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Beet & Berry Power Bowl

Beet & Berry Power Bowl

I’m feelin’ super upbeet about this one. Yep, that was cheesy.

But happy breakfasting! Holy mother of breakfasts. The ultimate power bowl packed with fruits and veggies to keep you satisfied until lunch rolls around and possibly then some. Now this is what breakfast should look like every day!

I’m tellin’ ya, this smoothie bowl will not leave you feeling disappointed. It has been on repeat for breakfast lately and I’m now obsessed with this combo. The avocado gives the smoothie a perfect creamy texture and the strawberries add a slightly tart element. Two dates and a beet add a fabulous sweet component to satisfy that morning sweet tooth but in a healthy way.

So, I’m not exactly the queen of fitness, in fact, I call it a good day if I hit over a mile on MyFitnessPal. However, if you are into getting in an early gym session, this smoothie bowl is for you. It’s packed with nutrients and healthy fats to keep you going.

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The color is absolutely phenomenal. The true color is sort of a dark and deep magenta but the lighting makes it look more red in the pictures. Nonetheless, you win in the color department, Beet & Berry Power Bowl. 

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Raspberries would also work really well in this recipe if you’re not a huge fan of strawberries. I hope that you love this smoothie bowl recipe and make it over the weekend to share with the ones that you love <3

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Beet & Berry Power Bowl
A delicious and vegan smoothie bowl!
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 medium beet (boiled and peeled)
  2. 1 and 1/4 cup strawberries
  3. 2 dates
  4. 1/2 medium avocado
  5. 3/4 cup vanilla almond milk
  6. Light ice
  7. Toppings
  8. Granola
  9. Melted Dark Chocolate
  10. 1 small Banana
Instructions
  1. Put everything into a blender or nutribullet until fully combined.
  2. Warm up 2 tbsp of dairy free dark chocolate chips with 1 tbsp of almond milk and drizzle on top of smoothie bowl along with other toppings.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Dark Chocolate Breakfast Shake

Dark Chocolate Breakfast Shake

Good morning and happy Monday! Ugh.

Monday funday right? No. Not really.

But you can make your Monday a wee bit better with this beyond awesome Dark Chocolate Breakfast Shake. Would you believe there is avocado and banana hidden in this gem? When something is healthy and contains chocolate, it almost sounds too good to be true. But believe me my friends, this shake is real and you need to make it!

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Hello beautiful chocolatey shake. And yummy cacao powder  

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There is a secret ingredient in my Dark Chocolate Breakfast Shake that really brings out the chocolate flavor. Guess what it is? COFFEE. Yes, three tbsp of coffee makes a huge difference in the depth of flavor. No worries, you can only taste faint hints of the coffee at best. Or maybe that’s a good thing since coffee is everything.

People always ask me what brand of dairy free chocolate chips I use. I love Enjoy Life brand!

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I hope you love this easy, fabulous and healthy dairy free breakfast shake!

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

Dark Chocolate Breakfast Shake
Serves 2
A delicious and filling breakfast shake!
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 4 tbsp cacao or cocoa powder
  2. 1 medium banana
  3. 1 medium avocado
  4. 2 cups vanilla almond milk
  5. 3 tbsp coffee
  6. 1/4 tsp vanilla extract
  7. 2 tbsp dairy free chocolate chips (more for topping)
  8. 1 tbsp agave
  9. Ice
Instructions
  1. Pour everything into a blender or nutribullet
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Chocolate Raspberry Cookie Dough Muffins

Chocolate Raspberry Cookie Dough Muffins

Happy almost Valentine’s Day! 

 

I have something sweet that you can make for your sweetie! Nothing spells out love like berries and chocolate. Oh, and muffins. Everyone loves muffins.

Perfectly doughy in the middle with sweet hints of dark chocolate and a slight tart taste from the raspberries. Amazing. Did I mention they’re ridiculously easy to make? Simplicity is key. 

