Dessert · Snack

Lemon Poppyseed Tofu Cheesecake (Raw & Baked version)

 

I know there are some tofu haters. 

Why? Because tofu is made from soy. Some studies say that the majority of the time soy is bad for you.

But there are also facts that tofu is good for you because it:

  • is a great source of protein.
  • contains all 8 essential amino acids.
  • is a great source of nutrients such as iron, calcium, B1 & more.

So what do we do? Eat tofu or avoid it? 

For myself, I have decided to use it on occasion.

I go through about 1-2 blocks of tofu per month. 1 block usually for meals, like my Tofu Sloppy Joes, & 1 block for snacks & deserts.

There is one thing that is for sure. Each time I cook or bake with tofu, my food turns out delicious! And these Lemon Poppyseed Tofu Cheesecakes are no exception 🙂

Lemon Poppyseed Tofu Cheesecake (Raw & Baked version)

  • Servings: 4
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

    • 300 g firm* tofu (about 3/4 of a box)
    • 1/2 c unsweetened apple sauce
    • 1 ripe banana
    • 1/2 c unsweetened cashew or almond milk
    • 2 scoops vegan vanilla protein powder (I used 22 Days Nutritions)
    • Juice from one lemon
    • 2 T poppy seeds
  • I would imagine that silken tofu would yield just as good or even better results, but I have not tried yet.

Directions

  1. Preheat your oven to 350F.
  2. Add everything, except your poppy seeds, to a food processor.
  3. Process until combined.
  4. Add in poppy seeds. Process only for about 3-5 additional seconds.
  5. Spray one small tart tin with non-stick cooking spray.
  6. Optional Crust: In a small bowl mix 1/2 c oats with 1/4 c unsweetened apple sauce & a dash of cinnamon.
  7. Pour oat mixture into bottom of tin & smooth.
  8. Pour some of the tofu batter on top. Bake for 20 minutes.
  9. Pour the rest of the tofu batter into bowls or jars, cover & refrigerate to enjoy raw!

What do you like better? The baked or raw version?

img_8359 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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Dessert · Snack

Banana Bread, Peanut Butter Delight

I couldn’t decide what to call this recipe! Let me share some of my horrible ideas with you…

  • ‘Healthy, Chocolate Chunk, Coconut flour Banana Bread, Cookie Pie‘ (wayyy too long)
  • ‘Low fat, Peanut Butter Scones’ (Not dry enough to be considered a scone)
  • ‘Sugar free – Coconut Flour, Peanut Butter Bread Scones’ (what????)

So basically I’m trying to tell you that this bread is..

  • Moist
  • Peanut Buttery
  • Banana’y (just making up words now)
  • Gluten Free
  • Chocolatey
  • Vegan
  • Free from additional sugar
  • Low fat
  • High Protein

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Now, that we have that cleared up, let’s get to the recipe!

Banana Bread, Peanut Butter Delight

  • Servings: 6 big slices
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 2 scoops @drinkorgain Peanut Butter Protein Powder
  • 1/2 c coconut flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch pink himalayan salt
Wet Ingredients:
  • 3 ripe bananas
  • 2 T unsweetened almond milk
  • 2 flax eggs (2 T ground flax + 6 T water)
  • 1 tsp vanilla extract
Fold Ins:
  • Small handful Enjoy Life Foods, Mega Chunk Chocolate Chips

Directions

  1. Preheat the oven to 350F. Spray a pie pan with non-stick cooking spray & set aside.
  2. Add ground flax & water to a small bowl. Mix & set aside for at least 5 minutes.
  3. Add all your dry ingredients to a large mixing bowl & whisk.
  4. Add your ripe bananas to a medium sized bowl & mash.
  5. Add the rest of your wet ingredients, including your prepared flax eggs, to the medium sized bowl & mix until combined.
  6. Pour your wet ingredients into your dry & mix until just combined.
  7. Fold in chocolate chips.
  8. Pour batter into your pan & smooth with a spatula so that it is evenly distributed.
  9. Bake for 30 minutes. Cut when cooled.  I drizzled the top with additional Peanut Butter Protein powder mixed with water. Enjoy!

