Sweet Pumpkin Oat Bread

This healthy Sweet Pumpkin Oat bread is moist, delicious & sure to energize your day. Start your day off with 2 slices of this bread & you’ll be good till lunch! That’s not to say that I didn’t eat the whole loaf in one day….. #EveryTime

What makes this bread healthy?

The main ingredients are all great sources of energy:

• oats
• coconut flour
• pumpkin 
• honey (also an antioxidant power house!)

This bread is also oil free and dairy free, per usual 🙂

• Servings: about 9 slices
• Time: 1 hr 10 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 2 c oats (gluten free if needed)
• 2 T coconut flour
• 1/2 T baking powder
• 2 tsp cinnamon
• Pinch of pink himalayan salt

Wet Ingredients:

• 1 T flax
• 1 1/2 c pumpkin puree
• 1 c unsweetened non-dairy milk
• 1/4 c raw honey or agave
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar

Fold ins:

• Dried Cranberries

Directions

1. Preheat the oven to 325F. Spray a loaf pan with non-stick cooking spray & set aside.
2. Add all your dry ingredients to a large mixing bowl & whisk.
3. Add all your wet ingredients a medium sized bowl & mix until combined.
4. Pour your wet ingredients into your dry & mix until just combined.
5. Fold in your cranberries.
6. Pour your batter into your loaf pan & smooth with a spatula so that it is evenly distributed.
7. Bake for 50 minutes. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!

And that’s a good night for me. See you later guys!

 

 

 

Peanut Butter Banana Power Muffins

2 things I’m really into right now:

1. Ground flaxseeds
2. Chia Seeds

Why?

Well as much as I loveeee Colorado it is a very dry state. I guess it’s allowed to have one downfall 🙂 And because of this my nails have gotten more brittle & my skin more dry.

Ground Flaxseeds help support healthy skin, hair and nails.

Chia seeds  are a valuable source of fiber and support cardiovascular and brain health as well.

Both Ground Flaxseeds and Chia Seeds are high in Alpha-lipoic acid or ALA, which is a naturally occurring compound that’s made in the body. It serves vital functions at the cellular level, such as energy production.

Basically I like to think of these 2 ingredients as a power source and I’ve been trying to incorporate them into at least one meal each day. And what better to incorporate them in but delicious and healthy muffins?!

So get ready to indulge in these yummy muffins!

• Servings: 11 muffins
• Time: 25 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 3 large ripe bananas
• 1/2 c natural applesauce
• 1/4 c raw, local honey or pure maple syrup
• 1/2 c unsweetened plant-based milk of choice

Dry Ingredients:

• 1 c quick oats (gluten-free if needed)
• 1/2 c coconut flour
• 1/2 c powdered peanut butter
• 1 T chia seeds
• 1 T ground flax
• 1/2 tsp cinnamon
• 1 tsp baking soda
• Pinch of pink himalayan salt

Additional:

• 1/3 c non-dairy chocolate chips

Directions

1. Preheat the oven to 350F. Spray a muffin tray with non-stick cooking spray & set aside.
2. Add your bananas to a large mixing bowl & mix until bananas are completely mashed with no chunks remaining.
3. Add the rest your wet ingredients to the large bowl & mix until combined.
4. Add all your dry ingredients to a medium sized bowl & whisk to combine.
5. Pour your dry ingredients into your wet & mix until combined.
6. Fold in your choc chips.
7. Use an ice-cream scooper to distribute the batter among 11 muffin tins. Smooth the tops with a spoon
8. Bake for 13-15 minutes or until a toothpick comes out clean & your edges & top are golden brown.
9. Top with almond butter or additional powdered peanut butter prepared with water. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!

Have a yummy rest of your days guys!

 

 

 

Lemon Bread

This bread is perfecttttt! 🙂

It is:

• Refreshing
• Light but filling
• Healthy
• Clean
• Has the perfect amount of sweetness

This bread is slightly lighter than my banana bread recipe with a refreshing lemon taste!

