Breakfast · Snack

Crispy Banana Bread

This healthy banana bread has a crispy crust & moist inside that is sure to please!

What makes this banana 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. It is very satisfying as well. I had a few pieces before hot yoga today &, no joke, was still full 5 hrs later!

Coconut oil: 

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  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:

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

Crispy Banana Bread

  • Servings: about 9 thick slices
  • Difficulty: easy
  • Print
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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 1/4 c old fashioned oats
  • 1/2 c coconut flour
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1/2 c melted coconut oil
  • 1/3 c raw honey or pure maple syrup
  • 1/4 c unsweetened plant-based milk of choice
  • 1 tsp vanilla 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!

And here is a pic of my driving buddy on the way home to Michigan this week 🙂

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Breakfast · Dessert · Snack

Nutritious Vegan Pumpkin Pie

Shhh, i’ve got a secret…

Do you like pie?

Do you try/want to eat clean?

Do you wish desserts could be low in fat.

Do you want a dessert to be so healthy that you could eat it for breakfast or as a post-workout snack, while still remaining delicious?!?!?!

Well…. here you go 🙂

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Nutritious Vegan Pumpkin Pie

  • Servings: 8
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

CRUST:

  • 1 1/2 c rolled oats (gluten-free if needed)
  • 1/3 c cornmeal
  • 1 tsp baking powder
  • 1 ripe banana
  • 1/4 c unsweetened apple sauce

Filling:

  • 1 15 oz can pumpkin puree
  • 1/2 c pure maple syrup
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • Pinch of ground cloves
  • Pinch of himalayan salt
  • 2 T coconut flour or cornstarch

Toppings:

  • 1/4 c unsweetened raw shredded coconut flakes (optional)

Directions

  1. Preheat your oven to 350F.
  2. Spray a pie tin with non-stick cooking spray & set aside.
  3. In a blender or food processor add all of your crust ingredients & blend until combined. (Depending on the quality of your blender, you may need to transfer batter to a bowl & knead with your hands to get it fully combined & mixed well).
  4. Using your hands, spread & flatten your crust batter into your pie tin. Once formed to the pan use a fork to stab the crust a few times so that bubbles do not form while baking. Set aside.
  5. In your clean blender or food processor add all of your filling ingredients. Blend until combined.
  6. Pour your filling on top of you crust & smooth with a spoon. Sprinkle with coconut flakes if desire.
  7. Bake for 30 minutes. After the 30 minutes are up cover the pie with aluminum foil & bake for another 30 minutes.
  8. Allow to cool before serving. I topped mine with coconut yogurt and cacao nibs. Enjoy!

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Who will you share your pie with?!

Breakfast · Dessert · Snack

Coffee Cake Pronuts

Pronut… Protein Donut 🙂

Not only are these donuts filled with protein but they are also:

  1. Free of refined sugar
  2. Oil-free
  3. High in fiber
  4. Clean
  5. Filling
  6. A crowd pleaser
  7. Delicious!

If you do not have a donut tin feel free to make these into muffins, you would just have to adjust the cook time for a bit longer.

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These turned out so yummy & delicious. I will absolutely be making them again 🙂

Coffee Cake Pronuts

  • Servings: 5
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

Steusel:
  • 1/2 c almond flour
  • 2 T pure maple syrup
  • 1 tsp cinnamon
Donut base:
  • 1 c oat flour (blend rolled or quick oats in a blender until forms a fine powder)
  • 1/4 c pea protein
  • 2 scoops plant-based peanut butter protein powder (I like orgain)
  • 1/2 c unsweetened apple sauce
  • 1/2 c plant-based milk of choice (I use Good Karma‘s Flax + protein milk)
  • 2 tsp lemon juice
  • 1/4 c date sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • Pinch of pink himalayan salt

Directions

  1. Preheat your oven to 350F.
  2. Spray 5 donut tins with non-stick cooking spray & set aside.
  3. Add all Streusel ingredients to a small bowl, whisk, & set aside.
  4. In a large mixing bowl add all of your Donut Base Ingredients.
  5. Mix your ingredients until well combined.
  6. Distribute batter among your 5 donut tins (I used my fingers) & smooth with a spoon.
  7. Sprinkle each battered filled donut tin with your streusel, until none remains & gently press the stresul down into the batter with a spoon.
  8. Bake at 350F for 13-15 minutes.
  9. I find it best to run a spoon along the insides of the donut tins, once removing from the oven, separating the donut from the tin so they do not stick, but then I allow them to cool before completing removing the donuts from the tin. Enjoy!

