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!

 

 

 

 

Bakery style, Vegan Peanut Butter Cookies

Before diving into the recipe of these amazing & healthy cookies, remember to check out my Instagram, @thekellydiet for more recipes not on the blog!

Like this ‘Edible Protein PB Pancake Batter!’

These PB cookies might be the best thing I’ve eaten all week. They are soft, fluffy, the perfect balance of sweetness, filling… & just so good I have a hard time not eating the whole batch in one sitting!

These cookies are made with 3 flours, one being Sprouted Spelt Flour.

I love sprouted flour because you get additional nutritional benefits, without compromising flavor or taste. That is because the dormant vitamins & minerals in grains are activated & brought to life during the sprouting process. In addition, sprouting also breaks down the grains’ natural protective barrier, making them easier to digest.

The last thing I decided to added to this recipe was the applesauce. The batter was still too dry & I didn’t want to add any more fat. Applesauce is such a staple in my healthy baking & it really helped these cookies reach the consistency I was looking for.

So, let’s get baking!

• Servings: 8 big cookies
• Time: 25 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 c sprouted spelt flour
• 1/2 c almond flour
• 3 T coconut flour
• 1 tsp baking soda
• Pinch of pink himalayan salt
• 1/4 c melted coconut oil
• 1/4 c almond or peanut butter (heated in microave for 40 seconds)
• 1/4 c raw local honey or pure maple syrup
• 1/2 c unsweetened applesauce
• 1 tsp vanilla extract
• Handful non-dairy chocolate chips

Directions

1. Preheat your oven to 350F. 
2. Add all your dry ingredients to a large mixing bowl & whisk.
3. Add all your wet ingredients to a small bowl & whisk.
4. Pour wet into dry & beat until combined.
5. Fold in your choc chips.
6. Use an ice cream scooper to scoop batter onto a baking sheet lined with a silpat or parchment paper. Use a spoon to flatten
7. Bake for 12 minutes. Enjoy! And what better to enjoy these cookies with than some homemade apple guacamole! (recipe for guac on my insta!)

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

Happy Almost Friday! Looks like Batman is waiting for the weekend 🙂

 

Ginger Energy Bars

So I received this awesome package from Better Body Foods today!

I wasn’t sure what I was going to make but I new I wanted to use the Chocolate PB fit & coconut oil so I started throwing things in the mixing bowl and voila! The result, these delicious Ginger Energy Bars!

• Servings: 10 bars
• Time: 30 mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1/2 c chocolate powdered peanut butter
• 1/2 c unsweetened almond milk
• 1 c quick oats (gluten free if needed)
• 1/2 c garbazo bean flour
• 1/4 c coconut flour
• 1/2 c pumpkin puree
• 3 T melted coconut oil
• 1/4 c pure maple syrup
• 1 tsp ginger
• 1 tsp cinnamon
• dash of nutmeg
• Small handful non-dairy chocolate chips
• Small handful dried cranberries

Directions

1. Preheat your oven to 350F. Spray an 8X8 pan with coconut oil spray & set aside.
2. Add your powdered peanut butter & almond milk to a large mixing bowl. Mix until combined.
3. Start to gradually add in the rest of the ingredients, while continue to mix.
4. When everything is combined fold in your chocolate chips and dried cranberries.
5. Pour your batter into your pan & smooth with a spoon. Bake for 20 minutes. Enjoy!

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

Looks like Batman could use an energy bar too 🙂

 

 

Low Fat, Peanut Butter Cookies

Before diving into the recipe of these amazing & healthy cookies, remember to check out my Instagram, @thekellydiet for more recipes not on the blog.  Like this metabolism & energy boosting Breakfast Bowl!

These peanut butter cookies are low in fat thanks to PB2’s powdered Peanut Butter. It is made by slow roasting peanuts & then pressing them to remove 85% of the fat & oil.

Now I love nut butter, especially almond butter, & it’s very good for you. I just eat ALOT of it 😉 So, I like to switch it up with PB2! If you’d like you can use nut butter instead of the PB2. Just make sure you chose a nut butter where the only ingredient is the nut!

 

 

So, let’s get baking!

