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What I Ate in a Day: Vegan Eats

What I Ate in a Day: Vegan Eats

Hello lovely people! I decided that I would stop by, say hello and show you the abundance of delicious plant based food I stuff my face with on a daily basis. On Instagram, I show you a decent glimpse of what I eat but I have quite an appetite and there are many foods that you don’t see. I don’t eat a lot of sugar and that’s because my acne doesn’t flare up when refined sugar is eliminated from my diet for the most part. Also, I try my very best not to eat after 8 pm but that’s not always the case because hellooooo night class two times a week. I will NOT miss you law school, not one bit. Other than that, I don’t really follow any special diet rules! Well, actually an avocado a day is my life motto.

Ok, on to the food pics. Let’s start with coffee/the drink that motivates me most in life. Really, I owe it all to coffee and yes, I am proud to say those pajamas with cats in Christmas sweaters on them are my most prized possession. NO. SHAME. Typically, my coffee consists of well, organic coffee, unsweetened vanilla almond milk ( I love MALK), coconut oil or coconut MCT oil, a dash of cinnamon and maybe some Moon Deli Mushroom Adaptogen. I blend everything in my nutribullet.Ok, next. Breakfast! My favorite meal of the day. You see me make a lot of savory dishes and low sugar smoothie bowls. This is my Glowing Skin Bowl without cacao nibs! Ingredients: frozen riced cauliflower, a lot of fresh spinach, fresh mint leaves, 1/2 or 3/4 of a banana, organic almond butter, 1/2 medium avocado and Moon Deli Blue Green Protein.I normally eat breakfast around 8/8:30 am but it depends on the day and what I have going on. Around 11 am, I am ready for a small snack. Who isn’t?! Thank the Healthy Fat Bite gods that I had just made these yummy Vegan Cinnamon Roll Bites. The recipe is in a recent Instagram post.Moving on. It’s lunch time and Veestro just came out with their new holiday menu. It is AMAZING. As a vegan, I find it very difficult around the holidays to watch family and friends share holiday food traditions with one another and I’m over here like “hey here is my kale!” Veesto has given me hope again, lolz. I ate the baked mac & cheez, which is beyond delicious and I took the turk’y scaloppini dinner to my fiancé because sharing is caring. He absolutely loved it and also ate the Pecan Pie for dessert. If Mark approves it then it must be really good. Great news, you can get 15% off of a la carte meals until 12/31/17 using the code “UPBEET15” yayyyy.

Around 4/4:30 I’m usually hungry again and have another light snack. I just received my Honest Stand vegan cheese dip order and it’s life changing. I highly recommend. You can put it on anything and I promise you, your food will taste better. Sometimes, I eat dinner at school in the library, which is pretty depressing but what can ya do. This meal did not look nearly as pretty when I packed it into my pyrex but it was full of delicious nourishing food.
I packed “dessert” to take to school and I ended up only eating the apple when I got home from class. The Zing bar was saved for another day. I hope that you enjoyed seeing everything I eat in a day. Also, I drink a lot of water to stay hydrated but who wants to see pictures of water. Boring. Have a great weekend!

The Best Vegan Fudge Cups

The Best Vegan Fudge Cups

Happy Halloweeeeeen b00s! Has the time flown by or what? It feels like summer was so long ago but I guess time flies when you’re busy and having fun. I made apple pie freezer fudge cups not too long ago (by accident haha) and a lot of people asked me for the recipe, so I created an even simpler + tastier version. The Best Vegan Fudge Cups are very easy to make and most importantly, they are made with wholesome real ingredients. I looooove to read nutrition labels, it’s kind of a problem but hey, at least I know exactly what I’m eating. Have you ever read a premade candy or sweet treat’s nutrition label and said “YIKES, now that’s scary.” There are no hidden scaries in The Best Vegan Fudge Cups AND these yummy treats are low in sugar!


What are your Halloween plans? Are you dressing up? I wanted to be an avocado but I got lazy and didn’t feel like trying to find a costume. I guess that I’ll just eat them instead lolz.

