vegetarian

Beet and Mandarin Orange Salad

I am just in love with all of the healthy meals that Paulette Lambert, R.D. made for us at the DOLE Summit. I felt so spoiled having all of these incredible meals prepared for me during my trip. I pretty much died and went to rabbit food heaven! I learned so many creative healthy ways to use DOLE packaged foods that I never would’ve thought of before! If only I could have Paulette in my kitchen every day! Le sigh.

I am definitely a texture person, and this salad was filled with the perfect combination of textures from chewy quinoa to juicy mandarin oranges and crisp lettuce. I loved the addition of quinoa because it makes the salad extra filling and satiating. Plus, it’s Rabbit Food Pyramid approved! I’ve broken it down for you at the end of the post!

This salad would be just delightful for a weekend brunch with a Pineapple Apricot Bellini!
Oh yes, I have a recipe for that too!

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Beet and Mandarin Orange Salad

Recipe By: Paulette Lambert, R.D., CDE
Serves 8
Calories per serving: 95

Salad
4 large beets, rinsed and trimmed
2 heads of frisee lettuce, outer leaves removed (or baby greens)
1/2 red onion, thinly sliced
1 cup DOLE Mandarin oranges, drained
1/4 cup DOLE golden raisins
1/4 cup kalamata olives, pitted and halved
1 cup cooked tri-colored OR red quinoa
2 ounces goat cheese, crumbled

Vinaigrette
1 1/2 Tablespoons grape seed oil
1 Tablespoon water
1 teaspoon orange flower water
1 1/2 Tablespoon red wine vinegar
3 Tablespoons parsley, chopped
Sea salt and freshly ground black pepper

Preheat oven to 400 F. Wrap beets in foil and roast on a rimmed baking sheet for 45-60 minutes, until tender. When finished roasting, and cool enough to handle, peel and dice beets into bite-sized pieces. Set aside. In a large serving bowl, toss frisee, beets, onion, oranges, raisins, olives and quinoa. In a small bowl, whisk the vinaigrette ingredients together. Season to taste with salt and pepper. To serve, drizzle the vinaigrette over the salad, toss gently and sprinkle with crumbled goat cheese.

The Rabbit Food Pyramid Breakdown
Produce: frisee, beets, red onion, mandarin oranges, golden raisins
Whole Grain:  quinoa
Protein: goat cheese
Plant Based Fat: olives and grape seed oil from vinaigrette
Free Extras: orange flower water, red wine vinegar, parsley , salt & pepper

Brunch it up, take a walk on the wild side and pair this with Pineapple Apricot Bellinis!

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Pineapple Apricot Bellinis
Serves 4

1 cup sparkling white wine or sparkling cider
1/2 cup DOLE Pineapple Juice
1/2 cup apricot nectar

Combine sparkling wine, pineapple juice, and apricot nectar in a pitcher. Stir with a spoor; pour into champagne flutes. Garnish with apricot or pineapple wedges, if desired.
Please drink responsibly!

Slam Dunk Lettuce Wraps + Dole Giveaway

I love DOLE Chopped Salads because it’s a quick and easy way to eat more rabbit food. They’re filled with all sorts of goodies like different lettuces (green cabbage, red cabbage, and kale), broccoli slaw, carrots, and even snap peas! It’s an easy way to change up my usual all spinach or all kale salad and get some different textures and new flavors in the mix. My fav way to eat a chopped salad is to pour the entire bag (yup, all 4 servings! Only 100 calories and 8 grams of fiber for the entire thing!) into a gigantic mixing bowl, throw on some homemade dressing, mix it up, and nom nom that shiznit up. Straight out of the mixing bowl. Awww yeahhhh. But besides eating the entire bag like a rabbit, I love branching out and making new recipes. For example, I love filling spring rolls with the Asian Blend for a quick and easy appetizer when friends come over!

Since March Madness is just around the corner and basketball is all about those slam dunks, I teamed up (no pun intended!) with DOLE Salads to make the ultimate dunk recipe! Serve them up while watching the March Madness games as a fresh snack that’s so healthy, you can dunk into that sauce alllll you want! I love that the Asian Blend is filled with green cabbage, red cabbage, kale, broccoli slaw, snap peas, and carrots. It makes for a super easy veggie filling for my lettuce wraps with little prep!

These fresh Asian lettuce wraps are so easy to make, and even easier to devour!
They’re a total slam dunk!

