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!

 

Curried Chickpea Salad & Rosemary Potatoes

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like my ‘The Healthiest Pie around’ recipe.

Now onto these side dishes!

Thanksgiving is in 4 days! Here are 2 healthy & delicious side dishes that everyone can eat 🙂

They are:

• vegan
• gluten-free
• nut-free

Curried Chickpea Salad

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

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 2, 15 oz. cans garbanzo beans (drained & rinsed)
• 1 c grated carrots
• 1/2 c dried cranberries

Sauce:

• 3 T tahini
• 2 T lemon juice
• 1/2 T ACV
• 1/2 T liquid aminos
• 1/2 T pure maple syrup
• 1 tsp curry
• 1 tsp cumin

Directions

1. Add your chickpeas, carrots & cranberries to a large bowl.
2. Add your sauce ingredients to a small bowl & whisk until combined.
3. Pour your sauce onto your chickpea mixture & mix everything together with a fork. Cover & refrigerate. Enjoy!

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

Rosemary Potatoes & Brussel Sprouts

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

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1.5 lb small red potatoes
• 2 T coconut oil
• 1 T paprika
• 1.5 tsp rosemary leaves, finely crushed
• 1 tsp garlic powder
• 1/2 tsp pink himalayan salt
• 10 large brussels sprouts
• ground pepper

Directions

1. Preheat your oven to 425F.
2. Rinse your potatoes. Line a baking sheet with a silpat and spread your potatoes onto the sheet.
3. Melt your coconut oil and pour on top of your potatoes.
4. Immediately, while the coconut oil is still hot, sprinkle onto your potatoes the paprika, rosemary, garlic and salt.
5. Mix everything together on the sheet with your hands or a spoon.
6. Bake for 45-50 minutes.
7. While that is baking, slice your brussels sprouts into halves or thirds.
8. With 12 minutes left of the potatoes baking, remove your sheet from the oven. Add your brussels sprouts. Grind fresh pepper across the sheet and mix everything together once more with a spoon.
9. Place back into the oven and allow to finish baking the last 12 minutes. Serve hot. Enjoy!

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

Happy Thanksgiving!

 

 

 

 

Quinoa Pumpkin Chili

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Simple, Lunch Bowl’!

Now onto this ‘Pumpkin Chili!’

Why to love this recipe:

• Easy to make (thanks to the crockpot)
• Perfect for food prepping
• Filled with veggies that can be swapped for any others you prefer or have on hand
• Filling
• Healthy
• Delicious
• Fall ready
• Vegan as always 🙂

• Servings: 6
• Time: 3-6 hrs
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 3 c filtered water or vegetable broth
• 2 c greens (kale/spinach/chard)
• 1 sliced zucchini
• 1 c uncooked quinoa
• 1 15 oz can organic pumpkin puree
• 1 15 oz can black beans (drained & rinsed)
• 1 15 oz can corn (drained & rinsed)
• 1 6 oz can tomato paste
• 1/2 red onion, chopped
• 1/2 T cinnamon
• 2 tsp black garlic puree
• 1 tsp curry
• 1 tsp turmeric
• 1/2 tsp pink himalayan salt

Directions

1. Add all ingredients to a crockpot.
2. Stir & cook on high heat for 3 hrs, or low for 6.
3. Serve hot. Enjoy!

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

Happy Fall!

 

 

 

 

Quinoa Rainbow Stew

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Vegan Dog Treats filled with Veggies’!

Now onto this ‘Quinoa Rainbow Stew!’

Why to love this recipe:

• Can be made in a crockpot or on the stove
• Perfect for food prepping
• Filled with veggies that can be swapped for any others you prefer or have on hand
• Filling
• Healthy
• Delicious
• Vegan as always 🙂

• Servings: 3
• Time: 30 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1 c veggie broth or filtered water
• 3/4 c un-cooked quinoa
• 1 15 oz can, petite diced tomatoes
• 1 c cubed butternut squash
• 1/2 a zucchini, sliced
• 1/2 an eggplant, sliced & chopped
• 7 stalks asparagus, chopped
• 1 tsp black garlic puree
• 1 tsp turmeric
• 2 tsp Flavor God’s Everything Spicy seasoning (or other natural spices of choice)

Optional Toppings:

• Fresh Basil
• Nutritional Yeast

Directions

1. Add all ingredients to a crockpot OR large skillet sprayed with avocado spray.
2. Stir & cook on high heat in the crockpot for 4 hours; OR in your skillet on medium heat on the stove for about 20 minutes (or until liquid is absorbed and quinoa is cooked), stirring occasionally.
3. Serve hot with things like fresh basil & sprinkled with nooch. Or cover & refrigerate or freeze as a food prep. Enjoy!

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

Happy Tuesday. It’s never too late to food-prep for the rest of the week!

 

 

 

 

Tropical Buddha Bowl

2 new foods for me this year are: Jicama & Jackfruit.

Jicama is a root vegetable that is a great source of fiber & vitamin C. You can eat it raw, sauté it, or bake it into fries.

Jackfruit is a fruit than can grow up to 100 lbs! It is a rich source of vitamin, minerals, phytonutrients, carbohydrate, electrolytes, fiber, fat and protein. You can eat it raw or cook it.

I have fallen in love with both!

For this Tropical Buddha bowl I made jackfruit fries & cooked up some of Upton’s Naturals Sweet & Smoky Jackfruit.

This bowl is well sweet & smoky 🙂 , tangy & refreshing!

 

• Servings: 2
• Time: 50 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Jicama Fries:

• 1 jicama
• 1 T melted coconut oil
• 2 tsp seasoning of choice (I used FlavorGod’s fiesta sweet & tangy seasoning)
• 1/2 tsp garlic powder

Bowl Ingredients:

• 1 box Upton’s Naturals Sweet & Smoky Jackfruit
• 1/2 head caulifower
• 2 handfuls kale/ spinach
• Pomegranate seeds

Tropical Dressing:

• 1 1/2 c chopped mango, pineapple & strawberry combo (I used a pre-chopped organic frozen bag.)
• 1/4 c apple cider vinegar
• The juice from 1 lime

Directions

Jicama Fries:

1. Preheat your oven to 400F.
2. Peel jicama & cut into fries.
3. Place them onto a baking sheet. Pour the melted coconut oil over the fries, sprinkle on your seasoning & mix. Make sure all fries are laying next to each other on the sheet & not on top of one another.
4. Bake for 20-25 minutes, flip, & bake another 20-25 minutes or until crispy.

Bowl:

1. Chop half of your cauliflower head into florets.
2. Place on a baking sheet, add any seasonings or healthy oils you like & roast for about 30 minutes or until slightly browned.
3. Heat your package of jicama on a pan sprayed with non-stick cooking spray. Cook until hot throughout.

Tropical Dressing:

1. Add all of your tropical dressing ingredients to a high speed blender.
2. Blend until combined.

Assemble:

1. Distribute your greens, fries, jackfruit & cauliflower among 2 plates.
2. Drizzle on your dressing.
3. Top with pomegranate seeds. Enjoy!

Check out my Instagram @thekellydiet for even more unique plant-based recipes!