Green Sammy

After a homeless hiatus, Really Good Rabbit Food is back! First up is an oh-so satisfying sandwich I came up with one night after a long day of work. Biased as it may be to say, it truly is delectable.

Green Sammy

I got home one night after work and was  craving some fresh produce, but wasn't feeling salad. Opened up the fridge and some of my favourite ingredients presented themselves and just asked to be turned into a magical sandwich. I'm also a tad obsessed with tahini so it of course made an appearance. These portions made one sandwich (as pictured) with some left over. However I did use small rye bread, so I can imagine with full sized bread the ratio of filling to bread would match up.

Ingredients:

1 avocado 

3 Tbsp lemon juice

1 small beet

1/2 bunch of massaged kale

1 Tbsp tahini

1/2 Tbsp olive oil

Salt and Pepper to taste

2 slices bread (would work well in a wrap too!)

Directions:

1. Make the avocado mash: mash up an avocado with 1 Tbsp of the lemon juice and add salt and pepper to taste.

2. Massage that kale: Julienne the kale and toss in a bowl. Add a splash of olive oil and lemon juice and give it a rub until soft.

3. Make some tahini cream. In a small bowl whisk together 1 Tbsp tahini, 2 Tbsp lemon juice, 1/2 Tbsp olive oil, salt n peppa to taste. 

4. Mix the cream and kale. Add the tahini cream to the massaged kale and mix until well coated. The final result should be slaw-like.

5. Slice that beet: Thinly chop up a small beet. Grating would work as well. 

6. Assemble the beautiful sandwich. I started by tasted the bread, spreading the avocado on one side, then topping with beets. On the other slice, spread out the massaged kale on the other side then put them together. 

Enjoy the classic sandwich with some non-traditional ingredients! 

Glad to be back now and share some more really good rabbit food!

xo

Pasta & Salad [THE NOMAD EDITION]

Hey folks,

For those of you who don't know me personally - here is the scoop. I've recently found myself without a home and have been moving around thanks to the generosity of many lovely people in my life. During this time it's been difficult to make food and blog about them. Tonight's meal however was quite a success. Slowly but surely, I'm learning to live and nourish from day to day. This evening a lovely feast of pasta and salad was had. So here it is, a great, balanced meal for those with a home and for those without. Featuring a very new and exciting product from our friends at Soul to Bowl Sauces... Cheese-less-ness sauce!

Ingredients (For the Pasta): (Makes 2 portions)
*1 bag Go Go Quinoa fussili pasta
250ml Soul to Bowl Cheese-less-ness Sauce
A pinch of chilli pepper & cayenne pepper to taste

Directions:
1. Toss the pasta in some boiling water, cook until ready.
2. In another sauce pot, bring the sauce to a heat until warm.
3. Drain the water from the pasta and combine with the sauce until well-coated.
4. Top of with some spices as desired (I used chilli pepper and cayenne pepper)


*Any other pasta will work, but I enjoy this one in particular because of the protein)


Here is the story with the salad.
I was really craving some fresh greens. I've discovered whilst travelling to a variety of grocery stores that many of them have make-your-own-salad bars. There are a variety of fresh veggies, fruit, nuts and dressings to use and all for a decent price. This is what I created today with that resource.

Ingredients (For the Salad) - *amounts varied*
Green Kale
Spinach
Coloured bell peppers
Chickpeas
Purple cabbage
Cherry tomatoes
Shredded carrots
Sunflower seeds
Avocado oil
Miso based dressing

A couple of notes to end:
Pasta and sauce are a great Nomad meal. I'm a big fan of the Soul to Bowl Sauces because of their high protein content since the base of them is cashews. All the ingredients are top-notch. It's a great up and coming product. I highly suggest trying some out if you are in the Toronto area!
Pasta is great because it is so simple to cook and always filling. Going with a rice or corn based pasta is great if you want to go gluten free. My personal favourite however is using bean or quinoa based pastas though because they have far more to offer nutritionally. They also taste essentially identical to regular pasta, so why not?

There it is, solid meals for those with a not-so solid home base.

Stay adventurous my friends.

Chocolate Fruit Tacos

Dessert can be breakfast. Or any meal of the day really.. I had this fruit taco for supper one day and it was wonderful. When I had it for breakfast the next day it was equally as wonderful. Enough chit chat though, here is how to make this healthy, delicious dish.

