Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Cheezy Zoodles!’
Now let’s eat the rainbow!
These rolls are:
- Customizable – swap out any fruit or veggies for what you like
- Full of nutrients, protein and fiber
- Paired with a healthy & oil-free dipping sauce
Spring Rolls with a Pea Basil dipping sauce
Step 1: Along with rice paper, pick your raw veggies & fruit! I used:
- Shredded cabbage
- yellow pepper
Step 2: Pea Basil Dipping Sauce
- 1 can peas, rinsed
- 1/4 c vegetable broth
- large handful basil leaves, stem removed
- 2 T nutritional yeast
- 1 tsp garlic powder
Step 1: Spring Rolls
- Take one rice paper at a time. Soak in warm water for 5-10 seconds.
- Lay sticky rice paper on a flat surface. Add in your veggies & roll to close.
Step 2: Pea Basil Dipping Sauce
- Add all dipping sauce ingredients to a food processor.
- Process until smooth and combined.
- Serve sauce along side your spring rolls in a dipping bowl. Enjoy!
If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!
Happy eating 🙂
I loveee fresh figs. They have a mildly sweet taste with a subtle hint of berry. You can’t go wrong eating a fresh fig solely on it’s own. The sad part is I can only find them in select stores a few times during the summer. They first usually appear in northeast produce markets in late June with a season that lasts through early fall.
This weekend I went to the Farmers Market to very sadly find out it was closed due to another event. To cheer myself up I drove to the produce market hoping they would have either persimmons, kumquats or fresh figs. And as you can see, figs they had!
This recipe is yet again my favorite – Yummy enough for dessert yet healthy enough for breakfast.
The base is a zucchini breakfast cookie, topped with PB2, fresh figs, strawberry, banana & fresh basil.
Savory Fig Flatbread
Breakfast Cookie Base:
- 1 T ground flax
- 3 T water
- 1/2 c oats
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp vanilla extract
- 1/4 tsp baking soda
- Pinch of pink himalayan salt
- 1/4 c shredded zucchini
- 1.5 T unsweetened apple sauce
- PB2, prepared (or any other nut butter of choice)
- 1 fresh fig, sliced
- 2 small strawberries, sliced
- 1/2 a banana, sliced
- A few pieces of fresh basil
- Preheat oven to 350F.
- In a small bowl mix the ground flax with the water to prepare a flax egg & set aside for at least 5 minutes to set.
- Add the dry cookie base ingredients to a medium size bowl & mix with a fork.
- Add the apple sauce, zucchini & flax egg to the bowl & mix again until well combined.
- Pour mixture onto a baking sheet lined with parchment paper.
- Use a spoon to form & smooth batter into a large circle.
- Bake for 20 minutes.
- Allow to cool & then top with desired toppings. Enjoy!
I ate mine for lunch along with a medium sized bowl of sauteed veggies & Italian seitan sprinkled with nutritional yeast. What topping will you add to your flatbread?!
Hi everyone! I hope you all had a fun, relaxing & veggie filled weekend. The featured image above is all the recipes that will be posted this week!
We had an apartment full of pups on Saturday. No complaints as my dog was pumped to have some friends over. If anyone wants to train a dog & give it to me so that my dog can have a sibling, please feel free 🙂
Alright, Spaghetti Squash Pizza Casserole… slightly confusing name but pretty on point. This recipe is 100% vegan, made entirely of veggies, delicious & filling.
I call it a casserole b/c the spaghetti squash base in not crispy like pizza but thick & soft like a casserole. This is then cooked, stacked with plant-based pizza options, & cooked again. The absolute best thing about this pizza is that you could eat the entire pan & only feel healthy about it 🙂
So let’s get to the recipe so you all can have a bowl full of pizza inspired veggies tonight.
Spaghetti Squash Pizza Casserole
Spaghetti Squash base/crust:
- 2 T ground flax
- 6 T water
- 1 spaghetti squash
- 1 T Nutritional Yeast / Nooch
Plant-based Pizza Topping Ideas:
- Organic Pizza Sauce
- Sliced zucchini
- Thinly sliced beets
- Spiralized Sweet Potato
- Smokey maple bacon tempeh
- More nutritional yeast
- Crushed red pepper
- Fresh basil
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Cut 1 spaghetti squash in half, de-seed & cook face down on the parchment paper for 45 minutes.
- Prepare flax eggs by mixing the ground flax & water in a small bowl. Set aside for 5 minutes to set.
- Once squash is cooked allow to cool slightly & then use a fork to scrape out the insides. (Can prepare spaghetti squash, cover & refrigerate up to a week before to save time).
- Add all base/crust ingredients to a bowl & mix with a fork until just combined.
- Pour half or all of the spaghetti squash (depending on how thick you want your base) into a 8×8 pan. Flatten with a fork.
- Bake for 10 minutes at 400 degree.
- Remove from oven & stack with desired toppings.
- Bake for another 25 minutes.
- Allow to cool slightly & devour. –No judgement if you grab the entire pan & a fork like I did :) -Enjoy!
*You can also make mini individual pizzas with the same cooking time & instructions.
What plant-based toppings will you stack your pizza with?!
Why to love this recipe:
- It really could not be any easier to make
- It lets you be creative & use what you have on hand to make a yummy meal
- It’s filling & yummy
- It can be a quick breakfast or you can really dress it up & make it a complete meal for lunch or dinner
Why to love sweet potatoes:
They have a mighty nutritional punch!
- One medium sweet potato contains over 400% of your daily needs for vitamin A
- as well as an abundant of fiber & potassium.
- They have more nutrients than regular potatoes, with fewer calories.
Sweet Potato Toast
Some Topping Ideas:
- Plain greek or non-dairy yogurt, sliced blackberries, fresh mint
- Organic pizza sauce, pre-roasted & sliced beets, nutitional yeast/nooch, fresh basil
- Nut butter, banana, cinnamon, goji berries
It’s toast so be creative! Avocado, hummus, scrambled tofu, mashed beans, salsa…..
- Preheat the oven to 400F
- Wash & dry your sweet potato. Leave the skin on.*
- Cut your potato lengthwise into 1/4” thick slices.
- Pierce each slice with a fork to help steam escape & improve the texture.
- Lay slices flat on a baking sheet lined with parchment paper or a silpat.
- Bake for about 15-20 minutes at 400F. **
- Allow to cool slightly & add desired toppings.
*Eating the skin adds more nutrition such as fiber & potassium. In addition, baking or toasting them preserves more nutrients than boiling.
**Note: You can also make sweet potato toast in a toaster. Toast on the highest setting of your toaster until tender when pierced with a fork.
What toppings will you use?!