wonderland when I walked into this room!

PBH 2013 Annual Conference in San FranciscoI’ve never thought of mushrooms as gorgeous until this day.

PBH 2013 Annual Conference in San FranciscoHad to refrain from touching them haha they look so soft and… pretty!

PBH 2013 Annual Conference in San FranciscoGetting a demo of how the mushrooms are “picked” from their jars. No cutting needed.

PBH 2013 Annual Conference in San FranciscoMushroom packaging room.

PBH 2013 Annual Conference in San FranciscoDelicious mushroom snacks for us! The chef sautéed three different types of mushrooms in olive oil with a little bit of salt and pepper and it was absolutely to die for. On a side note, how cute are these mushroom bouquets?! Call me crazy, but I’m tempted to throw a mushroom partayyy and have some adorable mushroom center pieces! They’re too cute! Huge thank you to Mycopia Gourmet Mushrooms for the awesome tour!

DAY 2: EXPLORING SF & DINNER WITH FRIENDS

PBH 2013 Annual Conference in San FranciscoDay two started off with a nice lonnnnggggg walk. I really worked my glutes and calves on all of those hills haha.

PBH 2013 Annual Conference in San FranciscoWouldn’t be SF without a cable car photo.

PBH 2013 Annual Conference in San FranciscoMy favorite Chinatown. Ever.

PBH 2013 Annual Conference in San FranciscoAnother cable car photo.

PBH 2013 Annual Conference in San FranciscoVisited my old stomping grounds at FIDM SF (although I did go to the LA campus)!

PBH 2013 Annual Conference in San FranciscoAfter several hours of walking up hills I went back to the hotel for some hydration… andddd met the amazing Kathy from Healthy. Happy. Life.!

PBH 2013 Annual Conference in San Franciscoand dove into my snacks!  Alive & Radiant Kale Krunch: Tarragon Dijon flavor & Go Raw Spirulina Super Chips. Accompanied by some work on my laptop.

PBH 2013 Annual Conference in San FranciscoLater Thursday night I met up with two of my friends Michaela and Katherine from home! We enjoyed tons of laughs, a bottle of wine, and amazing Italian food at Ristorante Milano. It was so great catching up with them. Missed these girls so much!

PBH 2013 Annual Conference in San FranciscoIt took us about 10 tries to get a photo of all of us in the cab.

PBH 2013 Annual Conference in San FranciscoAnd here’s the final product. Look how clear the photo is! Hahaha We tried.

DAY 3: BLOGGER PANEL & DINNER AND FUN WITH KATHY

PBH 2013 Annual Conference in San FranciscoPre-panel selfie! I was really proud of my hair that day haha and my bunny phone case obviously needed to be shown off!

PBH 2013 Annual Conference in San FranciscoGolden kale necklace and custom handmade “EAT MORE RABBIT FOOD” shirt!

PBH 2013 Annual Conference in San FranciscoBefore the panel, Kathy and I met in the lobby and explored the conference room!

PBH 2013 Annual Conference in San FranciscoMy name badge and “SPEAKER” ribbon! Ahhhh!

PBH 2013 Annual Conference in San FranciscoKathy’s pre-panel tea. Loved how the leaf on the tea bag peaked out of the mug!

PBH 2013 Annual Conference in San FranciscoFeatured speakers for the interactive blogger panel!

PBH 2013 Annual Conference in San FranciscoSpeaking with Amy Sherman from Cooking with Amy, Kathy Patalsky of Healthy. Happy. Life., and Jess Goldman Foung from Sodium Girl!

PBH 2013 Annual Conference in San FranciscoAfter our panel, Kathy and I hopped in a cab and made our way to Saha for some Arabic fusion! When Kathy visited Veg News, they told her she must try Saha, and now we know why! If you are in San Francisco, you must go! plus It’s very veggie and vegan friendly. It’s safe to say that Kathy and I arrived at Saha with quite an appetite. Our feast (not exaggerating) consisted of: Cauliflower Coconut Lavender Soup, Stuffed Artichoke Hearts, Kale Quinoa Tofu Salad, Vegan Mushroom Ravioli (omg. melt in your mouth. so good that I ate them before I could even take a photo.), Vegan Tagine, Vegan Baklava, and Vegan Knaffe. See, I told you we ordered a feast!

PBH 2013 Annual Conference in San FranciscoWe arrived at 5:30 for our 6pm reservation hoping to be seated early… until we found out that Saha opened at 6! Can you tell that we were starving?

PBH 2013 Annual Conference in San FranciscoKathy and I at Saha.

PBH 2013 Annual Conference in San FranciscoKale Quinoa Tofu Salad with cooked peaches. The menu had me at kale.

PBH 2013 Annual Conference in San FranciscoStuffed artichoke. To die for! It was cooked to perfection and at first bite was reminiscent of a portobello mushroom.

PBH 2013 Annual Conference in San FranciscoOh yes, I’d like to order the “Slap Yo Mama.” I couldn’t resist taking a photo.

