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Gingerbread Smoothie Bowl & Holiday Rawnola

Gingerbread Smoothie Bowl & Holiday Rawnola

Oh the weather outside is not frightful (like70&sunny) and this recipe is so delightful…meaning it’s a good FriYAY! Yes yes YES, bring on the Holidays. This vegan chick is prepared this time around, tofurky and all. Just kidding about the tofurky, I have some way better stuff coming your way, like Millet and Veggies With Spicy Peanut Sauce aka the side dish of your plant based dreams. Anyways, I often go off on a tangent, so let’s get back to this one bowl wonder. Instead of being an exemplary law student and reading the 3493240 pages that were due, I found myself daydreaming about all things gingerbread, specifically this smoothie bowl. Well my dear friends, your smoothie bowl standards will never be the same. The smoothie mixture is refreshingly sweet but most importantly, you’ll feel wonderful afterwards since it’s healthy and light. Holiday Rawnola can satisfy the sweetest sweet tooth of them all and it’s made of dates, raw almonds, nutmeg, cinnamon, and coconut oil. If you’re a date skeptic, Holiday Rawnola will absolutely change your mind. 

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My Holiday Rawnola goes with just about anything and everything. I mean, you could put it on an avocado and it would still probably be delicious.

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Gingerbread Smoothie Bowl & Holiday Rawnola
Serves 2
A seasonal healthy smoothie bowl recipe topped with sweet Holiday Rawnola
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Ingredients
  1. Gingerbread Smoothie Bowl
  2. 1 can coconut milk (I use simple truth organic brand--you don't want one low in calories/watery)
  3. 1 tbsp coconut oil
  4. 2 ripe bananas
  5. 1 pitted date
  6. 1/2 tsp cinnamon
  7. 1/2 tsp nutmeg
  8. 1/2 tsp fresh grated ginger (I recommend grating yourself rather than using store bought)
  9. Handful of ice
  10. Holiday Rawnola
  11. 6 pitted dates
  12. 1/2 cup organic raw almonds
  13. 1 tbsp coconut oil
  14. 1/4 tsp cinnamon
  15. 1/4 tsp nutmeg
  16. Other Toppings if wanted
  17. Toasted Coconut Chips
  18. Dried Cranberries
Instructions
  1. For the smoothie mix, blend all ingredients in a nutribullet until a smooth consistency forms. To make the Holiday Rawnola, add all ingredients to a food processor and pulse until the mixture sticks together. Refer to my pictures for the right texture.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Easy Vanilla Chia Pudding

Easy Vanilla Chia Pudding

The chia seed pudding of your dreams has arrived! Easy Vanilla Chia Pudding is not only the answer to your pudding prayers but it also tastes like vanilla caramel, and it’s packed with yumminess. Count me in, please. Not to mention, all you have to do is put the ingredients into a blender or nutri bullet, mix in some chia seeds, and stick the pudding in the fridge overnight. Then in the morning, you get to devour a healthy breakfast full of creamy vanilla goodness. Yes, it’s just that easy peasy. I crave a breakfast that’s not only filling but one that’s also wholesome. Easy Vanilla Chia Pudding is that kind of breakfast.

You’re going to love this easy one bowl meal. My recipe will serve 1-2 people depending on how big of a portion you’d like! My personal fave toppings for this pudding are raspberries, slivered toasted almonds, and shredded unsweetened coconut. YUM. Cheeeahhh seeds are growing in popularity and I’ve hopped on the bandwagon. I kind of put them in everything, which is a good thing since they contain fiber, protein, and omega-3 fatty acids.

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Enjoy my friends!!

Easy Vanilla Chia Pudding
A delicious and creamy vanilla flavored chia seed pudding
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1/3 cup raw cashews that have been soaked in water for 2 hours and drained
  2. 1 and 1/4 cups unsweetened vanilla almond milk
  3. 2 pitted dates
  4. 1/4 tsp vanilla extract
  5. 1/2 tsp maple syrup
  6. 3 tbsp black chia seeds
Instructions
  1. Combine everything but chia seeds in a nutri bullet or blender until a smooth consistency forms.
  2. Then, mix in chia seeds with a spoon and cover with plastic wrap if desired so that a film does not form on top layer.
  3. Leave in fridge overnight and enjoy in the morning!
Notes
  1. Serves 1-2
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Banana Blueberry Oatmeal Bake

