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What I Eat in a Day: Plant-Based Grad Student

What I Eat in a Day: Plant-Based Grad Student

Happy FriYAY! Thank. Goodness. Did anyone else feel like this week was never going to end? Well, the weekend is finally here, so enjoy yourselves, relax, and make some good planty dishes. Today, I wanted to show you another version of “What I Eat in a Day: Plant Based Grad Student” since I got positive feedback after the last one. As students, it’s crucial to take care of ourselves so that we can concentrate on our school work and maintain a healthy physical/mental/emotional well-being. In order to maintain and boost our overall health and wellness, we may have to take a few extra minutes each day to prepare our food. Even if you feel super pressed for time, it’s 100 % worth it to prepare yourself healthy meals for school. Your body will definitely thank you.

So, I started the day with my beloved smoothie bowl. I almost always take time to make myself a great breakfast. It’s my one treat to myself each day. This was a dragon fruit bowl made with avocado, frozen pitaya, a little bit of frozen banana, and almond milk. I topped it with my new favorite Granola-it’s called Wildway Grain Free Granola and this particular kind is Coconut Cashew (yum!!). There’s also some hemp seeds, strawbs, and Raw+ Chia Barney Butter on there.

I try not to snack too much in between meals but I was pretty hungry. Usually, I’ll bring 2 healthy snacks with me and on this particular day, I brought my superfood snack bars and pudding. I ate one of these, which was reasonable since they’re pretty small.

Next up was lunch, which I devoured right before class. I made some lentils, roasted carrots, roasted zucchini and of course my one true love, avocado. I topped the lentils with my favorite red pepper hummus.

I eat dinner after my 6:00-7:30 pm class, so I have a snack in between lunch and dinner to tie me over. I made some overnight pudding and it is divine. The pudding is low in sugar, has 4 super foods in it, and tastes like a chocolate milkshake. Sounds good, right? Future blog recipe?!

And last but not least, dinner. Simple is key. I roasted enough potatoes & green bell peppers for 2-3 meals. Also, I added some Brami Beans and they’re so yummy plus a great way to get protein if you’re a vegan! Oh and the hummus, I can’t forget the hummus. It’s my second favorite thing in the world (Avocados are #1). 

 

 

Easy Vegan Pumpkin Pizza

Easy Vegan Pumpkin Pizza

It’s the most wonderful time of the year! There’ll be parties for hosting and pumpkins for roasting and stuffing your face with anything that has the ingredient pumpkin in it. Okaaay, so it’s still not September 22nd but whatevs. I’m declaring it pumpkin pizza time. Like the most perfect and easiest pumpkin pizza. It’s vegan too but who even needs cheese when you have pizza this flavorful? Bob’s Red Mill makes dinner time and pizza-making so much easier for you with their Gluten Free Pizza Crust Mix. The texture is so doughy and fluffy, plus it’s the perfect canvas for any kind of sauce your heart desires. In this case, the dreamiest, creamiest, and prettiest orangey savory pumpkin-cashew sauce. I put 3/4 of the sauce on the pizza to bake and then I reserve the rest for topping/dipping-so yum! You are going to absolutely love this light, healthy, and seasonal pizza dish. 

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 I love mushrooms, zucchini, and white onions on this particular pizza, but of course explore other options if you’d like! Pumpkin flavored anything can be kind of tricky to mix and match with the right foods. These vegetables happen to go perfectly with the savory pumpkin and nutty/creamy cashew flavor! Also, I may have eaten 5 slices #noregrets. I would have eaten six but I decided to be nice & share with my boyfriend.

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This post is sponsored by Bob’s Red Mill. Thank you for supporting upbeetandkaleingit!