The Best Vegan Fudge Cups
Yields 10
A low sugar, decadent and satisfying snack or treat!
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Ingredients
  1. 7 oz bag unsweetened coconut chips ( I used Fresh Thyme Market brand)
  2. 1 tsp organic coconut oil (room temp)
  3. 1/2 cup Creamy Roasted Almond Butter (Once Again Unsweetened and Salt Free brand)
  4. 6 tbsp coconut flour (Bob's Red Mill)
  5. 3 oz (1 bar) 85% cacao dark chocolate
  6. 1/3 cup unsweetened vanilla almond milk (I used Califia Farms brand)
Instructions
  1. To make coconut butter, add bag of unsweetened coconut chips and coconut oil to a food processor and process until a "butter" consistency forms.
  2. Add the almond butter and coconut flour to the food processor and process until fudge batter is a smooth consistency--see picture for what texture should look like.
  3. Add the fudge batter to muffin tins ( I used parchment paper baking cups)
  4. For the dark chocolate & almond milk mixture, add almond milk and dark chocolate to a bowl and microwave for thirty seconds. Pull out and stir with a fork. Then, microwave again for another 30 seconds and stir.
  5. Add a small amount of the dark chocolate mixture to the center of muffin cups.
  6. Place in freezer, allow vegan cups to harden and enjoy!
  7. Store in freezer.
Notes
  1. Makes 10
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Healthy Fat Lemon Cake Balls

Healthy Fat Lemon Cake Balls

Hello my friends! It’s the weekend, YAY. It’s time to relax and make some good mood food. Speaking of food that puts you in a good mood, HELLOOOOO Healthy Fat Lemon Cake Balls! This time around, I really exceeded my expectations. It’s not easy to make something with very low sugar taste slightly sweet and rich like a dessert, so I’m considering this recipe a huge success. Lemon cake is typically loaded with sugar and requires baking (too much effort for me rn), so the next best alternative = no bake cake balls. Ah, enjoy these bites of heaven my friends.

Healthy Fat Lemon Cake Balls are super easy to whip up and make the perfect snack/dessert. I like to put mine in the freezer for about 5 minutes before I eat them. Store the cake balls in the fridge and you might need to hide them from the fam! Sharing is caring? Eh, not when it comes to my snacks.

Not to worry, I will be investing in a manicure in the near future!


Healthy Fat Lemon Cake Balls
Yields 9
An easy, low sugar, healthy fat snack/dessert recipe! Tastes just like cake!
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Ingredients
  1. 1 cup raw cashews
  2. 1 cup raw pecans
  3. 1/3 cup walnuts
  4. 1/3 cup almond butter (I used Maranatha No Stir creamy-has 3g sugar)
  5. 1/3 cup organic virgin coconut oil (room temperature)
  6. 2 tbsp coconut flour
  7. 2 tbsp lemon juice
Instructions
  1. Combine all ingredients in a food processor and process until a fairly smooth consistency forms-see picture above for what dough should look like!
  2. Roll dough into medium size balls.
  3. Store in refrigerator.
  4. Enjoy!!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Baked Veggie Cakes

Baked Veggie Cakes

Raise your hand if you like easy recipes that you can make ahead of time! I’m raising my hand high. Preparing these simple yet hearty Baked Veggie Cakes is truly a piece of cake. When you get home from work/school, you should be able to sit back, relax, and watch Netflix instead of cook. Life has been crazy busy lately and I’m not going to lie, I haven’t had much motivation to meal prep. Do you ever have those days (or weeks) when you just don’t want to cook and crackers & hummus sounds like a perfectly balanced meal? Even though preparing ahead of time can be a chore, I never regret it. If I don’t have clean food ready to go, I know that I’m more likely to nosh on processed junk. Needless to say, I’m so glad that I made these clean little gems earlier this week, even though they’re all gone now (brb crying).


I made these cakes with minimal ingredients that make you feel oh so good while you eat them AND after as well. Green bell pepper and mushrooms pair so well together, the flavors are out of this world. Also, I’ve been eating A TON of mushrooms lately (hello vitamins and minerals). Is anyone else obsessed? 


Just to let you know, Baked Veggie Cakes taste divine with like 4385729 lbs of hummus on top. Have a great weekend!

Baked Veggie Cakes
Yields 11
Easy, hearty, and delicious vegan Baked Veggie Cakes
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Ingredients
  1. 1 can chickpeas (rinsed and drained)
  2. 1/3 cup organic extra virgin olive oil
  3. 4 tbsp gluten free flour (I used Bob's Red Mill brand)
  4. 3 small cloves of garlic
  5. 1/2 tsp dried thyme
  6. 1 tbsp stone ground mustard
  7. Sea salt and pepper to taste
  8. 8 oz portobello mushrooms cut into small pieces
  9. 1 large green bell pepper cut into small pieces
  10. 1 tbsp chopped basil leaves
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine the chickpeas, extra virgin olive oil, gluten free flour, garlic, dried thyme, stone ground mustard, and sea salt/pepper in a food processor until a smooth consistency forms.
  3. Then, transfer to a bowl and mix in the basil and vegetables with a fork.
  4. Lightly grease a baking tray and form dough into medium sized balls.
  5. Bake at 350 degrees for 40 minutes.
  6. Allow cakes to cool for at least 20-30 min.
  7. Enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Quick and Easy Pasta Salad

