Snack

Gingerbread Protein Bars

Hello Hello!!!

First, don’t forget to follow my Instagram @thekellydiet for more recipes that are not on the blog. Like this ‘Chickpea PB Batter!’Ā 

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And now… no it’s not Christmas season yet, but hey gingerbread is delicious so why limit when you can eat it?!

These Gingerbread Protein bars are…

  • Energizing
  • Metabolism boosting
  • Filling
  • Low in sugar
  • Delicious

They’re kind of like the Cliff Gingerbread bars but way softer, yummier & healthier šŸ™‚

Gingerbread Protein bars

  • Servings: 9 bars
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

  • 3 ripe bananas
  • 3/4 c non-dairy milk
  • 1/4 c blackstrap molasses

Dry Ingredients:

  • 1 c organic rolled oats (gluten free if needed)
  • 1/2 c coconut flour
  • 2 T ground flax
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • pinch of pink himalayan salt

Directions

  1. Preheat your oven to 350F. Spray an 8X8 with non-stick cooking spray & set aside.
  2. Add your bananas to large mixing bowl & mash with a fork. Add in the rest of your wet ingredient & mix until combined
  3. Add your dry ingredients to the bowl & whisk until combined
  4. Pour batter into your pan. Bake for 30 minutes. Enjoy!

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

#FlannelSeason

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Dessert · Snack

Pumpkin Peanut Butter Protein Bars

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

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Now for some delicious Pumpkin Peanut Butter Protein Bars!

These fit and protein packed bars are also yummy enough for dessert! Bonus, they are also super easy to make!

The main ingredients are…
  • organic steel cut oats
  • vegan peanut butter protein powder (I like @drinkorgain –has only 1 g of sugar)
  • organic pumpkin

Let’s get baking!

Pumpkin Peanut Butter Protein Bars

  • Servings: 8 bars
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1/2 c organic pumpkinĀ puree
  • 1/2 c natural apple sauce
  • 3/4 c organic steel cut oats (gluten free if needed)
  • 2 scoops (46g) plant-based peanut butter protein powder (I like Orgain)
  • 1/2 tsp baking soda
  • pinch of himalayan salt
Drizzle:
  • 1/4 c Peanut Butter Powder
  • 1/4 c filtered water
  • 1 T Cocoa Powder
  • 80% cacao orĀ  non-dairy chocolate chips

Directions

  1. Preheat oven to 350 degrees. Spray an 8×8 pan with non-stick olive oil spray & set aside.
  2. In a food processor add all ingredients.
  3. Process until combined.
  4. Pour batter into your pan & smooth with a spoon.
  5. Bake at 350 degrees for about 15 minutes.
Drizzle:
  1. Once done baking and cooled, add all drizzle ingredients, except your choc chips, to a small bowl. Use a fork to mix until combined.
  2. Pour drizzle on to top of your base.
  3. Sprinkle on some choc chips, slice and enjoy! Great served warm or eaten cold after refrigerated.

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

Happy October!

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Dessert · Snack

Fit Peanut Butter Cup Brownie

Hey guys!

How would you like to take the Peanut Butter & chocolate layered idea of a Peanut Butter Cup & turn it into a healthy & fit snack?!

If you don’t like the idea… well idk we probably shouldn’t be friends.

For those of you who do like the idea, let me show you how it’s possible!

The main ingredients are…
  • organic oats
  • coconut flour
  • vegan peanut butter protein powder (I like @drinkorgain –has only 1 g of sugar)
  • organic sweet potato puree (can also replace with organic pumpkin puree)

All these ingredients are protein packed! They are also low in fat, high in fiber, & low in sugar… per usual here at The Kelly Diet šŸ™‚

So let’s get that delicious peanut butter/ chocolate fix with this fit option!