Easy Vegan Pumpkin Pizza
An easy and delicious vegan pizza recipe-perfect for fall.
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Ingredients
  1. 1 package (16 oz) Bob's Red Mill Gluten Free Pizza Crust Mix
  2. Sauce
  3. 1 can pumpkin puree
  4. 1/2 cup soaked and drained roasted salted cashews (I soaked them overnight-about 8-10 hours)
  5. 1 medium/large clove garlic
  6. 2 tbsp extra virgin olive oil
  7. 1/2 tsp Italian seasoning
  8. 1/2 tsp paprika
  9. 1/2 tsp seasoned salt
  10. Pepper to taste
Instructions
  1. For the pumpkin cashew sauce, add the ingredients to a nutri bullet and process until sauce is creamy and fully combined.
  2. Follow the package directions to make Bob's Red Mill pizza crust but bake pizza at 400 degrees instead of 425 degrees, which the pizza package tells you to do.
  3. Grease parchment paper with extra virgin olive oil and spread out the dough (I used my hands) and ended up with about 1/4 inch thickness
  4. Bake pizza with no toppings at 400 degrees for 10 minutes.
  5. Take pizza out of the oven and top with sauce and veggies. I put most of the sauce (about 3/4) on the pizza for baking and reserved the rest for a dipping/topping sauce.
  6. Bake at 400 degrees for another 18 minutes.
  7. Enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Mexican Pasta Skillet

Vegan Mexican Pasta Skillet

What’s my secret to a happy and fulfilling life? Pasta. No joke, we all need a little bit of pasta in our lives and in this case, the pasta is healthy, so we need a lot of pasta! I try my best to make planty dishes that even the “worst” of cooks can recreate. This one is pretty much a no brainer. Tempeh, canned corn, canned pinto beans, green bell pepper, onions, and a few others are all simple ingredients that pack a lot of flavor and substance. The key to a fabulous pasta dish is all about everything but the pasta (gasp). Really, the veggies, sauce, and flavors take the dish to the next level and this recipe is muy bien. My dish will leave you feeling satisfied and light at the same time after eating a big ole pasta dish- don’t ya just love that?! I cannot tell you how amazing this pasta skillet is, so it looks like you’ll have to try it for yourself!

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    That “cheese!!!!” Oh my gosh, I love veggie cheese so much. I don’t eat it often but when I do, I go all out. 

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If you have kids that are picky eaters, what a great way to sneak in veggies, protein, and healthy carbs.

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Vegan Mexican Pasta Skillet
Serves 8
A healthy vegan pasta dish!
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Ingredients
  1. Tomato Sauce Ingredients
  2. Two cans (15 oz each ) organic tomato sauce
  3. 1/2 cup water
  4. 1 tsp organic coconut palm sugar
  5. 1/2 tsp paprika
  6. 1 tbsp chili powder
  7. 1/2 tsp garlic powder
  8. Salt and pepper to taste
  9. Filling Ingredients
  10. 4 tbsp extra virgin olive oil for sautéing
  11. 8 oz tempeh (original kind) cubed
  12. 1 can organic corn rinsed and drained
  13. 1 can organic pinto beans rinsed and drained
  14. 1/2 cup chopped white onions
  15. 1 cup chopped green bell pepper
  16. 1 tsp chili powder
  17. Pasta
  18. 12 oz Brown Rice Pasta
  19. Veggie "Cheese" for topping
Instructions
  1. Cook the tomato sauce on medium low/low heat for 25 minutes in a medium size pot. I had the sauce cooking on medium low for about five minutes and then took the heat down to low and put a lid on for 20 minutes.
  2. In a separate pot, cook the pasta according to package directions.
  3. In a large skillet, sauté the onions and green pepper in 4 tbsp extra virgin olive oil for 3-4 minutes on medium heat.
  4. Turn the heat down to medium-low. Add the beans, corn, tempeh and 1 tsp chili powder. Quickly stir and then add the pasta sauce. Cook for ten minutes.
  5. After ten minutes, mix in the pasta, add veggie cheese to the top and put the lid on to melt the cheese for 4-5 minutes.
  6. Serve and enjoy!
Notes
  1. This recipe will serve 6-8 people depending on portion size.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
What I Eat in a Day: Plant Based Grad Student

What I Eat in a Day: Plant Based Grad Student

Good morning to all of my plant-loving friends! I’m so glad that you stopped by my blog this fine Friday morning. Today, I’m here to talk about what kinds of foods I pack for a day of school. The meals and snacks you’re about to see are for a day that starts at 10 am and goes until 9:30 pm. Sounds so fun right?! It’s hard enough to simply get through a day of school, pay attention in long lectures, and then complete your assignments for the next day. Eating healthy and wholesome foods can be at the very back of a student’s mind. I’m not going to lie, some days I don’t have the time to care about what exactly I’m eating but overall, I do a really good job of preparing nourishing eats. Let’s get started!

