Carrot-Ginger Bread (Version 1)

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Basil-lime Berry Bowl’!

Let’s talk about this Carrot-Ginger Bread!

I used half the batter to make 3 ‘single- serve tart shaped loaves‘ & the other half to make 3 ‘Protein Bites.’

This version, Version 1, is slightly healthier.

• I used non-dairy milk instead of coconut oil,
• 1/3 less honey,
• and chickpea flour & coconut flour instead of sprouted spelt flour.

I will post Version 2, next!

Both are wayyyy healthier than your average banana or zucchini bread filled with butter and sugar. Check out both recipes and see which one you want to make!

Carrot- Ginger Bread

• Servings: 5-10
• Time: 35 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 1 T flax + 2 T water (for 1 thick flax eggs)
• 1/2 c pumpkin puree
• 1/2 c unsweetened apple sauce
• 1/2 c unsweetened plant-based milk of choice
• 2 T local raw honey
• 1 tsp apple cider vinegar
• 1 tsp pure vanilla extract

Dry Ingredients:

• 1 c garbanzo bean flour
• 1/2 c coconut flour
• 1/2 tsp pink himalayan salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 2 c shredded or grated carrot

Directions

1. Preheat the oven to 350F.
2. Spray 3 small cake tins or one loaf pan with non-stick cooking spray & set aside.
3. In a small bowl mix the ground flax with water to prepare you flax egg & let set for at least 5 minutes.
4. Add the rest of the wet ingredients to a medium size bowl & whisk until combined.
5. In a large bowl, whisk together the dry ingredients.
6. Pour the wet ingredients, including the flax egg, into the dry & stir to combine.
7. Fold in the carrots.

Baking options:

Option #1: Pour the entire batter into a loaf pan. Bake for about 45 minutes or until edges are crispy &  a knife inserted comes out clean.

Option #2: Distribute half the batter among 3 small cake/tart tins. Roll the other half of the batter into 3-5 ‘bites’ & place on a baking sheet lined with parchment paper or a silpat. Bake the tarts for about 25 minutes & the bites for about 20 minutes.

Allow to cool before removing from tins or sheet. Keep stored in a container for up to 4 days. Enjoy!

Happy Friday!

 

 

 

 

Pumpkin Protein Cookie Cake

Before diving into this amazing recipe, remember to check out my Instagram, @thekellydiet for more recipes not on the blog!

Like this ‘Cheezy Vegan Pea Soup!’

So what is a  Pumpkin Protein Cookie Cake?

It’s a healthy dessert made from ingredients like pumpkin, oats and coconut flour.

But gets it’s delicious flavor from peanut flour, honey/agave & non-dairy chocolate chips!

So eat this yummy power creation for breakfast, a snack, or dessert! Enjoy!

 

• Servings: about 4-6
• Time: 40 minutes
• Difficulty: easy
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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 1 c oats (gluten free if needed)
• 1/2 c garbanzo bean flour
• 1/2 c peanut flour (I used PB2)
• 1 tsp baking powder
• Pinch of pink himalayan salt

Wet Ingredients:

• 1 T flax
• 1 1/2 c pumpkin puree
• 1/2 c unsweetened apple sauce
• 1/3 c raw honey or agave
• 1/4 c non-dairy milk
• 1 tsp vanilla extract

Fold ins:

• Non-dairy chocolate chips

Directions

1. Preheat the oven to 350F. Spray an 8×8 pan or similar with coconut oil spray & set aside.
2. Add all your dry ingredients to a large mixing bowl & whisk.
3. Add all your wet ingredients a medium sized bowl & mix until combined.
4. Pour your wet ingredients into your dry & mix until just combined.
5. Fold in your choice chips.
6. Pour your batter into your pan & smooth with a spatula so that it is evenly distributed.
7. Bake for 30 minutes or until a toothpick comes out clean.
8. Remove, allow to cool & top with drizzled prepared peanut flour or nut butter of choice. Enjoy!

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

Later Skaters.

 

 

 

Ginger Energy Bars

So I received this awesome package from Better Body Foods today!

I wasn’t sure what I was going to make but I new I wanted to use the Chocolate PB fit & coconut oil so I started throwing things in the mixing bowl and voila! The result, these delicious Ginger Energy Bars!

