Crustless Pumpkin Pie

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘4 ingredient, Spaghetti Squash Bowl!’

Now for some pie!

You’re hungry. You don’t want to make something that requires 1,000 ingredients you don’t own. You want something sweet but not loaded with butter & sugar. It’s fall so, pumpkin is a must. Well…. here is the perfect solution!

This Crustless Pumpkin Pie is….

• 100% vegan
• Rich in nutrients from the pumpkin 
• Lower in sugar than regular pie
• Sweet
• Filling
• Contains flax which is good for your hair & skin
• Delicious!

• Servings: 45
• Time: mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog @thekellydiet

Ingredients

Ingredients:

• 1 15 oz. can pumpkin puree
• 3/4 c non-dairy milk
• 1/3 c organic coconut sugar (I used Now Foods Official)
• 1/2 c plain, non-dairy greek yogurt (I used Ripple.)
• 3 T ground flax
• 1 T cornstarch
• 2 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg

Toppings:

• Dairy- free whipped cream

Directions

1. Preheat oven to 350F.
2. Spray a pie tin or 3 small tart tins (bottom & sides) with olive oil spray & set aside.
3. Add all ingredients to a large mixing bowl & whisk until combined.
4. Pour into tin & bake for 35-40 minutes.
5. When done baking, place pie in freezer for 20 minutes before removing from tin.
6. Top with non-dairy whip cream. I suggest keeping any leftovers covered & refrigerated. Enjoy!

Happy Baking 🙂

 

 

Gingerbread Birthday Cookies

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Vegan Enchilada Pie!’

Now for some Gingerbread Birthday Cookies!

These cookies are super healthy & insanely delicious!

The only sweetener is 2 T molasses and no oils are used.

They are soft, sweet and have such a great ginger- molasses flavor.

Cause here at The Kelly Diet you never have to compromise taste for health!

• Servings: 7 Cookie Drops
• Time: 20 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 1 c sprouted spelt flour
• 1/2 c coconut flour
• 2 tsp ground ginger
• 1/2 tsp baking soda
• 1/2 tsp himalayan salt
• Desired amount of sprinkles (optional)

Wet Ingredients:

• 1/2 c non-dairy milk
• 1/3 c pumpkin spice apple sauce
• 2 T molasses

Directions

1. Preheat the oven to 350F. Line a baking sheet with a silpat & set aside.
2. Add your dry ingredients to a large mixing bowl & whisk.
3. Add in your wet ingredients and mix until combined.
4. Use an ice-cream scooper to distribute 7 scoops of batter on ur baking sheet.
5. Bake for 11 minutes. Enjoy!

 

See ya next time!

 

 

 

 

Pumpkin Peanut Butter Protein Bars

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Unicorn Wraps!’

Now for some delicious Pumpkin Peanut Butter Protein Bars!

These fit and protein packed bars are also yummy enough for dessert! Bonus, they are also super easy to make!

The main ingredients are…

• organic steel cut oats
• vegan peanut butter protein powder (I like @drinkorgain –has only 1 g of sugar)
• organic pumpkin

Let’s get baking!

• Servings: 8 bars
• Time: 30 minutes
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

• 1/2 c organic pumpkin puree
• 1/2 c natural apple sauce
• 3/4 c organic steel cut oats (gluten free if needed)
• 2 scoops (46g) plant-based peanut butter protein powder (I like Orgain)
• 1/2 tsp baking soda
• pinch of himalayan salt

Drizzle:

• 1/4 c Peanut Butter Powder
• 1/4 c filtered water
• 1 T Cocoa Powder
• 80% cacao or  non-dairy chocolate chips

Directions

1. Preheat oven to 350 degrees. Spray an 8×8 pan with non-stick olive oil spray & set aside.
2. In a food processor add all ingredients.
3. Process until combined.
4. Pour batter into your pan & smooth with a spoon.
5. Bake at 350 degrees for about 15 minutes.

Drizzle:

1. Once done baking and cooled, add all drizzle ingredients, except your choc chips, to a small bowl. Use a fork to mix until combined.
2. Pour drizzle on to top of your base.
3. Sprinkle on some choc chips, slice and enjoy! Great served warm or eaten cold after refrigerated.