Chocolate Fruit Taco

Ingredients:

For the Tacos:
1/2c almond milk
1/4tsp baking soda
1/4tsp apple cider vinegar
1tbsp cocoa powder
1/4c gf flour
1/2tbsp maple syrup
1/2tsp baking powder

For the chocolate sauce:
1/2c coconut oil
1/2c cacao powder
1/2tbsp maple syrup

Directions:

1. Sift together all the dry ingredients in a bowl and whisk until well combined.
2. Add in the almond milk and maple syrup and mix, then add in the apple cider vinegar and whisk until all is smooth.
3. Put a pan on medium heat and add a bit of sunflower oil (to prevent sticking)
4. Ladle in approximately 1/3c of the mixture and flip once holes appear on the top. It should take about 4-5 minutes for the taco to be completed. This recipe yields about 4-5 tacos, depending on the size.
5. Chop any fruit of your choice (pictured is a combination of cantaloupe, fonzy melon and kiwi. It was fabulous)
6. Drizzle the chocolate sauce (make by melting the coconut oil, maple syrup and cacao powder together in a sauce pot) and maple syrup to your liking then enjoy!

Keep it real, my Taco friends.

Cheezy Sauce

Hey folks,

Here is an extraordinarily simply warm "cheese" sauce. I had steamed some broccoli the other night and wanted to top it off with something creamy, so I whipped together this sauce. It features nutritional yeast - an extremely beneficial, healthy ingredient, not to mention delicious. I use this stuff on lots of foods. It makes anything better. Its cheesy flavour make it the perfect base for this sauce. Warning : for you die-hard cheese lovers, this does not taste like cheese sauce, but it has a similar texture and taste. It is by no means a cheese imitation, just a lovely alternative.

Ingredients:
(Enough for 1 head of broccoli)

1/2c plain almond milk
1/2c nutritional yeast
1tsp salt
1/2 tsp pepper
1tsp chilli powder

Directions:

1. In a small sauce pot, whisk together the nutritional yeast and almond milk over medium heat until the mixture comes to a simmer.
2. Add in the salt, pepper, and chilli powder and whisk until well combined.
3. Leave on stove for about 2 minutes them remove and poor! Best served warm, preferably over veggies. Nomz.

Stay cheesy, friends.

Tropical Smoothie Bowl

Summer timez calls for smoothie timez. Here is fruity and tropical smoothie, all the flavours are fab. Mango, Kiwi, Banana… you really can't go wrong. Drink up, friends.

Tropical Smoothie

Ingredients:

3 Kiwis

1 Banana

1/2c Mango

3/4c Cold water

1tbsp Chia seeds

Goji Berries & unsweetened shredded coconut to garnish

Directions:

1. These directions are super easy and quick- toss in all the ingredients in a blender and blend. Pour into bowl or cup, top with garnishes and drink.

Stay Quenched, friends.

Cilantro Fries

Hello my rabbit friends- Here is a fun, summery side for all those BBQ evenings or even just a late night snack. Everyone loves potatoes. They are so versatile and wonderful. I like fries just as much as the next person, but I'm not a fan of the deep-frying aspect, so I bake instead! This version of fries comes as quilt-free as they can. There is still oil, but it isn't overwhelming. The addition of cilantro to kick-up these potatoes give them a nice, fresh and light yet full flavour boost. Here it goes:

Cilantro Fries

Ingredients:

2-3 Russet potatoes
1 tbsp fresh cilantro (cilantro paste would work as well)
3/4 tbsp grapeseed oil or sunflower oil
salt & pepper to taste (I like using pink himalayan rock salt and fresh cracked black pepper)

Directions:
1. Preheat the oven to 400 degrees.
2. In a baking pan toss in the cut potatoes, cilantro, oil, salt & pepper until potatoes are well coated.
3. Spread the potatoes out evenly across the pan, ensuring none of them are over top of each other.
4. Put the fries in the oven and let bake for 12 minutes.
5. Take out, let cool and serve. I really like dipping them in hot sauce. The freshness of the cilantro and kick of the hot sauce compliment each other very well.

Stay kickin, potato lovers.

