Ginger Molasses Cookies

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

Now for some Cookies!

They are:

• healthy
• vegan
• sweetened only with blackstrap molasses
• no oils used
• delishhhhh

• Servings: 10 cookies
• Time: 25 mins
• Difficulty: easy
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Ingredients

credit: @thekellydiet

Dry Ingredients:

• 1/2 c whole wheat flour
• 1/2 c coconut flour
• 1/2 c rolled oats
• 1/2 T ground ginger
• 1 tsp allspice
• 1 tsp baking soda
• 1 tsp himalayan salt
• handful chocolate chips

Wet Ingredients:

• 2/3 c unsweetened apple sauce
• 1/3 c blackstrap molasses
• 1/2 c non-dairy milk

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. 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.
6. Bake for 15 minutes

 

 

 

Nut & Chia Jam raw bars

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

Now for some raw bars!

Do you like Peanut Butter & Jelly? Well how about a raw bar made with Almond Butter & a Raspberry Chia Jam on top of a Cashew/date crust?!

Enticed?

Enjoy this raw bar as a filling start to your day or as a dessert to nip your sweet tooth in the butt.

• Servings: about 9 bars
• Time: 50 mins
• Difficulty: medium
• Print

credit: @thekellydiet

Ingredients

Crust:

• 1 c cashews (soaked for at least 6 hours)
• 10 pitted dates
• 1/4 c coconut flour
• 1/2 tsp cinnamon

Middle:

• Almond Butter

Top/ Chia Jam:

• 1 c raspberries (or other berry of choice)
• 3 T chia seeds
• 1/2 T lime juice

Directions

1. Add all your chia jam ingredients to a small pot on medium heat.
2. Mash your berries & mix. Reduce heat to low until everything it combined. Allow to cool once done cooking.
3. Drain & rinse your soaked cashews.
4. Add that along with the rest of the crust ingredients to a food processor.
5. Process until combined. 
6. Take about 2 T of your crust ingredients and press it into the bottom of a muffin tin. Repeat until crust is gone.
7. Spread 1 T of almond butter on top of the crust and freeze for 15 minutes.
8. When that is done distribute your chia jam amongst the top of the almond butter.
9. Freeze again until hard and you are able to remove the bars from the tin.
10. Keep bars stored in the freezer in a container. Let sit for about 15 minutes at room temp before eating.

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

Happy eating.

 

 

Raw Truffle Samoas

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

It’s Girl Scout cookie season!

The good… they’re delicious.

The bad… it’s not hard to eat an entire sleeve of these yummy cookies in one day.

So here is a healthy version that not only tastes delicious, but will fill you up & give you energy! No more guilt when you indulge in a few of these truffles.

• Servings: 10 truffles
• Time: 20 mins
• Difficulty: medium
• Print

credit: @thekellydiet

Ingredients

• 2/3 c unsweetened shredded coconut
• 1 1/3 c oats
• 1/3 c unsweetened cocoa or cacao powder
• 8 pitted dates
• 1 ripe banana
• 2 T cacoa nibs
• 2 T non-dairy milk
• 1 T almond butter
• 1/2 tsp vanilla extract
• pinch himalayan salt

Directions

1. Bake 1/3 of the coconut on a baking sheet at 400F for 5 minutes.
2. While that is baking add to a food processor the other 1/3 of coconut along with the rest of the ingredients.
3. Process until smooth like batter and combined.
4. Roll 2 T of the dough into balls.
5. Transfer your baked coconut flakes into a small bowl.
6. Roll your doughs of ball into the toasted coconut flakes.
7. Store in a sealed container in the fridge. 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!

 

Chocolate Orange Muffins

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Mango Buch Smoothie’ that tastes like a mimosa!

And now for dessert!

These Chocolate Orange Muffins actually have the taste of a chocolate orange; while still being healthy enough to eat for breakfast!

They are also:

• plant-based
• high in protein & fiber
• bursting with flavor
• sweet
• filling

• Servings: 9 Muffins
• Time: 30 mins
• Difficulty: medium
• Print

credit: @thekellydiet

Ingredients

Wet Ingredients:

• 1 avocado
• 1 orange (whole including skin)
• 1/4 c raw local honey or pure maple syrup
• 1/4 c non-dairy milk or melted coconut oil
• 1 tsp vanilla

Dry Ingredients:

• 1 c whole wheat flour
• 1/3 c oats
• 1/4 c cocoa powder
• 1/4 c cacao powder
• 1 tsp cinnamon
• 1 tsp baking soda

Directions

1. Preheat oven to 350F.
2. Spray 9 muffin holes with olive oil spray & set aside.
3. Slice your avocado and orange into smaller pieces.
4. Add all wet ingredients to a food processor. Process until everything is broken down and combined.
5. Add in your dry ingredients. Process until everything is combined.*
6. Distribute your batter among the 9 muffin holes. Smooth the tops with a spoon.
7. Bake for 18 minutes. Allow to cool before removing from pan.**

*If your food processor is too small to hold everything, after processing your wet ingredients add in your oats and process again. Then transfer everything to a mixing bowl, add in the rest of your dry ingredients and whisk.

• I topped mine with prepared powder peanut butter. And ate them after refrigerated because I think they taste best chilled. Allow a few hours for all the flavors to settle before eating.



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

Enjoy the weekend!

 

Healthier Brookies

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

But how about some Brookies!

