Chocolate Orange Muffins

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Mango Buch Smoothie’ that tastes like a mimosa!

And now for dessert!

These Chocolate Orange Muffins actually have the taste of a chocolate orange; while still being healthy enough to eat for breakfast!

They are also:

• plant-based
• high in protein & fiber
• bursting with flavor
• sweet
• filling

• Servings: 9 Muffins
• Time: 30 mins
• Difficulty: medium
• Print

credit: @thekellydiet

Ingredients

Wet Ingredients:

• 1 avocado
• 1 orange (whole including skin)
• 1/4 c raw local honey or pure maple syrup
• 1/4 c non-dairy milk or melted coconut oil
• 1 tsp vanilla

Dry Ingredients:

• 1 c whole wheat flour
• 1/3 c oats
• 1/4 c cocoa powder
• 1/4 c cacao powder
• 1 tsp cinnamon
• 1 tsp baking soda

Directions

1. Preheat oven to 350F.
2. Spray 9 muffin holes with olive oil spray & set aside.
3. Slice your avocado and orange into smaller pieces.
4. Add all wet ingredients to a food processor. Process until everything is broken down and combined.
5. Add in your dry ingredients. Process until everything is combined.*
6. Distribute your batter among the 9 muffin holes. Smooth the tops with a spoon.
7. Bake for 18 minutes. Allow to cool before removing from pan.**

*If your food processor is too small to hold everything, after processing your wet ingredients add in your oats and process again. Then transfer everything to a mixing bowl, add in the rest of your dry ingredients and whisk.

• I topped mine with prepared powder peanut butter. And ate them after refrigerated because I think they taste best chilled. Allow a few hours for all the flavors to settle before eating.



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

Enjoy the weekend!

 

Healthier Brookies

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Cayenne Mango Smoothie’!

But how about some Brookies!

These yummy brookies are:

• healthier than your normal cookie
• plant-based
• high in protein & fiber
• chocolatey
• sweet
• filling

• Servings: 9 Brookies
• Time: 30 mins
• Difficulty: easy
• Print

credit: @thekellydiet

Ingredients

Base Ingredients:

• 1 c organic oats
• 1/2 c organic pumpkin puree
• 1/2 c raw, local honey
• 1/4 c unsweetened almond milk
• 2 scoops (46g) peanut butter protein powder (I used Orgain)
• 1 tsp baking soda

Top Ingredients:

• 1/2 c whole wheat flour
• 1/2 c melted coconut oil
• 1/2 c non-dairy milk
• 1/3 c oats
• 3 T organic coconut sugar (I used Now Foods)
• 3 T cocoa powder
• 1 tsp cinnamon
• 1 tsp baking soda

Directions

1. Preheat oven to 350F.
2. Spray 9 muffin holes with olive oil spray & set aside.
3. Add all base ingredients to a food processor. Process until combined & distribute among your muffin tins.
4. Add all top ingredients to your food processor. Process until combined & distribute among your muffin tins on top of your base.
5. Bake for 18 minutes. Cool and drizzle with nut butter. Enjoy!

 

Happy Winter!

 

 

Chickpea Pumpkin Bites

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Fit Honey Crumble’!

Now onto some Chickpea Bites!

These yummy snacks are:

• healthy
• vegan
• low in sugar
• high in protein & fiber
• moist
• slightly sweet
• filling

• Servings: 10 muffin size bites
• Time: 40 mins
• Difficulty: easy
• Print

Ingredients

credit: @thekellydiet

Ingredients:

• 1 can chickpeas (drained & rinsed)
• 1/2 c organic pumpkin puree
• 1/2 c unsweetened apple sauce
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1 tsp baking soda
• 1/2 c whole wheat flour
• 1/2 c rolled oats
• 1/4 c organic coconut sugar
• non-dairy chocolate chips

Directions

1. Preheat oven to 350F.
2. Spray 10 muffin holes with olive oil spray & set aside.
3. Add the first 3 ingredients to a food processor. Process until chickpeas are broken down and smooth.
4. Add the next 3 ingredients to the food processor. Process until combined.
5. Add the next 3 ingredients to the food processor. Process until combined.
6. Fold in your chocolate chips.
7. Use an ice-cream scooper to distribute batter among your 10 muffins holes.
8. Bake for 30 minutes.
9. Best eaten after chilled in the refrigerator. Enjoy!