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And here is what my dog was doing while I baked, lol. Who would you share these pronuts with?!

 

 

Breakfast · Dessert · Snack

Vegan Pumpkin Gingerbread & Parfait

Confusing title. To explain I made a vegan pumpkin gingerbread that is delicious on it’s own, but I also then used the bread to make a breakfast parfait! So in the post I will share the bread recipe along with how I made my parfait.

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This bread is all natural & made with awesome ingredients like pea protein. Healthy, protein & fiber packed, low-sugar & delicious! I think so 🙂

Vegan Pumpkin Gingerbread

  • Servings: about 10 slices
  • Difficulty: medium
  • Print
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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 1 T egg replacer (mixed with 3 T water)
  • 1 c pumpkin puree
  • 1/2 c unsweetened apple sauce
  • 1 tsp pure vanilla extract
Dry Ingredients:
  • 2 c quick or rolled oats (gluten-free if necessary)
  • 1/4 c garbanzo bean flour
  • 1/4 c pea protein
  • 1/4 c date sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Pinch of pink himalayan salt

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Toppings:
  • A small handful of organic unsweetened shredded coconut flakes

Directions

  1. Preheat your oven to 350F.
  2. Spray a loaf pan with non-stick cooking spray & set aside.
  3. Mix your egg replacer powder with 3 T water in a medium sized bowl.
  4. Add the rest of your wet ingredients to the bowl & whisk.
  5. Add all your dry ingredients to a large bowl & whisk.
  6. Add wet into dry & mix until combined.
  7. Pour batter into your loaf pan.
  8. Sprinkle the top with the shredded coconut & use a butter knife to cut a slit down the top of the loaf (for appearances).
  9. Bake at 350F for 50-55 minutes.
  10. Allow to cool slightly before removing from your pan & to cool completely before slicing. Enjoy!

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Pumpkin, Chocolate Breakfast Parfait

  • Servings: 2
  • Difficulty: easy
  • Print
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Credit: thekellydiet.blog

Ingredients

Chia pudding:
  • 1/4 c chia seeds
  • 1 c unsweetened plant-based milk of choice
  • 1 scoop plant-based chocolate protein powder
  • 1/2 tsp cinnamon
Layers:
  • Sliced & chopped vegan pumpkin gingerbread
  • Sliced banana
  • Plain Yogurt
  • Fresh green figs
  • Or anything else you like!

Directions

  1. Add all chia pudding ingredients in a bowl or jar & mix very well with a fork, making sure to scrape the sides & bottom as well.
  2. Cover & refrigerate overnight to set.
  3. In the morning divide your chia pudding among 2 jars. Add your desired layers & indulge in this healthy & delicious treat/breakfast!

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What would you layer your parfait with?!

 

 

Breakfast · Dessert · Snack

Granola & Protein Mousse

Let’s talk about granola.

What’s the point of it? To add texture, protein & fiber to your food.

What does most store bought granola do? Adds a lottt of sugar to your food.

So make your own! Granola lasts a long time as long as you keep it stored in a sealed container.

I keep my granola (recipe below) simple. I use quinoa, oats, pistachios, non-dairy chocolate chips & just a bit of Himalayan salt – that’s it! You don’t have to go overboard by adding extra sugar b/c as long as you have a yummy base, your granola will add some extra texture, crunch & nutrients for a delicious meal.e8b55a2d-94ac-441d-a6c2-8d62c857e411

Top Left: Plain Greek yogurt, blackberries, raspberries, granola.

Bottom Left: Chia pudding, cinnamon butternut squash puree, granola.

Right: Chocolate Protein Mousse (recipe below), granola

Healthy Granola

  • Difficulty: easy
  • Print
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Credit: thekellydiet.blog

Ingredients

  • 1 c red quinoa (drained & rinsed)
  • 1 c rolled or old fashioned oats
  • 1/3 c pistachio halves
  • 1/3 c non-dairy chocolate chips
  • 1 tsp pink himalayan salt

Directions

  1. Preheat the oven to 320F.
  2. Line a baking sheet with parchment paper.
  3. Add all ingredients to a large bowl & stir.
  4. Pour mixture onto the baking sheet & spread so that all ingredients are laying flat on the sheet.
  5. Bake at 320F for 30 minutes, carefully stirring every 10 minutes.
  6. Allow to cool & keep stored in a sealed container at room temp. Enjoy!

