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Herb-Roasted Potatoes

Herb-Roasted Potatoes

Happiest of holidays everyone! Wow, the time has flown by. I hope that you have had the most wonderful holiday season! Whoooooo loves holiday food? I hope you’re ready for the roasted potatoes of your side dish dreams. Sorry for getting this recipe to you a little bit late but it’s better late than never. Herb-Roasted potatoes are so easy to make that if you wanted them on your Christmas table spread, you could whip this up in no time. Herb-Roasted Potatoes were gone in my house within a day, which is always a great sign. I could seriously eat these potatoes like popcorn, it’s hard to stop because they’re THAT good. Do you prefer your potatoes super crispy or on the softer side? They are cooked to perfection and the texture is in between crispy and soft, so you basically get the best of both worlds. 

I sort of have an obsession with ketchup, that stuff goes on everything from vegan Mac n cheeze to potatoes to avocados. The avocado/ketchup mix might sound a little odd but if you mix it with some quinoa, YUM. Back to the potatoes now. Ketchup would be an excellent condiment but the potatoes are perfectly delicious as they are.

Have a wonderful weekend and enjoy this happy time of year with your loved ones. I’m super excited for the Christmas Eve parties tonight and can’t wait to see my family and eat fabulous vegan food. Now it’s time to make some stuffing. Bye friends!

Herb-Roasted Potatoes
Serves 6
A delicious and healthy side dish that's perfect for any occasion!
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Cook Time
55 min
Cook Time
55 min
  1. 3 lb bag of organic red potatoes (cut each potato into pieces of 8 or 12 if they are large)
  2. Juice of 1 medium lemon
  3. 1/2 cup extra virgin olive oil ( I used Greek)
  4. 3 tsp Organic Dijon Mustard
  5. 2 tbsp fresh chives
  6. 2 tbsp fresh dill
  7. Sea salt and pepper to taste
  1. Preheat oven to 375.
  2. Mix the lemon juice, olive oil, dijon mustard, chives and dill in a bowl until fully combined.
  3. Pour the dressing over the potatoes on a baking tray and mix everything together so that potatoes are fully coated.
  4. Bake the potatoes for 20 minutes and then remove from oven and flip/toss with a spatula.
  5. Place the potatoes back in the oven for another 25 minutes. Remove from oven again and toss with a spatula.
  6. Bake for another 10 minutes.
  7. Enjoy
  1. This will serve between 6-8 people as a side dish depending on serving size.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
My Weekend in Chicago

My Weekend in Chicago

Hi friends! I had the most wonderful time in the world with my sweet man in Chicago last month. We were there for less than 48 hours but were able to do so much! Chicago holds a special place in my heart. I’ve been going there every year around Christmas time since I was a little girl. There’s something so magical about the city around that time. I love to get my Christmas shopping done there (hello Black Friday deals) and of course eat some fantastic food. This year, we stayed at the Kimpton Hotel Palomar Chicago and it was fabulous! It’s a very chic boutique hotel, I highly recommend booking a stay there and I love that it’s affordable and elegant. I absolutely loved the interior decor and the spacious hotel rooms. Mark and I were so impressed with the inviting contemporary designed lobby, it felt so cozy and sophisticated. Also, a good location in Chicago is key and The Kimpton Hotel Palomar is situated in River North and near Michigan Avenue and Navy Pier. The location was perfect because we were within walking distance of so many sights that are important to see when visiting Chicago.
If you stay at the Kimpton Palomar Chicago, I highly recommend lounging in the artsy lobby and enjoying a drink of choice in between whatever you’re doing. There’s something wonderful about unwinding and relaxing by a cozy fire. 

Oh hiiiiii, that’s me! 
The terrace view is incredible and I can’t wait to come back in the summer and enjoy the views and warm weather.

Now, let’s talk about the food I ate. Everywhere we ate was pretty affordable, delicious and not far from our hotel. There are SO many good places to eat in Chicago and it’s hard to choose. Our first stop when we arrived Friday afternoon was sweet green before we went Christmas shopping. We needed some fuel for the Black Friday madness!
It’s hard not to be obsessed with Sweet Green. It’s actually a very good thing for my bank account that there is not a Sweet Green located near me. I would probably be there every day twice a day. This bowl had arugula, red cabbage, crispy tofu, quinoa, brussels sprouts, extra avocado, broccoli, sweet potatoes and the BEST spicy cashew dressing. Yeah, I could probably drink that stuff. Next up was Sable, located in the Kimpton Palomar Chicago. Sable has contemporary American food anddddd was able to accommodate my dietary restrictions. I had the YUMMIEST bbq cauliflower steak topped with Napa cabbage cole slaw. The sauce was bursting with so much flavor that I didn’t even realize I was eating cauliflower. By the way, my cocktail was awesome! I got the Bombay Sapphire East and it was really festive. The presentation was on point and the flavors were earthy mixed with subtle holiday flavors (fig, arris root, orange, etc). 

