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!

 

 

 

 

Sweet Potato Zucchini Cookies

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

Now for some sweet potato cookies!

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!

• Servings: 7 cookies
• Time: 20 minutes
• Difficulty: easy
• Print

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!

 

 

 

 

Ginger Apple Bread

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

Now onto this ‘Ginger Apple Bread.’

This healthy dessert bread is:

• oil-free
• low in sugar
• moist
• fiber & protein packed (thanks to ingredients like quinoa flour)
• clean
• great anytime of the day
• delicious with chunks of apple and a hint of ginger!

• Servings: 9 thick slices
• Time: 45 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 1/2 c organic sweet potato puree
• 1/2 c unsweetened apple sauce
• 1/2 c non-dairy milk
• 1/3 local raw honey
• 1 tsp apple cider vinegar
• 1 tsp pure vanilla extract

Dry Ingredients:

• 1 1/2 c organic sprouted spelt flour
• 1/2 c quinoa flour
• 1/2 tsp pink himalayan salt
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground ginger
• 1/4 tsp ground cloves

Additional:

• 1 medium apple, diced

Directions

1. Preheat the oven to 350F.
2. Spray a loaf pan with non-stick cooking spray & set aside.
3. Add all your wet ingredients to a large mixing bowl & whisk until combined.
4. Add in the dry ingredients & beat until combined.
5. Fold in the diced apples.
6. Pour the entire batter into a loaf pan & smooth.
7.  Bake for about 50 minutes or until edges are crispy &  a knife inserted comes out clean.
8. Allow to cool before slicing. Keep stored in a container for up to 4 days. Enjoy!

Hope everyone had an amazing weekend!

 

 

 

 

Fit Coffee Drops

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

Now for some delicious & energizing protein drops!

These cupcakes are made with coffee flour from Earthly Choices!

This unique superfood contains antioxidants, iron, fiber & protein. It also has as much caffeine as dark chocolate!

As for the rest of these Drops, they are sugar-free, oil-free, & still keeps your sweet tooth in check 🙂

• Servings: 6 Drops
• Time: 20 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1 large ripe banana
• 3/4 c steal cut oats, blended into a fine flour
• 1/2 c non-dairy milk
• 1/4 c coconut flour
• 2 T coffee flour
• 2 T organic shredded coconut flakes
• 1 tsp cinnamon
• 1 tsp baking soda

Additional:

• Handful dark chocolate chips
• Organic shredded coconut flakes

Directions

1. Preheat the oven to 350F. Line a baking sheet with a silpat & set aside.
2. Add your banana & milk to a mixing bowl & mix until banana is mashed.
3. Add in the rest of your ingredients & mix until combined.
4. Fold in your choc chips.
5. Use an ice-cream scooper to distribute 6 drops on your silpat.
6. Sprinkle the tops with additional coconut flakes.
7. Bake for 12 minutes. Enjoy!

 

Have a great rest of your week!

 

 

 

 

Zucchini Bread Cupcakes

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

Now for some of the healthiest cupcakes you will find!

These cupcakes are made with a zucchini bread base & spread with an avocado frosting.

The only sugar in the base of the cupcakes is 1/3 c local honey. As for the frosting, just cocoa powder & 3 dates!

So if you ever wanted a cupcake for breakfast, here you go 🙂

• Servings: 9
• Time: 40 minutes
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

Zucchini Bread Ingredients:

• 3 T chia seeds
• 3 T ground flax
• 3/4 c non-dairy milk
• 1/3 c local honey or pure maple syrup
• 1/2 c non-dairy yogurt (I use So-delicious unsweetened coconut yogurt)
• 1 ripe banana
• 1 zucchini, shredded
• 1/2 c organic sprouted flour
• 1/4 c coconut flour
• 2 tsp cinnamon
• 1 tsp baking soda

Frosting Ingredients:

• 1 ripe avocado
• 1/4 c non-dairy yogurt
• 2 T cocoa powder
• 3 softened & pitted dates

Directions

1. Preheat the oven to 350F.
2. Add your chia seeds, flax seeds & milk to a small bowl. Mix & set aside for at least 15 minutes.
3. Put your dates in a small bowl & cover with boiling water. Let sit to soften for at least 15 minutes.
4. Spray 9 holes of a muffin tin with non-stick cooking spray & set aside.
5. Add all your wet ingredients to a large mixing bowl & whisk until combined. Mix in your chia, flax mix when set.
6. Add in the dry ingredients & beat until combined.
7. Use an ice-cream scooper to distribute batter among your 9 muffin holes.
8.  Bake for about 25-30 minutes or until edges are slightly golden brown & a toothpick inserted comes out clean.
9. While that is baking prepare your frosting. Add all frosting ingredients to a food processor & process until combined & creamy. Refrigerate.
10. When the zucchini bread muffins are done baking, all to cool completely before frosting.
11. Frost your muffins, top with desired toppings & enjoy!

