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Vegan Detox Salad

Vegan Detox Salad

I will never turn down a good salad, especially if it involves pan fried crispy tofu, but it better be GOOD. Lettuce face it, lettuce can be boring but it can also be wonderful when paired with nature’s goodies. This Vegan Detox Salad is one of my favorites and boy is it full nutritious veggies and fruit. I absolutely adore some crisp pieces of apple in my salads! Veggies are wonderful and all but the best part about this salad is my peanut dressing! It’s made with avocado oil, peanut butter, apple cider vinegar, ground ginger, nutritional yeast, and seat salt …. oh my. It’s truly out of this world. You know, the kind of dressing that’s so good you lick the spoon. 

Vegan Detox Salad makes me feel amazing after I eat it because it’s so light, nutrient dense, and yummy. I made this salad for my parents and they both loved it! Next time, I’ll have to make some for my fiancé since he is the biggest salad lover I know.

Hi crispy tofu. Vegan Detox Salad is versatile, so if you don’t like one of the ingredients, there are lots of other veggies that work really well in this. May I also suggest adding avocado? What was I thinking?!

Vegan Detox Salad
Serves 5
A super fresh salad recipe packed with veggies, fruit, and crispy tofu!
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Ingredients
  1. Salad Ingredients
  2. Tofu (1/2 to 3/4 of the block) Drain the tofu for a little bit to get rid of some water. Then, cut block into medium thick slices for frying).
  3. 14 oz coleslaw mix (green cabbage and carrots)
  4. About 8 oz mixed greens or super greens (slightly less if you want more dressing on salad)
  5. 3 oz portobello mushroom (1 large one)
  6. 1 large yellow bell pepper
  7. 1 large gala apple
  8. 1/3- 1/2 cup radishes (sliced)
  9. 2 tbsp avocado oil for pan frying tofu.
  10. Dressing Ingredients
  11. 7 tbsp avocado oil
  12. 1 tbsp apple cider vinegar
  13. 1/3 cup super creamy/ runny peanut butter
  14. 2 tbsp nutritional yeast
  15. 1/4 tsp sea salt
  16. 1/4 tsp ground ginger
Instructions
  1. Cut the veggies into small pieces and thinly slice the radishes.
  2. Pan fry the tofu in avocado oil on medium heat for 4-5 minutes on one side and then flip and fry on other side for 3 minutes.
  3. Let the tofu cool down and then cut it into small bite sized pieces.
  4. Place greens, veggies, tofu, and fruit into a large bowl.
  5. Whisk the dressing ingredients together with a fork and then pour over salad.
  6. Toss to make sure everything is evenly coated.
  7. Enjoy!!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
What I Eat in a Day

What I Eat in a Day

“Let food be thy medicine and medicine be thy food.” My Greek ancestors had the right idea! I truly live by this quote and ensure that my body is fueled with lots of vegetables, legumes, grains, and fruit every single day. Preparing meals for the next day is essential for me because then I’m less likely to eat out and reach for junk food. Take that extra 30 minutes when you get home from school or work to make some yummy planty eats. Your body and your mind will thank you lots :).  I’ve been meaning to upload this post for quite some time, so please let me know if you enjoy it and I can post more!

Breakfast was a smoothie and it was awesome! If you follow me on Instagram, you’ve probably noticed that I switch between oatmeal, smoothies, and avo toast for breakfast. I’ve started to put frozen riced sweet potato in my smoothies and I’m tellin’ ya, it’s a game changer (the new riced cauliflower?). I have an obsession with avocados, so of course I threw 1/2 of one in there. Other ingredients included 1/2 of a banana, toasted coconut milk, a little bit of raw kale, frozen bluebs, nutritional booster, and golden milk (not pictured). 

I had to bring some carrots and hummus with me to school. I’m actually a rabbit. The only thing that would have upgraded this snack would have been some crackers.

I didn’t forget my water bottle this time (happens often). Hydration is so important and it really helps beat the bloat. 

Ah yes, lunchtime finally came and I devoured some veggie hash with potatoes, bell peppers, carrots, and zucchini. Hummus and walnuts completed the meal. A little banana on the side was the perfect treat!

I was hungry again at this point. No, I was hangry. Combine accounting (not my fave) with hunger and it’s not a pretty sight. Not to fear, kale chips are near. A handful of kale chips was the perfect snack to tide me over until dinner. These are SO good dipped in hummus or guacamole. 

I worked out after class and I knew it wouldn’t be long until I craved a bowl of carbs. This was my favorite meal of the day and for the right reasons. First and foremost, it was pasta mixed with dairy-free Kite Hill cream cheese, hummus, and beans. Second, it was nourishing for my body since the pasta was made from brown rice and also gluten-free! The beans added some necessary protein. 

Lastly, I finished my long day of eeeeeats with some dark chocolate dipped in a tiny bit of dairy-free plain cream cheese. I always opt for a high % of cacao when I buy dark chocolate. 