These yummy brookies are:

• healthier than your normal cookie
• plant-based
• high in protein & fiber
• chocolatey
• sweet
• filling

• Servings: 9 Brookies
• Time: 30 mins
• Difficulty: easy
• Print

credit: @thekellydiet

Ingredients

Base Ingredients:

• 1 c organic oats
• 1/2 c organic pumpkin puree
• 1/2 c raw, local honey
• 1/4 c unsweetened almond milk
• 2 scoops (46g) peanut butter protein powder (I used Orgain)
• 1 tsp baking soda

Top Ingredients:

• 1/2 c whole wheat flour
• 1/2 c melted coconut oil
• 1/2 c non-dairy milk
• 1/3 c oats
• 3 T organic coconut sugar (I used Now Foods)
• 3 T cocoa powder
• 1 tsp cinnamon
• 1 tsp baking soda

Directions

1. Preheat oven to 350F.
2. Spray 9 muffin holes with olive oil spray & set aside.
3. Add all base ingredients to a food processor. Process until combined & distribute among your muffin tins.
4. Add all top ingredients to your food processor. Process until combined & distribute among your muffin tins on top of your base.
5. Bake for 18 minutes. Cool and drizzle with nut butter. Enjoy!

 

Happy Winter!

 

 

Chickpea Pumpkin Bites

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

Now onto some Chickpea Bites!

These yummy snacks are:

• healthy
• vegan
• low in sugar
• high in protein & fiber
• moist
• slightly sweet
• filling

• Servings: 10 muffin size bites
• Time: 40 mins
• Difficulty: easy
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Ingredients

credit: @thekellydiet

Ingredients:

• 1 can chickpeas (drained & rinsed)
• 1/2 c organic pumpkin puree
• 1/2 c unsweetened apple sauce
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1 tsp baking soda
• 1/2 c whole wheat flour
• 1/2 c rolled oats
• 1/4 c organic coconut sugar
• non-dairy chocolate chips

Directions

1. Preheat oven to 350F.
2. Spray 10 muffin holes with olive oil spray & set aside.
3. Add the first 3 ingredients to a food processor. Process until chickpeas are broken down and smooth.
4. Add the next 3 ingredients to the food processor. Process until combined.
5. Add the next 3 ingredients to the food processor. Process until combined.
6. Fold in your chocolate chips.
7. Use an ice-cream scooper to distribute batter among your 10 muffins holes.
8. Bake for 30 minutes.
9. Best eaten after chilled in the refrigerator. Enjoy!

Happy Saturday!

 

 

Exfoliating Lavender Soap

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

And for something a little different from the normal Kelly Diet post… we are making soap!

With only 4 items you can make natural soap for yourself or as a crafty Christmas present!

For this soap you will need:

1. Oatmeal Soap Base
   • relieves itchy skin
   • natural acne treatment
   • reduces wrinkles
   • radiates skin
2. Lavender Oil
   • anti-inflammatory
   • detoxifies
   • heals
   • calms
3. Dried Lavender Flowers
   • exfoliating
4. Soap Molds

I love the calming effects of lavender. Adding it to a relaxing shower or bath makes it even better!

So make this soap for yourself or spread the love by sharing with others 🙂

• Servings: 10 (9.2x8.9x2 in.) soap bars
• Time: 1 hr
• Difficulty: easy
• Print

Ingredients

credit: @thekellydiet

• Soap molds (I bought a 2 pack silicone soap mold- 9.2X8.9X2 in)
• Organic Dried Lavender Flowers
• 2 lb oatmeal soap base
• Lavender essential oil

*I bought all my products off of Amazon Prime

Directions

1. Cut your oatmeal soap base into squares and add to a large pot.
2. Place your pot on the stove and bring to medium heat. Cover and wait for soap to melt completely, stirring occasionally.
3. Once your soap is liquid add in about 30 drops of lavender essential oil. Stir.
4. Add in 1 to 2 handfuls of dried lavender flowers and stir again. (Your flowers will float to the top.)
5. Pour and distribute the mix into your soap molds.
6. Freeze for about 30 minutes or until hardened throughout.
7. Remove from molds and voila you made soap!

Happy Holidays!

 

 

Gingerbread Cookies

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

Now for some Christmas Cookies!

You don’t have to feel guilty about indulging in holiday cookies if you make these Gingerbread Cookies!

They are:

• healthy
• vegan
• sweetened only with blackstrap molasses
• no oils used

• Servings: 13 cookies
• Time: 20 mins
• Difficulty: easy
• Print

Ingredients

credit: @thekellydiet

Dry Ingredients:

• 2 c whole wheat flour
• 1 c coconut flour
• 1 T ground ginger
• 1 tsp baking soda
• 1 tsp himalayan salt

Wet Ingredients:

• 1 c non-dairy milk
• 2/3 c unsweetened apple sauce
• 1/3 c blackstrap molasses

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. 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. Add a hershey kiss if desired.
6. Bake for 10-15 minutes (depending on how soft or crispy you like them.) Enjoy!

Happy Holidays!

 

 

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!’

Now for some brownies!

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
• Time: 35 mins
• Difficulty: easy
• Print

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.

Fudgey Pumpkin Brownies

• Servings: 18
• Time: 35 mins
• Difficulty: easy
• Print

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!

Happy Sunday!

 

 

 

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!’

Now for some pie!

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!

• Servings: 45
• Time: mins
• Difficulty: easy
• Print

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!

Happy Baking 🙂