Breakfast

Simple Creamy Green Smoothie

Happy Friday everyone!!! Don’t forget to check out your local Farmers Markets this weekend. I’d love to hear what fruits & veggies you get!

Before I share my simple smoothie recipe I wanted to update you on some of my Instagram posts from this week. @thekellydiet

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“Lunch Bowl” Farmers Market goodies, a veggie patty & my cheesy pea pesto 👩‍🌾👍

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“One bowl, Cake Crumble ” In a medium sized bowl mix with a fork 3/4 c rolled oats, 2 T coconut flour, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp baking powder, 1/2 c unsweetened 🍎 sauce, 1/4 c unsweetened almond milk & 1/2 tsp maple extract. Fold in 1/4 c loosely packed shredded 🥕 s. Pour mixture onto a  cookie sheet lined with parchment paper. Bake at 350F for 20 minutes. Enjoy! 

And here is a smoothie to start off your weekend on the right track 🙂

Simple Creamy Green Smoothie

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • Handful of spinach/kale
  • 1/2 a frozen banana, chopped
  • 1/2 c frozen mango chunks
  • 1/2 c frozen pineapple chunks
  • 1/2 tsp matcha
  • 2 c unsweetened non-dairy milk of choice
  • Sprinkle of nutmeg (optional)

Directions

  1. Add all ingredients to a blender.
  2. Blend until smooth & creamy.
  3. Sprinkle with nutmeg or add any other desired toppings. Enjoy!

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What do you want to bake or cook this weekend?!

Breakfast · Dessert

Savory Fig flatbread

FIGS!!!

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I loveee fresh figs. They have a mildly sweet taste with a subtle hint of berry. You can’t go wrong eating a fresh fig solely on it’s own. The sad part is I can only find them in select stores a few times during the summer. They first usually appear in northeast produce markets in late June with a season that lasts through early fall.

This weekend I went to the Farmers Market to very sadly find out it was closed due to another event. To cheer myself up I drove to the produce market hoping they would have either persimmons, kumquats or fresh figs. And as you can see, figs they had!

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This recipe is yet again my favorite – Yummy enough for dessert yet healthy enough for breakfast.

The base is a zucchini breakfast cookie, topped with PB2, fresh figs, strawberry, banana & fresh basil.

Savory Fig Flatbread

  • Servings: 1-2
  • Difficulty: easy
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Ingredients

Breakfast Cookie Base:img_2001

  • 1 T ground flax
  • 3 T water
  • 1/2 c oats
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp vanilla extract
  • 1/4 tsp baking soda
  • Pinch of pink himalayan salt
  • 1/4 c shredded zucchini
  • 1.5 T unsweetened apple sauce

Topping Ideas:

  • PB2, prepared (or any other nut butter of choice)
  • 1 fresh fig, sliced
  • 2 small strawberries, sliced
  • 1/2 a banana, sliced
  • A few pieces of fresh basil

Directions

  1. Preheat oven to 350F.img_2002
  2. In a small bowl mix the ground flax with the water to prepare a flax egg & set aside for at least 5 minutes to set.
  3. Add the dry cookie base ingredients to a medium size bowl & mix with a fork.
  4. Add the apple sauce, zucchini & flax egg to the bowl & mix again until well combined.
  5. Pour mixture onto a baking sheet lined with parchment paper.
  6. Use a spoon to form & smooth batter into a large circle.
  7. Bake for 20 minutes.
  8. Allow to cool & then top with desired toppings. Enjoy!

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I ate mine for lunch along with a medium sized bowl of sauteed veggies & Italian seitan sprinkled with nutritional yeast. What topping will you add to your flatbread?!

 

Breakfast · Dessert · Snack

Beet Protein Brownies

I have added small amounts of beets to baked goods & smoothies in the past. As long as you don’t over do it, you may not even notice it’s in there.

I got small baby beets from the Farmers market, so I chopped up one & added it as an ingredient in these brownies. I could taste the beet slightly (more so in the raw version), but was glad that I could because it punches a little bite!

A cool thing about eating plant-based & vegan is that all the batter I make I can also eat raw without having to worry about bacteria & getting sick. Sometimes the raw dough is even better than the baked version 😉

Oooh did I have fun with these brownies. From the same batter I created 3 different meals.

  1. I baked the batter into brownies & topped it with PB2 & sprinkled on some Maqui Berry Powder. – I ate this for breakfast 🙂
  2. I made a dessert bowl with plain greek yogurt, cacoa nibs & bee pollen. (Greek yogurt & bee pollen are not vegan & are ingredients that I still use often. I will talk more about why I still use these products later. Feel free to replace with non-dairy yogurt. I like coconut yogurt when using non-dairy.)
  3. Lastly, I scooped the dessert bowl into a jar to bring to work for an afternoon snack.

So to clarify, with the same batter I created a breakfast, snack, & dessert… #score.