 

Quinoa and Veggies With Peanut Sauce

Quinoa and Veggies With Peanut Sauce

Well hi there and happy lunching ladies and gents! I’d like to address the number one question I get asked lately, which is “how do you have time to make so much healthy food while being in grad school?” It’s a simple answer: I make time! Getting up early is great for productivity and I don’t work out nearly as often as I did in college, but I still try to at least 3 times a week! Also, cooking healthy dishes doesn’t have to be a daunting task. Life is complicated enough, so at least make your meal prep simple! Today’s recipe is super healthy, plant based, and really easy to pack for school/work. I am thrilled to present to you: Quinoa and Veggies With Peanut Sauce- a piece of cake to make! 

Fun fact, I’m a total sucker for peanut sauce. However, I am very careful about which peanut sauces I eat because many are loaded with preservatives. Yuck. Good news- my sauce is healthy and pure, woooo! 

Quinoa and Veggies With Peanut Sauce is lit-ruh-lee my favorite lunch to pack for school. Why you may ask? Well, it’s incredibly filling, portable, and loaded with nutrient dense veggies and protein. Keeenwah is a wonderful source of plant based protein, in case ya didn’t know :).

Quinoa and Veggies With Peanut Sauce
Serves 4
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Ingredients
  1. 1 cup quinoa
  2. 1 bunch bok choy chopped (mine was on the smaller side)
  3. 8 oz white mushrooms (cut in half)
  4. 1 red bell pepper (I cut into strips)
  5. 3 cups purple cabbage (I sliced and chopped mine)
  6. 1.5 cups vegetable stock
  7. Sauce Ingredients
  8. 3 tbsp peanut butter (make sure it's smooth)
  9. 7 tsp extra virgin olive oil
  10. 4 tsp liquid aminos (I used Bragg's brand)
  11. 1/4 tsp garlic powder
  12. 1/4 tsp ground ginger
Instructions
  1. Cook 1 cup of quinoa according to package directions.
  2. Whisk the sauce ingredients together in a bowl until a smooth consistency forms.
  3. In a separate pan from the quinoa, cook the chopped vegetables in vegetable stock on medium heat for 16-18 minutes. The liquid should be almost fully absorbed when finished.
  4. Then, add the quinoa to the cooked veggies and mix in the sauce.
  5. Serve and enjoy!
Notes
  1. Cooking time: 16-18 minutes on medium heat.
  2. Cook quinoa and veggies separately.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
The Healthiest Vegan Pasta Salad

The Healthiest Vegan Pasta Salad

Thursday is a good day for two reasons: 1. Friday is tomorrow and 2. I have the yummiest pasta salad recipe for you. YAY. Veggies and pasta may just be my all time favorite combo. The Healthiest Vegan Pasta Salad will satisfy your carb cravings and the roasted brussels sprouts, broccoli, and chickpeas add essential nutrients. A fabulous sauce is the key to a delicious dish and when it comes to pasta salads, a simple dressing with bold flavors is always best. However, this one doesn’t overpower the taste of the pasta and veggies. A little bit of stone ground mustard gives the vinaigrette life and trust me when I say it will become your new obsession!

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 Roasting the veggies is important in order to achieve somewhat of a crunchy texture! You’re going to love it 🙂

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Take this crowd-pleasing pasta salad to a New Year’s Eve party, people will love it! Even though the pasta salad is nutrient dense and incredibly healthy, it doesn’t taste like it.

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The Healthiest Vegan Pasta Salad
A healthy pasta salad recipe that tastes best served at room temperature!
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Ingredients
  1. 8 oz of organic corn + quinoa blend pasta (I used Ancient Harvest brand)
  2. 12 oz brussels sprouts (trim off the bottom and cut them in half)
  3. 3 heads of broccoli (cut into florets)
  4. 1 can garbanzo beans rinsed and drained
  5. 1/3 cup extra virgin olive oil
  6. Sea salt/pepper to taste and garlic powder if wanted
  7. Vinaigrette Ingredients
  8. 6 tbsp extra virgin olive oil
  9. 2 tbsp balsamic vinegar
  10. 1 tbsp stone ground mustard
  11. 1/4 tsp sea salt
Instructions
  1. Cook the pasta according to package directions
  2. Pre heat oven to 400 degrees
  3. Drizzle the 1/3 cup olive oil on the veggies and beans and toss them with the olive oil and seasonings
  4. Roast veggies and beans for 25 minutes at 400 degrees
  5. Whisk the ingredients for the vinaigrette together
  6. Drain the pasta and combine it with the veggies/beans
  7. Pour the vinaigrette over the pasta salad while it's still warm so the flavors are better absorbed
  8. Serve and enjoy!
Notes
  1. You can serve it warm, at room temp, or cold!
  2. As a side dish, serves 6-7 and serves 4 as a main dish.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Millet & Veggies With Spicy Peanut Sauce