Enjoy this bread for breakfast, a snack, or dessert!

• Servings: about 7-9 slices
• Time: 50 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 1 1/4 c quick oats (gluten-free if needed)
• 1/2 c coconut flour
• 1 tsp baking soda
• Pinch of pink himalayan salt
• Zest from 2 lemons

Wet Ingredients:

• 1 ripe banana
• 1/2 c unsweetened applesauce
• 1/2 c freshly squeezed lemon juice
• 2 flax eggs (2T flax + 6 T water)
• 1/4 c melted coconut oil
• 1/4 c raw local honey or agave

Directions

1. Preheat the oven to 350F. Spray a 9X9 pan or similar with non-stick cooking spray & set aside. (You can bake in a loaf pan would just have to adjust baked time).
2. Add flax egg ingredients to a cup. Mix & set aside for at least 5 minutes to thicken.
3. Add all your dry ingredients to a medium sized bowl & whisk to combine.
4. Add all your wet ingredients a large bowl & mix until combined.
5. Pour your dry ingredients into your wet & mix until just combined.
6. Pour your batter into your pan & smooth with a spoon so that it is evenly distributed. Top with additional lemon zest.
7. Bake for 35 minutes or until a toothpick comes out clean & your edges are golden brown. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!

And here is a picture of my dog looking like a bunny cause well I find it funny 🙂

 

 

Maple Banana Bread

Yes I cut my slices this big…

& yes I usually eat 3 of them at a time. Is it cause I’m still hungry? No! It’s cause it’s so delicious I can’t help myself. Luckily this ‘Maple Banana Bread’ is so healthy that I don’t have to worry too much about over-indulging.

I was able to control myself a bit this morning & had only 1 thick slice for breakfast. Thanks to high protein & metabolism boosting ingredients like oats, coconut flour & coconut oil I was full & energized until lunch!

Why I lOVE Coconut oil: 

1. It has a high smoke point, which prevents harmful carcinogens.
2. It kills your hunger, so you eat less without even trying.
3. It can increase your E expenditure, helping you burn more fat.
4. It prevents Sickness.

But most importantly… it gives baked goods a buttery taste while adding way more health benefits!

So get ready to indulge in this yummy baked good!

• Servings: about 9 thick slices
• Time: 1 hr 10 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 1 1/4 c quick oats (gluten-free if needed)
• 1/2 c coconut flour
• 1/2 tsp cinnamon
• 1 tsp baking soda
• Pinch of pink himalayan salt

Wet Ingredients:

• 1/4 c melted coconut oil
• 1/3 c pure maple syrup
• 1/3 c unsweetened plant-based milk of choice
• 1 tsp maple extract
• 3 large ripe bananas

Additional:

• 1/3 c non-dairy chocolate chips (optional)

Directions

1. Preheat the oven to 325F. Spray a loaf pan with non-stick cooking spray & set aside.
2. Add all your dry ingredients to a medium sized bowl & whisk to combine.
3. Add all your wet ingredients a large bowl & mix until combined.
4. Pour your dry ingredients into your wet & mix until just combined.
5. Fold in your choc chips.
6. Pour your batter into your loaf pan & smooth with a spoon so that it is evenly distributed.
7. Bake for 55 minutes or until a toothpick comes out clean & your edges & top are golden brown. I like mine best after being refrigerated. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!

 

 

 

Sweet Potato Oat Bread

This healthy Sweet Potato Oat bread is moist, delicious & sure to energize your day. Start your day off with 2 slices of this bread & you’ll be good till lunch!

What makes this bread healthy? The main ingredients are oats, coconut flour, coconut oil & honey! These are all great sources of energy that are great before a workout or to fuel your day.

