Pages:
- About Upbeet Kitchen
- Cart
- Checkout
- Column Classes
- Eco Lifestyle
- FAQ
- My Account
- Page Layouts
- Page Templates
- Recipe Index
- RECIPES
- Recipes
- Running + Fitness
- Shop
- Travel
- Contact UpBeet Kitchen
- Contact Page
Categories:
- Appetizers
- Baking
- Beverages
- Bowls
- Bread
- Breakfast
- Breakfast and Brunch
- Burgers, Sandwiches, and Wraps
- Celebrations
- Cookies and Small Treats
- CSA-Inspired
- Desserts
- Dressings, Dips, and Sauces
- Gluten-Free
- Healthy Snacks
- High Protein
- Lunch
- Pasta
- Pizza
- Raw Vegan
- Recipes
- Restaurant Reviews
- Running and Fitness
- Salads
- Side Dishes
- Soups and Stews
- Supper
- Travel
- Uncategorized
- Vegan
- Vegetarian
- What I Ate Wednesday
Authors:
- Allison (130)
Monthly:
- October 2019
- September 2019
- August 2019
- July 2019
- June 2019
- May 2019
- April 2019
- March 2019
- February 2019
- January 2019
- December 2018
- November 2018
- October 2018
- September 2018
- August 2018
- July 2018
- June 2018
Recent Posts:
- 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
- Roasted Cauliflower Cilantro Soup
- Vegan Meatball Pizza with Green Goddess Ranch Dip
- Easy As Pie Spelt Pizza Dough
- Berbere-Spiced Lentil Sweet Potato Tacos with Cilantro Lime Crema
- Vegan Banh Mi Sandwiches
- Peanut Butter Oatmeal Cookie Shake
- Curried Carrot, Lentil, and Coconut Soup
- The Ultimate Tofu Scramble
- Slow Rise Saturday: Salted Caramel Latte
- Vegan Banana Spice Cake with Cashew Buttercream
- Homemade ‘Beyond Meat’ Burgers
- Slow Rise Saturday: Blueberry, Almond Butter, and Cardamom Smoothie
- Vegan Chocolate Chip, Pecan, and Cranberry Cookies
- Vegan Chili with Sweet Potato and Beans
- Fabulous Fudge Pie (VEGAN)
- The Best Vegan Meatballs
- Sweet Potato Nachos with Hemp ‘Cheese’
- Chocolate Milkshake Smoothie Bowls
- Pulled Sweet Potato Tacos with Green Hemp Cream and Kale
- Chocolate Chunk Cashew Butter Blondies (Vegan, GF)
- Coziest Cranberry Swirl Loaf
- Vegan Eggnog Smoothie
- Tempeh Reuben Sandwiches with Caramelized Onions and Mushrooms (Vegan)
- Warm Roasted Sweet Potato, Cauliflower, Chickpea and Buckwheat Salad with Tangy Tahini-Balsamic Dressing
- Scrambled Egg Breakfast Wraps with Butternut Squash and Pesto
- Winter Pesto with Parsley, Walnuts, and Hemp
- Mayan Mocha
- Pumpkin Gingerbread Steel Cut Oats