Bakery style, Almond Cookies

Before diving into the recipe of these amazing & healthy cookies, remember to check out my Instagram, @thekellydiet for more recipes not on the blog!

Like this ‘Edible Protein PB Pancake Batter!’

I just loveee these cookies. They are soft, fluffy, the perfect balance of sweetness, filling… & just delicious.

So, let’s get baking!

• Servings: 8 big cookies
• Time: 25 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 c whole wheat flour
• 1/2 c almond flour
• 1/2 c unsweetened coconut flakes
• 1 tsp baking soda
• Pinch of pink himalayan salt
• 1/3 c melted coconut oil
• 1/3 c apple sauce
• 1/4 c drippy almond butter
• 1/4 c raw local honey or pure maple syrup
• 1 tsp vanilla extract
• Handful non-dairy chocolate chips

Directions

1. Preheat your oven to 350F. 
2. Add all your dry ingredients to a large mixing bowl & whisk.
3. Add all your wet ingredients to a small bowl & whisk.
4. Pour wet into dry & beat until combined.
5. Fold in your choc chips.
6. Use an ice cream scooper to scoop batter onto a baking sheet lined with a silpat or parchment paper. Use a spoon to flatten
7. Bake for 13-15 minutes. Enjoy! 

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

Happy Almost Friday! 

 

 

Bucha Carrot Dogs

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Pizza Dough Cookies’:)

Now, you’ve seen my carrot dogs before.

I’ve switched it up a bit to make them even healthier and more delicious by cooking them in kombucha!

I used Brew Dr. Kombucha’s new flavor, Vanilla Oak 🙂

Some things I would recommend:

• Make sure you cook it until it is soft throughout. At my second attempt of the carrot dog I didn’t simmer it long enough.
• I suggest marinating it for at least 4 hours. Some recipes say 2 hrs but I think the longer the better.
• Have fun with it! I have used an eggplant, flatout & a sweet potato as a bun for it. All were delicious!

• Servings: 2-4
• Time: 20 minutes plus overnight
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 4 large carrots
• 1/2 c vegetable broth
• 1/2 c kombucha
• 1/4 c Braggs Liquid Aminos
• 1 T dijon mustard
• 2 tsp onion powder
• 1 tsp paprika
• 1/4 tsp turmeric

Directions

1. Cut off ends of carrots.
2. Add the rest of the ingredients (your marinade) to a large pot & stir. Add in your carrots and spin carrots in your marinade. Cover and refrigerate for 4 hours or overnight to marinate.

1. After carrots have been marinated, place pot on the stove and bring to a boil. Reduce heat to a simmer and let sit for 20 minutes or until soft through.
2. Add carrots to a buddha bowl or serve in a bun of choice & add your favorite hot dog toppings. Enjoy!

Bun Ideas: I have used a roasted eggplant, Flatout’s Rosemary & Olive Oil flat, & a baked sweet potato. All were excellent!

Happy eating 🙂

Pumpkin Persimmon Cornbread

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like  all of these delicious treats:)

Pumpkin + Persimmons + Cornbread…. would you have put that combination together? Probably not, but don’t let that scare you! This unique combination results in a bread that is flavorful & just the right amount of sweet.

Pair this  bread with some homemade soup for a delicious warm meal 🙂

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

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 1 c canned light coconut milk
• 1 c pumpkin puree
• 1/4 c unsweetened applesauce
• 1/4 c raw, local honey or pure maple syrup
• 2 tsp apple cider vinegar (ACV)

Dry Ingredients:

• 1 1/2 c cornmeal
• 1 c wholewheat flour
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• pinch of pink Himalayan salt
• 1 tsp baking soda
• 1 tsp baking powder

Fold Ins:

• 1/2 c diced persimmon

Directions

1. Preheat the oven to 350F. Spray a 9×9 loaf pan or similar with non-stick cooking spray & set aside.
2. Add your dry ingredients to a large mixing bowl. Whisk until combined.
3. Add in your wet ingredients and whisk again.
4. Fold in your diced persimmons.
5. Pour batter into your pan & bake for 40 minutes or until the edges are golden brown and a knife inserted comes out clean. Enjoy!

