Hoppy Monday all!
Last week I had the opportunity to attend the Bard Valley Natural Delights Medjool Date Summit in yuma, AZ! I had incredible time learning about the harvesting process and taste testing delectable recipes that I MUST share with you guys! I also met some new friends that I already miss since departing on Friday! Wahhhh. I’ll be giving you guys a full rundown of the blogger summit later this week. I cannot wait to tell you about my trip!
Today’s recipe is a Portobello Mushroom Pizza!
Loaded with veggies, this pizza is low-carb, gluten-free, and super filling!
2 large portobello mushrooms
1/4 cup reduced fat mozzarella cheese
1/4 cup chopped onion
1 Tbsp olive oil
1 tsp lemon juice
1/2 tsp minced garlic
pinch of salt
pinch of pepper
Preheat oven to 400 degrees. Chop onion and mince garlic. Pour olive oil into a saucepan over medium high heat and add onions and garlic. Cook onions and garlic until they are slightly browned. Dice tomato and add to the saucepan along with salt, pepper, and lemon juice. Bring the sauce to a simmer and cook for 3-5 minutes. Remove gills from the portobello mushrooms by scraping with a spoon. Place portobellos on a baking sheet coated with nonstick cooking spray. Pour the sauce into each portobello and top with cheese. Bake for 12 minutes. After 12 minutes, set oven to broil for 30 seconds to 1 minute to brown the cheese. Remove from the oven and enjoy!
Tip: I suggest lining your baking sheet with foil and coating the foil with nonstick cooking spray for an easier cleanup. The portobello mushrooms tend to get pretty juicy will cooking!
In a hurry? You can always use organic tomato sauce in place of the homemade sauce! I would recommend about 2 Tbps of store-bought sauce per portobello pizza.
Vegan? Use a vegan cheese substitute such as Daiya Mozzarella Style Shreds!
The Rabbit Food Pyramid Breakdown
Produce: portobello mushrooms, tomato, onion, garlic
Whole Grain: none
Protein: reduced fat mozzarella cheese
Plant Based Fat: olive oil
I’ve never been a fan of potato french fries. I’m actually not a fan of potatoes in general, with the exception of the occasional sweet potato. I decided that I wanted to make a healthy french fry alternative with a purpose. No oils, frying, or heavy starchy ingredients here! These healthy eggplant fries are baked to perfection in a crispy golden flax-almond breading. Now I know what half of you are thinking. “Ewwwww eggplant!” I think a lot of my friends are turned off by the mushy texture of cooked eggplant, but trust me this is totally different! Even if you HATE eggplant, I am almost positive you will love these fries! You have to give them a try, pretty pretty please! Of course if you’re super anti-eggplant, zucchini would be a great alternative as well.
They’re perfectly crispy, delicious, and nutritious!
Made from flaxseed, almond, whole wheat flour, and spices, these oil-free baked fries deliver tons of micronutrients, healthy plant-based fats, and fiber. So good for you, you can eat them alllll without any worry!
Baked Eggplant Fries
1 small eggplant
1/4 cup egg whites
1 Tbsp ground flaxseed
1 Tbsp almond meal/flour
1 Tbsp whole wheat flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cumin
1/4 tsp pepper
pinch of salt
Preheat oven to 400 degrees. Combine all of the breading ingredients in a bowl and mix together. In a separate bowl, beat 1/4 cup of egg whites and set aside. Cut eggplant into 1/2 inch thick fries (I removed the skin but you don’t have to). Transfer the breading mixture to a plate. Dip each piece of eggplant individually into the egg whites, and then roll in the breading mixture. Place the breaded fries onto a baking sheet lined with parchment paper. Bake for 10 minutes, flip fries, then bake for an additional 10 minutes until golden and crispy.
Excellent when dipped in fresh marinara!
Hoppy Fridayyyyy my little bun buns!
A few of you have asked me for more before and after photos because they help you to stay motivated and on track. I searched my computes for quite some time to find old photos, but noticed that I don’t have too many full body pictures of myself. I was usually very covered up or couldn’t stand photos of myself, so I deleted them. Anyways here is another before and after to show you guys what rabbit food can do for your body! I hope that this can inspire you guys to eat more rabbit food!
