vegetarian

Dinner, Lunch, Recipes, Vegan, Vegetarian

Harvest Grains with Tofu and Veggies

Thank you so much for the birthday wishes everyone!

I has a fabulous day filled with family, friends, and delicious food haha. Great mind think alike, and the theme of my birthday gifts ended up being Rabbit Food For My Bunny Teeth, and I was adorned with some fancy shmancy new goodies for the blog! My sister got me a photography & lighting kit so I can perfect my foodie photos! I take all of my photos in natural light, which means I have to cook and photograph all of my dishes in daylight to get the right lighting. Now that I have a handy dandy lighting kit, I will be able to take photos even after the sun goes down! I was also given some new blog props from my best friend Lauren. She found the cutest fruit decorated knives and veggie shaped cutting boards for me! With the blog themed gifts still going strong, my parents gave me a set of gorgeous Italian hand painted bunny dishes. I can’t wait to show them off in some future recipe posts! Although Sam is out of town, he managed to surprise me (with the help of Lauren) with an insanely amazing dehydrator and I cannot wait to bust that box open and make some kale chips and healthy treats! Thank you so much to everyone who made my birthday so special!

Since I am having my mini surgery today, I thought I would post a recipe while I am up on my feet moving around. My latest grain addiction (don’t fret, quinoa is still in the mix) is a fabulous Harvest Grain Blend from Trader Joe’s: A savory blend of Israeli style couscous, orzo, baby garbanzo beans and red quinoa.

It’s slightly chewy and rather hearty. Most mixed grain blends look fabulous in the bag, but end up turning into an uncooked and overcooked mess due to a need of completely different cooking times to get the correct texture. This blend is perfectly selected so that each grain cooks within the same amount of time. It’s like magic!

Unfortunately Trader Joe’s in not accessible everywhere, so if you don’t have a chance to try this blend, one half cup of whole wheat couscous, brown rice, or quinoa would still make for a delicious dish! Or you could blend all three of those grains evenly and use a one half cup serving for your own whole grain blend! On second thought, I want to try that! I love the textures of all three of those grains!

Harvest Grains with Tofu and Veggies
Serves 1

1/2 cup cooked Harvest Grains (from Trader Joe’s)
1/2 cup broccoli
1/2 cup cauliflower
1/2 cup green beans
1/2 cup peas
1/5 package of tofu
1 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1/2 clove garlic – minced

Cook harvest blend to package instructions (omit butter and extras, only using water). Combine olive oil, lemon juice, and garlic in a pan over medium heat. Add the vegetables and tofu. Cook tofu for about 3 minutes on each side and until vegetables have reached desired tenderness. Serve veggies and tofu side by side with the grains.

The Rabbit Food Pyramid Breakdown
Produce: cauliflower, broccoli, green beans, peas
Whole Grain: harvest grains blend
Protein: tofu
Plant Based Fat: olive oil

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Dinner, Lunch, Recipes, Vegan, Vegetarian

Take 5 Salad Dressing

Congratulations to my DOLE Salad Circle Party giveaway winner, Vanessa G!
” My favorite salad ingredient is juicy, red tomatoes. :) I told my teacher friends I work with about the giveaway. I hope that counts as points! You know how teachers love free stuff! Haha. I’d love to win so we can have a salad party. :) ”
Enjoy! xo

Holy guacamole, yesterday was absolutely crazy! As you may know, I launched my official online store with my signature “EAT MORE RABBIT FOOD” shirts! In under 30 minutes I was sold out of all size large and extra larges! WOW, seriously made me blush! I received tons of emails asking for shirts, but I never could’ve imagined them selling this fast! Your support is truly amazing! It’s just me, myself, and I running my blog, Facebook, Twitter, Pinterest, Instagram, Email, and now my store, so I really appreciate your patience and support! In a few short hours I had a triple digit number of orders that I am now organizing and shipping to their recipients. I am sooo excited for you guys to get your shirts! Because of the super quick sales, the online shop is down for some maintenance and updating, but it should be back shortly, since I still have some shirts available for purchase.

