Dessert

Gingerbread Birthday Cookies

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

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Now for some Gingerbread Birthday Cookies!

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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!

Gingerbread Birthday Cookies

  • Servings: 7 Cookie Drops
  • Difficulty: easy
  • Print

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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!

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See ya next time!

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Breakfast · Snack

Sweet Potato Zucchini Cookies

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

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Now for some sweet potato cookies!

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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!

Sweet Potato Zucchini Cookies

  • Servings: 7 cookies
  • Difficulty: easy
  • Print

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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!

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Dessert · Snack

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!’

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Now onto this ‘Ginger Apple Bread.’

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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!

Ginger Apple Bread

  • Servings: 9 thick slices
  • Difficulty: easy
  • Print

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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!

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Hope everyone had an amazing weekend!

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Snack

Fit Coffee Drops

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

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Now for some delicious & energizing protein drops!

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These cupcakes are made with coffee flour from Earthly Choices!

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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 🙂

Fit Coffee Drops

  • Servings: 6 Drops
  • Difficulty: easy
  • Print

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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!

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Have a great rest of your week!

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Dessert

Zucchini Bread Cupcakes

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

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Now for some of the healthiest cupcakes you will find!

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These cupcakes are made with a zucchini bread base & spread with an avocado frosting.

The only sugar in the base of the cupcakes is 1/3 c local honey. As for the frosting, just cocoa powder & 3 dates!

So if you ever wanted a cupcake for breakfast, here you go 🙂

Zucchini Bread Cupcakes

  • Servings: 9
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

Zucchini Bread Ingredients:
  • 3 T chia seeds
  • 3 T ground flax
  • 3/4 c non-dairy milk
  • 1/3 c local honey or pure maple syrup
  • 1/2 c non-dairy yogurt (I use So-delicious unsweetened coconut yogurt)
  • 1 ripe banana
  • 1 zucchini, shredded
  • 1/2 c organic sprouted flour
  • 1/4 c coconut flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
Frosting Ingredients:
  • 1 ripe avocado
  • 1/4 c non-dairy yogurt
  • 2 T cocoa powder
  • 3 softened & pitted dates

Directions

  1. Preheat the oven to 350F.
  2. Add your chia seeds, flax seeds & milk to a small bowl. Mix & set aside for at least 15 minutes.
  3. Put your dates in a small bowl & cover with boiling water. Let sit to soften for at least 15 minutes.
  4. Spray 9 holes of a muffin tin with non-stick cooking spray & set aside.
  5. Add all your wet ingredients to a large mixing bowl & whisk until combined. Mix in your chia, flax mix when set.
  6. Add in the dry ingredients & beat until combined.
  7. Use an ice-cream scooper to distribute batter among your 9 muffin holes.
  8.  Bake for about 25-30 minutes or until edges are slightly golden brown & a toothpick inserted comes out clean.img_3898-1
  9. While that is baking prepare your frosting. Add all frosting ingredients to a food processor & process until combined & creamy. Refrigerate.img_3897-1
  10. When the zucchini bread muffins are done baking, all to cool completely before frosting.
  11. Frost your muffins, top with desired toppings & enjoy!

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I hope everyone enjoyed the holiday!

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Dessert

Healthier, Carrot-Ginger Dessert Bread (Version 2)

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Vegan Pizza made with Farmer’s market Veggies!’

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Now onto this ‘Healthier, Carrot-Ginger Dessert Bread!’

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This version, Version 2, is more sweet & moist for more of that dessert bread taste!

Coconut oil is getting a lot of debate right now, being called ‘basically poison.’ I don’t use coconut oil often & don’t eat much fat in general. So for me, I don’t think baking with it occasionally is a problem. If you feel like you would rather avoid it try using non-dairy, non-soy plain greek yogurt instead! You can replace it for the full amount or keep half the amount of coconut oil & replace the other half with the yogurt 🙂

This ‘dessert’ version is still way healthier than your average banana or zucchini bread loaded with sugar, butter, & white flour. So bake this puppy up, don’t stress, & enjoy!