 

Breakfast was a blueberry and avocado smoothie, which may sound kind of weird but if you follow me on Instagram, you know that I put avocado in all of my smoothies. I add a little bit of avocado because it’s high in the good fat and makes the smoothie creamy. So what’s in this pink/purpley gem? 3/4 cup frozen blueberries, 2 pitted dates, 1/2 small avocado, and 1.5 cups of unsweetened vanilla almond milk. I slurped this down right before leaving for class but sometimes, I bring oatmeal to go if eating breakfast at school is necessary. May I also recommend my Dark Chocolate Breakfast Shake?

I got hungry in between breakfast and lunch, so it was time for a snack. Bring a couple pieces of fruit with you to school in case you get hungry between classes. I brought a peach and banana and chose to snack on the banana. The peach was saved for my breakfast this morning (smoothayyy bowl). 

LUNCH TIME. Oh my goodness, I am hungry by the time lunch comes around. Lunch included a sandwich, which I highly recommend packing because sandwiches are portable and don’t take up a lot of room. The sandwich was stuffed with hummus, cucumbers, arugula, and spinach. Ezekiel bread is my go to-check it out. 1/3 cup of cashews are great because they’re filling and strawberries just because I love them.

Snack time was around 4:30 and snack bars are life savers. Pure organic is a yummy brand and I love the vanilla almond flavor.

And then there’s dinner. How delish! If you have night classes, you’re definitely going to want a filling dinner. I adore Basmati Rice, roasted veggies, and 1/2 of a small avocado. The veggies and rice are super easy to prepare ahead of time and you can make a lot at once, which will provide you with a few meals. In case you’re wondering, I sprinkle my avocados with lime juice. 

Hopefully this helps and inspires you to make your school meals as healthy as you can!

Healthy Homemade Vegan Pizza

Healthy Homemade Vegan Pizza

Happy #MeatlessMonday! Guess what time it is? It’s pizza partaaaay time. It’s a vegan pizza party (of course) filled with lots of plants, uber fabulous homemade pizza crust, refreshing pesto, marinara sauce, and a basil cashew cream sauce you probably daydream about. So I thought about buying premade crust but changed my mind about a minute later. Homemade anything is best and this crust is very easy to make. You can see just how perfect crust’s texture is in the pictures below! I bought jarred organic marinara sauce and I made the pesto and cashew cream from scratch, but don’t be intimidated because both are sooo easy to make. Healthy and Homemade Vegan Pizza was a huge hit with my family. It’s even approved by my carnivorous brother. The marinara and pesto sauces are a wonderful pairing and bursting with flavor, but the cherry on the cake is the basil cashew cream. If you want to make the fam a decadent, healthy, homemade and plant-based dinner, my vegan pizza is the perfect recipe for you.

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You guysss, I’m so excited about this recipe. My Healthy Homemade Vegan Pizza is the perfect crowd pleaser for a dinner party! People won’t even realize that it’s healthy because the flavors are so bold and mouthwatering. 

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This is what your crust should look like before you bake it. First, you’ll pop it in the oven for 15 minutes and then take it out, put on the toppings, and bake another 20 minutes. Then, perfection is achieved.