I hope everyone enjoyed the holiday!

 

 

 

 

Healthier, Carrot-Ginger Dessert Bread (Version 2)

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Vegan Pizza made with Farmer’s market Veggies!’

Now onto this ‘Healthier, Carrot-Ginger Dessert Bread!’

This version, Version 2, is more sweet & moist for more of that dessert bread taste!

Coconut oil is getting a lot of debate right now, being called ‘basically poison.’ I don’t use coconut oil often & don’t eat much fat in general. So for me, I don’t think baking with it occasionally is a problem. If you feel like you would rather avoid it try using non-dairy, non-soy plain greek yogurt instead! You can replace it for the full amount or keep half the amount of coconut oil & replace the other half with the yogurt 🙂

This ‘dessert’ version is still way healthier than your average banana or zucchini bread loaded with sugar, butter, & white flour. So bake this puppy up, don’t stress, & enjoy!

Healthier Carrot- Ginger Dessert Bread

• Servings: 9 thick slices
• Time: 45 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 1/2 c pumpkin puree
• 1/2 c unsweetened apple sauce
• 1/2 c melted coconut oil OR non-dairy plain greek yogurt
• 1/2 local raw honey
• 1 tsp apple cider vinegar
• 1 tsp pure vanilla extract

Dry Ingredients:

• 2 c organic sprouted spelt flour
• 1/2 tsp pink himalayan salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 2 c shredded or grated carrot

Directions

1. Preheat the oven to 350F.
2. Spray a loaf pan with non-stick cooking spray & set aside.
3. Add all your wet ingredients to a large mixing bowl & whisk until combined.
4. Add in the dry ingredients & beat until combined.
5. Mix in the carrots.
6. Pour the entire batter into a loaf pan & smooth.
7.  Bake for about 45 minutes or until edges are crispy &  a knife inserted comes out clean.
8. Allow to cool before slicing. Keep stored in a container for up to 4 days. Enjoy!

Have a great week everyone!

 

 

 

 

Carrot-Ginger Bread (Version 1)

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

Let’s talk about this Carrot-Ginger Bread!

I used half the batter to make 3 ‘single- serve tart shaped loaves‘ & the other half to make 3 ‘Protein Bites.’

This version, Version 1, is slightly healthier.

• I used non-dairy milk instead of coconut oil,
• 1/3 less honey,
• and chickpea flour & coconut flour instead of sprouted spelt flour.

I will post Version 2, next!

Both are wayyyy healthier than your average banana or zucchini bread filled with butter and sugar. Check out both recipes and see which one you want to make!

Carrot- Ginger Bread

• Servings: 5-10
• Time: 35 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 1 T flax + 2 T water (for 1 thick flax eggs)
• 1/2 c pumpkin puree
• 1/2 c unsweetened apple sauce
• 1/2 c unsweetened plant-based milk of choice
• 2 T local raw honey
• 1 tsp apple cider vinegar
• 1 tsp pure vanilla extract

Dry Ingredients:

• 1 c garbanzo bean flour
• 1/2 c coconut flour
• 1/2 tsp pink himalayan salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 2 c shredded or grated carrot

Directions

1. Preheat the oven to 350F.
2. Spray 3 small cake tins or one loaf pan with non-stick cooking spray & set aside.
3. In a small bowl mix the ground flax with water to prepare you flax egg & let set for at least 5 minutes.
4. Add the rest of the wet ingredients to a medium size bowl & whisk until combined.
5. In a large bowl, whisk together the dry ingredients.
6. Pour the wet ingredients, including the flax egg, into the dry & stir to combine.
7. Fold in the carrots.

Baking options:

Option #1: Pour the entire batter into a loaf pan. Bake for about 45 minutes or until edges are crispy &  a knife inserted comes out clean.

Option #2: Distribute half the batter among 3 small cake/tart tins. Roll the other half of the batter into 3-5 ‘bites’ & place on a baking sheet lined with parchment paper or a silpat. Bake the tarts for about 25 minutes & the bites for about 20 minutes.

