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Lemon Blueberry Cake Smoothie

Lemon Blueberry Cake Smoothie

Happy Friyay!


I hope that you all have some awesome weekend plans! I’m sure they’re much cooler than mine. I’ll be working on a marketing project (woohoo).  To start your weekend off right, I made a lovely and fresh tasting smoothie-Lemon Blueberry Cake! All kinds of yum.

Lemon Blueberry Cake is quite possibly my favorite dessert in the entire world. Carrot Cake takes a close second place. So, why not turn my favorite into a smoothie?  

The “cake” part comes from 1 tbsp of Bob’s Red Mill Gluten Free Whole Grain Oat Flour, 1 tbsp Bob’s Red Mill Almond Meal, and 1 scoop of Vanilla Sunwarrior Protein. The protein is optional of course. I have made this smoothie with and without it and it’s yummy both ways.

Make sure that your bluebs are ripe because you want them to be on the sweeter side rather than tangy. Lemon zest+juice makes for a perfect burst of freshness and is in my opinion, the best part. I also added 1 tsp of agave to sweeten the smoothie but it still tastes good with no added sugar. If you are craving something sweet in the morning but know that you shouldn’t reach for the donuts, this smoothie is perfect.

Not to mention, smoothies are an incredibly fast breakfast. I loooove my nutribullet and make all of my smoothies in it rather than a blender. The nutribullet cups are the perfect size. Enjoy this one!





I love the color that turned out! So pretty and purpley.





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Lemon Blueberry Cake Smoothie
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  1. 1 cup of blueberries
  2. 1 cup of unsweetened vanilla almond milk
  3. 1 tsp-tbsp agave (I used 1 tsp)
  4. 1 tbsp lemon zest
  5. Juice of 1/2 of a small lemon
  6. 1 tbsp almond meal
  7. 1 tbsp oat flour
  8. 1 scoop of vanilla protein powder
  1. Throw everything into a blender or nutribullet and blend away!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Ethiopian Cabbage (Tikil Gomen)

Ethiopian Cabbage (Tikil Gomen)

Wednesday World Food Tour! First stop: Ethiopia!

On the menu: Tikil Gomen aka awesome cabbage dish bursting with bold flavors. So pack your bags because as Guy Fieri says, we’re going to flavor town. 

Now, you cannot find many dishes that come healthier than this and it only takes 25 minutes max to cook!! I did indeed slightly deviate from the original recipe, as I did end up adding tomato paste, which I think was a fabulous move. I also did not add curry but instead opted to throw in some paprika. For you cabbage patch kids out there, you’re going to love the cabbage in this dish. For those who are not super fans, I really think you may overcome your fears because this dish is that good. 

Are you wondering where that gorgeous orange color comes from? That would be the Turmeric. Ah, yes, the deep orange, potent spice that has been used in Indian and Chinese medicines for longer than I can probs count. Turmeric has been known to be a powerful anti-inflammatory agent throughout the years. Count me in. The taste is VERY strong but no worries, the perfect amount goes into my Tikil Gomen dish. 

So, lets get going because it’s time to get cultured and experience the wonders of flavors from across the world.







This post contains Amazon Affiliate links! Help support upbeetandkaleingit when you purchase through my blog! Thank you!

Ethiopian Cabbage (Tikil Gomen)
An Ethiopian dish bursting with flavor.
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  1. 3 medium chopped russet potatoes
  2. 5 large chopped carrots
  3. 1/2 large head chopped cabbage
  4. 1/3 cup chopped onion
  5. 1 tbsp minced garlic
  6. 2 tbsp tomato paste
  7. 1/4 cup olive oil
  8. 1 cup vegetable stock (may need to add more as needed)
  9. 3/4 tsp turmeric
  10. 1/4 tsp cinnamon
  11. 1/4 tsp cumin
  12. 1/4 tsp paprika
  13. salt and pepper to taste
  1. In a large pan, start out by sautéing the garlic, onions and vegetables in the olive oil on medium heat for 5 minutes. Then, add the spices, tomato paste, and cabbage. Add the vegetable broth as needed to cook the vegetables and stir every couple of minutes for roughly 15-17 more minutes or until the veggies are soft. Your total cooking time will depend on the size of the vegetables.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Triple Berry Crisp

Triple Berry Crisp

Hellllllo friends. I have something berry delicious and healthy for you. Like berry berry good.