This whole online store thing is brand new to me and I am quickly learning so much. For example, I need to find shirts that are available in more sizes! I have been getting quite a few comments and messages about shirts not being available in larger sizes, and this is a great suggestion for my next batch of shirts! Since the first day that I launched my blog, I have been receiving inquiries about the “EAT MORE RABBIT FOOD” shirt that I am wearing in my main photos. By popular demand, I did everything that I could to get the exact same heather green American Apparel racerback to sell on my site. Unfortunately American Apparel only offers a small variety of shirts in this color, which left me with my favorite racerback in sizes XS-L and a women’s T-shirt from S-XL, so I made sure to order every size available!

I in no way shape or form intended to exclude anyone from being able to buy a certain sized shirt. I have been the girl who didn’t fit clothes at a “regular” store before and I know how it feels to leave empty handed and never wanted that to happen on my own website. I’m still getting the hang of things and learning what everyone wants to see on RFFMBT! This was only the first round of RFFMBT shirts and I’m positive that there will be many more to come.That being said, I would love YOUR input on what YOU would like to see in the next round of shirts/merch! I have had all different types of suggestions from gym bags, to socks, and some different clothing brand options! One reader suggested that I look into Just My Size by Hanes for a variety of sizes and comfy basics to print on!

What would you like to see in the RFFMBT Store? New styles, brands, sizes, colors, designs?
I can’t wait to hear your ideas!



Since I announced my DOLE Salad Circle Party Giveaway winner today, I thought that it was appropriate to give you guys a salad dressing recipe! Today’s super simple recipe comes from none other than Chef AJ. She has created a sweet and tangy, fat-free, plant based salad dressing that takes only 5 ingredients to make! What a woman! This is a fabulous addition to salads that already contain your recommended serving of plant based fat. Say your salad already includes nuts or avocado… just drizzle one tablespoon of naturally fat-free Take 5 Salad Dressing for great flavor and balance. This can also be used as a dip for veggies i.e. sliced bell pepper, carrots, and broccoli!

Take 5 Salad Dressing
Makes nine 1 Tbsp servings

2 Tbsp water
2 Tbsp lemon juice
2 Tbsp low-sodium miso paste (I use Kyoto White Low-Sodium Miso Paste)
2 Tbsp date syrup or maple syrup
1 Tbsp dijon (preferably low-sodium)

Combine all ingredients in a small jar or container with lid and shake shake shake, shake shake shake, shake your dressing. shake your dressinggggg!
Note: If you have never purchased miso paste before, it can usually be found in the refrigerated soy/dairy/yogurt section of most grocery stores. I buy mine at whole foods.

Have a fabulous weekend! xo

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Dinner, Lunch, Recipes, Vegan, Vegetarian

Thai Chickpeas Over Steamed Kale

This recipe is my new obsession! I have been really into chickpeas lately, throwing them in my salads and stir-frys for an easy protein portion, but this dish takes chickpeas to a whole new level. I got the idea of Thai chickpeas from one of my favorite blogs For the Love of Kale. The author Heather is always cooking up delicious vegan meals and shares her passion for health and fitness. Thanks for the Thai chickpea inspiration, Heather! xo


Thai Chickpeas Over Steamed Kale
Serves 1

2 cups kale + 1 cup water
1/2 cup chickpeas
1/2 cup cooked brown rice
1 Tbsp unsalted peanut butter
1 Tbsp apple cider vinegar
1 Tbsp low sodium soy sauce or tamari

Cook brown rice to package instructions (frozen brown rice is a great shortcut to dry rice). Heat 1 cup of water in a pan over medium high heat. Place kale in the pan and cover for 5 minutes. Stir kale and cover for 5 more minutes. Strain water once kale has been steamed. In a small bowl combine peanut butter, apple cider vinegar, and soy sauce, and whisk until evenly mixed (if the peanut butter is stubborn, microwave the entire mixture for 20 seconds to help soften). If using canned chickpeas, transfer chickpeas and liquid to a microwave safe bowl and microwave for about 2 minutes. Rinse and strain chickpeas and coat with the peanut sauce. Place steamed kale onto a plate, followed by brown rice and thai chickpeas.


