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Recent Posts:
- Tempeh, Quinoa, and Sweet Potato Burgers
- Pumpkin Seed Butter and Pumpkin Spice Chocolate Cups
- Nourishing Beet, Cabbage, and Kidney Bean Borscht
- Curried Lentil and Butternut Squash Roti
- Creamy Chocolate Steel Cut Oatmeal
- Simple Lentil and Rice Stuffed Squash
- Vegan Almond Butter Pumpkin Spice Brownies
- Vegan No-Cook Pumpkin Caramel Sauce
- The Best Classic Hummus Recipe
- Pumpkin Spelt Focaccia Bread
- Vegan Recipes For Your Grey Cup Party!
- Vegan Peanut Butter Banana Baked Oatmeal
- Vegan Dirty Chai Latte with Coconut Butter
- Creamy Broccoli White Bean Soup
- What I Ate Wednesday: Healthy Plant-Based Meals
- Vegan Pumpkin Alfredo Rice
- Vegan Pumpkin Spice Latte
- Vegan Pumpkin Alfredo Sauce
- Homemade Pumpkin Puree
- Apple Cheddar Breakfast Quesadillas
- Vegetarian Sabich Pita Sandwiches
- Apple Cinnamon Steel Cut Oatmeal
- Harvest Squash and Pesto Pizza
- Vegan Curried Chickpea Salad Sandwich
- Vegan Peanut Butter and Jam Cookies
- Roasted Cauliflower, Fennel, and Apple Soup
- Black Bean Sweet Potato Quesadillas
- Vegan Cilantro Jalapeno Pesto
- High Protein Tempeh Chili (Vegan)
- Delicata Squash and Fig Kale Salad
- Vegan Sweet Potato Casserole with Pecan Parmesan
- Healthy Chocolate Date Walnut Cake
- Californian Tempeh Tacos with Queso
- Healthy Pumpkin Spice Oatmeal Pancakes
- Nut-Free Vegan Mac and “Cheese”
- Cinnamon Pecan Almond Butter
- Espresso, Almond Butter, and Maca Smoothie
- Tempeh, Mushroom, and Sweet Potato Empanadas
- Maple Coconut Grain Free Granola
- Watermelon Lime Chia Fresca
- Vegan Pumpkin Spice Oatmeal Cookies
- Green Goddess Pesto Pasta Salad
- No-Churn Vegan Chocolate Ice Cream
- Vegan Bulletproof Mocha (August Coffee Date)
- Cashew Chocolate Cookie Dough Energy Balls
- Blueberry Chai Protein Smoothie Bowl
- What I Eat in a Day: Healthy and Plant-Based Meals and Snacks
- Vegan Breakfast Sandwich with Tempeh, Avocado, and Tomato
- Matcha Avocado Mint Chip Smoothie
- Raw Vegan Blueberry Pecan Ice Cream Sandwiches
- Southwestern Tofu Scramble Burritos
- Homemade Pickled Jalapenos
- Virtuous Pie Toronto Review
- Vegan Chickpea Meatball Subs with Basil Pesto Cream
- Workout Wednesday
- Simple Watermelon, Feta, and Basil Salad with Balsamic Reduction
- Oil-Free Brownies | Gluten-Free + Vegan Option
- Raw Romaine Taco Boats with Tofu Ricotta
- Homemade Hummus, 2 Ways: Beet Hummus and Sweet Potato Hummus
- Ultra Creamy Chocolate Chia Pudding
- Falafel Tacos with Avocado Zhoug and Yogurt Tahini Sauce
- No-Cook Strawberry Chia Seed Jam
- Vegan Macrobiotic Bowls with Adzuki Beans and Turmeric Tahini Sauce
- Vegan Chocolate Dessert Pizza (Easy and Healthy!)
- What I Ate Wednesday | 10.07.19
- Buffalo Cauliflower Salad with Creamy Tahini Ranch Dressing
- How to Make Homemade Hemp Milk
- Vegan Greek Pasta Salad with Homemade Tofu Feta
- Savory Breakfast Salad
- Farro Pesto White Bean Salad (July Salad a Day Challenge Day 3)
- Vegan Tempeh BLT Salad with Creamy Green Dressing (July Salad a Day Challenge Day 2)
- Smoked Tofu, Strawberry, and Asparagus Kale Salad with Creamy Tahini Dressing + Introducing the July Salad a Day Challenge!
- Vegan Recipes for Canada Day and Fourth of July
- Vegan Vanilla Maple Cupcakes with Chocolate Avocado Frosting + Happy 1st Birthday, UpBeet Kitchen!
- Mango Avocado Salsa from Scratch
- Three Fun Track Workouts for All Levels + Tips for Making Track More Enjoyable
- Vegan Black Bean Burritos
- What I Ate Wednesday: Satisfying Vegan and Vegetarian Meals
- Buffalo Chickpea Burgers with Garlic Dill Ranch (Vegan)
- What I ate before a marathon (Vegan and Vegetarian Eats)
- Chocolate Almond Butter Soft Serve
- Homemade Chocolate Almond Butter (6 Ingredients + Vegan)
- Barbecue Chickpea Bowls with Creamy Cabbage Slaw | Vegan and Gluten-Free
- Salted Peanut Butter Caramel Bars | Vegan and Gluten-Free
- Vegan Burrito Bowls with Buffalo Cauliflower
- Vegan Double Chocolate Cookies + Ice Cream Sandwiches for Mother’s Day!
- Protein Power Noodle Bowls
- Race Week Nutrition Tips for Plant-Based Runners
- Santa Fe Salad with Crispy Tofu, Beans, and Cilantro Lime Dressing
- Sweet Potato Tortillas
- Strawberry Gin and Tonic
- Vegan Chocolate Oatmeal Cake with Coconut Caramel Frosting
- Spring Abundance Bowls with Maple-Balsamic Tempeh
- Vegan Banana Nutella Muffins
- BBQ Pulled Tofu Tacos with Citrus Avocado Sauce
- Date Night Vegan Penne with Tempeh Chorizo and Red Pepper Cream Sauce
- Vegan S’mores Bars
- Superfood Hot Chocolate (Vegan)
- Smoky Barbecue Black Bean Burgers
- Green Ginger Ale
