Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Mango Buch Smoothie’ that tastes like a mimosa!
And now for dessert!
These Chocolate Orange Muffins actually have the taste of a chocolate orange; while still being healthy enough to eat for breakfast!
They are also:
- high in protein & fiber
- bursting with flavor
Chocolate Orange Muffins
- 1 avocado
- 1 orange (whole including skin)
- 1/4 c raw local honey or pure maple syrup
- 1/4 c non-dairy milk or melted coconut oil
- 1 tsp vanilla
- 1 c whole wheat flour
- 1/3 c oats
- 1/4 c cocoa powder
- 1/4 c cacao powder
- 1 tsp cinnamon
- 1 tsp baking soda
- Preheat oven to 350F.
- Spray 9 muffin holes with olive oil spray & set aside.
- Slice your avocado and orange into smaller pieces.
- Add all wet ingredients to a food processor. Process until everything is broken down and combined.
- Add in your dry ingredients. Process until everything is combined.*
- Distribute your batter among the 9 muffin holes. Smooth the tops with a spoon.
- Bake for 18 minutes. Allow to cool before removing from pan.**
*If your food processor is too small to hold everything, after processing your wet ingredients add in your oats and process again. Then transfer everything to a mixing bowl, add in the rest of your dry ingredients and whisk. I topped mine with prepared powder peanut butter. And ate them after refrigerated because I think they taste best chilled. Allow a few hours for all the flavors to settle before eating.
If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!
Enjoy the weekend!
Before we get to the socca, here is a recipe for “No Bake PB 🍌 Bites” that I posted on my Instagram this past weekend: @thekellydiet.
1️⃣In a large bowl mix with a fork
🔹2 c rolled oats
🔹1 tsp cinnamon
🔹 1 tsp vanilla
🔹splash of almond milk
🔹1/4 c raw 🍯 or pure maple syrup
🔹1 large ripe mashed 🍌
🔹1/2 c natural peanut butter or almond or 🌻 butter 🔹1/4 c mini morsels or cacao nibs
2️⃣Use an 🍦 scoop to spoon batter 2️⃣roll into balls & 3️⃣refrigerate. Enjoy!
Follow my Instagram for more recipes that may not be posted on the blog!
K now to socca!
This was my first time trying/making Socca & it turned out great!
So what is Socca?
- It is a type of thin, unleavened pancake or crêpe made from chickpea flour.
- It is a great source of fiber, protein & has a slew of vitamins & minerals.
I added just a bit of chia seeds to my socca for extra nutrients & to help absorb more of the liquid in the batter.
This recipe is easy to make & lets you be creative by choosing your own toppings.
- You can top it with nut butter & fruit for a healthy dessert, or
- with veggies & a homemade sauce for a yummy & nutritious meal.
*This makes one socca so double recipe as need.
Toppings I used:
- Roasted brussles sprouts
- Baked sweet potato chunks
- Sauteed peppers
- Sauteed mushrooms
- Organic white wine vinegar
- Italian seasoning
Avocado/ yogurt sauce:
- 1/3 of an avocado
- 1/4 c cilantro
- 1/4 c plain greek or non-dairy yogurt
- 1 tsp lemon juice
- Add all the socca ingredients to a small bowl.
- Whisk & set aside for half an hour to allow seeds to soak & mixture to thicken.
- Heat a small sized skillet on medium heat & spray with non stick spray.
- Once pan is hot & mixture has set, spoon batter into the pan & make sure it is evenly distributed (the benefit of using a small pan is that you can smooth the batter among the whole pan for an even distribution & perfect circle).
- Let batter cook for 3 minutes.
- Use a spatula to carefully lift sides, then flip.
- Allow to cook on the other side an additional 3 minutes.
- Remove from pan & top with desired toppings.
- I first roasted my brussels sprouts & sweet potato, without any oil, & sprinkled with Flavor God’s Italian Seasoning.
- I sauteed the mushrooms & peppers in organic white wine vinegar.
- Add all avocado/yogurt sauce ingredients to a blender.
- Blend until smooth.
- I added the sauce to a clear squirt bottle to distribute evenly on top.
What will you top your socca with?!
Quick side note: Some more simple recipes I post only on my Instagram: @thekellydiet.
Like my dinner last night…
Spaghetti Squash seasoned with Italian Seasoning; tempeh, peppers, zucchini & mushrooms all sauteed in Liquid Aminos; added to a bowl with diced tomato & sprinkled with nutritional yeast. So delicious, easy, healthy & yummy. You could also top with pizza sauce, pasta sauce or salsa.