Pepper Zucchini Alfredo

Pasta posts two days in a row! Here is a quick and easy pasta recipe using Soul to Bowl Vegan Alfredo. I love this product so much- it's quick, easy and just scrumptious. Adding some veggies to it makes it that much better! Here it is folks:

Pepper Zucchini Alfredo

Ingredients:

For the sauce:

1/2c Soul to Bowl vegan "alfredo" sauce
1/2 red bell pepper, diced
1/4 zucchini, quartered
2 tsp cracked black pepper
1/2tsp cayenne pepper
1tsp chilli powder

For the pasta:

I like using red adzuki bean pasta, or red&white quinoa pasta - but any variety works!

Directions:

1. Put the sauce on the stove and bring to a simmer on medium heat.
2. Toss in the veggies and spices and stir every 3-4 minutes, leaving on medium heat.
3. After about 9 minutes, turn the stove off and toss in cooked noodles.
4. Mix the noodles in until well coated, serve and munch.

Stay peppery, cool cats.

Zucchini Tomato Pasta

After a long day out and about,  a nice plate of paste is one of the most wonderful things. I've recently fallen in love with Red Adzuki Bean pasta. It's low in carbs, full of protein, and oh-so tasty! I whipped together a simple little tomato-based sauce to go with it and my hunger was satisfied. Here is the recipe, you fine folk:

Zucchini Tomato Pasta

Ingredients:

For the sauce:

1 medium tomato, diced

1/2 small zucchini, cut into quarters

1/4c water

1 1/2tsp turmeric

1/2 tsp cayenne pepper

a dash of salt & pepper to taste

Directions:

1. Bring the tomatoes and water to a simmer and mash them until a saucy consistency is reached. 

2. Toss in the zucchini until it's softened a bit.

3. Add in the spices, stir and let sit for about 5 minutes.

4. Add the cooked pasta into the sauce pot and mix until well coated.

5. Top off with some nutritional yeast then serve and enjoy!

Stay saucy.

Choconutter Mousse

Tofu. I'm not the biggest fan I will admit. I don't usually buy tofu but I wanted to make stir fry the other night and had an urge to add some tofu so I purchased some. I however, in my tired state bought the wrong kind. I arrived home ready to make a stir fry only to realize I'd purchased medium-firm silken tofu and it would not work in my stir fry. This was merely a blip though, as I wound up throwing together this lovely little dessert. All this to say, in short, Tofu turned out to be a great base for this protein-packed (seriously there is so much protein it's crazy, extremely filling!) dessert so here is the recipe!
PS. It's so secretly healthy you can eat it for dinner. I did.

Choconutter Mousse

Ingredients: (Makes about 2 1/2c worth)

1 block medium-firm silken tofu
2 tbsp peanut butter
1/4c almond milk
3 tbsp cacao powder
1/2 tbsp maca powder
1/4c maple syrup
goji berries and hemp hearts to top

Directions:

1. In a bowl, whisk together the tofu, almond milk, cacao, maca and maple syrup.
2. Add in the peanut butter and whisk until well-blended.
3. Top off with goji berries and hemp hearts to your desire.


Stay Nutty, folks

Collard Potato Soup

It's hot out. I know. Why would I make soup? Because soup is always good! Even in the summer heat, soup brings some joy and comfort to my soul so here is a veg-filled soup recipe!

Collard Potato Soup

Ingredients:

4-5 small potatoes (chopped)
2 medium sized carrots (diced)
3-4 leaves of collard greens (cut into little squares)
1 small spanish onion
3c vegetable broth
Cilantro to taste (fresh is always better, but packaged works fine as well!)

Directions:

1. Bring the vegetable broth to a boil then add the potatoes, carrots and onion.
2. Let the vegetables cook in the broth for about 12-14 minutes.
3. Add in the collard greens and bring the pot down to a simmer. Leave for about 3-5 minutes.
4. Toss in the cilantro to taste then serve and feel your soul warm!



Stay lovely, dears.

Summer Salad

Hey folks! June is here and the produce is marvellous. This is a nice little salad I whipped up quickly the other day. Lots of great fresh vegetables with a lemon tahini dressing made this a substantial and filling meal.

Summer Salad

Ingredients:

For the salad:

1/2 bunch green leaf lettuce
5 small radishes, thinly sliced
2 carrots, peeled into strips
1 tomato

For the dressing:

1 tbsp tahini
2 tbsp lemon juice
1/2 tbsp olive oil
1 tsp tamari
1 tsp salt
1 tsp pepper

Directions:

1. Toss all yo veggies in a bowl, chopped to your liking.
2. Whisk together all the ingredients for the dressing then top off the salad.
3. Toss and munch away on the fresh goodness!

