Healthy little vegan

Crumble top pear pie

fresh pears coated in cinnamon and sugar then covered in crumble top crust and baked to perfection! Delicous!

I make a lot of pies and this one is one of the best ones I’ve ever made!

SWITCH ups!:

Gluten free: use gluten free flour in the crust and crumb topping instead of normal flour.

Dairy free: make it dairy free by using dairy free butter.

No lemons: you could use limes ,but it might not taste right?

Dont have any pears?: you could use apples.

Ingredients:

The crust:

2-3 tbsp of sugar.

1 1/4 cup all purpose flour.

Pinch of sea salt.

1/3 cup butter softened.

4-5 tbsp water if needed.

DIRECTIONS

Roll out onto a greased pie dish.

Filling:

4 tbsp butter softened.

1/4 cup brown sugar.

1/4 tsp ground ginger.

2 tbsp flour.

7-8 pears sliced.

1 tsp cinnamon.

1 tbsp lemon juice.

1/4 tsp sea salt.

DIRECTIONS

Mix in a large bowl until well combined. Pour onto the crust.

Crumb top:

1/4 cup brown sugar.

1-2 cups flour ( I used spelt flour).

Pinch of sea salt.

1 stick of butter softened.

1 squeeze of lemon.

DIRECTIONS

Mix in a bowl until well combined. Sprinkle evenly over the pie.

Bake:

Bake at 350°f for 1 hour and 15 mins.

Savory butternut squash apple mash

savory,sweet,with a hint of spice. So good and great if your In the mood for big flavors! Nutmeg and garlic are key to making this recipe a winner!

I dont have any switch ups because it’s already vegetarian,gluten free,and vegan. If it’s not vegan please tell me:)👍

ingredients

Serves2-4

Category: american.

Type: gluten free, Vegan, and vegetarian.

1-2 cups cooked butternut squash.

Oregano to taste.

Thyme to taste.

1/2 cup applesauce.

Pinch or sprinkle or garlic powder.

1 tbsp butter.

1 tbsp light olive oil.

Pinch of nutmeg.

Pinch of sea salt.

DIRECTIONS

Cook all the ingredients in a small pot and stir. When fragrant it’s done.

ENJOY!

Try it with…https://healthyrabbitfoods.food.blog/2020/04/03/the-best-4-ingredient-garlic-spinach/

The best 4 ingredient Garlic spinach

garlic spinach sprinkled with Italian herbs and salt.

I love spinach! This spinach is mouth watering good! With garlic and sea salt. 4 ingredients what could make this recipe any easier?

What type of spinach?

Frozen chopped spinach is what I used.

What type of pot or skillet?

I used a pot with a lid and cooked it until tender and fragrant.

Ingredients

Sea salt to taste.

1 frozen pack chopped spinach.

1-2 garlic cloves chopped.

Olive oil to cook with.

DIRECTIONS:

Cook all the ingredients in a pot until spinach is tender and fragrant.

Serve with steak or anything you want!

Spinach with black eyed pea turkey soup.

The best green smoothie bowl

Super good with no added sugar , has tons of protein and naturally sweet! Smoothie bowls have become super popular and their super healthy too!

ADD INS!:

FRUIT: add in whatever kind of fruit you want!

MILK: use coconut,almond,plant based ,or nut based milk of your choice.

ALMOND BUTTER: you can use peanut,hazelnut ,tigernut ,or any kind of nut butter you want!

PROTEIN POWDER: it really doesn’t matter what the brand is ,but I used “evolve protein powder.”

YOGURT: use any kind of yogurt you want! Greek,dairy free,low sugar,fat free ,it really is up to you!

INGREDIENTS

1 handful spinach ( about 1 1/2 cups).

1/2 tbsp chia seeds.

1 tbsp almond butter.

1/4 cup almond milk.

3/4 cup coconut milk.

1/4 cup oats.

1 tbsp or 1 scoop protein powder.

3 tbsp yogurt.

1 tbsp coconut flakes.

3 frozen cherries.

3 frozen peach slices.

DIRECTIONS

Blend until smooth.

GARNISH

Chia seeds.

Coconut flakes.

Oatmeal.

Thyme.

Mint.

Fruit.

