Dessert · Snack

Fit Peanut Butter Cup Brownie

Hey guys!

How would you like to take the Peanut Butter & chocolate layered idea of a Peanut Butter Cup & turn it into a healthy & fit snack?!

If you don’t like the idea… well idk we probably shouldn’t be friends.

For those of you who do like the idea, let me show you how it’s possible!

The main ingredients are…
  • organic oats
  • coconut flour
  • vegan peanut butter protein powder (I like @drinkorgain –has only 1 g of sugar)
  • organic sweet potato puree (can also replace with organic pumpkin puree)

All these ingredients are protein packed! They are also low in fat, high in fiber, & low in sugar… per usual here at The Kelly Diet đŸ™‚

So let’s get that delicious peanut butter/ chocolate fix with this fit option!

facetune_30-09-2018-11-28-02

Fit Peanut Butter Cup Brownie

  • Servings: 4 large slices
  • Difficulty: medium
  • Print

img_4528

Credit: thekellydiet.blog

Ingredients

Base:
  • 1/2 c organic sweet potato puree
  • 1/2 c natural apple sauce
  • 3/4 c organic 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
Top:
  • 1/2 c coconut flour
  • 1/2 c apple sauce
  • 1/2 c unsweetened plant-based milk of choice
  • 2 T cocoa powder
  • 1 tsp cinnamon
  • Dash of vanilla extract
  • 1/4 tsp baking soda

Directions

Base:
  1. Preheat oven to 350 degrees. Spray a pie tin with non-stick olive oil spray & set aside.
  2. In a food processor add all base ingredients.
  3. Process until combined.
  4. Pour batter into your pan & smooth with a spoon.
  5. Set aside.
Top:
  1. Add all top ingredients to your clean food processor.
  2. Process & scrapes the side of the bowl until batter is thoroughly combined.
  3. Spread batter on top of your base later.
Bake:
  1. Bake at 350 degrees for about 20 minutes.
  2. Let cool before eating. Enjoy!

img_4516

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

Who will you share a slice with?

img_4501

Lunch / Dinner

Roasted Asparagus, Split Pea Soup

This soup is an easy twist on my Slow- Cooker, Coconut Split Pea Soup!

img_4526

Why Split Peas?!

img_4547

 

Why this soup?! It is…

  • Creamy
  • Full of flavor
  • Unique
  • Very filling
  • Healthy
  • Vegan
  • Easy to make
  • Clean
  • Simply delicious

If you love creamy soup, step right up! 

Roasted Asparagus, Split Pea Soup

  • Servings: 4
  • Difficulty: easy
  • Print

img_3482

Credit: thekellydiet.blog

Ingredients

  • 1 lb (2 cups) green split peas, rinsed & sorted
  • 1/2 large red onion, chopped
  • 2 large carrots, chopped
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1 1/2 tsp cumin
  • 1/4 tsp cardamom
  • 1/4 tsp cinnamon
  • 4 c vegetable broth + more to reach desired consistency
  • 1 can light coconut milk
  • Pinch of pink himalayan salt

Additional:

  • 20 fresh mint leaves
  • 8 thick or 15 thin asparagus stalk
  • 2 limes

Directions

  1. Add all of your ingredients, except for the mint leaves, asparagus & lime to a crockpot.
  2. Stir, cover & cook on low heat for 8 hours or high heat for 4 hours.
  3. When your crockpot is about done. Preheat your oven to 425F. Roast your asparagus for 15 minutes on a baking sheet lined with a silpat.
  4. When soup is done & asparagus is roasted, transfer both to a food processor or high speed blender, such as a Vitamix. Add in the mint leaves & squeeze in your limes. Blend until smooth. Add more vegetable broth & blend if wanting a creamier consistency.
  5. Serve hot. Enjoy!

*If you were wondering what my side is, it’s Jicama Fries! Simply Bake jicama in a little white wine vinegar, turmeric & sugar-free taco seasoning!

