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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/
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.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Triple Berry Crisp

Triple Berry Crisp

Hellllllo friends. I have something berry delicious and healthy for you. Like berry berry good.

TRIPLE BERRY CRISP Y’ALL. 

This is a special recipe too. I created my recipe for a Pipcorn contest! They make the most fabulous natural popcorn there ever was. You can help me win this contest by going to Pipcorn’s pinterest page and repining/liking my recipe! It would be much appreciated 🙂

Lets get to chit chatting about the crisp though. I always have and I always will pride myself in creating recipes that are good for your body and soul. This is no exception. My berry crisp tastes perfectly sweet yet I only use 5 tbsp of pure cane sugar in the entire recipe. Adding the popcorn to the topping is optional of course, but it does add a lovely little crunch. 

Since I do not discriminate against berries, I included them all. Well, all of the mainstream ones at least, ya know? Blackberries, Raspberries, Blueberries, oh my.

Who knew you could make such delectable crisp with no dairy products? Well, this is (former) living proof that you can! It now resides in my stomach.

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IMG_2287You must try! I promise you that this recipe does not disappoint in any way, shape, or form. In fact, the form is quite lovely, wouldn’t you say?!

Triple Berry Crisp
A fabulous vegan berry crisp developed for Pipcorn Recipe Contest. I used a 9 inch pan.
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Prep Time
7 min
Prep Time
7 min
Ingredients
  1. For Filling
  2. 6 ounces blueberries
  3. 6 ounces blackberries
  4. 6 ounces raspberries
  5. 2 tbsp pure cane sugar
  6. 1 tbsp flour for thickening (I used quinoa flour)
  7. Topping
  8. 1/3 cup almond meal
  9. 1/3 cup oat flour
  10. 3 tbsp pure cane sugar
  11. 1/2 tsp baking powder
  12. Pinch of salt
  13. 3 tbsp soy free earth balance melted
  14. 2 tbsp whole oats
  15. 2/3 cup popcorn (optional)
Instructions
  1. Preheat the oven to 375 degrees.
  2. Combine the berries, sugar, and flour with a spoon.
  3. Pour into a baking pan.
  4. For the topping, combine all of the dry ingredients and then add the melted earth balance.
  5. With your hands or a fork, combine until the topping comes together.
  6. Spread the topping out evenly onto the berry filling.
  7. Bake for 35 minutes at 375 degrees.
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/
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