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Overnight Lemon Mango Chia Pudding

Overnight Lemon Mango Chia Pudding

Chiiiaaaaaaah puddin’ time y’all. This is not your ordinary chia pudding either, it’s lemon mango! You’ll experience love at first sight after one bite of this fruity creation! It’s incredibly easy to make- all you need is your ingredients, a cup, nutribullet/blender, and a spoon for devouring! For those of you that love a refreshing breakfast, lemon mango pudding is a dream come true. Adding a little bit of full fat coconut milk takes the texture to a whole new level of creamy. The pudding is naturally sweetened with a ripe mango, however, if your heart desires more sweetness, perhaps a little bit of maple syrup would mix well with the flavors. I haven’t tried making the pudding with maple syrup, so please do tell if it’s a great fit.

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Chia pudding is great because everyone can make it and provide themselves with a healthy breakfast or snack. What an easy way to sneak in some Omega-3 fatty acids. Cheers to a healthy heart!

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Overnight Lemon Mango Chia Pudding
Serves 1
An easy overnight chia pudding recipe. Perfect for a fresh and healthy breakfast/snack!
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Ingredients
  1. 2/3 cup mango (make sure it's sweet!)
  2. 2 tbsp full fat coconut milk ( I use canned simple truth organics brand)
  3. 1/3 cup almond milk (I used unsweetened but of course you could use sweetened if wanted)
  4. 1/2 tsp lemon zest
  5. 3 tbsp chia seeds
  6. Suggested Toppings
  7. Ripe Banana and mango
Instructions
  1. Combine the mango, almond milk, coconut milk, and lemon zest in a nutribullet or blender.
  2. Then, fold in the chia seeds and mix well to distribute them.
  3. Chill in the refrigerator overnight and enjoy!
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/
Chickpea Chocolate Chip & Pumpkin Brownies

Chickpea Chocolate Chip & Pumpkin Brownies

Chickpea Chocolate Chip & Pumpkin Brownies, try saying that five times in a row. It’s no easy task. Anywho, hellooooo my fabulous friends. Let’s make today National Vegan Chickpea Chocolate Chip & Pumpkin Brownie Day, ok? I mean, a National Raisin Bran Day does exist, so we actually stand a chance! All jokes aside, you’re going to want to give this decadent, fudgey, sweet, seasonal, and slightly crumbly brownie its own holiday because it’s just that good. Thanksgiving is just around the corner, and some of us can’t eat a majority of the Thanksgiving food. Well, at least as far as dessert goes, these brownies are the answer to our vegan, organic, non GMO prayers. Ha! I’m being serious, you could totally take this to Thanksgiving lunch/dinner and have a crowd pleaser despite being up against pumpkin pie & and rich double chocolate cake. I kept things healthy around here, the main ingredient: fiber-packed chickpeas, which are also a great source of plant-based protein. 


What’s better than a tower of gooey and chocolately brownies? Ummmm, maybe guac and chips but it’s still a really close call. 

 

Chickpea Chocolate Chip & Pumpkin Brownies
A healthier seasonal version of everyone's favorite dessert: brownies!
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Ingredients
  1. 1 can rinsed and drained chickpeas
  2. 1/2 cup pumpkin puree
  3. 3 tbsp almond butter (I used Barney Butter Raw+Chia it has only 1g added sugar)
  4. 5 tbsp maple syrup
  5. 4 tbsp coconut flour
  6. 1/2 tsp baking powder (aluminum free)
  7. 1 tsp vanilla extract
  8. 1/3 cup mini dairy free chocolate chips
Instructions
  1. Add everything but chocolate chips to a food processor until the batter is a smooth consistency.
  2. Transfer batter to a bowl and fold in chocolate chips.
  3. Preheat ove to 350 degrees.
  4. Line a baking pan with parchment paper (I used an 11 x 7 x 1.5 in baking pan).
  5. Evenly spread out dough.
  6. Bake brownies at 350 degrees for 30 minutes.
  7. Let brownies cool for at least 30 min and enjoy!
Notes
  1. Yields 8 Brownies
  2. Store in fridge!
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

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). 

 

 

Vegan Lemon & Dill Chickpea Biscuits

Vegan Lemon & Dill Chickpea Biscuits

Biscuits are a food group too, right? Well they should be! Oh my gosh my friends, I am soooo very excited for you to make these biscuit babies. My Vegan Lemon & Dill Chickpea Biscuits are are bursting with zesty lemony flavor and fresh fragrant dill. The best part about these little balls of heaven is that they’re made predominately from chickpeas. Talk about healthy! I also use white rice flour to add substance and wowza, those two ingredients make perfectly moist biscuits. Oh my dill weed, biscuits will never be the same. Lemons, chickpeas and dill, you were truly made for one another.  

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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!

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