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
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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!

 

 

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!

 

 

 

 

Sweet Potato Zucchini Cookies

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

Now for some sweet potato cookies!

Healthy ingredients like…

• Organic Sweet Potato Puree
• Zucchini
• Apple sauce
• Steel cut Oats
• Quinoa Flour &
• Dates

 make these cookies perfect for breakfast or a snack!

Sweet potatoes are high in many important nutrients. They contain a good amount of fiber as well as vitamin A, vitamin C, manganese and several other vitamins and minerals!

These cookies are also oil-free & sweetened only with dates!

• Servings: 7 cookies
• Time: 20 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1 c steel cut oats (blended into flour)
• 1/2 c organic sweet potato puree
• 1/4 c quinoa flour
• 1/4 c no sugar added apple sauce
• 1 small zucchini, shredded
• 2 tsp cinnamon
• 1 tsp baking soda

Additional:

• 3 large dates, pitted & chopped

Directions

1. Preheat the oven to 350F. Line a baking sheet with a silpat & set in the oven. (preheating your baking sheet will help result in crispier cookies)
2. Add all ingredients, except the dates, to a large mixing bowl & beat until combined.
3. Fold in your dates.
4. Remove baking sheet from the oven. Use an ice-cream scooper to distribute 7 scoops of batter on your silpat.
5. Flatten & smooth each with a spoon.
6. Bake for 12 minutes. Enjoy!

Now get Baking!

 

 

 

 

Ginger Apple Bread

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Sunshine Antioxidant Breakfast Cookies!’

Now onto this ‘Ginger Apple Bread.’

This healthy dessert bread is:

• oil-free
• low in sugar
• moist
• fiber & protein packed (thanks to ingredients like quinoa flour)
• clean
• great anytime of the day
• delicious with chunks of apple and a hint of ginger!

• Servings: 9 thick slices
• Time: 45 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 1/2 c organic sweet potato puree
• 1/2 c unsweetened apple sauce
• 1/2 c non-dairy milk
• 1/3 local raw honey
• 1 tsp apple cider vinegar
• 1 tsp pure vanilla extract

Dry Ingredients:

• 1 1/2 c organic sprouted spelt flour
• 1/2 c quinoa flour
• 1/2 tsp pink himalayan salt
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground ginger
• 1/4 tsp ground cloves

Additional:

• 1 medium apple, diced

Directions

1. Preheat the oven to 350F.
2. Spray a loaf pan with non-stick cooking spray & set aside.
3. Add all your wet ingredients to a large mixing bowl & whisk until combined.
4. Add in the dry ingredients & beat until combined.
5. Fold in the diced apples.
6. Pour the entire batter into a loaf pan & smooth.
7.  Bake for about 50 minutes or until edges are crispy &  a knife inserted comes out clean.
8. Allow to cool before slicing. Keep stored in a container for up to 4 days. Enjoy!

Hope everyone had an amazing weekend!

 

 

 

 

Fit Coffee Drops

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

Now for some delicious & energizing protein drops!

These cupcakes are made with coffee flour from Earthly Choices!

This unique superfood contains antioxidants, iron, fiber & protein. It also has as much caffeine as dark chocolate!

As for the rest of these Drops, they are sugar-free, oil-free, & still keeps your sweet tooth in check 🙂

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

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1 large ripe banana
• 3/4 c steal cut oats, blended into a fine flour
• 1/2 c non-dairy milk
• 1/4 c coconut flour
• 2 T coffee flour
• 2 T organic shredded coconut flakes
• 1 tsp cinnamon
• 1 tsp baking soda

Additional:

• Handful dark chocolate chips
• Organic shredded coconut flakes

Directions

1. Preheat the oven to 350F. Line a baking sheet with a silpat & set aside.
2. Add your banana & milk to a mixing bowl & mix until banana is mashed.
3. Add in the rest of your ingredients & mix until combined.
4. Fold in your choc chips.
5. Use an ice-cream scooper to distribute 6 drops on your silpat.
6. Sprinkle the tops with additional coconut flakes.
7. Bake for 12 minutes. Enjoy!

 

Have a great rest of your week!