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The Healthiest Vegan Pasta Salad

The Healthiest Vegan Pasta Salad

Thursday is a good day for two reasons: 1. Friday is tomorrow and 2. I have the yummiest pasta salad recipe for you. YAY. Veggies and pasta may just be my all time favorite combo. The Healthiest Vegan Pasta Salad will satisfy your carb cravings and the roasted brussels sprouts, broccoli, and chickpeas add essential nutrients. A fabulous sauce is the key to a delicious dish and when it comes to pasta salads, a simple dressing with bold flavors is always best. However, this one doesn’t overpower the taste of the pasta and veggies. A little bit of stone ground mustard gives the vinaigrette life and trust me when I say it will become your new obsession!

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 Roasting the veggies is important in order to achieve somewhat of a crunchy texture! You’re going to love it 🙂

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Take this crowd-pleasing pasta salad to a New Year’s Eve party, people will love it! Even though the pasta salad is nutrient dense and incredibly healthy, it doesn’t taste like it.

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The Healthiest Vegan Pasta Salad
A healthy pasta salad recipe that tastes best served at room temperature!
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Ingredients
  1. 8 oz of organic corn + quinoa blend pasta (I used Ancient Harvest brand)
  2. 12 oz brussels sprouts (trim off the bottom and cut them in half)
  3. 3 heads of broccoli (cut into florets)
  4. 1 can garbanzo beans rinsed and drained
  5. 1/3 cup extra virgin olive oil
  6. Sea salt/pepper to taste and garlic powder if wanted
  7. Vinaigrette Ingredients
  8. 6 tbsp extra virgin olive oil
  9. 2 tbsp balsamic vinegar
  10. 1 tbsp stone ground mustard
  11. 1/4 tsp sea salt
Instructions
  1. Cook the pasta according to package directions
  2. Pre heat oven to 400 degrees
  3. Drizzle the 1/3 cup olive oil on the veggies and beans and toss them with the olive oil and seasonings
  4. Roast veggies and beans for 25 minutes at 400 degrees
  5. Whisk the ingredients for the vinaigrette together
  6. Drain the pasta and combine it with the veggies/beans
  7. Pour the vinaigrette over the pasta salad while it's still warm so the flavors are better absorbed
  8. Serve and enjoy!
Notes
  1. You can serve it warm, at room temp, or cold!
  2. As a side dish, serves 6-7 and serves 4 as a main dish.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Healthy Zucchini and Banana Nut Breakfast Cookies

Healthy Zucchini and Banana Nut Breakfast Cookies

I’m sitting in my big comfy red chair currently devouring two Healthy Zucchini and Banana Nut Breakfast Cookies…needless to say, I am content. I thought long and hard about my next blog recipe and I realized that I don’t have a lot of cookie recipes (shocking). Healthy and sweet cookies for breakfast sure do beat regular ole cereal, especially when they’re made with wholesome ingredients such as bananas, zucchini, and walnuts. These round chewy bites of deliciousness will be sure to brighten your morning!

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A little bit of almond butter or peanut butter on a cookie always sounds like a good idea, would you agree?

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Enjoy these nourishing cookies and quality time with family and friends. Happy Holidays to all of you!! 

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Healthy Zucchini and Banana Nut Breakfast Cookies
Yields 7
A vegan breakfast cookie recipe packed with banana, zucchini, and walnuts!
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Ingredients
  1. 3 ripe medium sized bananas mashed
  2. 1/3 cup grated zucchini
  3. 1/2 cup chopped walnuts
  4. 1/3 cup coconut flour
  5. 1/3 cup 7 Grain Hot Cereal (I used Bob's Red Mill brand)
  6. 1 tbsp organic coconut palm sugar
  7. 1 tsp vanilla extract
  8. 1/2 tsp baking powder
  9. 1/2 tsp cinnamon
  10. 1/2 tsp nutmeg
Instructions
  1. Mash the bananas and zucchini together before adding the other ingredients. Combine and fold in walnuts.
  2. Pre heat oven to 375 degrees.
  3. Form medium sized cookies and bake at 375 degrees for 25 minutes.
  4. Enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Overnight Lemon Mango Chia Pudding

Overnight Lemon Mango Chia Pudding

Chiiiaaaaaaah puddin’ time y’all. This is not your ordinary chia pudding either, it’s lemon mango! You’ll experience love at first sight after one bite of this fruity creation! It’s incredibly easy to make- all you need is your ingredients, a cup, nutribullet/blender, and a spoon for devouring! For those of you that love a refreshing breakfast, lemon mango pudding is a dream come true. Adding a little bit of full fat coconut milk takes the texture to a whole new level of creamy. The pudding is naturally sweetened with a ripe mango, however, if your heart desires more sweetness, perhaps a little bit of maple syrup would mix well with the flavors. I haven’t tried making the pudding with maple syrup, so please do tell if it’s a great fit.

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Chia pudding is great because everyone can make it and provide themselves with a healthy breakfast or snack. What an easy way to sneak in some Omega-3 fatty acids. Cheers to a healthy heart!

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Overnight Lemon Mango Chia Pudding
Serves 1
An easy overnight chia pudding recipe. Perfect for a fresh and healthy breakfast/snack!
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Ingredients
  1. 2/3 cup mango (make sure it's sweet!)
  2. 2 tbsp full fat coconut milk ( I use canned simple truth organics brand)
  3. 1/3 cup almond milk (I used unsweetened but of course you could use sweetened if wanted)
  4. 1/2 tsp lemon zest
  5. 3 tbsp chia seeds
  6. Suggested Toppings
  7. Ripe Banana and mango
Instructions
  1. Combine the mango, almond milk, coconut milk, and lemon zest in a nutribullet or blender.
  2. Then, fold in the chia seeds and mix well to distribute them.
  3. Chill in the refrigerator overnight and enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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