Tag Archives: iron

Blueberry Chia Seed Jam

Blueberry Chia Seed Jam

blueberry chia seed vegan jam jelly fiber healthy protein calcium iron magnesium gluten free

I don’t think I will ever in my lifetime purchase jam or jelly from the store again. Not after making this super easy, incredibly good, ubber nutritious jam. Anyone, even people that aren’t really into the whole “eating right” thing will love this jam. It’s THAT good!

This jam makes me giddy for several reasons:

  • Only 3 ingredients
  • Gluten-free
  • Loads of antioxidants
  • No sugar added
  • Fiber, protein, calcium, iron, magnesium, vitamin C
  • Can be made with so many different fruit options depending on what you love
  • No one will know how healthy this is unless you tell them
  • Another great way to sneak in your chia seeds. Did someone say almond butter and chia seed jam sandwich?

blueberry chia seed vegan jam jelly fiber healthy protein calcium iron magnesium gluten free

Because this recipe doesn’t call for the traditional canning method, it will only keep in the fridge for a couple of weeks. For that reason I only make small batches at a time. I find that 1 cup of fruit combined with the honey and chia seeds fits in a half pint Ball jar.

I made a couple of thin small coconut flour flat breads and rolled them up into little crepes. You could even add a little ricotta. I’m absolutely doing that next time.

blueberry chia seed vegan jam jelly fiber healthy protein calcium iron magnesium gluten free


Blueberry Chia Seed Jam
Prep time
Cook time
Total time
Recipe type: Gluten-Free, Vegetarian
  • 1 cup blueberries (fresh or frozen)
  • 1 tablespoon chia seeds + 2 tablespoons of water
  • 1 tablespoon raw honey
  1. In a small bowl, combine chia seeds and water. Let it sit for 10 minutes.
  2. While the chia is sitting, heat up the blueberries in a small saucepan over low heat.
  3. Soften the blueberries and mash with a potato masher.
  4. After the chia seeds have absorbed the water for 10 minutes, add the chia seeds and honey to the blueberries and continue heating on low.
  5. Once everything is combined, mash the mixture as much as you like.
  6. Pour jam into Ball jar and put in fridge.
  7. The jam will thicken up as it cools.
  8. **if you don't like all of the seeds, you can run the mixture though a Nutriblender once it has cooled down a little bit**


Love those chia seeds!

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Kale Chips Baked – Easy and “Cheesy”

I love me some kale!  I use it soups, salads and snacks.  I even included them in my Top 7 Favorite Snacks post a while back. I used to purchase my kale chips from the store but I eat them so fast that I would need a cart full and a lot of money to keep me in healthy snack heaven.

Do you know how awesome kale is?  One of my all time favorite blogs MindBodyGreen wrote about kale.  I encourage you to read it. You won’t believe how incredible this leafy vegetable really is.

Here is a basic list of the benefits that I found here:

1. Detox and weight loss: One cup of kale has 36 calories and zero fat. It also contains 5 grams of fiber, lowering cholesterol, and aiding in digestion and elimination.

2. Chock full of Vitamin C: (200% of the recommended daily allowance (RDA)), which increases metabolism, supports the immune system, promotes healthy blood sugar levels, relieves stiff joints, and maintains healthy cartilage.

3. Kale is great source of iron for vegans and vegetarians: Containing more iron than beef. Iron is necessary for hemoglobin formation, oxygenating the blood, cell growth, muscle function, and proper liver function

4. Kale contains Omega-3 and Omega-6 fatty acids:  Providing health benefits for skin. Fatty acids are also great anti-inflammatory component, fighting arthritis, autoimmune disorders, and asthma.

5. Packed with vitamin A: (180% of the RDA), Kale helps strengthen eyes, nourish the skin, and prevent lung and oral cancers.

Now that we’ve had our lesson in kale.  Here is how I make mine.  It was difficult not to eat it all before I had the chance to take pictures.

Kale Chips Baked – Easy and Cheesy

braggs nutritional yeast vegetarian gluten free nutritious dairy-free b-vitamins

To create the “cheesy” flavor I used Bragg Nutritional Yeast Seasoning.

This stuff is an amazing seasoning.  It is nutritious, vegetarian, gluten-free, salt-free, sugar-free and is full of B-Vitamins.

It wasn’t easy to find though.  I know now that Whole Foods sells it in the bulk section but before I learned that, I found it at my local Vitamin Shoppe.  Go figure.  I felt like I won the lottery when I finally found it.

If you can’t find it locally, you can purchase it on-line here.

kale chips yeast vegetable iron fiber nutritious

kale chips www.theorganicrabbit.com

Kale Chips Baked - Easy and Cheesy
Prep time
Cook time
Total time
Kale chips are a super nutritious snack that will not stay in your house very long. They are delicious and addicting. Don't say I didn't warn you.
Recipe type: Snack
: Vegetarian
Serves: 1
  • 1 bunch of organic kale
  • Nutritional Yeast
  • Olive Oil or Coconut Oil
  • Salt
  1. Preheat oven to 200 degrees
  2. Prepare the kale. Separate the curly leaves from the thick stem that runs up the middle of each kale leaf. Keep the curly pieces as large as you can because they do shrink up in the oven.
  3. Next, rinse each leaf and pat dry with paper towels.Try to get as dry as you possible can. I lay my rinsed kale out on paper towels for a little bit then cover with another paper towel and pat dry.
  4. In a large bowl put about half of the rinsed and dried kale and drizzle with a little oil of your choice. Start with a little because it goes a long way. You can always add a smidge more if you need it.
  5. Massage the oil into each leaf. It goes pretty quick as raw kale is pretty hearty.
  6. After massaging leaves with oil, sprinkle about a ¼ teaspoon of salt and about a tablespoon of yeast. Toss so that all the leaves get some salt and yeast.
  7. Place kale leaves on a parchment paper covered baking sheet and sprinkle lightly with more yeast if you want.
  8. Bake for 25 minutes then remove from oven, turn leaves over and rotate pan.
  9. Bake for another 25 minutes
  10. Transfer to a container of your choice.
  11. Repeat process until you have baked the whole bunch. I'm guessing that your first batch will almost be gone by the time the second batch is done baking.
  12. Because I go through these so fast, I make 2 bunches at a time, usually on a day that I'm home bound since they take a little time.


