Dessert · Snack

Maple Sweet Potato Bread

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Peppermint Hot Cocoa Overnight Oats!’



This healthy sweet potato bread is so delicious that I have a hard time not finishing the whole thing myself!

What makes this bread healthy? It’s made of fiber-filled, protein-packed and energizing ingredients!

Not to mention it’s super easy to make 🙂

I’m going to give you 2 options in the recipe. One will reduce the amount of oil and syrup used to make it even healthier. If you are looking for more of that dessert bread leave the original amount.

Let’s get baking!

Maple Sweet Potato Bread

  • Servings: 1 loaf
  • Difficulty: easy
  • Print




Dry Ingredients:
  • 1 c organic whole wheat flour (find one high in fiber & protein)
  • 1 c organic old fashioned or rolled oats
  • 1/3 c organic unsweetened coconut flakes
  • 3T coconut flour
  • 1/2 T cinnamon
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1 1/2 c organic sweet potato puree
  • 1/2 c melted coconut oil OR 1/4 c melted coconut oil + 1/4 c non-dairy milk
  • 1/2 c pure maple syrup OR 1/4 c pure maple syrup + 1/4 c natural apple sauce


  • 1/3 c white chocolate chips (optional)


  1. Preheat the oven to 395F. Spray a loaf pan 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 white choc chips.
  6. Pour your batter into your loaf pan & smooth with a spoon so that it is evenly distributed.
  7. Bake for 45 minutes or until a toothpick comes out clean. Enjoy!

If you’re on Instagram & make this recipe tag @thekellydiet & #thekellydiet so I can share!





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.’


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: 


  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



  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




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


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


  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 😉





Breakfast · Dessert · Snack

Crispy Almond Butter Protein Cookie

So everyone is obsessed with almond butter right?!?!

It’s just so delicious. Give me a spoonful of it, fill a date with it, bake with it.. all heaven.

Image result for almond butter food processor

Like yum, those granules just get me.

Almond Butter contains:
  • Healthy Fats
  • Fiber
  • Vitamin E (Prevents blood lipid oxidation- a process linked to cardiovascular disease).
  • Magnesium (Contributes to the health of your bones & helps you produce & store energy).
  • Calcium & Copper (Both play a role in brain cell communication & keep your nervous system functional. Calcium also aids in muscle function, keeps your skeleton strong & enables you to make melanin, which helps protects your skin from the sun).

Remember to:

  • Select all-natural almond butter that’s free from sugar & other additives. The label ingredients should contain only “almonds” or “almonds & salt.”  Or make your own!
  • Keep portion size in mind. 1-2 T is all you need.

Alternatively if you have a nut allergy, try Sunflower Butter! It’s yummy, healthy & would make a great replacement in this recipe.

So, if you are feeling tired….


perk up with these protein cookies! Yummy enough for dessert yet healthy enough for breakfast!

K now for the recipe!

Crispy Almond Butter Protein Cookies

  • Servings: 8 cookies/slices
  • Print




  • 1 1/2 c rolled oats
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • Splash of unsweetened almond milk
  • 1/4 c raw honey or pure maple syrup
  • 1 ripe mashed banana
  • 1/3 c natural almond or sunflower butter
  • 1/3 c uncooked quinoa, rinsed
  • 1/4 c 60% cacao or non-dairy chocolate chips


  1. Preheat the oven to 375F.
  2. Spray a cake tin with non-stick cooking spray.
  3. Add all ingredients, except the chocolate chips, to a medium sized bowl.
  4. Mix with a fork until well combined.
  5. Fold in the chocolate chips.
  6. Pour batter into the tin & smooth with a spatula.
  7. Bake at 375F for 12 minutes.img_2692
  8. Allow to cool, cut into pizza slices & enjoy!


Are you more of a pumpkin person? I made a similar version using pumpkin that turned out great as well & I’ve been munching on them as a snack all week! I will be posting this recipe on my Instagram: @thekellydiet



Breakfast · Lunch / Dinner

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.

Chia Socca

  • Servings: 1
  • Difficulty: easy
  • Print


*This makes one socca so double recipe as need.


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 juiceimg_2423


  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.img_2422
  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?!




Breakfast · Dessert · Snack

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!

img_2168Did 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!

Brownie Batter Overnight Oats

  • Difficulty: easy
  • Print



  • 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.


  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?!


Lunch / Dinner

Spaghetti Squash Pizza Casserole

Hi everyone! I hope you all had a fun, relaxing & veggie filled weekend. The featured image above is all the recipes that will be posted this week!

img_1988We had an apartment full of pups on Saturday. No complaints as my dog was pumped to have some friends over. If anyone wants to train a dog & give it to me so that my dog can have a sibling, please feel free 🙂

Alright, Spaghetti Squash Pizza Casserole… slightly confusing name but pretty on point. This recipe is 100% vegan, made entirely of veggies, delicious & filling.

I call it a casserole b/c the spaghetti squash base in not crispy like pizza but thick & soft like a casserole. This is then cooked, stacked with plant-based pizza options, & cooked again. The absolute best thing about this pizza is that you could eat the entire pan & only feel healthy about it 🙂

So let’s get to the recipe so you all can have a bowl full of pizza inspired veggies tonight.

Spaghetti Squash Pizza Casserole

  • Servings: 1-4
  • Difficulty: medium
  • Print



Spaghetti Squash base/crust:

  • 2 T ground flax
  • 6 T water
  • 1 spaghetti squash
  • 1 T Nutritional Yeast / Nooch

Plant-based Pizza Topping Ideas:


  • Organic Pizza Sauce
  • Sliced zucchini
  • Thinly sliced beets
  • Peppers
  • Mushrooms
  • Spiralized Sweet Potato
  • Smokey maple bacon tempeh
  • More nutritional yeast
  • Crushed red pepper
  • Fresh basil


  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. Cut 1 spaghetti squash in half, de-seed & cook face down on the parchment paper for 45 minutes.
  4. Prepare flax eggs by mixing the ground flax & water in a small bowl. Set aside for 5 minutes to set.
  5. Once squash is cooked allow to cool slightly & then use a fork to scrape out the insides. (Can prepare spaghetti squash, cover & refrigerate up to a week before to save time). img_1904
  6. Add all base/crust ingredients to a bowl & mix with a fork until just combined.
  7. Pour half or all of the spaghetti squash (depending on how thick you want your base) into a 8×8 pan. Flatten with a fork.img_1905
  8. Bake for 10 minutes at 400 degree.
  9. Remove from oven & stack with desired toppings.
  10. Bake for another 25 minutes.
  11. Allow to cool slightly & devour. –No judgement if you grab the entire pan & a fork like I did :) -Enjoy!

*You can also make mini individual pizzas with the same cooking time & instructions.



What plant-based toppings will you stack your pizza with?!