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Triple Berry Crisp

Triple Berry Crisp

Hellllllo friends. I have something berry delicious and healthy for you. Like berry berry good.

TRIPLE BERRY CRISP Y’ALL. 

This is a special recipe too. I created my recipe for a Pipcorn contest! They make the most fabulous natural popcorn there ever was. You can help me win this contest by going to Pipcorn’s pinterest page and repining/liking my recipe! It would be much appreciated 🙂

Lets get to chit chatting about the crisp though. I always have and I always will pride myself in creating recipes that are good for your body and soul. This is no exception. My berry crisp tastes perfectly sweet yet I only use 5 tbsp of pure cane sugar in the entire recipe. Adding the popcorn to the topping is optional of course, but it does add a lovely little crunch. 

Since I do not discriminate against berries, I included them all. Well, all of the mainstream ones at least, ya know? Blackberries, Raspberries, Blueberries, oh my.

Who knew you could make such delectable crisp with no dairy products? Well, this is (former) living proof that you can! It now resides in my stomach.

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IMG_2287You must try! I promise you that this recipe does not disappoint in any way, shape, or form. In fact, the form is quite lovely, wouldn’t you say?!

Triple Berry Crisp
A fabulous vegan berry crisp developed for Pipcorn Recipe Contest. I used a 9 inch pan.
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Prep Time
7 min
Prep Time
7 min
Ingredients
  1. For Filling
  2. 6 ounces blueberries
  3. 6 ounces blackberries
  4. 6 ounces raspberries
  5. 2 tbsp pure cane sugar
  6. 1 tbsp flour for thickening (I used quinoa flour)
  7. Topping
  8. 1/3 cup almond meal
  9. 1/3 cup oat flour
  10. 3 tbsp pure cane sugar
  11. 1/2 tsp baking powder
  12. Pinch of salt
  13. 3 tbsp soy free earth balance melted
  14. 2 tbsp whole oats
  15. 2/3 cup popcorn (optional)
Instructions
  1. Preheat the oven to 375 degrees.
  2. Combine the berries, sugar, and flour with a spoon.
  3. Pour into a baking pan.
  4. For the topping, combine all of the dry ingredients and then add the melted earth balance.
  5. With your hands or a fork, combine until the topping comes together.
  6. Spread the topping out evenly onto the berry filling.
  7. Bake for 35 minutes at 375 degrees.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Garden Pesto Pasta

Garden Pesto Pasta

You can eat your greens and have carbs with them too!

 

Happy #marysmeatlessmonday recipe! On the menu for your meatless Monday: incredibly simple Garden Pesto Pasta made with pasta of course (I love brown rice pasta), kale, sliced almonds, garlic, green onion, olive oil, nutritional yeast, salt, pepper and a magnificent basil pesto sauce. I topped off the pasta with some nutritional yeast, which takes on the taste of parmesan cheese, just much more nutritious and vegan of course.

 

Moms out there, I’m guessing it’s hard to get you kids to eat their greens. This is a fantastic way to get your kids to eat kale and not even know it. Not to mention, it will leave the whole fam feeling satisfied, even with no meat or dairy.

Pesto is pretty awesome on top of everything-ever try it on toast with avocado? New obsession. But there is nothing like pesto pasta. The taste is so clean and refreshing, and you feel good about yourself after you eat it! No guilt like after cheesy high fat and high calorie Alfredo. Try it and see, I bet you’ll love it. I keep mine pretty low salt and pepper but you can add as much as you’d like. Same with the nutritional yeast. Some people love to douse it on and others prefer a mere tablespoon for topping. 

So, to the pasta.

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How gorgeous is that green!? Remember, green is lean.

 

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Did I do any successful convincing here??? I sure hope so! Tag me on instagram and twitter (upbeetandkaleingit) with your recreations and #marysmeatlessmonday. I am also now on Pinterest! Stay happy and healthy, my friends.

 

 

This post contains Amazon Affiliate links!  Help support upbeetandkaleingit when you purchase through my blog!  Thank you!

Garden Pesto Pasta
Serves 5
A delicious vegan pasta recipe!
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 1 head of kale of choice
  2. 1 box pasta of choice
  3. 1 tbsp garlic (I buy organic pre minced)
  4. 1/2 cup almonds
  5. 1/4 cup olive oil
  6. 1/2 cup vegetable stock
  7. 2 tbsp green onions
  8. Salt and pepper to taste
  9. 1 1/2-2 tbsp nutritional yeast to top (optional)
  10. Pesto
  11. 1 large handful of fresh basil
  12. 1/4 tsp garlic
  13. 1/2 cup olive oil
  14. 1/4 tsp nutritional yeast
  15. Salt and pepper to taste
  16. This may seem like a lot of olive oil but this recipe easily serves 5-6!
Instructions
  1. Cook the pasta according to box and until al dente.
  2. In a pan, sauté the kale and garlic in the olive oil and vegetable stock until fairly wilted. Then, add the green onion and almonds and cook until kale is completely wilted. This should take 10-12 minutes.
  3. Put the ingredients for the pesto into a nutri bullet or food processor and pulse until combined.
  4. Drain the pasta and add it to the kale. Pour the pesto sauce over the pasta while it's hot. I added 2 tbsp of nutritional yeast to take the place of parmesan but this is optional. I taste tested and added a little more salt and pepper at the end before serving.
  5. Enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Oat Chia No Bake Bars

Oat Chia No Bake Bars

Happy breakfasting and snacking!

Do you even drink protein brah? Even if you don’t, you must try these bars! No bake, a food processor, or a fork and woop, you’re done.

My most favorite protein award ever goes to Sunwarrior. I will only promote a product that I believe in and that means the taste better be good. Well, the taste is excellent and I use the Classic Vanilla Protein flavor in many of the recipes that I create. 