PBH 2013 Annual Conference in San FranciscoVegan Baklava. Holy yum. I’m such a sucker for Baklava. It’s totally my Armenian roots coming out! Love how they were cooked as individual treats!

PBH 2013 Annual Conference in San FranciscoVegan Knaffe, an Arabic dessert!

PBH 2013 Annual Conference in San FranciscoCompletely stuffed from dinner at Saha, we went back to the W… and got stuck in the revolving door. Yes, you read that right! For the brief time we were stuck, I had visions of SFFD having to come break the glass and rescue us! What was probably seconds felt like hours as the entire lobby of guests were staring! I could not stop laughing, it was so epic! This scene from the movie Anchorman can give you a great idea of what we looked like in that glass revolving door.

PBH 2013 Annual Conference in San FranciscoAfter the revolving door incident we decided to go get Soy Matcha Green Tea Lattes and go on a stroll to Union Square.

PBH 2013 Annual Conference in San FranciscoI told Kathy that we had to go in the glass elevator a.k.a. Oz at the St. Francis hotel to see the gorgeous city view! …and then we eded up getting stuck in the elevator. There were no buttons inside. total. fail. We had to ride it until someone else got in and pressed “lobby” with their hotel key from the outside! For a hot second, I though’t we were going to be stuck in yet another glass case of emotion.

PBH 2013 Annual Conference in San FranciscoWe got back to the W and watched the new lights/light show on the bay bridge. It felt like I was at Disneyland every night watching World of Color!

PBH 2013 Annual Conference in San FranciscoIt wouldn’t be the W without super out-there decor! When I got back to my room the first night, I noticed a pink and purple light glowing from above the desk. I laughed hysterically because at the Chobani dinnerAmy Keefe was telling me about the glowing Buddha when se stayed at the W SF! Of course I had to email her a photo of it right away haha. This little guy changed colors all night and I literally couldn’t turn it off! Buddha was glowing in all of his glory until I found out that he had a little door that hid him haha.

DAY 4: HOMEWARD BOUND
PBH 2013 Annual Conference in San FranciscoSaturday morning, Kathy and I packed our bags and met up in the lobby.

PBH 2013 Annual Conference in San FranciscoSince we both had flights around the same time, we shared a cab to SFO and got to hangout together at the gate before departing. We found an awesome cafe at the airport that was loaded with healthy options – so rare in the airport world. They had a yogurt bar with nonfat, 1%, and 2% Greek strained yogurt, soy yogurt, and your choice of toppings along with a big selection of Kombucha! Multi-Green Kombucha, nonfat Greek yogurt with kiwis and granola for me, and Synergy Kombucha for Kathy! It was an excellent way to end the trip!

PBH 2013 Annual Conference in San FranciscoWhile on my flight, I opened up my book to find a hand written note from Kathy. I totally started tearing up on the plane while reading this. She is so genuine and kind. Still speechless, I’m framing this!

Thank you so much to the Produce for Better Health Foundation for including me in your Consumer Connection Conference and for sponsoring my travel and stay at the W!

P.S. Look what just arrived!!! Can’t even contain my enthusiasm right now! I can’t wait to get them photographed and onto my online store asap!
PBH 2013 Annual Conference in San Francisco

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!

Fresh Vegan Tomato Soup

Motivation Monday: “Progress not perfection.”

I absolutely love this quote, and it was told to me at the perfect moment. Although visiting Denver was amazing, I did have a small setback with my eating disorder. I’ve learned that sharing these things with others helps me get through it. My eating has been really great recently and I haven’t had the same guilt that usually haunts me, but I did fall back into ED behaviors at one point on my trip. I ended up texting a friend for support and told her what had happened. Her response, “progress not perfection. Just keep moving forward.” From that short text, I felt so content, happy, and proud of myself for recognizing what emotion and feeling caused that small relapse. From that moment forward, I was able to move on and start fresh instead of dwelling on my “slip-up.” I don’t know what I would do without my friends!

Denver was so much fun. I loved seeing my friends and laughing until we cried, and enjoyed the snow and cold weather. Since Southern California basically doesn’t have real seasons, I am rarely in the mood for hot soups in the “winter.” I had to put quotes because winter here isn’t really winter. It was 80 degrees last week. Anyways, I get tons of requests for homemade soup recipes and although winter is coming to an end, I have a recipe for you! The day I arrived in Denver it started snowing and all I wanted for days was fresh tomato soup, so I made my friend Jason (he’s a Chef!) cook up a fresh tomato soup for Erica and I. Jason is a magical wizard in the kitchen. Seriously, no words here. He made soup from scratch in a matter of minutes and it was pure bliss. so. good. so. good. When I got home I was still craving Jason’s Tomato soup, so I thought I would branch out and try making a fresh vegan tomato soup!