Happy Saturday!

 

 

Peppermint Hot Cocoa Pronuts

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Pomegranate Oat Muffins!’

Now onto the pronuts!

These protein donuts are made with Orgain’s new plant-based Peppermint Hot Cocoa protein powder. I love it!!! If you don’t own any use any other flavor you have like vanilla, chocolate or peanut butter. The taste will be different but still delicious!

These pronuts are the best in health & taste!

• Clean
• Plant-based
• Healthy
• Fiber & Protein Packed
• Filling
• Oil- free
• No added sugar
• Delicious

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

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1 large ripe banana
• 1/2 c apple sauce
• 1/2 c non-dairy milk
• 1/2 c whole wheat flour
• 1/2 c oat flour
• 1/4 c Orgain’s Peppermint Hot Cocoa Protein Powder
• 1 tsp baking soda

Optional Toppings:

• White chocolate chips
• 80% cacao chocolate chips
• Organic unsweetened coconut flakes
• Anything else you like!

Directions

1. Preheat the oven to 350F. Spray 5 donut holes with non-stick spray & set aside.
2. Add your ripe bananas to a large mixing bowl & beat until pureed.
3. Add the rest of your ingredients to your mixing bowl & mix until combined.
4. Distribute your batter among the 5 donut holes.
5. Add any desired toppings.
6. Bake for 18 minutes. Serve as is or spread with nut butter 🙂 Enjoy!

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

Happy weekend!

 

 

 

Curried Chickpea Salad & Rosemary Potatoes

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like my ‘The Healthiest Pie around’ recipe.

Now onto these side dishes!

Thanksgiving is in 4 days! Here are 2 healthy & delicious side dishes that everyone can eat 🙂

They are:

• vegan
• gluten-free
• nut-free

Curried Chickpea Salad

• Servings: 10
• Time: 10 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 2, 15 oz. cans garbanzo beans (drained & rinsed)
• 1 c grated carrots
• 1/2 c dried cranberries

Sauce:

• 3 T tahini
• 2 T lemon juice
• 1/2 T ACV
• 1/2 T liquid aminos
• 1/2 T pure maple syrup
• 1 tsp curry
• 1 tsp cumin

Directions

1. Add your chickpeas, carrots & cranberries to a large bowl.
2. Add your sauce ingredients to a small bowl & whisk until combined.
3. Pour your sauce onto your chickpea mixture & mix everything together with a fork. Cover & refrigerate. Enjoy!

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

Rosemary Potatoes & Brussel Sprouts

• Servings: 10
• Time: 1 hr
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1.5 lb small red potatoes
• 2 T coconut oil
• 1 T paprika
• 1.5 tsp rosemary leaves, finely crushed
• 1 tsp garlic powder
• 1/2 tsp pink himalayan salt
• 10 large brussels sprouts
• ground pepper

Directions

1. Preheat your oven to 425F.
2. Rinse your potatoes. Line a baking sheet with a silpat and spread your potatoes onto the sheet.
3. Melt your coconut oil and pour on top of your potatoes.
4. Immediately, while the coconut oil is still hot, sprinkle onto your potatoes the paprika, rosemary, garlic and salt.
5. Mix everything together on the sheet with your hands or a spoon.
6. Bake for 45-50 minutes.
7. While that is baking, slice your brussels sprouts into halves or thirds.
8. With 12 minutes left of the potatoes baking, remove your sheet from the oven. Add your brussels sprouts. Grind fresh pepper across the sheet and mix everything together once more with a spoon.
9. Place back into the oven and allow to finish baking the last 12 minutes. Serve hot. Enjoy!

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

Happy Thanksgiving!