Millet & Veggies With Spicy Peanut Sauce

Happiest of Fridays my dearest friends! I hope that you all had a wonderful Thanksgiving. I spent my holiday in Detroit and it was great. I actually got really hungry mid-roadtrip, so we stopped at a random organic market and I bought quinoa veggie sushi, which was all documented on my Instragram story, naturally. My mom and dad are the best and super accommodating when it comes to my vegan diet, which is very much appreciated. It can be HARD being a vegan in a meat-eater’s world, especially on Thanksgiving, yikes! But whenever we go on vacation, my mom googles vegan/vegetarian restaurants to dine at-so nice :). Speaking of vegan food, we should talk about this nutrient dense vegan dish that’s packed with millet, veggies, and spicy peanut sauce, oh my! Spicy sesame oil is a mild-spicy sauce lover’s dream and let me tell ya, it’s hard not to fall deeply in love with my Spicy Peanut Sauce (probably end up dousing any sort of rice or pasta in it). Millet & Veggies With Spicy Peanut Sauce is budget-friendly and makes healthy eating fun, it’s definitely a dish you’ll have on repeat!

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You can eat this as a main course or as a yummy side dish! May I suggest pairing it with some crispy tofu if you’re going to use it as the latter? SO GOOD.

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Millet & Veggies With Spicy Peanut Sauce
Serves 6
A quick and easy hearty vegan dish that's pack with wholesome foods!
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Ingredients
  1. 2 cups of cooked millet (follow cooking directions according to package)
  2. 1 lb of brussels sprouts (trim off the hard part at the very bottom and quarter them into small pieces for faster cooking time)
  3. 1 bunch of asparagus (trim off end of stalk and then cut into smaller pieces)
  4. For cooking veggies
  5. 1/2 cup vegetable stock
  6. 2 tbsp olive oil
  7. Sauce
  8. 1/3 cup +2 tbsp spicy sesame oil (I use Chosen Foods brand)
  9. 2 tbsp liquid aminos
  10. 3 tbsp peanut butter (I used a creamy brand with 3g sugar in it per serving)
  11. 1/4 tsp jarred minced garlic
Instructions
  1. Whisk the sauce ingredients in a bowl with a fork until a creamy texture forms.
  2. Saute the veggies in the olive oil and vegetable stock for 8 minutes on medium heat.
  3. While the veggies are still warm, add the millet and sauce and mix it all together.
  4. Enjoy!
Notes
  1. This recipe will serve 6 people if it's used as a side dish.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Plant-Based Lasagna with Avocado Walnut “Cheese”

Plant-Based Lasagna with Avocado Walnut “Cheese”

Are you ready for the most plant-filled, flavor bursting, creamy, “cheesy” lasagna you have ever laid eyes on? Well, get ready guys, because it’s here- right in front of you. The BEST zucchini lasagna I have ever tasted (not to toot my own horn or anything lol oops). But honestly, this vegan and plant-based lasagna is where it’s at! In fact, I nominate vegan lasagna for president! As I sit in the law library writing this post, my stomach growls and yearns for one last taste avocado walnut “cheese.” Ok, that was totally dramatic but really, it disappeared way too quickly (thanks mom and dad). Well, it looks like I’ll have to make another batch this week. Also, in case you were wondering, yes, the best part about this lasagna is the avocado walnut “cheese.”

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Eeeeeek, the LAYERS! Don’t those veggies look phenomal?! No lasagna noodles necessary, plants are all you need <3

Plant-Based Lasagna with Avocado Walnut "Cheese"
A nourishing veggie based lasagna
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Ingredients
  1. 16 oz mushrooms (cut into small pieces)
  2. 2 large heads of Red Swiss Chard (chopped)
  3. 6 tbsp extra virgin olive oil for sautéing mushrooms and swiss chard
  4. Salt and pepper to taste
  5. 6 medium zucchinis sliced into thin pieces
  6. 1 can of marina sauce of choice (1 lb 9.5 oz)
  7. Avocado Walnut Cheese
  8. 2.5 medium avocados
  9. 1 cup walnuts
  10. 2 tbsp nutritional yeast
  11. 4 tbsp extra virgin olive oil
  12. Salt and pepper to taste
  13. More nutritional yeast for topping
Instructions
  1. Saute the mushrooms and swiss chard in olive oil on medium heat for ten minutes.
  2. Combine the avocado and walnut "cheese" ingredients in a nutribullet until a smooth consistency forms.
  3. Pre heat oven to 375 degrees
  4. Put a layer of marina sauce at the bottom of baking pan. The next layer is sliced zucchini followed by the avocado walnut "cheese" (I applied spoonfuls rather than spreading it out), then swiss chard/mushroom mix. Repeat until the top of the baking pan is reached. End with a layer of zucchini topped with marinara sauce/more nutritional yeast if you'd like.
  5. Cover the Lasagna with foil and bake for 40 minutes at 375 degrees.
  6. Then, remove foil and bake lasagna for another 20 minutes uncovered.
  7. Enjoy!!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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