vegetarian

Dinner, Lunch, Recipes, Vegan, Vegetarian

Southwest Quinoa Collard Wraps

The last time I was in Houston visiting Sam, we invented an awesome dinner dish! Since we were cooking together, this didn’t end up as a single serving sized recipe, but trust me, you will want to have this everyday for as long as your leftovers last! I got Sam totally addicted to quinoa (keen-wa) with my Apple Pie Parfait  and it has turned into one of his favorite whole-grains. If your meat loving boyfriend, hubby, dad, or brother is scared of vegetarian or vegan meals, this one is boyfriend approved and a great option for “Meatless Mondays” if you’re trying to go veggie! If you are a big time RFFMBT fan, you may remember a sneak peek photo of this recipe that I posted on my Facebook page! At last, the detailed recipe is finally here!

This is a great healthy dish if you are having guests over for lunch or dinner. You could even set up a little wrap station where your guests can make their own collard wraps!



Southwestern Quinoa Collard Wraps
Serves 4-5

1 bunch collard greens
1 cup dry quinoa + 2 cups water
1/4 cup low sodium vegetable broth
1 15oz can unsweetened corn
1 15oz can low sodium black beans
1 large red bell pepper
1/2 yellow onion
1 ripe avocado
1 Tbsp lemon juice
1 Tbsp Southwest/Fajita seasoning (I used Mccormick Salt-Free Southwest)

Bring quinoa and water to a boil, then reduce to low heat and cover for 10-15 minutes until water is absorbed. Dice the onion and bell pepper and sauté in a pan with low sodium vegetable broth over medium/high heat. While the quinoa is cooking and peppers and onions are sautéing, rinse and strain the beans and corn. Once quinoa has finished cooking stir the beans and corn into the same pot. After the peppers and onions have become tender and cooked, stir them into the quinoa mixture as well. Add fajita seasoning and lemon juice to taste and gently mix into the quinoa until well combined. Cover the quinoa mixture and set aside. Rinse and dry collard greens and remove stems. Remove the avocado “meat” from its skin, and cut into thin slices. Place a collard green leaf on a plate and fill with 1 cup of the quinoa mixture, 1/4 avocado slices, and roll up into a wrap. Cut in half and serve!
Note: This recipe pairs really well with mango! Cut one mango into slices and add into the wrap along with the avocado for some sweetness.

The Rabbit Food Pyramid Breakdown
Produce: collard greens, bell pepper, onion
Whole Grain: quinoa and corn
Protein: beans
Plant Based Fat: avocado

| 52 Comments
Breakfast, Contests & Giveaways, Recipes, Vegan, Vegetarian

Banana Bread Breakfast Quinoa + DOLE Bananas Giveaway

A couple of weeks ago, I received an email from DOLE Bananas asking if I would like some coupons for free bananas. After the shock that DOLE Bananas (OMG!) emailed me, of course I immediately replied with a very enthusiastic YES! DOLE Bananas was sweet enough to send me a huge stack of coupons for bananas, and let me say, they were instantly put to good use! I have been going bananas in the kitchen, literally! I picked up tons of bananas and threw a bunch (no pun intended) in the freezer (peeled) for future smoothie use, and started crafting away on some new nana recipes for you guys!

Bananas have so many health benefits, they might as well be called “Nature’s Original Energy Bar!” DOLE sent me some awesome banana facts to show that they aren’t just delicious, but nutritious too!

  • Bananas are a good source of vitamins and nutrients – especially vitamins B6 and C, potassium, manganese and dietary fiber.
  • Bananas replenish necessary carbohydrates, glycogen and body fluids burned during exercise; contain electrolytes; and are the perfect alternative to processed sports drinks and bars packed with sodium and sugar.

Since I am a huge fan of bananas and breakfast, I wanted to try making a banana bread type of oatmeal… without the oats! I love quinoa for it’s amazing health benefits, so I decided to use it as a breakfast bowl/porridge type of meal. It turned out AWESOME, and I will be making this more often, especially when I need a break from oatmeal!



Banana Bread Breakfast Quinoa
Serves 1

1 very ripe banana – mashed
¼ cup dry quinoa
¼ cup almond milk (or milk of your choice)
2 Tbsp walnuts
½ tsp pure vanilla extract
¼ tsp cinnamon

Cook the quinoa on the stove to package instructions. After the quinoa has finished cooking (while over low heat), stir in the almond milk, mashed banana, vanilla, and cinnamon. Mix the walnuts into the quinoa or add on top. Transfer to a bowl and enjoy warm.
Note: You could add additional milk until desired texture is reached.

The Rabbit Food Pyramid Breakdown
Produce: banana
Whole Grain: quinoa
Protein: milk
Plant Based Fat: walnuts

In collaboration with DOLE Bananas, I am hosting a giveaway of  “$1 off DOLE Bananas” coupons for 5 lucky winners! Each winner will receive 5 coupons! 