 

 

 

 

Toasted Coconut Banana Muffins

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Green Mango Smoothie!’

Now onto the protein muffins!

These protein muffins are made with Orgain’s plant-based Cookies and Cream Protein Powder. I love it!!! If you don’t own any use any other flavor you have like vanilla, chocolate or peanut butter. The taste will be different but still delicious!

These protein muffins are the best in health & taste!

• Clean
• Plant-based
• Healthy
• Fiber & Protein Packed
• Filling
• Oil- free
• Sweet
• Delicious

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

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 3 scoops (70g)  protein powder (I used @drinkorgain Cookies & Cream)
• 1 c quick oats (gluten-free if needed)
• 2/3 c unsweetened organic coconut flakes
• 1/3 c whole wheat flour
• 1 tsp baking soda
• Pinch of pink himalayan salt

Wet Ingredients:

• 2 large ripe banana
• 4 oz natural apple sauce
• 1/4 c non-dairy milk
• 1/4 c pure local honey or agave
• 1 tsp vanilla extract

Additional:

• Handful white chocolate chips

Directions

1. Preheat the oven to 350F. Spray a muffin tin with non-stick spray & set aside.
2. Add your ripe bananas to a large mixing bowl & beat until pureed.
3. Add the rest of your wet ingredients to your mixing 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 just combined.
6. Fold in your white choc chips.
7. Use an ice-cream scooper to distribute your batter among 11 of the muffins holes.
8. Bake for 18 minutes. Enjoy!

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

Happy almost Friday!

 

 

Pumpkin Brownies (2 ways)

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Soft, Pumpkin Breakfast Cookies!’

Now for some brownies!

I made two Pumpkin Brownie versions.

1) One is fluffier, lower in sugar and a good healthy option even for breakfast!

2)The other is fudgier and more dessert like.

Both are:

• 100% vegan
• Rich in nutrients from the pumpkin 
• Filling
• Protein & fiber packed
• Delicious!

You can add chocolate chips or nuts to your batter. Top these baked brownies with nut butter or non-dairy whip cream. However you like your brownies, make them your own!

Breakfast Pumpkin Brownies

• Servings: 9
• Time: 35 mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog @thekellydiet

Ingredients

Ingredients:

• 1 c organic pumpkin puree
• 1 ripe banana
• 3 T raw local honey or pure maple syrup
• 1 1/2 c garbanzo bean flour
• 1/4 c raw cacao powder
• 1/2 tsp baking soda
• dash himalayan salt

Directions

1. Preheat oven to 350F.
2. Spray an 8×8 pan with olive oil spray & set aside.
3. Add all dry ingredients to a large mixing bowl & whisk
4. Add your wet ingredients to a medium sized bowl & whisk.
5. Pour your wet into dry & mix until combined.
6. Pour batter into tin & bake for 25 minutes.
7. Allow to cool before removing from pan. I ate mine drizzled with almond butter for breakfast and as a snack. Enjoy!

The more dessert like brownies I used whole wheat flour. I finally found a whole wheat flour that has just as much protein & fiber as other coconut and garbanzo bean flours! It’s Prairie Gold Whole Wheat Flour. I found it at Sprouts. It can also be bought on Amazon.

Fudgey Pumpkin Brownies

• Servings: 18
• Time: 35 mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog @thekellydiet

Ingredients

Ingredients:

• 1 15 oz can organic pumpkin puree
• 1 c pure maple syrup
• 1/2 c melted coconut oil
• 1 c + 2 T whole wheat flour
• 1/3 c raw cacao powder
• 1 T pumpkin pie spice
• dash himalayan salt

Additional:

• non-dairy chocolate chips

Directions

1. Preheat oven to 350F.
2. Spray an 9×12 pan with olive oil spray & set aside.
3. Add all dry ingredients to a large mixing bowl & whisk
4. Add your wet ingredients to a medium sized bowl & whisk.
5. Pour your wet into dry & mix until combined.
6. Pour batter into tin. Sprinkle the top with a small handful of chocolate chips.
7. Bake for 25 minutes.
8. Allow to cool before removing from pan. I like them best eaten cold after refrigerated. Enjoy!