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Dole-Chopped-Salad-Asian-Blend-Helathy-Lettuce-Wraps-4Love this adorable chopping block from DOLE to chop my ingredients! This bamboo Mezzaluna style chopping block comes with a double-bladed herb knife that actually stores inside of the unit when it’s not in use!

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Slam Dunk Lettuce Wraps
Serves 4-5 as an appetizer or 1 as a meal!

Lettuce Wraps:
2 cups DOLE Chopped Asian Blend
1/2 cup cooked quinoa, chilled
2 Tbs cashews, chopped
2 Tbsp Sweet Chili Sauce
5 butter lettuce leaves

Sweet Chili Sauce:
3/4 cup rice vinegar
3/4 cup honey
3 garlic cloves, minced
1 Tbsp chili pepper, finely chopped
2 tsp red-pepper flakes
1/2 tsp coarse salt

Cook and chill quinoa beforehand. Combine all ingredients for the sweet chili sauce, mix well, and refrigerate. In a mixing bowl, combine the DOLE Chopped Asian Blend, quinoa, and sweet chili sauce. Scoop the filling into lettuce wraps using a 1/4 cup measuring cup. Dunk into sweet chili sauce as desired, and enjoy while watching March Madness!

The Rabbit Food Pyramid Breakdown
Produce: Dole Chopped Asian Blend and butter lettuce
Whole Grain:  quinoa
Protein: none
Plant Based Fat: cashews

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I’m hosting a giveaway in collaboration with DOLE Salads & EatingWell!
One lucky RFFMBT reader will win:

(Free) DOLE Salads coupons to try DOLE Chopped Salads
DOLE chopping block
DOLE reusable grocery bag
The Simple Art of EatingWell Cookbook
EatingWell Fast & Flavorful Meatless Meals Cookbook

*Must use a valid email address and be a US resident to enter.
Giveaway ends on Friday, March 14th at 11:59pm PST.
Winner will be announced on Saturday, March 15th.

a Rafflecopter giveaway

Want more dunk able March Madness recipes to make with DOLE Chopped Salads?
Checkout their “Super Dunk” dip & “Avocado Spring Rolls,” both featuring DOLE Chopped Asian Blend!

Chocolate Covered Strawberry Overnight Oats

The following post is sponsored by ICED Media on behalf of Arrowhead Mills and Maranatha. The opinions expressed are honest and my own.

Chocolate-Covered-Strawberry-Overnight-Oats-1Thank you to my sister Jessica for the lovely photo of me and my oats!

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My favorite thing about overnight oats is that they’re so simple to make, and easy to grab and go in the morning. There is no cooking when it comes to “ONOs,” just combine everything, mix it up, and let it soak overnight while you get your beauty sleep! Then come morning time, you can quickly grab your jar of fully prepped oats amidst the morning madness and eat them on your way to work or while getting ready. There is no excuse for skipping breakfast when it’s already prepared for you! I loveeee eating them cold, right out of the fridge.

Some of you may ask, what is the difference between whole rolled oats & steel cut oats?
The difference between rolled and steel cut oats is that while both contain whole grain oats, they are processed differently. Rolled oats are steamed, rolled, steamed again and toasted, ending up as thin flakes. Steel cut oats are made from oat kernels that have been chopped into thick pieces.

Both types of oats are great choices (especially compared to extremely processed instant oatmeal), but steel cut oats get even more points in my book because they digest slower than rolled ones. Like all other grains in whole or cracked form, steel cut oats rank lower on the glycemic index than rolled oats because they take longer for digestive enzymes to reach the starch inside the thicker pieces, slowing down its conversion to sugar. In a nutshell, they don’t cause a spike in blood sugar!

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Chocolate Covered Strawberry Overnight Oats
Serves 1

1/2 cup strawberries, sliced
1/2 cup almond or soy milk
1/4 cup Arrowhead Mills Gluten Free Steel Cut Oats
1/2 ripe banana, mashed
1 Tbsp chia seeds
1/2 Tbsp unsweetened cocoa powder
1/2 Tbsp maple syrup
1/4 tsp pure vanilla extract

Directions:
Combine all ingredients in a glass jar and mix until well combined. Cover with lid and store in the refrigerator overnight.

Tip:
If you’re feeling adventurous, add some fun healthy toppings to send your tastebuds over the top into mouthwatering goodness!

