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Vegan Strawberry Banana Cookies

Vegan Strawberry Banana Cookies

Did someone say Vegan Strawberry Banana cookies?! I sure did. Although I don’t exactly love to bake (lolz), these cookies are giving me so much lifeeee. When it comes to dessert (if you even consider this a dessert), simple is what works for me. I love a strawberry banana combo when it comes to pretty much anything. Strawbs + bananas truly = the ultimate dream team. You and your friends will love these circles filled with goodness. Also, if you’re anything like me and don’t have a major sweet tooth, maybe consider using organic strawberry jam without added sugar. The local one I used has added sugar and it’s delicious but jam with no added sugar should work too!

These were a huge hit with the fam AND my man. If he loves the cookies, then I know they’re good. As I’m typing this post, I’m starting to get really hungry again and major cravings for Vegan Strawberry Banana Cookies and cold almond milk are kicking in. Cookies just make the world a better place.

Asking for a friend, which looks better- the inside texture or the outside? Ooooh I can’t possibly choose.

Enjoy the rest of your week, fabulous foodie friends.

Vegan Strawberry Banana Cookies
An easy, vegan, and delicious chewy cookie recipe!
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  1. 2 medium ripe mashed bananas (should have brown spots)
  2. 3 tbsp organic strawberry jam (the one I used has added sugar, could also use one without)
  3. 1/3 cup unsweetened almond milk ( I've made the cookies with both MALK and Califia Farms brand)
  4. 1/2 tsp vanilla extract
  5. 1/2 cup gluten free flour (Bob's Red Mill)
  6. 1/3 cup coconut flour (Bob's Red Mill)
  7. 1/2 tsp aluminum free baking powder
  1. Preheat oven to 350 degrees.
  2. Mash the bananas and combine with the wet ingredients first.
  3. Then, add in the dry ingredients and whisk together with a fork until a smooth consistency forms.
  4. Lightly grease baking tray.
  5. Use a standard size ice cream scoop (between 1/4 -1/3 cup in size) and fill half (or a little more) for same size cookies.
  6. Use a spoon to slightly flatten out the cookie batter but you want cookies to still be thick.
  7. Bake at 350 degrees for 30 minutes.
  8. Let cookies cool for 20-30 minutes and enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Healthy Fat Lemon Cake Balls

Healthy Fat Lemon Cake Balls

Hello my friends! It’s the weekend, YAY. It’s time to relax and make some good mood food. Speaking of food that puts you in a good mood, HELLOOOOO Healthy Fat Lemon Cake Balls! This time around, I really exceeded my expectations. It’s not easy to make something with very low sugar taste slightly sweet and rich like a dessert, so I’m considering this recipe a huge success. Lemon cake is typically loaded with sugar and requires baking (too much effort for me rn), so the next best alternative = no bake cake balls. Ah, enjoy these bites of heaven my friends.

Healthy Fat Lemon Cake Balls are super easy to whip up and make the perfect snack/dessert. I like to put mine in the freezer for about 5 minutes before I eat them. Store the cake balls in the fridge and you might need to hide them from the fam! Sharing is caring? Eh, not when it comes to my snacks.

Not to worry, I will be investing in a manicure in the near future!

Healthy Fat Lemon Cake Balls
Yields 9
An easy, low sugar, healthy fat snack/dessert recipe! Tastes just like cake!
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  1. 1 cup raw cashews
  2. 1 cup raw pecans
  3. 1/3 cup walnuts
  4. 1/3 cup almond butter (I used Maranatha No Stir creamy-has 3g sugar)
  5. 1/3 cup organic virgin coconut oil (room temperature)
  6. 2 tbsp coconut flour
  7. 2 tbsp lemon juice
  1. Combine all ingredients in a food processor and process until a fairly smooth consistency forms-see picture above for what dough should look like!
  2. Roll dough into medium size balls.
  3. Store in refrigerator.
  4. Enjoy!!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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, voilà, 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!
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  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
  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
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  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
  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
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  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
  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!
  1. Serves 4-6 depending on portion size
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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