vegan

Desserts, Raw, Recipes, Vegan, Vegetarian

Valentine’s Day Cookie Sandwiches

Valentine’s day is just around the corner. You’re probably imagining a romantic day filled with love, teddy bears, flowers and chocolate. That’s right, mouth watering, stomach ache inducing amounts of chocolate. Americans will purchase around 58 million pounds of chocolate during the days leading up to V-day. Oh my goji, that’s a lot of chocolate! Instead of going the traditional route of store bought truffles in heart shaped boxes, branch out and make something healthy and delish!

These gluten-free, dairy-free, soy-free, vegan bite-sized treats provide healthy plant-based fats, natural sugars, macronutrients, and tons of flavor that will satisfy your sweet tooth, give you a little burst of energy, and keep you away from the truffles! Oh, and did I mention… No baking required?!

If you’re short on time, skip the filling and just make the outer cookies for a fun dessert!

Valentine's Day Cookie Sandwiches
Valentine's Day Cookie Sandwiches
Valentines Day Cookie Sandwiches
Makes about 24 one inch heart shaped sandwiches

1 cup pitted Medjool dates (pitted)
1/2 cup unsalted sunflower seeds
1/2 cup walnuts
3 Tbsp raw cacao powder (or 4 Tbsp cocoa powder)
1/2 tbsp pure vanilla extract

Filling:
1/2 cup raspberries
2 Tbsp coconut flour
1 Tbsp coconut oil
1 Tbsp honey or agave
1 tsp vanilla

Blend the sunflower seeds and walnuts in a food processor until finely ground but not a nut butter consistency. Add the cacao powder and vanilla extract and blend again until mixed evenly. Remove pits from dates. Add the the dates and process until a dough like mixture is formed. You should be able to sculpt the dough without crumbling. Remove the dough from the food processor and transfer onto a large piece of wax paper. Cover the top of the dough with wax paper, and flatten with a rolling pin. Place the flattened dough in the freezer (with both sheets of wax paper) while you make the filling. For the filling, combine raspberries, coconut flour, coconut oil, honey, and vanilla in a food processor and blend until smooth. Transfer the filling mixture onto a large piece of wax paper. Cover the top with another piece of wax paper and use a rolling pin to flatten. Transfer the filling (with wax paper) to the freezer. While the filling is setting, remove the outer dough from the freezer and remove the top layer of wax paper. Using a 1 inch heart shaped cookie cutter, cut the dough into hearts. Remove the filling from the freezer and remove the top layer of wax paper. Using the cookie cutter, cut the filling into hearts. Place one heart of filling over one cookie heart, and top with another cookie heart to form a sandwich. Store in the freezer until served.
Note: I used frozen raspberries in the filling to expedite the setting process.

Valentine's Day Cookie Sandwiches

| 10 Comments
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!

| 13 Comments
Raw, Recipes, Snacks, Treats, Vegan, Vegetarian

Cashew Cookie Larabars

Any LÄRABAR lovers out there? I am totally addicted to them! There are so many great things about these bars that I don’t even no where to begin! Maybe with their mission.

“At LÄRABAR, we believe that the foundation of a sound mind, body and spirit is derived from what you eat. And what you eat is most delicious and satisfying when it’s in a whole, natural state.”

Amen, Lara!

  • Gluten free
  • Dairy free
  • Soy Free
  • Made from 100% whole food
  • Delicious blend of unsweetened fruits, nuts and spices.
  • Each flavor contains no more than 9 ingredients.
  • Ingredients that you can actually pronounce.
  • No added sweeteners or sugar.
  • Uncooked and unprocessed.
  • Loaded with nature’s own vitamins and minerals.
  • Sustaining with no added fillers, preservatives, supplements, or flavorings.
  • A great source of natural fiber, protein, good carbohydrates and healthy fats.
  • The essential enzymes, which are necessary for the digestion and utilization of nutrients, remain completely intact in their most natural, powerful state.

Pure and simple, just as nature intended.

I have about 10 favorite flavors but the first one I ever tried was love at first bite. Cashew Cookie, oh how I love thee. It’s made of only dates and cashews, and let me tell you, it tastes like a cookie! A pricey cookie though… at about $2.50 per bar, your grocery bill can add up pretty quickly. Since Larabars are made from simple whole ingredients, I though to myself… pshhh I can make these! So I did.

Top: LÄRABAR brand.
Bottom: RFFMBT bar!

