White Bean Chili

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

 

Now for some dinner!

This White Bean Chili is:

• a great food prep
• Soy- free
• Vegan
• filling
• Full of protein and fiber
• something even a meat eater will love!

• Servings: 5
• Time: 40 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 lb golden potatoes
• 1/2 white onion, chopped
• 1 jalapeno, diced
• 4 c vegetable broth
• 2, 15 oz cans white bean, drained & rinsed
• 1, 15 oz can corn, drained & rinsed
• 1 c salsa verde
• 1/2 c quinoa
• 2 T corn starch
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/4 tsp turmeric
• dash himalayan salt
• dash black pepper

Directions

1. In a large saucepan, over medium heat, add in and saute the potatoes, onion, and jalapeno.
2. Add in the rest of the ingredients, one at a time, slowly stirring and combining everything together.
3. Bring your mixture to a boil, and then turn it down and let simmer for 30 minutes or until potatoes are cooked through, stirring occasionally.
4. Serve hot and keep leftovers stored in a container in the fridge or freeze for future meals. Enjoy!

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

Happy food prepping!

 

Chickpea Scramble

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Bliss Balls,’ coming 2/13!

 

Now for some scramble!

This scramble is:

• The perfect breakfast
• Soy- free
• Vegan
• Customizable – use any veggies you usually like in an omelette 
• Full of protein and fiber

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

Credit: thekellydiet.blog

Ingredients

• 1/3 c chickpea/ garbanzo bean flour
• 3/4 c almond milk
• 1/2 tsp paprika
• 1/4 tsp turmeric
• veggies of choice (I used pepper, mushroom, kale spinach)
• toppings of choice (I used fresh ground pepper and tomato; salsa is also good)

Directions

1. Heat a skillet on medium heat.
2. In a medium size bowl whisk your chickpea flour, almond milk, paprika & turmeric.
3. Pour your mixture into your skillet. Add in your veggies of choice.
4. Once a texture starts to form from the chickpea flour & almond milk; mix everything with a wooden spoon.
5. Cover skillet and let your scramble cook, stirring occasionally, until the almond milk has been fully absorbed.
6. Transfer scramble to a plate. Add desired toppings and enjoy!

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

Enjoy the weekend!

 

Spring Rolls with a Pea Basil dipping sauce

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

 

Now let’s eat the rainbow!

These rolls are:

• Customizable – swap out any fruit or veggies for what you like
• Colorful 
• Raw
• Full of nutrients, protein and fiber
• Paired with a healthy & oil-free dipping sauce
• Delicious

• Servings: customizable
• Time: 30 minutes
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

Step 1: Along with rice paper, pick your raw veggies & fruit! I used:

• Shredded cabbage
• yellow pepper
• tomato
• avocado
• mushrooms
• clementines
• basil

Step 2: Pea Basil Dipping Sauce

• 1 can peas, rinsed
• 1/4 c vegetable broth
• large handful basil leaves, stem removed
• 2 T nutritional yeast
• 1 tsp garlic powder

Directions

Step 1: Spring Rolls

1. Take one rice paper at a time. Soak in warm water for 5-10 seconds.
2. Lay sticky rice paper on a flat surface. Add in your veggies & roll to close.

Step 2: Pea Basil Dipping Sauce

1. Add all dipping sauce ingredients to a food processor.
2. Process until smooth and combined.
3. Serve sauce along side your spring rolls in a dipping bowl. Enjoy!

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

Happy eating 🙂

 

Slow-cooker, Sweet Potato Soup

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Maple Almond Butter!’

Now for some soup!

Ooooo do I love a creamy soup! Especially one that’s delicious and creamy without having to add an unhealthy cream. This soup even has cauliflower sneaked it and it doesn’t affect the taste.