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

Happy October!

Fit Peanut Butter Cup Brownie

Hey guys!

How would you like to take the Peanut Butter & chocolate layered idea of a Peanut Butter Cup & turn it into a healthy & fit snack?!

If you don’t like the idea… well idk we probably shouldn’t be friends.

For those of you who do like the idea, let me show you how it’s possible!

The main ingredients are…

• organic oats
• coconut flour
• vegan peanut butter protein powder (I like @drinkorgain –has only 1 g of sugar)
• organic sweet potato puree (can also replace with organic pumpkin puree)

All these ingredients are protein packed! They are also low in fat, high in fiber, & low in sugar… per usual here at The Kelly Diet 🙂

So let’s get that delicious peanut butter/ chocolate fix with this fit option!

• Servings: 4 large slices
• Time: 45 minutes
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

Base:

• 1/2 c organic sweet potato puree
• 1/2 c natural apple sauce
• 3/4 c organic oats (gluten free if needed)
• 2 scoops (46g) plant-based peanut butter protein powder (I like Orgain)
• 1/2 tsp baking soda
• pinch of himalayan salt

Top:

• 1/2 c coconut flour
• 1/2 c apple sauce
• 1/2 c unsweetened plant-based milk of choice
• 2 T cocoa powder
• 1 tsp cinnamon
• Dash of vanilla extract
• 1/4 tsp baking soda

Directions

Base:

1. Preheat oven to 350 degrees. Spray a pie tin with non-stick olive oil spray & set aside.
2. In a food processor add all base ingredients.
3. Process until combined.
4. Pour batter into your pan & smooth with a spoon.
5. Set aside.

Top:

1. Add all top ingredients to your clean food processor.
2. Process & scrapes the side of the bowl until batter is thoroughly combined.
3. Spread batter on top of your base later.

Bake:

1. Bake at 350 degrees for about 20 minutes.
2. Let cool before eating. Enjoy!

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

Who will you share a slice with?

Ginger Apple Bread

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Sunshine Antioxidant Breakfast Cookies!’

Now onto this ‘Ginger Apple Bread.’

This healthy dessert bread is:

• oil-free
• low in sugar
• moist
• fiber & protein packed (thanks to ingredients like quinoa flour)
• clean
• great anytime of the day
• delicious with chunks of apple and a hint of ginger!

• Servings: 9 thick slices
• Time: 45 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 1/2 c organic sweet potato puree
• 1/2 c unsweetened apple sauce
• 1/2 c non-dairy milk
• 1/3 local raw honey
• 1 tsp apple cider vinegar
• 1 tsp pure vanilla extract

Dry Ingredients:

• 1 1/2 c organic sprouted spelt flour
• 1/2 c quinoa flour
• 1/2 tsp pink himalayan salt
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground ginger
• 1/4 tsp ground cloves

Additional:

• 1 medium apple, diced

Directions

1. Preheat the oven to 350F.
2. Spray a loaf pan with non-stick cooking spray & set aside.
3. Add all your wet ingredients to a large mixing bowl & whisk until combined.
4. Add in the dry ingredients & beat until combined.
5. Fold in the diced apples.
6. Pour the entire batter into a loaf pan & smooth.
7.  Bake for about 50 minutes or until edges are crispy &  a knife inserted comes out clean.
8. Allow to cool before slicing. Keep stored in a container for up to 4 days. Enjoy!

Hope everyone had an amazing weekend!

 

 

 

 

Zucchini Bread Cupcakes

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Pink Berry Cauliflower Porridge!’

Now for some of the healthiest cupcakes you will find!

These cupcakes are made with a zucchini bread base & spread with an avocado frosting.

The only sugar in the base of the cupcakes is 1/3 c local honey. As for the frosting, just cocoa powder & 3 dates!

