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Peanut Butter & Raspberry No Bake Bars

Peanut Butter & Raspberry No Bake Bars

Hello there! It’s meee. Your no bake bar lovin’, self-proclaimed avocado toast connoisseur. I’m back with a brand new recipe and nope, avocados are not included. But don’t be discouraged, this is just as good and maybe even better. My Peanut Butter & Raspberry No Bake Bars are made with just six ingredients and can be on a plate near you within a matter of 30 minutes. They have to set in the fridge for a bit but I actually stuck my bars in the freezer for 25 minutes because I was just that impatient to wait for them. Patience truly is a virtue and I have absolutely none when it comes to food. Anyway, if you like peanut butter, which I’m guessing you do and you also like jam, then this is your bar of dreams. Frankly, I cannot describe in words how awesome these bars are, so it looks like you’ll have to make them to see for yourself. But really, anything involving creamy peanut butter and sweet yet somewhat tart hints of raspberry jam is music to your taste buds. More peanuts on top are optional of course, I just love that little bit of crunch. 

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Ah, the ooey gooey goodness of the raspberries get me every time. What a perfectly delectable, sweet, tart and semi salty combo. 

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Peanut Butter & Raspberry No Bake Bars
Yields 9
A healthy and tasty peanut butter & raspberry bar recipe!
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Ingredients
  1. 1 cup oat flour
  2. 1/2 cup peanut butter (I used a really creamy brand that has 3g of sugar per serving)
  3. 1/2 cup pitted dates
  4. 2 tbsp almond milk
  5. 1 cup raspberry jam for topping
  6. Peanuts for topping if wanted
Instructions
  1. Line the pan with parchment paper and lightly grease it ( I used Earth Balance).
  2. In a food processor, combine oat flour, peanut butter, dates, and almond milk until a doughy consistency forms and binds together.
  3. Form the dough into a square and evenly spread it out until it's about 1/4 inch thick.
  4. Top the dough with the raspberry jam and spread it out evenly.
  5. Top with peanuts if wanted and cut into desired sized squares.
  6. Let the bars set in the fridge for a couple of hours before serving.
  7. Enjoy!
Notes
  1. The pan I used was an 8 x 8 x 2.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Avocado & Bean Open-Faced Sandwich

Avocado & Bean Open-Faced Sandwich

Hello hello helloooo! It’s time for my four favorite things in the whole wide world to come together as one. I’m talkin avo, cashews, beans, and bread. But wait, this is even better than just plain ole avocado toast (gasp, the impossible happened). Yep, it’s not the ordinary avocado toast you see on my Instagram like once every other day, this is an Avocado & Bean Open-Faced Sandwich bursting with all kinds of magical flavors. You don’t need to be a vegan to enjoy my sandwich. You just need to be a human that loves good clean food. And avocados. You have to love avocados, but who doesn’t??

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I tasted fresh oregano for the first time the other week and I think that it’s an amazing herb. It’s refreshing and mild in flavor, thus, perfect for an avocado spread. Roasted cashews add the perfect crunch amongst a sea of creamy goodness.

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I used Ezekiel bread for my open-faced sandwiches but use whatever type of bread you’d like! Enjoy this fabulous and easy recipe for breakfast, lunch, or dinner. My Avocado & Bean Open-Faced Sandwiches are satisfying, wholesome, easy, and beyond scrumptious. 

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Avocado & Bean Open-Faced Sandwich
Serves 6
A healthy and nutritious open-faced sandwich recipe.
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Ingredients
  1. 1 cup roasted cashews
  2. 2 medium ripe avocados
  3. 1/4 cup chopped onion
  4. 1 can rinsed and drained cannelleni beans
  5. Juice of 1 small lime
  6. 1 tbsp olive oil
  7. 1 tbsp chopped fresh oregano
  8. 1/4 tsp garlic powder
  9. Salt and pepper to taste
Instructions
  1. Mash the avocado with a fork and then mix in the juice of one small lime.
  2. Then, lightly mash in the cannelleni beans.
  3. Next, add the onions, olive oil, and spices.
  4. Combine the ingredients until a creamy mixture forms.
  5. Fold in the cashews.
  6. Add the mixture on top of bread and enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Banana Blueberry Oatmeal Bake

Banana Blueberry Oatmeal Bake

Breakfast: the best meal of the entire day that gives you energy to face life. What’s the easiest and best kind of breakfast to fuel you up for the day? Oatmeeeeal! Yep, and not just any ordinary oatmeal, extraordinary oatmeal- Banana Blueberry Oatmeal Bake. Oatmeal Bakes are super easy to whip up and can provide a filling breakfast for the whole fam. This recipe tastes extra divine because I used one Modern Oats Nuts and Seeds Oatmeal Cup (2.3 oz ) and one Goji Blueberry Oatmeal Cup (2.6 oz). These oatmeal cups are already decadent and fabulous all by themselves but I jazzed up my oatmeal bake with some bananas, bluebs, and freshly made peanut butter. Is there really a better breakfast combo than oats, fruits, and peanut butter? I think not! Of course I drizzled the top with some more peanut butter because I’m kind of obsessed with it. You’re going to absolutely love this easy peasy fruity, carbolicious, creamy, healthy, and satisfying breakfast. Enjoy my friends!