Quick and Easy Pasta Salad

Hiiii! Wowza, it’s been a long time since I’ve added any recipes to the blog. Oops, sorry guys! I have been focusing a lot on posting quick and easy recipes on my Instagram, so don’t forget to check it out. So0o0o0o, it’s September, how crazy is that? This summer flew by and now it’s time to get back to being a serious a student (*cries). Getting back into studying and going to class also means that healthy and easy recipes are more necessary than ever. My Quick and Easy Pasta Salad is a great meal to take to school/work for lunch or dinner. It’s a portable dish packed with a lot of nutrient-dense foods, ya know, the types that fuel your brain. Most importantly, the dressing is divine! I carefully crafted this dressing to ensure that it not only tastes magical, but also that it’s made with REAL ingredients. Forget those store-bought dressings, this will be on repeat in your household.

Oh my GOODNESS. The dressing. I don’t know what to say, I’m speechless.

Good luck to all of my fellow students 🙂 Don’t forget to take care of yourself, study hard, and also enjoy life outside of school. Also, don’t forget to eat alllllll of the veggies!

Quick and Easy Pasta Salad
Serves 4
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Ingredients
  1. 8 oz noodles ( I used Banza chickpea noodles)
  2. 4 cups broccoli florets
  3. 1 can rinsed and drained chickpeas
  4. 1 can rinsed and drained ripe sliced black olives
  5. 1 red bell pepper cut into small pieces
  6. Sauce
  7. 1/3 cup avocado oil
  8. 3 tbsp plain hummus ( I used Cedar's Original)
  9. 1 tbsp organic stone ground mustard
  10. 2 tbsp filtered water
  11. 1 medium clove of garlic (minced)
  12. Fresh chopped basil
  13. Sea salt and pepper to taste
Instructions
  1. Boil the noodles according to package directions.
  2. Steam 4 cups broccoli florets until tender.
  3. Whisk dressing ingredients in a bowl until a smooth and creamy consistency forms.
  4. Add all ingredients to a large bowl and mix.
  5. Serve warm or cold!
Notes
  1. Serves 4-6 depending on portion size
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Lemon Blueberry Healthy Fat Bites

Lemon Blueberry Healthy Fat Bites

Since the weekend is almost here, it’s only right that I post the best snack bite recipe that ever existed. Ladies and gents, I present to you: Lemon Blueberry Healthy Fat Bites made with FRESH bluebz. That’s right my friends, it’s all about real and fresh food, and that’s what upbeetandkaleingit stands for. I refuse to count calories! I’m just making wholesome food with clean ingredients, and Lemon Blueberry Healthy Fat Bites are a perfectly nutritious snack. The coconut chips, coconut oil, and nuts are a healthy fat dream. I’ve been eating more healthy fat lately and I’m loving the results! These beautiful bites are a perfect combination of deliciousness and simplicity. Did I mention they taste amazing? Think about a decadent slice of lemon blueberry cake. Well these bites taste just like lemon blueberry cake, except they’re in a cute little snack ball form, even better!

Hungry? Hangry? Need something sweet? Want something with healthy fat to keep you full? LEMON BLUEBERRY HEALTHY FAT SNACK BITES ARE CALLING YOUR NAME. Sorry for the caps, I just get really excited about these.

Lemon Blueberry Healthy Fat Bites
A delicious, easy, and fabulous snack bite recipe.
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Ingredients
  1. 1 cup oats
  2. 2/3 cup unsweetened coconut chips (I used Simple Truth Brand)
  3. 7 medium-large pitted dates (organic medjool)
  4. 3 tbsp fresh lemon juice
  5. 3 tbsp coconut oil (make sure room temp and I used refined)
  6. 1/3 cup almond butter
  7. 1 cup raw cashews
  8. 6 ounces fresh blueberries
Instructions
  1. Process everything but the blueberries in a food processor until everything is combined and a dough forms.
  2. Transfer dough to a bowl and gently fold in blueberries with your hands-be careful not to break them and make sure blueberries are dry.
  3. Form the dough into medium size snack balls.
  4. Stick the snack bites in the freezer for 15-20 minutes before serving and store them in the fridge.
  5. Enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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