Snack

Light Banana Cream Muffins

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like these Rutabaga fries!

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Now onto these light banana muffins!

These muffins are made with Orgain’s plant-based Cookies and Cream Protein Powder. I love it!!! If you don’t own any use any other flavor you have like vanilla, chocolate or peanut butter. The taste will be different but still delicious!

These muffins are the best in health & taste!

  • Clean
  • Vegan
  • Healthy
  • Free from regular flour
  • Light & airy
  • Fiber & Protein Packed
  • Filling
  • Oil- free
  • Chocolatey
  • Delicious

Light Banana Cream Muffins

  • Servings: about 12
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 6 scoops (5/8 c) @drinkorgain Cookies & Cream protein powder*
  • 1 c quick oats (gluten-free if needed)
  • 2 T coconut flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt

*Can replace with a vanilla, chocolate or PB plant-based protein powder

Wet Ingredients:
  • 4 large ripe bananas
  • 1 c natural apple sauce
  • 1/4 c pure local honey or agave
  • 1 tsp vanilla extract

Additional:

  • Handfull non-dairy chocolate chips
  • Dried Cranberries

Directions

  1. Preheat the oven to 350F. Spray a muffin tin with non-stick spray & set aside.
  2. Add your ripe bananas to a large mixing bowl & beat until pureed.
  3. Add the rest of your wet ingredients to your mixing bowl & mix until combined.
  4. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  5. Pour your dry ingredients into your wet & mix until just combined.
  6. Fold in your choc chips.
  7. Use an ice-cream scooper to distribute your batter among the 12 muffin holes.
  8. Bake for 20 minutes or until a toothpick comes out clean. 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 Almost Friday!

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Dessert · Snack

Cookies & Cream Pronuts 2.0

These protein donuts are made with Orgain’s Cookies and Cream Protein Powder. I love it!!! If you don’t own any, use any other flavor you have like vanilla, chocolate or peanut butter. The taste will be different but still delicious!

These pronuts are the best of both worlds.

  • Clean
  • Vegan
  • Healthy
  • Fiber & Protein Packed
  • Filling
  • Chocolatey
  • Delicious

What makes these different from the original version?

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I used Ripple Pea non-dairy milk in place of the coconut oil to make them healthier without compromising taste.

I also blended the oats into oat flour to create a less grainy texture.

Lastly, I doubled the recipe because one batch just wasn’t enough 🙂

Cookies & Cream Pronuts 2.0

  • Servings: 12 donuts
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 140g @drinkorgain Cookies & Cream protein powder (or other flavor on hand)
  • 2 c oat flour (simply blend oats in a blender until reaches a fine flour texture)
  • 2/3 c coconut flour
  • 2 tsp baking soda
  • 1 tsp pink himalayan salt
Wet Ingredients:
  • 2 large ripe banana
  • 1 c natural apple sauce
  • 1/2 c non-dairy milk
  • 1/2 c pure local honey or agave

Additional:

  • Handfull non-dairy chocolate chips

Directions

  1. Preheat the oven to 350F. Spray 2, 6 hole donut tins with coconut oil spray & set aside.
  2. Add your ripe bananas to a large mixing bowl & beat until pureed.
  3. Add the rest of your ingredients to your mixing bowl & mix until combined.
  4. Fold in your choc chips.
  5. Distribute your batter among the donut holes.
  6. Bake for 15 minutes or until a toothpick comes out clean. 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

Night guys!

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Dessert · Snack

Cookies & Cream Protein Muffins

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this step by step video on how to pickle veggies!

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Now onto the protein muffins!

These protein muffins are made with Orgain’s plant-based Cookies and Cream Protein Powder. I love it!!! If you don’t own any use any other flavor you have like vanilla, chocolate or peanut butter. The taste will be different but still delicious!

These protein muffins are the best in health & taste!

  • Clean
  • Vegan
  • Healthy
  • Free from regular flour
  • Fiber & Protein Packed
  • Filling
  • Oil- free
  • Chocolatey
  • Delicious

Cookies & Cream Protein Muffins

  • Servings: about 10
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 3 scoops (70g) @drinkorgain Cookies & Cream protein powder
  • 1 c quick oats (gluten-free if needed)
  • 1/3 c coconut flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 2 large ripe banana
  • 4 oz natural apple sauce
  • 1/4 c non-dairy milk
  • 1/4 c pure local honey or agave
  • 1 tsp vanilla extract

Additional:

  • Handfull non-dairy chocolate chips

Directions

  1. Preheat the oven to 350F. Spray a muffin tin with non-stick spray & set aside.
  2. Add your ripe bananas to a large mixing bowl & beat until pureed.
  3. Add the rest of your wet ingredients to your mixing bowl & mix until combined.
  4. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  5. Pour your dry ingredients into your wet & mix until just combined.
  6. Fold in your choc chips.
  7. Use an ice-cream scooper to distribute your batter among 10 of the muffins holes.img_9977
  8. Bake for 15 minutes or until a toothpick comes out clean. 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

And as I drink with all my foods, this pairs great with tea!

