Lunch / Dinner

Vegan Curried Burger with a Cheezy Pea Pesto

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Apple Guacamole’!

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Now for these burgers!

They are completely plant-based, have a curry kick & are layered with flavorful veggie ingredients.

Vegan Curried Burger with a Cheezy Pea Pesto

  • Servings: 4 large patties
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Patty Ingredients:

  • 1 15 oz can organic black beans or garbanzo beans (drained & rinsed)
  • 1/2 c organic pumpkin puree
  • 1/4 c garbanzo bean flour
  • 2 T flaxseed
  • 1/4 onion, chopped
  • 1 tsp garlic powder
  • 1 tsp curry powder
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp turmeric
  • Juice from half a lime

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Pesto Ingredients:

  • 1 15 oz can organic peas (drained & rinsed)
  • Handful fresh basil
  • 1/4 c nutritional yeast
  • Juice from 1 lemon
  • 1 tsp garlic powder

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Additional toppings:

  • Multi-grain English Muffin or Ezekiel Bun
  • Brown, Spicy Mustard
  • Tomato

Directions

  1. Preheat your oven to 390F. Line a baking sheet with a silpat or spray with coconut oil spray.
  2. Add all patty ingredients to a food processor fitted with a S-blade & process until combined.
  3. Scoop 1/2 c of batter onto your baking sheet. Smooth into patty shapes. Will make about 4 patties.
  4. Bake for 23 minutes or until crispy.
  5. While the patties are baking add all Pea Pesto ingredients to your clean food-processor. Process until combined.
  6. Assemble burger with desired toppings. I used a multi-grain bun spread with spicy brown mustard, the patty spread with the pea pesto, & topped with tomato. 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

🙂

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Breakfast · Snack

Muesli Pumpkin Bread

Hello all!!!

Did everyone have a good Valentine’s Day?! I hope it was filled with love & yummy treats. I made my Valentine, ‘Vegan Chocolate Almond Butter Fudge.’ – You can find the posting on my Instagram @thekellydiet.

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For Valentine’s Day dinner I want to a local vegan restaurant, Beerline Cafe, & had a four course vegan dinner. It was amazing!!!

After all the fun & food of last night I am feeling a little tired this morning. This Muesli Pumpkin Bread should be a great breakfast & snack to get me feeling energized!

Let’s get baking!

Muesli Pumpkin Bread

  • Servings: one loaf
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 1/3 c rolled oats (gluten free if needed)
  • 1/3 c muesli
  • 1/4 c pea protein
  • 3 T coconut flour
  • 1 1/4 tsp baking powder
  • 1 T pumpkin pie spice
  • 1 tsp cinnamon
  • pinch of pink himalayan salt
  • 1 flax egg (1 T flax + 2 T water)
  • 1/4 c melted coconut oil
  • 1/4 c raw, local honey or pure maple syrup
  • 3/4 c pure pumpkin puree
  • 3/4 c unsweetened almond milk
  • Small handful non-dairy choc chips

Directions

  1. Preheat your oven to 350F. Spray a loaf pan with non-stick cooking spray & set aside.
  2. Prepare flax egg by mixing the flax with water in a small bowl. Set aside.
  3. Add all of your dry ingredients to a large mixing bowl & whisk.
  4. Add all of your wet ingredients to a medium size bowl, including your flax egg, & whisk until combined.
  5. Pour wet into dry & mix until combined.
  6. Fold in choc chips.
  7. Pour batter into your loaf pan. Bake for 30 minutes. 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

And here is a pic of my other Valentine :)))

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Snack

The most delicious, Healthy Banana Bread Bars

Remember to follow my Instagram @thekellydiet for more recipes not posted on my blog like this easy, ‘Raw Cucumber Avocado Pasta.’

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Now on to the recipe!

These healthy banana bread bars have a crispy crust & moist inside that are sure to please!

What makes this banana bread healthy? The main ingredients are oats, coconut flour, coconut oil & raw, local honey! These are all great sources of energy that are great before a workout. It is very satisfying as well. I had a slice before hot yoga today &, no joke, was still full 5 hrs later!