The Rabbit Food Pyramid Breakdown
Produce: kale
Whole Grain: brown rice
Protein: chickpeas
Plant Based Fat: peanut butter

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Dinner, Lunch, Recipes, Vegan, Vegetarian

Mediterranean Lentils

Today started off with a magical phone call from the Apple store telling me that my computer was ready to be picked up! After arriving at the apple store, they told me that my baby got some brand new shiny parts: logic board, track pad, wifi antennas, right fan, rubber foot, and 2 new screws. I was so pumped and ready to take my little lappy home until the dreaded word dun dun dun…”unfortunately” came out of the employee’s mouth. He said, “Unfortunately we were not able to replace your battery because that is not considered a repair, but a new purchase and installation, so we’re going to have to do that in the store.” He told me that they are usually able to replace batteries in MacBook Pros during Genius Bar appointments but due to an overbooking of appointments that were then running 45 minutes behind, they could not replace my battery at that time and had to keep it overnight. Boooooo! So off went my computer in a bright white apple box… Hopefully we will be re-reunited tomorrow morning!

Yesterday, an amazing RFFMBT reader, Tamiko completed the Skinny Bunny Cleanse with a total loss of 7 lbs! Tamiko also shared her awesome one day meal plan for her first day post cleanse so I thought you guys might like to see what she’s whipping up in her kitchen! Thank you so much for sharing your success and meals with me and the RFFMBT community Tamiko, you are so inspiring! Don’t forget to join the RFFMBT Facebook community for more updates and discussions like this!

If you are interested in doing the Skinny Bunny Cleanse and have any questions, make sure to read through the comments on the post to see if your question has already been answered. There are tons of comments from readers regarding questions and their success stories after the 5 day cleanse!

TAMIKO’S ONE DAY RABBIT FOOD MEAL PLAN

BREAKFAST:
Produce: 1 Apple
Whole Grain: 1 Slice of Toasted Whole Grain Bread
Protein: 1 Cup of Soy Milk
Plant Based Fat: 1 Tbsp. Almond Butter

LUNCH:
Produce: 1 Cup Peas and 1 Cup Carrots
Whole Grain: ½ Cup Cooked Whole Grain Couscous
Protein: 3oz Chicken Breast
Plan Based Fat: 1 Tbsp. Olive Oil

DINNER
Produce: 1 Cup Broccoli and 1 Cup Asparagus
Whole Grain: ½ Cup Cooked Brown Rice
Protein: 3oz Salmon
Plant Based Fat: 1 Tbsp. Olive Oil

SNACK
Produce: 1 banana
Whole Grain: ¼ cups rolled oats + ½ cup water
Protein: 1 Cup Soy Milk
Plant Based Fat: 1 Tbsp. Almond Butter

I have found that the serving sizes and combinations listed on my blog in the Rabbit Food Pyramid work perfectly for me. Everyone is different and not every day or workout is the same, so it could take some tweaking to find the perfect amount of food is for your body. Since I am maintaining, I do add in some extra fruit throughout the day if I am hungry and usually incorporate a post workout protein shake if I exercise that day. The pyramid is meant to be a guide to build healthy balanced meals to lose weight, and can be adapted for your individual needs, so if this is not enough food for your body/exercise level, or you are now maintaining, you can add another small meal or up your protein to fit your needs!

Earlier this week I posted a photograph on Instagram of a nutrition label for a round of “NAME THAT FOOD!” After tons of great guesses, a RFFMBT reader was able to identify that the label belonged to a bag of dry lentils! You guys had tons of great questions about lentils and I got a few requests for a lentil recipe, so here it is: vegan Mediterranean Lentils!