I think that no bake bars are so fun because you can whip them up in a matter of ten minutes, press them into a pan, stick ’em in the refrigerator and devour them as soon as you wake up.

I added chia seeds because I heart chia seeds more than other type of seed but you could totally add whatever you want to. 

The peanut butter mixed with a hint of cinnamon is a perfect match for the oat flour. I always make my bars with oat flour but experimenting with others could be fun!

Also, a question I get lot is “what type of peanut butter do you use?” My response is always a natural one with little or no added sugar to it! Here are my top three favorites:

  1. Maranatha Organic Creamy No Stir Peanut Butter
  2. Trader Joe’s Organic Peanut Butter Creamy Unsalted
  3. Earth Balance Creamy Peanut Butter Pack of 3-Woo!

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Hashtag Nom. 

 

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Lookin good ladies!

 

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Oat Chia No Bake Bars
Serves 8
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 cups oat flour
  2. 1 scoop vanilla protein powder (I use Sunwarrior)
  3. 1/2 cup natural peanut butter
  4. 1/2 tsp vanilla extract
  5. 1 tbsp agave
  6. 1/2 cup vanilla almond milk +1 tbsp - you may have to add slightly more
  7. 1/2 tsp cinnamon
  8. 2 tbsp chia seeds
  9. More peanut butter to drizzle on top-will have to warm up in microwave
Instructions
  1. Warm up the peanut butter in the microwave to make combining easier. Add everything to a food processor but the chia seeds and combine. Then fold in the chia seeds. If you do not have a food processor, you can definitely combine everything with a fork! Then, place dough in a small pan and spread evenly. I let mine sit in the fridge over night and also store them in the fridge or freezer.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Panzanella

Panzanella

Panzanella. Translation-Tuscan salad with bread and tomatoes. Translation-uh, yum.

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Do I adore panzanella? Yes and I think that you will too. Panzanella won’t break your bank either. It’s quite a cheap meal. All it entails is 1 small loaf of bread (I used a baguette) , 1 tomato, 1 cucumber, 1 bell pepper, 1/3 of a red onion, kalamata olives, olive oil, vinegar, salt, and pepper. I don’t know about you, but I definitely had a few of those ingredients just lying around in my pantry. 

Now, you can add whatever veggies you want to, but traditionally, panzanella is made with bread that is going stale, tomatoes, cucumbers, onions, and sometimes basil. Since I am a very niceeeeee Greek girl, I put a Greek twist on mine. I basically took a Horiatiki Salata aka Greek Village Salad, added toasted bread and swapped out the feta. It. Is. Divine.

I get a lot of my cooking inspiration from Ina Garten’s recipes. She makes a fabulous Greek panzanella! Just don’t include the feta if you’re making it vegan.

The ingredients are so clean and simple yet you won’t believe how bold and scrumptious the flavors are once they mesh together. I toast the bread in the oven for 20 minutes at 375 degrees. Then, I add the bread to the salad and pour the vinaigrette over it while the bread is still warm so it absorbs all of the flavors.

 

Enjoy my friends!

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This post contains Amazon Affiliate links!  Help support upbeetandkaleingit when you purchase through my blog!  Thank you!

Panzanella
Serves 4
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 large cucumber
  2. 1 large tomato
  3. 1 large bell pepper
  4. 1/3 large red onion
  5. 1 cup pitted kalamata olives
  6. 1 small baguette of choice (I used whole grain)
  7. 4 tbsp olive
  8. 3 tbsp rice wine vinegar
  9. Salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees
  2. Cube the bread, drizzle with light olive oil, salt, and pepper. Bake for 20 minute at 375 degrees
  3. Chop the vegetables into medium sized pieces so that they are around the same size as the bread
  4. Whisk the olive oil, vinegar, salt, and pepper together
  5. When the bread is done, add to salad and pour olive oil and vinegar on top
  6. Mix and serve at room temperature
UpBeet and Kaleing It http://upbeetandkaleingit.com/
My 3 Daily Tips For A Happier Stomach

My 3 Daily Tips For A Happier Stomach

Oh stomachs, how you can be so miserable, upset and all around moody. I don’t do anything too crazy or out there to keep my stomach happy and regulate my digestion, but there are a few tips I would love to share with you. The tips that I am going to share with you work for me and it’s all around a pretty simple routine! Now, lets have at it.

  1. CHAMOMILE WITH LAVENDER 

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 Fabulous scent. Chamomile is a fragrant and caffeine free tea that has been known to calm upset stomachs and alleviate menstrual cramps. I definitely think that chamomile is great for an upset stomach and it is much easier to take down than ginger ale or sugary sports drinks. I usually drink chamomile twice a day, once in the early morning and usually before bed. It’s quite calming to drink before bed, especially with soothing infused lavender.

 

3. COCONUT OIL

 

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So, here is my favorite! I LOOOOOOOVE coconut oil. I use it for EVERYTHANG. I put it in my hair, on my skin (not my face though), on my nails, in my coffee and on my toast. You get the point. I heart coconut oil. Sure this is a fat and all fats in moderation. I either suck it up and down a tbsp of this in the morning or add it to my coffee. Once in awhile I use coconut oil as a cooking oil, but I prefer to just sneak it into my smoothies or coffee. I have been using coconut oil in my diet ever since I read that coconut oil has been found to fight bad bacteria.

4. WARM LEMON WATER

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You’ve probably heard about this. It seems to be a trend. Celebrities looooooove to say that they wake up and drink warm lemon water. Well, I have to agree with them. I feel the digestive benefits from consistently drinking warm lemon water every morning. Lemons are rich in vitamin C and helps maintain the pH levels in your body. I drink this before my breakfast and so far so good! 

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