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.

 

 

White Bean Chili

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

 

Now for some dinner!

This White Bean Chili is:

• a great food prep
• Soy- free
• Vegan
• filling
• Full of protein and fiber
• something even a meat eater will love!

• Servings: 5
• Time: 40 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 lb golden potatoes
• 1/2 white onion, chopped
• 1 jalapeno, diced
• 4 c vegetable broth
• 2, 15 oz cans white bean, drained & rinsed
• 1, 15 oz can corn, drained & rinsed
• 1 c salsa verde
• 1/2 c quinoa
• 2 T corn starch
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/4 tsp turmeric
• dash himalayan salt
• dash black pepper

Directions

1. In a large saucepan, over medium heat, add in and saute the potatoes, onion, and jalapeno.
2. Add in the rest of the ingredients, one at a time, slowly stirring and combining everything together.
3. Bring your mixture to a boil, and then turn it down and let simmer for 30 minutes or until potatoes are cooked through, stirring occasionally.
4. Serve hot and keep leftovers stored in a container in the fridge or freeze for future meals. Enjoy!

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

Happy food prepping!

 

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!

 

Chickpea Scramble

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Bliss Balls,’ coming 2/13!

 

Now for some scramble!

This scramble is:

• The perfect breakfast
• Soy- free
• Vegan
• Customizable – use any veggies you usually like in an omelette 
• Full of protein and fiber

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

Credit: thekellydiet.blog

Ingredients

• 1/3 c chickpea/ garbanzo bean flour
• 3/4 c almond milk
• 1/2 tsp paprika
• 1/4 tsp turmeric
• veggies of choice (I used pepper, mushroom, kale spinach)
• toppings of choice (I used fresh ground pepper and tomato; salsa is also good)

Directions

1. Heat a skillet on medium heat.
2. In a medium size bowl whisk your chickpea flour, almond milk, paprika & turmeric.
3. Pour your mixture into your skillet. Add in your veggies of choice.
4. Once a texture starts to form from the chickpea flour & almond milk; mix everything with a wooden spoon.
5. Cover skillet and let your scramble cook, stirring occasionally, until the almond milk has been fully absorbed.
6. Transfer scramble to a plate. Add desired toppings and 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!

 

Pumpkin Persimmon Cornbread

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like  all of these delicious treats:)

Pumpkin + Persimmons + Cornbread…. would you have put that combination together? Probably not, but don’t let that scare you! This unique combination results in a bread that is flavorful & just the right amount of sweet.

Pair this  bread with some homemade soup for a delicious warm meal 🙂

• Servings: 1 loaf
• Time: 1 hr
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 1 c canned light coconut milk
• 1 c pumpkin puree
• 1/4 c unsweetened applesauce
• 1/4 c raw, local honey or pure maple syrup
• 2 tsp apple cider vinegar (ACV)

Dry Ingredients:

• 1 1/2 c cornmeal
• 1 c wholewheat flour
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• pinch of pink Himalayan salt
• 1 tsp baking soda
• 1 tsp baking powder

Fold Ins:

• 1/2 c diced persimmon

Directions

1. Preheat the oven to 350F. Spray a 9×9 loaf pan or similar with non-stick cooking spray & set aside.
2. Add your dry ingredients to a large mixing bowl. Whisk until combined.
3. Add in your wet ingredients and whisk again.
4. Fold in your diced persimmons.
5. Pour batter into your pan & bake for 40 minutes or until the edges are golden brown and a knife inserted comes out clean. Enjoy!

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

I hope everyone enjoyed the weekend!

The most delicious, Healthy Banana Bread Bars

Remember to follow my Instagram @thekellydiet for more recipes not posted on my blog like this easy, ‘Raw Cucumber Avocado Pasta.’

Now on to the recipe!

These healthy banana bread bars have a crispy crust & moist inside that are sure to please!

What makes this banana bread healthy? The main ingredients are oats, coconut flour, coconut oil & raw, local honey! These are all great sources of energy that are great before a workout. It is very satisfying as well. I had a slice before hot yoga today &, no joke, was still full 5 hrs later!

Coconut oil: 

1. Has a high smoke point, which prevents harmful carcinogens
2. Kills your hunger, so you eat less without even trying
3. Can increase your E expenditure, helping you burn more fat
4. Prevents Sickness

Honey:

1. Aids in a healthy weight management
2. Is a natural source of E
3. Is an antioxidant powerhouse

*I use raw, local honey to ensure that my honey is not mixed with anything unnatural.

