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Triple Berry Crisp

Triple Berry Crisp

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


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.






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
  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)
  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!




Hashtag Nom. 







Lookin good ladies!



Oat Chia No Bake Bars
Serves 8
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Prep Time
10 min
Prep Time
10 min
  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
  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.




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.




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
  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
  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?


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.


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


I’ll take 10,000. 




Is she not the prettiest model you ever did see?


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 🙂

Vegan Cookie Dough Muffins
Yields 6
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  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
  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/
Vegan Pumpkin Chocolate Chip Donuts

Vegan Pumpkin Chocolate Chip Donuts

Donut worry, these donuts will NOT let you down. In fact, I donut know what I’d do without them. I think that I would feel hollow! Hahah get it !? Ok, I’ll stop trying to be punny. I kind of love food puns and if you visit my instagram, you know what I’m talking about.


Sooo…. DONUTS. Healthy donuts? What?







Have you ever had pumpkin chocolate chip bread? It’s so darn good. So I decided to make it into a donut. So now it’s even better. Did you think that could happen???




Now, what makes a pumpkin chocolate chip donut even better than it already is? I will have to go with dark, dreamy, and silky chocolate ganache. It’s a dream and turns out looking so silky with the addition of the earth balance.


When should you serve these awesome, round, fluffy and pumpkiny creatures? Mon, Tues, Wed, Thurs, Fri, Sat, Sun because they take 20 minutes to bake in the oven and about 5 minutes of prep. Pretty good deal I’d say. Much better than regular donuts, which are usually fried, oh my! Not these bad boys, they’re baked to fluffy perfection.









Also, donuts are so fun because you can make so many different combinations and top it with whatever you want. Personally, I think that some cream cheese frosting made with Tofutti, agave and cinnamon would be equally as scrumptious. Either way they’re donuts and you can’t take that away from them. I hope that you love them and eat them as quickly as I did.

Vegan Pumpkin Chocolate Chip Donuts
Serves 14
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Cook Time
20 min
Cook Time
20 min
  1. 1 can Pumpkin puree
  2. 2 1/3 cup Gluten Free flour
  3. 4 tbsp soy free Earth Balance
  4. 3/4 cup cashew milk
  5. 1 tsp vanilla
  6. 1 Flax egg (1 tbsp flax and 2.5 tbsp of water)
  7. 3/4 cup pure sugar cane
  8. 1 tsp baking powder
  9. 1 tsp baking soda
  10. 1/4 tsp salt
  11. 1 cup vegan semi sweet chocolate hips
  12. Ganache
  13. 1 cup semi sweet chocolate chips
  14. 1/4 cup cashew milk
  15. 1 tbsp soy free Earth Balance
  1. Set oven to 350 degrees.
  2. Combine and sift all of the dry ingredients
  3. Add the wet ingredients and then fold in chocolate chips
  4. Bake for 30 minutes
For Ganache
  1. Temper the ingredients in the microwave (warm up for 30 seconds at a time) until chocolate is melted
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Raw Powerfood Bars

Raw Powerfood Bars

I’m always trying to raise the bar

The snack bar that is!

But it is just soooo much easier to go to the store or gas station and buy a bar….so why not do that?

Why, why you ask?

Because these raw bars are pure, good for you, and easy as 1, 2, 3. Actually, they take about 7 minutes but still!

Lately, I have been trying to incorporate some more raw foods into my diet. Dates are delicious but they are high in glucose so eat with caution (eat one a day). That is why freezing these babies is a good idea because then you will be less vulnerable to chowing down the entire batch because after all they are staring at you in the face from your counter. Nonetheless, they are healthy and better than processed junk.

I had never eaten cacao nibs before! Whaaaaaat. I am not even going to lie. They are bitter. Like, very bitter. BUT, combining them with sweeter foods is perfection.

I used natural sunflower butter for these bars, but almond would work just as fabulously. Even peanut butter would be a show stopper. I could eat just those three foods all day every day and be quite content.

Do you ever just have a bad day and stick a spoon in a jar of peanut butter? And plan on eating a few spoonfuls of it but then you finally look down because you were watching TV and its gone? I’m looking at you.

Nuts? I recommend almonds (what I used) or cashews would be so yummy.

Lastly, I used a ground mixture of flax seed, cocoa powder, and coconut. It is a power combo and so good in these. 1/4 of a cup was all I used.


3 tbsp natural sunflower butter

1 1/2 cups of medjool pitted dates (or take the pit out)

1/4 cup cacao nibs

1/4 cup almonds

1/4 cup of cocoa powder, flax, and coconut mix (I found mine in the organic section at Kroger). If you cannot find then I would substitute with 2 tbsp cocoa powder and 1-2 tbsp of ground flax.

Makes 8 (I squeezed out nine)

Bars should be 1/3-1/4 inch in thickness

  1. In a food processor or nutritbullet, pop everything in but the cacao nibs and grind.
  2. Place in a bowl and mix in cacao nibs. Lay out mixture and flatten. I use the bottom of a measuring cup to assist me with flattening out the mix. Let it harden in the fridge for a couple hours or you could pop in the freezer for 20 minutes or so if you are like me and don’t want to wait.
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