Lunch / Dinner

White Bean Chili

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Black Bean Brownies!’ 

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Now for some dinner!

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This White Bean Chili is:

  • a great food prep
  • Soy- free
  • Vegan
  • filling
  • Full of protein and fiber
  • something even a meat eater will love!

White bean Chili

  • Servings: 5
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 lb golden potatoes
  • 1/2 white onion, chopped
  • 1 jalapeno, diced
  • 4 c vegetable broth
  • 2, 15 oz cans white bean, drained & rinsed
  • 1, 15 oz can corn, drained & rinsed
  • 1 c salsa verde
  • 1/2 c quinoa
  • 2 T corn starch
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/4 tsp turmeric
  • dash himalayan salt
  • dash black pepper

Directions

  1. In a large saucepan, over medium heat, add in and saute the potatoes, onion, and jalapeno. img_8521
  2. Add in the rest of the ingredients, one at a time, slowly stirring and combining everything together.
  3. Bring your mixture to a boil, and then turn it down and let simmer for 30 minutes or until potatoes are cooked through, stirring occasionally.
  4. Serve hot and keep leftovers stored in a container in the fridge or freeze for future meals. 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 food prepping!

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Breakfast

Chickpea Scramble

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Bliss Balls,’ coming 2/13!

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Now for some scramble!

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This scramble is:

  • The perfect breakfast
  • Soy- free
  • Vegan
  • Customizable – use any veggies you usually like in an omelette 
  • Full of protein and fiber

Chickpea Scramble

  • Servings: 1
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1/3 c chickpea/ garbanzo bean flour
  • 3/4 c almond milk
  • 1/2 tsp paprika
  • 1/4 tsp turmeric
  • veggies of choice (I used pepper, mushroom, kale spinach)
  • toppings of choice (I used fresh ground pepper and tomato; salsa is also good)

Directions

  1. Heat a skillet on medium heat.
  2. In a medium size bowl whisk your chickpea flour, almond milk, paprika & turmeric.
  3. Pour your mixture into your skillet. Add in your veggies of choice.
  4. Once a texture starts to form from the chickpea flour & almond milk; mix everything with a wooden spoon.
  5. Cover skillet and let your scramble cook, stirring occasionally, until the almond milk has been fully absorbed.
  6. Transfer scramble to a plate. Add desired toppings and enjoy!img_7498

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

Enjoy the weekend!

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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 🙂

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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