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

I hope everyone enjoyed the weekend!

Peppermint Hot Cocoa Pronuts

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

Now onto the pronuts!

These protein donuts are made with Orgain’s new plant-based Peppermint Hot Cocoa protein powder. I love it!!! If you don’t own any use any other flavor you have like vanilla, chocolate or peanut butter. The taste will be different but still delicious!

These pronuts are the best in health & taste!

• Clean
• Plant-based
• Healthy
• Fiber & Protein Packed
• Filling
• Oil- free
• No added sugar
• Delicious

• Servings: 5 pronuts
• Time: 25 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1 large ripe banana
• 1/2 c apple sauce
• 1/2 c non-dairy milk
• 1/2 c whole wheat flour
• 1/2 c oat flour
• 1/4 c Orgain’s Peppermint Hot Cocoa Protein Powder
• 1 tsp baking soda

Optional Toppings:

• White chocolate chips
• 80% cacao chocolate chips
• Organic unsweetened coconut flakes
• Anything else you like!

Directions

1. Preheat the oven to 350F. Spray 5 donut holes with non-stick spray & set aside.
2. Add your ripe bananas to a large mixing bowl & beat until pureed.
3. Add the rest of your ingredients to your mixing bowl & mix until combined.
4. Distribute your batter among the 5 donut holes.
5. Add any desired toppings.
6. Bake for 18 minutes. Serve as is or spread with nut butter 🙂 Enjoy!

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

Happy weekend!

 

 

 

Maple Sweet Potato Bread

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Peppermint Hot Cocoa Overnight Oats!’

 

This healthy sweet potato bread is so delicious that I have a hard time not finishing the whole thing myself!

What makes this bread healthy? It’s made of fiber-filled, protein-packed and energizing ingredients!

Not to mention it’s super easy to make 🙂

I’m going to give you 2 options in the recipe. One will reduce the amount of oil and syrup used to make it even healthier. If you are looking for more of that dessert bread leave the original amount.

Let’s get baking!

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

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 1 c organic whole wheat flour (find one high in fiber & protein)
• 1 c organic old fashioned or rolled oats
• 1/3 c organic unsweetened coconut flakes
• 3T coconut flour
• 1/2 T cinnamon
• 1 tsp baking soda
• Pinch of pink himalayan salt

Wet Ingredients:

• 1 1/2 c organic sweet potato puree
• 1/2 c melted coconut oil OR 1/4 c melted coconut oil + 1/4 c non-dairy milk
• 1/2 c pure maple syrup OR 1/4 c pure maple syrup + 1/4 c natural apple sauce

Additional:

• 1/3 c white chocolate chips (optional)

Directions

1. Preheat the oven to 395F. Spray a loaf pan with non-stick cooking spray & set aside.
2. Add all your dry ingredients to a medium sized bowl & whisk to combine.
3. Add all your wet ingredients a large bowl & mix until combined.
4. Pour your dry ingredients into your wet & mix until just combined.
5. Fold in your white choc chips.
6. Pour your batter into your loaf pan & smooth with a spoon so that it is evenly distributed.
7. Bake for 45 minutes or until a toothpick comes out clean. Enjoy!

If you’re on Instagram & make this recipe tag @thekellydiet & #thekellydiet so I can share!

 

 

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!

 

 

 

 

Toasted Coconut Banana Muffins

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

Now onto the protein muffins!

These protein muffins are made with Orgain’s plant-based Cookies and Cream Protein Powder. I love it!!! If you don’t own any use any other flavor you have like vanilla, chocolate or peanut butter. The taste will be different but still delicious!

These protein muffins are the best in health & taste!

