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Lemon and Nut Protein Bites

Lemon and Nut Protein Bites

When I think of quick go to snacks, I automatically think of protein bites. These little balls of goodness tie me over when I don’t have time to sit down and enjoy a snack in between meals. Last semester, I was so busy on Mondays and Wednesdays with classes from 9 am to 9 pm, 2.5-3 hour lectures each. Yikes. There was not a lot of time to eat fresh produce. This semester is better and I find myself having much more time to make fresh snacks but next semester it’s back to protein bites. And I’m not complaining because I LOVE protein bites. There is nothing like taking a bite into a cakey perfectly portioned snack with a little bit of sweetness.

Want to know what I love most about protein bites? Their versatility. Oh, the options are endless. Chocolate bites, vanilla bites, mint chocolate chip bites, peanut butter bites, cookie dough bites and currently lemon nut bites! You name the flavors, you can probably make them into a protein bite. Another plus? Zero baking required. Woohoo! Yep, these are no-bake bites that you can make in a bowl or a food processor, roll into a ball and devour with no guilt. When it comes to protein, I haven’t found a vegan brand that compares to Sunwarrior. Nope, nada. Sunwarrior Protein tastes amazing and I strongly encourage you to try it if you’re looking for vegan protein! I use Classic Vanilla in this recipe.  

IMG_4202Lemon and Nut Protein Bites No Bake

Lemon and Nut Protein Bites No Bake

How cute are they!? I’m going skiing soon and you bet I will have these deliciously lemony, zesty friends in my ski coat ready to inhale at any moment. 

IMG_4235Lemon and Nut Protein Bites No Bake

I used liquid stevia to sweeten my Lemon & Nut Protein Bites and added roasted almonds for a little extra protein. The almonds also add a delicious toasty flavor. Almonds really take these to the next level!

Lemon and Nut Protein Bites No Bake

Lemon and Nut Protein Bites
Yields 12
A delicious vegan on the go snack with protein! This recipe makes 10-12 depending on size.
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Ingredients
  1. 2 scoops Classic Vanilla Sunwarrior Protein
  2. 2 cups oat flour
  3. 6 tbsp fresh lemon juice
  4. 1 tsp vanilla extract
  5. About 2/3 cup almond milk (May need slightly less so add a little at a time to monitor texture)
  6. Sweetener of choice (if wanted)
  7. 2 tbsp chia seeds
  8. 1/2 cup chopped roasted almonds
Instructions
  1. Mix everything but the almonds together in a bowl with a fork until fully combined.
  2. Then, fold in the almonds and form dough into balls.
  3. Refrigerate before serving (optional).
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!

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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/
Dark Chocolate Sweet Potato Brownie Bites

Dark Chocolate Sweet Potato Brownie Bites

Dark chocolate and sweet potato???

Yesssss! They work together all too well. If you can combine veggies with chocolate, then you can 100% count me in. These brownie bites are the perfect little taste of dark chocolatey goodness. You know, just the perfect bite sized treat that will satisfy your sweet tooth cravings without going overboard. A couple of these little guys after dinner sounds like the perfect dessert to me. 

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I am actually on Day 1 of my first 3 day juice cleanse and let me tell you, I have to get these babies out of the house ASAP! They’re all going to my boyfriend’s house. I may have had a few last night but today is another sad story. 

 

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Preparing quick little treats such as these brownie bites within a matter of 10 minutes saves so much time and also keeps me from digging into other not so nice little treats. We all have those days. 

 

I used cacao powder and also added some melted dark chocolate chips for a greater depth of chocolate flavor. I added 2 tbsp of sugar because caution: if you don’t, things could be looking a wee bit bitter. No worries though, a little sweetener of some sorts will do the trick! Agave would be great too. 

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Enjoy these brownie bites lovelies!

 

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

Dark Chocolate Sweet Potato Brownie Bites
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 cup brown rice flour
  2. 2 tbsp sugar
  3. 1/3 cup cacao or cocoa powder
  4. 1 small sweet potato
  5. 3 heaping tbsp melted dairy free dark chocolate chips
  6. 3 tbsp soy free earth balance
  7. 2 tbsp almond milk
  8. 1/2 cup unsweetened apple sauce
  9. 1/3 cup dairy free dark chocolate chips
Instructions
  1. Cook the sweet potato in the microwave until it's completely tender.
  2. Warm up the 3 tbsp chocolate chips and 3 tbsp earth balance in the microwave for 30-40 seconds or until completely melted.
  3. Combine the dry ingredients in a bowl and then add the wet. Mash the sweet potato with a fork and combine brownie mix until everything comes together. You could also use a food processor.
  4. Fold in the 1/3 cup chocolate chips.
  5. Form brownie mix into small bites and let them harden in the refrigerator for 1 hr before serving.
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 🙂

 

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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.
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Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

And that’s the way the cookie crumbles folks. Or that’s the way the cookie slants? Eh. 

