Dessert · Snack

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!’

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Now for some brownies!

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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
  • Difficulty: easy
  • Print

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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.

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Fudgey Pumpkin Brownies

  • Servings: 18
  • Difficulty: easy
  • Print

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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!

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Happy Sunday!

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Lunch / Dinner

Quinoa Pumpkin Chili

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

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Now onto this ‘Pumpkin Chili!’

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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 🙂

Quinoa Pumpkin Chili

  • Servings: 6
  • Difficulty: easy
  • Print

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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!

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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

Happy Fall!

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Dessert

Crustless Pumpkin Pie

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘4 ingredient, Spaghetti Squash Bowl!’

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Now for some pie!

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You’re hungry. You don’t want to make something that requires 1,000 ingredients you don’t own. You want something sweet but not loaded with butter & sugar. It’s fall so, pumpkin is a must. Well…. here is the perfect solution!

This Crustless Pumpkin Pie is….

  • 100% vegan
  • Rich in nutrients from the pumpkin 
  • Lower in sugar than regular pie
  • Sweet
  • Filling
  • Contains flax which is good for your hair & skin
  • Delicious!

Crustless Pumpkin Pie

  • Servings: 45
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog @thekellydiet

Ingredients

Ingredients:
  • 1 15 oz. can pumpkin puree
  • 3/4 c non-dairy milk
  • 1/3 c organic coconut sugar (I used Now Foods Official)
  • 1/2 c plain, non-dairy greek yogurt (I used Ripple.)
  • 3 T ground flax
  • 1 T cornstarch
  • 2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
Toppings:
  • Dairy- free whipped cream

Directions

  1. Preheat oven to 350F.
  2. Spray a pie tin or 3 small tart tins (bottom & sides) with olive oil spray & set aside.
  3. Add all ingredients to a large mixing bowl & whisk until combined.
  4. Pour into tin & bake for 35-40 minutes.
  5. When done baking, place pie in freezer for 20 minutes before removing from tin.
  6. Top with non-dairy whip cream. I suggest keeping any leftovers covered & refrigerated. Enjoy!

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Happy Baking 🙂

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Breakfast · Snack

Sweet Potato Zucchini Cookies

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

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Now for some sweet potato cookies!

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Healthy ingredients like…

  • Organic Sweet Potato Puree
  • Zucchini
  • Apple sauce
  • Steel cut Oats
  • Quinoa Flour &
  • Dates

 make these cookies perfect for breakfast or a snack!

Sweet potatoes are high in many important nutrients. They contain a good amount of fiber as well as vitamin A, vitamin C, manganese and several other vitamins and minerals!

These cookies are also oil-free & sweetened only with dates!

Sweet Potato Zucchini Cookies

  • Servings: 7 cookies
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 c steel cut oats (blended into flour)
  • 1/2 c organic sweet potato puree
  • 1/4 c quinoa flour
  • 1/4 c no sugar added apple sauce
  • 1 small zucchini, shredded
  • 2 tsp cinnamon
  • 1 tsp baking soda
Additional:
  • 3 large dates, pitted & chopped

Directions

  1. Preheat the oven to 350F. Line a baking sheet with a silpat & set in the oven. (preheating your baking sheet will help result in crispier cookies)
  2. Add all ingredients, except the dates, to a large mixing bowl & beat until combined.
  3. Fold in your dates.
  4. Remove baking sheet from the oven. Use an ice-cream scooper to distribute 7 scoops of batter on your silpat.
  5. Flatten & smooth each with a spoon.
  6. Bake for 12 minutes. Enjoy!

Now get Baking!

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Breakfast · Snack

Acai Fig Breakfast Cookies

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

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Now on to another breakfast option, breakfast cookies!

