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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!

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

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

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Healthy Zucchini and Banana Nut Breakfast Cookies
Yields 7
A vegan breakfast cookie recipe packed with banana, zucchini, and walnuts!
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Ingredients
  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
Instructions
  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!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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/
Chickpea Chocolate Chip & Pumpkin Brownies

Chickpea Chocolate Chip & Pumpkin Brownies

Chickpea Chocolate Chip & Pumpkin Brownies, try saying that five times in a row. It’s no easy task. Anywho, hellooooo my fabulous friends. Let’s make today National Vegan Chickpea Chocolate Chip & Pumpkin Brownie Day, ok? I mean, a National Raisin Bran Day does exist, so we actually stand a chance! All jokes aside, you’re going to want to give this decadent, fudgey, sweet, seasonal, and slightly crumbly brownie its own holiday because it’s just that good. Thanksgiving is just around the corner, and some of us can’t eat a majority of the Thanksgiving food. Well, at least as far as dessert goes, these brownies are the answer to our vegan, organic, non GMO prayers. Ha! I’m being serious, you could totally take this to Thanksgiving lunch/dinner and have a crowd pleaser despite being up against pumpkin pie & and rich double chocolate cake. I kept things healthy around here, the main ingredient: fiber-packed chickpeas, which are also a great source of plant-based protein. 


What’s better than a tower of gooey and chocolately brownies? Ummmm, maybe guac and chips but it’s still a really close call. 

 

Chickpea Chocolate Chip & Pumpkin Brownies
A healthier seasonal version of everyone's favorite dessert: brownies!
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Ingredients
  1. 1 can rinsed and drained chickpeas
  2. 1/2 cup pumpkin puree
  3. 3 tbsp almond butter (I used Barney Butter Raw+Chia it has only 1g added sugar)
  4. 5 tbsp maple syrup
  5. 4 tbsp coconut flour
  6. 1/2 tsp baking powder (aluminum free)
  7. 1 tsp vanilla extract
  8. 1/3 cup mini dairy free chocolate chips
Instructions
  1. Add everything but chocolate chips to a food processor until the batter is a smooth consistency.
  2. Transfer batter to a bowl and fold in chocolate chips.
  3. Preheat ove to 350 degrees.
  4. Line a baking pan with parchment paper (I used an 11 x 7 x 1.5 in baking pan).
  5. Evenly spread out dough.
  6. Bake brownies at 350 degrees for 30 minutes.
  7. Let brownies cool for at least 30 min and enjoy!
Notes
  1. Yields 8 Brownies
  2. Store in fridge!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Pumpkin Spice Quinoa Bars

Pumpkin Spice Quinoa Bars

I’m in love I’m in love and I don’t care who knows it (with my pumpkin spice quinoa bars). These gems represent healthy vegan bars at their finest! But really, what’s better than a seasonal homemade bar made with REAL ingredients?! They sure do beat store bought ones by a landslide, like what the heck is Isomalto-oligosaccharide syrup? There’s none of that in my delicious and nourishing Pumpkin Spice Quinoa Bars, just pure foods. As you can see, I topped my bars with melted chocolate but you could try drizzling them with some peanut butter if you’re not a chocolate fan. Peanut butter and pumpkin mix together beautifully. 

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Pumpkin perfection! You should store these guys in the fridge. However, you may end up eating them all in one day, it happens.

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Enjoy my friends and tag me with your recreations, I love to see them!

Pumpkin Spice Quinoa Bars
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Ingredients
  1. 1 cup + 1 tbsp oat flour ( I made my own in Nutribullet)
  2. 1/2 cup pumpkin puree
  3. 1/3 cup peanut butter ( I used a natural kind with a slightly runny consistency)
  4. 4 tbsp coconut nectar (amber)
  5. 1/2 cup roasted salted pumpkin seeds
  6. 1 cup cooked quinoa (I used organic spouted quinoa trio)
  7. 1/4 tsp nutmeg
  8. 1 tsp cinnamon
  9. Avocado oil spray
  10. Melted chocolate and more pumpkin seeds for topping if wanted
Instructions
  1. Add the oat flour, pumpkin puree, peanut butter, coconut nectar, and spices to a bowl. Mix together with a fork.
  2. Cook the quinoa according to package directions.
  3. Let the quinoa cool. Then mix in the quinoa and roasted pumpkin seeds with the dough.
  4. Spray a light coat of avocado oil on parchment paper and line a baking pan with it.
  5. Evenly spread out the dough and put in fridge for 30 minutes.
  6. Take out the bars and add melted chocolate and more pumpkin seeds to the top if wanted.
  7. Put in freezer for a couple of hours so the bars can harden and then take out. You may have to let the bars slightly thaw before serving.
  8. Cut the bars into size of choice and enjoy!
  9. Store the bars in fridge.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Healthy Vegan Apple Crisp