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Top 7 Favorite Healthy Snacks

Top 7 Favorite Healthy Snacks

Losing weight and eating healthy doesn’t have to mean no yummy snacky things.  Whether you want something crunchy, sweet or salty, there’s a snack for that.  Here are 7 of my favorite snacks that completely satisfy my urges!

1. Dehydrated veggie snacks –  We make ours in the oven or in our dehydrator.  Both ways work.  They also sell them at Whole Foods.  Just make sure to check the label for any hidden ingredients that may not be so good for you.  They are also great with Hellavu Good Greek Style Yogurt dips.


2. Kale Chips – We do make these at home too but I’ve recently found bradsrawfoods.com brand.  Their Pina Kale-Ada (Coconut and Pineapple) flavor is awesome.  I could and have almost eaten the whole container in one sitting.  The www.bradsrawfoods.com brand is USDA Organic, vegan, kosher, raw and non-GMO.

Kale is a rockstar when it comes to vegetables, it’s actually a super food.  By super I mean they top the charts as far as nutritional value.  Give them a try.

kale chips

3. Oven Roasted Chickpeas – I always have a stash of these in the house.  Chickpeas (aka garbanzo beans) can take on almost any flavor combination you come up with.  My favorite is a honey/vanilla/cinnamon mixture.  They are full of fiber and have a really good crunch.  They remind me of corn nuts.  Look for the recipe in future posts.

roasted chickpeas

4. Hellavu Good Greek Style Yogurt Dip – Let me start by saying that I do NOT like yogurt at all.  No way no how.  But…I LOVE this dip.  I love all the flavors but my favorite is the French Onion.  You would never know it had yogurt in it.  It’s low in fat and calories, only has 3 carbs and even has protein in it.

You can dip your veggies, veggie chips or parmesan chips in it.  I also use it as a dip for chicken and fish.

hellavu good greek style yogurt

5. Dry roasted pumpkin seeds – I especially like the Eden Organic brand because it is low sodium, has fiber, protein and is magnesium rich.  It’s also a good source of iron and zinc.  Plus it only has 2 ingredients, organic pumpkin seeds and Eden Portuguese Sea Salt.  The fewer ingredients a product has, the better.

Eden Organic pumpkin seeds

6. Parmesan chips – An all time favorite of mine.  I discovered a store bought brand at Whole Foods and went through them so fast that I figured I better learn how to make them myself.  They are the easiest snack to make by far.  Look for the recipe in future posts.

Parmesan Chips gluten free low cab high protein snack homemade the organic rabbit

7. Honey fried banana – Last but not least are honey fried bananas.  This simple recipe turns an ordinary banana into some crazy gourmet decadent dessert.  A great way to sneak in a fruit and some potassium too.  Look for the recipe in future posts.

honey fried banana cinnamon vanilla healthy snack potassium easy delicious rich dessert

Finding the right snack is half the battle.  Just because you may not like a particular good for you snack doesn’t mean there isn’t one out there that you won’t love.

Just some little changes that will make a big difference.

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Protein Breakfast – Baked Tomato, Cottage Cheese, Spinach and Egg!

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Protein Breakfast – Baked Tomato, Cottage Cheese, Spinach and Egg!

This has become my most recent breakfast addiction.  It’s so easy and so full of protein from the egg and cottage cheese, which is great to start the day off with.

Along with protein, you’ll also get a dose of fiber from the spinach and tomato.  Speaking of tomatoes, you’ll also get a dose of antioxidants, vitamin C and potassium from them.  A healthy, tasty balanced breakfast – done.

Prep time: 3 minutes.  Cook time: 25 – 30 minutes.



1 medium tomato

1 small handful of baby spinach leaves (probably only about 10 leaves)

1 scoop of low-fat small curd cottage cheese

1 large egg

A little salt and pepper

Pre-heat oven to 350.

tomato quad final

1.  Take a piece of tinfoil and roll into a donut shape so the tomato is cradled in it and doesn’t fall over in the oven.

2.  Use a knife to cut a hole in the top of the tomato about the size of a golf ball.  Scoop out the innards so you are making an empty tomato bowl.

3.  Take a small bunch of spinach leaves and press down into the bottom of the tomato bowl.

4.  Top the spinach with a scoop of the cottage cheese but leave a little room for the egg to sit on top.

5. Lastly, top your masterpiece with an egg and sprinkle with a little salt and pepper.  Put in the oven for 25 – 30 minutes depending on how well you like your egg cooked.


eggontopI eat mine straight up but you could add a piece of whole grain toast to soak up the egg and cottage cheese mixture.securedownload-10

You could make more than one at a time using a muffin tin to hold the tomatoes.  Enjoy!

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