Chocolate Protein Mousse

  • Servings: 3
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 ripe banana
  • 2 T powdered peanut butter
  • 1 scoop plant-based chocolate protein powder (I like 22 days nutrition)
  • 1 T cocoa powder
  • 1 T raw local honey or pure maple syrup
  • 1 c rolled or old-fashioned oats
  • 1 can chickpeas (drained & rinsed)
  • 1/4 c unsweetened plant-based milk of choice

Directions

  1. Add all of the ingredients to a high speed blender or food processor.
  2. Blend until fully combined.
  3. Pour into 3 small bowls, cover & chill for at least 2 hours.
  4. Before serving add on some of the granola for added texture. Enjoy!

And before I go here is a pic of my peanut looking like a boy-scout in his bandanna 🙂

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Breakfast · Snack

Molasses Plum Muffins

I love these muffins. I have made them twice, once as a gingerbread flavor & the other as a pumpkin flavor. I will include both recipes in this post. I think I personally like the gingerbread ones better, but you can never go wrong with pumpkin. The pumpkin ones are 100% vegan. You would have to replace the greek yogurt & honey in the gingerbread recipe with non-dairy yogurt & agave to make vegan.

These muffins are:

  • Dense but soft
  • Healthy
  • Protein & fiber packed
  • Free of refined sugar
  • Oil free
  • Sweet without being too sugary

So now that plums are in season, I suggest going to the Farmer’s market, buying some delicious plums & making these muffins 🙂

Gingerbread Plum Muffins

  • Servings: 12
  • Difficulty: medium
  • Print
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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 1/2 c old-fashioned or rolled oats
  • 3/4 c coconut flour
  • 2 T date sugar
  • 1 T baking powder
  • Pinch of himalayan salt
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
Wet Ingredients:
  • 1 1/2 T organic molasses
  • 1/2 c unsweetened apple sauce
  • 1 1/4 c unsweetened plant-based milk of choice
  • 1 tsp vanilla extract
  • 1/4 c plain greek yogurt (or non-dairy)
  • 2 T raw honey (or agave)
Fold Ins:
  • 3 small plums

Directions

  1. Preheat the oven to 350F.
  2. Spray the holes of a 12 muffin tin with non-stick cooking spray.
  3. Add all dry ingredients to a food processor or blender. Blend until combined
  4. Add all wet ingredients to a large bowl & whisk.
  5. Pour dry ingredients into wet & stir until combined (Or combine with clean hands).
  6. De-pit & chop up the plums. Fold into the mixture using your hands.
  7. Distribute batter among the 12 muffin tins & slightly press down with your fingers.
  8. Sprinkle each with a few additional oats (optional)
  9. Bake at 350F for 16-18 minutes.
  10. Allow to cool slightly before removing. Enjoy!

And before we get to the pumpkin muffins here is a pick of my dog at brunch just because..img_3280

Pumpkin Plum Muffins

  • Servings: 12
  • Difficulty: medium
  • Print
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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 1/2 c old-fashioned or rolled oats
  • 3/4 c coconut flour
  • 2 T date sugar
  • 1 T baking powder
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp allspiceimg_3404
Wet Ingredients:
  • 1 1/2 T organic molasses
  • 1/2 c unsweetened apple sauce
  • 1 tsp vanilla extract
  • 1/4 c pumpkin puree
  • 1 1/4 c unsweetened plant-based milk of choice
Fold Ins:
  • 1 small plum

Directions

  1. Preheat the oven to 350F.
  2. Spray the holes of a 12 muffin tin with non-stick cooking spray.
  3. Add all dry ingredients to a food processor or blender. Blend until combined
  4. Add all wet ingredients to a large bowl & whisk.
  5. Pour dry ingredients into wet & stir until combined (Or combine with clean hands).
  6. De-pit & chop up the plum. Fold into the mixture using your hands.
  7. Distribute batter among the 12 muffin tins & slightly press down to smooth batter into the holes with your fingers.
  8. Sprinkle each with a few additional oats (optional)
  9. Bake at 350F for 16-18 minutes.
  10. Allow to cool slightly before removing. Enjoy!

