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!
- 1 can rinsed and drained chickpeas
- 1/2 cup pumpkin puree
- 3 tbsp almond butter (I used Barney Butter Raw+Chia it has only 1g added sugar)
- 5 tbsp maple syrup
- 4 tbsp coconut flour
- 1/2 tsp baking powder (aluminum free)
- 1 tsp vanilla extract
- 1/3 cup mini dairy free chocolate chips
- Add everything but chocolate chips to a food processor until the batter is a smooth consistency.
- Transfer batter to a bowl and fold in chocolate chips.
- Preheat ove to 350 degrees.
- Line a baking pan with parchment paper (I used an 11 x 7 x 1.5 in baking pan).
- Evenly spread out dough.
- Bake brownies at 350 degrees for 30 minutes.
- Let brownies cool for at least 30 min and enjoy!
- Yields 8 Brownies
- Store in fridge!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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).
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.
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!
The chia seed pudding of your dreams has arrived! Easy Vanilla Chia Pudding is not only the answer to your pudding prayers but it also tastes like vanilla caramel, and it’s packed with yumminess. Count me in, please. Not to mention, all you have to do is put the ingredients into a blender or nutri bullet, mix in some chia seeds, and stick the pudding in the fridge overnight. Then in the morning, you get to devour a healthy breakfast full of creamy vanilla goodness. Yes, it’s just that easy peasy. I crave a breakfast that’s not only filling but one that’s also wholesome. Easy Vanilla Chia Pudding is that kind of breakfast.
You’re going to love this easy one bowl meal. My recipe will serve 1-2 people depending on how big of a portion you’d like! My personal fave toppings for this pudding are raspberries, slivered toasted almonds, and shredded unsweetened coconut. YUM. Cheeeahhh seeds are growing in popularity and I’ve hopped on the bandwagon. I kind of put them in everything, which is a good thing since they contain fiber, protein, and omega-3 fatty acids.
Enjoy my friends!!
Easy Vanilla Chia Pudding
A delicious and creamy vanilla flavored chia seed pudding
- 1/3 cup raw cashews that have been soaked in water for 2 hours and drained
- 1 and 1/4 cups unsweetened vanilla almond milk
- 2 pitted dates
- 1/4 tsp vanilla extract
- 1/2 tsp maple syrup
- 3 tbsp black chia seeds
- Combine everything but chia seeds in a nutri bullet or blender until a smooth consistency forms.
- Then, mix in chia seeds with a spoon and cover with plastic wrap if desired so that a film does not form on top layer.
- Leave in fridge overnight and enjoy in the morning!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
We all love smoothies. There’s something super refreshing about them. I don’t know about you, but I feel really healthy when I drink them, kind of like I’m making a nutritious choice. Smoothies are great because you can throw so many different things into them and most of the time, they end up tasting pretty good. Have leftover kale in the fridge? Smoothie. Really ripe bananas you don’t know if you should eat or pitch? Smoothie. Cocoa powder that just sits in your pantry? Smoothie. A lonely little can of pumpkin that you bought for the holidays just sitting in your pantry? Smoothie. You get it, pretty much anything goes. I have compiled 5 Vegan Smoothie Ideas that you will love. All of the smoothies use a banana but if you don’t like bananas, try whatever substitute fruit you’d like! They’re easy, healthy and you may already have a fair amount of these ingredients sitting around in your house. Woohoo, lets get started!
Pumpkin Pie and Banana Smoothie
It’s like celebrating Thanksgiving all over again, just in liquid form. Yummmm. I love anything pumpkin related.
1 small banana, 1/4-1/3 cup pumpkin puree, 1/4 cup dairy free yogurt, 1-1.5 cups vanilla dairy free milk of choice, dash of cinnamon, dash of vanilla extract
I Like Turmeric Coladas
Okkkkk, so this one’s a little odd. But it’s good, it’s really good. Just add the teeniest amount of turmeric or else the turmeric will completely overpower the fruit flavors.
1 cup mango, 1/2 small banana, couple pieces of pineapple, 1-1.5 cups almond or coconut milk, dash of turmeric
The Lean Green Monster
Green smoothies are intimidating and when I first started making them, I didn’t know what to put in them. Now, I find that spinach goes pretty well with a lot of fruits. If you want to use kale instead, go for it.
1 large handful of spinach, 1/2 small avocado, 1 small banana, 1-1.5 cups of dairy free milk and 1/3 mango or pear (optional)
Strawberries Go Bananas
Ah yes, the classic strawberry and banana smoothie. You just cannot go wrong with it. The two fruits go perfectly together and a touch of dairy free yogurt takes the texture up a notch.
1 medium banana, 1/2 cup strawberries, 1/3 cup dairy free yogurt of choice and 1-1.5 cups of dairy free milk
The Apple of my Pie
Apple Pie truly is the apple of my eye and it tastes just as scrumptious in the form of a smoothie.
1 medium peeled apple of choice, 1 heaping tbsp almond butter or peanut butter, 2 tbsp oats, 1/2 banana, 1-1.5 cups dairy free milk, dash of cinnamon and a 1/4 tsp of vanilla extract