• Servings: 7 cookies
• Time: 25 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 ripe banana, mashed
• 1/2 c powdered peanut butter
• 1/4 c unsweetened almond milk (alternatively can you use 1/2 c nut butter of choice in place of powdered peanut butter & milk)
• 4 oz natural apple sauce
• 2 T chia seeds
• 1 T corn starch
• 2/3 c garbanzo bean flour
• 1/4 c coconut flour
• 1 tsp cinnamon
• Dash pink himalayan salt
• 1 tsp vanilla extract
• 2 T pure maple syrup
• Small handful dried cranberries

Directions

1. Preheat your oven to 350F. Line a baking sheet with a silpat or parchment paper.
2. Add all your dry ingredients to a large mixing bowl & whisk.
3. Add all your wet ingredients to a small bowl & whisk.
4. Pour wet into dry & beat until combined.
5. Fold in your dried cranberries.
6. Use an ice cream scooper to distribute batter onto your baking sheet. Use a spoon to flatten into cookies shapes.
7. Bake for 12 minutes. Enjoy!

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

Who will you share these cookies with?!

 

 

Black Bean Cake (Naturally Sweetened)

This Black Bean Cake is right up my ally!

I always like to describe my snacks & desserts as being healthy enough to eat for breakfast while still satisfying your sweet tooth. I think this fits that description perfectly!

If you’re looking for something even more dessert like check out my ‘Black-Bean Chocolate Lava Cake’ recipe. It is very similar to this recipe but adds in some pure maple syrup for additional sweetness. 

Black-Bean Cake

• Servings: 3
• Time: 30 mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 box organic black beans (drained & rinsed)
• 1/2 c rolled or old-fashioned oats (gluten-free if needed)
• 1 ripe banana
• 2 scoops plant-based peanut butter or chocolate protein powder (I use Drink Orgain)
• 1/3 c unsweetened plant-based milk
• 1 T cocoa powder
• 1 tsp vanilla extract
• pinch of himalyan salt
• 1 tsp baking soda
• Small Handful Vegan Chocolate Chips (I use Enjoy Life Foods, Mega Chunk chips)

Directions

1. Preheat your oven to 350F. Spray 3 small tart tins with coconut oil spray and set aside.
2. Add the black beans to a food processor & process until combined.
3. Next add in the oats, scrape the sides of the bowl, & process.
4. Continue to add a few ingredients at a time (occasionally scraping the sides of the bowl & processing) to ensure that everything gets broken down & combined well.
5. Fold in your chocolate chips.
6. Pour your dough into small tart tins. Bake for 20 minutes.
• Have any extra batter? Enjoy it raw! This batter is healthy & delicious to eat raw.


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

Happy Friday!

 

 

Healthier Homemade Pop-Tarts

My sister is having a 90’s themed party for her 30th birthday.

When I think of the 90’s I think of Nickelodean & a lot of junk food.

Seriously, did we eat anything healthy then? My mom always made our lunches & cooked dinner. But, lunch would be a sandwich, milk, chips & a dessert – because chips alone aren’t a dessert? That dessert would be things like a Twinkie, fruit roll up or a Hoho.

What other food is 90’s? 

• Fruit by the Foot
• Bagel Bites
• Mini hotdogs
• Dunkaroos
• Go-gurt
• Pop-Tarts!

While the 90’s junk food is defiantly not approved by The Kelly Diet, that doesn’t mean we can’t make our own version that is 🙂

Now, these could be healthier. I opted to buy a store bought vegan pie crust from Whole Foods instead of making mine own simply because of time & quantity I was making. So, these are not the healthiest item on The Kelly Diet menu, but they are still much healthier than a regular pop-tart, made with real fruit & absolutely delicious!

• Servings: 8
• Time: 50 mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 2, 2 count packages of Vegan Frozen Pie Crusts (I found some at Whole-foods)
• 3 C frozen organic cherries, pitted
• The juice from 1 lemon
• 2 T raw local honey or agave
• 1 T corn starch
• 2 T coconut oil

Directions

1. Remove all 4 pie crust from tins & allow to thaw.
2. Preheat the oven to 375F.
3. Add your cherries, lemon juice, honey or agave & corn starch to a medium sauce pan.
4. Cook on medium heat until cherries thaw.
5. While on low heat mash everything together until combined. Remove from heat & allow to cool.
6. Cut pie crust into rectangles.
7. Add 1-2 T of cherry filling to the middle of one rectangle. Place another rectangle on top & use a fork to lightly press edges together.
8. Transfer to a baking sheet lined with a silpat or parchment paper.
9. Repeat until all pie crust & filling is gone.
10. Top each crust with a little coconut oil & use the tips of your fingers to spread the oil to cover the entire top surface area.
11. Bake for 20 minutes. Allow to cool. I drizzled prepared powdered chocolate peanut butter on top of mine. You could chose to leave plain or top with more cherries. Enjoy!

