Lunch / Dinner

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!’

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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

Spring Rolls with a Pea Basil dipping sauce

  • Servings: customizable
  • Difficulty: medium
  • Print

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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

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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 img_7187

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.spring-rolls

Step 2: Pea Basil Dipping Sauce

  1. Add all dipping sauce ingredients to a food processor.
  2. Process until smooth and combined. img_7186
  3. Serve sauce along side your spring rolls in a dipping bowl. 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 eating 🙂

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Lunch / Dinner

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!’

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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 🙂

Slow cooker, Sweet Potato Soup

  • Servings: 2 big bowls, 4 cups
  • Difficulty: easy
  • Print

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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 cinnamonimg_6768

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! See the source image

Night everyone:)

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Lunch / Dinner

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!’

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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.

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Butternut Squash, Apple Soup

  • Servings: 2 bowls, 4 cups
  • Difficulty: easy
  • Print

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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! See the source image

Night everyone:)

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Lunch / Dinner

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.

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Now onto these side dishes!

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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
  • Difficulty: easy
  • Print

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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! See the source image

Rosemary Potatoes & Brussel Sprouts

  • Servings: 10
  • Difficulty: easy
  • Print

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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! See the source image

Happy Thanksgiving!

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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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Lunch / Dinner

Roasted Asparagus, Split Pea Soup

This soup is an easy twist on my Slow- Cooker, Coconut Split Pea Soup!

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Why Split Peas?!

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Why this soup?! It is…

  • Creamy
  • Full of flavor
  • Unique
  • Very filling
  • Healthy
  • Vegan
  • Easy to make
  • Clean
  • Simply delicious

If you love creamy soup, step right up! 

Roasted Asparagus, Split Pea Soup

  • Servings: 4
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 lb (2 cups) green split peas, rinsed & sorted
  • 1/2 large red onion, chopped
  • 2 large carrots, chopped
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1 1/2 tsp cumin
  • 1/4 tsp cardamom
  • 1/4 tsp cinnamon
  • 4 c vegetable broth + more to reach desired consistency
  • 1 can light coconut milk
  • Pinch of pink himalayan salt

Additional:

  • 20 fresh mint leaves
  • 8 thick or 15 thin asparagus stalk
  • 2 limes

Directions

  1. Add all of your ingredients, except for the mint leaves, asparagus & lime to a crockpot.
  2. Stir, cover & cook on low heat for 8 hours or high heat for 4 hours.
  3. When your crockpot is about done. Preheat your oven to 425F. Roast your asparagus for 15 minutes on a baking sheet lined with a silpat.
  4. When soup is done & asparagus is roasted, transfer both to a food processor or high speed blender, such as a Vitamix. Add in the mint leaves & squeeze in your limes. Blend until smooth. Add more vegetable broth & blend if wanting a creamier consistency.
  5. Serve hot. Enjoy!

*If you were wondering what my side is, it’s Jicama Fries! Simply Bake jicama in a little white wine vinegar, turmeric & sugar-free taco seasoning!

Have a great night guys!

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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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Lunch / Dinner

Curried Butternut Squash Power Bowl

Well hi guys!

Happy Sunday. Who is doing some food prep today?!

I feel like Sundays are my wellness days. You don’t have to rush a work out. You can make a healthy breakfast at home, spend time with pets & friends, maybe go for a hike & even do some food prep for the week!

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I’ve been out of curry for about a month & finally remembered to buy it at the store today. Is anyone else horrible at using their shopping list at the grocery store?!

I also had half of a butternut squash leftover so wanted to make a crockpot with both these ingredients for some food prep.

And that’s how we landed with this ‘Curried Butternut Squash Power Bowl.’ Enjoy!