• Clean
• Plant-based
• Healthy
• Fiber & Protein Packed
• Filling
• Oil- free
• Sweet
• Delicious

• Servings: 11 muffins
• Time: 25 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 3 scoops (70g)  protein powder (I used @drinkorgain Cookies & Cream)
• 1 c quick oats (gluten-free if needed)
• 2/3 c unsweetened organic coconut flakes
• 1/3 c whole wheat flour
• 1 tsp baking soda
• Pinch of pink himalayan salt

Wet Ingredients:

• 2 large ripe banana
• 4 oz natural apple sauce
• 1/4 c non-dairy milk
• 1/4 c pure local honey or agave
• 1 tsp vanilla extract

Additional:

• Handful white chocolate chips

Directions

1. Preheat the oven to 350F. Spray a muffin tin with non-stick spray & set aside.
2. Add your ripe bananas to a large mixing bowl & beat until pureed.
3. Add the rest of your wet ingredients to your mixing bowl & mix until combined.
4. Add all your dry ingredients to a medium sized bowl & whisk to combine.
5. Pour your dry ingredients into your wet & mix until just combined.
6. Fold in your white choc chips.
7. Use an ice-cream scooper to distribute your batter among 11 of the muffins holes.
8. Bake for 18 minutes. Enjoy!

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

Happy almost Friday!

 

 

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!

 

 

 

 

Gingerbread Protein Bars

Hello Hello!!!

First, don’t forget to follow my Instagram @thekellydiet for more recipes that are not on the blog. Like this ‘Chickpea PB Batter!’ 

And now… no it’s not Christmas season yet, but hey gingerbread is delicious so why limit when you can eat it?!

These Gingerbread Protein bars are…

• Energizing
• Metabolism boosting
• Filling
• Low in sugar
• Delicious

They’re kind of like the Cliff Gingerbread bars but way softer, yummier & healthier 🙂

• Servings: 9 bars
• Time: 40 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 3 ripe bananas
• 3/4 c non-dairy milk
• 1/4 c blackstrap molasses

Dry Ingredients:

• 1 c organic rolled oats (gluten free if needed)
• 1/2 c coconut flour
• 2 T ground flax
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp ginger
• pinch of pink himalayan salt

Directions

1. Preheat your oven to 350F. Spray an 8X8 with non-stick cooking spray & set aside.
2. Add your bananas to large mixing bowl & mash with a fork. Add in the rest of your wet ingredient & mix until combined
3. Add your dry ingredients to the bowl & whisk until combined
4. Pour batter into your pan. Bake for 30 minutes. Enjoy!

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

#FlannelSeason

Pumpkin Peanut Butter Protein Bars

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

Now for some delicious Pumpkin Peanut Butter Protein Bars!

These fit and protein packed bars are also yummy enough for dessert! Bonus, they are also super easy to make!

The main ingredients are…

• organic steel cut oats
• vegan peanut butter protein powder (I like @drinkorgain –has only 1 g of sugar)
• organic pumpkin

Let’s get baking!

• Servings: 8 bars
• Time: 30 minutes
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

• 1/2 c organic pumpkin puree
• 1/2 c natural apple sauce
• 3/4 c organic steel cut oats (gluten free if needed)
• 2 scoops (46g) plant-based peanut butter protein powder (I like Orgain)
• 1/2 tsp baking soda
• pinch of himalayan salt

Drizzle:

• 1/4 c Peanut Butter Powder
• 1/4 c filtered water
• 1 T Cocoa Powder
• 80% cacao or  non-dairy chocolate chips

Directions

1. Preheat oven to 350 degrees. Spray an 8×8 pan with non-stick olive oil spray & set aside.
2. In a food processor add all ingredients.
3. Process until combined.
4. Pour batter into your pan & smooth with a spoon.
5. Bake at 350 degrees for about 15 minutes.

Drizzle:

1. Once done baking and cooled, add all drizzle ingredients, except your choc chips, to a small bowl. Use a fork to mix until combined.
2. Pour drizzle on to top of your base.
3. Sprinkle on some choc chips, slice and enjoy! Great served warm or eaten cold after refrigerated.

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

Happy October!