Allow to cool before removing from tins or sheet. Keep stored in a container for up to 4 days. Enjoy!

Happy Friday!

 

 

 

 

Carrot-Ginger Protein Cakes & Cake Balls

To start… these ‘cakes’ turned out great!

I wasn’t sure what to call these, so I would love it if you gave them a try & gave me your input!

These ‘Protein Cakes’ are like a loaf of bread combined with a muffin while being dense, filling & sweet but not too sugary. So let’s call them a ‘Protein Cake’?! Okay 🙂

I used half the batter to make 3 ‘Protein Mini Cakes‘ & the other half to make 8 ‘Protein Cake Balls.’

I added a few of the cakes balls to my morning smoothie bowl that contains cauliflower & kale/spinach & was delicious 🙂

You can find the recipe for this smoothie bowl here, on my Instagram: @thekellydiet.

One last thing before we get to the recipe, I used shredded rainbow carrots for these cakes. One day after baking them all the carrots were green! Not sure if it was the combination of ingredients I used or how I stored them that caused this, but don’t worry they are fine, so feast on 🙂

Carrot- Ginger Protein Cakes

• Servings: 7-10
• Time: 35 minutes
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 1 T flax + 2 T water (for 1 thick flax eggs)
• 1/2 c pumpkin puree
• 1/2 c unsweetened apple sauce
• 1/2 c unsweetened plant-based milk of choice
• 1/2 c local raw honey or agave
• 1 tsp apple cider vinegar
• 1 tsp pure vanilla extract

Dry Ingredients:

• 1 c brown rice flour
• 1/2 c coconut flour
• 1/2 c almond flour
• 1/2 tsp pink himalayan salt
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 2 c shredded or grated carrot

Directions

1. Preheat the oven to 400F.
2. Spray 3 small cake tins or one loaf pan with non-stick cooking spray & set aside.
3. In a small bowl mix the ground flax with water to prepare you flax egg & let set for at least 5 minutes.
4. Add the rest of the wet ingredients to a medium size bowl & whisk until combined.
5. In a large bowl, whisk together the dry ingredients.
6. Pour the wet ingredients, including the flax egg, into the dry & stir to combine.
7. Fold in the carrots.

Baking options:

Option #1: Pour the entire batter into a loaf pan, add to the oven & immediately turn the temperature down to 350F. Bake for 50-60 minutes.

Option #2: Distribute half the batter among 3 small cake/tart tins. Roll the other half of the batter into 8 ‘cake balls’ & place on a baking sheet lined with parchment paper or a silpat. Add both to the oven & immediately turn the temperature down to 350F. Bake the ‘protein cakes’ for about 25 minutes & the ‘cake balls’ for about 20 minutes.

Allow to cool before removing from tins or sheet. Keep stored in a container for up to 5 days. Enjoy!

In what form will you make yours?!

 

 

 

 

Pumpkin Cauliflower Overnight Oats & Pumpkin Spice Protein Cookies

If you have ever baked with pumpkin puree you know that it is almost inevitable that you will have quite a bit of leftovers. I have never cooked or baked something that used a whole can or box of pumpkin puree. Luckily there are so many recipes you can make with it! So, today I want to share with you two recipes to make with your leftover pumpkin puree.

You can make your own puree, but to save a whole lot of time I like to use boxed organic pumpkin puree.

So, let’s get to Recipe #1!

Pumpkin Cauliflower Overnight Oats

• Servings: 4
• Time: 15 mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog

This recipe makes a great food prep for breakfast for the week!

Ingredients

• 1 small head cauliflower (about 4 c cauliflower rice)
• 1 c oats
• 2 scoops plant-based vanilla protein powder
• 1 1/2 c unsweetened almond milk (or other plant-based milk of choice)
• 1/2 c pumpkin puree
• 2 tsp pumpkin pie spice
• 1/4 c pure maple syrup

Directions

1. Either buy cauliflower rice or make it yourself.
2. Add all ingredients to a medium sized pan.
3. Bring to medium heat.
4. Stir & simmer for about 12-15 minutes, or until liquid is absorbed.
5. Allow mixture to cool, divide & transfer to 4 jars or containers.
6. Top with the yogurt (optional).
7. Seal & refrigerate.
8. Grab before you leave in the morning to eat for breakfast at work. Enjoy cold.

And here is my veg dog excited for some cauliflower 🙂

K, Recipe number 2!

