Dessert · Snack

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!’

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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!

Pumpkin Peanut Butter Protein Bars

  • Servings: 8 bars
  • Difficulty: medium
  • Print

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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! See the source image

Happy October!

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Dessert · Snack

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!

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Fit Peanut Butter Cup Brownie

  • Servings: 4 large slices
  • Difficulty: medium
  • Print

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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!

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

Who will you share a slice with?

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Dessert · Snack

Protein Brookies

It’s my sister’s birthday. So how do I know how to celebrate, bake her something healthy & delicious of course! I have made a similar version of these brookies before using chickpeas. You can get the recipe here: Cookie-Dough Protein Brookies

So, what makes these ‘Protein’ Brookies?

The main ingredients are…

  • oats
  • coconut flour
  • vegan protein powder
  • powdered peanut butter

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

Cookie-dough Protein Brookies

  • Servings: 6
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

Base:
  • 3/4 c organic pumpkin puree
  • 1/2 c natural apple sauce
  • 1 T raw local honey or agave
  • 1/2 c oats (gluten free if needed)
  • 2 T organic powdered peanut butter
  • 2 T cocoa powder
  • 2 scoop plant-based peanut butter protein powder (I like Orgain)
  • 1/2 tsp baking soda
  • pinch of himalayan salt
Top:
  • 1/2 c coconut flour
  • 2 T oats
  • 2 T organic pumpkin puree
  • 1/3 c apple sauce or softened coconut oil
  • 3 T powdered peanut butter
  • 1/2 tsp cinnamon
  • Dash of vanilla extract
  • 1/4 c unsweetened plant-based milk of choice
  • 1/4 tsp baking soda
  • pinch of himalyan salt
Fold Ins:
  • 1 vegan mint chocolate bar chopped into chunks & slivers

Directions

Base:
  1. Preheat oven to 350 degrees.
  2. In a food processor add all base ingredients.
  3. Process until combined.
  4. Pour batter into 3 small cake tins, sprayed with nonstick olive oil spray, or into 1 prepared 8X8 pan & press down with a spatula.
  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. Pour batter on top of base & smooth with a spoon.
Bake:
  1. Top with chocolate chunks & lightly press them into the batter.
  2. Bake at 350 degrees for about 18 minutes.
  3. Let cool before eating. Enjoy!

snapseed-2If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

These Protein Brookies were great energy before a birthday hike 🙂

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Breakfast · Snack

Baked Overnight Oats

Okay this is my last recipe from this past 4th of July holiday weekend.

I was at my parents cottage & wanted to bake some healthy snacks for the drive & ferry back.

Now my parents are not the healthiest of people. This experience shows that you really can make something that is  yummy & good for you, with very little on hand.

While scouring their fridge & cabinets I was able to pick out oats, cinnamon, natural peanut butter, almond milk, yogurt & raspberries. There was no baking soda or powder, but I made it work.

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This is my dog sleeping while all this was going on.

You can tell he was extra tired from all the activities by the mere fact that he wasn’t at my feet looking for some free veggies, as he normally would when I am in the kitchen.

So, how would I describe these muffin bars:

  • They are the idea of overnight oats – therefore, feel free to change the recipe anyway you like. Use what ingredients you have on hand & what you like in your oatmeal or overnight oats.
  • They are a great last minute breakfast or snack to grab before heading out the door.
  • I meant to eat 2 for breakfast… but ate 3, & was extremely satisfied until lunch.
  • Their main ingredient is quick oats (Can replace with gluten free oats if needed. While I feel quick or rolled oats are the best for baking, feel free to experiment with steel cut).
  • Simple.

Baked Overnight Oats

  • Servings: 9 muffins
  • Difficulty: easy
  • Print

Ingredients

  • 2 1/2 c quick oats
  • 1 tsp cinnamon
  • 1/4 c natural peanut butter (or other nut or seed butter)
  • 1/4 c unsweetened vanilla almond milk (or other plant-based milk of choice)
  • 1/4 c plain* greek yogurt (or non-dairy)
  • Handful of raspberries (or any other fruit, seed, chocolate chips, etc)

*Most fruit flavored yogurts have about 26 grams of unnatural sugar while plain yogurts have only have 8 grams, all of which are naturally occurring sugars from lactose.

