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Lemon Blueberry Healthy Fat Bites

Lemon Blueberry Healthy Fat Bites

Since the weekend is almost here, it’s only right that I post the best snack bite recipe that ever existed. Ladies and gents, I present to you: Lemon Blueberry Healthy Fat Bites made with FRESH bluebz. That’s right my friends, it’s all about real and fresh food, and that’s what upbeetandkaleingit stands for. I refuse to count calories! I’m just making wholesome food with clean ingredients, and Lemon Blueberry Healthy Fat Bites are a perfectly nutritious snack. The coconut chips, coconut oil, and nuts are a healthy fat dream. I’ve been eating more healthy fat lately and I’m loving the results! These beautiful bites are a perfect combination of deliciousness and simplicity. Did I mention they taste amazing? Think about a decadent slice of lemon blueberry cake. Well these bites taste just like lemon blueberry cake, except they’re in a cute little snack ball form, even better!

Hungry? Hangry? Need something sweet? Want something with healthy fat to keep you full? LEMON BLUEBERRY HEALTHY FAT SNACK BITES ARE CALLING YOUR NAME. Sorry for the caps, I just get really excited about these.

Lemon Blueberry Healthy Fat Bites
A delicious, easy, and fabulous snack bite recipe.
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Ingredients
  1. 1 cup oats
  2. 2/3 cup unsweetened coconut chips (I used Simple Truth Brand)
  3. 7 medium-large pitted dates (organic medjool)
  4. 3 tbsp fresh lemon juice
  5. 3 tbsp coconut oil (make sure room temp and I used refined)
  6. 1/3 cup almond butter
  7. 1 cup raw cashews
  8. 6 ounces fresh blueberries
Instructions
  1. Process everything but the blueberries in a food processor until everything is combined and a dough forms.
  2. Transfer dough to a bowl and gently fold in blueberries with your hands-be careful not to break them and make sure blueberries are dry.
  3. Form the dough into medium size snack balls.
  4. Stick the snack bites in the freezer for 15-20 minutes before serving and store them in the fridge.
  5. Enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
1 Hour Healthy Fat Chia Pudding

1 Hour Healthy Fat Chia Pudding

1 hour, 1 bowl, and 1 happy stomach. Woooo, happy Monday! I say that as if we are all thrilled that it’s Monday. Well, whether it’s Monday or Friday, one thing is for sure, a yummy breakfast that includes healthy fat is a great start to the day. I LOVE that this pudding is super easy to make, packed with healthy fat, and quick! I don’t eat a ton of fat in my diet but I adore me some avocado, nuts, and coconut oil. 1 Hour Healthy Fat Chia Pudding will keep you full longer and it’s not high in sugar. If you need a bit more sweetness, then add more maple syrup to the mix or drizzle some on top. Also, ripe bananas and granola are great ways to incorporate more sweetness without creating a sugar overload.

Fresh sweet berries and some healthy vegan cookies were my toppings of choice. Also, I did add a little extra drizzle of maple syrup for my fiancé’s portion. He has a bigger sweet tooth than I do! Fuel your body with the right things and it will reward you :).

1 Hour Healthy Fat Chia Pudding
Serves 2
A delicious, easy, and quick chia pudding that is loaded with healthy fat!
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Prep Time
1 hr
Prep Time
1 hr
Ingredients
  1. 1/3 cup raw soaked cashews (soak in warm water for at least 1 hour and drain)
  2. 1 and 1/3 cup unsweetened almond milk (I used MALK brand)
  3. 1/4 tsp vanilla extract
  4. 1.5-2 tbsp maple syrup or however much wanted
  5. 1 tbsp coconut oil (I used refined coconut oil)
  6. 1/3 cup unsweetened coconut chips (I used simple truth brand)
  7. 4 tbsp black chia seeds
Instructions
  1. Blend 1 cup almond milk, soaked cashews, vanilla extract, coconut oil, and maple syrup in a nutri bullet until it's fully combined.
  2. Then, mix in the coconut chips and chia seeds with a spoon.
  3. Cover the bowl or cup with plastic wrap and let it set in the fridge for at least 1 hour (pull out and stir at the 30 minute mark).
  4. When the pudding is ready, add 1/3 cup unsweetened almond milk to rehydrate the mixture.
  5. Top with your favorites and enjoy!
Notes
  1. Serves 1-2 depending on how hungry you are lol
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Pasta With Spicy Peanut Sauce