Healthier Carrot- Ginger Dessert Bread

  • Servings: 9 thick slices
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 1/2 c pumpkin puree
  • 1/2 c unsweetened apple sauce
  • 1/2 c melted coconut oil OR non-dairy plain greek yogurt
  • 1/2 local raw honey
  • 1 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
Dry Ingredients:
  • 2 c organic sprouted spelt flour
  • 1/2 tsp pink himalayan salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 c shredded or grated carrot

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. Mix in the carrots.
  6. Pour the entire batter into a loaf pan & smooth.
  7.  Bake for about 45 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!

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Have a great week everyone!

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Snack

Carrot-Ginger Bread (Version 1)

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

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Let’s talk about this Carrot-Ginger Bread!

I used half the batter to make 3 ‘single- serve tart shaped loaves‘ & the other half to make 3 ‘Protein Bites.’

This version, Version 1, is slightly healthier.

  • I used non-dairy milk instead of coconut oil,
  • 1/3 less honey,
  • and chickpea flour & coconut flour instead of sprouted spelt flour.

I will post Version 2, next!

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Both are wayyyy healthier than your average banana or zucchini bread filled with butter and sugar. Check out both recipes and see which one you want to make!

Carrot- Ginger Bread

  • Servings: 5-10
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 1 T flax + 2 T water (for 1 thick flax eggs)
  • 1/2 c pumpkin puree
  • 1/2 c unsweetened apple sauce
  • 1/2 c unsweetened plant-based milk of choice
  • 2 T local raw honey
  • 1 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
Dry Ingredients:
  • 1 c garbanzo bean flour
  • 1/2 c coconut flour
  • 1/2 tsp pink himalayan salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 c shredded or grated carrot

Directions

  1. Preheat the oven to 350F.
  2. Spray 3 small cake tins or one loaf pan with non-stick cooking spray & set aside.
  3. In a small bowl mix the ground flax with water to prepare you flax egg & let set for at least 5 minutes.
  4. Add the rest of the wet ingredients to a medium size bowl & whisk until combined.
  5. In a large bowl, whisk together the dry ingredients.
  6. Pour the wet ingredients, including the flax egg, into the dry & stir to combine.
  7. Fold in the carrots.
Baking options:

Option #1: Pour the entire batter into a loaf pan. Bake for about 45 minutes or until edges are crispy &  a knife inserted comes out clean.

Option #2: Distribute half the batter among 3 small cake/tart tins. Roll the other half of the batter into 3-5 ‘bites’ & place on a baking sheet lined with parchment paper or a silpat. Bake the tarts for about 25 minutes & the bites for about 20 minutes.

Allow to cool before removing from tins or sheet. Keep stored in a container for up to 4 days. Enjoy!

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Happy Friday!

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Snack

Ginger Energy Bars

So I received this awesome package from Better Body Foods today!

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I wasn’t sure what I was going to make but I new I wanted to use the Chocolate PB fit & coconut oil so I started throwing things in the mixing bowl and voila! The result, these delicious Ginger Energy Bars!

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Ginger Energy Bars

  • Servings: 10 bars
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1/2 c chocolate powdered peanut butter
  • 1/2 c unsweetened almond milk
  • 1 c quick oats (gluten free if needed)
  • 1/2 c garbazo bean flour
  • 1/4 c coconut flour
  • 1/2 c pumpkin puree
  • 3 T melted coconut oil
  • 1/4 c pure maple syrup
  • 1 tsp ginger
  • 1 tsp cinnamon
  • dash of nutmeg
  • Small handful non-dairy chocolate chips
  • Small handful dried cranberries

Directions

  1. Preheat your oven to 350F. Spray an 8X8 pan with coconut oil spray & set aside.
  2. Add your powdered peanut butter & almond milk to a large mixing bowl. Mix until combined.
  3. Start to gradually add in the rest of the ingredients, while continue to mix.
  4. When everything is combined fold in your chocolate chips and dried cranberries.
  5. Pour your batter into your pan & smooth with a spoon. Bake for 20 minutes. Enjoy!

img_9084 If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Looks like Batman could use an energy bar too 🙂

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Dessert · Snack

Black Bean Cake (Naturally Sweetened)

This Black Bean Cake is right up my ally!

