logo
Food Advertising by
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, voilĂ , 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!
Write a review
Print
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/
Baked Veggie Cakes

Baked Veggie Cakes

Raise your hand if you like easy recipes that you can make ahead of time! I’m raising my hand high. Preparing these simple yet hearty Baked Veggie Cakes is truly a piece of cake. When you get home from work/school, you should be able to sit back, relax, and watch Netflix instead of cook. Life has been crazy busy lately and I’m not going to lie, I haven’t had much motivation to meal prep. Do you ever have those days (or weeks) when you just don’t want to cook and crackers & hummus sounds like a perfectly balanced meal? Even though preparing ahead of time can be a chore, I never regret it. If I don’t have clean food ready to go, I know that I’m more likely to nosh on processed junk. Needless to say, I’m so glad that I made these clean little gems earlier this week, even though they’re all gone now (brb crying).


I made these cakes with minimal ingredients that make you feel oh so good while you eat them AND after as well. Green bell pepper and mushrooms pair so well together, the flavors are out of this world. Also, I’ve been eating A TON of mushrooms lately (hello vitamins and minerals). Is anyone else obsessed? 


Just to let you know, Baked Veggie Cakes taste divine with like 4385729 lbs of hummus on top. Have a great weekend!

Baked Veggie Cakes
Yields 11
Easy, hearty, and delicious vegan Baked Veggie Cakes
Write a review
Print
Ingredients
  1. 1 can chickpeas (rinsed and drained)
  2. 1/3 cup organic extra virgin olive oil
  3. 4 tbsp gluten free flour (I used Bob's Red Mill brand)
  4. 3 small cloves of garlic
  5. 1/2 tsp dried thyme
  6. 1 tbsp stone ground mustard
  7. Sea salt and pepper to taste
  8. 8 oz portobello mushrooms cut into small pieces
  9. 1 large green bell pepper cut into small pieces
  10. 1 tbsp chopped basil leaves
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine the chickpeas, extra virgin olive oil, gluten free flour, garlic, dried thyme, stone ground mustard, and sea salt/pepper in a food processor until a smooth consistency forms.
  3. Then, transfer to a bowl and mix in the basil and vegetables with a fork.
  4. Lightly grease a baking tray and form dough into medium sized balls.
  5. Bake at 350 degrees for 40 minutes.
  6. Allow cakes to cool for at least 20-30 min.
  7. Enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Quick and Easy Pasta Salad

Quick and Easy Pasta Salad

Hiiii! Wowza, it’s been a long time since I’ve added any recipes to the blog. Oops, sorry guys! I have been focusing a lot on posting quick and easy recipes on my Instagram, so don’t forget to check it out. So0o0o0o, it’s September, how crazy is that? This summer flew by and now it’s time to get back to being a serious a student (*cries). Getting back into studying and going to class also means that healthy and easy recipes are more necessary than ever. My Quick and Easy Pasta Salad is a great meal to take to school/work for lunch or dinner. It’s a portable dish packed with a lot of nutrient-dense foods, ya know, the types that fuel your brain. Most importantly, the dressing is divine! I carefully crafted this dressing to ensure that it not only tastes magical, but also that it’s made with REAL ingredients. Forget those store-bought dressings, this will be on repeat in your household.

Oh my GOODNESS. The dressing. I don’t know what to say, I’m speechless.

Good luck to all of my fellow students 🙂 Don’t forget to take care of yourself, study hard, and also enjoy life outside of school. Also, don’t forget to eat alllllll of the veggies!

Quick and Easy Pasta Salad
Serves 4
Write a review
Print
Ingredients
  1. 8 oz noodles ( I used Banza chickpea noodles)
  2. 4 cups broccoli florets
  3. 1 can rinsed and drained chickpeas
  4. 1 can rinsed and drained ripe sliced black olives
  5. 1 red bell pepper cut into small pieces
  6. Sauce
  7. 1/3 cup avocado oil
  8. 3 tbsp plain hummus ( I used Cedar's Original)
  9. 1 tbsp organic stone ground mustard
  10. 2 tbsp filtered water
  11. 1 medium clove of garlic (minced)
  12. Fresh chopped basil
  13. Sea salt and pepper to taste
Instructions
  1. Boil the noodles according to package directions.
  2. Steam 4 cups broccoli florets until tender.
  3. Whisk dressing ingredients in a bowl until a smooth and creamy consistency forms.
  4. Add all ingredients to a large bowl and mix.
  5. Serve warm or cold!
Notes
  1. Serves 4-6 depending on portion size
UpBeet and Kaleing It http://upbeetandkaleingit.com/
What I Ate in a Day: Weekend Eats

What I Ate in a Day: Weekend Eats

Sometimes the weekend is all about work and there’s not much time for fun, but sometimes it’s all about stuffing your face with your favorite eats and having a great time. Well, I’m trying to make my weekends more full of the latter. My fiancĂ© and I LOVE to go to Ann Arbor on Saturdays and enjoy some delicious vegan eats. He isn’t vegan but he tries to eat vegan food as much as possible for me, which I really appreciate (love you Marky). When I first wake-up, usually I have half of a kombucha. In terms of flavors, I alternate between trilogy, gingerade, lavender, and cosmic cranberry. Kombucha is my favorite drink in the world and it’s unusual for me to go more than a few days without one. Also, I did have a coffee later on but forgot to take a picture of it because coffee in a mug is kind of boring. 

Ah, next up was Fred’s for a late breakfast. The space is seriously gorgeous and it’s aesthetically pleasing with all of the white, gray, and other light colors that compliment natural light. A food blogger’s dream! I got a green smoothie and my man got a chocolate protein smoothie and he loved it! If it’s difficult to get your significant other to emulate your healthy eating habits, encourage them to try smoothies packed with nutrients. Also, I ordered a fabulous veggie burger and it was a beautiful pink color (insert heart eyes emoji). The burger was topped with some kind of avocado sauce and I died and went to avo heaven.

Ooooooh and then I had a raspberry cupcake. It was the best vegan cupcake that I’ve ever had. Vegan cupcakes can be off when it comes to texture, taste, and sweetness, but not this one, it was uber delicious.

Next we did some shopping at cute little boutiques. There are soooo many great shops and fun things to do in Ann Arbor, I highly recommend visiting. After a ton of walking, we were ready for some green juice and in my fiancĂ©’s case, coffee. I got a green juice with no fruit in it. Normally, I order green juice with just veggies to avoid the boatload of sugar that comes in fruit juice. Also, I think that green juice easier to digest. 

Then we walked around some more. If you follow me on Instagram, you know that I have quite a large appetite, so it wasn’t long before I was hungry again. This time, we craved salads. Good thing that Salads UP was right down the street from us. We created our own vegan salads that were packed with veggies, tofu, and beans! YUM.

Sadly, there is not a Whole Foods in Toledo, so I drive to Ann Arbor to buy some of my favorites that aren’t available in the 419. The drive is not bad at all and it’s worth it so that I can buy gut shots, quality vegan cream cheese, and dive into the Whole Foods buffet. The random yet amazing dinner that I ate is pictured below. Of course I did not drink that whole gut shot bottle, I just took one little shot before dinner! Ummmm Whole Foods sushi is life and I dipped the pieces in vegan chive cream cheese, UNREAL.

 Thank you Fred’s and Salads UP for accommodating our meals. Have a great week my foodie friends!

 

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.
Write a review
Print
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/
Page 1 of 2012345...1020...Last »