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Carrot Cake Proats

Carrot Cake Proats

Another day, another excuse to make oatmeal. There is always an excuse to make oatmeal, especially when its doused in maple syrup, Sunwarrior vanilla protein powder, pecans, carrots….aka the good stuff. I have made carrot cakes oats more times than I can remember but this was the first time trying it out with protein powder. Verdict? It’s an awesome concept because I don’t want a protein smoothie every morning, and sometimes I just desire a warming bowl of oats. 

It’s also a really great combo because the vanilla protein gives the oatmeal more of a cake-y like texture and taste. Lets say it sort of gives the oats some va va voom. 

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Oh Martha, oh Christmas! 

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Now did I get a little slap happy with the syrup? Yes, I absolutely did. But when you sit in your basement and study aggregate demand curves all day, you would be too. So please, pardon my sugar overload. 

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Choosing between zoats and proats is somewhat comparable to choosing a favorite child. Well proats, you are my favorite child.

Vanilla Proats
A delicious combo of protein and oats!
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Cook Time
2 min
Cook Time
2 min
Ingredients
  1. 1 serving or 1/2 serving depending on how much protein you want of Sunwarrior raw plant based vanilla protein
  2. 3/4 cup oats
  3. 1 cup vanilla almond or cashew milk (may need to add more)
  4. 1/4-1/2 tsp cinnamon
  5. 1/3 cup grated carrots
  6. 1 heaping tbsp almond butter
  7. maple syrup for topping
Instructions
  1. Cook in the microwave for 2 minutes
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Shredded Lemon and Garlic Brussels Sprouts

Shredded Lemon and Garlic Brussels Sprouts

Mirror mirror on the wall, who is the most stressed of them all?

ME. FINALS PEOPLE. They’re misery in a nutshell. 

But that’s not going to stop me from eating well. 15 minutes can be spared for this pan of deliciousness. 

Coming soon to my blog. Shredded lemon and garlic "Parmesan" Brussel sprouts. If this isn't good, I don't know what is. Did I mention prep and cooking is 15 minutes #veganfoodshare #brusselsprouts #dairyfree #eatwell #eatclean #nomnom #healthydish

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The “parmesan” flavor in this recipe comes from nutritional yeast. I started cooking with nutritional yeast about a year ago and it’s a game changer. Some of you are probably thinking ew? What? Yesssss. Nutritional yeast is a fabulous dairy free culinary wonder with benefits ranging from 4 grams of fiber in 2 tbsp to being a great source of folic acid. Not to mention, it gives this dish some nutty flavor and parmesan cheesy goodness, which perfectly complements the lemon and garlic. 

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No food processor? No problem! I couldn’t find the right tool for the processor, so I chopped up these little sprouts by hand and it still took me only 6 minutes. FYI, I by no means possess Giada’s incredibly fast chopping skills. I’m more like the little engine that could, it’s a struggle. 

Let’s talk brussels sprouts. They can kind of be a bore right? Brussels sprouts are kind of known as the veggie that scarred children everywhere. The older you get, you are still trying to recover from being forced to eat them as a child. I promise you that if you eat them this way, you may find a new favorite veggie. Gasp.

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Also, what a fabulous dish to serve around the holidays! Tis the season to gain 10 lbs. Holiday parties, end of the school year parties and then there’s the kind souls that bring holiday cookies to the office just because. Try serving this as a side dish and you won’t feel the least bit guilty. Maybe you can think of it as balancing out the pumpkin pie and hot coco. It’s green, its lean and most of all it’s delicious! I hope you love this dish and remember to always set aside time to take care of yourself and eat well.

xxx Mary

Shredded Lemon and Garlic Brussels Sprouts
Serves 2
A fabulous and healthy side dish!
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Ingredients
  1. 1 small bag of brussels sprouts
  2. 1/4 cup olive oil
  3. 1 1/2 tbsp nutritional yeast
  4. Juice of one medium lemon (add more or less depending on how much you like lemon)
  5. 1 large clove of garlic
  6. 1 tbsp chopped onion or shallots
  7. Salt and pepper to taste
Instructions
  1. Chop up the sprouts and sauté them on medium to high heat for 5-7 minutes!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Quinoa and Avocado Salad