• Servings: 10 bars
• Time: 30 mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1/2 c chocolate powdered peanut butter
• 1/2 c unsweetened almond milk
• 1 c quick oats (gluten free if needed)
• 1/2 c garbazo bean flour
• 1/4 c coconut flour
• 1/2 c pumpkin puree
• 3 T melted coconut oil
• 1/4 c pure maple syrup
• 1 tsp ginger
• 1 tsp cinnamon
• dash of nutmeg
• Small handful non-dairy chocolate chips
• Small handful dried cranberries

Directions

1. Preheat your oven to 350F. Spray an 8X8 pan with coconut oil spray & set aside.
2. Add your powdered peanut butter & almond milk to a large mixing bowl. Mix until combined.
3. Start to gradually add in the rest of the ingredients, while continue to mix.
4. When everything is combined fold in your chocolate chips and dried cranberries.
5. Pour your batter into your pan & smooth with a spoon. Bake for 20 minutes. Enjoy!

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

Looks like Batman could use an energy bar too 🙂

 

 

Black Bean Cake (Naturally Sweetened)

This Black Bean Cake is right up my ally!

I always like to describe my snacks & desserts as being healthy enough to eat for breakfast while still satisfying your sweet tooth. I think this fits that description perfectly!

If you’re looking for something even more dessert like check out my ‘Black-Bean Chocolate Lava Cake’ recipe. It is very similar to this recipe but adds in some pure maple syrup for additional sweetness. 

Black-Bean Cake

• Servings: 3
• Time: 30 mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 box organic black beans (drained & rinsed)
• 1/2 c rolled or old-fashioned oats (gluten-free if needed)
• 1 ripe banana
• 2 scoops plant-based peanut butter or chocolate protein powder (I use Drink Orgain)
• 1/3 c unsweetened plant-based milk
• 1 T cocoa powder
• 1 tsp vanilla extract
• pinch of himalyan salt
• 1 tsp baking soda
• Small Handful Vegan Chocolate Chips (I use Enjoy Life Foods, Mega Chunk chips)

Directions

1. Preheat your oven to 350F. Spray 3 small tart tins with coconut oil spray and set aside.
2. Add the black beans to a food processor & process until combined.
3. Next add in the oats, scrape the sides of the bowl, & process.
4. Continue to add a few ingredients at a time (occasionally scraping the sides of the bowl & processing) to ensure that everything gets broken down & combined well.
5. Fold in your chocolate chips.
6. Pour your dough into small tart tins. Bake for 20 minutes.
• Have any extra batter? Enjoy it raw! This batter is healthy & delicious to eat raw.


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

Happy Friday!

 

 

Healthier Homemade Pop-Tarts

My sister is having a 90’s themed party for her 30th birthday.

When I think of the 90’s I think of Nickelodean & a lot of junk food.

Seriously, did we eat anything healthy then? My mom always made our lunches & cooked dinner. But, lunch would be a sandwich, milk, chips & a dessert – because chips alone aren’t a dessert? That dessert would be things like a Twinkie, fruit roll up or a Hoho.

What other food is 90’s? 

• Fruit by the Foot
• Bagel Bites
• Mini hotdogs
• Dunkaroos
• Go-gurt
• Pop-Tarts!

While the 90’s junk food is defiantly not approved by The Kelly Diet, that doesn’t mean we can’t make our own version that is 🙂

Now, these could be healthier. I opted to buy a store bought vegan pie crust from Whole Foods instead of making mine own simply because of time & quantity I was making. So, these are not the healthiest item on The Kelly Diet menu, but they are still much healthier than a regular pop-tart, made with real fruit & absolutely delicious!