This is a special recipe too. I created my recipe for a Pipcorn contest! They make the most fabulous natural popcorn there ever was. You can help me win this contest by going to Pipcorn’s pinterest page and repining/liking my recipe! It would be much appreciated 🙂

Lets get to chit chatting about the crisp though. I always have and I always will pride myself in creating recipes that are good for your body and soul. This is no exception. My berry crisp tastes perfectly sweet yet I only use 5 tbsp of pure cane sugar in the entire recipe. Adding the popcorn to the topping is optional of course, but it does add a lovely little crunch. 

Since I do not discriminate against berries, I included them all. Well, all of the mainstream ones at least, ya know? Blackberries, Raspberries, Blueberries, oh my.

Who knew you could make such delectable crisp with no dairy products? Well, this is (former) living proof that you can! It now resides in my stomach.






IMG_2287You must try! I promise you that this recipe does not disappoint in any way, shape, or form. In fact, the form is quite lovely, wouldn’t you say?!

Triple Berry Crisp
A fabulous vegan berry crisp developed for Pipcorn Recipe Contest. I used a 9 inch pan.
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Prep Time
7 min
Prep Time
7 min
  1. For Filling
  2. 6 ounces blueberries
  3. 6 ounces blackberries
  4. 6 ounces raspberries
  5. 2 tbsp pure cane sugar
  6. 1 tbsp flour for thickening (I used quinoa flour)
  7. Topping
  8. 1/3 cup almond meal
  9. 1/3 cup oat flour
  10. 3 tbsp pure cane sugar
  11. 1/2 tsp baking powder
  12. Pinch of salt
  13. 3 tbsp soy free earth balance melted
  14. 2 tbsp whole oats
  15. 2/3 cup popcorn (optional)
  1. Preheat the oven to 375 degrees.
  2. Combine the berries, sugar, and flour with a spoon.
  3. Pour into a baking pan.
  4. For the topping, combine all of the dry ingredients and then add the melted earth balance.
  5. With your hands or a fork, combine until the topping comes together.
  6. Spread the topping out evenly onto the berry filling.
  7. Bake for 35 minutes at 375 degrees.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Garden Pesto Pasta

Garden Pesto Pasta

You can eat your greens and have carbs with them too!


Happy #marysmeatlessmonday recipe! On the menu for your meatless Monday: incredibly simple Garden Pesto Pasta made with pasta of course (I love brown rice pasta), kale, sliced almonds, garlic, green onion, olive oil, nutritional yeast, salt, pepper and a magnificent basil pesto sauce. I topped off the pasta with some nutritional yeast, which takes on the taste of parmesan cheese, just much more nutritious and vegan of course.


Moms out there, I’m guessing it’s hard to get you kids to eat their greens. This is a fantastic way to get your kids to eat kale and not even know it. Not to mention, it will leave the whole fam feeling satisfied, even with no meat or dairy.

Pesto is pretty awesome on top of everything-ever try it on toast with avocado? New obsession. But there is nothing like pesto pasta. The taste is so clean and refreshing, and you feel good about yourself after you eat it! No guilt like after cheesy high fat and high calorie Alfredo. Try it and see, I bet you’ll love it. I keep mine pretty low salt and pepper but you can add as much as you’d like. Same with the nutritional yeast. Some people love to douse it on and others prefer a mere tablespoon for topping. 

So, to the pasta.




How gorgeous is that green!? Remember, green is lean.