Banana Blueberry Oatmeal Bake

Breakfast: the best meal of the entire day that gives you energy to face life. What’s the easiest and best kind of breakfast to fuel you up for the day? Oatmeeeeal! Yep, and not just any ordinary oatmeal, extraordinary oatmeal- Banana Blueberry Oatmeal Bake. Oatmeal Bakes are super easy to whip up and can provide a filling breakfast for the whole fam. This recipe tastes extra divine because I used one Modern Oats Nuts and Seeds Oatmeal Cup (2.3 oz ) and one Goji Blueberry Oatmeal Cup (2.6 oz). These oatmeal cups are already decadent and fabulous all by themselves but I jazzed up my oatmeal bake with some bananas, bluebs, and freshly made peanut butter. Is there really a better breakfast combo than oats, fruits, and peanut butter? I think not! Of course I drizzled the top with some more peanut butter because I’m kind of obsessed with it. You’re going to absolutely love this easy peasy fruity, carbolicious, creamy, healthy, and satisfying breakfast. Enjoy my friends!

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Now that’s what I call some healthy comfort breakfast food. Tag me with your #meatlessmonday recreations! You can find me on Instagram, Twitter, and Pinterest (upbeetandkaleingit).

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This blog post is sponsored by Modern Oats.

 

Banana Blueberry Oatmeal Bake
A healthy and hearty breakfast recipe!
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. 1 Modern Oats Nuts & Seeds Oatmeal Cup (2.3 oz)
  2. 1 Modern Oats Goji Blueberry Oatmeal Cup (2.6 oz)
  3. 1/2 cup oat flour
  4. 1 cup blueberries
  5. 1 large banana
  6. 2/3 cup almond milk
  7. 1/4 cup super creamy and runny peanut butter (I bought mine fresh from my local market)
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut the banana into small pieces.
  3. Combine the ingredients in a medium-large bowl.
  4. Lightly grease baking pan (I used Earth Balance).
  5. Pour mixture into the pan and bake at 350 degrees for 25 minutes.
  6. Drizzle the top with more peanut butter if wanted.
Notes
  1. Serves 4-6 depending on portion sizes.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Blueberry & Chocolate Chip Muffins

Vegan Blueberry & Chocolate Chip Muffins

Hey guys! Happy Monday! May your week be filled with my delicious Vegan Blueberry & Chocolate Chip Muffins. Trust me, these muffins will make your mornings a little bit better. After all, who doesn’t love healthy muffins that are packed with fresh blueberries and chocolate chips? You will love this recipe because it’s so easy! I combined oat flour and spelt flour to make these muffins, and the texture turned out to be fabulous. Also, I added one scoop of Sunwarrior Classic Protein Natural to add a little bit of protein. I’ve made so many different muffin recipes throughout my young life but I had never tried blueberries & chocolate chips together. Perhaps I thought that the two wouldn’t mesh together as well as my favorite fruit and chocolate duo: raspberries and chocolate. Perhaps I thought that blueberry muffins were already perfect enough alone without chocolate coming in to steal the show. Well, after a teeny bit of hesitation, I combined them together, and I haven’t looked back since. 

vegan recipes quick and easyVegan Blueberry & Chocolate Chip Muffins

I added more chocolate chips to the top right before I baked the muffins. Maybe I go a little overboard but I can’t help myself when it comes to chocolate.

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Look at that middle. I’m speechless. 

Enjoy my friends!

Vegan Blueberry & Chocolate Chip Muffins
Serves 6
A delicious vegan muffin recipe for breakfast or dessert!
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Prep Time
5 min
Cook Time
25 min
Prep Time
5 min
Cook Time
25 min
Ingredients
  1. 3/4 cups spelt flour
  2. 1 cup oat flour
  3. 1 cup vanilla almond milk+2 tbsp
  4. 2 tbsp brown rice syrup
  5. 1/2 tsp aluminum free baking powder
  6. 1 scoop Sunwarrior Classic Natural (If you do not include protein, only add 1 cup almond milk)
  7. 1/3 cup dairy free chocolate chips
  8. 6 oz blueberries
Instructions
  1. Pre heat oven to 350 degrees.
  2. Combine dry ingredients and then whisk in wet.
  3. Fold in the blueberries and chocolate chips.
  4. I used large muffin tins, so the baking time was 25 minutes. If you use small or medium, cut the baking time.
  5. Use an ice cream scoop to create uniform-sized muffins.
  6. Bake for 25 minutes.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Apple Pie Quinoa Breakfast Bowl