Cashew Cookie Larabars
Cashew Cookie LarabarsCashew Cookie Larabars
Makes 6 bars

1 cup pitted Medjool dates
1/2 cup raw unsalted cashews
1 Tbsp water – if needed

In a food processor, pulse the cashews until they are broken into tiny pieces (do not pulse for too long, as it will turn into powder). Pit the dates and add them to the food processor. Blend the dates and cashews together occasionally scraping down the sides of the food processor. If the mixture is not sticking together, add one tablespoon of water and continue blending. The mixture should stick together and be pliable. Remove the mixture and form into a ball. Place the ball on a large piece of saran wrap. Cover the top of the ball with another layer of saran wrap and flatten with a rolling pin or your hands. Cut into 6 pieces and wrap individually in saran wrap. Refrigerate for 30 minutes and enjoy!
Note: Store the bars in the refrigerator or freezer for maximum life.

Measure…

Cashew Cookie Larabars Pulse…
Cashew Cookie Larabars Blend…
Cashew Cookie Larabars Roll…
Cashew Cookie Larabars Flatten…
Cashew Cookie LarabarsCut…
Cashew Cookie LarabarsWrap…

Cashew Cookie Larabars…Enjoy!

| 28 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

| 24 Comments
Recipes, Snacks, Tips, Vegan, Vegetarian

Brown Bag Popcorn

Thank you EVERYONE for your incredible support from my last post!
I’m so in love with all of my readers!

I have been reading healthy living blogs for a few years. I love them. They are great for inspiration, motivation, and tips to meet your goals, but sometimes they can be the exact opposite. Not only that, but I’ve also been reading blogs on unclutterer to keep myself updated on the newest kitchen appliances, which was quite interesting. Seeing a handful of bloggers post about their perfect meals & workouts day after day started to make me think that I was a failure because I couldn’t stick with a perfect diet and workout 7 days a week. I’ve realized that people only show what they want others to see. The world of social media is very filtered, and sometimes what you see is just a facade. Often times, people hide their true feelings and struggles. I had wanted to start a blog since the beginning of my weight loss journey, and I realized that I wanted to be something different. Why should I censor my hurdles and bumps in the road if so many others go through it as well? I realized that my struggles weren’t something that I needed to hide or be embarrassed about. It’s just a part of life, and there are so many others who could relate and know they are not alone. Just knowing that I have helped one person makes me happy.

Over the past couple of days I have seen such a beautiful thing occur on my blog. I’ve seen readers from all around the world support other readers through comments. A rare thing to see on the internet, right? (For example, any time I go on YouTube, videos are often filled with hurtful comments.) I love this little RFFMBT support community that is evolving! I’ve learned that there is so much more support than criticism to people who are honest and real, so I just wanted to say thank you so much for your respect, support, encouragement, and kind words.

“You is Kind, You is Smart, You is Important” -The Help
“You are beautiful. You are enough.”

Since it’s a new year, I’m going to start with a new approach. I’m going to take everything one day at a time. I want to start out slow with some healthy snacks and recipes. They may not always follow the Rabbit Food Pyramid, but they will be healthy and clean! I want to focus on healthy swaps that can help you meet your goal!

Fried potato chips: Homemade Sweet Potato Chips, or Kale Chips
Starchy mashed potatoes: Cauliflower Mashed Potatoes
Carb loaded pizza: Cauliflower Crust Pizza
Sugar loaded yogurt: Nonfat Greek Yogurt
Prepackaged pudding: Chia Pudding

And of course my other favorite healthy snack: air popped popcorn!

Brown Bag Popcorn

Most microwavable popcorn that you see in stores (even the “low fat” kind) is filled with oils, butter, and tons of salt. By air popping your own popcorn, you can enjoy it as a light guiltless snack without the extra sodium and fat! Take that movie theater popcorn! All you need is a brown paper lunch bag, popcorn kernels, a measuring cup, and a minute and thirty seconds!

Brown Bag Popcorn


Brown Bag Popcorn
Makes about 4 cups popped (one serving= 2 cups)

1/4 cup popcorn kernels – yup, thats it!

Measure and pour the kernels into a brown paper bag. Close the bag by folding the open edges three times. DO NOT staple or tape the bag closed. Microwave on highest power for 1 minute and 30 seconds. Sprinkle with your favorite salt-free seasoning.
Note: Some microwaves cook faster than others, so if you start to hear 3 second pauses in between pops, it is probably done.

Brown Bag Popcorn


Join me in making small healthy changes to reach your goal. Let’s do this together!

| 41 Comments

1 … 5 6 7 8 9 … 15