Coconut oil: 

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  1. Has a high smoke point, which prevents harmful carcinogens
  2. Kills your hunger, so you eat less without even trying
  3. Can increase your E expenditure, helping you burn more fat
  4. Prevents Sickness

Honey:

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  1. Aids in a healthy weight management
  2. Is a natural source of E
  3. Is an antioxidant powerhouse

*I use raw, local honey to ensure that my honey is not mixed with anything unnatural.

Crispy & Moist Banana Bread Bars

  • Servings: about 9 thick slices
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 1/4 c old fashioned oats
  • 1/2 c coconut flour
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1/2 c melted coconut oil
  • 1/3 c raw local honey or pure maple syrup
  • 1 tsp vanilla extract
  • 3 large ripe bananas

Additional:

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

Directions

  1. Preheat the oven to 325F. Spray a 9×9 size pan (or similar) with non-stick cooking spray & set aside.
  2. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  3. Add all your wet ingredients a large bowl & mix until combined.
  4. Pour your dry ingredients into your wet & mix until just combined.
  5. Fold in your choc chips.
  6. Pour your batter into your pan & smooth with a spoon so that it is evenly distributed.
  7. Bake for 35 minutes or until a toothpick comes out clean & your edges & top are golden brown. Enjoy!

And adventure on 😉

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Breakfast

Zoatsss 2.0 :)

A few staples I ALWAYS have on hand in my home:

  • All of the veggies (of course), more specifically always carrots, tomato, peppers, kale & snap peas.
  • Unsweetened plant based milk, either cashew or almond (My go to brand is Silk)
  • Organic plain greek yogurt
  • Halo Top- b/c we all have our problems
  • Coconut, almond, & chickpea flour
  • Fruit
  • Black beans, chickpeas, lentils, quinoa, couscous
  • Frozen veggie patties
  • Either tempeh, tofu or seitan, anddd
  • Old-fashioned or rolled OATSSSS

And I am talking the big boy oats. The biggest box or bag of organic oats you can get, I buy. My local, natural grocery store, Fresh Thyme has a machine in store that mills their own oats that I am obsessed with. I have also gotten great oats at Farmer’s Markets.

Why do I buy in such bulk? Because of their versatility. I use oats for so many recipes in all meals (breakfast, lunch, snacks, dinners & desserts).

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For breakfast, people usually think to add fruit to their oatmeal. Make it even healthier by adding shredded zucchini, shredded carrots, or cauliflower rice instead!

Here is a recipe to add a few more veggies to your morning 🙂

Zoats 2.0

  • Servings: 2
  • Difficulty: easy
  • Print

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Ingredients

Zoats:
  • 1 c old-fashioned or quick oats
  • 1 3/4 c unsweetened plant-based milk of choice (can use water if out of milk)
  • Half a zucchini, grated
  • Half a carrot, grated (for this I used a purple rainbow carrot)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp maple or vanilla extract
Bowl Idea #1:
  • Organic plain greek or non-dairy yogurt
  • Sliced strawberries
  • Bee pollen (not vegan)
Bowl Idea #2:
  • Organic plain greek or non-dairy yogurt
  • Homemade Cherry Chia Jam*

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Directions

  1. Add plant-based milk to a small saucepan & bring to a boil
  2. Stir in the oats & reduce heat to a simmer
  3. Stir in the rest of the ingredients
  4. Let simmer for about 5 minutes, stirring occasionally
  5. Make a bowl out of it! Enjoy 🙂

*Easy & healthy, Cherry Chia Jam: 1) In a small sauce pan add 2 c organic frozen cherries. Cook on medium heat for about 5 minutes, mashing the cherries with a wooden spoon. 2) Bring mixture to a low-boil. Cover, reduce heat to a simmer & let sit for 10 minutes. 3) Turn off heat, stir in 2 T chia seeds4) Allow to cool & keep stored in an air tight container or jar in the fridge for up to 2 weeks.

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TB to this homemade Multigrain Struan bread I made. It takes 2 days to make but is totally worth it! I topped it with almond butter & the cherry chia jam… perfection. What fruit would you make your jam with?!