Dessert · Snack

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!

Ginger Apple Bread

  • Servings: 9 thick slices
  • Difficulty: easy
  • Print




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


  • 1 medium apple, diced


  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!






Dessert · Snack

Fudge Protein Pudding


So. If you have never heard of 22 Days Nutrition, I am glad that I can bring this awesome brand to your attention.

Their products are not only delicious but…

  • USDA Organic
  • 100% Plant-based
  • Vegan
  • Soy-Free
  • Gluten-Free
  • Made from clean & simple ingredients
  • They also have a meal delivery service


I was sent a package with 4 boxes of their bars & a large container of their chocolate protein powder. The giveaway will be something similar to this. Click this link to my Instagram page to enter to win! ENTER THE FREE GIVEAWAY!!!img_3344-1

And so with this package I came up with this awesome recipe that I am excited to share with you & hope you try.

This Fudge Protein Pudding is…

  • Thick & creamy
  • Chocolatey
  • Healthy
  • Low calorie
  • Low fat
  • High fiber & protein
  • Vitamin packed
  • Delicious 
  • Easy to make

Fudge Protein Pudding

  • Servings: 2
  • Difficulty: easy
  • Print



*22 Days Nutrition Products are available at Target


  • 1 c pumpkin puree
  • 1 scoop 22 Days nutrition chocolate protein powder
  • 2 T unsweetened cocoa powder
  • 1/4 c unsweetened plant based milk
  • 2 T pure maple syrupimg_3343



  1. Add all of the Pudding ingredients to a food processor or blender.
  2. Blend until combined & smooth.
  3. For best flavor cover & allow pudding to chill in the refrigerator for at least 2 hours.
  4. When ready to eat, add it to a bowl & assemble! – 1) Scoop some chia pudding into the bowl. 2) Chop up one protein bar & place on top. 3) Drizzle on some almond or sunflower seed butter 🙂 YUMMMM!

What would you top your pudding with?

Breakfast · Snack

Pumpkin Cauliflower Overnight Oats & Pumpkin Spice Protein Cookies

Farmer's MarketOrganic PumpkinIf 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
  • Difficulty: easy
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This recipe makes a great food prep for breakfast for the week!


  • 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


  1. Either buy cauliflower rice or make it yourself.img_2591
  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
  • Difficulty: medium
  • Print




  • 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


  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.img_2581
  4. Add in the flax egg & process again.
  5. Transfer mixture to a bowl & stir in the quinoa & cranberries.img_2584
  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




Why are people still counting calories?


There is no recipe in this post, I just wanted to share a quick thought on something that crossed my mind during lunch today.


I am so fortunate to work for a company that provides a free cafeteria for lunch that is filled with veggies.

While eating today I noticed just how much more packed my tray was (see image above) than anyone else’s around me.

I eat a lot! This is coming from someone that weighs just over 100 lbs (not saying that should be a goal at all, just putting in perspective the amount of food I eat & how much I weigh).

When I say I eat a lot, I mean both the number of times I eat during the day & the quantity. I eat breakfast, lunch, a snack, dinner & another snack.

I know programs like weight-watchers work for people but the idea behind it seems silly to me. I don’t want a bite of a dessert, I don’t want to count points or calories. I want to eat, eat a lot & not think about it.

How do I do this? Simple, 

& they are delicious 🙂

The healthiest populations in the world are plant based!!!

Image result for eat plants