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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/
Vegan Strawberry Banana Cookies

Vegan Strawberry Banana Cookies

Did someone say Vegan Strawberry Banana cookies?! I sure did. Although I don’t exactly love to bake (lolz), these cookies are giving me so much lifeeee. When it comes to dessert (if you even consider this a dessert), simple is what works for me. I love a strawberry banana combo when it comes to pretty much anything. Strawbs + bananas truly = the ultimate dream team. You and your friends will love these circles filled with goodness. Also, if you’re anything like me and don’t have a major sweet tooth, maybe consider using organic strawberry jam without added sugar. The local one I used has added sugar and it’s delicious but jam with no added sugar should work too!

These were a huge hit with the fam AND my man. If he loves the cookies, then I know they’re good. As I’m typing this post, I’m starting to get really hungry again and major cravings for Vegan Strawberry Banana Cookies and cold almond milk are kicking in. Cookies just make the world a better place.

Asking for a friend, which looks better- the inside texture or the outside? Ooooh I can’t possibly choose.

Enjoy the rest of your week, fabulous foodie friends.

Vegan Strawberry Banana Cookies
An easy, vegan, and delicious chewy cookie recipe!
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Ingredients
  1. 2 medium ripe mashed bananas (should have brown spots)
  2. 3 tbsp organic strawberry jam (the one I used has added sugar, could also use one without)
  3. 1/3 cup unsweetened almond milk ( I've made the cookies with both MALK and Califia Farms brand)
  4. 1/2 tsp vanilla extract
  5. 1/2 cup gluten free flour (Bob's Red Mill)
  6. 1/3 cup coconut flour (Bob's Red Mill)
  7. 1/2 tsp aluminum free baking powder
Instructions
  1. Preheat oven to 350 degrees.
  2. Mash the bananas and combine with the wet ingredients first.
  3. Then, add in the dry ingredients and whisk together with a fork until a smooth consistency forms.
  4. Lightly grease baking tray.
  5. Use a standard size ice cream scoop (between 1/4 -1/3 cup in size) and fill half (or a little more) for same size cookies.
  6. Use a spoon to slightly flatten out the cookie batter but you want cookies to still be thick.
  7. Bake at 350 degrees for 30 minutes.
  8. Let cookies cool for 20-30 minutes and enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Healthy Fat Lemon Cake Balls

Healthy Fat Lemon Cake Balls

Hello my friends! It’s the weekend, YAY. It’s time to relax and make some good mood food. Speaking of food that puts you in a good mood, HELLOOOOO Healthy Fat Lemon Cake Balls! This time around, I really exceeded my expectations. It’s not easy to make something with very low sugar taste slightly sweet and rich like a dessert, so I’m considering this recipe a huge success. Lemon cake is typically loaded with sugar and requires baking (too much effort for me rn), so the next best alternative = no bake cake balls. Ah, enjoy these bites of heaven my friends.

Healthy Fat Lemon Cake Balls are super easy to whip up and make the perfect snack/dessert. I like to put mine in the freezer for about 5 minutes before I eat them. Store the cake balls in the fridge and you might need to hide them from the fam! Sharing is caring? Eh, not when it comes to my snacks.

Not to worry, I will be investing in a manicure in the near future!


Healthy Fat Lemon Cake Balls
Yields 9
An easy, low sugar, healthy fat snack/dessert recipe! Tastes just like cake!
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Ingredients
  1. 1 cup raw cashews
  2. 1 cup raw pecans
  3. 1/3 cup walnuts
  4. 1/3 cup almond butter (I used Maranatha No Stir creamy-has 3g sugar)
  5. 1/3 cup organic virgin coconut oil (room temperature)
  6. 2 tbsp coconut flour
  7. 2 tbsp lemon juice
Instructions
  1. Combine all ingredients in a food processor and process until a fairly smooth consistency forms-see picture above for what dough should look like!
  2. Roll dough into medium size balls.
  3. Store in refrigerator.
  4. Enjoy!!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
No Bake Pumpkin Brownies With Coconut Probiotic Yogurt

No Bake Pumpkin Brownies With Coconut Probiotic Yogurt

Do you really need another pumpkin recipe? YES, yes you sure do. I know, there’s a million recipes out there but I can’t seem to find one quite like this. Therefore, ya need it in your life. I am sitting in the library daydreaming about these brownies rn. Once you taste No Bake Pumpkin Brownies With Coconut Probiotic Yogurt (say that 10 times in a row lol), you’ll see what I mean! I made these brownies late Sunday night around 8:30 pm because it was that or Real Housewives and pumpkin brownies are so much better. Also, I made the Coconut Probiotic Yogurt the night before and it thickened nicely over night. The next morning, voilà, you have healthy vegan pumpkin brownies!

You should have a fair amount of Coconut Probiotic Yogurt left over, my recipe yields a lot. But hey, that’s a good thing, because you have clean, creamy, and filling yogurt for breakfast the next morning. 

No Bake Pumpkin Brownies With Coconut Probiotic Yogurt
Yields 9
Easy, healthy, and festive!
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Ingredients
  1. Pumpkin Brownies
  2. 1/2 cup pitted dates
  3. 1 cup raw cashews
  4. 1/3 cup almond butter ( I used crunchy fresh thyme market brand)
  5. 1/2 cup organic canned pumpkin puree (Farmer's Market brand)
  6. 4 tbsp coconut flour (Bob's Red Mill)
  7. 1 tsp pumpkin spice blend (Simply Organic Brand)
  8. Coconut Probiotic Yogurt
  9. 1 can coconut cream ( fresh thyme market brand)
  10. 1/4 tsp vanilla extract
  11. 2-3 probiotic capsules (I used silver fern brand)
  12. 1/4-1/2 tsp pumpkin spice blend
Instructions
  1. Blend all of the ingredients for the pumpkin brownies in a food processor until the "dough" is fully combined. See pictures to see what the texture should look like.
  2. Use your hands to press down dough to form a layer until it reaches about 1/3 inch thickness.
  3. For the yogurt, add the contents of the probiotic capsules to the coconut cream, vanilla extract, and pumpkin spice mixture. Blend in a nutri bullet until fully combined.
  4. Cover both the brownies and coconut yogurt (I used aluminum foil but plastic will work) and set in the fridge overnight.
  5. The next morning, pour coconut yogurt over the brownies and enjoy!
  6. *You will have a lot of leftover coconut yogurt-perfect with berries and granola
  7. *I used a 9 x 9 baking pan
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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