I always like to describe my snacks & desserts as being healthy enough to eat for breakfast while still satisfying your sweet tooth. I think this fits that description perfectly!

If you’re looking for something even more dessert like check out my ‘Black-Bean Chocolate Lava Cake’ recipe. It is very similar to this recipe but adds in some pure maple syrup for additional sweetness. 

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Black-Bean Cake

  • Servings: 3
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 box organic black beans (drained & rinsed)
  • 1/2 c rolled or old-fashioned oats (gluten-free if needed)
  • 1 ripe banana
  • 2 scoops plant-based peanut butter or chocolate protein powder (I use Drink Orgain)
  • 1/3 c unsweetened plant-based milk
  • 1 T cocoa powder
  • 1 tsp vanilla extract
  • pinch of himalyan salt
  • 1 tsp baking soda
  • Small Handful Vegan Chocolate Chips (I use Enjoy Life Foods, Mega Chunk chips)

Directions

    1. Preheat your oven to 350F. Spray 3 small tart tins with coconut oil spray and set aside.
    2. Add the black beans to a food processor & process until combined.
    3. Next add in the oats, scrape the sides of the bowl, & process.
    4. 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.
    5. Fold in your chocolate chips.
    6. Pour your dough into small tart tins. Bake for 20 minutes.
  • Have any extra batter? Enjoy it raw! This batter is healthy & delicious to eat raw.
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    If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Happy Friday!

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Dessert

Healthier Homemade Pop-Tarts

My sister is having a 90’s themed party for her 30th birthday.

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When I think of the 90’s I think of Nickelodean & a lot of junk food.

Seriously, did we eat anything healthy then? My mom always made our lunches & cooked dinner. But, lunch would be a sandwich, milk, chips & a dessert – because chips alone aren’t a dessert? That dessert would be things like a Twinkie, fruit roll up or a Hoho.

What other food is 90’s? 

  • Fruit by the Foot
  • Bagel Bites
  • Mini hotdogs
  • Dunkaroos
  • Go-gurt
  • Pop-Tarts!

While the 90’s junk food is defiantly not approved by The Kelly Diet, that doesn’t mean we can’t make our own version that is 🙂

Now, these could be healthier. I opted to buy a store bought vegan pie crust from Whole Foods instead of making mine own simply because of time & quantity I was making. So, these are not the healthiest item on The Kelly Diet menu, but they are still much healthier than a regular pop-tart, made with real fruit & absolutely delicious!

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Healthier Homemade Pop-Tarts

  • Servings: 8
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 2, 2 count packages of Vegan Frozen Pie Crusts (I found some at Whole-foods)
  • 3 C frozen organic cherries, pitted
  • The juice from 1 lemon
  • 2 T raw local honey or agave
  • 1 T corn starch
  • 2 T coconut oil

Directions

  1. Remove all 4 pie crust from tins & allow to thaw.
  2. Preheat the oven to 375F.
  3. Add your cherries, lemon juice, honey or agave & corn starch to a medium sauce pan.
  4. Cook on medium heat until cherries thaw.
  5. While on low heat mash everything together until combined. Remove from heat & allow to cool.
  6. Cut pie crust into rectangles.
  7. Add 1-2 T of cherry filling to the middle of one rectangle. Place another rectangle on top & use a fork to lightly press edges together.
  8. Transfer to a baking sheet lined with a silpat or parchment paper.
  9. Repeat until all pie crust & filling is gone.
  10. Top each crust with a little coconut oil & use the tips of your fingers to spread the oil to cover the entire top surface area.
  11. Bake for 20 minutes. Allow to cool. I drizzled prepared powdered chocolate peanut butter on top of mine. You could chose to leave plain or top with more cherries. Enjoy!

A nice thing about these Pop-Tarts are that you can make them in advance, seal & freeze. Just unthaw the night before you want to serve them! Side-note, they are DELICIOUSSS cold. 

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

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