Stay Fresh, friends.

Pink Slaw Salad

Cabbage, a lovely leafy green. Coleslaw is delish, as is this slaw salad! It's a little lighter than the classic recipe, but oh-so-satisfying. Side note: It was not intentionally supposed to be a pink salad, but the beets thought differently and the red pepper complimented that!

Pink Slaw Salad

Ingredients:

For the Salad:

1/2 shredded cabbage
1/2 spanish onion
1/2 bell pepper
2 radishes

For the Dressing:

1 1/2 tbsp lemon juice
2 tbsp olive oil
1 tbsp tamari
1/2 tbsp apple cider vinegar
1/2 tsp pink himalayan rock salt
1/4 tsp black pepper
1/2 tbsp tahini


Directions:

1. Chop and toss all the veggies into a salad bowl.
2. Whisk together the ingredients for the dressing in a small bowl.
3. Combine dressing with the salad ingredients throughly.
5. Eat.


On Wednesdays, we eat pink my rabbit friends.

Quinoa Salad Bowl with Lemon Tahini dressing

The salad. A staple in every rabbits diet. Salad bowls are great for getting lots of nutrients and using up different ingredients on hand. This recipe is very versatile in terms of what veggies and such you add in - this is what I happened to have in my fridge today! Start with a base (I used red quinoa today) and then combine more magical flavours for a little quinoa fiesta bowl.

Red Quinoa Salad Bowl

Ingredients (For 1 portion):

1/2 c dry red quinoa
1/4 bunch green onions
1/4 spanish onion
2 leaves swiss chard
1/4 bell pepper


For the dressing:
1 1/2 tbsp Tahini
1 tbsp olive oil
2 tbsp lemon juice
1 tsp himalayan rock salt
1/2 tsp cracked pepper

Directions:

1. Cook the quinoa. While the quinoa is cooking, dice up all the veggies.
2. Once the veggies are chopped and the quinoa is cooked, combine them all in a large bowl.
3. Mix together all the ingredients for the dressing until combined thoroughly.
4. Pour the dressing into the bowl and toss until the salad is well coated.
5. Serve and eat up all the rainbow goodness.

Keep Hoppin', Rabbits

Springtime Salsa

Hey Spicy Friends,

I came home and found a bag of Beanitos chips, but I had nothing to dip them in! So I whipped up this quick salsa with what I found in my fridge and it really hit the spot. I ate it while it was still warm which was just lovely- it is just as good cooled though!

Springtime Salsa

Ingredients:

1/4c water

1 vine tomato, cubed

1/4 spanish onion

1/2 bunch green onion

1/2 bunch fresh cilantro

1/4 tsp cayenne

1 1/2 tsp pink himalayan rock salt

Some fresh cracked pepper

Directions:

1. In a sauce-pot over medium heat, combine the onions, tomato and water and let simmer. Once the mixture has simmer for 2 minutes add the cayenne, salt and pepper. Stir and mash until satisfied with the consistency. (I personally prefer a runnier salsa)

2. Pour salsa into a bowl and stir in the fresh cilantro.

3. Eat while warm, or let cool and enjoy that way! It's so delicious, easy and clean! Winds up being much cheaper than store bought. 

Stay sunny, loves.

Quinoa Sweet Potato Stew

I threw this stew together the other day and it wound up being a lovely dish! Great for a rainy day when all you want is a warm, hearty meal. This makes two servings, I will admit however I ate the whole thing in one sitting. Note! For a more filling meal, serve on a bed of brown rice!

Ingredients:

3c vegetable broth

1 medium sweet potato

1/3c red quinoa

1/4 spanish onion

1 tsp turmeric

1 1/2 tsp garlic powder

2 bay leaves

1/2 tsp cayenne

6 leaves of collard green

Directions:

1. Boil the vegetable broth together with the turmeric, garlic powder, cayenne and bay leaves.

2. Add the quinoa in to cook for about 5 minutes.

3. Toss in the cubed sweet potatoes and onion.

3. Let the stew cook for about 12 or so minutes, then mix in the collard green.

4. Turn off the heat, and let the stew sit for about 5 minutes the serve!

Cinnabanana Smoothie Bowl

I think cinnamon is one of the most underrated spices around. It's benefits are abundant and it's just so tasty. Here is a simple little smoothie bowl featuring bananas and cinnamon and our sweet friend, the date. 