Pumpkin Spice Protein Cookies

• Servings: 7 big cookies
• Time: 25 mins
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

• 2 T ground flax, 6 T water (to make flax egg)
• 1 c oats
• 2 T coconut flour
• 1/2 c pumpkin puree
• 1/4 c pure maple syrup
• 1 tsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 c uncooked quinoa (rinsed)
• 1/4 c dried cranberries

Directions

1. Mix the ground flax with the water in a small bowl & set aside for at least 5 minutes.
2. Add the next 6 ingredients to a food processor.
3. Process until combined.
4. Add in the flax egg & process again.
5. Transfer mixture to a bowl & stir in the quinoa & cranberries.
6. Scoop 2 T of batter at a time onto a prepared baking sheet & smooth with a spoon.
7. Bake at 350F for 10 minutes.
8. Allow to cool before removing from sheet. I like mine best stored in the fridge & eaten cold. Enjoy!

For MANY more pumpkin recipes, like this “6 ingredient Pumpkin Mousse”, check out @thekellydiet

 

Spicy Cucumber Noodle Bowl (containing 2 minute, creamy cheese sauce)

If you don’t use Nutritional Yeast/ Nooch, you have to start!

Not only does this superfood give your food a cheesy taste. It is also loaded with vitamins, contains protein & is low in calories.

I add nooch to soups & sauces as well as sprinkle it directly on cooked veggies & popcorn. You can buy it in bulk containers at stores like Whole Foods. You can also buy it on Amazon. I usually buy Bragg’s.

Okay so this post contains a simple, 2 minute Vegan BEAN Cheese Sauce. Tomorrow I will post a VEGGIE Cheese Sauce that will feature a pretty killer Vegan Mac n Cheese recipe.

Read til the bottom of the post as I will share the flatbread I made with my leftover sauce as well!

• Servings: 1-2
• Time: 20 mins
• Difficulty: easy
• Print

Ingredients

Creamy Cheese Sauce :

• 1 can white beans (drained & rinsed)
• 1/4 c Nutritional Yeast/ Nooch
• 1/2 tsp garlic powder
• 1/4 c unsweetened plant-based milk of choice

Roasted Veggies:

(Feel free to use any other veggies you have on hand)

• Handful of broccoli
• Handful of cauliflower florets
• 1/2 a Japanese eggplant, thinly sliced
• Organic white wine vinegar

Bowl Base:

• 1/2 a large spicy cucumber, spiralized
• 1/4-1/3 c Italian Seitan
• 2 leaves of rainbow chard, chopped
• Crushed red pepper

Directions

Roasted Veggies:

1. Preheat the oven to 400F.
2. Add the broccoli, caulifower & eggplant to a small pan.
3. Pour a small amount of the organic white wine vinegar on top of veggies (about 2-3 T) & stir to ensure all veggies are covered.
4. Bake for 15 minutes.

Creamy Cheese Sauce:

1. Add all cheese sauce ingredients to a blender.
2. Blend until smooth.

Bowl Base:

1. Add spiralized cucumber, Italian seitan & chard to a pan.
2. Cook on medium heat for about 5 minutes. Stir in desired amount of cheese sauce, cover & cook for another 5 minutes.

Bowl:

1. Transfer the spiralized cucumber mixture to a bowl.
2. Top with roasted veggies.
3. Sprinkle with desired amount of crushed red pepper.
4. Store leftover cheese sauce in a closed container/jar in the fridge. Enjoy!

Look at my dog patiently waiting for some veggie leftovers 🙂

 

LEFTOVERS :)))))

Here is a super simple, quick, easy, healthy & yummy dinner to make with your leftover cheese sauce.

I love Flatout flatbreads. Most of their flats have a good amount of fiber & protein. They are great topped with vegan pizza ingredients, hummus & veggies, etc & then grilled or baked.

For this recipe I used their multi-grain Flatout. I also like their protein flat as well.

Veggie Flatbread

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

Ingredients

• One Flatout Flatbread
• Your leftover vegan creamy cheese sauce
• Veggies of Choice. I used: Kale, spinach, cauliflower florets, peppers, tomato & italian seitan.

Directions

1. Preheat oven to 375F.
2. Spread with cheese sauce & top with veggies.
3. Bake for about 6 minutes or until crispy. I added a bit of cilantro & sprinkled my flat with more nooch before eating. Enjoy!

*Can saute veggies prior to baking as well.