Beet Protein Brownies

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 box organic black beans (drained & rinsed)
  • One baby beet (about the size of a big radish), thinly sliced
  • 1 c oats
  • 1 ripe banana
  • 1/4 c pure maple syrup
  • 1/4 c unsweetened plant-based milk (I used Silk, Cashew)
  • 1 scoop plant-based chocolate protein powder ( I like Orgain)
  • 2 T organic powdered peanut butter
  • 1 tsp vanilla extract
  • pinch of himalyan salt
  • 1 tsp baking soda

Directions

  1. Add the black beans & beets to a food processor & process until combined.
  2. Next add in the oats, scrape the sides of the bowl, & process.
  3. 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, until no ingredients are left.
  4. Now is the fun part! You can simply add the raw dough to a bowl or jar & be creative on what to pair & top it with. Or… pour the dough into prepared muffin tins or a pan & bake at 350 degrees for 20 minutes or until a toothpick inserted comes out clean. Let cool & then top with yogurt, nut butter, whatever you like. Enjoy!

What kinds of pairs and toppings would you guys use?!

Breakfast

Rhubarb Grapefruit Breakfast Cake

Has anyone else realized how far a small amount of rhubarb goes?! I picked up only 5 stalks of Rhubarb at the Farmers Market this past weekend, have already made 5 recipes with it, and still have 1 1/2 left! Not complaining…

It was my dogs birthday on Tuesday so I made him an Oatmeal Red Velvet Cake. He also got a tee-pee… the most spoiled. In case you all were wondering, his name is Batman, he is a 7 lb Yorkie, and he is the absolute best 🙂

While I was excited for him to have all the birthday fun he deserves, I wanted a treat too! So I decided to make a Breakfast Cake for myself.

You will love this recipe because it’s super easy. Only one bowl is needed to combine everything. It is also sugar, oil & cruelty free of course 🙂 Who doesn’t want to eat cake for breakfast?!

Rhubarb, Grapefruit Breakfast Cake

  • Servings: 4-8
  • Difficulty: easy
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Ingredients

Ingredients:

  • 1 c oats
  • 1/2 c coconut flour
  • 1 scoop plant based vanilla protein powder (I like Orgain)
  • 1/2 c unsweetened cashew or almond milk
  • 1 c natural apple sauce
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • pinch of himalayan salt
  • 1 tsp grapefruit zest

Fold Ins:

  • 1/2 of a large Grapefruit (de-seeded  & sliced into 1/2 in. pieces)
  • 1 stalk rhubarb (chopped into small pieces)

Directions

  1. Spray a cake or similar pan with non-stick spray.
  2. Simply combine all ingredients together in a large bowl.
  3. Fold in the grapefruit and rhubarb pieces.
  4. Pour batter into pan & press with a spatula.
  5. Bake at 375 degrees for 15 minutes.
  6. Let cool before serving. Enjoy!

What would you guys add to a breakfast cake?

Breakfast

Rhubarb Oatmeal Breakfast Bowl

It’s Farmer’s Market and Rhubarb season! Living in Wisconsin makes you really appreciate the warm Summer weekend mornings spent at the Farmer’s Market.  I went this past weekend. While the veggie selection isn’t too abundant yet I did pick up some gorgeous rhubarb, mushrooms and baby beets.

K, now let’s talk about breakfast! I loveee breakfast and I don’t understand how people skip it! Take advantage of weekends to create and try new recipes. In addition, do some food prep on Sunday so that you have a ready-to-go, yummy & nutritious breakfast all week. Right now I am obsessed with food prepping cauliflower oatmeal for the work week. You can check the recipe out on my Instagram @thekellydiet .

This particular recipe was from this past weekend where I have a little more time in the morning and could enjoy making a warm breakfast bowl. I love baking an acorn squash for breakfast and filling it with warm or cold foods like oatmeal, yogurt, nut butter, etc. Because I had picked up some rhubarb I decided to add it to my oatmeal and it turned out great!

Rhubarb Oatmeal Breakfast Bowl

  • Servings: 1
  • Difficulty: easy
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I love this recipe because I get to sit down and enjoy a delicious, warm bowl of nutritious and protein packed food that leaves me satisfied all morning. Anytime I can add veggies to my breakfast is an extra bonus 😉

Ingredients

-1/2 of an acorn squash

-1/3 c oats

-1/2 chopped pear

-1/2 stalk of rhubarb, chopped

-1/2 c unsweetened cashew or almond milk

-1 tsp lemon zest

-dash of cinnamon

Directions

  1. Cut an acorn squash in half and de-seed. Bake in the oven at 350 degrees for 35 minutes.
  2. Add the rest of the ingredients to a small sauce pan and cook as you would regular oatmeal (occasionally stirring on low heat until all liquid is adsorb).
  3. Once squash is done simply fill it with the cooked oatmeal mixture.

Easy, yummy, filling. Enjoy 🙂