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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!
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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
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Vegan Banana Milk Oats

Vegan Banana Milk Oats

Oh oatmeal, you’re perfect served warm (or cold), you’re American Heart Association certified, filling, and very cost-effective! I heart you oatmeal. In fact, I made you taste even better with sweet, nourishing, and creamy banana milk. Oats, bananas, nuts, and maple syrup are a classic combination that warms my soul on a cold Ohio winter day. Forget those yucky artificial sweeteners and start cooking your oats in naturally sweet banana milk. It’s infused with dates and cinnamon, ummm heaven. Vegan Banana Milk Oats only take 10 minutes to cook and there’s not a microwave in sight, this is stovetop oatmeal :).

The suggested toppings I name for you include goji berries, pecans, pistachios (pictured are lightly salted), sprouted Granola (Go Raw brand), and bluuuuuuuuebs. Oh, and let’s not forget that oatmeal is not complete without a drizzle of organic maple syrup <3.


Vegan Banana Milk Oats
Serves 1
A delicious and creamy stovetop oatmeal recipe cooked in banana milk
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Cook Time
10 min
Cook Time
10 min
  1. 1 cup of old fashioned oats
  2. Banana Milk Ingredients
  3. 1 small frozen ripe banana (make sure it's sweet!)
  4. 2 pitted dates
  5. 1 and 1/3 cups of water
  6. Pinch of cinnamon
  7. Other Ingredients
  8. Another 1/3 cup of water (added at 6 minute mark)
  9. Suggested Toppings
  10. Pecans, Pistachios (lightly salted)
  11. Sprouted granola
  12. Frozen blueberries
  13. Goji berries
  14. Maple syrup
  1. Place Banana Milk ingredients in a nutribullet/blender and blend until smooth.
  2. Then, combine the oats and Banana Milk in a small pot.
  3. Side Note: Stir often to avoid burning on bottom of pot.
  4. Cook the oatmeal on medium-low heat and at the 6 minute mark, add 1/3 cup water. Stir, and let the oats cook another 4 minutes.
  5. Place the mixture in a bowl and top with your favorites!
  6. Enjoy!!
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Easy Vegan Bread Pudding

Easy Vegan Bread Pudding

HAPPY 2017 EVERYONE! Wow, 2016 went by fast and I really hope that 2017 is a better year in terms of peace, love, and unity. “I wish I could bake a cake filled with rainbows and smiles and everyone would eat and be happy” (Mean Girls reference). There is one thing that continues to bring people together in the best of ways, which is food. We all enjoy it and we all need it. So I may have not baked a caked with rainbows and smiles but My Easy Vegan Bread Pudding will undoubtedly bring everyone together to the kitchen table. Serve this pudding as a fabulous dessert after dinner or for a yummy breakfast. Warning: pleasant smells of warm cinnamon and cream will wake everyone up. 



In 2017, I want to eat more avocados than ever and start making my own kombucha. Reach for the stars Mar. #goals



I’m so happy bread pudding is my first recipe of 2017 because it’s truly a beautiful dish that will warm your soul. 



Easy Vegan Bread Pudding
Serves 5
A delicious and healthy vegan bread pudding that will warm your soul
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  1. Filling
  2. 6 cups of bread slices cut into medium cubes packed down (I used brown rice gluten free sliced bread)
  3. 5 pitted dates
  4. 2 cups toasted coconut milk (I used Califia Farms brand)
  5. 1/3 cup full fat coconut milk (I used Simple Truth Organic brand found at Kroger)
  6. 1/4 tsp cinnamon
  7. Frosting
  8. 1/3 cup unsweetened almond milk
  9. 1/3 cup Tofutti
  10. 4 pitted dates
  11. 1/4 tsp cinnamon
  1. Cut the sliced bread into medium sized cubes and place into baking pan.
  2. Combine the 5 dates, coconut milks, and cinnamon in a nutribullet or blender.
  3. Pour the wet ingredients over the bread and make sure the bread is fully coated.
  4. Cover the baking the pan with plastic wrap and refrigerate overnight.
  5. Preheat oven to 350 degrees.
  6. Bake bread pudding uncovered for 25 minutes.
  7. In the nutribullet or blender, mix the frosting ingredients until fully combined.
  8. Place a dollop of frosting on each piece of serving.
  9. Top with pecans if wanted.
  10. Enjoy!!
  1. I used a 13 x 9 baking pan
  2. *Pecans for topping if wanted
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Healthy Zucchini and Banana Nut Breakfast Cookies

