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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
Ingredients
  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
Instructions
  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
Notes
  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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Ingredients
  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
Instructions
  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!:)
UpBeet and Kaleing It http://upbeetandkaleingit.com/

 

 

 

 

 

 

 

 

What I Ate in a Day: Vegan Eats

What I Ate in a Day: Vegan Eats

Hello lovely people! I decided that I would stop by, say hello and show you the abundance of delicious plant based food I stuff my face with on a daily basis. On Instagram, I show you a decent glimpse of what I eat but I have quite an appetite and there are many foods that you don’t see. I don’t eat a lot of sugar and that’s because my acne doesn’t flare up when refined sugar is eliminated from my diet for the most part. Also, I try my very best not to eat after 8 pm but that’s not always the case because hellooooo night class two times a week. I will NOT miss you law school, not one bit. Other than that, I don’t really follow any special diet rules! Well, actually an avocado a day is my life motto.

Ok, on to the food pics. Let’s start with coffee/the drink that motivates me most in life. Really, I owe it all to coffee and yes, I am proud to say those pajamas with cats in Christmas sweaters on them are my most prized possession. NO. SHAME. Typically, my coffee consists of well, organic coffee, unsweetened vanilla almond milk ( I love MALK), coconut oil or coconut MCT oil, a dash of cinnamon and maybe some Moon Deli Mushroom Adaptogen. I blend everything in my nutribullet.Ok, next. Breakfast! My favorite meal of the day. You see me make a lot of savory dishes and low sugar smoothie bowls. This is my Glowing Skin Bowl without cacao nibs! Ingredients: frozen riced cauliflower, a lot of fresh spinach, fresh mint leaves, 1/2 or 3/4 of a banana, organic almond butter, 1/2 medium avocado and Moon Deli Blue Green Protein.I normally eat breakfast around 8/8:30 am but it depends on the day and what I have going on. Around 11 am, I am ready for a small snack. Who isn’t?! Thank the Healthy Fat Bite gods that I had just made these yummy Vegan Cinnamon Roll Bites. The recipe is in a recent Instagram post.Moving on. It’s lunch time and Veestro just came out with their new holiday menu. It is AMAZING. As a vegan, I find it very difficult around the holidays to watch family and friends share holiday food traditions with one another and I’m over here like “hey here is my kale!” Veesto has given me hope again, lolz. I ate the baked mac & cheez, which is beyond delicious and I took the turk’y scaloppini dinner to my fiancé because sharing is caring. He absolutely loved it and also ate the Pecan Pie for dessert. If Mark approves it then it must be really good. Great news, you can get 15% off of a la carte meals until 12/31/17 using the code “UPBEET15” yayyyy.

Around 4/4:30 I’m usually hungry again and have another light snack. I just received my Honest Stand vegan cheese dip order and it’s life changing. I highly recommend. You can put it on anything and I promise you, your food will taste better. Sometimes, I eat dinner at school in the library, which is pretty depressing but what can ya do. This meal did not look nearly as pretty when I packed it into my pyrex but it was full of delicious nourishing food.
I packed “dessert” to take to school and I ended up only eating the apple when I got home from class. The Zing bar was saved for another day. I hope that you enjoyed seeing everything I eat in a day. Also, I drink a lot of water to stay hydrated but who wants to see pictures of water. Boring. Have a great weekend!

The Best Vegan Fudge Cups

The Best Vegan Fudge Cups

Happy Halloweeeeeen b00s! Has the time flown by or what? It feels like summer was so long ago but I guess time flies when you’re busy and having fun. I made apple pie freezer fudge cups not too long ago (by accident haha) and a lot of people asked me for the recipe, so I created an even simpler + tastier version. The Best Vegan Fudge Cups are very easy to make and most importantly, they are made with wholesome real ingredients. I looooove to read nutrition labels, it’s kind of a problem but hey, at least I know exactly what I’m eating. Have you ever read a premade candy or sweet treat’s nutrition label and said “YIKES, now that’s scary.” There are no hidden scaries in The Best Vegan Fudge Cups AND these yummy treats are low in sugar!


What are your Halloween plans? Are you dressing up? I wanted to be an avocado but I got lazy and didn’t feel like trying to find a costume. I guess that I’ll just eat them instead lolz.

The Best Vegan Fudge Cups
Yields 10
A low sugar, decadent and satisfying snack or treat!
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Ingredients
  1. 7 oz bag unsweetened coconut chips ( I used Fresh Thyme Market brand)
  2. 1 tsp organic coconut oil (room temp)
  3. 1/2 cup Creamy Roasted Almond Butter (Once Again Unsweetened and Salt Free brand)
  4. 6 tbsp coconut flour (Bob's Red Mill)
  5. 3 oz (1 bar) 85% cacao dark chocolate
  6. 1/3 cup unsweetened vanilla almond milk (I used Califia Farms brand)
Instructions
  1. To make coconut butter, add bag of unsweetened coconut chips and coconut oil to a food processor and process until a "butter" consistency forms.
  2. Add the almond butter and coconut flour to the food processor and process until fudge batter is a smooth consistency--see picture for what texture should look like.
  3. Add the fudge batter to muffin tins ( I used parchment paper baking cups)
  4. For the dark chocolate & almond milk mixture, add almond milk and dark chocolate to a bowl and microwave for thirty seconds. Pull out and stir with a fork. Then, microwave again for another 30 seconds and stir.
  5. Add a small amount of the dark chocolate mixture to the center of muffin cups.
  6. Place in freezer, allow vegan cups to harden and enjoy!
  7. Store in freezer.
Notes
  1. Makes 10
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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