So if you ever wanted a cupcake for breakfast, here you go 🙂

• Servings: 9
• Time: 40 minutes
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

Zucchini Bread Ingredients:

• 3 T chia seeds
• 3 T ground flax
• 3/4 c non-dairy milk
• 1/3 c local honey or pure maple syrup
• 1/2 c non-dairy yogurt (I use So-delicious unsweetened coconut yogurt)
• 1 ripe banana
• 1 zucchini, shredded
• 1/2 c organic sprouted flour
• 1/4 c coconut flour
• 2 tsp cinnamon
• 1 tsp baking soda

Frosting Ingredients:

• 1 ripe avocado
• 1/4 c non-dairy yogurt
• 2 T cocoa powder
• 3 softened & pitted dates

Directions

1. Preheat the oven to 350F.
2. Add your chia seeds, flax seeds & milk to a small bowl. Mix & set aside for at least 15 minutes.
3. Put your dates in a small bowl & cover with boiling water. Let sit to soften for at least 15 minutes.
4. Spray 9 holes of a muffin tin with non-stick cooking spray & set aside.
5. Add all your wet ingredients to a large mixing bowl & whisk until combined. Mix in your chia, flax mix when set.
6. Add in the dry ingredients & beat until combined.
7. Use an ice-cream scooper to distribute batter among your 9 muffin holes.
8.  Bake for about 25-30 minutes or until edges are slightly golden brown & a toothpick inserted comes out clean.
9. While that is baking prepare your frosting. Add all frosting ingredients to a food processor & process until combined & creamy. Refrigerate.
10. When the zucchini bread muffins are done baking, all to cool completely before frosting.
11. Frost your muffins, top with desired toppings & enjoy!

I hope everyone enjoyed the holiday!

 

 

 

 

Healthier, Carrot-Ginger Dessert Bread (Version 2)

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Vegan Pizza made with Farmer’s market Veggies!’

Now onto this ‘Healthier, Carrot-Ginger Dessert Bread!’

This version, Version 2, is more sweet & moist for more of that dessert bread taste!

Coconut oil is getting a lot of debate right now, being called ‘basically poison.’ I don’t use coconut oil often & don’t eat much fat in general. So for me, I don’t think baking with it occasionally is a problem. If you feel like you would rather avoid it try using non-dairy, non-soy plain greek yogurt instead! You can replace it for the full amount or keep half the amount of coconut oil & replace the other half with the yogurt 🙂

This ‘dessert’ version is still way healthier than your average banana or zucchini bread loaded with sugar, butter, & white flour. So bake this puppy up, don’t stress, & enjoy!

Healthier Carrot- Ginger Dessert Bread

• Servings: 9 thick slices
• Time: 45 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 1/2 c pumpkin puree
• 1/2 c unsweetened apple sauce
• 1/2 c melted coconut oil OR non-dairy plain greek yogurt
• 1/2 local raw honey
• 1 tsp apple cider vinegar
• 1 tsp pure vanilla extract

Dry Ingredients:

• 2 c organic sprouted spelt flour
• 1/2 tsp pink himalayan salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 2 c shredded or grated carrot

Directions

1. Preheat the oven to 350F.
2. Spray a loaf pan with non-stick cooking spray & set aside.
3. Add all your wet ingredients to a large mixing bowl & whisk until combined.
4. Add in the dry ingredients & beat until combined.
5. Mix in the carrots.
6. Pour the entire batter into a loaf pan & smooth.
7.  Bake for about 45 minutes or until edges are crispy &  a knife inserted comes out clean.
8. Allow to cool before slicing. Keep stored in a container for up to 4 days. Enjoy!

Have a great week everyone!

 

 

 

 

Healthy Shortbread Twix Bars

Before diving into this recipes don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Acorn Squash Quinoa Bowl‘ 🙂

Now let’s talk about these Healthy Shortbread Twix Bars!

• The base layer is a fluffy, coconut flour shortbread
• The filling is a date caramel paste
• & the top is chocolate peanut butter powder sprinkled with raw coconut flakes!