So last week I said that I was going to go prop shopping for my kitchen/blog photos. That semi-happened, but I literally cannot get away from black and white props! It’s my fav! The Coco Chanel kitchen lives on!
I love love love dessert. I get my sweet tooth from my mom, who can literally eat candy and cookies like there’s no tomorrow and maintain her petite frame. I wasn’t blessed with that same gene, but man I love me some sugaaaa! I’m the kind of person that cannot live without dessert or a little something sweet every day. Instead of traditional store bought cookies loaded with oil, salt, refined sugar, and bad saturated fats (not to mention the totally addictive-cannot-stop-eating-one-after-the-other feeling that comes along with them!), I took to my kitchen to give an old fav a healthy spin! I wanted to make a super clean, healthy, peanut butter cookie that can be enjoyed with coffee and good conversation. Something that feels indulgent and naughty, but is actually quite filling and good for you!
Believe it or not, this recipe only calls for 7 ingredients that you probably have in your kitchen already!
Single Serving PB Cookie
1 Tbsp almond flour
1 Tbsp coconut flour
1 Tbsp creamy peanut butter
1 Tbsp unsweetened almond milk
1/2 Tbsp egg whites
1/2 tbsp chocolate chips (or 1 tsp mini)
1 packet stevia
Combine all ingredients in a bowl and mix until well combined. Spread the dough onto a microwave safe plate and flatten into a cookie shape. microwave for 1:15-1:30 minutes.
Congratulations to the winner of my Red Apple Lipstick Giveaway: Katie!
Be sure to check your email to claim your prize, Katie! xo— Winners are chosen using a random number generator : ) —
Today’s recipe is a green smoothie, just in time for this massive heat wave headed our way! It includes tropical flavors of mango and kiwi along with super spinach, and plant based fat from avocado to give a rich creamy texture! Enjoy!
1 kiwi, peeled
1 cup frozen mango
1 cup frozen spinach (or 2 cups fresh)
3/4 cup unsweetened almond milk
1/4 medium avocado
Combine all ingredients in a high powered blender and blend until smooth.
Note: If you don’t have a high powered blender, start by blending the spinach and almond milk first until spinach is completely smooth. Then add other ingredients.
I’m so excited to be home and back to creating new recipes for you guys! I know that’s why you’re here visiting my blog anyways : ). I think that my favorite meal of the day is breakfast, and since I often get bored of the same breakfast over and over again, I’m always creating new things. Today’s recipe is a similar to traditional oatmeal, but instead using quinoa as the whole grain. Nutritionally renowned for its protein content, quinoa makes an excellent addition for vegan and vegetarian dishes. But it’s not just the protein content that is so special, it’s the type of protein. Quinoa contains the perfect balance of all nine essential amino acids! No wonder it’s considered a “superfood!”
I am in desperate need of some new props for my blog! I realized that I don’t have any fun bowls or utensils since my kitchen is all black and white. I like to call it the Chanel kitchen haha. Time to add some color! Prop shopping will be happening this weekend. For now, my favorite cow creamer is making his debut!
Cinnamon Raisin Breakfast Quinoa
1/2 cup unsweetened almond milk (or nonfat dairy milk)
1/4 cup dry uncooked quinoa
1/4 cup raisins
2 Tbsp sliced almonds
1/2 tsp vanilla
1/4 tsp cinnamon
Combine milk, vanilla, cinnamon, and quinoa in a small saucepan. Bring the mixture to a boil. Once it reaches a boil, lower heat and cover for 10-15 minutes until the milk has been soaked up. While quinoa is cooking, place raisins in a small bowl of water and let them soak. After quinoa has finished cooking, strain the plump raisins from water and add to quinoa along with the almonds. Serve hot.
Note: I think the light sweetness of the raisins is perfect with the quinoa, but if you like a sweeter breakfast you can add half a tablespoon of agave or honey to the quinoa and milk while it’s cooking.
The Rabbit Food Pyramid Breakdown
Whole Grain: quinoa
Plant Based Fat: almonds