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.

 

 

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!

 

Chewy Ginger Buckeyes

Happy Holidays everyone!

 

There are so many reasons to love the holidays but of course my favorite part is the holiday baking 🙂 I celebrate Christmas so all things Ginger are welcome!

I won’t be with my boyfriend during Christmas so I wanted to make some holiday treats for us ahead of time. This past weekend I made these Chewy Ginger Buckeyes & Whole Wheat Cinnamon Buns (both vegan of course!). I very much enjoyed both but was most in love with the buckeyes. With just a hint of molasses & ginger, these healthy treats were a Christmas delight for sure. My boyfriend liked the Cinnamon Buns better. I toasted them up a bit right before serving & they were perfect!

With either of these treats you can’t go wrong. They are sure to bring some holiday joy to your house & anyone you share them with. Today I am going to share the Ginger Buckeye recipe with you. Follow my blog & instagram @thekellydiet so you know when my Cinnamon Buns recipe is posted later this week!

• Servings: 6 Buckeyes
• Time: 20 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 1/2 c garbanzo bean flour
• 2 tsp ground ginger
• 1/4 tsp baking soda
• 1/8 tsp pink himalayan salt
• 2 T melted coconut oil
• 1/4 c pure maple syrup
• 1 T molasses
• 2 dates, pitted & chopped into small pieces

Toppings:

• Powdered peanut butter

Directions

1. Preheat your oven to 350F.
2. Whisk all your dry ingredients in a large mixing bowl.
3. Whisk all your wet ingredients in a small bowl.
4. Pour your wet into your dry & mix until combined.
5. Fold in your chopped dates.
6. Take about 2-3 T of batter & roll into a ball with your hands.
7. Place on a baking sheet lined with parchment paper or a silpat & bake for 8 – 10 minutes.
8. Allow cookies to cool on a cooling rack.
9. Prepare your powered peanut butter by mixing it with water according to directions. I use a bit more water than advised to make it drippy.
10. Pour your drippy PB on top of the cookies. Enjoy!

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

I hope everyone got in a Sunday nap this past weekend 🙂

Healthy Grain Bread, No Knead

Before we get onto this awesome No Knead bread, remember to check out my Instagram @thekellydiet for more recipes that are not on my blog.

My latest post was a Butternut Squash Lasagna Stack!

K now for some insight into this bread.

I have a 2-day Bread Recipe that I love but it requires a lot work, time, & kneading. This bread turned out very similar & was way less work!

I love this bread because it is made with a mix of 5 healthy grains & flours.

1. Oats
2. Flax
3. Quinoa
4. Coconut flour
5. Pea protein

I also love this bread because like I said before it is easy to make.

Top this bread with some almond butter, sunflower seed butter, tahini, mashed avocado, or eat it plain & enjoy some gains 🙂

• Servings: 1 loaf, about 10 slices
• Time: 1 hr or overnight rise time + 45 minute bake time
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 3 1/2 c oats
• 1 T yeast + 1 1/2 c warm water
• 1/4 c ground flax + 3/4 c water (totals 4 flax eggs)
• 1/4 c unsweetened apple sauce
• 1/4 c raw honey or pure maple syrup
• 1/4 c pea protein
• 1/2 c coconut flour
• 1/3 c uncooked quinoa
• 1/2 tsp pink Himalayan salt
• 1/4 tsp cinnamon

Directions

1. Add your yeast & warm water to a large bowl. Mix & let sit for at least 5 minutes.
2. Add your flax & water to a small bowl. Mix & let sit for at least 5 minutes.
3. Add your oats to a food processor or blender. Blend until becomes a fine powder, turning into oat flour.
4. After your yeast water has set, separately add in all the rest of the ingredients, combing every so often.
5. Add in your flax egg mixture & mash & mix everything together with your hands to combine. (This dough is wetter than regular dough that you would knead.)
6. Transfer your dough to an oiled loaf pan. Cut a slit in the top with a butter knife. Cover with clear wrap & let rise for 1 hr or overnight. (Refrigerate if letting sit overnight.)
7. Once dough has risen, Bake at 350F for 45 minutes or until sides are golden brown & a knife inserted comes out clean. Enjoy!

Now sit back, enjoy your healthy grain bread & patiently wait for Thanksgiving break to begin.

Nutritious Vegan Pumpkin Pie

Shhh, i’ve got a secret…

Do you like pie?

Do you try/want to eat clean?

Do you wish desserts could be low in fat.

Do you want a dessert to be so healthy that you could eat it for breakfast or as a post-workout snack, while still remaining delicious?!?!?!