Coconut oil: 

1. Has a high smoke point, which prevents harmful carcinogens
2. Kills your hunger, so you eat less without even trying
3. Can increase your E expenditure, helping you burn more fat
4. Prevents Sickness

Honey:

1. Aids in a healthy weight management
2. Is a natural source of E
3. Is an antioxidant powerhouse

• Servings: about 9 slices
• Time: 1 hr 10 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 2 c oat flour
• 2 T coconut flour
• 1/2 T baking powder
• 2 tsp cinnamon
• Pinch of pink himalayan salt

Wet Ingredients:

• 1 flax egg (1 T ground flax + 3 T water)
• 1 1/2 c sweet potato puree
• 2/3 c unsweetened almond milk
• 1/4 c melted coconut oil
• 1/4 c raw honey or agave
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar

Directions

1. Preheat the oven to 325F. Spray a loaf pan with non-stick cooking spray & set aside.
2. Add all your dry ingredients to a large mixing bowl & whisk.
3. Add all your wet ingredients a medium sized bowl & mix until combined.
4. Pour your wet ingredients into your dry & mix until just combined.
5. Pour your batter into your loaf pan & smooth with a spatula so that it is evenly distributed.
6. Bake for 55 minutes. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!

I used this bread to energize my morning hike! This is my dog the most happy, post hike 🙂

 

 

 

Muesli Pumpkin Bread

Hello all!!!

Did everyone have a good Valentine’s Day?! I hope it was filled with love & yummy treats. I made my Valentine, ‘Vegan Chocolate Almond Butter Fudge.’ – You can find the posting on my Instagram @thekellydiet.

For Valentine’s Day dinner I want to a local vegan restaurant, Beerline Cafe, & had a four course vegan dinner. It was amazing!!!

After all the fun & food of last night I am feeling a little tired this morning. This Muesli Pumpkin Bread should be a great breakfast & snack to get me feeling energized!

Let’s get baking!

• Servings: one loaf
• Time: 40 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 1/3 c rolled oats (gluten free if needed)
• 1/3 c muesli
• 1/4 c pea protein
• 3 T coconut flour
• 1 1/4 tsp baking powder
• 1 T pumpkin pie spice
• 1 tsp cinnamon
• pinch of pink himalayan salt
• 1 flax egg (1 T flax + 2 T water)
• 1/4 c melted coconut oil
• 1/4 c raw, local honey or pure maple syrup
• 3/4 c pure pumpkin puree
• 3/4 c unsweetened almond milk
• Small handful non-dairy choc chips

Directions

1. Preheat your oven to 350F. Spray a loaf pan with non-stick cooking spray & set aside.
2. Prepare flax egg by mixing the flax with water in a small bowl. Set aside.
3. Add all of your dry ingredients to a large mixing bowl & whisk.
4. Add all of your wet ingredients to a medium size bowl, including your flax egg, & whisk until combined.
5. Pour wet into dry & mix until combined.
6. Fold in choc chips.
7. Pour batter into your loaf pan. Bake for 30 minutes. Enjoy

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!

And here is a pic of my other Valentine :)))

 

Key Lime Nicecream Cake (nut-free)

Remember to check out my Instagram @thekellydiet for more healthy recipes like my last post- ‘Butternut Squash Beetroot Soup.’

You are going to love this Nicecream Cake. Most vegan no-bake cakes contains cups of nuts. I am all about healthy fats but I don’t need a cake loaded with nuts & seeds.

So, I tried something different. Instead of nuts for the filling I used steamed cauliflower 🙂 Sound gross? It’s blended with fruits & lemon (or lime) juice that masks the cauliflower completely.

For the crust I used Heritage Flakes cereal instead of nuts. It is a high protein & fiber cereal with little sugar & fat.  I was in love with how the taste of this crust turned out.

Think of this nicecream cake as your morning smoothie but way better 🙂

Now let me show you how to go from all these healthy ingredients…

to a delicious nicecream cake!