A nice thing about these Pop-Tarts are that you can make them in advance, seal & freeze. Just unthaw the night before you want to serve them! Side-note, they are DELICIOUSSS cold. 

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

 

 

Lemon Poppyseed Tofu Cheesecake (Raw & Baked version)

 

I know there are some tofu haters. 

Why? Because tofu is made from soy. Some studies say that the majority of the time soy is bad for you.

But there are also facts that tofu is good for you because it:

• is a great source of protein.
• contains all 8 essential amino acids.
• is a great source of nutrients such as iron, calcium, B1 & more.

So what do we do? Eat tofu or avoid it? 

For myself, I have decided to use it on occasion.

I go through about 1-2 blocks of tofu per month. 1 block usually for meals, like my Tofu Sloppy Joes, & 1 block for snacks & deserts.

There is one thing that is for sure. Each time I cook or bake with tofu, my food turns out delicious! And these Lemon Poppyseed Tofu Cheesecakes are no exception 🙂

• Servings: 4
• Time: 30 mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 300 g firm* tofu (about 3/4 of a box)
• 1/2 c unsweetened apple sauce
• 1 ripe banana
• 1/2 c unsweetened cashew or almond milk
• 2 scoops vegan vanilla protein powder (I used 22 Days Nutritions)
• Juice from one lemon
• 2 T poppy seeds
• I would imagine that silken tofu would yield just as good or even better results, but I have not tried yet.

Directions

1. Preheat your oven to 350F.
2. Add everything, except your poppy seeds, to a food processor.
3. Process until combined.
4. Add in poppy seeds. Process only for about 3-5 additional seconds.
5. Spray one small tart tin with non-stick cooking spray.
6. Optional Crust: In a small bowl mix 1/2 c oats with 1/4 c unsweetened apple sauce & a dash of cinnamon.
7. Pour oat mixture into bottom of tin & smooth.
8. Pour some of the tofu batter on top. Bake for 20 minutes.
9. Pour the rest of the tofu batter into bowls or jars, cover & refrigerate to enjoy raw!

What do you like better? The baked or raw version?

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

 

 

Banana Bread, Peanut Butter Delight

I couldn’t decide what to call this recipe! Let me share some of my horrible ideas with you…

• ‘Healthy, Chocolate Chunk, Coconut flour Banana Bread, Cookie Pie‘ (wayyy too long)
• ‘Low fat, Peanut Butter Scones’ (Not dry enough to be considered a scone)
• ‘Sugar free – Coconut Flour, Peanut Butter Bread Scones’ (what????)

So basically I’m trying to tell you that this bread is..

• Moist
• Peanut Buttery
• Banana’y (just making up words now)
• Gluten Free
• Chocolatey
• Vegan
• Free from additional sugar
• Low fat
• High Protein

Now, that we have that cleared up, let’s get to the recipe!

• Servings: 6 big slices
• Time: 45 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 2 scoops @drinkorgain Peanut Butter Protein Powder
• 1/2 c coconut flour
• 1/2 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• pinch pink himalayan salt

Wet Ingredients:

• 3 ripe bananas
• 2 T unsweetened almond milk
• 2 flax eggs (2 T ground flax + 6 T water)
• 1 tsp vanilla extract

Fold Ins:

• Small handful Enjoy Life Foods, Mega Chunk Chocolate Chips

Directions

1. Preheat the oven to 350F. Spray a pie pan with non-stick cooking spray & set aside.
2. Add ground flax & water to a small bowl. Mix & set aside for at least 5 minutes.
3. Add all your dry ingredients to a large mixing bowl & whisk.
4. Add your ripe bananas to a medium sized bowl & mash.
5. Add the rest of your wet ingredients, including your prepared flax eggs, to the medium sized bowl & mix until combined.
6. Pour your wet ingredients into your dry & mix until just combined.
7. Fold in chocolate chips.
8. Pour batter into your pan & smooth with a spatula so that it is evenly distributed.
9. Bake for 30 minutes. Cut when cooled.  I drizzled the top with additional Peanut Butter Protein powder mixed with water. Enjoy!

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

So enjoy these scones after all the work you did on this Monday! Are you as tired as my dog Batman? 😂