So, for more plant-based foods that may not get posted on the blog follow: @thekellydiet
K now for some Enchiladas!
Sweet Potatoes, Butternut Squash, Pumpkin. – 3 nutritious & yummy foods that are interchangeable in many recipes ~especially breads, smoothies & casseroles.
All are excellent sources of Vitamin A & C and have a ton of fiber.
So for these enchiladas I used sweet potato, but feel free to replace with butternut squash or pumpkin.
These enchiladas are packed with nutrients & are extremely filling. I have made them four times & they have always been a crowd pleaser. I have made them with red & green enchilada sauce & enjoyed both.
So let’s get to the recipe!
Vegan Sweet Potato Enchiladas
- One large sweet potato, cubed
- 1/2 c raw cashews
- 3/4 c salsa
- 1 bell pepper, chopped
- 1 15 oz organic box or can of black beans, drained & rinsed
- 1 tsp himalyan salt
- 1/2 tsp cumin
- 1/4 tsp cayenne
- Handful of spinach/kale
- 1/4 c nutritional yeast
- 11-12 corn tortillas
- 1 18 oz package of enchilada sauce
- Sliced avocado, diced tomato & fresh cilantro, for serving
- Prep sweet potato by either piercing with a fork & baking at 400F for one hour or chopping it into cubes & steaming until soft.
- While that is cooking, soak cashews in warm water & set aside.
- Preheat oven to 350F.
- Drain cashews, then add to a blender along with the salsa & bell pepper. Blend until smooth.
- Add in beans, spices & kale/spinach & blend again until well combined.
- Pour mixture into a medium sized bowl. Stir in the sweet potato & nutritional yeast.
- Take out a 13X9 pan & pour just enough enchilada sauce to cover the bottom.
- Spoon filling into tortillas, fold them up & place seam-side down in the pan. Once all enchiladas are laid next to each other, cover them with the rest of the enchilada sauce.
- Bake at 350F for 30 minutes.
- Allow to cool slightly & serve with desired toppings. Enjoy!
Are there any other veggies or spices you would add to the mixture?!
I am excited for this post because it incorporates 3 of my favorite things, 1) Chickpeas 2) Pancakes 3) Veggies.
Why do I love chickpeas?
- For their Nutrition:
- 1 c of chickpeas contains 15 g of protein & 12 g of fiber
- 1 c also equals 269 calories & 4 g of fat, none of which is the unhealthy saturated or trans varieties
- They are a source of 10 different vitamins
- For their extended uses:
- You can eat them straight out of a can (rinse them first)
- You can cook, bake or roast them
- You can turn it into chickpea flour*, which you can also buy
- I have used chickpeas in breakfast recipes, salads, lunches/ dinners, & many desserts/ snacks!
*To make your own chickpea flour: Simply place dried chickpeas into your food processor or high speed blender. Pulse several times until the chickpeas are broken down into a fine powder & a flour begins to form. Do not over-process because the flour will turn into a paste – which I also like to use, just not when I am looking to make flour 🙂
Chickpea Pancake Omelette
- 3/4 c chickpea/ garbanzo bean flour (I used Bob’s Redmill)
- 3/4 c + 2 T unsweetened plant-based milk (More if needed; you don’t want the batter to be too thick. Desired consistency of pancake batter)
- 2 tsp apple cider vinegar
- 1 T nutritional yeast/ nooch
- 1/4 tsp Italian zest seasoning (I like Flavor God’s)
- 1/4 tsp garlic powder
- 1/4 tsp turmeric
- 1/4 tsp baking soda
- 1/4 tsp Himalayan salt
- 2 T diced red onion
- 3 baby peppers: red, yellow & orange
- Small handful of zoodles / spiralized zucchini
- 2 baby carrots, thinly sliced
- 2 long flat kale leaves, stem removed & torn into pieces
- 4 Brussels sprouts, shredded
- 1/4 of a golden beet, thinly sliced
- 1 T fresh chopped cilantro
- Beet hummus (recipe if Falafel Buddha Bowl post)
- Black bean salsa
- Fresh cilantro
- Sliced Peaches
- In a measuring cup, whisk together the chickpea batter. Set aside.
- In a heated nonstick skillet, saute all veggies on medium heat. Remove & place on a plate.
- Pour half the batter into the pan like you would a pancake. Add the veggies to one side of the batter.
- Wait for bubbles to form & the batter to firm up & then gently fold over one side to cook another minute. Cover with a lid, turn off heat, & allow to steam for a few more minutes.
- Garnish with desired toppings or make a whole bowl out of it! Enjoy 🙂
What veggies would you use?!