Which version will you try?!

Breakfast · Dessert · Snack

Chai Pronuts

This weekend I went to Pictured Rocks in the Upper Peninsula of Michigan. It was absolutely stunning & I highly recommend visiting.

As I knew I would be camping & hiking, I wanted to make some bars & other protein baked goods for the trip. I had received 5 products from Bob’s Red Mill that I had never used before & was eager to try some of them out. I used 3 of those new products & an old staple, Garbanzo Bean Flour of their brand.img_3172

  • Egg Replacer: Being an egg-free baker I was excited to see how their egg replacer would work. It is similar to making a flax egg, but I like the end result better. I found the egg replacer to be less watery & more thick than a flax egg, enabling it a better binder.
  • Date Sugar: I love replacing sugar with dates but the process of boiling the date & chopping it up can be quite a bit of work. It also still usually ends up chunky & not distributed well. I love this date sugar because it is the same texture as sugar so mixes better, is healthy & tastes great! They make their date sugar out of just 2 ingredients, dates & oat flour.
  • Chai Protein Powder: I really liked baking with this protein powder. I have made chai bread before where I had to cook chai tea & infuse it into the bread. Baking with this chai powder was much easier & still yielded the same great taste.

So let me share my Chai Pronut recipe with you!

Chai Pronuts

  • Servings: 4
  • Print
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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 3/4 c garbanzo bean flour
  • 1/4 c chai protein powder
  • 1 tsp baking powder
  • 2 T date sugar
Wet Ingredients:
  • 1 T egg replacer + 3 T water
  • 1/4 c unsweetened nondairy milk
  • 1/2 c unsweetened apple sauce

Directions

  1. Preheat the oven to 350F.
  2. Spray 4 donut tins with non-stick cooking spray.
  3. Add all dry ingredients to a large bowl & whisk.
  4. In a medium sized bowl mix the 1 T egg replacer with 3 T water.
  5. Add in the nondairy milk & apple sauce to the medium size bowl & whisk.
  6. Pour the wet ingredients into dry & whisk until well combined.
  7. Distribute batter among the 4 tins.
  8. Bake at 350F for 13-15 minutes.
  9. Allow to cool before removing. I topped mine with plain yogurt, butterfly tea & bee pollen. Enjoy!

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And don’t forget your veggie burgers next time you camp 🙂

 

Breakfast · Snack

Slow-Cooker Baked Pumpkin Oatmeal

MMM… what’s that smell?img_3102

It’s Baked Pumpkin Oatmeal cooking in the Crock-pot & does it smell good!

This slow-cooker oatmeal is different than your average oatmeal because it’s thickened up while maintaining that creamy texture!

You won’t need a spoon for this oatmeal. Grab a fork & you’ll be good to go!

Why you will love this baked oatmeal:
  1. The warm pumpkin spice smell & taste.
  2. The thick & creamy texture.
  3. It makes for an excellent food prep.
  4. It is high in fiber & protein.
  5. It is low in calorie & fat.

Overall, it is healthy & delicious!

Slow- Cooker Baked Pumpkin Oatmeal

  • Servings: 4
  • Difficulty: easy
  • Print
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Credit: thekellydiet.blog

Ingredients

Note* This recipe uses rolled/ old-fashioned oats which is why the cooking time is so short. Steel cut oats would need a longer cooking time.

  • 2 c rolled or old-fashioned oats
  • 1 c pumpkin puree
  • 3 c unsweetened plant-based milk of choice
  • 1/4 c pure maple syrup (optional)
  • 1/2 T cinnamon
  • 1/2 T pumpkin pie spice
  • Pinch of pink himalyan salt
  • 1/2 c muesli + more to sprinkle on top

Directions

  1. Add all ingredients, except the muesli, to a slow-cooker.
  2. Stir & cook on low for about 1.5 hrs.
  3. When the liquid is absorbed & texture is thick, stir in the muesli.
  4. Allow to cool slightly. Eat right away or transfer to jars, sprinkle with additional muesli, cover & store in the fridge. Eat cold or reheated. Enjoy!

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Wouldn’t you get out of bed for the warm smell of pumpkin cooking?!

Breakfast · Snack

Butterfly Pea Flower Overnight Oats

I’m going to guess you read the title ‘Butterfly Pea Flower‘ & thought, ‘what?’