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Fit Peanut Butter Cup Brownie

  • Servings: 4 large slices
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

Base:
  • 1/2 c organic sweet potato puree
  • 1/2 c natural apple sauce
  • 3/4 c organic oats (gluten free if needed)
  • 2 scoops (46g) plant-based peanut butter protein powder (I like Orgain)
  • 1/2 tsp baking soda
  • pinch of himalayan salt
Top:
  • 1/2 c coconut flour
  • 1/2 c apple sauce
  • 1/2 c unsweetened plant-based milk of choice
  • 2 T cocoa powder
  • 1 tsp cinnamon
  • Dash of vanilla extract
  • 1/4 tsp baking soda

Directions

Base:
  1. Preheat oven to 350 degrees. Spray a pie tin with non-stick olive oil spray & set aside.
  2. In a food processor add all base ingredients.
  3. Process until combined.
  4. Pour batter into your pan & smooth with a spoon.
  5. Set aside.
Top:
  1. Add all top ingredients to your clean food processor.
  2. Process & scrapes the side of the bowl until batter is thoroughly combined.
  3. Spread batter on top of your base later.
Bake:
  1. Bake at 350 degrees for about 20 minutes.
  2. Let cool before eating. Enjoy!

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

Who will you share a slice with?

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Breakfast · Snack

Sweet Potato Zucchini Cookies

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Cauliflower Soup!’

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Now for some sweet potato cookies!

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Healthy ingredients like…

  • Organic Sweet Potato Puree
  • Zucchini
  • Apple sauce
  • Steel cut Oats
  • Quinoa Flour &
  • Dates

Ā make these cookies perfect for breakfast or a snack!

Sweet potatoes are high in many important nutrients. They contain a good amount ofĀ fiberĀ as well as vitamin A,Ā vitamin C,Ā manganeseĀ and several other vitamins and minerals!

These cookies are also oil-free & sweetened only with dates!

Sweet Potato Zucchini Cookies

  • Servings: 7 cookies
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 c steel cut oats (blended into flour)
  • 1/2 c organic sweet potato puree
  • 1/4 c quinoa flour
  • 1/4 c no sugar added apple sauce
  • 1 small zucchini, shredded
  • 2 tsp cinnamon
  • 1 tsp baking soda
Additional:
  • 3 large dates, pitted & chopped

Directions

  1. Preheat the oven to 350F. Line a baking sheet with a silpat & set in the oven. (preheating your baking sheet will help result in crispier cookies)
  2. Add all ingredients, except the dates, to a large mixing bowl & beat until combined.
  3. Fold in your dates.
  4. Remove baking sheet from the oven. Use an ice-cream scooper to distribute 7 scoops of batter on your silpat.
  5. Flatten & smooth each with a spoon.
  6. Bake for 12 minutes. Enjoy!

Now get Baking!

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Breakfast · Snack

Acai Fig Breakfast Cookies

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Acorn Squash Breakfast Bowl’!

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Now on to another breakfast option, breakfast cookies!

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These cookies contain only 2 T of local honey. The chopped figs help in sweetening! Next time you’re using sugar try sweetening with fruit instead šŸ™‚

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Some ingredients include…

  • Chia seeds: help with skin & agingĀ 
  • Ground Flax: high in fiber & omega-3 but low in carbs
  • Acai powder: nutrient dense & can boost brain function

Acai Fig Breakfast Cookies

  • Servings: 6 cookies
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 1 c quick oats (gluten free if needed)
  • 1/3 c coconut flour
  • 1 T chia seeds
  • 1 T ground flax
  • 1/2 T acai powder
  • 1 tsp cinnamon
  • 1 tsp baking soda
Wet Ingredients:
  • 1/2 c unsweetened apple sauce
  • 1/4 c non-dairy milk
  • 2 TĀ organic raw honey* or pure maple syrup

*AgaveĀ nectar has a low-glycemic index b/c it’s largely made of fructose, the single most damaging form of sugar. Opt instead toĀ buy local, organic honey. Local beekeepers will not use dangerous factory-farming methods, & it helps maintain your local bee population šŸ™‚

Fold ins:
  • 3 fresh figs, sliced & diced

Directions

  1. Preheat oven to 350F.
  2. Line a baking sheet with a silpat & set aside.
  3. In a large bowl add & whisk all dry ingredients.
  4. Add in your wet ingredients & mix until combined.
  5. Fold in your sliced figs.
  6. Use an ice-cream scooper to distribute batter among your silpat. Lightly press down each scoop of batter with your palm to form into a flatter cookie shape.
  7. Bake for 12-13 minutes. Enjoy!

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Enjoy the long weekend!

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Breakfast · Snack

Anitoxidant Poppy Cookies

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Dessert Chickpea Batter’!

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Now onto these cookies!