Vegan Pasta With Spicy Peanut Sauce

TGIF!! Vegan Pasta With Spicy Peanut Sauce is the ultimate Friyay recipe. Everyone needs a little spice in their life, so let me present to you the yummiest spicy peanut sauce with the perfect amount of heat. Personally, I adore hot sauce, and I always look at the ingredient list on the bottles because some of them have questionable ingredients. When I discovered Melinda’s, my spicy little soul couldn’t have been happier because the sauces are AWESOME. No lie, the Original Red Savina Pepper Sauce is the best hot sauce I’ve ever cooked with because it tastes real. Melinda’s comes in different heat levels and varieties, so I was happy to find a heat level that’s right for me. I’m looking at you, Original Red Savina Pepper Sauce! A little bit of this deliciousness goes a long way for me.  


 If you want to win over your fam and friends at a Fourth of July barbecue, bring them this perfectly spicy pasta as a side dish. Warning: this will be eaten quickly and you will not have leftovers. The recipe yields a pretty large serving and my mom, dad, and fiancé cleaned their plates. Next thing I knew, there was nothing left in the pan (insert tears streaming down face emoji).

 

Bok choy, portobello grill caps, and broccoli pair very nicely with the spicy peanut sauce but other veggies would work just as well! The sauce is versatile and it would truly taste amazing on a piece of toast. New avocado toast breakfast recipe? YES.

Thank you Melinda’s for sponsoring this post and showing us what real hot sauce should taste like!

Vegan Pasta With Spicy Peanut Sauce
Serves 5
A delicious veggies and pasta with spicy peanut sauce recipe!
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Ingredients
  1. 8 oz noodles of choice (I used a quinoa corn blend)
  2. 6 oz Portobello grill caps (two huge portobello mushrooms sliced)
  3. 1 head broccoli (cut into small florets)
  4. 1 bunch bok choy (cut into small strips)
  5. 1/4 cup extra virgin olive oil
  6. 1/2 cup water
  7. Sauce Ingredients
  8. 1/3 cup peanut butter (smooth kind)
  9. 4 tbsp coconut aminos
  10. 4 tbsp filtered water
  11. 1 glove minced garlic
  12. 1.5 tsp Original Red Savina Pepper Sauce or however much you want!
Instructions
  1. Cook pasta according to package directions.
  2. In a large pan, sauté the vegetables in extra virgin olive oil for about five minutes.
  3. Then, add 1/2 cup water and cook veggies for another 7 minutes (total of about 12 minutes). Stir fairly often.
  4. For the sauce, whisk all ingredients together in a bowl until a smooth and creamy consistency forms.
  5. Combine the pasta, vegetables, and sauce & enjoy!!
Notes
  1. Serves 5-8 depending on whether it's a main or side dish.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Cashew Butter Pecan Cookies

Vegan Cashew Butter Pecan Cookies

Mondayzzzzz. They’re ALWAYS better when cookies are involved. So I do have quite a nice treat for you today- Vegan Cashew Butter Pecan Cookies. Guys, I have yet to come across silkier or creamier nut butters than Georgia Grinders. I used their Cashew Butter for the cookie filling and topped them with Pecan Butter. Verdict? Equally heavenly. Georgia Grinders uses NON-GMO nuts, which is a huge plus in my book. Also, they slow roasts the nuts and oh em gee the most decadent texture and flavor forms. Vegan Cashew Butter Pecan Cookies are also special because I used a can of chickpeas! It’s always a wonderful feeling when you can take healthy ingredients and make them taste like a rich and decadent dessert. I fed the cookies to the fiancé and fam, and they are obsessed, which is always a great indication of a successful recipe. Between the cashew butter, pecan butter, dates, a little bit of maple syrup and more, I know that you too will fall in love with these amazing cookies.

A little bit of nut butter and cookies are good for the soul. What does cookie monster say? “Today we will live in the moment, unless it’s unpleasant, in which case, we will eat a cookie.” I just love that <3

 

Enjoy your Monday and every other day! It’s always what you make of it. So go out there, believe in yourself, work hard and make it happen today. Also, don’t forget to eat some cookies.

Thank you Georgia Grinders for sponsoring this post and supporting upbeetandkaleingit!