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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

So enjoy these scones after all the work you did on this Monday! Are you as tired as my dog Batman? 😂

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Dessert

Black Bean Chocolate Lava Cake

Yummmmmmmmmmm.

If you have any thoughts that a dessert comprised mostly with Black Beans tastes bad, let me prove you wrong!img_6410

Everyone should love this recipe because it is:

  1. so easy to make.
  2. quick to make.
  3. quick clean up.
  4. fudgy.
  5. chocolaty.
  6. delicious.
  7. healthy!
  8. protein & fiber packed.
  9. guilt -free 🙂

*If you have a peanut allergy I would suggest replacing the powdered peanut butter with protein powder

**If you are gluten intolerant simply replace the 1 c oats with gluten free oats.

Black-Bean Chocolate Lava Cake

  • Servings: 3
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 box organic black beans (drained & rinsed)
  • 1 c rolled or old-fashioned oats (gluten-free if needed)
  • 1 ripe banana
  • 1/4 c pure maple syrup
  • 1/4 c unsweetened plant-based milk
  • 1 T cocoa powder
  • 1/4 c organic powdered peanut butter (or plant-based chocolate protein powder if have a nut allergy)
  • 1 tsp vanilla extract
  • pinch of himalyan salt
  • 1 tsp baking soda

Directions

    1. Add the black beans to a food processor & process until combined.
    2. Next add in the oats, scrape the sides of the bowl, & process.
    3. 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.
    4. Pour your dough into small tart tins & bake at 350 degrees for 20 minutes.Let cool & then top with prepared powdered peanut butter (I added extra water to make it more runny). Enjoy!
  • Have any extra batter? Enjoy it raw! This batter is healthy & delicious to eat raw.Edible Beet protein brownie batter. Click pic to link of recipe
  • 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

Unfortunately with the cocoa powder, this is one treat you should not share with your pup 😦 He got some extra prepared powdered peanut butter though 🙂

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Dessert · Snack

Tea Time, Chocolate Chip Cookies

So why ‘Tea Time’ Cookies? These cookies are a bit more dry like a biscotti than a normal chocolate chip cookie.

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These cookies are sure to power you up as they are packed with protein & fiber. They are also gluten & grain free. I ensure that you will be sweet tooth satisfied, full & energized with these cookies!

Tea Time, Chocolate Chip Cookies

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

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Credit: thekellydiet.blog

Ingredients

  • 1 c almond flour
  • 1/4 c coconut flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
  • 1/4 c melted coconut oil
  • 1/3 c almond butter
  • 1 1/2 tsp vanilla
  • 1 flax egg (Mix 1 T ground flax with 3 T water)
  • Small handful non-dairy chocolate chips

Directions

  1. Preheat your oven to 350F.
  2. Prepare your flax egg in a small bowl & let rest for at least 5 minutes to thicken.
  3. Add all of your dry ingredients to a medium size bowl & whisk.
  4. Add your wet ingredients to a small bowl & whisk.
  5. Pour your wet into your dry. Use your hands to mix & combine the dough together.
  6. Fold in your chocolate chips.
  7. To bake: I divided my dough among 3 small tart tins (sprayed with non-stick spray) & baked them for 16 minutes. You can also bake the batter on a cookie sheet as you would normal cookies for 14-16 minutes or until golden. Enjoy!

img_6369If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!See the source image

Who will you have tea time with?!

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Breakfast · Snack

Carrot-Ginger Protein Cakes & Cake Balls

To start… these ‘cakes’ turned out great!

I wasn’t sure what to call these, so I would love it if you gave them a try & gave me your input!

These ‘Protein Cakes’ are like a loaf of bread combined with a muffin while being dense, filling & sweet but not too sugary. So let’s call them a ‘Protein Cake’?! Okay 🙂

I used half the batter to make 3 ‘Protein Mini Cakes‘ & the other half to make 8 ‘Protein Cake Balls.’

I added a few of the cakes balls to my morning smoothie bowl that contains cauliflower & kale/spinach & was delicious 🙂img_2793

You can find the recipe for this smoothie bowl here, on my Instagram: @thekellydiet.