Crispy & Moist Banana Bread Bars

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

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 1 1/4 c old fashioned oats
• 1/2 c coconut flour
• 1/2 tsp cinnamon
• 1 tsp baking soda
• Pinch of pink himalayan salt

Wet Ingredients:

• 1/2 c melted coconut oil
• 1/3 c raw local honey or pure maple syrup
• 1 tsp vanilla extract
• 3 large ripe bananas

Additional:

• 1/3 c non-dairy chocolate chips (optional)

Directions

1. Preheat the oven to 325F. Spray a 9×9 size pan (or similar) with non-stick cooking spray & set aside.
2. Add all your dry ingredients to a medium sized bowl & whisk to combine.
3. Add all your wet ingredients a large bowl & mix until combined.
4. Pour your dry ingredients into your wet & mix until just combined.
5. Fold in your choc chips.
6. Pour your batter into your pan & smooth with a spoon so that it is evenly distributed.
7. Bake for 35 minutes or until a toothpick comes out clean & your edges & top are golden brown. Enjoy!

And adventure on 😉

 

 

 

Whole- Wheat Chocolate Cinnamon Roles (Modified Recipe)

Hi everyone!

So I came up with these ‘Healthier Chocolate Cinnamon Roles’ about a month ago & craved them ever since. This past weekend I made them again but modified the recipe slightly to make them more moist. I also added pumpkin seeds for a little crunch & texture!

So, it’s up to you what recipe you follow. If you like your Cinnamon Roles a little more dry keep it at 1 – 1 1/4 c water. If you like them more moist, add 1/4 c more water or melted coconut oil to your dough. Be careful however not to overdo it. You don’t want the dough to be wet.

Whole- Wheat Chocolate Cinnamon Roles

• Servings: 6
• Time: 1 hr, 10 minutes
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

• 3 C sprouted whole wheat flour + extra for dusting
• 1 1/2 C warm water (or 1 1/4 c warm water + 1/4 c melted coconut oil)
• 1/2 C + 2 T raw honey or pure maple syrup
• 1/2 C raw pumpkin seeds
• 2 oz vegan chocolate, melted
• 2 T coconut oil, melted
• 2 T ground cinnamon
• 2 1/2 tsp yeast
• 1 tsp pink himalayan salt
• 1 tsp vanilla extract

Directions

1. Preheat your oven to 350F.
2. Spray an 8×8 pan with non-stick cooking spray.
3. In a small blow mix the yeast, water & 2 T of your honey or maple syrup.
4. Wait 5 minutes for the yeast to activate.
5. In a large bowl add your flour, salt, & yeast mixture. Start kneading with your hands or with your mixer’s dough hook.
6. Adjust water/flour as needed. Your dough should be just slightly sticky.
7. Knead the dough with your hands for an extra minute & then let sit for 20 minutes.
8. In a medium sized bowl add the rest of your honey or maple syrup, melted chocolate, melted coconut oil, cinnamon & vanilla. Whisk until combined. Fold in your pumpkin seeds.
9. Split your dough into 3 small balls. Roll each with a rolling pin until flat.
10. Distribute & spread your chocolate filling on each flat.
11. Fold each flat in half & cut in half lengthwise. Now twist each piece up into a bun.
12. Place each bun next to each other in your pan. Sprinkle with a few additional seeds.
13. Bake for 30 minutes.
14. Enjoy warm right out of the oven after slightly cooled; or if eating later toast in your toaster oven for 1-2 minutes before serving. Enjoy!

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

How do you eat your Cinnamon Roles?!

Pumpkin Persimmon Cornbread

Pumpkin + Persimmons + Cornbread…. would you have put that combination together? Probably not, but don’t let that scare you! This unique combination results in a bread that is flavorful & sweet without being overwhelming.

Pair this  bread with some homemade Butternut Squash Soup for a delicious warm meal 🙂

• Servings: 1 loaf
• Time: 1 hr
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 2 tsp apple cider vinegar (ACV)
• 1 c canned light coconut milk
• 1 c pumpkin puree
• 1/2 c unsweetened applesauce

Dry Ingredients:

• 1 c oat flour
• 1 1/2 c cornmeal
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• pinch of pink Himalayan salt
• 1 tsp baking soda
• 1 tp baking powder

Fold Ins:

• 1/2 c diced persimmon

Directions

1. Preheat the oven to 350F. Spray a 9×9 loaf pan or similar with non-stick cooking spray & set aside.
2. In a small bowl whisk your ACV with the coconut milk & let sit for 10 minutes.
3. Add the rest of your wet ingredients to a large mixing bowl. Whisk until combined then stir in your ACV mixture.
4. In a medium sized bowl add all of your dry ingredients. Mix until combined.
5. Use a wooden spoon to slowly combine wet ingredients into dry.
6. Fold in your diced persimmons.
7. Pour batter into your pan & bake for 40 minutes or until a knife inserted comes out clean. Enjoy!

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

And for those of us who struggled to get up this morning, so did my dog.