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Dessert · Snack

Quinoa Brownie Batter

Happy weekend friends! The weather seems to be fairly good, across the United States at least, so hopefully everyone is enjoying the outdoors!

When you get some time inside try cooking up this Quinoa Brownie Batter! Why? Well, let’s talk about this yummy recipe.

  • It will help kick a chocolate craving without the guilt.
  • This recipe is protein & fiber packed.
  • No sugars, maple syrups, etc. are added.
  • Only clean ingredients are used.
  • It’s quick & easy to make.
  • The recipe is perfect to food prep for the week.
  • And per usual here @TheKellyDiet, It’s yummy enough for dessert yet healthy enough for breakfast!

So let’s get cooking!

Quinoa Brownie Batter

  • Servings: 4
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 c quinoa
  • 2 c water
  • Dash pink himalayan salt
  • 1 ripa banana
  • 1 scoop (46 g) plant-based protein powder. (I used @drinkorgain ‘s cookies and cream flavor, but you could also use chocolate)
  • 1 T cocoa powder
  • 1 tsp vanilla extract
  • 1/4 c non-dairy milk (I used Ripple’s unsweetened milk)

Optional Toppings:

  • Non-dairy chocolate chips
  • Goji Berries
  • Fresh Mint

Directions

  1. Add quinoa, water & salt to a medium size pot. Cook according to instructions.
  2. Once cooked & fluffy, keep on low heat.
  3. Mash your banana & add to the pot.
  4. Add in the rest of your ingredients. Mix & mash with a spatula until everything is combined.
  5. Add to jars. Layer with nut butter or prepared peanut butter (optional). Add any desired toppings.
  6. Eat warm or cover & refrigerate for a food prep. Enjoy warm or cold. 🙂

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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

And check out Earthly Choice’s Ebook (coming soon) for more healthy recipes!

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Have a great rest of your weekend!

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Dessert · Snack

Cookies & Cream Pronuts

These protein donuts are made with Orgain’s Cookies and Cream Protein Powder. I love it!!! If you don’t own any use any other flavor you have like vanilla, chocolate or peanut butter. The taste will be different but still delicious!

These pronuts are the best of both worlds.

  • Clean
  • Vegan
  • Healthy
  • Fiber & Protein Packed
  • Filling
  • Chocolatey
  • Delicious

Cookies & Cream Pronuts

  • Servings: about 6
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 3 scoops (70g) @drinkorgain Cookies & Cream protein powder
  • 1 c quick oats (gluten-free if needed)
  • 1/3 c coconut flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1 large ripe banana
  • 4 oz natural apple sauce
  • 1/4 c melted coconut oil
  • 1/4 c pure local honey or agave

Additional:

  • Handfull non-dairy chocolate chips
  • Handfull dried cranberries

Directions

  1. Preheat the oven to 350F. Spray a 6 hole donut tin with coconut oil spray & set aside.
  2. Add your ripe banana to a large mixing bowl & beat until pureed.
  3. Add the rest of your wet ingredients to your mixing bowl & mix until combined.
  4. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  5. Pour your dry ingredients into your wet & mix until just combined.
  6. Fold in your choc chips & cranberries.
  7. Distribute your batter among your 6 donut holes.
  8. Bake for 15 minutes or until a toothpick comes out clean. 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

See ya later guys!

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Dessert · Snack

Cookies & Cream Protein Bars

I love baking with vegan protein powder. Orgain sent me their newest flavor of protein powder, Cookies & Cream, and I couldn’t wait to make something with it!

I had 3 large ripe bananas, so I threw that in my mixer and went from there. I bake a lot with bananas & I’ve been asked by some of you for alternative options. Pumpkin puree is a great replacement for bananas. You will end up with a slightly different taste but the texture will remain the same.

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Enjoy!

Cookies & Cream Protein Bars

  • Servings: about 9
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 3 scoops (70g) @drinkorgain Cookies & Cream protein powder
  • 1 c quick oats (gluten-free if needed)
  • 1/3 c coconut flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 3 large ripe bananas
  • 4 oz natural apple sauce
  • 2 T pure local honey or agave

Additional:

  • 1/3 c non-dairy chocolate chips

Directions

  1. Preheat the oven to 350F. Spray a 8X8 pan or similar with coconut oil spray & set aside.
  2. Add your ripe bananas to a large mixing bowl & beat until pureed.
  3. Add the rest of your wet ingredients to your mixing bowl & mix until combined.
  4. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  5. Pour your dry ingredients into your wet & mix until just combined.
  6. Fold in your choc chips.
  7. Pour your batter into your pan & smooth with a spoon so that it is evenly distributed.
  8. Bake for 30 minutes or until a toothpick comes out clean & your edges are golden brown. You can also bake them on a baking sheet, in cookie shapes, for 15 minutes. img_9140I like mine best after being refrigerated. Top with almond butter or protein powder mixed with water. 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 Saturday!

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