One last thing before we get to the recipe, I used shredded rainbow carrots for these cakes. One day after baking them all the carrots were green! Not sure if it was the combination of ingredients I used or how I stored them that caused this, but don’t worry they are fine, so feast on 🙂

Carrot- Ginger Protein Cakes

  • Servings: 7-10
  • Difficulty: medium
  • 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
  • 1/2 c local raw honey or agave
  • 1 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
Dry Ingredients:
  • 1 c brown rice flour
  • 1/2 c coconut flour
  • 1/2 c almond flour
  • 1/2 tsp pink himalayan salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 c shredded or grated carrotimg_2722

Directions

  1. Preheat the oven to 400F.
  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.img_2724
  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, add to the oven & immediately turn the temperature down to 350F. Bake for 50-60 minutes.

Option #2: Distribute half the batter among 3 small cake/tart tins. Roll the other half of the batter into 8 ‘cake balls’ & place on a baking sheet lined with parchment paper or a silpat. Add both to the oven & immediately turn the temperature down to 350F. Bake the ‘protein cakes’ for about 25 minutes & the ‘cake balls’ for about 20 minutes.

Allow to cool before removing from tins or sheet. Keep stored in a container for up to 5 days. Enjoy!img_2780

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In what form will you make yours?!

 

 

 

 

Breakfast · Snack

Pumpkin Cauliflower Overnight Oats & Pumpkin Spice Protein Cookies

Farmer's MarketOrganic PumpkinIf 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
  • Difficulty: easy
  • Print

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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.img_2591
  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.

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And here is my veg dog excited for some cauliflower 🙂

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K, Recipe number 2!

Pumpkin Spice Protein Cookies

  • Servings: 7 big cookies
  • Difficulty: medium
  • Print

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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.img_2581
  4. Add in the flax egg & process again.
  5. Transfer mixture to a bowl & stir in the quinoa & cranberries.img_2584
  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

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Breakfast · Dessert · Snack

Almond Butter Baked Oatmeal

My brother & his girlfriend visited this past weekend so I wanted to make some yummy & healthy snacks. We knew we were going hiking at Devil’s Lake so I wanted to bake something that we could carry on the trek. If you are ever in Wisconsin, I highly recommend a day hiking trip here 🙂

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No these donuts aren’t going to taste like a Krispy Kreme. They are not fried. They don’t contain sugar, eggs, dairy milk, etc. They won’t have that insanely sweet & sugary taste or airy texture. For some you may be thinking, how sad. But for someone who is used to a plant-based diet I rejoice.

My donuts are dense, filling, healthy, & protein & fiber filled. They also won’t make you feel sluggish or sick 🙂 Bonus, they are easy to make & you only need one large bowl to combine everything.

These can also easily be made into bars if you do not own a doughnut tin. However I do recommend purchasing one because things are just more fun in a doughnut shape.

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So start your day off with one of my donuts that will leave you satisfied til lunch, energized & still hit your sweet tooth.

Almond Butter Baked Donuts

  • Servings: 6
  • Difficulty: easy
  • Print

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Ingredients

  • 2 c old-fashioned or rolled oats
  • 1 large ripe banana, mashed
  • 1/2 c unsweetened apple sauce
  • 1/3-1/2 c almond butter
  • 1/2 c unsweetened plant-based milk of choice
  • 1/2 tsp Himalayan salt
  • 1 tsp maple extract
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • Handful of 60% cacao or non-dairy chocolate chipsimg_2249

Directions

  1. Preheat the oven to 350F.
  2. Spray a 6 hole doughnut pan with non-stick cooking spray & set aside.
  3. Add all the donut ingredients, except the choc chips, to a large bowl.
  4. Mix until well combined.
  5. Fold in the choc chips.
  6. Distribute batter among the 6 doughnut holes*.
  7. Bake for 15 minutes.
  8. Allow to cool before removing from pan. Enjoy!

*If you want to make these into bars– Pour batter into an 8×8 pan & bake at 350F for 20 minutes.img_2282

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Never completely forget about chocolate!

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When your dog is spoiled & gets almond butter instead of peanut butter 🙂