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Now that’s what I call some healthy comfort breakfast food. Tag me with your #meatlessmonday recreations! You can find me on Instagram, Twitter, and Pinterest (upbeetandkaleingit).

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This blog post is sponsored by Modern Oats.

 

Banana Blueberry Oatmeal Bake
A healthy and hearty breakfast recipe!
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. 1 Modern Oats Nuts & Seeds Oatmeal Cup (2.3 oz)
  2. 1 Modern Oats Goji Blueberry Oatmeal Cup (2.6 oz)
  3. 1/2 cup oat flour
  4. 1 cup blueberries
  5. 1 large banana
  6. 2/3 cup almond milk
  7. 1/4 cup super creamy and runny peanut butter (I bought mine fresh from my local market)
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut the banana into small pieces.
  3. Combine the ingredients in a medium-large bowl.
  4. Lightly grease baking pan (I used Earth Balance).
  5. Pour mixture into the pan and bake at 350 degrees for 25 minutes.
  6. Drizzle the top with more peanut butter if wanted.
Notes
  1. Serves 4-6 depending on portion sizes.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Chocolate Chip & Peanut Butter Cookie Dough Bites

Chocolate Chip & Peanut Butter Cookie Dough Bites

We’re getting closer to the weekend AND it’s summer, woo! I thought I’d make you the perfectly easy and scrumptious midweek snack-Chocolate Chip & Peanut Butter Cookie Dough Bites. Are you drooling yet? Little bites like these are my favorite kind of snacks because I can take them anywhere with me. My second favorite snack bite recipe of all time: Dark Chocolate Sweet Potato Brownie Bites (Chocolate Chip & PB Cookie Dough Bites come in first). No time to sit down for a midday snack? You can just pull one of these gems out of your bag and nosh away! Let’s get to the cookie dough part. Uh, yum. I love that these snack bites are light and doughy. There are a few ingredients that take my Chocolate Chip & Peanut Butter Cookie Dough Bites to another level of deliciousness. I’m talking coconut chips, chia seeds and hemp seeds. What an excellent little addition! Hemp seeds contain essential amino acids, chia seeds add fiber to your diet and unsweetened coconut chips, well they add wonderful yet subtle hints of coconut flavor. You’ll love these doughy, peanut buttery, chocolatey bites of bliss.

 

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Tag me on Instagram, Twitter, and Pinterest (upbeetandkaleingit) with your recreations!

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Chocolate Chip and Peanut Butter Cookie Dough Bites
Yields 10
An easy snack recipe-perfect for eating on the go!
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 and 1/4 cups oat flour
  2. 3/4 cup peanut butter (very smooth and creamy kind)
  3. 4 tbsp maple syrup
  4. 2 tbsp almond milk (unsweetened)
  5. 1/2 tsp vanilla extract
  6. 1/3 cup dairy free mini chocolate chips
  7. 3 tbsp hemp seeds
  8. 2 tbsp chia seeds
  9. 1/3 cup unsweetened coconut chips
Instructions
  1. In a food processor, combine oat flour, peanut butter, maple syrup, vanilla extract and coconut chips until a doughy mixture forms and sticks together.
  2. Remove the dough and put it in a medium sized bowl.
  3. Then, mix in 2 tbsp unsweetened almond milk ( I used my hands).
  4. Next, mix in chocolate chips, hemp seeds, and chia seeds.
  5. Roll dough into 10-12 bites depending on size.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Easy Vegan Avocado Pasta

Easy Vegan Avocado Pasta

Helloooo! It is the weekend, which is a glorious thing. Hopefully you have some fun recipes lined up! If you’re still searching for something extraordinary yet quick and easy, you came to the right food blog. What is life without pasta? Particularly, Tolerant Organic Red Lentil Penne. Let me tell ya, this is the type of pasta you feel good about eating! I mean, it’s made from legumes and contains 21g of protein, how fantastic. My creamy Easy Vegan Avocado Pasta is a wholesome recipe that takes your tastebuds for a crazy ride to Flavor Town (Guy Fieri reference for all my avid Food Network followers). And I know I know, making an awesome pasta dish can be super time consuming.  Work, school, kids and just LIFE prevent a lot of us from spending time in the kitchen. Well, if you have 15 minutes to spare, you can have a fabulous, filling and nutritious meal made for your family. Between the Organic Red Lentil Penne Pasta and the smoothest, creamiest avocado sauce, your tastebuds and stomach will thank you.

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Have you ever seen such a pretty orangey, greenish, creamy blend of goodness in your whole life?

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Find me on Instagram, Twitter, and Pinterest (upbeetandkaleingit) and tag me with your recreations!

This post is sponsored by Tolerant. 

Easy Vegan Avocado Pasta
Serves 4
A quick and easy vegan pasta dish with creamy avocado sauce!
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Ingredients
  1. Pasta
  2. 1 box of Tolerant Organic Red Lentil Pasta (12 oz)
  3. Sauce
  4. 2 small avocados
  5. 1 small clove of garlic
  6. 5 tablespoons extra virgin olive oil
  7. 3 tablespoons nutritional yeast
  8. 1/4 tsp onion powder
  9. Salt and pepper to taste
Instructions
  1. In a food processor, combine sauce ingredients until a smooth and creamy texture forms.
  2. Cook the pasta according to directions on box.
  3. Drain the pasta and add the sauce to it while its warm.
  4. Mix together and enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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