Cinnabanana Soothie Bowl topped with a date

Ingredients:

2 ripe bananas (the riper, the sweeter)

1 1/2 c plain, unsweetened almond milk

1 scoop vanilla raw vegan warrior blend protein (any other protein works fine too!)

1 1/2 tsp cinnamon (plus a little more to sprinkle on top)

1 tsp maca root powder

1 date, chopped

Directions:

1. In some form of blender, pulse the bananas, milk, protein powder, cinnamon and maca powder until smooth.

2. Pour into bowl, sprinkle with cinnamon and some chopped date and you're good to go.

*Note: If you're in a hurry or just don't like eating smoothies from a bowl, just drink up.

Stay kickin', cinnamon lovers

Zucchini Noodle Soup

Soup, soup, soup! I love soup. It's always such a comfort food and really easy to make. This is a bit of a combination between chicken noodle soup (sans the chicken of course) and a vegetable soup. This is the recipe I like using, but feel free to add as make veggies as you'd like!

Zucchini Noodle Soup

Ingredients:

3 c vegetable broth
3 stalks of celery
1/4 spanish onion
1/2 yellow pepper
1 small zucchini
1/2 bunch green onion
Hot sauce for some extra kick (I like Cholula brand - great spice and full flavours!)


Directions:

1. Bring the vegetable broth to a boil whilst chopping up all the veggies.
2. Once the broth is boiling, toss in the celery, onion and pepper and let boil for about 12 minutes.
3. While the vegetables and broth are boiling, make some zucchini noodles (with a spiralizer or julienne peeler, or a regular peeler for that matter! Depending on the shape of noodle you'd like.
4. Once the vegetables in the broth have softened, turn the heat off and add the zucchini noodles and leave sit for 3-5 minutes. I like mine to have a little crunch to the, but if you'd prefer them softer just leave them for a little longer!
5. Pour the soup into a bowl and top off with some green onion and hot sauce and let the comfort eating begin!

*Note: This recipe makes 2 servings worth.

Keep it spicy loves!

Kale Avocado Pear Salad

Hello! So I've recently subscribed to Organics Live - this is a service that delivers a box of organic fruits and vegetables to your door each week! I got my first box this week and it was SO exciting. This salad was inspired by the box and the ingredients used all came from the box (aside from the ingredients for the dressing). This salad is really filling and just oh-so scrumptious. Sweet and savoury ingredients are brought out by the dressing - one of my favourite go-to dressings: Lemon Tahini! It sounds and tastes very fancy but can be whipped up in a snap.

Kale Avocado Pear Salad w/ Lemon Tahini Dressing

Ingredients:

For the salad:

1/2 bunch red kale (green kale works too!)
1 green pear
1/2 avocado (or a full one if you're feeling wild)
2 tbsp cranberries
1 tbsp pumpkin seeds

For the dressing: (This makes enough for a single serving)

1 tbsp tahini
2 1/2 tbsp lemon juice (fresh is always better!)
1/2 tbsp olive oil
A dash of salt and a pinch of pepper

Directions:

1. Start by de-stemming your kale and tossing it into a large bowl.
2. Chop your pear and avocado and toss in the bowl.
3. The cranberries and pumpkin seeds : toss 'em in too.
4. In a smaller bowl, combine the tahini, lemon juice, olive oil, salt & pepper and whisk them together until smooth and creamy.
5. Mix the dressing in with the fruits and veggies then presto! A nice winter to spring transition salad.

Keep it zesty, folks.

Soul in my Bowl - Zuchinni Alfredo!

Hello everyone! Today I've got a very special post featuring one of my favourite vegan products - Soul to Bowl Vegan Alfredo sauce! It's so creamy, delectable and clean. It's a great comfort food, without the guilt! It's also really fast, this took me five minutes to make…. and about the same amount of time to eat because it was just so good.