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Healthy Homemade Vegan Pizza
Serves 4
A delectable homemade vegan pizza recipe
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Cook Time
35 min
Cook Time
35 min
Ingredients
  1. Crust
  2. 1 cup Quinoa Flour
  3. 1 cup White Rice Flour
  4. 1 and 1/4 cups Brown Rice Flour
  5. 1/2 tsp aluminum free baking powder
  6. 1 and 1/3 cups warm water
  7. 3 tbsp extra virgin olive oil
  8. 1/4 tsp garlic powder
  9. 1 tsp dried oregano
  10. 1 tsp dried basil
  11. Salt and pepper to taste
  12. Premade marinara sauce for topping
  13. Pesto
  14. 1 cup fresh basil leaves
  15. 1/3 cup extra virgin olive oil
  16. 1/2 tsp minced garlic
  17. Basil Cashew Cream Sauce
  18. 1 cup soaked cashews (soaked in water for at least 2 hours)
  19. 1/4 cup fresh basil leaves
  20. 1/4 cup unsweetened almond milk
  21. 1/4 tsp minced garlic
  22. Salt and pepper to taste
  23. Toppings
  24. 1 small zucchini
  25. 4 oz baby bella mushrooms
  26. 1 yellow bell pepper
Instructions
  1. For the basil cashew cream sauce, drain the cashews that have been soaking in water. Add the cashews and other cashew cream ingredients to a nutri bullet and process until a creamy consistency forms.
  2. Then, add the cashew cream to a decorating bag if wanted for topping.
  3. Next, for the pesto sauce, combine the ingredients in a nutri bullet for a few seconds.
  4. To make the crust, combine the dry ingredients in a large bowl and then add the wet ingredients and spices. Mix until the dough is fully combined. The dough will be slightly sticky.
  5. Pre heat the oven to 375 degrees.
  6. Add the pizza dough to a baking tray lined with parchment paper and lightly grease under the parchment paper and on top with extra virgin olive oil.
  7. Use your hands to spread it out. Working from the center, push the dough outward until it's about 1/4 of an inch thick.
  8. Bake the crust for 15 minutes at 375 degrees. Remove from oven after 15 minutes. First, spread the pesto, then add a layer of marinara sauce and top with vegetables.
  9. Bake for another 20 minutes.
  10. Let the pizza cool before adding the basil cashew cream sauce.
  11. Enjoy!
Notes
  1. After the pizza cooled, I added fresh arugula.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Avocado & Bean Open-Faced Sandwich

Avocado & Bean Open-Faced Sandwich

Hello hello helloooo! It’s time for my four favorite things in the whole wide world to come together as one. I’m talkin avo, cashews, beans, and bread. But wait, this is even better than just plain ole avocado toast (gasp, the impossible happened). Yep, it’s not the ordinary avocado toast you see on my Instagram like once every other day, this is an Avocado & Bean Open-Faced Sandwich bursting with all kinds of magical flavors. You don’t need to be a vegan to enjoy my sandwich. You just need to be a human that loves good clean food. And avocados. You have to love avocados, but who doesn’t??

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I tasted fresh oregano for the first time the other week and I think that it’s an amazing herb. It’s refreshing and mild in flavor, thus, perfect for an avocado spread. Roasted cashews add the perfect crunch amongst a sea of creamy goodness.

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I used Ezekiel bread for my open-faced sandwiches but use whatever type of bread you’d like! Enjoy this fabulous and easy recipe for breakfast, lunch, or dinner. My Avocado & Bean Open-Faced Sandwiches are satisfying, wholesome, easy, and beyond scrumptious. 

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Avocado & Bean Open-Faced Sandwich
Serves 6
A healthy and nutritious open-faced sandwich recipe.
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Ingredients
  1. 1 cup roasted cashews
  2. 2 medium ripe avocados
  3. 1/4 cup chopped onion
  4. 1 can rinsed and drained cannelleni beans
  5. Juice of 1 small lime
  6. 1 tbsp olive oil
  7. 1 tbsp chopped fresh oregano
  8. 1/4 tsp garlic powder
  9. Salt and pepper to taste
Instructions
  1. Mash the avocado with a fork and then mix in the juice of one small lime.
  2. Then, lightly mash in the cannelleni beans.
  3. Next, add the onions, olive oil, and spices.
  4. Combine the ingredients until a creamy mixture forms.
  5. Fold in the cashews.
  6. Add the mixture on top of bread and enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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