Lunch / Dinner

Curried Chickpea Salad & Rosemary Potatoes

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like my ‘The Healthiest Pie around’ recipe.

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Now onto these side dishes!

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Thanksgiving is in 4 days! Here are 2 healthy & delicious side dishes that everyone can eat đŸ™‚

They are:

  • vegan
  • gluten-free
  • nut-free

Curried Chickpea Salad

  • Servings: 10
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 2, 15 oz. cans garbanzo beans (drained & rinsed)
  • 1 c grated carrots
  • 1/2 c dried cranberries
Sauce:
  • 3 T tahini
  • 2 T lemon juice
  • 1/2 T ACV
  • 1/2 T liquid aminos
  • 1/2 T pure maple syrup
  • 1 tsp curry
  • 1 tsp cumin

Directions

  1. Add your chickpeas, carrots & cranberries to a large bowl.
  2. Add your sauce ingredients to a small bowl & whisk until combined.
  3. Pour your sauce onto your chickpea mixture & mix everything together with a fork. Cover & refrigerate. Enjoy!

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

Rosemary Potatoes & Brussel Sprouts

  • Servings: 10
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1.5 lb small red potatoes
  • 2 T coconut oil
  • 1 T paprika
  • 1.5 tsp rosemary leaves, finely crushed
  • 1 tsp garlic powder
  • 1/2 tsp pink himalayan salt
  • 10 large brussels sprouts
  • ground pepper

Directions

  1. Preheat your oven to 425F.
  2. Rinse your potatoes. Line a baking sheet with a silpat and spread your potatoes onto the sheet.
  3. Melt your coconut oil and pour on top of your potatoes.
  4. Immediately, while the coconut oil is still hot, sprinkle onto your potatoes the paprika, rosemary, garlic and salt.
  5. Mix everything together on the sheet with your hands or a spoon.
  6. Bake for 45-50 minutes.
  7. While that is baking, slice your brussels sprouts into halves or thirds.
  8. With 12 minutes left of the potatoes baking, remove your sheet from the oven. Add your brussels sprouts. Grind fresh pepper across the sheet and mix everything together once more with a spoon.
  9. Place back into the oven and allow to finish baking the last 12 minutes. Serve hot. Enjoy!

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 Thanksgiving!

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Lunch / Dinner

Quinoa Pumpkin Chili

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

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Now onto this ‘Pumpkin Chili!’

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Why to love this recipe:

  • Easy to make (thanks to the crockpot)
  • Perfect for food prepping
  • Filled with veggies that can be swapped for any others you prefer or have on hand
  • Filling
  • Healthy
  • Delicious
  • Fall ready
  • Vegan as always đŸ™‚

Quinoa Pumpkin Chili

  • Servings: 6
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 3 c filtered water or vegetable broth
  • 2 c greens (kale/spinach/chard)
  • 1 sliced zucchini
  • 1 c uncooked quinoa
  • 1 15 oz can organic pumpkin puree
  • 1 15 oz can black beans (drained & rinsed)
  • 1 15 oz can corn (drained & rinsed)
  • 1 6 oz can tomato paste
  • 1/2 red onion, chopped
  • 1/2 T cinnamon
  • 2 tsp black garlic puree
  • 1 tsp curry
  • 1 tsp turmeric
  • 1/2 tsp pink himalayan salt

Directions

  1. Add all ingredients to a crockpot.
  2. Stir & cook on high heat for 3 hrs, or low for 6.
  3. Serve hot. 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

Happy Fall!

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Lunch / Dinner

Quinoa Rainbow Stew

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Vegan Dog Treats filled with Veggies’!

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Now onto this ‘Quinoa Rainbow Stew!’

Why to love this recipe:

  • Can be made in a crockpot or on the stove
  • Perfect for food prepping
  • Filled with veggies that can be swapped for any others you prefer or have on hand
  • Filling
  • Healthy
  • Delicious
  • Vegan as always đŸ™‚

Quinoa Rainbow Stew

  • Servings: 3
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 c veggie broth or filtered water
  • 3/4 c un-cooked quinoa
  • 1 15 oz can, petite diced tomatoes
  • 1 c cubed butternut squash
  • 1/2 a zucchini, sliced
  • 1/2 an eggplant, sliced & chopped
  • 7 stalks asparagus, chopped
  • 1 tsp black garlic puree
  • 1 tsp turmeric
  • 2 tsp Flavor God’s Everything Spicy seasoning (or other natural spices of choice)
Optional Toppings:
  • Fresh Basil
  • Nutritional Yeast

Directions

  1. Add all ingredients to a crockpot OR large skillet sprayed with avocado spray.
  2. Stir & cook on high heat in the crockpot for 4 hours; OR in your skillet on medium heat on the stove for about 20 minutes (or until liquid is absorbed and quinoa is cooked), stirring occasionally.
  3. Serve hot with things like fresh basil & sprinkled with nooch. Or cover & refrigerate or freeze as a food prep. Enjoy!

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 Tuesday. It’s never too late to food-prep for the rest of the week!

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Lunch / Dinner

Chickpea Veggie Burgers

Related imageWhen someone thinks of the 4th of July what usually comes to mind?

  • Fireworks
  • Warm weather
  • Friends & Family
  • Games
  • Alcohol
  • And of course, Grilling

As I knew I was going to be traveling to my parents cottage for the 4th, I asked my mom if she would pick up some frozen veggie patties that I could grill. I wanted to make it as easy as possible as I knew she would already be doing a lot of cooking.

Instead she responded asking if I wanted to make my own, which of course I did.

These Chickpea Veggie Burgers are fast & easy to make, yummy & a great food prep idea as well. Get out your grill!

 

 

Chickpea Veggie Burgers

  • Servings: 6 patties
  • Difficulty: easy
  • Print

Ingredients

  • 1 can chickpeas (drained & rinsed)
  • 1 c oats
  • 1/2 red onion, diced
  • 1 small zuchinni, grated
  • 1/4 c fresh cilantro, finely chopped
  • 1 T hot sauce
  • 2 T natural nut butter or tahini
  • 1 tsp cumin
  • Dash of cayenne
  • 1 tsp garlic powder
  • Pinch of himalayan salt
  • Black pepper to taste
  • 2 T avocado or olive oil

Directions

  1. Add chickpeas to a bowl & mash with a fork
  2. Add the rest of the ingredients to the bowl
  3. Mix everything together with your hands until well distributed & combined
  4. Form mixture into 6 patties (can seal & refrigerate or freeze for later if food-prepping)
  5. Grill at 400F for about 20 minutes, flipping halfway through (You can also cook these in a pan if desired)
  6. Add toppings or make a yummy bowl along with other grilled veggies!

What are you favorite vegetables to grill?!