• Servings: 8
• Time: 50 mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 2, 2 count packages of Vegan Frozen Pie Crusts (I found some at Whole-foods)
• 3 C frozen organic cherries, pitted
• The juice from 1 lemon
• 2 T raw local honey or agave
• 1 T corn starch
• 2 T coconut oil

Directions

1. Remove all 4 pie crust from tins & allow to thaw.
2. Preheat the oven to 375F.
3. Add your cherries, lemon juice, honey or agave & corn starch to a medium sauce pan.
4. Cook on medium heat until cherries thaw.
5. While on low heat mash everything together until combined. Remove from heat & allow to cool.
6. Cut pie crust into rectangles.
7. Add 1-2 T of cherry filling to the middle of one rectangle. Place another rectangle on top & use a fork to lightly press edges together.
8. Transfer to a baking sheet lined with a silpat or parchment paper.
9. Repeat until all pie crust & filling is gone.
10. Top each crust with a little coconut oil & use the tips of your fingers to spread the oil to cover the entire top surface area.
11. Bake for 20 minutes. Allow to cool. I drizzled prepared powdered chocolate peanut butter on top of mine. You could chose to leave plain or top with more cherries. Enjoy!

A nice thing about these Pop-Tarts are that you can make them in advance, seal & freeze. Just unthaw the night before you want to serve them! Side-note, they are DELICIOUSSS cold. 

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

 

 

Lemon Poppyseed Tofu Cheesecake (Raw & Baked version)

 

I know there are some tofu haters. 

Why? Because tofu is made from soy. Some studies say that the majority of the time soy is bad for you.

But there are also facts that tofu is good for you because it:

• is a great source of protein.
• contains all 8 essential amino acids.
• is a great source of nutrients such as iron, calcium, B1 & more.

So what do we do? Eat tofu or avoid it? 

For myself, I have decided to use it on occasion.

I go through about 1-2 blocks of tofu per month. 1 block usually for meals, like my Tofu Sloppy Joes, & 1 block for snacks & deserts.

There is one thing that is for sure. Each time I cook or bake with tofu, my food turns out delicious! And these Lemon Poppyseed Tofu Cheesecakes are no exception 🙂

• Servings: 4
• Time: 30 mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 300 g firm* tofu (about 3/4 of a box)
• 1/2 c unsweetened apple sauce
• 1 ripe banana
• 1/2 c unsweetened cashew or almond milk
• 2 scoops vegan vanilla protein powder (I used 22 Days Nutritions)
• Juice from one lemon
• 2 T poppy seeds
• I would imagine that silken tofu would yield just as good or even better results, but I have not tried yet.

Directions

1. Preheat your oven to 350F.
2. Add everything, except your poppy seeds, to a food processor.
3. Process until combined.
4. Add in poppy seeds. Process only for about 3-5 additional seconds.
5. Spray one small tart tin with non-stick cooking spray.
6. Optional Crust: In a small bowl mix 1/2 c oats with 1/4 c unsweetened apple sauce & a dash of cinnamon.
7. Pour oat mixture into bottom of tin & smooth.
8. Pour some of the tofu batter on top. Bake for 20 minutes.
9. Pour the rest of the tofu batter into bowls or jars, cover & refrigerate to enjoy raw!

What do you like better? The baked or raw version?

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

 

 

Gingerbread Baked Donuts

How do you celebrate someone’s birthday?

Pick up a cake?

Go out to dinner?

Special birthday pancakes for breakfast?

I let people know how much I love them on their birthday by baking a healthy birthday treat! Now I realize that ‘healthy birthday treat’ may seem like no treat at all to someone, especially on their birthday. But if you know me, you know my desserts taste great and are healthy because I would never want to give someone something that I didn’t think wasn’t good for their body!

So why not start the day off, celebrating someone’s birthday, with these healthy baked donuts?!

• Servings: 5 Donuts
• Time: 25 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 1/2 c pumpkin puree
• 1/2 c unsweetened almond milk
• 1/4 c pure maple syrup
• 1/2 T molasses

Dry Ingredients:

• 1 c organic sprouted spelt flour
• 1/2 c almond flour
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp allspice
• pinch of pink himalayan salt
• 1 tsp baking powder

Directions

1. Preheat your oven to 350F.
2. Spray a 6 hole donut tin with non-stick cooking spray & set aside. (I only filled 5 donut holes with batter)
3. In a medium sized bowl add all of your wet ingredients. Whisk until combined.
4. In a large mixing bowl add all of your dry ingredients. Whisk until combined.
5. Pour your wet ingredients into your dry & mix until combined.
6. Distribute your batter among 5 donut holes.
7. Bake donuts for for 18 minutes.
8. Allow donuts to cool before removing from pan.
9. Add any desired toppings. I spread my donuts with prepared chocolate PB2. Enjoy!