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  • They have are soft like a muffin but thin out like a cookie!
  • Are made from only clean, natural ingredients
  • Can be eaten for breakfast or a delicious snack
  • Sweet enough to kill any unhealthy cravings
  • Healthy enough to eat as a pre-workout snack

Antioxidant Poppy Cookies

  • Servings: 6
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 1 1/2 c quick oats (gluten free if needed)
  • 1/4 c coconut flour
  • 2 T antioxidant powder
  • 1 T chia seeds
  • 1 T poppy seeds
  • 1 tsp baking powder
  • 1 tsp baking soda
Wet Ingredients:
  • 1/2 c unsweetened apple sauce
  • 1/4 c organic raw honey
  • Juice from one large lemon
  • 1 tsp apple cider vinegar

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Directions

  1. Preheat oven to 350F.
  2. Line a baking sheet with a silpat or parchment paper.
  3. In a large bowl add & whisk all dry ingredients.
  4. Add in your wet ingredients & mix until combined.
  5. Form batter into cookie shapes on your baking sheet.
  6. Bake for 8-10 minutes. Enjoy!

Happy Baking šŸ™‚

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Breakfast · Snack

Sweet Fig Muffins

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Vegan, Veggie Mac & Cheese’!

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Now onto these muffins!

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I loveee figs! So every fig season I get very excited. – Note, fig season is late June through early fall.

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With so many health benefits & such a delicious taste, you can see why I get excited for these little fruits!

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One last thing before getting to the recipe. I am vegan except for that I use honey. I shared this a while back. But as I have been getting questions again as to why I use honey. See below šŸ™‚

Honey v. Agave

Image result for honeyagaveĀ nectar isn’t all that it’s cracked up to be: It has a low-glycemic index because it’s largely made of fructose, the single most damaging form of sugar. It has the highest fructose content of any commercial sweetener on the market.

Raw honey has less fructose than most agave & is the only natural sweetener with other health benefits, which include anti-microbial, heart-healthy & anti-inflammatory effects.

Raw honey is a natural, unprocessed food

I buy local, organic honey. Local beekeepers will not use dangerous factory-farming methods, & it helps maintain your local bee population šŸ™‚

Sweet Fig Muffins

  • Servings: 6 muffins
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 1 1/2 c quick oats (gluten free if needed)
  • 1/4 c coconut flour
  • 1 T chia seeds
  • 1 T antioxidant powder
  • 1 tsp baking powder
  • 1 tsp baking soda
Wet Ingredients:
  • 1/2 c unsweetened apple sauce
  • 1/4 c organic raw honey*

*AgaveĀ nectar has a low-glycemic index b/c it’s largely made of fructose, the single most damaging form of sugar. Opt instead toĀ buy local, organic honey. Local beekeepers will not use dangerous factory-farming methods, & it helps maintain your local bee population šŸ™‚

Additional:
  • Fresh Figs

Directions

  1. Preheat oven to 350F.
  2. Spray 6 muffin tins with non-stick cooking spray.
  3. In a large bowl add & whisk all dry ingredients.
  4. Add in your wet ingredients & mix until combined.
  5. Use an ice-cream scooper to divide batter among the 6 muffin tins. (could also form batter into cookie shapes).
  6. Cut your figs in half & lightly press fig slices into the top of your muffins.
  7. Bake for 12 minutes. Enjoy!

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I hope everyone had a great weekend!

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Dessert

Crispy Almond Butter Cookies

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this Vegan Sweet Potato Hash:)

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Now for some protein cookies!

Enjoy these cookies as a healthy snack, protein add-in to a meal, or dessert!

Crispy Almond Butter Cookies

  • Servings: 2 big cookies
  • Difficulty: easy
  • Print

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Ingredients

Ingredients:
  • 1/2 c almond butter
  • 1/4 c almond flour
  • 3 T coconut flour
  • 1/2 tsp cinnamon
  • 1 tsp ground flax
  • 1 tsp chia seeds
  • 2 T raw honey or pure maple syrup
  • 1/2 c unsweetened apple sauce
Optional Toppings:
  • Butterscotch baking chips

Directions

  1. Preheat the oven to 350F. Spray 2 small tart tins with coconut oil spray & set aside.
  2. Add all dry ingredients to a Vitamix or high speed blender & blend until combined.
  3. Distribute batter among tins & smooth.
  4. Sprinkle on desired toppings such as butterscotch baking chips.
  5. Bake for 23-25 minutes or until edges are slightly golden brown.
  6. Allow to cool before removing from tins. Enjoy!