Well…. here you go 🙂

• Servings: 8
• Time: 1 1/2 hrs
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

CRUST:

• 1 1/2 c rolled oats (gluten-free if needed)
• 1/3 c cornmeal
• 1 tsp baking powder
• 1 ripe banana
• 1/4 c unsweetened apple sauce

Filling:

• 1 15 oz can pumpkin puree
• 1/2 c pure maple syrup
• 1 tsp vanilla extract
• 2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• Pinch of ground cloves
• Pinch of himalayan salt
• 2 T coconut flour or cornstarch

Toppings:

• 1/4 c unsweetened raw shredded coconut flakes (optional)

Directions

1. Preheat your oven to 350F.
2. Spray a pie tin with non-stick cooking spray & set aside.
3. In a blender or food processor add all of your crust ingredients & blend until combined. (Depending on the quality of your blender, you may need to transfer batter to a bowl & knead with your hands to get it fully combined & mixed well).
4. Using your hands, spread & flatten your crust batter into your pie tin. Once formed to the pan use a fork to stab the crust a few times so that bubbles do not form while baking. Set aside.
5. In your clean blender or food processor add all of your filling ingredients. Blend until combined.
6. Pour your filling on top of you crust & smooth with a spoon. Sprinkle with coconut flakes if desire.
7. Bake for 30 minutes. After the 30 minutes are up cover the pie with aluminum foil & bake for another 30 minutes.
8. Allow to cool before serving. I topped mine with coconut yogurt and cacao nibs. Enjoy!

Who will you share your pie with?!

Slow-Cooker Baked Pumpkin Oatmeal

MMM… what’s that smell?

It’s Baked Pumpkin Oatmeal cooking in the Crock-pot & does it smell good!

This slow-cooker oatmeal is different than your average oatmeal because it’s thickened up while maintaining that creamy texture!

You won’t need a spoon for this oatmeal. Grab a fork & you’ll be good to go!

Why you will love this baked oatmeal:

1. The warm pumpkin spice smell & taste.
2. The thick & creamy texture.
3. It makes for an excellent food prep.
4. It is high in fiber & protein.
5. It is low in calorie & fat.

Overall, it is healthy & delicious!

• Servings: 4
• Time: 1 1/2 hrs
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Note* This recipe uses rolled/ old-fashioned oats which is why the cooking time is so short. Steel cut oats would need a longer cooking time.

• 2 c rolled or old-fashioned oats
• 1 c pumpkin puree
• 3 c unsweetened plant-based milk of choice
• 1/4 c pure maple syrup (optional)
• 1/2 T cinnamon
• 1/2 T pumpkin pie spice
• Pinch of pink himalyan salt
• 1/2 c muesli + more to sprinkle on top

Directions

1. Add all ingredients, except the muesli, to a slow-cooker.
2. Stir & cook on low for about 1.5 hrs.
3. When the liquid is absorbed & texture is thick, stir in the muesli.
4. Allow to cool slightly. Eat right away or transfer to jars, sprinkle with additional muesli, cover & store in the fridge. Eat cold or reheated. Enjoy!

Wouldn’t you get out of bed for the warm smell of pumpkin cooking?!

Pumpkin Cauliflower Overnight Oats & Pumpkin Spice Protein Cookies

If you have ever baked with pumpkin puree you know that it is almost inevitable that you will have quite a bit of leftovers. I have never cooked or baked something that used a whole can or box of pumpkin puree. Luckily there are so many recipes you can make with it! So, today I want to share with you two recipes to make with your leftover pumpkin puree.

You can make your own puree, but to save a whole lot of time I like to use boxed organic pumpkin puree.

So, let’s get to Recipe #1!

Pumpkin Cauliflower Overnight Oats

• Servings: 4
• Time: 15 mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog

This recipe makes a great food prep for breakfast for the week!

Ingredients

• 1 small head cauliflower (about 4 c cauliflower rice)
• 1 c oats
• 2 scoops plant-based vanilla protein powder
• 1 1/2 c unsweetened almond milk (or other plant-based milk of choice)
• 1/2 c pumpkin puree
• 2 tsp pumpkin pie spice
• 1/4 c pure maple syrup

Directions

1. Either buy cauliflower rice or make it yourself.
2. Add all ingredients to a medium sized pan.
3. Bring to medium heat.
4. Stir & simmer for about 12-15 minutes, or until liquid is absorbed.
5. Allow mixture to cool, divide & transfer to 4 jars or containers.
6. Top with the yogurt (optional).
7. Seal & refrigerate.
8. Grab before you leave in the morning to eat for breakfast at work. Enjoy cold.

And here is my veg dog excited for some cauliflower 🙂

K, Recipe number 2!

Pumpkin Spice Protein Cookies

• Servings: 7 big cookies
• Time: 25 mins
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

• 2 T ground flax, 6 T water (to make flax egg)
• 1 c oats
• 2 T coconut flour
• 1/2 c pumpkin puree
• 1/4 c pure maple syrup
• 1 tsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 c uncooked quinoa (rinsed)
• 1/4 c dried cranberries

Directions

1. Mix the ground flax with the water in a small bowl & set aside for at least 5 minutes.
2. Add the next 6 ingredients to a food processor.
3. Process until combined.
4. Add in the flax egg & process again.
5. Transfer mixture to a bowl & stir in the quinoa & cranberries.
6. Scoop 2 T of batter at a time onto a prepared baking sheet & smooth with a spoon.
7. Bake at 350F for 10 minutes.
8. Allow to cool before removing from sheet. I like mine best stored in the fridge & eaten cold. Enjoy!

For MANY more pumpkin recipes, like this “6 ingredient Pumpkin Mousse”, check out @thekellydiet