 

Vegan Cashew Butter Pecan Cookies
A delicious and easy healthy cookie recipe!
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Ingredients
  1. 1 can chickpeas (rinsed, drained)
  2. 3 tbsp oat flour
  3. 5 pitted dates ( I used Natural Delights Organic Medjool Dates)
  4. 1/3 cup cashew butter (Georgia Grinders)
  5. 1 tbsp maple syrup
  6. 1/2 tsp non-aluminum baking powder
  7. 1 cup chopped pecans
Instructions
  1. Preheat oven to 350 degrees
  2. Add everything but the pecans to a nutribullet or food processor and process until a very thick and smooth consistency forms.
  3. Then, transfer to a bowl and fold in the chopped pecans.
  4. Lightly grease your baking tray and use an ice-cream scoop to scoop the dough. Fill the ice cream scoop until its about 3/4 full.
  5. Lightly press down on the cookies so they're not too thick.
  6. Bake for 20 minutes at 350 degrees.
  7. I drizzled pecan butter on the cookies and topped them with chopped pecans.
  8. Enjoy!!
Notes
  1. Makes 7-8 cookies
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Baked Pasta and Vegan Pecan Parmesan

Baked Pasta and Vegan Pecan Parmesan

Want to take your work/school lunch to the next level? Make Baked Pasta and Vegan Pecan Parm (insert heart eyes emoji). I made this recipe for my fiancé as a birthday dish but I was also thinking about a recipe that holds up well as leftovers for the work week. Welllllll, this is it guys, it’s a perfect dish. I made this recipe very easy for you because I bought organic store bought marinara sauce and dressed it up with some fresh basil leaves and garlic. This saved me time and even money because I did buy the cheapest organic marinara I could find without sacrificing quality. Back in the day when I was a dairy eater, I used to love parmesan cheese and sprinkled some on just about everything I ate. Honestly, I didn’t know that it could be veganized and taste so much better than its dairy counterpart. The key? Nuts, nutritional yeast, FRESH garlic, and some sea salt. How cool is that? 

The topping truly makes this dish. Everyone loves noodles, marinara, and veggies but really, the pecan parm is the star of the show. Together, the pasta filling and parm will impress any guest you serve it to. Also, this recipe makes a lot! It can easily serve 6-7 as a side dish. If you’re anything like me, when pasta is served at any event, you shovel it onto your plate. Oops, did anyone else get to try some?

Pic of the pasta pre-bake and without the Vegan Parm! Clearly not as perfect without the parm, but oh em gee, I could definitely eat the pasta just like this too.

Baked Pasta and Vegan Pecan Parmesan
Serves 6
A delicious, easy, hearty, and healthy pasta recipe topped with a decadent vegan pecan parmesan
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Ingredients
  1. Filling
  2. 1 bag of brown rice noodles (I used Tinkyada Brown Rice Pasta 12 oz)
  3. 1/3 cup extra virgin olive oil
  4. 2 cups zucchini (cut zucchini circles in half)
  5. 16 oz white mushrooms cut in half (I like to rinse mushrooms with water and pat dry)
  6. 3 handfuls baby spinach
  7. 1 can marinara sauce (25 oz and I used Simple Truth Brand)
  8. Handful fresh basil leaves
  9. 1 garlic clove
  10. Pecan Parmesan
  11. 1.5 cup pecans
  12. 1 clove garlic
  13. 3 tbsp nutritional yeast
  14. Sea salt and pepper to taste
Instructions
  1. Cook noodles according to package directions and drain them.
  2. In a separate pan, sauté mushrooms, zucchini, and spinach in 1/3 cup extra virgin olive oil on medium heat for 7 minutes. Let the veggies cool and drain them to get rid of excess water.
  3. Combine the canned marinara, basil, and garlic in a nutribullet.
  4. Mix the noodles, veggies, and marinara in large bowl and combine.
  5. Pour the mixture into a round lightly greased baking pan (I used EVOO and pan dimensions: 14 x 10 in)
  6. For the Pecan Parmesan, combine the ingredients in a nutribullet and mix until a texture emulating parmesan cheese forms.
  7. Top the pasta mixture with the Pecan Parmesan.
  8. Bake in oven at 375 degrees for 20 minutes.
  9. Enjoy!!
UpBeet and Kaleing It http://upbeetandkaleingit.com/

 

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