 

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Pretty in pink! Or red?? I’m not really sure. I tried my best to achieve somewhat of a Valentine’s Day color but when you don’t use red dye, it is kind of difficult. That’s ok though. It’s always best to keep it healthy ๐Ÿ™‚

 

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Have the most wonderful Valentine’s Day with the ones you love and show them your appreciation by baking these fabulous muffins!

 

Chocolate Raspberry Cookie Dough Muffins
A delicious and healthy Valentine's Day treat! I used large muffin tins but if you are making smaller muffins, reduce the baking time.
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Prep Time
5 min
Cook Time
25 min
Prep Time
5 min
Cook Time
25 min
Ingredients
  1. 2 cups Spelt Flour
  2. 1 cup oats
  3. 1 1/3 cup dairy free milk of choice (I used rice and quinoa milk)
  4. 1/3 cup brown sugar
  5. 1 tsp vanilla extract
  6. 1 tsp baking powder
  7. 6 ounces of raspberries pulled apart
  8. 1/2 cup dairy free chocolate chips
Instructions
  1. Combine the dry ingredients and then whisk in the wet ingredients.
  2. Fold in the raspberries and chocolate chips.
  3. Bake for 25 minutes at 375 degrees if you are making large muffins. If your muffins tins are smaller, you will want to reduce baking time.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Oat Chia No Bake Bars

Oat Chia No Bake Bars

Happy breakfasting and snacking!

Do you even drink protein brah? Even if you don’t, you must try these bars! No bake, a food processor, or a fork and woop, you’re done.

My most favorite protein award ever goes to Sunwarrior. I will only promote a product that I believe in and that means the taste better be good. Well, the taste is excellent and I use the Classic Vanilla Protein flavor in many of the recipes that I create. 

I think that no bake bars are so fun because you can whip them up in a matter of ten minutes, press them into a pan, stick ’em in the refrigerator and devour them as soon as you wake up.

I added chia seeds because I heart chia seeds more than other type of seed but you could totally add whatever you want to. 

The peanut butter mixed with a hint of cinnamon is a perfect match for the oat flour. I always make my bars with oat flour but experimenting with others could be fun!

Also, a question I get lot is “what type of peanut butter do you use?” My response is always a natural one with little or no added sugar to it! Here are my top three favorites:

  1. Maranatha Organic Creamy No Stir Peanut Butter
  2. Trader Joe’s Organic Peanut Butter Creamy Unsalted
  3. Earth Balance Creamy Peanut Butter Pack of 3-Woo!

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Hashtag Nom. 

 

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Lookin good ladies!

 

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Oat Chia No Bake Bars
Serves 8
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 cups oat flour
  2. 1 scoop vanilla protein powder (I use Sunwarrior)
  3. 1/2 cup natural peanut butter
  4. 1/2 tsp vanilla extract
  5. 1 tbsp agave
  6. 1/2 cup vanilla almond milk +1 tbsp - you may have to add slightly more
  7. 1/2 tsp cinnamon
  8. 2 tbsp chia seeds
  9. More peanut butter to drizzle on top-will have to warm up in microwave
Instructions
  1. Warm up the peanut butter in the microwave to make combining easier. Add everything to a food processor but the chia seeds and combine. Then fold in the chia seeds. If you do not have a food processor, you can definitely combine everything with a fork! Then, place dough in a small pan and spread evenly. I let mine sit in the fridge over night and also store them in the fridge or freezer.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Cookies and Cream Pancakes

Vegan Cookies and Cream Pancakes

I scream you scream we all scream for cookies and cream.

Who doesn’t love this classic combo? And the good news is that these pancakes are sans dairy. Woop Woop.

If you are wondering how I was able to achieve the “cream,” I used tofutti! It is perfect for making frostings on occasion. 

Ok ok, so the pancakes aren’t exactly filled with chocolate cookies, but you can definitely add them instead of the chocolate chips. I just love the chocolate chips in this recipe because the pancakes take on the flavor and texture of a big, fluffy and delicious chocolate chip cookie.

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Sunday morning pancakes are kind of becoming a staple for me and I am loving new pancake combinations. Although I adore any type of pancake, this is definitely one of my favorites.