Zuchinni noodles and cherry tomatoes topped with Soul to Bowl Sauce

By the way- The zucchini only cost me 68 cents…. #rawfoodwin

Ingredients:

1 small zucchini

8-10 cherry tomatoes

1/2c Soul to Bowl Vegan Alfredo Sauce

Directions:

1. Heat your Soul to Bowl in a small sauce pot on low-medium heat and stir frequently.

2. While the sauce is heating, use a spiralizer to make some raw zucchini noodles then toss into a bowl

3. Halve the cherry tomatoes, then add to the noodles

4. Pour the creamy vegan alfredo sauce overtop, mix and eat!

*Note: If you don't have a spiralizer, you can make noodles using either a julienne peeler (at most cooking ware stores for about 8-14$0 or a regular peeler and make ribbon like noodles! If you are a raw food junkie however, I would definitely recommend getting a spiralizer!

This sauce is incredible, check it out on Facebook! https://www.facebook.com/soultobowlsauces

Chocolate Maca Porridge

This is a lovely little oatmeal dish. Full of great things like cacao, maca powder, chia and flax seeds! It is super easy and fast to make. It tastes sweet enough to be fun, but healthy enough to enjoy for breakfast. Top it off with some bananas and cranberries and you are golden.

Ingredients:

1/4c oatmeal (quick oat is preferable, unless you pre-soak!)
1 tbsp cacao powder (it's different from cocoa powder! Cacao has more benefits)
1/2 tbsp maca powder (can be found at almost any health food store)
1 tbsp chia seeds
2 tbsp flax seeds
1 1/2 tbsp pure maple syrup
2 tbsp almond milk (sweetened, unsweetened, vanilla, plain, anything you want!)
1 banana
Some cranberries to top it off!

Directions:

1. Cook up some oats, however you prefer. I like to do it in a sauce pot with 3/4 of water.
2. While the oatmeal is cooking, combine the cacao, maca, chia and flax in a bowl.
3. Once the oatmeal is done, place it into the bowl with the dry ingredients and mix it all up.
4. Add the liquids (maple syrup and almond milk) and stir until you've reached your desired consistency. (I like mine fairly smooth, but thick)
5. Top off with a banana and some cranberries and voila! A breakfast full of goodness.

Oat meal is a good meal.

Coco Cupcakes

These little guys are a treat I made for my beautiful friends for their period study. These are a basic chocolate cupcake with a lovely coconut frosting. This also works well as a loaf- Make it in a cupcake dish or a cake dish, versatility! Whoo!

Chocolate cupcake topped with a coconut frosting

Ingredients:

For the cupcake:

1 1/2 c gluten-free flour
1/2 tsp salt
1/2 tbsp baking powder
1/2 tsp baking soda
1/2 c cocoa
1/3 c sunflower oil
1 1/2 c plain, unsweetened almond milk

For the frosting:

1/2 c coconut milk
1 tbsp vanilla extract
1/2 c icing sugar
1/4 c earth balance (or other butter substitute)
1 1/3c shredded coconut

Directions:

For the cupcakes:

1. Preheat the oven to 375 degrees.
2. Sift together all the dry ingredients in one large bowl.
3. Pour the wet ingredients into the large bowl, whilst whisking. (That was a fun alliteration)
4. Once the batter is shell whisked and at a smooth consistency pour it into your containers.
5. Pop these little guys in the oven and leave for 20 minutes. Double check to make sure they are cooked by using the old knife trick. (Stick a metal knife into the centre of one- if wet batter doesn't come out, you're golden.)

For the frosting:

1. Toss all the ingredients in a bowl.
2. Blend it all together (I used my hand blender)
3. After the mixture has come together and become gooey and frosting-like, bring back the whisk and fluff it up! The only thing better than coconut frosting is fluffy coconut frosting.

Decorate them up and make it pretty. Eat the happy food, and be happy.

Garlic Tomato Polenta

Fast, easy and full of garlicky goodness! This is one of my go-to meals. It's really filling and so cheap - A package of polenta lasts quite a few meals and it is really nice to my budget.

Baked Polenta with garlic tomato sauce and nutritional yeast.

Ingredients:

1c Polenta
Nutritional Yeast (to top)

For the Sauce:
1/2 c diced tomatoes
1 tsp turmeric
1 1/2 tsp garlic powder
1/2 tsp cayenne pepper

salt and pepper to taste

Directions:

1. Preheat oven to 375 degrees.
2. Slice polenta into rounds of about 1/2 cm thick and place in a baking pan.
3. In a bowl, combine the spices and dices tomatoes, then pour over top of the polenta.
4. Put the baking pan in the oven and let bake for 18-20 minutes.
5. Once the polenta is done, send it to the plate and top off with some nutritional yeast!