Curried Butternut Squash Power Bowl

  • Servings: 5
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 c lentils (I used green)
  • 1/2 c quinoa
  • 1/2 a large butternut squash, cubed (or about 2 c cubed)
  • 2 large handfuls kale/spinach
  • 1/4 red onion, diced
  • 1, 15 oz can diced tomatoes
  • 1, 15 oz can tomato sauce
  • 1 c veggie broth
  • 1 tsp garlic powder
  • 1 tsp curry
  • 1 tsp cumin
  • 1 tsp gram masala
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • dash pink himalayan salt

Directions

  1. Add all ingredients to a slow-cooker.
  2. Stir. Cook on high heat for 4 hours or low heat for 8. Serve hot or cover & refrigerate for a food prep!

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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

And this is what my dog is doing currently as I am blogging, lol 🙂

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Lunch / Dinner

Slow-cooker, Creamy Sweet Potato Ginger Soup

Hello friends!

Ah, I love this recipe. I have made it a few times. You can make this recipe with regular sweet potatoes or purple ones for different vitamins & a fun color!

This soup is easy to make, creamy, delicious & healthy. What makes it even more fun are toppings!

Try topping this soup with seasoned & roasted chickpeas & diced avocado…

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OR homemade baked tortilla chips!

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Slow-cooker, Creamy Sweet Potato Ginger Soup

  • Servings: 2-4
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 2 sweet potatoes, scrubbed & chopped (leaving the skin on)
  • 1 red apple, chopped
  • 2 carrots, chopped
  • 3 c vegetable broth
  • 1/2 T ground ginger
  • 1 tsp pink himalayan salt

Directions

  1. Add all the ingredients to a slow-cooker.
  2. Mix & cook on high heat for 4 hours, or low for 8.
  3. When the sweet potato is soft, use an immersion blender or transfer in batches to a food processor or blender. Blend until smooth & creamy.
  4. Top with desired toppings like homemade tortilla chips, roasted chickpeas or diced avocado. 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

And some eskimo kisses for my sweet potato lover 🙂

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Lunch / Dinner

Tomato Basil, Beet Power Lunch Bowl

*For more recipes not on the blog remember to follow my Instagram @thekellydiet.

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And now let’s talk about a little beet power! I don’t know about you but I do not like going more than a few days without eating beets.

Thanks to their unique source of phytonutrients called betalains, beets provide antioxidant, anti-inflammatory, and detoxification support.

Beets play an important role in health, but don’t forget about their greens!

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Beet Greens supply good amounts of protein, phosphorus, & zinc. They are also a great source of fiber. Packed with antioxidants, they’re high in vitamin B6, magnesium, potassium, copper, & manganese.

So clearly this recipe contains beets & beet greens 🙂 But, what gives this lunch bowl it’s awesome flavor is Tomato Basil Soup. My new favorite thing is to cook my quinoa in organic Tomato Basil Soup instead of veggie broth or water. It is so flavorful & easy to do.

This bowl is full of flavor & vitamins & only requires 5 ingredients! *4 if you count the beets & beet greens as one 🙂

Tomato Basil, Beet Power Lunch Bowl

  • Servings: 3
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 small spaghetti squash
  • 1 small beet
  • 1 box organic Tomato Basil Soup
  • 1/2 to 1 C quinoa
  • Handful of beet greens, chopped

Directions

  1. Preheat your oven to 375F.
  2. Cut your spaghetti squash in half, de-seed & bake for 50 minutes.
  3. Cut the greens off your beet. Scrub the outside with a clean veggie scrubber. Wrap your beet in foil & bake for 50 minutes.
  4. While that is cooking, add your soup & quinoa to a medium size pot. Bring heat to a simmer until quinoa is fluffy.
  5. When your squash is done baking, scrape the insides out with a fork & add to your pot.
  6. Chop you beet into small cubes & add to your pot.
  7. Add in your greens & stir everything together.
  8. Serve warm 🙂

*This recipe is a great food prep for a few days of lunch.

**You can also make this in the crockpot. Just add your quinoa, soup, baked squash, chopped beet, & greens to a slow-cooker. Cook on high heat for about 2 1/2 hrs. 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

And remember to share your beets with your furry friends 🙂

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