 

 

vegan peanut butter chocolate chip cookies

 

 

peanut butter chocolate chip cookies

A vegan chocolate chip and peanut butter cookie made with chickpeas, that is. Ah yes, perhaps you are confused, perhaps you have heard of this lovely substitute to copious amounts of carbs. Well, there is 3 tbsp of gluten free flour to bind these cookie monsters together but nonetheless, they’re predominately flour less. You can most certainly attempt to make them completely flour less, but I find that I am pretty bad at it because they never seem to stay together just right. I’m telling ya, 3 tbsp is the magic number!

 

 

vegan peanut butter chocolate chip cookies

Leaning Tower of Pisa or Leaning Tower of Cookies? I’ll go with the latter. You can eat the latter.

peanut butter chocolate chip cookies

My brother and I ended up eating this entire batch so it was a pretty good afternoon. We didn’t regret it either since they’re all healthy n stuff. Did I mention that dunking them in cashew or almond milk makes them taste even better? But if you’re a cookie monster, you knew thaaaattttttt.

A vegan chocolate chip and peanut butter cookie made with chickpeas
A vegan chocolate chip and peanut butter cookie made with chickpeas
While we’re at it, lets discuss the minuscule traces of sugar in the bestest of cookies. With 1/2 cup of peanut butter (no added sugar) and 3 tbsp of pure cane sugar, you wouldn’t even realize just how healthy these cookies are. It must be the combo of the peanut butter and semi sweet chocolate because they do taste quite sweet. Sweet enough that a 21 year old sugar eating, carb stuffing, colossal calorie consuming college boy approves. Victory is mine.

Peanut Butter Chocolate Chip Cookies
Serves 12
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Prep Time
7 min
Cook Time
20 min
Prep Time
7 min
Cook Time
20 min
Ingredients
  1. 1 1/2 cans chickpeas rinsed and patted dry
  2. 1/2 cup natural peanut butter no sugar added unless desired
  3. 1/4 cup cashew milk or almond
  4. 1 tsp vanilla extract
  5. 3 tbsp gluten free flour
  6. 1/2 tsp baking powder
  7. 1/2 tsp baking soda (aluminum free)
  8. 3-4 tbsp pure cane sugar found in organic section of grocery stores
  9. 1/2 cup dairy free mini semi sweet chocolate chips
Instructions
  1. Preheat oven to 375
  2. Blend chickpeas and cashew milk in a nutri bullet or food processor until a smooth consistency forms
  3. In a mixing bowl, combine all ingredients but the chocolate chips together with a fork or whisk. Then, fold in the chocolate chips.
  4. Form dough into cookies and bake for 20 minutes at 375 degrees.
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Cherry Blondies Drizzled With Chocolate

Cherry Blondies Drizzled With Chocolate

At least it’s not Monday.

But even if it was, these cherry bars can brighten up any day. Chocolate and cherries are the BEST combo. They’re healthy and are made with chickpeas and oat flour! I love fresh cherries but I wasn’t too sure if they would work well in these bars, so I opted to use dry organic cherries just in case. Dried fruits are always a safe bet. Just check the label to make sure that there isn’t added sugar.

There is a perfect balance of tart and sweet in my cherry blondies drizzled with chocolate. I don’t like to add a lot of sugar to my baked goods since I try to stay away from refined sugar but if you’re going to make something like this, then a little bit is necessary. 

You will absolutely love these for a midday snack or even as a bar for breakfast. If you are not a fan of cherries, other dried fruits would definitely work!

Enjoy these 🙂 they’re delicious!
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Check out that drizzle! A delicious alternative to drizzled dairy free dark chocolate would be some almond or peanut butter. All are tasty options and you can’t go wrong.

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This post contains Amazon Affiliate links! Help support upbeetandkaleingit when you purchase through my blog! Thank you!

Cherry Blondies Drizzled With Chocolate
Serves 6
A healthy, vegan and delicious snack! I used a square 8x8 inch pan and this made 6 large blondies.
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Ingredients
  1. 1 can rinsed and drained chickpeas
  2. 3 tbsp almond butter
  3. 2 cups oat flour
  4. 1 tsp aluminum free baking powder
  5. 2-3 tbsp pure cane sugar
  6. 1 tsp vanilla extract
  7. 1 cup vanilla unsweetened almond milk
  8. 1/2 cup dried cherries
  9. Chocolate Sauce
  10. 2-3 tbsp dairy free dark chocolate
  11. 1 tbsp almond milk or soy free earth balance
Instructions
  1. Preheat oven to 375.
  2. Put the rinsed and drained chickpeas into a nutribullet or blender and puree them.
  3. Add to the dry ingredients and combine.
  4. Add the wet ingredients and fully combine with a fork.
  5. Fold in the cherries.
  6. Lay out on parchment paper or non-stick baking pan.
  7. Bake for 20 min at 375.
  8. For chocolate, put in a mug and warm up in the microwave for 30 seconds. Stir with a fork and drizzle.
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