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See ya later!

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Breakfast · Snack

Ginger Power Cookies

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this Power Bowl šŸ™‚

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Ah I love ginger and it’s so good for you too!

Here are just a few health benefits of ginger:

  • Contains Gingerol, a Substance With Powerful Medicinal Properties
  • Can help reduce muscle pain.
  • Anti-inflammatory
  • May help prevent cancer.
  • Shown to be a mood booster!

So enjoy the health benefits of ginger while eating these healthy & delicious cookies!

Ginger Breakfast Cookies

  • Servings: 7 cookies
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 1 1/2 c quick oats
  • 3 T coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 in ginger root or 1 T freshly grated ginger root* (if weaker blender or mixing)
  • 1/4 tsp ground cloves
  • 1/2 tsp baking powder

Image result for ginger root*Ginger roots keeps for 6 months stored in an airtight container in the freezer. It is easiest to grate when frozen as well. I recommend cutting the root into thumb size chunks before freezing for easiest use.

Wet Ingredients:
  • 1 tsp vanilla extract
  • 1 T organic blackstrap molasses
  • 2 ripe bananas
  • 1/2 c non-dairy milk

Directions

  1. Preheat the oven to 350F.
  2. Add all dry ingredients to a Vitamix or high speed blender & blend.
  3. Add the wet ingredients & blend until combined.
  4. Spoon an ice-cream scooper size amount of dough onto a baking pan lined with parchment paper or a silpat.
  5. Add desired toppings. I used butterscotch baking chips.
  6. Bake for 15 minutes.
  7. Let cool before eating. Store in an airtight container in the fridge for up to a week.

I hope everyone had a great long weekend!

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Dessert · Snack

Protein Brookies

It’s my sister’s birthday. So how do I know how to celebrate, bake her something healthy & delicious of course! I have made a similar version of these brookies before using chickpeas. You can get the recipe here: Cookie-Dough Protein Brookies

So, what makes these ‘Protein’ Brookies?

The main ingredients are…

  • oats
  • coconut flour
  • vegan protein powder
  • powdered peanut butter

All these ingredients are protein packed! They are also low fat, high in fiber, & low in sugar… per usual here at The Kelly Diet šŸ™‚

Cookie-dough Protein Brookies

  • Servings: 6
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

Base:
  • 3/4 c organic pumpkin puree
  • 1/2 c natural apple sauce
  • 1 T raw local honey or agave
  • 1/2 c oats (gluten free if needed)
  • 2 T organic powdered peanut butter
  • 2 T cocoa powder
  • 2 scoop plant-based peanut butter protein powder (I like Orgain)
  • 1/2 tsp baking soda
  • pinch of himalayan salt
Top:
  • 1/2 c coconut flour
  • 2 T oats
  • 2 T organic pumpkin puree
  • 1/3 c apple sauce or softened coconut oil
  • 3 T powdered peanut butter
  • 1/2 tsp cinnamon
  • Dash of vanilla extract
  • 1/4 c unsweetened plant-based milk of choice
  • 1/4 tsp baking soda
  • pinch of himalyan salt
Fold Ins:
  • 1 vegan mint chocolate bar chopped into chunks & slivers

Directions

Base:
  1. Preheat oven to 350 degrees.
  2. In a food processor add all base ingredients.
  3. Process until combined.
  4. Pour batter into 3 small cake tins, sprayed with nonstick olive oil spray, or into 1 prepared 8X8 pan & press down with a spatula.
  5. Set aside.
Top:
  1. Add all top ingredients to your clean food processor.
  2. Process & scrapes the side of the bowl until batter is thoroughly combined.
  3. Pour batter on top of base & smooth with a spoon.
Bake:
  1. Top with chocolate chunks & lightly press them into the batter.
  2. Bake at 350 degrees for about 18 minutes.
  3. Let cool before eating. Enjoy!

snapseed-2If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, PinterestĀ & Facebook! See the source image

These Protein Brookies were great energy before a birthday hike šŸ™‚

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