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Sweet Pepper & Tomato Soup

Sweet Pepper & Tomato Soup

You know what FriYAY means? I have a phenomenal soup recipe for you to try! My Sweet Pepper & Tomato Soup is delectable and super good for you. It’s made of mini sweet peppers, fresh tomatoes, red onions, vegetable stock, tomato sauce, and some spices. Yep, it’s just that easy and wholesome. In my opinion, the best part about Sweet Pepper & Tomato Soup is that it doesn’t need any added salt! That’s right, there is no added salt in my recipe and you’d never know the difference. My soup is the kind of meal that just warms your soul and makes you feel healthier after you eat it. You’ll truly love this creamy and nutritious recipe.  

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Ah, there’s nothing like a fabulous pot of soup that the whole fam will absolutely love!

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Hopefully I’ve convinced you to make this simple yet mouthwatering culinary masterpiece. Tag me with your pics! Upbeetandkaleingit is on Instagram,Twitter, and Pinterest- username upbeetandkaleingit, of course 🙂

 
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Sweet Pepper & Tomato Soup
Serves 4
An easy and healthy vegan soup packed with veggies!
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 32 oz + 1 cup vegetable stock
  2. 2 cans 15 oz of tomato sauce
  3. About 14 mini sweet peppers
  4. 4 medium sized red tomatoes
  5. 1/2 cup red onion
  6. 1 tsp dried basil
  7. 1/2 tsp onion powder
  8. 1/2 tsp garlic
  9. 1 tsp Italian Seasoning
  10. Dash of oregano
  11. 4 tbsp olive oil for sautéing
Instructions
  1. Chop the vegetables and then sauté the red onions in 4 tbsp of olive oil in a medium to large sized pot on medium heat for a couple of minutes. Then, add the peppers, tomatoes and spices and sauté the ingredients for 2-3 more minutes before adding the liquids.
  2. Let the soup cook on medium-low heat for an hour.
  3. Allow the soup to cool down before puréeing it in a blender.
  4. Serve and enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Dark Chocolate & Almond Cookie Dough

Dark Chocolate & Almond Cookie Dough

Cookie Dough: Also known as a scrumptious blend of magical ingredients that have been combined into a malleable form, which people enjoy more than actual cookies. 

I definitely made that up but how accurate is it?! Sooo, I have been making this fabulous cookie dough for a long time now but never really took the time to take pics because it’s all gone after about 10 minutes. My brother who is a total carnivore I may add loves this stuff because it’s pack with fiber and protein. In fact, he asked me if he could pack the leftover cookie dough in his lunch this morning. I’d say this recipe is a success. If you’re health conscientious like my brother, you’re in luck. The cookie dough is made from sweet potato and chickpeas. Yes, you read that correctly. Okay, and melted chocolate and dates but still, it’s HEALTHY! Chickpeas are legumes and are the stars of the show in hummus. Now, they’re the stars of my cookie dough show. Grab the chocolate and the chickpeas and mix away. 

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Don’t ya just want to take a big spoon and dive right in?! My cookie dough recipe also tastes amazing on toast. Dream breakfast right there-toast and cookie dough, two of my favorite things. 

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Vegan Dark Chocolate & Almond Cookie Dough
Serves 8
A delicious vegan cookie dough that's perfect for eating by the spoonful!
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Prep Time
7 min
Prep Time
7 min
Ingredients
  1. 1 small sweet potato baked or cooked in microwave
  2. 1 can rinsed and drained chickpeas
  3. 50 grams dark chocolate of choice melted with 2 tbsp almond milk (I used unsweetened almond milk)
  4. 1 tbsp cacao powder
  5. 5 dates (I used Medjool)
  6. 3 tbsp almond milk
  7. 1 cup almonds
  8. More dark chocolate to fold in if wanted
Instructions
  1. In a food processor, combine everything but the 1 cup of almonds and extra chocolate. Process the dough until a thick and smooth consistency forms. Then, fold in the almonds and more chocolate if wanted.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Kosmatology

Kosmatology

Ello friends! I love sharing awesome products with you that I stumble upon. Kosmatology was nice enough to let me try their Botanical Bliss Lavender Eucalyptus Lotion Bar, Botanical Bliss Lavender Eucalyptus Foaming Hand Soap and my favorite, the Lemongrass Foaming Face Wash. I particularly love that Kosmatology products are labeled vegan and cruelty-free (yay) by Peta!

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Lemongrass Foaming Face Wash For Acne/Rosacea Prone Skin

I’m very careful about what I put on my face since my skin is super prone to acne. I’ve struggled with acne for years and I was very pleased that Kosmatology’s Lemongrass Face Wash For Acne/ Rosacea Prone Skin was gentle on my face. Sometimes, acne face washes make my skin really dry and irritated afterwards but this was not one of them. It is expensive ($23.99) for 6 oz but it’s pretty foamy, which is nice because it seems like you get a lot for the cost! I also think that the smell is pleasant if you like lemongrass. Overall, this product was my favorite and I’m going to continue to use it. 