Apple Pie Quinoa Breakfast Bowl

Ello poppets! I’m thinking this new quinoa gem completely kales the breakfast game. Apple Pie Quinoa Breakfast Bowl anyone?! Keen -whaaaaaat? For breakfast? Absolutely! Think of this breakfast bowl as oatmeal’s prettier and more interesting sister. What can I say; I kind of get bored with oatmeal and quinoa just keeps me young. I’m pretty sure I have gone over why I love quinoa so much and why it is so good for you in my previous blog posts. Thus, I will not bore you with nutrition facts. I will just tell you how wonderful this Apple Pie Quinoa Breakfast Bowl is. Well, for starters, it tastes like apple pie. That hopefully is enough of an incentive to try this recipe. Second, it will keep you full and third, I use Red Inca Quinoa-how cool! This is not a “my stomach is growling at 10 am and now I have to open my granola bar” type of breakfast. It’s super satisfying. I added almonds and pumpkin seeds because nuts go wonderfully with the sweet quinoa but you could definitely substitute with a banana, or really anything else that goes well with apples and cinnamon. Sounds pretty yummy huh? Enjoy my friends!

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Who would have thought that the picture above could turn into such a beautiful swan?! 

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Can you tell that I’m not over the fact that fall has passed and it is indeed March? I just really love fall flavors and I will find any excuse to incorporate them.

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This post contains Amazon Affiliate Links!  Help support upbeetandkaleingit when you purchase through the blog!  Thank you!

 

Apple Pie Quinoa Breakfast Bowl
Serves 2
A hearty and delicious vegan breakfast bowl!
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Ingredients
  1. 1/2 cup soaked and drained cashews
  2. 2 small apples of choice peeled and chopped
  3. 1/2 cup red inca quinoa
  4. 1 cup unsweetened almond milk
  5. 3/4 cup water
  6. 1/2 tsp vanilla extract
  7. 1/4 tsp cinnamon (more for topping if wanted)
  8. 1-2 tbsp brown rice syrup or sweetener of choice
  9. Toppings
  10. Pumpkin Seeds
  11. Roasted Almonds
  12. More Almond Milk
Instructions
  1. First, in a blender or nutribullet, blend the almond milk and soaked cashews together to create a thick "milk".
  2. Then, put all of the ingredients into a pot and combine.
  3. I used Low/Medium heat and it took about 22 minutes to cook. Cooking time may be slightly longer or shorter, so taste test to see if quinoa is cooked completely. The germ ring should be visible and the apples should be tender.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Lemon Blueberry Mug Cake

Vegan Lemon Blueberry Mug Cake

I have a very deep and undying love for all things lemon and blueberry. I mean, come on, they go absolutely perfectly together. I have combined lemons and blueberries into a smoothie, oatmeal, oatmeal bake, cookies and now, a mug cake! A healthy and delicious vegan mug cake that can be made within a matter of 2.5 minutes! Yessssss, dessert just got a whole lot easier to make. Or breakfast. This is definitely a breakfast staple too.

So sore on the eyes, right!?

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I was not going to even attempt to clean off the rim and the side because thats what makes this mug cake so fun! It’s full of ooey gooey goodness. The blueberries bubble up to perfection and create the perfect warming and welcoming bite of cake.

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Don’t ya just love a good before and after? I used brown rice flour but you could probably substitute it with oat or gluten-free flour. The baking powder helps the batter rise to the top and the inside stays moist and packed with gooey berries with tart hints of lemony, zesty perfection.

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So, go gather the ingredients that you need, throw them into the mug and watch as the perfect mug cake cooks in the microwave!

This post contains amazon affiliate links. Please help support upbeetandkaleingit when you purchase through my blog. Thank you!

Vegan Lemon Blueberry Mug Cake
Serves 1
A quick and delicious cake made in the microwave!
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Prep Time
2 min
Prep Time
2 min
Ingredients
  1. 1/3 cup brown rice flour
  2. 1/4 cup oats
  3. 1/4 tsp baking powder
  4. 1/4 cup +1 tbsp vanilla almond milk
  5. 1/4 tsp vanilla extract
  6. 1 tsp lemon juice
  7. 1/4 tsp lemon zest
  8. 1-2 tbsp maple syrup (more for topping if wanted)
  9. 1/4 cup blueberries
Instructions
  1. Combine all of the ingredients except the blueberries into a mug.
  2. Stir with a fork and then fold in the blueberries.
  3. Cook in the microwave for 2-2.5 minutes.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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