This soup is:

• So easy to make. Thank you whoever invented the slow cooker.
• Colorful (no filters here!)
• Full of vitamins
• Creamy
• Full of flavor
• Delicious
• Filling

Toppings I like on this soup are goji berries, white mulberries, and tortilla chips 🙂

• Servings: 2 big bowls, 4 cups
• Time: 4 hrs 15 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 large sweet potato, scrubbed & chopped
• 2 c veggie broth
• 1 c cauliflower florets
• 1/2 sweet onion, chopped
• 1/2 T ground ginger
• 1/4 tsp cinnamon

Directions

1. Add all of  your ingredients to a crockpot/ slow-cooker.
2. Stir & cook on high heat for 4 hours, or low for 8.
3. After this time, everything should be soft. Use an immersion blender or transfer to food processor or blender. Blend until smooth & creamy.
4. Serve garnished with any desired toppings. Enjoy!

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

Night everyone:)

 

Pumpkin Persimmon Cornbread

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like  all of these delicious treats:)

Pumpkin + Persimmons + Cornbread…. would you have put that combination together? Probably not, but don’t let that scare you! This unique combination results in a bread that is flavorful & just the right amount of sweet.

Pair this  bread with some homemade soup for a delicious warm meal 🙂

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

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 1 c canned light coconut milk
• 1 c pumpkin puree
• 1/4 c unsweetened applesauce
• 1/4 c raw, local honey or pure maple syrup
• 2 tsp apple cider vinegar (ACV)

Dry Ingredients:

• 1 1/2 c cornmeal
• 1 c wholewheat flour
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• pinch of pink Himalayan salt
• 1 tsp baking soda
• 1 tsp baking powder

Fold Ins:

• 1/2 c diced persimmon

Directions

1. Preheat the oven to 350F. Spray a 9×9 loaf pan or similar with non-stick cooking spray & set aside.
2. Add your dry ingredients to a large mixing bowl. Whisk until combined.
3. Add in your wet ingredients and whisk again.
4. Fold in your diced persimmons.
5. Pour batter into your pan & bake for 40 minutes or until the edges are golden brown and a knife inserted comes out clean. Enjoy!

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

I hope everyone enjoyed the weekend!

Slow-cooker, Butternut Squash Apple Soup

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

Now for some soup!

Friends,  I loveeee this recipe. Now let me tell you why!

It is:

• So easy to make. Thank you whoever invented the slow cooker.
• Colorful (no filters here!)
• Full of vitamins
• Creamy
• Full of flavor
• Delicious
• Calming

Toppings I like on this soup are pomegranate seeds, diced avocado and homemade baked tortilla chips.

Butternut Squash, Apple Soup

• Servings: 2 bowls, 4 cups
• Time: 4 hrs 15 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 butternut squash
• 1 apple, chopped
• 1/3 red onion
• 2 tsp ground ginger
• 2 tsp cinnamon
• 1 tsp garlic powder
• 1/2 tsp turmeric
• 1/2 tsp pink himalayan salt
• 2-3 c vegetable broth

Directions

1. Peel and remove any seeds from your butternut squash. Chop and add to your crockpot/ slow-cooker.
2. Add the rest of the ingredients to your pot.
3. Mix & cook on high heat for 4 hours, or low for 8.
4. After this time, everything should be soft. Use an immersion blender or transfer to food processor or blender. Blend until smooth & creamy.
5. Top with desired toppings. Enjoy!

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

Night everyone:)

 

Gingerbread Protein Bars

Hello Hello!!!

First, don’t forget to follow my Instagram @thekellydiet for more recipes that are not on the blog. Like this ‘Chickpea PB Batter!’ 

And now… no it’s not Christmas season yet, but hey gingerbread is delicious so why limit when you can eat it?!

These Gingerbread Protein bars are…

• Energizing
• Metabolism boosting
• Filling
• Low in sugar
• Delicious

They’re kind of like the Cliff Gingerbread bars but way softer, yummier & healthier 🙂

• Servings: 9 bars
• Time: 40 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 3 ripe bananas
• 3/4 c non-dairy milk
• 1/4 c blackstrap molasses

Dry Ingredients:

• 1 c organic rolled oats (gluten free if needed)
• 1/2 c coconut flour
• 2 T ground flax
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp ginger
• pinch of pink himalayan salt

Directions

1. Preheat your oven to 350F. Spray an 8X8 with non-stick cooking spray & set aside.
2. Add your bananas to large mixing bowl & mash with a fork. Add in the rest of your wet ingredient & mix until combined
3. Add your dry ingredients to the bowl & whisk until combined
4. Pour batter into your 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!