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These cookies contain only 2 T of local honey. The chopped figs help in sweetening! Next time you’re using sugar try sweetening with fruit instead 🙂

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Some ingredients include…

  • Chia seeds: help with skin & aging 
  • Ground Flax: high in fiber & omega-3 but low in carbs
  • Acai powder: nutrient dense & can boost brain function

Acai Fig Breakfast Cookies

  • Servings: 6 cookies
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 1 c quick oats (gluten free if needed)
  • 1/3 c coconut flour
  • 1 T chia seeds
  • 1 T ground flax
  • 1/2 T acai powder
  • 1 tsp cinnamon
  • 1 tsp baking soda
Wet Ingredients:
  • 1/2 c unsweetened apple sauce
  • 1/4 c non-dairy milk
  • 2 T organic raw honey* or pure maple syrup

*Agave nectar has a low-glycemic index b/c it’s largely made of fructose, the single most damaging form of sugar. Opt instead to buy local, organic honey. Local beekeepers will not use dangerous factory-farming methods, & it helps maintain your local bee population 🙂

Fold ins:
  • 3 fresh figs, sliced & diced

Directions

  1. Preheat oven to 350F.
  2. Line a baking sheet with a silpat & set aside.
  3. In a large bowl add & whisk all dry ingredients.
  4. Add in your wet ingredients & mix until combined.
  5. Fold in your sliced figs.
  6. Use an ice-cream scooper to distribute batter among your silpat. Lightly press down each scoop of batter with your palm to form into a flatter cookie shape.
  7. Bake for 12-13 minutes. Enjoy!

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Enjoy the long weekend!

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Breakfast · Snack

Anitoxidant Poppy Cookies

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

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Now onto these cookies!

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  • They have are soft like a muffin but thin out like a cookie!
  • Are made from only clean, natural ingredients
  • Can be eaten for breakfast or a delicious snack
  • Sweet enough to kill any unhealthy cravings
  • Healthy enough to eat as a pre-workout snack

Antioxidant Poppy Cookies

  • Servings: 6
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 1 1/2 c quick oats (gluten free if needed)
  • 1/4 c coconut flour
  • 2 T antioxidant powder
  • 1 T chia seeds
  • 1 T poppy seeds
  • 1 tsp baking powder
  • 1 tsp baking soda
Wet Ingredients:
  • 1/2 c unsweetened apple sauce
  • 1/4 c organic raw honey
  • Juice from one large lemon
  • 1 tsp apple cider vinegar

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Directions

  1. Preheat oven to 350F.
  2. Line a baking sheet with a silpat or parchment paper.
  3. In a large bowl add & whisk all dry ingredients.
  4. Add in your wet ingredients & mix until combined.
  5. Form batter into cookie shapes on your baking sheet.
  6. Bake for 8-10 minutes. Enjoy!

Happy Baking 🙂

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Lunch / Dinner

Quinoa Rainbow Stew

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Vegan Dog Treats filled with Veggies’!

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Now onto this ‘Quinoa Rainbow Stew!’

Why to love this recipe:

  • Can be made in a crockpot or on the stove
  • Perfect for food prepping
  • Filled with veggies that can be swapped for any others you prefer or have on hand
  • Filling
  • Healthy
  • Delicious
  • Vegan as always 🙂

Quinoa Rainbow Stew

  • Servings: 3
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 c veggie broth or filtered water
  • 3/4 c un-cooked quinoa
  • 1 15 oz can, petite diced tomatoes
  • 1 c cubed butternut squash
  • 1/2 a zucchini, sliced
  • 1/2 an eggplant, sliced & chopped
  • 7 stalks asparagus, chopped
  • 1 tsp black garlic puree
  • 1 tsp turmeric
  • 2 tsp Flavor God’s Everything Spicy seasoning (or other natural spices of choice)
Optional Toppings:
  • Fresh Basil
  • Nutritional Yeast

Directions

  1. Add all ingredients to a crockpot OR large skillet sprayed with avocado spray.
  2. Stir & cook on high heat in the crockpot for 4 hours; OR in your skillet on medium heat on the stove for about 20 minutes (or until liquid is absorbed and quinoa is cooked), stirring occasionally.
  3. Serve hot with things like fresh basil & sprinkled with nooch. Or cover & refrigerate or freeze as a food prep. 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

Happy Tuesday. It’s never too late to food-prep for the rest of the week!

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Snack

Apple Flour, Sweet Potato Bars

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

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Now onto these Apple Flour Bars!

First, what is apple flour?

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I got sent a bag of apple flour from Earthly Choice!