Cereal (optional).

ENJOY!

Vegan blueberry muffins

this morning I got up and wanted some muffins. So I whipped up some vegan muffins and used half gluten free flour.

SWITCH UPS!:

GLUTEN FREE: You could make them 100% gluten free by using only gluten free flour instead of half.

NO OLIVE OIL?: just use normal baking oil or butter.

DIFFERENT FLAVOR?:choose-your-flavor-muffins/

INGREDIENTS:

1 cup white rice flour.

1 cup organic all purpose flour.

2 1/2 tsp baking powder.

Pinch of sea salt.

1/2 Cup sugar.

1 cup dairy free milk.

1/3 cup olive oil or baking oil.

1 tsp of vanilla or less.

3/4 cup fresh blueberries.

3/4 cup frozen blueberries.

DIRECTIONS

Mix all the ingredients in a bowl until well combined.

Pour into 12 muffins holes with paper muffin holders in them. Bake at 350°f for 30-40 mins until knife inserted comes out clean.

How to grow veggies with just water

coronavirus has forced people to make do with what they have and since the stores are low lets not rely on them. Grow your own food!

first let’s choose or plant to grow…

HOW TO GROW: you will want an area that gets a good amount of sunshine. Then you’ll need a cup or glass about the size of your lettuce bottom. Lettuce bought from the store is what I used. Take the lettuce bottom and place it in the cup. Fill the cup halfway up with water. Let sit in the sunshine for up to a month or more until full grown ,or plant in a pot with soil when roots appear. Remember to change the water once a day. Do the same with all the other plants on this list.

CELERY: use the bottom of a celery plant.

CARROTS: you can only grow back the carrot top ,but its edible and tastes like parsley.

HERBS: grow herb plants by taking a little shoot and placing it in water. When roots sprout plant in soil.

POTATOES: cut up a potato. Let sit in a sunny place until it starts to sprout. When sprouted plant in the ground. WARNING: do NOT eat the potatoes once they have sprouted only eat the new potatoes it grows. You can grow sweet potatoes the same.

BOK CHOY: use the bottom of the bok choy and grow like you would the lettuce.

BROCCOLI: put the stalk of broccoli in water as you would lettuce.

My famous biscuits

gluten free and dairy free if desired. Super good and fluffy! My mom made them and used goat milk that she turned into goat milk buttermilk and they where delicious! You can also use kefir , normal milk buttermilk ,or dairy free yogurt.

SWITCH UPS!

GLUTEN FREE: use gluten free oat flour and gluten free flour instead of white rice flour if you want.

NORMAL BISCUITS: hrre’s the recipe for normal biscuits…

INGREDIENTS

1 1/4 cup buttermilk or kefir (use goat milk buttermilk).

2 cups all purpose flour.

1 cup oat flour.

1/3 cup coconut flour.

1 tbsp cream of tarter.

1 tsp baking soda.

1/2 cup unsalted butter.

Pinch of salt.

1/3 cup coconut oil.

Oven temp:425°f.

Bake time:10-25 mins.

CONTINUED SWITCH UPS!:

COCONUT OIL SUBSTITUTES: baking oil,canola oil, avocado oil,or any light oil ,but coconut oil is the best.

COCONUT FLOUR FLAVOR: coconut flour is so good and is in both recipes! It does have a coconut flavor, but it makes the biscuits taste delicious!

Now finally here’s my biscuit recipe!

INGREDIENTS

1 1/4 cup buttermilk or kefir as well as goat milk buttermilk.

2 cups oat flour.

1 cup white rice flour or gluten free flour.

1/3 cup coconut flour.

1 tbsp cream of tarter.

1/2 cup butter.

2 pinches salt.

1/3 cup coconut oil.

DIRECTIONS

Mix all the ingredients in a electric mixer.

Roll out dough onto a cutting board. Cut out biscuits out of dough with a jar or cup.

Place on 1 or 2 baking dishes and bake at 425°f for 10-25 mins.

Serve with jelly (apricot preserves) and butter.

Enjoy!

For more recipes go to my site @healthyrabbitrecipes

Choose your flavor muffins

Make any kind of muffin you like just choose a flavor or come up with your own!:) I love muffins because there not sugary like cupcakes and there way better tasting then cupcakes!