#FlannelSeason

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’!

 

Now for these burgers!

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

• Servings: 4 large patties
• Time: 45 minutes
• Difficulty: easy
• Print

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

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

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!

🙂

 

 

 

 

Jicama & Cauliflower Buffalo Bites

 

 

I am obsessed with my ‘Buffalo Cauliflower Steak‘ recipe. Because I could eat it every day I decided to try to make it even healthier without compromising taste.

How I’ve changed the recipe:

• I used half the amount of hot sauce cause the first one is reallyyyy hot. You can leave it with the full amount though. All depends on your desired heat level.
• I reduced the amount of flour used.
• I replaced the sprouted spelt flour with coconut and garbanzo bean flour.
• I adjusted the spices a bit.
• I tried baking jicama in the buffalo batter!
• I added a vegan yogurt sauce to dip it in. This also helps with the heat 🙂

I personally loveddd how this turned out. I ate the entire cauliflower by myself and didn’t have to have any guilt about it.

You can check out the original recipe here to see which you might prefer or if you want to try making something somewhere in the middle of these two recipes.

Now on to the new version!

• Servings: 1-3
• Time: 45 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1 head cauliflower (I used an orange one)
• 1/3 of a jicama
• 1/2 T flaxseed
• 2 T garbanzo bean flour
• 1 T coconut flour
• 1/4 – 1/2 c hot sauce (depending on desired heat level)
• 1/4 c non-dairy milk
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp taco seasoning (I used Flavor God)
• 1/4 tsp ground pepper

Yogurt Dipping Sauce:

• Non-dairy greek yogurt mixed with just a little cumin

Directions

1. Preheat your oven to 350F.
2. Chop your head of cauliflower either into steaks, florets, or both.
3. Cut the skin off your jicama and cut into fry shapes.
4. Add the rest of the ingredients to a large bowl & mix until combined.
5. Dip cauliflower & Jicama on all sides into the sauce.
6. Place onto a baking sheet lined with parchment paper.
7. Bake for 35 minutes minutes or until crispy.
8. Mix in a little cumin into non-dairy greek yogurt for a dipping sauce.
9. Serve straight out of the oven after slightly cooled. Enjoy!

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

And so everyone knows, tomorrow is my dog’s 3rd birthday!!!

 

Vegan Buffalo Cauliflower Steak

So this IS the best dinner I have eaten in months. I feel like I could eat it every day it was so good.

This recipe makes Vegan Buffalo Cauliflower. You can use one head of cauliflower to make ‘Steak‘ and ‘Taco Meat.’ Cut your cauliflower length wise to make steak slices, and the rest of the head into florets for your taco meat.

You will first make your buffalo sauce and then mix your cauliflower into that.

Personally I like my Buffalo Cauliflower Steak plain because it was so good on it’s own I didn’t want anything else in my bite. However, making it into a layered sandwich sounds pretty good too 🙂

I recommend all of my recipes of course!

But please, do not miss out on making this one!!!

Buffalo Cauliflower Steak

• Servings: 4
• Time: 45 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1 head cauliflower (I used an orange one)
• 1 T flaxseed
• 1/2 c sprouted spelt four
• 1/2 c non-dairy milk
• 1/2 c hot sauce
• 1/2 c water
• 2 tsp garlic powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp taco seasoning (I used Flavor God)
• 1/4 tsp ground pepper

Directions

1. Preheat your oven to 400F.
2. Chop your head of cauliflower either into steaks, florets (for tacos), or both.
3. Add the rest of the ingredients to a large bowl & mix until combined.
4. Add cauliflower into the bowl & mix in the sauce.
5. Spread onto a baking sheet lined with parchment paper.
6. Bake for 35 minutes minutes or until crispy. Eat as is or make into a sandwich or tacos! Enjoy!

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

I hope everyone had a great weekend!