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 Botanical Bliss Lavender Eucalyptus Foaming Hand Soap

I’m all about a foamy hand soap that uses organic oils such as coconut, olive and safflower. This soap truly is all foam and I love that! I found Kosmatology’s hand to soap to be gentle on my skin, which is what I need since my hands are kind of rough from all of the dish washing and what not. The best part about this soap is that it’s sulfate-free!! Did I mention it smells awesome? The scent of lavender is fabulous. 

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Botanical Bliss Lavender Eucalyptus Lotion Bar

The lotion bar looks just like a deodorant stick, which means an easy application. It did make my skin feel oily but I appreciate that it’s mild! My favorite part about the lotion bar is that it’s paraben free and petroleum free-two major pluses! It costs $10.99 for 2.65 oz, which seems pretty expensive, even for a product made with organic ingredients.

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Pumpkin Pecan Bites

Pumpkin Pecan Bites

Hello my friends! I have a super tasty and incredibly easy recipe for you to try today. I know it’s not November but this Ohio weather sure is making me feel like it is (think 50 degrees). Despite it being spring, anything pumpkin flavored will always have a special place in my heart and I enjoy it all year round. All you need for these simple yet scrumptious bites are dates, oat flour (I suggest Bob’s Red Mill), pumpkin puree, cinnamon, and pecans. How easy does that sound? I love creating recipes that everyone can enjoy no matter how skilled they are in the kitchen. So, lets grab our ingredients and bring fall back!

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Do these Pumpkin Pecan Bites look good or what!? They look like some orangey, sweet, bit-sized, cakey goodness to me.

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If you’re not a fan of pecans, just leave them out! The Bites will still taste yummy.

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Pumpkin Pecan Bites
Yields 12
Scrumptious vegan Pumpkin Pecan Bites-perfect for a quick snack!
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Ingredients
  1. 1.5 cups oat flour
  2. 1 cup of pitted dates
  3. 1/2 cup pumpkin purée
  4. 1/2 tsp cinnamon
  5. 3/4 cup chopped pecans
Instructions
  1. Put everything but the pecans into a food processor.
  2. Process until the dough sticks together.
  3. Add the dough to a bowl and fold in the pecans.
  4. Form into bite-sized balls.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Caesar Salad

Vegan Caesar Salad

Howdy! I hope that your week went well. Yay for FriYAYYY (the best day of the week). Do you have any fun recipes you’re making this weekend? I’d love to hear them! If you don’t have any food making plans, perhaps this new recipe of mine will change your mind. Who wouldn’t want a fantastic and creamy Vegan Caesar Salad made with crunchy red bell peppers, marinated artichokes and hearty chickpeas that you find in your dreams. I’m kind of drooling at this point.

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Since adopting a plant-based diet, I’ve spent a lot of time recreating some of my favorite dishes that contain dairy products. I often find that the vegan version tastes way better than the original, i.e. my Vegan Caesar Salad. The dressing is absolutely phenomenal. The nuts (cashews) make it super thick and the texture should look like the image below. 
IMG_6904As I made this delectable dish, I was wondering who first decided to combine leafy greens with some type of dressing whether it be creamy or a vinaigrette. So, not to give you a history lecture or anything but I think it’s so cool that my Ancient Greek ancestors started the salad trend. Ok fine, so the Romans were in on it too. And then there was also Mary Queen of Scots. She was known to eat boiled celery root over over greens topped with a creamy mustard dressing. Fast forward to the 19th century and the land of dreams (USA) was making mixed green salads mainstream. Ah, so that’s how Victorian women maintained such slender frames. Anyways, enough with the history of salads. As summer approaches and the weather gets warmer, my Vegan Caesar Salad is perfect for dinner on the patio on a calm summer night. So, grab a big salad bowl and a food processor and mix away!IMG_6909

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Vegan Caesar Salad
Serves 4
A delicious and light Vegan Caesar Salad recipe!
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 12 oz romaine lettuce chopped
  2. 1 can rinsed and drained chickpeas
  3. 1 red bell pepper chopped
  4. 1/2 cup jarred marinated artichokes
  5. 3 tablespoons green onions
  6. Dressing
  7. 1 cup soaked and drained cashews
  8. 2 tablespoons nutritional yeast
  9. 5 tablespoons olive oil
  10. 3 tablespoons fresh lemon juice
  11. 1 teaspoon stone ground mustard
  12. 1 small clove of garlic
  13. Salt and pepper to taste
Instructions
  1. In a big salad bowl, mix the vegetables and chickpeas together.
  2. Pulse the dressing ingredients in a food processor until the dressing is thick and fully combined.
  3. Mix the dressing with the salad ingredients and enjoy!
Notes
  1. If this recipe is used as a side dish, it will serve 6 as opposed to 4.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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