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

 

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 🙂

Cookie-dough Protein Brookies

• Servings: 6
• Time: 45 minutes
• Difficulty: medium
• Print

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!

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

These Protein Brookies were great energy before a birthday hike 🙂

Black Bean Chocolate Lava Cake

Yummmmmmmmmmm.

If you have any thoughts that a dessert comprised mostly with Black Beans tastes bad, let me prove you wrong!

Everyone should love this recipe because it is:

1. so easy to make.
2. quick to make.
3. quick clean up.
4. fudgy.
5. chocolaty.
6. delicious.
7. healthy!
8. protein & fiber packed.
9. guilt -free 🙂

*If you have a peanut allergy I would suggest replacing the powdered peanut butter with protein powder

**If you are gluten intolerant simply replace the 1 c oats with gluten free oats.

• Servings: 3
• Time: 30 mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 box organic black beans (drained & rinsed)
• 1 c rolled or old-fashioned oats (gluten-free if needed)
• 1 ripe banana
• 1/4 c pure maple syrup
• 1/4 c unsweetened plant-based milk
• 1 T cocoa powder
• 1/4 c organic powdered peanut butter (or plant-based chocolate protein powder if have a nut allergy)
• 1 tsp vanilla extract
• pinch of himalyan salt
• 1 tsp baking soda

Directions

1. Add the black beans to a food processor & process until combined.
2. Next add in the oats, scrape the sides of the bowl, & process.
3. Continue to add a few ingredients at a time (occasionally scraping the sides of the bowl & processing) to ensure that everything gets broken down & combined well, until no ingredients are left.
4. Pour your dough into small tart tins & bake at 350 degrees for 20 minutes.Let cool & then top with prepared powdered peanut butter (I added extra water to make it more runny). Enjoy!
• Have any extra batter? Enjoy it raw! This batter is healthy & delicious to eat raw.

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

Unfortunately with the cocoa powder, this is one treat you should not share with your pup 😦 He got some extra prepared powdered peanut butter though 🙂

 

Key Lime Nicecream Cake (nut-free)

Remember to check out my Instagram @thekellydiet for more healthy recipes like my last post- ‘Butternut Squash Beetroot Soup.’

You are going to love this Nicecream Cake. Most vegan no-bake cakes contains cups of nuts. I am all about healthy fats but I don’t need a cake loaded with nuts & seeds.

So, I tried something different. Instead of nuts for the filling I used steamed cauliflower 🙂 Sound gross? It’s blended with fruits & lemon (or lime) juice that masks the cauliflower completely.

For the crust I used Heritage Flakes cereal instead of nuts. It is a high protein & fiber cereal with little sugar & fat.  I was in love with how the taste of this crust turned out.

Think of this nicecream cake as your morning smoothie but way better 🙂

Now let me show you how to go from all these healthy ingredients…

to a delicious nicecream cake!

Key Lime Nicecream Cake

• Servings: 2-4
• Time: 15 minutes + 4 hr freeze time
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Crust:

• 2 c Heritage Flakes cereal
• 6 medjool dates (pitted & chopped)
• 1 T pure maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 c natural apple sauce

Filling:

• 2 c steamed cauliflower
• 1 ripe banana
• 1 avocado
• 1 c cubed pineapple/mango combo
• 2 T plant based vanilla protein powder (I used 22 days Nutrition)
• 1/4 c pure maple syrup
• 1/4 c lime or lemon juice
• 1 tsp vanilla
• 1.4 tsp turmeric
• 2 T poppy seeds

Directions

1. Spray 1 large or 2 small tart tins with non-stick spray & set aside.
2. Add all of your crust ingredients to a food processor & process until combined.
3. Press your crust mixture into the bottom of your tart tins.
4. Add all of your filling ingredients, except for the poppy seeds, to your clean food processor. Process until combined. Stir in your poppy seeds.
5. Pour your filling mixture on top of your crust.
6. Add any desired toppings. I used lemon zest, pomegranate seeds & coconut chips.
7. Cover with clear wrap & freeze for 4 hrs or overnight.
8. Thaw the cake for about 15 minutes (depending how thick your cake is & how frozen it is) before serving. Enjoy!

And a very happy early Thanksgiving to you all from me & Batman:)