Healthy Zucchini and Banana Nut Breakfast Cookies

I’m sitting in my big comfy red chair currently devouring two Healthy Zucchini and Banana Nut Breakfast Cookies…needless to say, I am content. I thought long and hard about my next blog recipe and I realized that I don’t have a lot of cookie recipes (shocking). Healthy and sweet cookies for breakfast sure do beat regular ole cereal, especially when they’re made with wholesome ingredients such as bananas, zucchini, and walnuts. These round chewy bites of deliciousness will be sure to brighten your morning!



A little bit of almond butter or peanut butter on a cookie always sounds like a good idea, would you agree?



Enjoy these nourishing cookies and quality time with family and friends. Happy Holidays to all of you!! 



Healthy Zucchini and Banana Nut Breakfast Cookies
Yields 7
A vegan breakfast cookie recipe packed with banana, zucchini, and walnuts!
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  1. 3 ripe medium sized bananas mashed
  2. 1/3 cup grated zucchini
  3. 1/2 cup chopped walnuts
  4. 1/3 cup coconut flour
  5. 1/3 cup 7 Grain Hot Cereal (I used Bob's Red Mill brand)
  6. 1 tbsp organic coconut palm sugar
  7. 1 tsp vanilla extract
  8. 1/2 tsp baking powder
  9. 1/2 tsp cinnamon
  10. 1/2 tsp nutmeg
  1. Mash the bananas and zucchini together before adding the other ingredients. Combine and fold in walnuts.
  2. Pre heat oven to 375 degrees.
  3. Form medium sized cookies and bake at 375 degrees for 25 minutes.
  4. Enjoy!
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Overnight Lemon Mango Chia Pudding

Overnight Lemon Mango Chia Pudding

Chiiiaaaaaaah puddin’ time y’all. This is not your ordinary chia pudding either, it’s lemon mango! You’ll experience love at first sight after one bite of this fruity creation! It’s incredibly easy to make- all you need is your ingredients, a cup, nutribullet/blender, and a spoon for devouring! For those of you that love a refreshing breakfast, lemon mango pudding is a dream come true. Adding a little bit of full fat coconut milk takes the texture to a whole new level of creamy. The pudding is naturally sweetened with a ripe mango, however, if your heart desires more sweetness, perhaps a little bit of maple syrup would mix well with the flavors. I haven’t tried making the pudding with maple syrup, so please do tell if it’s a great fit.



Chia pudding is great because everyone can make it and provide themselves with a healthy breakfast or snack. What an easy way to sneak in some Omega-3 fatty acids. Cheers to a healthy heart!




Overnight Lemon Mango Chia Pudding
Serves 1
An easy overnight chia pudding recipe. Perfect for a fresh and healthy breakfast/snack!
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  1. 2/3 cup mango (make sure it's sweet!)
  2. 2 tbsp full fat coconut milk ( I use canned simple truth organics brand)
  3. 1/3 cup almond milk (I used unsweetened but of course you could use sweetened if wanted)
  4. 1/2 tsp lemon zest
  5. 3 tbsp chia seeds
  6. Suggested Toppings
  7. Ripe Banana and mango
  1. Combine the mango, almond milk, coconut milk, and lemon zest in a nutribullet or blender.
  2. Then, fold in the chia seeds and mix well to distribute them.
  3. Chill in the refrigerator overnight and enjoy!
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