Blue Smoothie Bowl

This smoothie bowl features the antioxidant filled berry - Blueberries! Simple bowl, filled with lots of goodness.

Blue Smoothie Bowl topped with some super foods!

Ingredients:

1 Banana
1 c frozen blueberries
1 c unsweetened, plain almond milk

To top:
Pumpkin seeds, hemp hearts, goji berries

Directions:

1. Blend together the banana blueberries and almond milk until it is all smooth! I use a Kenwood hand mixer, but anything from a vitamin to a magic bullet would work!

2. Pour it into a bowl and top it off with hemp hearts, pumpkin seeds and goji berries.

Salted Chocolate Cranberry Oatmeal

Oatmeal for breakfast is something I will never get tired of. It's quick, filling and oh-so versatile. This is a favourite of mine- It reminds me of Tim Hortons Hot Chocolate and makes me smile. Another great thing about oatmeal is how many extras you can add to make it even more beneficial, like chia and flax!

Salted Chocolate Cranberry Oatmeal - A mature, breakfast twist on Timmy Ho's Hot Chocolate

Ingredients:

1/4 c Quick Oats (I use Only Oats brand - they are guaranteed gluten-free)
3/4 c water
1 tbsp cocoa powder
1 tbsp maple syrup
3 tbsp plain, unsweetened almond milk
1 tbsp chia seeds
2 tbsp ground flax seeds
Pink Himalayan Rock salt to taste
Whole, unsweetened cranberries to garnish

Directions:

1. In a small sauce pot, combine the water and oats and set stove to medium heat. Cook for about 8 minutes, stirring occasionally so the oats don't gunk up.

2. While the oats cook, get a bowl and mix together the cocoa powder, chia seeds and flax seeds.

3. Once the oats are done, pour into the bowl and combine with the cocoa, chia and flax. Once well mixed, add the maple syrup and almond milk. Stir until well mixed.

4. Add some Pink Himalayan Rock salt (the stuff is fab) to your taste preference and mix in.

5. Top off with some cranberries, because cranberries and chocolate were a match made in heaven. 

Start your day right with a hearty bowl of oats!

Chocolate Cashew Cups

THESE. These were a little something I whipped up for Valentines Day for some of the people I love dearly. These are vegan, gluten free and naturally sweetened! (except for the chocolate cup and hearts) Decadent chocolate loving in 3 layers and a secret caramel filling! They have been approved by my taste testers so here it is.

Chocolate Cashew cups for some beauties- J, A & R.
Shout-out to them for encouraging me to start this blog. xo

Ingredients:

For chocolate cups & hearts:
Enjoy Life chocolate mini chips

For layer 1:
1c jumbo cashews
8 dates (soaked for 2hrs)
2 tbsp cocoa powder
1/4 c maple syrup

For layer 2:
1 c jumbo cashews (soaked for 2 hrs)
2 tbsp cashew butter
2 dates (soaked)
1 tbsp cocoa powder
1/8 c maple syrup
1/4 c & 1 tbsp coconut milk

For layer 3:
3/4 c jumbo cashews (soaked)
2 dates (soaked)
2 tbsp almond milk

For caramel filling:
1/4 c coconut milk
1/4 c maple syrup
1 tbsp vanilla extract

Directions:

1. Place the chocolate chips in a bowl and melt them down. I like putting them in a glass bowl and placing it on top of a small sauce pot of boiling water to avoid burning the chocolate. I find it also melts it very smoothly. Once the chocolate is melted school some into cupcake moulds and spread it up the sides to give yourself a chocolate cup for the base. Place these in the fridge and let them harden. Fill an icing bag with some of the melted chocolate and pipe out whatever shapes you'd like (I went with the hearts and initials in hearts etc) onto some wax paper laid on a baking sheet then moved them into the fridge to harden.

2. While the cups are hardening get started on layer one. Blend all the ingredients together in either a food processor or with a hand mixer until fairly smooth. Depending on your taste you can blend it all together very well or leaving some chunks. Both are still delicious. Once it is all blended bring out your chocolate cup and spread a layer at the bottom of each cup then place the cups back in the fridge.