Quinoa and Avocado Salad

I am currently devouring the salad I speak of as I type this. It is bursting with flavor and I am content. I am also thrilled to be taking a break from outlining (how law students prepare for finals EWWW SOS) and sharing this delicious recipe with all of you :). My daily schedule has become more and more routine as my finals approach. Wake up 7:30-8:00 am. Breakfast, study or class, eat, cry (jk), study, eat, sleep. More and more I find myself relying on my beloved oatmeal for moral support and to carry me through the morning. Once lunch rolls around I asked myself “what is filling and easy to pack away?” A SALAD WITHOUT LETTUCE because lets face it, lettuce sucks. One thing I did not add in that I regret is some type of nut. May I suggest walnuts?

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Ah, now on to this beaut. Avocado, dried cranberries, tempeh, three grain quinoa, garbanzo beans, and a dijon mustard vinagrette? YES PLEASE.

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Dreamy.

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I think it’s fair to call this a fall salad? It has dried cranberries and dried cranberries usually pop in somewhere on the Thanksgiving spread. Butttttttt, if you don’t like dried cranberries, I think that poppin’ in some dates and walnuts would be more than a sub par alternative.

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Share this with your loved ones or keep it all for yourself! It is the PERFECT lunch to pack up for work and school. I eat it either chilled or at room temperature. Enjoy friends!!! xxxx Mary

Quinoa and Avocado Salad
Serves 5
Vegan Salad
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 cup of Three Grain Quinoa or just regular
  2. 2 cups vegetable stock and additional water to boil quinoa
  3. 1 large avocado
  4. 1 can garbanzo beans
  5. 2 servings of tempeh (I cook mine in vegetable stock before adding to salad)
  6. ½ cup dried cranberries
For Vinaigrette
  1. 2 tbsp olive oil
  2. 1-2 tbsp rice wine vinegar
  3. ¼ tsp salt
  4. ¼ tsp pepper
  5. ¼ tsp onion powder
  6. Can add agave to make it semi sweet but I did not
Instructions
  1. Boil the quinoa for the time directed on package. Cube the tempeh and cook it in vegetable stock for a few minutes
  2. Slice up the avocado
  3. In a bowl, whisk in the olive oil with the other vinaigrette ingredients
  4. Add all ingredients to a large bowl, stir, and EAT
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Coconut Curry

Vegan Coconut Curry

  

Keep calm and curry on guys because I made the most delectable low fat and low calorie coconut curry. I LOVE curry and am open to trying any variety, but this one is fab because of its simplicity. Don’t be intimidated by this recipe because it’s really hard to mess up. Instead of using full fat coconut milk, I used a lighter one with 80 calories a cup, so no need to feel guilty after devouring this. This particular curry is best served over basmati rice. The combination of the bold curry flavors and the nuttiness from the rice are delishhhhhhh. Ok, I’m definitely biased BUT this is soooooo good, and people will think that it took you hours to make. Nah, try 50 minutes including prep time. 

Vegan Coconut Curry
Serves 5
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Total Time
50 min
Total Time
50 min
Ingredients
  1. 2 cups of plain coconut milk ( I used 80 calories per serving one)
  2. 3 cups of vegetable stock
  3. 6 root carrots chopped
  4. 2 small tomatoes diced
  5. 1 large zucchini chopped
  6. 1 medium head of broccoli
  7. 1 cup of asparagus chopped
  8. 1 small onion chopped
  9. 1 tbsp curry powder ( you can add 1 and 1/2 if you want really bold flavors)
  10. 2 tbsp olive oil
  11. 1 tbsp garlic powder
  12. 2 bay leaves
  13. 1/2 tsp pepper
  14. 1/2 tsp seasoned salt
Instructions
  1. Chop the onion and tomato into small pieces and sauté in a large pot for 5-7 minutes in olive oil.
  2. Chop up the rest of the vegetables and add them to the pot. Sauté for about ten minutes.
  3. Add the coconut milk, stock, and spices.
  4. Let the curry cook on low to medium, interchanging for about 45 minutes.
  5. Serve over basmati or eat as is!!!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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