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Vegan Pumpkin Chocolate Chip Donuts

Vegan Pumpkin Chocolate Chip Donuts

Donut worry, these donuts will NOT let you down. In fact, I donut know what I’d do without them. I think that I would feel hollow! Hahah get it !? Ok, I’ll stop trying to be punny. I kind of love food puns and if you visit my instagram, you know what I’m talking about.

 

Sooo…. DONUTS. Healthy donuts? What?

 

Yes.

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Have you ever had pumpkin chocolate chip bread? It’s so darn good. So I decided to make it into a donut. So now it’s even better. Did you think that could happen???

 

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Now, what makes a pumpkin chocolate chip donut even better than it already is? I will have to go with dark, dreamy, and silky chocolate ganache. It’s a dream and turns out looking so silky with the addition of the earth balance.

 

When should you serve these awesome, round, fluffy and pumpkiny creatures? Mon, Tues, Wed, Thurs, Fri, Sat, Sun because they take 20 minutes to bake in the oven and about 5 minutes of prep. Pretty good deal I’d say. Much better than regular donuts, which are usually fried, oh my! Not these bad boys, they’re baked to fluffy perfection.

 

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Also, donuts are so fun because you can make so many different combinations and top it with whatever you want. Personally, I think that some cream cheese frosting made with Tofutti, agave and cinnamon would be equally as scrumptious. Either way they’re donuts and you can’t take that away from them. I hope that you love them and eat them as quickly as I did.

Vegan Pumpkin Chocolate Chip Donuts
Serves 14
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 1 can Pumpkin puree
  2. 2 1/3 cup Gluten Free flour
  3. 4 tbsp soy free Earth Balance
  4. 3/4 cup cashew milk
  5. 1 tsp vanilla
  6. 1 Flax egg (1 tbsp flax and 2.5 tbsp of water)
  7. 3/4 cup pure sugar cane
  8. 1 tsp baking powder
  9. 1 tsp baking soda
  10. 1/4 tsp salt
  11. 1 cup vegan semi sweet chocolate hips
  12. Ganache
  13. 1 cup semi sweet chocolate chips
  14. 1/4 cup cashew milk
  15. 1 tbsp soy free Earth Balance
Instructions
  1. Set oven to 350 degrees.
  2. Combine and sift all of the dry ingredients
  3. Add the wet ingredients and then fold in chocolate chips
  4. Bake for 30 minutes
For Ganache
  1. Temper the ingredients in the microwave (warm up for 30 seconds at a time) until chocolate is melted
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Olive Oil and Garlic Pasta

Olive Oil and Garlic Pasta

Bonjour, Hola, Yiasou, Guten Tag, Hei, Konnichiwa, Aloha!

 

I really should be saying Ciaoooooo since this is pasta..AND

I’m done with finals I’m done with finals and I don’t care who knows it!!

Thank goodness because I was beginning to think I would never get to watch Home Alone or Elf again. Since I can now focus on making some yummy and nutritious dishes, I thought that I would start with a light and fresh pasta dish. Sure, its basic but basic is a good thing even though the whole stigma of girls with pumpkin spice lattes that splurge on Michael Kors made it seem ummm somewhat negative. Well, it’s not BASIC IS GOOD and I love making basic dishes so that everyone else can easily follow along. So here you go!

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Yummmmmmmm. How good does that look!? And it’s not hard to make whatsoever, it may just look all complicated n stuff because of the presentation. It. is. easy. Your kids will eat it, your steak loving boyfriend will eat it (mine) and best of all, you will gladly eat it. Bring the fam together for a meatless and dairy free meal that doesn’t even feel vegan. I know that it can be difficult to get people that eat meat to eat more plant based things, but this is definitely something that you should present to them.

What’s in it? Deeeeeeelish olive, fresh pine nuts, green onion bursting with flavor and garlic olive oil that will warm up your world.

What time of the day do I eat it? ALL DAY.

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But am I a cotton headed ninny muggin for hogging all of this? At least my friend that came over for lunch got to sneak some in.

Pull out your pans! Tis time to whip this up in no time. Let me know what you think! I love to hear feedback and possible suggestions for variations. Happy Holidays! xxx Mary

Olive Oil and Garlic Pasta
Serves 3
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 1/3 cup olive oil
  2. 2 tbsp green onions
  3. 1-2 clove garlic
  4. Salt and pepper to taste
  5. 1/4 tsp onion powder
  6. 1/2 cup pitted and chopped kalamata olives
  7. 1/4 cup pine nuts
  8. 2 tbsp parsley
  9. 1 box pasta
Instructions
  1. Cook the pasta as directed on box
  2. Add all of the ingredients except for the pasta and parsley and cook for 7 minutes on low-medium heat switching on and off
  3. When the pasta is al dente, add it to the sauce along with the parsley
  4. Let everything cook together for another 3 minutes
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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/
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