Nut & Chia Jam raw bars

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

Now for some raw bars!

Do you like Peanut Butter & Jelly? Well how about a raw bar made with Almond Butter & a Raspberry Chia Jam on top of a Cashew/date crust?!

Enticed?

Enjoy this raw bar as a filling start to your day or as a dessert to nip your sweet tooth in the butt.

• Servings: about 9 bars
• Time: 50 mins
• Difficulty: medium
• Print

credit: @thekellydiet

Ingredients

Crust:

• 1 c cashews (soaked for at least 6 hours)
• 10 pitted dates
• 1/4 c coconut flour
• 1/2 tsp cinnamon

Middle:

• Almond Butter

Top/ Chia Jam:

• 1 c raspberries (or other berry of choice)
• 3 T chia seeds
• 1/2 T lime juice

Directions

1. Add all your chia jam ingredients to a small pot on medium heat.
2. Mash your berries & mix. Reduce heat to low until everything it combined. Allow to cool once done cooking.
3. Drain & rinse your soaked cashews.
4. Add that along with the rest of the crust ingredients to a food processor.
5. Process until combined. 
6. Take about 2 T of your crust ingredients and press it into the bottom of a muffin tin. Repeat until crust is gone.
7. Spread 1 T of almond butter on top of the crust and freeze for 15 minutes.
8. When that is done distribute your chia jam amongst the top of the almond butter.
9. Freeze again until hard and you are able to remove the bars from the tin.
10. Keep bars stored in the freezer in a container. Let sit for about 15 minutes at room temp before eating.

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

Happy eating.

 

 

Peanut Butter Banana Power Muffins

2 things I’m really into right now:

1. Ground flaxseeds
2. Chia Seeds

Why?

Well as much as I loveeee Colorado it is a very dry state. I guess it’s allowed to have one downfall 🙂 And because of this my nails have gotten more brittle & my skin more dry.

Ground Flaxseeds help support healthy skin, hair and nails.

Chia seeds  are a valuable source of fiber and support cardiovascular and brain health as well.

Both Ground Flaxseeds and Chia Seeds are high in Alpha-lipoic acid or ALA, which is a naturally occurring compound that’s made in the body. It serves vital functions at the cellular level, such as energy production.

Basically I like to think of these 2 ingredients as a power source and I’ve been trying to incorporate them into at least one meal each day. And what better to incorporate them in but delicious and healthy muffins?!

So get ready to indulge in these yummy muffins!

• Servings: 11 muffins
• Time: 25 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 3 large ripe bananas
• 1/2 c natural applesauce
• 1/4 c raw, local honey or pure maple syrup
• 1/2 c unsweetened plant-based milk of choice

Dry Ingredients:

• 1 c quick oats (gluten-free if needed)
• 1/2 c coconut flour
• 1/2 c powdered peanut butter
• 1 T chia seeds
• 1 T ground flax
• 1/2 tsp cinnamon
• 1 tsp baking soda
• Pinch of pink himalayan salt

Additional:

• 1/3 c non-dairy chocolate chips

Directions

1. Preheat the oven to 350F. Spray a muffin tray with non-stick cooking spray & set aside.
2. Add your bananas to a large mixing bowl & mix until bananas are completely mashed with no chunks remaining.
3. Add the rest your wet ingredients to the large bowl & mix until combined.
4. Add all your dry ingredients to a medium sized bowl & whisk to combine.
5. Pour your dry ingredients into your wet & mix until combined.
6. Fold in your choc chips.
7. Use an ice-cream scooper to distribute the batter among 11 muffin tins. Smooth the tops with a spoon
8. Bake for 13-15 minutes or until a toothpick comes out clean & your edges & top are golden brown.
9. Top with almond butter or additional powdered peanut butter prepared with water. Enjoy!

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

Have a yummy rest of your days guys!

 

 

 

Chia Socca

 

Before we get to the socca,  here is a recipe for “No Bake PB 🍌 Bites” that I posted on my Instagram this past weekend: @thekellydiet.

1️⃣In a large bowl mix with a fork

🔹2 c rolled oats

🔹1 tsp cinnamon

🔹 1 tsp vanilla

🔹splash of almond milk

🔹1/4 c raw 🍯  or pure maple syrup

🔹1 large ripe mashed 🍌

🔹1/2 c natural peanut butter or almond or 🌻 butter 🔹1/4 c mini morsels or cacao nibs

2️⃣Use an 🍦 scoop to spoon batter 2️⃣roll into balls & 3️⃣refrigerate. Enjoy!

Follow my Instagram for more recipes that may not be posted on the blog!

K now to socca!

This was my first time trying/making Socca & it turned out great!

So what is Socca?

• It is a type of thin, unleavened pancake or crêpe made from chickpea flour.
• It is a great source of fiber, protein & has a slew of vitamins & minerals.

I added just a bit of chia seeds to my socca for extra nutrients & to help absorb more of the liquid in the batter.

This recipe is easy to make & lets you be creative by choosing your own toppings.

• You can top it with nut butter & fruit for a healthy dessert, or
• with veggies & a homemade sauce for a yummy & nutritious meal.

• Servings: 1
• Time: 40 minutes
• Difficulty: easy
• Print

*This makes one socca so double recipe as need.

Ingredients

Socca:

• 1/4 c chickpea flour
• 1/3 c water
• 1 tsp chia seeds
• 1 tsp nutritional yeast/ nooch

Toppings I used:

• Roasted brussles sprouts
• Baked sweet potato chunks
• Sauteed peppers
• Sauteed mushrooms
• Tomato
• Organic white wine vinegar
• Italian seasoning

Avocado/ yogurt sauce:

• 1/3 of an avocado
• 1/4 c cilantro
• 1/4 c plain greek or non-dairy yogurt
• 1 tsp lemon juice

Directions

Socca:

1. Add all the socca ingredients to a small bowl.
2. Whisk & set aside for half an hour to allow seeds to soak & mixture to thicken.
3. Heat a small sized skillet on medium heat & spray with non stick spray.
4. Once pan is hot & mixture has set, spoon batter into the pan & make sure it is evenly distributed (the benefit of using a small pan is that you can smooth the batter among the whole pan for an even distribution & perfect circle).
5. Let batter cook for 3 minutes.
6. Use a spatula to carefully lift sides, then flip.
7. Allow to cook on the other side an additional 3 minutes.
8. Remove from pan & top with desired toppings.

Toppings:

1. I first roasted my brussels sprouts & sweet potato, without any oil, & sprinkled with Flavor God’s Italian Seasoning.
2. I sauteed the mushrooms & peppers in organic white wine vinegar.

Avocado/yogurt Sauce:

1. Add all avocado/yogurt sauce ingredients to a blender.
2. Blend until smooth.
3. I added the sauce to a clear squirt bottle to distribute evenly on top.

What will you top your socca with?!