Have a great night guys!

img_3472

 

Dessert

Healthy Shortbread Twix Bars

Before diving into this recipes don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Acorn Squash Quinoa Bowl‘ đŸ™‚

img_2274

Now let’s talk about these Healthy Shortbread Twix Bars!

f77b4a44-aff3-4881-ae1e-6f466f847ba3

  • The base layer is a fluffy, coconut flour shortbread
  • The filling is a date caramel paste
  • & the top is chocolate peanut butter powder sprinkled with raw coconut flakes!

Healthy

  • Servings: 12 Twix Bars
  • Difficulty: medium
  • Print

img_3089

Credit: thekellydiet.blog

Ingredients

Base:
  • 2/3 c coconut flour
  • 1/3 c no sugar added apple sauce
  • 3 T raw local honey or agave
  • 2 T non-dairy milk
Filling:
  • 6 pitted & chopped dates
  • 1 tsp vanilla
  • 1/4 c garbanzo bean flour
  • 1 ripe banana

Top:

  • 1/2 c chocolate peanut butter powder (Such as PB Fit or PB2)
  • 1/4 c filtered water
  • Raw, unsweetened shredded coconut

Directions

  1. Preheat the oven to 350F. Spray an 8×8 pan with coconut oil spray & set aside.
  2. Add your dates to a small bowl. Pour boiling water into the bowl to cover dates. Let sit for at least 20 minutes.
  3. Add your base ingredients to a medium sized bowl & beat or mix with hands until combined.
  4. Press base batter into the bottom of your tin and bake for 10 minutes.
  5. While that is baking rinse your dates & add them to a food processor along with the rest of your filling ingredients. Process until combined.
  6. When your base layer is done baking, pour you filling batter on top. Smooth & bake for 15 minutes.
  7. While that is baking mix your peanut butter powder with your filtered water in a small bowl & set aside.
  8. When the 15 minutes are up, set your pan in the freezer for 20 minutes to cool. Then spread your chocolate peanut butter on top, sprinkle with coconut & freeze for another 20-30 minutes before cutting into bars. Enjoy!

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

Who will you share your Twix Bars with?!

img_3129

 

 

 

Lunch / Dinner

Crispy Carrot Bacon

This recipe is similar to my ‘Carrot Dog’ recipe. Check it out here!

11dd9869-517a-4311-8f39-6920aae8d4f6

As for this ‘Crispy Carrot Bacon‘…. meat eaters, I don’t want to hear it. Say the word ‘carrot bacon’ to a meat eater & a common response will be, ‘ew’ or ‘why ruin bacon?’

Well my friends, no this is not going to taste like your meat bacon. Why? Because yeah duh it’s not made from meat cause it’s 2018 why are people still eating meat? But vegan or not just give it a try! My carrot bacon is: crispy, healthy, and full of flavor! I promise you will like it!

img_3060

Crispy Carrot Bacon

  • Servings: 2
  • Difficulty: easy
  • Print

img_3056


Credit: thekellydiet.blog

Ingredients

  • 2 large carrots
  • 2T Braggs Liquid Aminos
  • 1 tsp dijon mustard
  • 1 tsp apple cider vinegar
  • 1 tsp black garlic puree
  • 1/2 tsp paprika
  • dash of cayenne
  • dash of pink himalayan salt

Directions

  1. Preheat the oven to 400F. Line a baking sheet with a silpat or nonstick spray and set aside.
  2. Add all of your ingredients, except the carrots, to a small bowl & whisk until combined.
  3. Use a vegetable peeler to peel carrots into thin strip. img_3004
  4. One at a time dip your carrot peels into the bowl, coating the entire peel, & place on your baking sheet.img_3005
  5. Bake for about 15 minutes or until crispy. Serve with fresh dill. Enjoy!

Enjoy your Sunday Guys!

img_2958

Lunch / Dinner

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’!

img_2832

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 đŸ™‚

Quinoa Rainbow Stew

  • Servings: 3
  • Difficulty: easy
  • Print

img_2807

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! See the source image

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

img_2803

 

 

 

 

Snack

Apple Flour, Sweet Potato Bars

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

img_2712

Now onto these Apple Flour Bars!