Did I do any successful convincing here??? I sure hope so! Tag me on instagram and twitter (upbeetandkaleingit) with your recreations and #marysmeatlessmonday. I am also now on Pinterest! Stay happy and healthy, my friends.



This post contains Amazon Affiliate links!  Help support upbeetandkaleingit when you purchase through my blog!  Thank you!

Garden Pesto Pasta
Serves 5
A delicious vegan pasta recipe!
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
  1. 1 head of kale of choice
  2. 1 box pasta of choice
  3. 1 tbsp garlic (I buy organic pre minced)
  4. 1/2 cup almonds
  5. 1/4 cup olive oil
  6. 1/2 cup vegetable stock
  7. 2 tbsp green onions
  8. Salt and pepper to taste
  9. 1 1/2-2 tbsp nutritional yeast to top (optional)
  10. Pesto
  11. 1 large handful of fresh basil
  12. 1/4 tsp garlic
  13. 1/2 cup olive oil
  14. 1/4 tsp nutritional yeast
  15. Salt and pepper to taste
  16. This may seem like a lot of olive oil but this recipe easily serves 5-6!
  1. Cook the pasta according to box and until al dente.
  2. In a pan, sauté the kale and garlic in the olive oil and vegetable stock until fairly wilted. Then, add the green onion and almonds and cook until kale is completely wilted. This should take 10-12 minutes.
  3. Put the ingredients for the pesto into a nutri bullet or food processor and pulse until combined.
  4. Drain the pasta and add it to the kale. Pour the pesto sauce over the pasta while it's hot. I added 2 tbsp of nutritional yeast to take the place of parmesan but this is optional. I taste tested and added a little more salt and pepper at the end before serving.
  5. Enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Oat Chia No Bake Bars

Oat Chia No Bake Bars

Happy breakfasting and snacking!

Do you even drink protein brah? Even if you don’t, you must try these bars! No bake, a food processor, or a fork and woop, you’re done.

My most favorite protein award ever goes to Sunwarrior. I will only promote a product that I believe in and that means the taste better be good. Well, the taste is excellent and I use the Classic Vanilla Protein flavor in many of the recipes that I create. 

I think that no bake bars are so fun because you can whip them up in a matter of ten minutes, press them into a pan, stick ’em in the refrigerator and devour them as soon as you wake up.

I added chia seeds because I heart chia seeds more than other type of seed but you could totally add whatever you want to. 

The peanut butter mixed with a hint of cinnamon is a perfect match for the oat flour. I always make my bars with oat flour but experimenting with others could be fun!

Also, a question I get lot is “what type of peanut butter do you use?” My response is always a natural one with little or no added sugar to it! Here are my top three favorites:

  1. Maranatha Organic Creamy No Stir Peanut Butter
  2. Trader Joe’s Organic Peanut Butter Creamy Unsalted
  3. Earth Balance Creamy Peanut Butter Pack of 3-Woo!




Hashtag Nom. 







Lookin good ladies!



Oat Chia No Bake Bars
Serves 8
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Prep Time
10 min
Prep Time
10 min
  1. 2 cups oat flour
  2. 1 scoop vanilla protein powder (I use Sunwarrior)
  3. 1/2 cup natural peanut butter
  4. 1/2 tsp vanilla extract
  5. 1 tbsp agave
  6. 1/2 cup vanilla almond milk +1 tbsp - you may have to add slightly more
  7. 1/2 tsp cinnamon
  8. 2 tbsp chia seeds
  9. More peanut butter to drizzle on top-will have to warm up in microwave
  1. Warm up the peanut butter in the microwave to make combining easier. Add everything to a food processor but the chia seeds and combine. Then fold in the chia seeds. If you do not have a food processor, you can definitely combine everything with a fork! Then, place dough in a small pan and spread evenly. I let mine sit in the fridge over night and also store them in the fridge or freezer.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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