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Breakfast, Desserts, Recipes, Tips, Vegetarian

Cherry Almond Green Tea Smoothie Bowl

Hello lovelies!

If you follow RFFMBT on Twitter or Facebook you know that I always post a “Motivation Monday” quote to get the week started off right! I realized that I have never posted my Motivation Monday quotes on my blog, so today… that will change! I love starting my week feeling strong, positive, and optimistic and sometimes all you need are some motivating words to make it happen.

Motivation Monday: “Transformation is not a future event, it’s a present activity” -Jillian Michaels

Today started off with a scrumptious smoothie bowl and a dysfunctional computer! I took my computer into the Apple Store for a Genius Bar appointment in hopes of solving my wifi issue. My computer has not been able to detect, pickup, or stay connected to wifi for the past couple of weeks and it’s been super annoying. I’ve actually had to plug my computer straight into the ethernet cord! How old school… haha So anyways, my computer ended up having all sorts of problems, so I said bye bye to my computer while it goes to the Apple spa for 3-5 days! AHHHH! Bear with me as I attempt to post from my iPad, and public library computers while my lappy is away on vacation! I will try to continue posting everyday, but if I am slow or go MIA, this is why (hence the late post)! Cross your fingers my computer is only gone 3 days versus 5!

Enough depressing talk about my beloved laptop and back to that scrumptious smoothie bowl! Today’s smoothie was so thick that it turned into an awesome smoothie bowl. I’m one of those people that could not live on juice because I would miss chewing too much. I love a good smoothie, but I can drink those babies in under 30 seconds and then start scavenging the pantry for something to “eat.” If you just read that last sentence and said “me too,” I have a solution for you! Smoothies are an excellent way to combine fresh nutritious foods with little prep time and zero cooking, but they can often disappear just as fast leaving you wanting more. Most smoothies are a meal within themselves, so they should leave you feeling full and satisfied. I have found a simple way to slow down my smoothie drinking pace by eating them out of a bowl with a spoon. I find that I eat slower, I can really enjoy and experience the flavor and texture of the food while allowing my body to feel full. To make sure that I slow down and enjoy my smoothie bowls, sometimes I add some RFFMBT approved healthy topping!


Allgood Provisions sent me some yummy samples of their Sundried Organic Utah Cherries which I generously topped my smoothie bowl with. I’ve been going cherry crazy lately, so this awesome little resealable pack of dried cherries is just the cherry on top. Ha. Thanks Allgood, I am loving my healthy grab and go snackity snacks! I’m not sure if I am the only one that obsesses over certain foods for certain periods of time, but it has been happening a lot lately (remember the carrot cake?)! I bought a huge bag of cherries, so I’ve been on a cherry kick making as many healthy goodies as possible. Don’t worry, if you’re sick of cherries, I’m almost out! I felt like pairing an unusual ingredient/flavor to todays smoothie for some morning energy: Green Tea!

If you’re not a fan of drinking green tea plain, you can sneak it into your smoothie to make a healthy energizing breakfast with countless health benefits:

Weight Loss: The polyphenol found in green tea increase metabolism by intensify levels of fat oxidation and the rate at which your body turns food into calories.
Energizing: Has a stimulating effect from it’s caffeine content.
Anti aging: Can reduce wrinkles and signs of aging due to it’s rich antioxidants and anti-inflammatory properties.
Boosts immunity: The antioxidant polyphenol compounds called Catechins have been shown to boost your immune system. 
Anti Carcinogenic: Catechins present in green tea neutralize free radicals to reduce the chances of cancer.
Reduces Cholesterol: Reduces bad cholesterol in the blood and improves the ratio of good cholesterol to bad.


Cherry Almond Green Tea Smoothie Bowl
Serves 1

6oz plain nonfat Greek yogurt
1 cup frozen pitted cherries
2-3 Tbsp water
1 Tbsp almond butter
1 tsp green tea leafs
1/2 tsp pure vanilla extract

If you do not have loose leaf tea, open up a tea bag and measure out 1 teaspoon of green tea leafs. Combine the Greek yogurt, cherries, almond butter,  vanilla, and green tea in the blender. Add water 1 tablespoon at a time to get the blender moving. Blend until smooth. Transfer smoothie to a bowl, top with 1 tablespoon of almonds or dried cherries and enjoy with a spoon.


The Rabbit Food Pyramid Breakdown
Produce: cherries
Whole Grain: none, add 1/4 cup whole rolled oats if desired
Protein: plain nonfat Greek Yogurt
Plant Based Fat: almond butter

Warning: this is probably not the best idea for after dinner/dessert because of the caffeine from green tea… unless it’s finals week or you are working really really late that night!

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Desserts, Recipes, Snacks, Treats, Vegan, Vegetarian

Chickpea Cookie Dough Dip

I am always looking for the healthiest alternatives to my favorite foods. One of my favorite things to do with friends is bake. You know… typical girls! Most of my “girls baking nights” used to consist of Funfetti cake mix, a package of break and bake cookie dough, and more “sampling” than actually baking. I love doughs and batters, in fact I cannot get enough! When my sister and I used to make cookies and cakes with my mom, we would both argue over who got to lick the bowl and who got to lick the spoon. So glad we never ended up with salmonella! Yikes!

I have come to the conclusion that I love vegan baking because it’s challenging and fun, but really because you can eat all the batter you want without getting sick from raw eggs! On top of using only plant based products for baking (with the addition of natural salt), I try not to use any refined sugar, making my treats pretty much guilt-free.

While eating hummus the other day, something struck me. Why not use chickpeas as a base for a sweet treat? My friend and I made cupcakes from chickpeas before, so I thought it was worth a try to master another dessert. Not only is this a fun appetizer or dip for a party, but these fabulous little legumes are a great source of fiber and protein to keep you full and satisfied.

Now let’s talking about some dipping action!
Apple slices, whole-grain pretzels, graham crackers, toast, the possibilities are endless!
Question: What would you use to dip into your bowl of Chickpea Cookie Dough?

My recipe is an adapted version from Chocolate Covered Katie’s Cookie Dough Dip. To make the dip as healthy as it could possibly be, I made a few adjustments to the original recipe:

omit baking soda
only 3 Tbsp almond butter
2 Tbsp rolled oats
no extra milk

Chickpea Cookie Dough Dip
Makes about 2.5 cups of dough
keep servings to 2Tbsp per person/snack

1 15oz can of chickpeas
1 + 1/4 cup pitted medjool dates
1/2 cup water
1/3 cup chocolate chips (of your choice, you could use carob chips for a vegan option)
3 Tbs almond butter
2 Tbsp rolled oats
1 Tbsp + 1 tsp pure vanilla extract
1/8 tsp salt
3/4 tsp baking powder
1/8 tsp baking soda

Remove pits from the dates and place in a bowl or jar with 1/2 cup of water. Cover the bowl or jar and let it sit in the refrigerator for at least 8 hours (or overnight). Strain and rinse the chickpeas. After dates have soaked, combine the chickpeas, dates (including their soaking liquid), almond butter, oats, vanilla, and salt in a food processor, excluding the chocolate chips. Blend until smooth, scraping down the sides with a spatula as needed. Remove dough from the for processor and gently mix in the chocolate chips. Refrigerate and serve cold.

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