 

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Ah, there is nothing like the sound of chocolate chips gracefully falling onto a soft bed of cream atop a fluffy bed of pancakes. Truly music to my ears. Yet more like music to my tastes buds. 

I made these for my little brother who was home from college for break and he thoroughly enjoyed them. I always consider a recipe a winner if your family members truly enjoy your food because they are your biggest critics after all. They will be honest with you, of course.

This will also be on the menu to make for anyone who wants to indulge in some guilt free pancakes with me on a lazy Sunday morning. I don’t think anyone would turn down cookies and cream. Throw the word pancake in the mix and people will be flocking to your kitchen table. 

 

Vegan Cookies and Cream Pancakes
Yields 4
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 cup of gluten free flour
  2. 1 tsp baking powder-aluminum free
  3. 1/4 cup pure cane sugar
  4. 1 flax egg-1 tbsp flax meal and 2.5 tbsp water
  5. 1 tsp pure vanilla extract
  6. 1/2 cup vanilla coconut milk
  7. Earth balance or coconut oil to coat pan
  8. Dairy free chocolate chips-found in healthy or organic foods section in grocery store
  9. Frosting
  10. 1/4 cup tofutti
  11. 1 tbsp agave
  12. 1 tbsp vanilla coconut milk
  13. 1/4 tsp vanilla extract
Instructions
  1. Coat the pan with earth balance or coconut oil. Pour the batter into the pan, top with chocolate chips and let the pancake cook for a couple of minutes on low until it's ready to flip. For the frosting, combine the ingredients with a fork until a smooth consistency forms.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Cookie Dough Muffins

Vegan Cookie Dough Muffins

Oh happy day.

Because you can have vegan cookie dough MUFFINS made and in your stomach within a matter of 25 minutes. Sounds like a good day to me. 

Let me tell you a little bit about these muffins.

Well, first of all, they are made with Bob’s Red Mill Quinoa Flour. You mean that stuff Mary uses in like 95 percent of her dishes? Yes, that stuff. Quinoa aka my main grain contains B-vitamins, magnesium, iron, phosphorus, potassium, calcium, vitamin E and fiberrrr our best friend. Vegs I’m talking to you now-quinoa contains PROTEIN! Yes! Just what we need, complete with nine essential amino acids and all.

You can purchase Quinoa Flour on Amazon, yay! If you want to make quinoa flour your new baking staple, you could try the pack of 4.

So, I hope that you are a wee bit more convinced to cook with quinoa.

Lets get to the muffins. I know you want to see the muffins.

I call them cookie dough because they are doughy in the middle but baked to absolute perfection. My secret weapon to the moist inside of the muffins? 1/2 cup of Barney Butter Smooth Almond Butter. Need I say more?

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You bet that half of this didn’t make it to the oven to bake. I’m talking eating this by the spoonful. No shame necessary.

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I may have sort of definitely for sure added more chocolate chips on top of the ones I added to the batter. Oops.

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I’ll take 10,000. 

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Is she not the prettiest model you ever did see?

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You’re probably like “alright, alright lady enough muffin pictures.” And you’re right that was plenty. Enough viewing because you need to get to baking and eating.

Ps. I used large muffin tins so you may have to cut your baking time a bit if you’re using smaller ones!

Enjoy these ones ๐Ÿ™‚

Vegan Cookie Dough Muffins
Yields 6
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Ingredients
  1. 2 cups of quinoa flour
  2. 1 cup vanilla almond milk
  3. 1 flax egg-1 tbsp flax meal and 2.5 tbsp water
  4. 1/2 cup almond butter
  5. 1 tsp baking powder
  6. 1 tbsp vanilla extract
  7. 2 tbsp soy free earth balance melted
  8. 1/2 cup pure cane sugar
  9. 1/2 cup dairy free chocolate chips and more to top if desired
Instructions
  1. Preheat oven to 375 degrees
  2. Sift and combine the dry ingredients. Add the wet ingredients and combine with a whisk
  3. Fold in the chocolate chips
  4. Take an ice cream scoop or a spoon and evenly distribute the batter
  5. Bake for 15-17 minutes
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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