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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. 




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



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

Pumpkin Spice Quinoa Bars
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  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
  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. 


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
  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
  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. 





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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  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
  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
  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/
Four Ingredient Vegan Pudding

Four Ingredient Vegan Pudding

FriYAY! Finally. It’s time to make some great food for the weekend. Perhaps this fresh, dreamy and creamy pudding I have created for you will provide an incentive to make a healthy summer weekend dessert. After all, it is just FOUR ingredients. That’s all it takes guys, four ingredients and a NutriBullet. Pudding is a comforting and irresistible dessert that I’ve adored since I was a little girl. Now, this health-conscious, plant eating, dairy free girl is recreating it and taking vegan pudding to a whole new level. So here’s all you need: frozen strawberries, brown rice syrup, soaked raw cashews, and coconut milk. If you’re anything like me, then you probably have an out of control sweet tooth, especially in the evening. Not to worry, my velvety Four Ingredient Vegan Pudding will satisfy any craving! Think sweet hints of strawberry infused with the mild taste of coconut. Grab your spoons and get ready for the easiest & silkiest pudding you’ve ever tasted.


Sooo smooth and yummy! I recommend topping the pudding with more strawberries or whatever type of berries you like. 



Four Ingredient Vegan Pudding
Serves 3
An easy and healthy vegan pudding recipe! Perfect for dessert or a midday snack.
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  1. 1 cup frozen strawberries
  2. 2 tbsp brown rice syrup ( I use Lundberg Organic Sweet Dreams Brown Rice Syrup)
  3. 1 cup raw cashews (soak in water for at least two hours and drain)
  4. 1 can whole coconut milk ( I use simple truth brand)
  1. Add all of the ingredients to a Nutribullet and process until the the mixture is fully combined and a silky smooth texture forms. Refrigerate the pudding for 1 to 2 hours before serving.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Peanut Butter & Raspberry No Bake Bars

Peanut Butter & Raspberry No Bake Bars

Hello there! It’s meee. Your no bake bar lovin’, self-proclaimed avocado toast connoisseur. I’m back with a brand new recipe and nope, avocados are not included. But don’t be discouraged, this is just as good and maybe even better. My Peanut Butter & Raspberry No Bake Bars are made with just six ingredients and can be on a plate near you within a matter of 30 minutes. They have to set in the fridge for a bit but I actually stuck my bars in the freezer for 25 minutes because I was just that impatient to wait for them. Patience truly is a virtue and I have absolutely none when it comes to food. Anyway, if you like peanut butter, which I’m guessing you do and you also like jam, then this is your bar of dreams. Frankly, I cannot describe in words how awesome these bars are, so it looks like you’ll have to make them to see for yourself. But really, anything involving creamy peanut butter and sweet yet somewhat tart hints of raspberry jam is music to your taste buds. More peanuts on top are optional of course, I just love that little bit of crunch. 


Ah, the ooey gooey goodness of the raspberries get me every time. What a perfectly delectable, sweet, tart and semi salty combo. 



Peanut Butter & Raspberry No Bake Bars
Yields 9
A healthy and tasty peanut butter & raspberry bar recipe!
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  1. 1 cup oat flour
  2. 1/2 cup peanut butter (I used a really creamy brand that has 3g of sugar per serving)
  3. 1/2 cup pitted dates
  4. 2 tbsp almond milk
  5. 1 cup raspberry jam for topping
  6. Peanuts for topping if wanted
  1. Line the pan with parchment paper and lightly grease it ( I used Earth Balance).
  2. In a food processor, combine oat flour, peanut butter, dates, and almond milk until a doughy consistency forms and binds together.
  3. Form the dough into a square and evenly spread it out until it's about 1/4 inch thick.
  4. Top the dough with the raspberry jam and spread it out evenly.
  5. Top with peanuts if wanted and cut into desired sized squares.
  6. Let the bars set in the fridge for a couple of hours before serving.
  7. Enjoy!
  1. The pan I used was an 8 x 8 x 2.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Chocolate Chip & Peanut Butter Cookie Dough Bites

Chocolate Chip & Peanut Butter Cookie Dough Bites

We’re getting closer to the weekend AND it’s summer, woo! I thought I’d make you the perfectly easy and scrumptious midweek snack-Chocolate Chip & Peanut Butter Cookie Dough Bites. Are you drooling yet? Little bites like these are my favorite kind of snacks because I can take them anywhere with me. My second favorite snack bite recipe of all time: Dark Chocolate Sweet Potato Brownie Bites (Chocolate Chip & PB Cookie Dough Bites come in first). No time to sit down for a midday snack? You can just pull one of these gems out of your bag and nosh away! Let’s get to the cookie dough part. Uh, yum. I love that these snack bites are light and doughy. There are a few ingredients that take my Chocolate Chip & Peanut Butter Cookie Dough Bites to another level of deliciousness. I’m talking coconut chips, chia seeds and hemp seeds. What an excellent little addition! Hemp seeds contain essential amino acids, chia seeds add fiber to your diet and unsweetened coconut chips, well they add wonderful yet subtle hints of coconut flavor. You’ll love these doughy, peanut buttery, chocolatey bites of bliss.



Tag me on Instagram, Twitter, and Pinterest (upbeetandkaleingit) with your recreations!


Chocolate Chip and Peanut Butter Cookie Dough Bites
Yields 10
An easy snack recipe-perfect for eating on the go!
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Prep Time
5 min
Prep Time
5 min
  1. 1 and 1/4 cups oat flour
  2. 3/4 cup peanut butter (very smooth and creamy kind)
  3. 4 tbsp maple syrup
  4. 2 tbsp almond milk (unsweetened)
  5. 1/2 tsp vanilla extract
  6. 1/3 cup dairy free mini chocolate chips
  7. 3 tbsp hemp seeds
  8. 2 tbsp chia seeds
  9. 1/3 cup unsweetened coconut chips
  1. In a food processor, combine oat flour, peanut butter, maple syrup, vanilla extract and coconut chips until a doughy mixture forms and sticks together.
  2. Remove the dough and put it in a medium sized bowl.
  3. Then, mix in 2 tbsp unsweetened almond milk ( I used my hands).
  4. Next, mix in chocolate chips, hemp seeds, and chia seeds.
  5. Roll dough into 10-12 bites depending on size.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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