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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 ๐Ÿ™‚ 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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  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
  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!
  1. Serves 4-6 depending on portion size
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Easy Roasted Brussels Sprouts

Easy Roasted Brussels Sprouts

Goooood afternoon beautiful brussels sprouts! I haven’t been on here in awhile because school is actually taking over my life but ya girl is eager to graduate. Thank goodness for cooking, the gym, great friends and family to help me de-stress! Speaking of cooking, today’s recipe is a product of randomly combining all of my favorites and praying for a great outcome. I must say, the brussels sprouts gods answered my prayers because they are A-M-A-Z-I-N-G. Warning: you will end up eating them like popcorn and not be able to stop. 

Tahini is my one true love even though I’ve said that before about avocados, peanut butter, kombucha, & pasta. I clearly have a lot of love in my heart. By the way, tahini is the world’s best condiment made from sesame seeds-sounds different right? Tahini definitely has an interesting taste and it’s absolutely wonderful in this sauce. My other favorite uses for tahini: topping for smoothie bowls, in pasta sauces, on avocado toast, and lastly, drizzled on bananas!!

Easy Roasted Brussels Sprouts
Serves 4
A delicious and easy roasted brussels sprouts side dish
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  1. 1.5 pounds of brussels sprouts (trim off bottom and cut in half )
  2. Sauce
  3. 1/3 cup tahini (make sure its runny in texture)
  4. 1/3 cup extra virgin olive oil
  5. 1/2 tsp fresh minced garlic
  6. 1.5 tbsp organic stone ground mustard
  7. 1/4 tsp sea salt
  8. Pepper if wanted
  1. Pre heat oven to 400 degrees.
  2. Trim off the end of brussels sprouts and cut them in half.
  3. Whisk the ingredients for the sauce together with a fork until fully combined.
  4. Place brussels sprouts on a baking tray and fully coat them with sauce (I used my hands to toss them together).
  5. Then, transfer brussels sprouts to a different baking tray for cooking (less messy this way).
  6. Roast brussels sprouts for 25 minutes at 400 degrees.
  7. Enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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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  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
  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!
  1. Cooking time: 16-18 minutes on medium heat.
  2. Cook quinoa and veggies separately.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Greek-Style Lemon Potatoes

Greek-Style Lemon Potatoes

Hey hey hey! Happy first day of classes for many of you (insert sad emoji). Ugh, Christmas break is so nice and too good to be true. All I did was relax, make yummy food and spend time with friends/family. Now it’s back to reality and time to tackle another semester of classes. Ok, so you’re here to talk about Greek-Style Lemon Potatoes so please, let’s. This recipe is a modified version of my wonderful yiayia’s (grandma). She makes the most divine lemon Greek potatoes in the whole world but they take a looooong time to cook. I sped up the process quite a bit since most of us don’t have 2 hours to cook dinner. Also, I’ve come to realize they are two types of people in this world: people that are Greek and people that love Greek food. No matter which category you fall under, Greek-Style Lemon Potatoes will make your heart sing, keep your stomach happy, and leave you feeling sad after they’re all gone- looks like you’ll just have to make more!




Honestly, good luck when it comes to practicing moderation and self-control because I can’t make Greek-Style Lemon Potatoes without finishing the entire amount within one day. 




Greek-Style Lemon Potatoes
A traditional Greek side dish of roasted potatoes paired with a fresh and delicious lemon sauce
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  1. 1.5 lbs of organic Crimson Goldfinger Fingerling Potatoes (I buy them at Fresh Market)
  2. 3 Medium Organic Idaho Potatoes
  3. 1/2 cup extra virgin olive oil
  4. 1/4 cup fresh lemon juice
  5. 1/4 tsp garlic powder
  6. Sea salt/pepper to taste
  7. Fresh chopped dill if wanted
  1. Cut the potatoes into bite sized pieces.
  2. Pre heat oven to 400 degrees.
  3. Put the potatoes in a baking pan and combine them with the olive oil, lemon juice, and spices and toss them to coat.
  4. Cover the baking pan with aluminum foil.
  5. Bake the potatoes at 400 degrees covered for 30 minutes.
  6. Pull out potatoes and give them a stir.
  7. Bake uncovered for another 30 minutes at 400 degrees.
  8. Let potatoes slightly cool down and then add fresh chopped dill if wanted.
  9. Enjoy!
  1. Serves 4-5 as a side dish!
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!



 Roasting the veggies is important in order to achieve somewhat of a crunchy texture! You’re going to love it ๐Ÿ™‚




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.


The Healthiest Vegan Pasta Salad
A healthy pasta salad recipe that tastes best served at room temperature!
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  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
  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!
  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!




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.



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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  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
  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!
  1. This recipe will serve 6 people if it's used as a side dish.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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