For your chance to win:

  • Leave a comment on this post “Banana Bread Breakfast Quinoa + DOLE Bananas Giveaway” with your favorite way to eat bananas!
  • All entries must use a valid email address.
  • Open to U.S. residents only.
  • All comments must be posted by Sunday, July 1st at 11:59pm (PST).
  • 5 winners will be randomly selected and announced on Monday, July 2.

Go Bananas Every Day™ and receive daily recipes, serving suggestions and tips by following DOLE Bananas on Twitter and Facebook!

I have complied a list of some RFFMBT recipes that include bananas:
Healthy Vegan Banana Bread
Banana Nicecream
Peanut Butter & Banana Toast
Banana Hazelnut Toast With Ricotta
Protein Pancakes
Chocolate Cake Batter Overnight Oats
Ch Ch Ch Chia Pudding
Carrot Cake Smoothie
Gargantuan Green Giant
It’s Easy Being Green Smoothie

* The giveaway has ended, and the winners will be announced on Monday, July 2.
** Congratulations to the winners: Killian from PA, Jessica from IL, Sara from VA, Elizabeth from TX, and Leanne from CA.

| 173 Comments
Lunch, Recipes, Snacks, Toast Tuesdays, Vegetarian

Cucumber Tea Toast

Get excited for a very royal slice of toast on this fine Toast Tuesday!

Do you remember having tea parties with your friends when you were little? I used to love getting dressed up and enjoying overly sugared tea and all of the adorable little tea sandwiches. One of the classic tea sandwiches at my tea parties was an English Cucumber and Cream Cheese sammie. Although the fun days of tea parties and teddy bears are over, I still enjoy cooling off on a hot summer day with a refreshing glass of iced green tea and heart slice of whole-wheat toast with cream cheese and cucumber. I really want to bring Tea Parties back… they are just too cute! Get ready for this quick and easy summer snack… pinkies up!


Cucumber Tea Toast
Serves 1

1 slice honey whole-wheat bread (I used Milton’s)
1/4 cucumber – sliced
1 Tbsp nonfat cream cheese

Toast the bread. Slice the cucumber into thin slices. Evenly spread the cream cheese on the toast and top with cucumber slices. Enjoy with tea!

The Rabbit Food Pyramid Breakdown
Produce: cucumber
Whole Grain: bread
Protein: nonfat cream cheese
Plant Based Fat: none – although this would be yummy with 1-2 Tbsp of sliced almonds on top!

| 9 Comments
Dinner, Lunch, Vegan, Vegetarian

Black Bean Wrap

Since it’s officially summer, it’s time for burgers, bonfires, and beach days! Keep your lunch light and your waistline trim with a healthy Black Bean Wrap! This vibrant green wrap is filled with plant based protein, fresh produce, and healthy fats that will keep you full and satisfied until dinner!



Black Bean Wrap
Serves 1

1 Black Bean Burger patty
2 swiss chard or butter lettuce leaves
1 small tomato
1/4 avocado
pinch of salt & pepper

Cook the Black Bean Burger patties to RFFMBT instructions. Wash and dry lettuce. Cut the tomato into slices. Remove 1/4 of the Avocado “meat” from skin. Place half of the Black Bean Burger patty and half of each ingredient into the lettuce leaves, creating two wraps. Sprinkle with just a pinch of salt & pepper to taste. Wrap the leaves into tight rolls and then slice in half. Enjoy right away or refrigerate and take to the beach for a light lunch!

The Rabbit Food Pyramid Breakdown
Produce: swiss chard & tomato
Whole Grain: none, pair with 1/4 cup quinoa or brown rice
Protein: black bean burger patty
Plant Based Fat: avocado

Don’t forget to submit your questions via Twitter and Facebook followed by the hashtag #RFFMBTFAQ
I’ll be compiling a list of the most common frequently asked questions and post my answers next week!

Have a fab weekend!

| 31 Comments
Breakfast, Desserts, Lunch, Treats, Vegetarian

Carrot Cake Smoothie

Hi little bunnies!
This week has been so busy! I have been working with a couple of different companies and have some really exciting giveaways coming up! This week I also had the chance to try a new barre class called Physique 57, which was sooo much fun! They gifted me with a 2 week challenge, and after the challenge I’ll give you guys a review and let you know how it went.

I wanted to say thank you to all of my loyal readers! I would not have half of the opportunities and success I have without you! Your emails, tweets, and comments make me so happy to blog every day. You have no idea how much you guys inspire me, and I am so thankful for all of your support!

I’ve been receiving tons of emails recently, and while most of them are somewhat specific and personal, I do get quite a few of the same questions. I am thinking about doing a little Q&A on my blog of popular questions that I receive. If you have any questions, feel free to Tweet or Facebook them followed by the hashtag #RFFMBTFAQ and I’ll compile a list of the most common frequently asked questions to answer and post them next week! It can be anything from health, fitness, and beauty, to fashion!

Now on to the wabbit food! Since I am still going through a carrot cake obsessed phase (such a bunny), I created a 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 (or milk of your choice – I love Almond Breeze by Blue Diamond!)
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

| 63 Comments

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