Well let me tell you about it! I came across Organic Dried Butterfly Pea Flower Tea while browsing Amazon Prime (one of the World’s greatest inventions, obviously).img_2824This tea

  • is full of antioxidants & has been proven through clinical research.
  • has anti- glycation properties (helps prevent against skin aging).
  • has anti-inflammatory & pain relieving properties.
  • And for someone into food aesthetic, it makes a gorgeous blue tea. AND if you add a bit of lemon juice it can turn a purplepink!

As an avid tea drinker & natural baker, I was excited 🙂

This is the first recipe I have made with the tea. I look forward to sharing this one with you and many more to come!

Butterfly Overnight Oats

  • Servings: 2
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

This recipe contains only 4 ingredients & doesn’t use any sugars or sweeteners! (If you want to make it sweeter add some berries!)

  • 1 c unsweetened plant-based milk of choice
  • 3 T dried pea flower tea
  • 1 c rolled oats
  • 1/2 c plain greek or non-dairy yogurt

Directions

  1. Add 2 T of your tea to an infuser.
  2. Bring your plant-based milk to a boil in a small pot & add the infuser (could also use a food strainer if do not own an infuser).img_2826
  3. Turn heat to low & simmer for 20 minutes. (Your milk will turn more blue as time passes.)
  4. Add your oats to a mason jar or container, pour in your tea & mix together with a fork.
  5. Add in your yogurt & last 1 T of dried tea & mix again.
  6. Cover & refrigerate for at least 4 hours, preferable overnight.img_2825
  7. In the morning eat as is or add some toppings! I added sliced banana, a bit more dried tea, bee pollen & hemp hearts. Enjoy!img_2879

What else would you make with this tea?!

Breakfast · Snack

Carrot-Ginger Protein Cakes & Cake Balls

To start… these ‘cakes’ turned out great!

I wasn’t sure what to call these, so I would love it if you gave them a try & gave me your input!

These ‘Protein Cakes’ are like a loaf of bread combined with a muffin while being dense, filling & sweet but not too sugary. So let’s call them a ‘Protein Cake’?! Okay 🙂

I used half the batter to make 3 ‘Protein Mini Cakes‘ & the other half to make 8 ‘Protein Cake Balls.’

I added a few of the cakes balls to my morning smoothie bowl that contains cauliflower & kale/spinach & was delicious 🙂img_2793

You can find the recipe for this smoothie bowl here, on my Instagram: @thekellydiet.

One last thing before we get to the recipe, I used shredded rainbow carrots for these cakes. One day after baking them all the carrots were green! Not sure if it was the combination of ingredients I used or how I stored them that caused this, but don’t worry they are fine, so feast on 🙂

Carrot- Ginger Protein Cakes

  • Servings: 7-10
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 1 T flax + 2 T water (for 1 thick flax eggs)
  • 1/2 c pumpkin puree
  • 1/2 c unsweetened apple sauce
  • 1/2 c unsweetened plant-based milk of choice
  • 1/2 c local raw honey or agave
  • 1 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
Dry Ingredients:
  • 1 c brown rice flour
  • 1/2 c coconut flour
  • 1/2 c almond flour
  • 1/2 tsp pink himalayan salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 c shredded or grated carrotimg_2722

Directions

  1. Preheat the oven to 400F.
  2. Spray 3 small cake tins or one loaf pan with non-stick cooking spray & set aside.
  3. In a small bowl mix the ground flax with water to prepare you flax egg & let set for at least 5 minutes.
  4. Add the rest of the wet ingredients to a medium size bowl & whisk until combined.img_2724
  5. In a large bowl, whisk together the dry ingredients.
  6. Pour the wet ingredients, including the flax egg, into the dry & stir to combine.
  7. Fold in the carrots.
Baking options:

Option #1: Pour the entire batter into a loaf pan, add to the oven & immediately turn the temperature down to 350F. Bake for 50-60 minutes.

Option #2: Distribute half the batter among 3 small cake/tart tins. Roll the other half of the batter into 8 ‘cake balls’ & place on a baking sheet lined with parchment paper or a silpat. Add both to the oven & immediately turn the temperature down to 350F. Bake the ‘protein cakes’ for about 25 minutes & the ‘cake balls’ for about 20 minutes.

Allow to cool before removing from tins or sheet. Keep stored in a container for up to 5 days. Enjoy!img_2780

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In what form will you make yours?!