First, what is apple flour?

img_2795

I got sent a bag of apple flour from Earthly Choice!

‘Made from the healthiest part of the apple (the peel) and blended with the highest quality wheat flour, our Apple Flour is where sustainability and nutrition meet. With a taste, look and feel like regular flour, you can add it to pancakes, brownies and cookies just like you would any ordinary wheat flour; except ours gives you a boost of iron and antioxidants with every serving! How do you like them apples? ‘

As for the rest of these bars they are:

  • Sugar-free
  • Oil-free
  • Protein & fiber packed
  • Made with only7 ingredients
  • Vegan

Apple Flour Sweet Potato Bars

  • Servings: 8 bars
  • Difficulty: easy
  • Print

img_2788-1

Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 c apple flour
  • 1 c coconut flour
  • 1 c organic sweet potato puree
  • 1 c no-sugar added apple sauce
  • 1/4 c non-dairy milk
  • 1 T chia seeds
  • 2 tsp cinnamon
  • 1 tsp baking powder
Optional fold ins:
  • Handful dried cranberries
  • Handful non-dairy chocolate chips

Directions

  1. Preheat your oven to 350F. Spray a 9×9 pan or similar with coconut oil spray & set aside.
  2. Add all ingredients to a large mixing bowl.
  3. Beat until combined.
  4. Fold in cranberries, choc chips, nuts, whatever you like!
  5. Pour batter into your pan & smooth with a spatula.
  6. Bake for about 25 minutes or until edges are slightly golden brown & a knife inserted comes out clean. Enjoy!

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

Have a healthy week everyone!

img_2651

 

 

 

 

Dessert · Snack

Brownie Batter Oat Muffins

Before diving into this recipes don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Acorn Squash Quinoa Bowl‘ đŸ™‚

img_2274

Now let’s talk about these Brownie Batter Oat Muffins!

img_2463

They are:

  • Vegan
  • Protein & fiber packed
  • Free of any oils or sugar
  • Chocolatey
  • Easy to make
  • Made with only clean, natural ingredients
  • Filling
  • Metabolism boosting

Brownie Batter Oat Muffins

  • Servings: 7 muffins
  • Difficulty: easy
  • Print

img_2457

Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 c oats (gluten free if needed)
  • 1/2 c unsweetened apple sauce
  • 1/4 c coconut flour
  • 1/4 c non-dairy milk (I used Ripple)
  • 1 ripe banana
  • 3 T cocoa powder
  • 1/2 T chia seeds
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • dash pink himalayan salt
Additional:
  • Handful non-dairy chocolate chips
  • Prepared Chocolate Peanut Flour/ PB Fit or PB2
  • Unsweetened Raw Shredded Coconut
  • 3 Pitted dates sliced in half

Directions

  1. Preheat the oven to 350F. Spray 7 holes of a muffin tin with coconut oil spray & set aside.
  2. Add all ingredients to a large mixing bowl.
  3. Beat/mix until everything is combined.
  4. Fold in your chocolate chips.
  5. Distribute batter among the 7 muffins tins with an ice-cream scooper
  6. Bake for 18 minutes or until a knife inserted comes out clean. Once cooled, remove from tins & top with prepared chocolate powdered peanut butter, shredded coconut & sliced dates. Enjoy!

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 Saturday!

img_2466

 

 

 

Dessert · Snack

PB fit Banana Bars

Before diving into this recipes don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Acorn Squash Hummus‘ đŸ™‚

img_2429

Now let’s talk about these PB Fit Banana Bars!

img_2381

They are:

  • Vegan
  • Protein & fiber packed
  • Soft
  • Gluten-Free/ Grain-Free
  • Easy to make
  • Made with only clean, natural ingredients
  • Fueling
  • Metabolism boosting