Healthy Vegan Apple Crisp

Hiiiii my apple crisp loving friends! Yay it’s finally September 🙂 I don’t care if it’s technically still summer, September means all things fall to me. Pumpkins, cinnamon, butternut squash, cranberries, maple syrup, and pecans will all be making appearances in the near future. But today, it’s all about the honey crisp apples, oats, maple syrup and guess what else? Coconut Banana Drizzle! Say what? Yes, Coconut Banana Drizzle. I actually dreamt about it last night. Let’s just say it takes my already perfect apple crisp to levels of deliciousness I didn’t think existed. Healthy Vegan Apple Crisp is a wonderful dessert that the whole family and just about everyone else you know will love. 

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The Coconut Banana Drizzle compliments this crisp so well! You wouldn’t even realize that this is a healthy dessert. My recipe yields a lot of Coconut Banana Drizzle, so I like to use the leftovers in a chia pudding or smoothie. All it’s made of is coconut milk, 2 bananas, cinnamon, and a little bit of maple syrup. Ummmm, yum!

Healthy Vegan Apple Crisp
Serves 4
A delicious fall inspired apple crisp!
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. 2 large honeycrisp apples (sliced)
  2. 2 tbsp soy free earth balance (melted)
  3. Topping
  4. 1 cup oats
  5. 1/4 cup maple syrup
  6. 1 tsp cinnamon
  7. 1 tbsp organic coconut palm sugar
  8. Coconut Banana Drizzle
  9. 1 can coconut milk (I used organic Simple Truth Brand)
  10. 2 small ripe bananas
  11. 1 tbsp maple syrup
  12. 1/2 tsp cinnamon
Instructions
  1. Blend the ingredients for the Coconut Banana Drizzle in a nutribullet and then put it in the fridge for an hour or so to slightly thicken.
  2. Pre heat oven to 375 degrees.
  3. Pour the melted earth balance on the bottom of baking pan.
  4. Lay down apple slices and create a slight overlap.
  5. In a bowl, combine the ingredients for the topping with a fork or hands.
  6. Crumble the topping over the apple slices until they are almost fully covered.
  7. Bake 25 minutes at 375 degrees.
  8. With a spoon, lightly drizzle the crisp with Coconut Banana Drizzle.
  9. Enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/

 

Chocolate Cookie & Sorbetto Sandwiches

Chocolate Cookie & Sorbetto Sandwiches

Ciao my bellas! What do you do with vegan chocolate cookies and sorbetto (sorbet) ? You combine them into a cookie sandwich and eat them together, of course! So, let us discuss these cookies. Oh wow, where do I start? Well, the main ingredients are black beans and oat flour, so we’re talking guilt free cookies here. I added chocolate chips because chocolate chips give me life and almost everyone loves them. Also, the choc chips add that little bit of extra sweetness that the cookies need since they are not overwhelmingly sweet. Amazing. And they’re sooo chewy!! Ah, the best part is the texture. Ok ok, now we can discuss the star of the show- SORBETTO. Oh how I love thee sorbetto. What a sublime treat to finish off dinner. Then again, a dessert like this makes you want to skip dinner altogether. I used Ciao Bella Gelato + Sorbetto to pair with my chocolate cookies. Their brand is amazing and their gelato+ sorbetto is based upon an authentic Italian recipe. 

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YUM. I used Pacific Northwest Raspberry and also Dark Cocoa Sorbetto for the sandwiches. They will definitely become your new faves.

 

 

Thank you for sponsoring this post Ciao Bella Gelato + Sorbetto. 

 

Chocolate Cookie & Sorbetto Sandwiches
A decadent vegan dessert made with chocolate cookies and sorbet.
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Ingredients
  1. 4 pitted dates
  2. 1 can black beans rinsed and drained
  3. 1 cup oat flour + 3 tbsp
  4. 1 tsp vanilla extract
  5. 1/4 cup coconut milk (I used brand with 7 grams of sugar)
  6. 1/2 tsp baking powder
  7. 3 tbsp unsweetened cocoa powder
  8. 3 tbsp organic coconut palm sugar
  9. 1/3 cup dairy free mini chocolate chips
  10. Ciao Bella Gelato + Sorbetto
Instructions
  1. Pre heat oven to 350 degrees.
  2. Pulse everything but the chocolate chips in a food processor until the dough is fully mixed together
  3. Fold in the chocolate chips and form dough into cookies
  4. Lightly grease parchment paper ( I used Nutiva organic buttery coconut oil )
  5. Bake cookies at 350 degrees for 12-14 minutes
  6. Let cookies cool and then form into chocolate cookie sorbetto sandwiches
Notes
  1. Yields 6-7 cookies. Depending on size bake 12-14 minutes. I pulled my cookies out at 13 minutes.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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