The recipe is simple, and the prep time is under 10 minutes! Plus it has all of the creaminess you love without the added heavy whipping cream and sodium.
Have you ever looked at the nutrition label on Campbell’s Tomato Soup? 480 mg of sodium. PER SERVING! Have you noticed that there are 2.5 servings of soup per can? That’s 1,200 mg of sodium in one can, which is near the daily recommended limit of the American Heart Association! Yikes! High intakes of sodium increase your risk of high blood pressure, heart attack and stroke, so it’s time to toss the can of condensed soup. Another interesting fact is that food labels can claim a product to be “low sodium” as long as it doesn’t exceed 480 mg of sodium per reference amount. Don’t let the term “low-sodium” fool you! Always read nutrition labels!

So how do we give this soup that flavor that we all love?
Sun-dried tomatoes!

And how do we make this soup thick and creamy?
Hemp seeds!

  • Hemp is a high protein seed.
  • Containing all nine of the essential amino acids.
  • Filled with high amounts of fatty acids and fiber.
  • Contains vitamin E and trace minerals.

Fresh Vegan Tomato Soup
Fresh Vegan Tomato Soup
Fresh Vegan Tomato Soup 
(Serves 4) – by Chef AJ

1 lb Roma tomatoes
2 red bell peppers – seeded
1 garlic clove
6 to 8 fresh basil leaves
1/2 cup whole shelled hemp seeds
2 Tbsp ground sun-dried tomato powder (see note)
1/4 tsp chipotle powder
juice of 1 lemon

Wash and cut tomatoes into halves. Wash and seed the bell peppers and cut into smaller pieces. In a high-powered blender, puree the tomatoes followed by the bell peppers. Next add the garlic, basil, sun-dried tomato powder, lemon juice, and chipotle and blend until smooth. Add the hemp seeds and blend again on full power until creamy. Serve hot.

Note: 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!
Second note: If you have a high-powered blender such as a Vitamix or Blendtec, the friction of the blades in the blender will heat the soup. Simple turn the blender to it’s highest setting and let it heat for 4-6 minutes. The soup will be steaming when the lid is removed!
Last note: If you do not have a high-powered blender, transfer the finished soup to the stove and heat for a few minutes over medium high heat.

Fresh Vegan Tomato Soup
Fresh Vegan Tomato Soup
Complete your soup with a serving of whole grain crackers! I loveeee dipping crackers in my soup, so I opted for Mary’s Gone Crackers – Herb Crackers.
Why I love Mary’s Gone Crackers: Organic, non-GMO, vegan, d>airy free, wheat free, gluten free, whole grain, kosher, no hydrogenated oils, no trans-fats, and contains 450 mg of omega-3 fatty acids per 1oz serving.

Want to make your own crackers?
Checkout my Quinoa Flax Crackers recipe!

I can’t wait for a little rain in LA this week! I’m fully prepared with fresh tomato soup!

Quinoa Granola

Ok granola lovers, today is your day! HEALTHY GRANOLA!
Can I get a woohoo?!

Most store bought granolas are loaded with unnecessary amounts of refined sugar and contain nearly no protein. I’m a granola lover, but it’s hard for me to find a good healthy granola, so today, I made my own! Not going to lie, I burned the first batch because I forgot about the altitude here in Denver! It was totally worth it though, this granola is so delish! It has the perfect amount of crunch and sweetness with the addition of protein from quinoa. Oh ya, it’s also vegan and gluten free! I might add some raisins next time!

Quinoa Granola

Let’s talk about why this granola is so excellent!

Quinoa (keen-wah)
Quinoa is a complete protein containing all nine essential amino acids.
Twice the fiber over most other grains.
High in iron.
Gluten free.

Flaxseed
Fich in monounsaturated fatty acids like oleic acid.
Excellent source of omega-3 essential fatty acids.
Contains B-complex vitamins such as riboflavin, niacin,thiamin, pantothenic acid, vitamin B-6, and folates.

Coconut
Great source of manganese.
Improves digestion with dietary fiber.
Contains plant-based healthy saturated fat, monosaturated fat, and Omega-6 fatty acids that promote weight loss and increase HDL or “good” cholesterol levels in the body.

Agave
Natural sweetener.
Lower glycemic value than regular refined sugars.

Quinoa GranolaQuinoa Granola
Makes 2 servings

1/4 cup uncooked quinoa
1 Tbsp whole flaxseed or chia seeds
1 Tbsp shredded unsweetened coconut
1 Tbsp agave
1/4 tsp cinnamon

Preheat oven to 375 F. Combine all the ingredients in a mixing bowl and mix well. Spray baking sheet with nonstick cooking spray. Spread the mixture thinly on a baking sheet. Bake for 10-15 minutes. Once the granola has started to turn a golden brown, remove from oven and let cool (this will let the granola set so you will have different sized pieces). After the granola has cooled for about 5 minutes remove from baking sheet with spatula.

You can portion this granola into halves and eat it as a little mid afternoon pick me up snack, or make it into a filling, protein packed breakfast by combining it with the following:

6oz of plain nonfat Greek yogurt
1/2 banana
1 serving of quinoa granolaQuinoa Granola
Quinoa Granola
Quinoa GranolaThe Rabbit Food Pyramid Breakdown
Produce: banana
Whole Grain: quinoa
Protein: greek yogurt
Plant Based Fat: flaxseed and shredded coconut

1 4 5 6 7 8 15