Healthy Brownie Banana Bread

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?!

• Servings: about 8 thick slices
• Time: 40 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 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

Dry Ingredients:

• 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

Additional:

• 1/3 c non-dairy chocolate chips (optional)

Directions

1. Preheat the oven to 350F. Spray an 8×8 or loaf pan with non-stick coconut oil spray & set aside.
2. Add all your wet ingredients to a large mixing bowl & beat until bananas are pureed and mixture is combined.
3. Add all your dry ingredients to the bowl & mix until combined.
4. Fold in your choc chips.
5. Pour your batter into your pan & smooth with a spatula so that it is evenly distributed.
6. Top with sliced banana if desired.
7. 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!

 

 

 

Black Bean Mini Muffins& Coconut Flour Cookie Dough

Hi 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!

View this post on Instagram

You made it through Monday!!! That was a close call. Let's treat ourselves to this bowl of Coconut Flour Protein Cookie Dough from @thekellydiet. Follow the link in our profile to get the good stuff! #recipe #glutenfree #cookiedough #treatyoself #chooccolatechip

A post shared by Bob's Red Mill (@bobsredmill) on Apr 17, 2017 at 4:01pm PDT

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

• Servings: 12 mini muffins
• Time: 20 mins
• Difficulty: easy
• Print

Ingredients

• 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

Directions

1. Preheat the oven to 375F.
2. Spray a muffin pan with non-stick cooking spray & set aside.
3. Add the first 5 ingredients to a food processor. Process until broken down & combined.
4. Add the next 3 ingredients to the food processor & process again until no clumps remain.
5. Divide batter among the 12 muffins tins.
6. Sprinkle each filled tin with a few cacao nibs.
7. Bake at 375F for 10 minutes.
8. Allow to cool before removing from tin.
9. 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 🙂

 

 

 

 

Brownie Batter Overnight Oats

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!

• Time: 10 mins to make & at least 2 hours to set
• Difficulty: easy
• Print

Ingredients

• 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.

Directions

1. Add all ingredients to a medium sized bowl.
2. Mix together until well combined.
3. Cover with cling wrap & refrigerate for at least 2 hours, preferably overnight. The time allows for liquid to absorb & flavors to soak in.
4. 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?!