Happy Sunday!

 

 

 

Quinoa Pumpkin Chili

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

Now onto this ‘Pumpkin Chili!’

Why to love this recipe:

• Easy to make (thanks to the crockpot)
• Perfect for food prepping
• Filled with veggies that can be swapped for any others you prefer or have on hand
• Filling
• Healthy
• Delicious
• Fall ready
• Vegan as always 🙂

• Servings: 6
• Time: 3-6 hrs
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 3 c filtered water or vegetable broth
• 2 c greens (kale/spinach/chard)
• 1 sliced zucchini
• 1 c uncooked quinoa
• 1 15 oz can organic pumpkin puree
• 1 15 oz can black beans (drained & rinsed)
• 1 15 oz can corn (drained & rinsed)
• 1 6 oz can tomato paste
• 1/2 red onion, chopped
• 1/2 T cinnamon
• 2 tsp black garlic puree
• 1 tsp curry
• 1 tsp turmeric
• 1/2 tsp pink himalayan salt

Directions

1. Add all ingredients to a crockpot.
2. Stir & cook on high heat for 3 hrs, or low for 6.
3. Serve hot. Enjoy!

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

Happy Fall!

 

 

 

 

Gingerbread Birthday Cookies

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Vegan Enchilada Pie!’

Now for some Gingerbread Birthday Cookies!

These cookies are super healthy & insanely delicious!

The only sweetener is 2 T molasses and no oils are used.

They are soft, sweet and have such a great ginger- molasses flavor.

Cause here at The Kelly Diet you never have to compromise taste for health!

• Servings: 7 Cookie Drops
• Time: 20 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 1 c sprouted spelt flour
• 1/2 c coconut flour
• 2 tsp ground ginger
• 1/2 tsp baking soda
• 1/2 tsp himalayan salt
• Desired amount of sprinkles (optional)

Wet Ingredients:

• 1/2 c non-dairy milk
• 1/3 c pumpkin spice apple sauce
• 2 T molasses

Directions

1. Preheat the oven to 350F. Line a baking sheet with a silpat & set aside.
2. Add your dry ingredients to a large mixing bowl & whisk.
3. Add in your wet ingredients and mix until combined.
4. Use an ice-cream scooper to distribute 7 scoops of batter on ur baking sheet.
5. Bake for 11 minutes. Enjoy!

 

See ya next time!

 

 

 

 

Pumpkin Peanut Butter Protein Bars

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Unicorn Wraps!’

Now for some delicious Pumpkin Peanut Butter Protein Bars!

These fit and protein packed bars are also yummy enough for dessert! Bonus, they are also super easy to make!

The main ingredients are…

• organic steel cut oats
• vegan peanut butter protein powder (I like @drinkorgain –has only 1 g of sugar)
• organic pumpkin

Let’s get baking!

• Servings: 8 bars
• Time: 30 minutes
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

• 1/2 c organic pumpkin puree
• 1/2 c natural apple sauce
• 3/4 c organic steel cut oats (gluten free if needed)
• 2 scoops (46g) plant-based peanut butter protein powder (I like Orgain)
• 1/2 tsp baking soda
• pinch of himalayan salt

Drizzle:

• 1/4 c Peanut Butter Powder
• 1/4 c filtered water
• 1 T Cocoa Powder
• 80% cacao or  non-dairy chocolate chips

Directions

1. Preheat oven to 350 degrees. Spray an 8×8 pan with non-stick olive oil spray & set aside.
2. In a food processor add all ingredients.
3. Process until combined.
4. Pour batter into your pan & smooth with a spoon.
5. Bake at 350 degrees for about 15 minutes.

Drizzle:

1. Once done baking and cooled, add all drizzle ingredients, except your choc chips, to a small bowl. Use a fork to mix until combined.
2. Pour drizzle on to top of your base.
3. Sprinkle on some choc chips, slice and enjoy! Great served warm or eaten cold after refrigerated.

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

Happy October!