If you want flavored yogurt, stick to plain yogurt & sweeten it yourself with fruit, raw honey, or vanilla extract.

Directions

  1. Preheat oven to 350 degrees
  2. Spray 9 muffin tins with non-stick spray
  3. Mix all ingredients in a large bowl with a fork until well combined
  4. Distribute batter among the 9 muffin tins
  5. Bake at 350 degrees for 30 minutes
  6. Allow to cool before eating
  7. Store in a sealed container. Enjoy!

We took a ferry from Milwaukee to Muskegon. What’s a fun way you have traveled?!

 

Breakfast · Dessert · Snack

Cookie-dough Protein Brookies

If you are wondering what the featured image above has to do with these brookies…. this was where I found my dog while I was baking. Just chilling on my reusable grocery bags. He’s the weirdest & that’s why I love him.

Image result for chickpeasK, let’s talk about these Brookies. The main ingredients are oats & chickpeas. Chickpeas, also known as garbanzo beans, are legumes that are considered both a vegetable & protein food. Oh do I love chickpeas. They make great egg re-placers as well. I have successfully made yummy vegan frittatas & omelettes using chickpea flour. Chickpeas have more fiber & protein than eggs & none of the health or environment risks. Try it out!

You will love these Brookies because they are yummy enough for dessert yet healthy enough for breakfast! If you are just too hangry & want to eat it sooner, you can also not bake the dough, scoop it in a bowl & eat it raw*. Not a bad option…

 

 

*I had leftover chickpeas so I made this raw cookie dough to eat while the brookies were cooking: 

  • 1/2 c chickpeas (drained & rinsed)
  • 2 T organic pumpkin puree
  • 1/2 scoop plant-based vanilla protein powder
  • 1 T powdered peanut butter
  • 2 tsp stevia
  • 1/4 tsp cinnamon
  • dash of vanilla extract
  • pinch of himalyan salt

Instructions: Simply add all ingredients to a food processor. Process until combined. Add any desired toppings or enjoy straight from the bowl 🙂

K, now for the baked version…

Cookie-dough Protein Brookies

  • Servings: 6
  • Difficulty: medium
  • Print

Ingredients

Base:
  • 3/4 c organic pumpkin puree (can also use mashed banana)
  • 1 T stevia
  • 1/2 c natural apple sauce
  • 1/2 c oats
  • 1/4 c organic powdered peanut butter
  • 2 T cocoa powder
  • 1 scoop plant-based chocolate protein powder (I like Orgain)
  • 1/2 tsp baking soda
  • pinch of himalayan salt
Top:
  • 1 c chickpeas (drained & rinsed)
  • 2 T organic pumpkin puree (can also use mashed banana)
  • 3 T powdered peanut butter
  • 1/2 tsp cinnamon
  • 1 T stevia
  • Dash of vanilla extract
  • 2 T unsweetened vanilla cashew milk (or other plant-based milk of choice)
  • 1/4 tsp baking soda
  • pinch of himalyan salt

 

Toppings:
  • Cacao nibs

Directions

Base:
  1. Preheat oven to 350 degrees.
  2. In a mixer add all base ingredients.
  3. Mix until combined.
  4. Pour batter into 3 small cake tins, sprayed with nonstick olive oil spray, or into 1 prepared loaf pan & press down with a spatula.
  5. Set aside.
Top:
  1. Add all top ingredients to a food processor.
  2. Process & scrapes the side of the bowl until batter is thoroughly combined.
  3. Pour batter on top of base & press down with a spatula.
Bake:
  1. Sprinkle with a few cacao nibs.
  2. Bake at 350 degrees for about 18 minutes.
  3. Let cool before eating. The bars are also great cold. I cover my leftovers & keep them stored in the fridge. Enjoy!

What do you prefer, raw or baked?!