Key Lime Nicecream Cake

• Servings: 2-4
• Time: 15 minutes + 4 hr freeze time
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Crust:

• 2 c Heritage Flakes cereal
• 6 medjool dates (pitted & chopped)
• 1 T pure maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 c natural apple sauce

Filling:

• 2 c steamed cauliflower
• 1 ripe banana
• 1 avocado
• 1 c cubed pineapple/mango combo
• 2 T plant based vanilla protein powder (I used 22 days Nutrition)
• 1/4 c pure maple syrup
• 1/4 c lime or lemon juice
• 1 tsp vanilla
• 1.4 tsp turmeric
• 2 T poppy seeds

Directions

1. Spray 1 large or 2 small tart tins with non-stick spray & set aside.
2. Add all of your crust ingredients to a food processor & process until combined.
3. Press your crust mixture into the bottom of your tart tins.
4. Add all of your filling ingredients, except for the poppy seeds, to your clean food processor. Process until combined. Stir in your poppy seeds.
5. Pour your filling mixture on top of your crust.
6. Add any desired toppings. I used lemon zest, pomegranate seeds & coconut chips.
7. Cover with clear wrap & freeze for 4 hrs or overnight.
8. Thaw the cake for about 15 minutes (depending how thick your cake is & how frozen it is) before serving. Enjoy!

And a very happy early Thanksgiving to you all from me & Batman:)

Healthy Grain Bread, No Knead

Before we get onto this awesome No Knead bread, remember to check out my Instagram @thekellydiet for more recipes that are not on my blog.

My latest post was a Butternut Squash Lasagna Stack!

K now for some insight into this bread.

I have a 2-day Bread Recipe that I love but it requires a lot work, time, & kneading. This bread turned out very similar & was way less work!

I love this bread because it is made with a mix of 5 healthy grains & flours.

1. Oats
2. Flax
3. Quinoa
4. Coconut flour
5. Pea protein

I also love this bread because like I said before it is easy to make.

Top this bread with some almond butter, sunflower seed butter, tahini, mashed avocado, or eat it plain & enjoy some gains 🙂

• Servings: 1 loaf, about 10 slices
• Time: 1 hr or overnight rise time + 45 minute bake time
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 3 1/2 c oats
• 1 T yeast + 1 1/2 c warm water
• 1/4 c ground flax + 3/4 c water (totals 4 flax eggs)
• 1/4 c unsweetened apple sauce
• 1/4 c raw honey or pure maple syrup
• 1/4 c pea protein
• 1/2 c coconut flour
• 1/3 c uncooked quinoa
• 1/2 tsp pink Himalayan salt
• 1/4 tsp cinnamon

Directions

1. Add your yeast & warm water to a large bowl. Mix & let sit for at least 5 minutes.
2. Add your flax & water to a small bowl. Mix & let sit for at least 5 minutes.
3. Add your oats to a food processor or blender. Blend until becomes a fine powder, turning into oat flour.
4. After your yeast water has set, separately add in all the rest of the ingredients, combing every so often.
5. Add in your flax egg mixture & mash & mix everything together with your hands to combine. (This dough is wetter than regular dough that you would knead.)
6. Transfer your dough to an oiled loaf pan. Cut a slit in the top with a butter knife. Cover with clear wrap & let rise for 1 hr or overnight. (Refrigerate if letting sit overnight.)
7. Once dough has risen, Bake at 350F for 45 minutes or until sides are golden brown & a knife inserted comes out clean. Enjoy!

Now sit back, enjoy your healthy grain bread & patiently wait for Thanksgiving break to begin.

Jalapeno Veggie Fritters

When I first encountered coconut flour, I was obsessed & baked with it all the time.

This year I have been on a Garbanzo Bean Flour kick. (While still using coconut flour of course!)

Why?It is…

• cheap. A bag of Bob’s Red mill only costs $2.69 & I find it on sale often as well.
• only made from one ingredient, Garbanzo Beans. Aka, the most clean🙂
• a great replacement for almost any regular flourwithout having to adjust your liquid ratio.
• high in fiber & protein.
• low in sugar.
• a great egg replacement for vegan cooking. I use this flour to make pancakes, ‘egg’ bakes & more.
• tastes great.