If there was a fresh homemade muffin for me every morning it would be gone! ( if it was a healthy muffin made with organic ingredients).

SWITCH UPS!:

GLUTEN FREE: use gluten free flour!

DAIRY FREE: it already is dairy free.

WITH DAIRY: just use normal milk instead of dairy free milk:) also use dairy free butter.

NO LEMONS?: then just use lime zest and if you do use limes please tell me how it was?:)

DIFFERENT FLAVORS:

Basically you can make any kind of muffins you want!

BLUBERRY: use 1 cup blueberries and 1 tsp lemon zest.

ORANGE: use 1 tsp orange zest.

STRAWBERRY ALMOND: use 1 cup almond milk instead of dairy free milk and 1 cup hulled strawberries.

APPLE CINNAMON: use 1 cup diced apples and 1/2 tsp cinnamon also 1 tsp lemon zest.

RASPBERRY: use 1 cup raspberries and 1 tsp lemon zest.

COCONUT: use 1 cup coconut flakes and 1 cup coconut milk instead of dairy free milk.

BANANA CINNAMON: use 1 cup sliced bananas and 1 tsp cinnamon also use coconut milk instead of dairy free milk.

BASIC MUFFIN INGREDIENTS:

1 cup milk of choice.

1/2 cup butter melted.

1 egg.

2 cups flour.

1/3 cup sugar.

2 tsp baking powder.

1/2 tsp sea salt.

flavor of choice.

TOPPINGS:

Sugar and butter with…

Almond pieces.

orange zest.

Lemon zest.

Coconut flakes.

DIRECTIONS

Mx all the ingredients in a large bowl. Pour into 12 greased muffin holes.
Bake at 350°f for 22-26 mins until knife inserted comes out clean.
Enjoy!

if you made you own flavor please tell me what the flavor was and your recipe in comments! Thank you!

Homemade unfermented non alcoholic ginger ale

Ginger has so many health benefits and with coronavirus going around what better time to make some ginger ale?!

When I first started making this I thought ” this will take forever and what if it’s not good!” Calm down it was great, and it should feel great on a soar throat!

SWITCH UPS!:

LIMES: this recipe calls for lemons but you could try limes I dont know how it will taste though? If you do use limes please tell me how it turned out! Thanks!:)

NO SUGAR: it calls for sugar but you could go sugarless or use stevia! No sugar will make it pretty sour!:>

INGREDIENTS

4 ounces of ginger.

4 lemons.

2 quarts boiling water.

2 cups lemon juice.

Sugar to taste.

Water as needed ( water down as much as you want to taste).

Mint leaves (optional).

DIRECTIONS

Chop the lemons and ginger. Steep the chopped lemons and ginger in the boiling water for 5 mins.
Strain out and discard the solids.
Chill the liquids.
Add the lemon juice,sugar to taste, and water. Stir.
Serve with mint leaves and ice if desired.
Enjoy!

Gluten free pumpkin bread

I love breads there so good! I like banana ,apple ,pumpkin,cinnamon,zucchini, or just plain bread! Although I do eat them organic. For those of you who are gluten free… here’s a bread you can eat without the guilt!

SWITCH UPS!:

NOT GLUTEN FREE?: use normal flour ( I recommend organic flour).

DONT HAVE WHITE RICE FLOUR?: then use any other kind of gluten free flour blends(king Arthur gluten free flour blend).

FOR MORE RECIPES!?: go to my website @healthyrabbitrecipes

Now finally let’s make some PUMPKIN BREAD!

INGREDIENTS

1 1/2 cups white rice flour or gluten free flour.

1 cup pumpkin puree.

1 1/4 tsp baking soda.

1/2 tsp cream of tarter.

1/4 tsp sea salt.

1/2-3/4 cup granulated sugar.

1/4-1/2 cup brown sugar.

2 tsp vanilla extract.

3 eggs.

1/3 cup oil.

1 tsp cinnamon.

1 tbsp pumpkin pie spice.

DIRECTIONS

Preheat the oven to 350°f and grease a bread dish.

Mix all the ingredients in a large bowl until well combined. Then pour into the bread dish and bake at 350°f for 50-60 mins.