Before diving into this recipes don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Chickpea Cookie Dough Batter’ 🙂
So what is the @thekellydiet all about?! Well it’s about realizing that we don’t have to compromise health for taste!
Everyday I eat my baked goods at breakfast, for a snack, as additional protein to my meals, even late night. And I DON’T HAVE TO FEEL BAD ABOUT IT!
I want people to fuel their bodies with natural, good for them foods and find them delicious!
Now, who could pass that up?!
Healthy Brownie Banana Bread
- 3 ripe bananas
- 1/4 c unsweetened apple sauce
- 1/4 c pure maple syrup
- 1/2 c unsweetened non-dairy milk of choice
- 1 tsp vanilla extract
- 1 c quick oats (gluten-free if needed)
- 1/2 c coconut flour
- 1/4 c cacao powder
- 1 tsp baking soda
- Pinch of pink himalayan salt
- 1/3 c non-dairy chocolate chips (optional)
- Preheat the oven to 350F. Spray an 8×8 or loaf pan with non-stick coconut oil spray & set aside.
- Add all your wet ingredients to a large mixing bowl & beat until bananas are pureed and mixture is combined.
- Add all your dry ingredients to the bowl & mix until combined.
- Fold in your choc chips.
- Pour your batter into your pan & smooth with a spatula so that it is evenly distributed.
- Top with sliced banana if desired.
- Bake in an 8×8 pan for 30 minutes, loaf pan for 55 minutes or until a toothpick comes out clean. I love it eaten fresh out of the oven, after slightly cooled when the choice chips are still melty! Enjoy!
If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!
Stay healthy guys!
I am excited to share this post with you! I came up with these Black Bean Mini Muffins, added it to a bowl of my Coconut Flour Protein Cookie Dough & it was a treat! A healthy treat too 🙂
I love Bob’s Red Mill Products & I use their Coconut Flour for many of my recipes. I was so excited when they shared my recipe on their site!
Coconut flour is awesome!
- It is made from ground & dried coconut meat. Once the outer green husk of a coconut is removed, what remains inside is the rich, inner white lining which is the coconut meat.
- It is not actually “flour” in the way we normally think of it, in that it contains zero grains, zero nuts, & is made completely of pure coconut.
- It is high in fiber, protein, & healthy fats.
- Free from wheat & other grains.
- Low in sugar, digestible carbs & calories, & has a low score on the glycemic index.
You can get the recipe for my Coconut Flour Protein Cookie Dough here: @thekellydiet
Now for some mini muffins!
Black Bean Mini Muffins
- 1 15 oz organic box black beans (drained & rinsed)
- 3 T powdered peanut butter – I used PB2
- 1 scoop plant-based chocolate protein powder- I used Orgain
- 1/4 c unsweetened cocoa powder
- 1 tsp baking powder
- Pinch of pink Himalayan salt
- 2 T unsweetend almond milk
- 1 ripe mashed banana
- 1/4 c pure maple syrup
- Cacao nibs
- Preheat the oven to 375F.
- Spray a muffin pan with non-stick cooking spray & set aside.
- Add the first 5 ingredients to a food processor. Process until broken down & combined.
- Add the next 3 ingredients to the food processor & process again until no clumps remain.
- Divide batter among the 12 muffins tins.
- Sprinkle each filled tin with a few cacao nibs.
- Bake at 375F for 10 minutes.
- Allow to cool before removing from tin.
- Cover & keep refrigerated. I find them best served chilled. Enjoy!
And here is a random picture of my dog reminding us all to stay curious, explore, try new things & be creative 🙂
It is Monday… but I hope everyone had a fun weekend & are ready to take on the week. The featured image above are all the recipes that I will be posting this week!
Did anyone do any food prep yesterday? I made a big batch of these Brownie Batter Overnight Oats for snacks & a big pot of Peach Cauliflower Oatmeal for breakfast this week. I also re-stocked my fridge with veggies to cook up for dinners.
I think you will enjoy these overnight oats as they are easy to make, chocolaty, creamy & protein & fiber filled.
I’ve eaten these for breakfast, a snack, dessert & even a big portion for dinner alongside some steamed veggies. So there really is no bad time to eat them 🙂
I’m excited to share this recipe with you!
Brownie Batter Overnight Oats
- 1 c rolled oats
- 1 c unsweetened plant-based milk of choice
- 1/2 c plain greek or non-dairy yogurt
- 2 T unsweetened cocoa powder
- 1 scoop plant-based chocolate protein powder (I like Orgain)
- 1/2 tsp vanilla extract
- Pinch of Himalayan salt
- 1 ripe banana*, mashed
- Cacao nibs (optional)
*The banana adds not only taste, nutrients & creaminess but provides a natural sweetness instead of using other sugars or unnatural sweeteners.
- Add all ingredients to a medium sized bowl.
- Mix together until well combined.
- Cover with cling wrap & refrigerate for at least 2 hours, preferably overnight. The time allows for liquid to absorb & flavors to soak in.
- In the morning*, unwrap, garnish with desired toppings, serve chilled & indulge! – I like these chocolaty oats sprinkled with cacao nibs.
*You can also transfer the batter to individual jars, cover & refrigerate for some yummy & healthy food-prep. Serve chilled. Enjoy!
What recipe do you want to try this week?!