3. Take all the ingredients for layer 2 and blend away. Once it is blended to your desired consistency (I like it fairly smooth) bring back your chocolate cups and top off another layer. When doing this, leave a small space in the centre open. DO NOT USE ALL OF THE FILLING! You'll need some later. Get to direction 4 and find out why! (ou, anticipation!) Once this is done, send the chocolate cups back to the fridge.

4. Caramel time! Grab a small sauce pot and put in the coconut milk, maple syrup and vanilla extract. heat on low (about 2 or 3) until it is simmering. Whisk the mixture every so often until it begins to thicken. You should be good after about 10 minutes. Then remove the sauce pot from heat and let it cool a bit (approx. 8 minutes) Remove the chocolate cups from the freezer and guess what… fill the empty space you left in the last direction with caramel! You can let the caramel overflow a bit so you have a nice layer of it. Once the warm caramel his the cold cashew filling, it solidifies fairly quickly-while still staying chewy!

5. Remember that layer 4 filling we saved a bit of? Now it is time to whip it out and top off the cashew cup, covering the caramel so it remains a secret surprise!

6. Layer 3, lets go. Blend together your cashews, dates and almond milk until it is well blended. I like it as kind of a whipped topping, so I took out my beaters and whipped it up  a bit after I blended them, but either way works! Top off your chocolate cashew cups with this making it pretty.

7. The aesthetics aren't done yet! It's time for chocolate hearts, or whatever else you want to make. Take them out of the fridge and stick 'em on.

Note: Keep these desserts in the fridge! Otherwise it will get kind of gooey. They also just taste better when they are a little chilled. Now eat them! Now!

Happy Valentines Day J, A & R xox

Strawberry Banana Smoothie Bowl

Another smoothie bowl. For good reason- They are delicious! Seriously though, they are so fast, easy and not too hard on the wallet. Here is a simple recipe, but depending on how artistic you are feeling - the toppings can make it look really pretty. 

Ingredients:

1 very ripe banana (brown spots are great - no need for added sweetener!)

3/4c frozen strawberries (sliced)

1 scoop Sunwarrior raw vegan protein

1 1/2c unsweetened almond milk

Toppings:

1 tbsp hemp hearts

2 tbsp goji berries

Cashews

Maple syrup (to drizzle on top)

Directions: Blend it all together. Seriously that's it… Top it off with the toppings in whatever artistic design you're feeling. 

Strawberry Vanilla Smoothie Bowl

I love smoothie bowls, they are a great, quick snack or small meal. There is something comforting about eating soup, and this is a fast soup-like meal. Toss in some protein powder and you're set. I'm in love with Sunwarrior Raw Vegan protein.
This is a classic smoothie bowl flavour - Strawberry Vanilla!

PS! Blender-wise, for this… just use anything that blends! I like my Cuisinart hand blender. It's fast and super easy to clean afterwards.

Ingredients:

1c frozen strawberries (sliced)
1c unsweetened vanilla almond milk
1 1/2 Tbsp Vanilla extract
1 scoop Sunwarrior raw vegan protein blend
1 Tbsp maple syrup

Toppings:
Hemp Hearts
Pumpkin Seeds
Goji Berries

Directions:

1. Toss in the strawberries, vanilla extract, protein power, maple syrup, then almond milk and blend away. Presto! Cold, delicious, sweet soup.
2. Once blended to your liking, pour into a bowl and top off with some hemp hearts, pumpkin seeds and goji berries. They are all really good for you, plus it makes the smoothie bowl look really pretty.

Avocado & Sprouts Salad

For my first post I figured I'd go with a classic rabbit meal : the salad. This salad is one of my favourite to throw together quickly. It's fast, filling and makes me feel like an adult. It also contains one of the best (in my opinion) ingredients to ever exist… avocado. It's also so affordable. Whoo!

Avocado & Sprout Salad

Recipe:

The Salad:
5 leaves iceberg lettuce
1 ripe avocado
3/4 c sprouts

For the dressing:
2 Tbsp EVOO
1 Tbsp Balsamic Vinegar
1/2 Tbsp Maple Syrup

Directions:

1. Start by cleaning off your lettuce, chopping it, and putting it to the place. 
2. Slice your avocado and toss it on. 
3. Grab your sprouts and top it off
4. Stir together to EVOO, Balsamic and maple syrup until well blended, then pour over top the salad.

Rabbit food ain't bad.