I cannot recommend this flour more. Next time you are baking or cooking, replace all or some of your regular flour with Garbanzo Bean Flour. Then sit back & enjoy the yummy taste & added nutritional benefit!

So now on to these Jalapeno Veggie Fritters.

They are…

• easy to make.
• a protein & vitamin packed healthy breakfast.
• made with spices that are beneficial to your health.
• loaded with heat & flavor.
• delicious.

Jalapeno Veggie Fritter

• Servings: 3 fritters, serves 1
• Time: 15 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1/3 c garbanzo bean flour
• 1/2 c – 2/3 c water (adjust, you want your batter to be like pancake batter).
• 1/2 tsp cumin
• 1/4 tsp cayenne
• 1/8 tsp paprika
• 1/8 tsp pink Himalayan salt
• 1/8 tsp turmeric
• 1 T finely chopped onion
• 1/4 c shredded zucchini
• 1/4 c shredded carrot
• 1/4 c corn
• Finely chopped jalapeno to taste

Directions

1. Heat a medium size pan on low heat with non-stick spray.
2. Add your flour & spices to a medium size bowl & mix.
3. Add water & whisk until clumps are gone.
4. Fold in your veggies. (Feel free to add or omit any veggies you like.)
5. Pour batter into pan & cook as you would a pancake.
6. Cook until slightly browned on each side.
7. Serve with salsa, tahini, whatever you like!

And here was my view while eating my fritters.

No bake, Breakfast Tart

Hi everyone! The above picture is some of the food I made this past weekend. All recipes will be posted throughout the next few days. Follow my Instagram @thekellydiet to ensure that you will see all recipes because some shorter/easier recipes I only post there. You won’t want to miss the ‘Vegan Beet Ravioli with a Pumpkin Cheeze Filling.’ 🙂

So, let’s talk about this gorgeous breakfast tart! When you think of a tart I am sure you are thinking of a sweet pastry for dessert. Well my take on a tart is one that is healthy enough for breakfast! I wanted to make something clean, protein packed & nutritious, while still having that sweet taste & aesthetic appeal.

Why to love this breakfast tart. It is..

• made with only 6 ingredients.
• you don’t have to bake it.
• easy to make.
• pretty.
• creamy & delicious.
• healthy.
• vegan.
• clean.
• simple.

The best part of this tart is that it’s a blank canvass! I topped my tart with sliced persimmon, pomegranate seeds, mint, cacao nibs & grated lemon. What do you have on hand? Do you want to make this a savory tart with fruits or a sweet one with chocolate, nut butter or cocowhip? You can play around with the crust as well. Do you want to make it crispier while adding more protein? Blend some almonds in. Do you like it sweeter? Blend some raw coconut flakes in. Make it your own!

• Servings: 4-6
• Time: 30 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Crust:

• 1 c uncooked quinoa
• 8 medjool dates

Filling:

• 14oz soft tofu
• 2 c chopped strawberries
• 1/4 c pure maple syrup
• 1/4 c plant-based strawberry protein powder (keep the recipe clean by using 22 Days Nutrition protein powder).

Toppings I used:

• Sliced persimmon
• Sliced strawberries
• Pomegranate seeds
• Cacao nibs
• Lemon zest

Directions

1. Spray a 14X5 tart tin with non-stick cooking spray & set aside.
2. Cook quinoa according to instructions.
3. While that is cooking remove the pits from your dates & chop. Then soak them in boiling water for at least 5 minutes.
4. When quinoa is done & slightly cooled, add it to a food processor. Drain your dates & add it to the processor as well. (Add anything else you want here like nuts, flax or coconut flakes). Process until everything is well combined.
5. Press mixture into the bottom & side of your tart tin. Refrigerate.
6. Next add all of your filling ingredients to your clean food processor. Process until combined & pour into your crust. Smooth with a spoon & top with whatever toppings you like!
7. Cover with clear wrap & refrigerate for at least 4 hours. Enjoy!

And for some more smiles, here is a pic of my dog, Batman, on our lazy Sunday 🙂