Optional Toppings:
1 Tbsp Maranatha Sunflower Seed Butter
1/2 Tbsp dark chocolate chips

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The Rabbit Food Pyramid Breakdown
Produce: strawberries and banana
Whole Grain: steel cut oats
Protein: milk
Plant Based Fat: chia seeds
Free Extras: cocoa powder and vanilla

Show Arrowhead Mills & Maranatha some love!

Arrowhead Mills
Facebook: facebook.com/arrowheadmills
Pinterest: pinterest.com/arrowheadmills
Twitter: @arrowhead_mills
Website: arrowheadmills.com

Maranatha Foods
Facebook: facebook.com/maranathanutbutters
Instagram: @maranathafoods
Website: maranathafoods.com

Apple Pie Oatmeal

For the first time all winter, today actually feels like winter. Since it was gloomy and a super chilly low of 60 degrees, I was craving a warm bowl of oatmeal. This recipe is extremely thick, filling, and naturally sweet. Stay warm little snow bunnies!

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Apple Pie Oatmeal
Serves 1

1 fuji or gala apple, chopped
1/2 cup whole rolled oats
1/2 cup milk of your choice
2 Tbsp chopped walnuts
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Chop apple and combine with rolled oats, milk, cinnamon, and nutmeg in a small saucepan. Bring the mixture to a simmer/boil, then cover and bring down to low heat. Cover and stir occasionally and until the oats and apple become cooked and liquid is absorbed. Top with chopped walnuts and enjoy!

Toppings: Enjoy with 2 tablespoons of chopped walnuts, or if you’re feeling crazy, try 1 tablespoon of peanut or almond butter!

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The Rabbit Food Pyramid Breakdown
Produce: apple
Whole Grain: rolled oats
Protein: milk
Plant Based Fat: walnuts (or 1 Tbsp nut butter!)
Free Extras: cinnamon & nutmeg

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I’m so excited and honored to be featured in Natural Delights free eBook “Nature’s Power Fruit” this month! Click through the image to download the free ebook featuring 5 recipes!

Health & Happiness
xo Catherine

Roasted Brussels Sprouts

Sorry for the lack of posts this week! I just arrived home from a wonderful wedding weekend in Kansas. I had the best time celebrating Jocelyn & Ryan and eating my way through Kansas and Missouri with new friends!

Jocelyn-&-RyanCongratulations to the blushing bride and groom! (Photo credit: Farfum)

Jocelyn-&-Ryan-WeddingWith Jocelyn and her gorgeous bridesmaids! Ashley, Nicole, Jocelyn, & me!

Jocelyn-&-Ryan-Wedding1Highlight of the night before the wedding: getting photo-bombed by the camo convention at the bar! I want need a ghillie suit!

If you follow me on Instagram, you may have noticed one of my fav lunch spots: Zinc Cafe. My best friend Taryn and I ALWAYS get the roasted brussels sprouts when we’re there. We are completely hooked! The last time I was at Zinc I asked the chef what the Brussels sprouts were prepared with and he said “just a little olive oil, salt, and pepper!” I actually couldn’t believe it because they’re so flavorful, so I had to take to my own kitchen to recreate my fav lunch for you guys. The roasted Brussels Sprouts at Zinc are always chilled and tossed with cannellini beans, which is totally to die for. I decided to serve my roasted Brussels and beans over some fluffy quinoa to make this a perfectly portioned lunch or dinner for anyone following the Rabbit Food Pyramid guidelines for weight loss or maintenance!
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Roasted Brussels Sprouts
Serves 1

2 cups Brussels sprouts, halved
1 Tbsp extra virgin olive oil
1/4 tsp ground sea salt
1/8 tsp ground black pepper

Preheat oven to 400 degrees. Cut brussels sprouts in half and coat with olive oil, salt, and pepper. Place the Brussels sprouts cut side down on a rimmed baking sheet and transfer to the oven. Bake for 25-30 minutes stirring occasionally (2-3 times) until browned and crispy. Remove from oven and serve immediately

Make it a Rabbit Food approved meal:
Serve Roasted Brussels Sprouts over
1/2 cup cooked cannellini beans
1/2 cup cooked quinoa

The Rabbit Food Pyramid Breakdown
Produce: Brussels sprouts
Whole Grain: quinoa
Protein: cannellini beans
Plant Based Fat: olive oil

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