PB Fit Banana Bars

  • Servings: 2 big or 4 medium sized bars
  • Difficulty: easy
  • Print

img_2402

Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1/2 c coconut flour
  • 1 ripe banana
  • 1/4 c peanut flour (I used PB Fit)
  • 1/4 c non-dairy milk (I used Ripple)
  • 1 T flax seed
  • 1 T chia seeds
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • dash pink himalayan salt

Additional:

  • Prepared Peanut Flour/ PB Fit
  • Sliced Banana

Directions

  1. Preheat the oven to 350F. Spray two circle or heart shape tart tins with non-stick cooking spray (alternatively you could you use a loaf or 8×8 pan), and set aside.
  2. Add all ingredients to a food processor.
  3. Process until everything is combined, stopping occasionally to scrape the sides of the bowl.
  4. Distribute batter among tins & smooth with a spoon.
  5. Bake for 12 minutes or until edges are slightly golden brown & a knife inserted comes out clean. Once cooled, remove from tins & top with additional prepared powdered peanut butter & sliced banana. Enjoy!

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

Have a yummy rest of your week đŸ™‚

img_2330-1

 

 

 

Snack

Fit Blueberry Zucchini Bread

Before diving into this recipes don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Chunky Apple Guacamole đŸ™‚

img_2319

As for my ‘Fit Blueberry Zucchini Bread,’ it is:

  • Vegan
  • Moist
  • Healthy
  • Low in fat & sugar
  • High in protein & fiber
  • Delicious

img_2317

It may be a new favorite!

Fit Blueberry Zucchini Bread

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

img_2316

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c sprouted spelt flour
  • 1/2 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp nutmeg
  • Dash of pink himalayan salt
Wet Ingredients:
  • 3 T ground flax + 7 T water
  • 2 small zucchinis, grated
  • 1/2 c non-dairy milk
  • 1/2 c applesauce
  • 1/4 c coconut sugar
  • 2 tsp vanilla extract

Additional:

  • 1 c blueberries

img_2320

Directions

  1. Preheat the oven to 350F. Spray a loaf pan with non-stick coconut oil spray & set aside.
  2. Add your flax & water to a small bowl. Mix and set aside.
  3. Add all your dry ingredients to a large mixing bowl & whisk.
  4. Add in your wet ingredients one at a time, including your flax egg, mixing occasionally.
  5. Fold in your blueberries.
  6. Pour your batter into your loaf pan & smooth with a spatula so that it is evenly distributed.
  7. Bake for 50 minutes or until a knife inserted comes out clean. Allow to cool before cutting.  Enjoy!

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

Stay healthy & happy đŸ™‚

img_2318

Dessert

Soft Snickerdoodle Cookies

Before diving into this recipes don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Chocolate Chickpea Cookie Dough Batter’ đŸ™‚

img_2013

Now let’s talk about these Snickerdoodles!

img_2185-1

They are:

  • Vegan
  • Protein & fiber packed
  • Soft
  • Cinnamony 
  • Easy to make
  • Made with only clean, natural ingredients
  • Fueling

Soft Snickerdoodle Cookies

  • Servings: 8 cookies
  • Difficulty: easy
  • Print

img_2191

Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1, 15 oz can chickpeas (drained & rinsed)
  • 1 c quick oats (gluten free if needed)
  • 1 large ripe banana or 1/2 c pumpkin puree
  • 1/4 c organic coconut sugar
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • dash pink himalayan salt

img_2161

Additional:

  • Cinnamon
  • Non-dairy chocolate chips
  • Dried Cranberries

Directions

  1. Preheat the oven to 350F. Line a baking sheet with a silpat or parchment paper and set aside.
  2. Add all ingredients to a food processor.
  3. Process until everything is combined, stopping occasionally to scrape the sides of the bowl.
  4. Use an ice-cream scooper to distribute batter onto your baking sheet.
  5. Lightly flatten batter with your finger tips.
  6. Sprinkle dough with additional cinnamon or cinnamon-sugar (using organic coconut sugar). Top with things like non-dairy chocolate chips or dried cranberries if desired.
  7. Bake for 10 minutes. Allow to cool before removing. Enjoy!

img_2186

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 Baking đŸ™‚

img_2143