Let’s get to know these little legumes know as Lentils!

  • High in fiber with an average of 10-15g per serving.
  • Helps to regulate blood sugar by providing steady, slow-burning energy and balancing blood sugar levels from the high amount of fiber.
  • Loaded with iron, making them an excellent choice for vegetarians, vegans, and people who don’t eat red meat.
  • The protein in lentils makes up 26% of its overall calories, which makes them an outstanding source of protein for vegans.



Mediterranean Lentils
Serves 1

1/2 cup cooked lentils (you may use dry or canned)
1/2 cup cooke whole-wheat couscous
1 cup spinach
1/2 cup tomato
1/2 cup onion
1/4 cup low sodium vegetable broth
10 pitted kalamata olives
1 Tsp  balsamic vinegar
1/2 tsp minced garlic
lemon juice to taste

Cook the lentils to package instructions (usually 1:4 lentil water ratio). Cook couscous to package instructions (in only water – no butter if suggested). Chop the onion and tomato. Mix the vegetable broth and garlic and pour into a pan over medium high heat. Cook the onion and spinach in the vegetable broth. Once the spinach has wilted, add the tomatoes to the pan (to avoid overcooking). Rinse the lentils once they have finished cooking, and combine one half cup lentils with the cooked vegetables. Add balsamic vinegar and chopped pitted olives to the lentil mixture and finish with a squeeze of fresh lemon juice to taste. Place the couscous on a plate and top with the lentil mixture.
Note: If you use canned lentils, rinse and strain lentils, and cook in the pan with the vegetables to heat them.

The Rabbit Food Pyramid Breakdown
Produce: spinach, tomato, onion
Whole Grain: whole wheat couscous
Protein: lentils
Plant Based Fat: olives

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Dinner, Lunch, Recipes, Vegetarian

Pasta Primavera

Pasta pasta pasta where do I even begin?
Pasta can get a pretty bad rap due to it’s often fattening cream sauces, high carbohydrate count, and low nutritional value, but I’m here to tell you that not all pasta is bad! You can still eat pasta and lose weight, or maintain your toned figure. The keys to eating pasta are knowing what kind, and how much.

“Pasta doesn’t make you fat. How much pasta you eat makes you fat.”
– Giada De Laurentiis (Health Magazine, May 2012)

I couldn’t have said it better myself. Weather you are trying to maintain or lose weight, you could virtually eat anything that you want, as long as you know the correct amount and portions!

Today’s recipe is a healthy Pasta Primavera made with whole wheat pasta. Whole wheat pasta is made from flour that uses the entire grain and contains slightly more protein, and two to three times more fiber than refined pastas allowing you to stay fuller longer while stabilizing blood sugar levels.


Pasta Primavera
Serves 1

1/2 cup cooked whole wheat pasta
1 cup bell pepper (I used 1/2 cup red and 1/2 cup green)
1/2 cup mushrooms
1/2 cup yellow onion
1/4 cup nonfat ricotta cheese
1/4 cup low sodium vegetable broth (I use Pacific)
2 Tbsp pine nuts
1 tsp  salt-free Italian seasoning (I use Frontier)
1/2 tsp minced garlic

Cook the pasta to package instructions. Chop the bell pepper, onion, and mushroom and cook in vegetable broth in a pan over high heat.  While the pasta and vegetables are cooking, combine the ricotta, Italian seasoning, garlic, and pine nuts in a separate bowl and mix evenly. Once the pasta has finished cooking, strain and combine with the ricotta mixture. After vegetables have finished cooking, gently fold into the pasta and ricotta. Serve hot.
Note: If you are allergic to nuts, you can omit the nuts and cook your veggies in 1 Tbsp of olive oil (instead of vegetable broth) for your plant based fat serving.


The Rabbit Food Pyramid Breakdown
Produce: bell pepper, mushroom, onion
Whole Grain: whole wheat pasta
Protein: nonfat ricotta cheese
Plant Based Fat: pine nuts

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