Carrot Gingerbread Pronuts

If you love the taste of gingerbread and are looking for a healthy snack these are perfect for you!

These Carrot Gingerbread Pronuts are:

• Clean
• Plant-based
• Healthy
• Fiber & Protein Packed
• Filling
• Made with veggies
• Delicious
• Naturally sweetened

If you don’t have a donut tin, don’t worry! Bake this healthy mixture into muffins or bars! Just adjust cooking time as needed.

 

• Servings: 6 donuts
• Time: 25 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Donut base Ingredients:

• 1 1/2 c oats
• 1/3 c sprouted spelt flour
• 2 c carrots (2 c grated carrots for mixer version)*
• 1 T black strap molasses
• 1 T vanilla extract
• 1 in. ginger root (1 1/2 T freshly grated ginger)
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp baking powder
• 1/2 c homemade almond milk

*These donuts were made in a vitamix. You can still make these simply by mixing the ingredients, just use the orange ingredients instead,

Crumble Ingredients:

• 1/4 c almond flour
• 2 T local honey or pure maple syrup

Directions

1. Preheat the oven to 350F. Spray a 6 hole donut tin with coconut oil spray & set aside.
2. Add all donut base ingredients to a vitamix and blend until combined. (or to a mixer & mix until combined).
3. Distribute your batter among the donut holes.
4. Prepare crumble by simply mixing your almond flour with sweetener of choice.
5. Use fingers to crumble mixture on top of donut batter.
6. Bake for 15 minutes or until a toothpick comes out clean. Enjoy!

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

Happy Saturday!

 

 

Light Banana Cream Muffins

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

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

• Servings: about 12
• Time: 30 minutes
• Difficulty: easy
• Print

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!

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

Happy Almost Friday!

 

 

 

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?

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 🙂

• Servings: 12 donuts
• Time: 25 minutes
• Difficulty: easy
• Print

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!

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

Night guys!

 

 

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!

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

• Servings: about 10
• Time: 25 minutes
• Difficulty: easy
• Print

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.
8. Bake for 15 minutes or until a toothpick comes out clean. Enjoy!

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

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

 

 

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!

• Servings: 4
• Time: 25 minutes
• Difficulty: easy
• Print

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. 🙂

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

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

Have a great rest of your weekend!

 

 

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

• Servings: about 6
• Time: 25 minutes
• Difficulty: easy
• Print

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!

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

See ya later guys!

 

 

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.

Enjoy!

• Servings: about 9
• Time: 40 minutes
• Difficulty: easy
• Print

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. I like mine best after being refrigerated. Top with almond butter or protein powder mixed with water. Enjoy!

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

Happy Saturday!

 

 

Lentil BBQ Sandwich (w/ homemade clean BBQ sauce)

Craving something hearty, smokey & delicious but want to eat clean & fuel your body right?!?!! Here you go 🙂

• Servings: 4
• Time: 40 minutes
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Clean BBQ Sauce:

Ingredients

• 1/3 c organic tomato paste
• 1/2 c water
• 3 T pure maple syrup
• 1 T molasses
• 2 T apple cider vinegar
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp paprika
• 1 tsp pink himalayan salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp mustard powder
• 1/4 tsp cinnamon
• 1/8 tsp cayenne

Directions

1. Mix all spices in a bowl & set aside.
2. Add the rest of the ingredients to a small sauce pan.
3. Bring to a boil, add your spices & stir until everything is combined.
4. Reduce heat to low & simmer for about 30 minutes, stirring occasionally. Will keep in the fridge for about a week.

Lentil BBQ Sandwhich:

Ingredients

• 1 c green lentils, rinsed
• 2 c water
• 1/4 red onion, chopped
• 2 c grated carrot
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 c of your homemade clean BBQ sauce

Directions

1. Cook your lentils according to instructions on the package.
2. When the lentils are almost done heat a large skillet over medium heat.
3. Add your onion & saute until slightly browned.
4. Add your cooked lentils along with the rest of the ingredients to the skillet.
5. Cook mixture for about 10 minutes or until the liquid is absorbed.
6. Serve lentil BBQ mixture on a sprouted whole grain toasted bun. I added some brown spicy mustard & lettuce as well. Enjoy!

Don’t forget to follow my Instagram @thekellydiet for more recipes from me!

Carrot Cake Baked Oatmeal

Lately I’ve been trying to keep in mind that I shouldn’t judge ones food choices just like I wouldn’t want someone to judge mine. While I wish that no one would eat meat, I shouldn’t think critically of others opinions.

My hopes are to inspire others to eat less meat & more plants for their own health & for the environment.

So today I just want to remind people to keep in mind a little SOUL (Seasonal, Organic, Unprocessed & Local foods) in order to respect & love our bodies & our planet.

Below I am going to share my recipe for Carrot-Cake Baked Oatmeal Bars that I made this past weekend. See if you can incorporate some soul into it! Can you find local & organic oats & carrots at the Farmers Market? Can you use pure maple syrup that isn’t processed or combined with unnatural ingredients? Can you find any seasonal fruits that you may want to add to the mixture?

Can you share your veggies with anyone? ~ pets included 🙂

• Servings: 6
• Time: 45 mins
• Difficulty: easy
• Print

Ingredients

Dry Ingredients:

• 2 1/2 c rolled oats (gluten-free is necessary)
• 1 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp Himalayan salt

Wet Ingredients:

• 1 1/2 c lightly packed shredded carrots (I used colorshed/ rainbow shredded carrots)
• 2 1/4 c unsweetened plant-based milk of choice
• 1/3 c pure maple syrup
• 2 tsp pure vanilla extract
• 1 T freshly grated ginger (or 1 tsp ground ginger)

Optional Fold Ins:

• 1/4 c dried cranberries
• 1/2 c chopped walnut halves
• Seasonal Fruit/berries

Directions

1. Preheat the oven to 375F.
2. Lightly spray a 9×9 (or similar size) baking pan with non-stick cooking spray.
3. In a large bowl mix together all dry ingredients.
4. In a medium sized bowl whisk together all wet ingredients.
5. Pour wet into dry & stir until combined.
6. Fold in cranberries, walnuts or some seasonal fruits if desired.
7. Pour mixture into your prepared dish.
8. Smooth with a spoon & press down on the oatmeal with the spoon (or your hand) so the oats sink into the milk.
9. Bake uncovered for 35 minutes or until lightly golden along the edges.
10. Allow to cool before serving. Leftovers keep for about 3 days in a sealed container in the fridge or longer in the freezer. Enjoy!

Have you been to your local Farmers’ Market this summer?!