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
“Lunch Bowl” Farmers Market goodies, a veggie patty & my cheesy pea pesto 👩🌾👍
“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
- 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)
- Add all ingredients to a blender.
- Blend until smooth & creamy.
- Sprinkle with nutmeg or add any other desired toppings. Enjoy!
What do you want to bake or cook this weekend?!
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!
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
Breakfast Cookie Base:
- 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
- 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
- Preheat oven to 350F.
- 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.
- Add the dry cookie base ingredients to a medium size bowl & mix with a fork.
- Add the apple sauce, zucchini & flax egg to the bowl & mix again until well combined.
- Pour mixture onto a baking sheet lined with parchment paper.
- Use a spoon to form & smooth batter into a large circle.
- Bake for 20 minutes.
- Allow to cool & then top with desired toppings. Enjoy!
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?!
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.
- I baked the batter into brownies & topped it with PB2 & sprinkled on some Maqui Berry Powder. – I ate this for breakfast 🙂
- 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.)
- 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.
- 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
- Add the black beans & beets to a food processor & process until combined.
- Next add in the oats, scrape the sides of the bowl, & process.
- 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.
- 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?!
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
- 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
- 1/2 of a large Grapefruit (de-seeded & sliced into 1/2 in. pieces)
- 1 stalk rhubarb (chopped into small pieces)
- Spray a cake or similar pan with non-stick spray.
- Simply combine all ingredients together in a large bowl.
- Fold in the grapefruit and rhubarb pieces.
- Pour batter into pan & press with a spatula.
- Bake at 375 degrees for 15 minutes.
- Let cool before serving. Enjoy!
What would you guys add to a breakfast cake?
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
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 😉
-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
- Cut an acorn squash in half and de-seed. Bake in the oven at 350 degrees for 35 minutes.
- 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).
- Once squash is done simply fill it with the cooked oatmeal mixture.
Easy, yummy, filling. Enjoy 🙂