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
• Print

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

 

 

 

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
• Print

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 🙂

 

 

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!

 

 

 

 

Pumpkin Peanut Butter Protein Bars

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

Now for some delicious Pumpkin Peanut Butter Protein Bars!

These fit and protein packed bars are also yummy enough for dessert! Bonus, they are also super easy to make!

The main ingredients are…

• organic steel cut oats
• vegan peanut butter protein powder (I like @drinkorgain –has only 1 g of sugar)
• organic pumpkin

Let’s get baking!

• Servings: 8 bars
• Time: 30 minutes
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

• 1/2 c organic pumpkin puree
• 1/2 c natural apple sauce
• 3/4 c organic steel cut oats (gluten free if needed)
• 2 scoops (46g) plant-based peanut butter protein powder (I like Orgain)
• 1/2 tsp baking soda
• pinch of himalayan salt

Drizzle:

• 1/4 c Peanut Butter Powder
• 1/4 c filtered water
• 1 T Cocoa Powder
• 80% cacao or  non-dairy chocolate chips

Directions

1. Preheat oven to 350 degrees. Spray an 8×8 pan with non-stick olive oil spray & set aside.
2. In a food processor add all ingredients.
3. Process until combined.
4. Pour batter into your pan & smooth with a spoon.
5. Bake at 350 degrees for about 15 minutes.

Drizzle:

1. Once done baking and cooled, add all drizzle ingredients, except your choc chips, to a small bowl. Use a fork to mix until combined.
2. Pour drizzle on to top of your base.
3. Sprinkle on some choc chips, slice and enjoy! Great served warm or eaten cold after refrigerated.

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

Happy October!