Healthy

• Servings: 12 Twix Bars
• Time: 30 minutes
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

Base:

• 2/3 c coconut flour
• 1/3 c no sugar added apple sauce
• 3 T raw local honey or agave
• 2 T non-dairy milk

Filling:

• 6 pitted & chopped dates
• 1 tsp vanilla
• 1/4 c garbanzo bean flour
• 1 ripe banana

Top:

• 1/2 c chocolate peanut butter powder (Such as PB Fit or PB2)
• 1/4 c filtered water
• Raw, unsweetened shredded coconut

Directions

1. Preheat the oven to 350F. Spray an 8×8 pan with coconut oil spray & set aside.
2. Add your dates to a small bowl. Pour boiling water into the bowl to cover dates. Let sit for at least 20 minutes.
3. Add your base ingredients to a medium sized bowl & beat or mix with hands until combined.
4. Press base batter into the bottom of your tin and bake for 10 minutes.
5. While that is baking rinse your dates & add them to a food processor along with the rest of your filling ingredients. Process until combined.
6. When your base layer is done baking, pour you filling batter on top. Smooth & bake for 15 minutes.
7. While that is baking mix your peanut butter powder with your filtered water in a small bowl & set aside.
8. When the 15 minutes are up, set your pan in the freezer for 20 minutes to cool. Then spread your chocolate peanut butter on top, sprinkle with coconut & freeze for another 20-30 minutes before cutting into bars. Enjoy!

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

Who will you share your Twix Bars with?!

 

 

 

Brownie Batter Oat Muffins

Before diving into this recipes don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Acorn Squash Quinoa Bowl‘ 🙂

Now let’s talk about these Brownie Batter Oat Muffins!

They are:

• Vegan
• Protein & fiber packed
• Free of any oils or sugar
• Chocolatey
• Easy to make
• Made with only clean, natural ingredients
• Filling
• Metabolism boosting

• Servings: 7 muffins
• Time: 25 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1 c oats (gluten free if needed)
• 1/2 c unsweetened apple sauce
• 1/4 c coconut flour
• 1/4 c non-dairy milk (I used Ripple)
• 1 ripe banana
• 3 T cocoa powder
• 1/2 T chia seeds
• 1 tsp vanilla extract
• 1 tsp baking powder
• dash pink himalayan salt

Additional:

• Handful non-dairy chocolate chips
• Prepared Chocolate Peanut Flour/ PB Fit or PB2
• Unsweetened Raw Shredded Coconut
• 3 Pitted dates sliced in half

Directions

1. Preheat the oven to 350F. Spray 7 holes of a muffin tin with coconut oil spray & set aside.
2. Add all ingredients to a large mixing bowl.
3. Beat/mix until everything is combined.
4. Fold in your chocolate chips.
5. Distribute batter among the 7 muffins tins with an ice-cream scooper
6. Bake for 18 minutes or until a knife inserted comes out clean. Once cooled, remove from tins & top with prepared chocolate powdered peanut butter, shredded coconut & sliced dates. Enjoy!

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

Happy Saturday!

 

 

 

PB fit Banana Bars

Before diving into this recipes don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Acorn Squash Hummus‘ 🙂

Now let’s talk about these PB Fit Banana Bars!

They are:

• Vegan
• Protein & fiber packed
• Soft
• Gluten-Free/ Grain-Free
• Easy to make
• Made with only clean, natural ingredients
• Fueling
• Metabolism boosting

• Servings: 2 big or 4 medium sized bars
• Time: 18 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1/2 c coconut flour
• 1 ripe banana
• 1/4 c peanut flour (I used PB Fit)
• 1/4 c non-dairy milk (I used Ripple)
• 1 T flax seed
• 1 T chia seeds
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp baking soda
• dash pink himalayan salt

Additional:

• Prepared Peanut Flour/ PB Fit
• Sliced Banana

Directions

1. Preheat the oven to 350F. Spray two circle or heart shape tart tins with non-stick cooking spray (alternatively you could you use a loaf or 8×8 pan), and set aside.
2. Add all ingredients to a food processor.
3. Process until everything is combined, stopping occasionally to scrape the sides of the bowl.
4. Distribute batter among tins & smooth with a spoon.
5. Bake for 12 minutes or until edges are slightly golden brown & a knife inserted comes out clean. Once cooled, remove from tins & top with additional prepared powdered peanut butter & sliced banana. 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 week 🙂