‘Made from the healthiest part of the apple (the peel) and blended with the highest quality wheat flour, our Apple Flour is where sustainability and nutrition meet. With a taste, look and feel like regular flour, you can add it to pancakes, brownies and cookies just like you would any ordinary wheat flour; except ours gives you a boost of iron and antioxidants with every serving! How do you like them apples? ‘

As for the rest of these bars they are:

  • Sugar-free
  • Oil-free
  • Protein & fiber packed
  • Made with only7 ingredients
  • Vegan

Apple Flour Sweet Potato Bars

  • Servings: 8 bars
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 c apple flour
  • 1 c coconut flour
  • 1 c organic sweet potato puree
  • 1 c no-sugar added apple sauce
  • 1/4 c non-dairy milk
  • 1 T chia seeds
  • 2 tsp cinnamon
  • 1 tsp baking powder
Optional fold ins:
  • Handful dried cranberries
  • Handful non-dairy chocolate chips

Directions

  1. Preheat your oven to 350F. Spray a 9×9 pan or similar with coconut oil spray & set aside.
  2. Add all ingredients to a large mixing bowl.
  3. Beat until combined.
  4. Fold in cranberries, choc chips, nuts, whatever you like!
  5. Pour batter into your pan & smooth with a spatula.
  6. Bake for about 25 minutes or until edges are slightly golden brown & a knife inserted comes out clean. 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

Have a healthy week everyone!

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Snack

Sweet Biscuit Drops

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

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Now onto these Sweet Biscuits!

These biscuits are made with the healthy grains, oats and coconut flour. I do not even own regular white flour in my home and neither should you. It’s not needed and full of empty calories. Oats and coconut flour are full of both fiber and protein and don’t compromise taste!

These biscuits are sweet enough to be eaten alone or could be paired next to some non-dairy yogurt or frozen and whipped coconut milk!

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Eat them anytime of the day as they are:

  • Clean
  • Dairy-free
  • Healthy
  • Natural
  • Fiber & Protein Packed
  • Filling
  • Oil- free
  • Sweet
  • Delicious

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Sweet Biscuit Drops

  • Servings: 7 ice-cream scoop size drops
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp pink himalayan salt
Wet Ingredients:
  • 1/2 c non-dairy milk (I like @ripplefoods unsweetened pea milk)
  • 1/2 c natural applesauce
  • 1/4 c raw local honey or agave
  • 1 tsp vanilla extract
Fold ins:
  • 4 dried apricots, chopped
  • 3 pitted and chopped dates

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Directions

  1. Preheat your oven to 350F. Line a baking sheet with a silpat or spray with coconut oil spray.
  2. Add all dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients to your mixing bowl & beat until combined.
  4. Fold in your sliced apricots and dates.
  5. Use an ice-cream scooper to scoop and place 7 drops of batter onto your baking sheet.
  6. Bake for 13-15 minutes or until edges are golden brown. Enjoy!

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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

Enjoy the weekend 🙂

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Dessert · Snack

Carrot Gingerbread Pronuts

If you love the taste of gingerbread and are looking for a healthy snack these are perfect for you!

These Carrot Gingerbread Pronuts are:

  • Clean
  • Plant-based
  • Healthy
  • Fiber & Protein Packed
  • Filling
  • Made with veggies
  • Delicious
  • Naturally sweetened

If you don’t have a donut tin, don’t worry! Bake this healthy mixture into muffins or bars! Just adjust cooking time as needed.

 

Carrot Gingerbread Pronuts

  • Servings: 6 donuts
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Donut base Ingredients:
  • 1 1/2 c oats
  • 1/3 c sprouted spelt flour
  • 2 c carrots (2 c grated carrots for mixer version)*
  • 1 T black strap molasses
  • 1 T vanilla extract
  • 1 in. ginger root (1 1/2 T freshly grated ginger)
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp baking powder
  • 1/2 c homemade almond milk

*These donuts were made in a vitamix. You can still make these simply by mixing the ingredients, just use the orange ingredients instead,

Crumble Ingredients:
  • 1/4 c almond flour
  • 2 T local honey or pure maple syrup

Directions

  1. Preheat the oven to 350F. Spray a 6 hole donut tin with coconut oil spray & set aside.
  2. Add all donut base ingredients to a vitamix and blend until combined. (or to a mixer & mix until combined).
  3. Distribute your batter among the donut holes.
  4. Prepare crumble by simply mixing your almond flour with sweetener of choice.
  5. Use fingers to crumble mixture on top of donut batter.
  6. Bake for 15 minutes or until a toothpick comes out clean. Enjoy!

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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

Happy Saturday!

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