What a dreamy space! I mean, could the design be any more perfect?! I could have stayed there all night. Side note: thank you Mark for being a great Instagram hubby.After our early dinner at Sable, we walked around the city and enjoyed all of the Christmas decorations and lights. It really is the most magical time of the year and it’s fun to spend the holidays in a big city. I may just have to make a move…
We had a second dinner around 9:00 pm. I had to give into my sandwich craving, especially when that craving involves True Food Kitchen. True Food Kitchen is addicting and again, if I had one located near me, I would move in. I don’t know how they do it. There has not been one vegan dish I don’t like. Pictured above is the T.L.T. made with smoked tempeh, butter lettuce, tomato, avocado and vegan mayonnaise. Oh Em Gee. Pictured below is the kale aid with no apple and extra celery juice. Green juice with no fruit is my fave. I don’t like fruit juice for some reason. We ordered squash pie to go and YUM. True Food kales it, always.The prettiest view after dinner 🙂 Michigan Avenue around the holidays is a must! I think we went into Water Tower Place on five different occasions. Oops.Breakfast on Saturday was at Snap Kitchen and it was a convenient option because we were in a hurry to start exploring the city. I combined the ab&j oatmeal with chia pudding topped with chocolate and pistachios because ya girl was hungry (shocking). Mark ate quinoa hash and a breakfast wrap. Also, yayyyyy Snap had green juice with no fruit. The signature dark chocolate was stashed in my purse for a later time.
After we walked to Chicago Institute of Art, some nice hot tea sounded amazing. We stopped at Argo and I got Green Tea, which warmed my soul. 

I love a detailed cityscape picture. There are so many beautiful buildings that make you want to stop and take pictures of them all.Hungry again? Yes, quite. This time, we ate at LYFE Chicago and I left with the happiest stomach. There is a healthy option for everyone at LYFE, whether you’re vegan or not. My man ordered a poke bowl and I ate the Beyond Burger. This was the epitome of vegan comfort food. We shared vegan buffalo tenders (not pictured), which were incredibly appetizing and I drank the most flavorsome Pinot Sage Kombucha.
A close-up was completely necessary. Who needs meat!? The Beyond Burger is beyond amazing. 

We decided to buy tickets for A Christmas Carol at the Goodman Theatre (best decision ever). If you’re living in Chicago or visiting this holiday season, I highly recommend seeing this production. It was truly excellent. Before the play, we ate dinner at Sunda but before dinner, a glass of Rosè was completely necessary. Is anyone else a huge fan of dry Rosè? It’s become my favorite drink of choice! This bar is Pops for Champagne and it was perfectly decorated for the holidays.

We LOVE sushi, vegan for me of course. Sunda had a few mouthwatering vegan options. I ended up eating spicy edamame as an appetizer (amazing) and for my entrée, I ordered a sweet potato roll topped with avocado and delicious spicy sauce. A +, loved it. Well, that’s it ladies and gents, I hope that you enjoyed seeing where I stayed and most of the food I stuffed my face with. HAPPY HOLIDAYS!


Thank you Kimpton Hotel Palomar Chicago for a wonderful complimentary stay and thank you to Lyfe Kitchen Chicago, Sable and Snap Kitchen for comping our meals. All pictures and opinions are my own!

Two-Layer Chocolate Fudge Cups

Two-Layer Chocolate Fudge Cups

Well hi there friends. It’s been quite some time since I’ve popped in to show you a new recipe. I’m done with finals now and I can’t wait to work more recipes for the blog and Insta. The holiday season is so wonderful and full of good food no matter where you go. This year, we’re having Christmas at our house and I’m finally going to stop being lazy and make a few vegan dishes for people to try. Right now, the items on the menu include a brussels sprouts, mushrooms and sourdough bread stuffing recipe, lentil balls and perhaps this decadent Two-Layer Chocolate Fudge Cup dessert. If you know me or follow the upbeetandkaleingit Instagram, you can tell that I am a huge fan of no bake, low sugar and healthy fat desserts. This recipe is super easy to make and it tastes SO rich! You will love these fudgy cups of goodness.

A chocolate dessert that’s good for you, super filling, and low sugar? Sign me up for the rest of my life plz.

I waited a few hours for the cups to harden before I ate one. It took a lot of patience, let me tell ya. Enjoy foodie friends 🙂

Two-Layer Chocolate Fudge Cups
Yields 10
A decadent vegan two-layer chocolate freezer fudge cup recipe!
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  1. First Layer
  2. 4 tbsp cacao powder
  3. 1 cup almond butter (very runny and creamy- I used Simple Truth brand)
  4. 1/3 cup coconut butter melted- I used Maranatha brand
  5. 1/4 tsp vanilla extract
  6. Second Layer
  7. 3 oz bar 72 percent cocoa
  8. 1/3 cup coconut butter (melted)
  9. 1/3 cup unsweetened almond milk
  1. Blend the first layer ingredients in a food processor until a smooth consistency forms.
  2. Then, add the "batter" to parchment paper baking cups.
  3. Place in the freezer for about an hour or until the first layer has hardened enough.
  4. Next, melt the second layer ingredients- I used a microwave. Place ingredients in a microwavable mug and microwave for 30 seconds. Take out, stir and microwave another 30 seconds. Stir until smooth consistency.
  5. Add a second layer on top of the first.
  6. Place in freezer again for a few hours and then enjoy!
  7. Store in the freezer and the cups will have to soften a bit before you eat them!:)
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