Tag Archives: quick

Rice Cake Snacks

So I have fallen back in love with rice cakes lately.  I always enjoyed them growing up and impulsively bought some at Whole Foods recently.  The brand I bought, Lundberg, offsets 100% of the electricity used to manufacture their products with renewable energy.  How awesome is that?  I also love that their organic brown rice cakes  have only two ingredients: organic whole grain brown rice and sea salt. I also have a new obsession with coconut manna and these two pair perfectly!  Coconut manna is usually hard at room temperature so to make it spreadable I warm the jar in warm water on the stove.  Don’t bring the water to a boil though!

Rice cake, coconut manna, raw cacao nibs

  • One organic brown rice cake
  • 2 T coconut manna
  • Pinch of raw cacao nibs

rice cake, coconut manna, almond pulp

  • One organic brown rice cake
  • 2 T coconut manna
  • 4 T raw almond pulp (leftover from making homemade almond milk, alternatively chop almonds)
  • (pictured with a glass of homemade vanilla almond milk topped with a pinch of coconut sugar)

rice cake, peanut butter, coconut manna

  • One organic brown rice cake
  • 2-3 T peanut butter
  • 1 T coconut manna

I hope you guys enjoy these ideas!  They make a for a healthy breakfast or post workout snack filled with protein!

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Peanut Coconut Butter Banana Sandwich

What kind of messed up, brainwashed society are we living in where exploitation and killing are considered “normal” and compassion and non-violence are considered “extreme”?

A grown up twist on the peanut butter and banana sandwich.  This can be a breakfast, lunch, or healthy dessert!

  • bread/toast
  • banana
  • coconut and peanut spread (peanut butter, coconut oil, and agave)
  • cinnamon

Toast your favorite type of bread.  Then spread Earth Balance coconut & peanut spread, or you can make it yourself!  Mix peanut butter, coconut oil, and agave.  Add a sliced banana, and sprinkle with cinnamon.  Talk about easy and delicious 🙂

Coconut peanut and banana sandwich

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Hillbilly Bean Dip

Seventy-five percent of federal poultry inspectors say they would not eat chicken.

This recipe is a good one to keep in your playbook when you need to whip up something quick and easy for a party.  I think this would be a hit at a sports party or something along those lines.  It would also go well with a Mexican meal either on tacos/nachos or served as a side.  I made it right before I moved for the first time and it took about 10 minutes of prep time and 20 minutes in the oven.  Now my recipe is a smaller portion but it can easily be multiplied if you wanted to bring it as a dish to a party.  I’d say my recipe would make about 8+ servings as a side dish or appetizer.

  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 can vegetarian refried beans
  • 1/2 onion, diced
  • 1 tomato, diced
  • 1 tablespoon chili powder
  • 1 cup shredded monterey jack cheese
  • 1 cup shredded cheddar cheese
  • tortilla or corn chips to serve
  1. Mix the sour cream and cream cheese together first.  Add in the refried beans, about half a can at a time.
  2. Add the onion, tomato, and chili powder.  Stir.
  3. Pour into baking pan, I used about a 6in circular pan.  Use whatever size you have so that the dip is at least 1/2 inch thick.
  4. Sprinkle the cheese across the top.
  5. Bake for about 15-20 minutes at 350.  It can be served hot or cold.

Bean Dip

Now that I’m finally all settled into my new apartment in Raleigh I should be able to post a little more regularly.  It was pretty hectic the past 2-3 weeks with final exams, graduation, and moving several states away! I’m also planning on doing a juice cleanse coming up so I will keep you all posted on how that goes! 🙂

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