Dessert

Crispy Almond Butter Cookies

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this Vegan Sweet Potato Hash:)

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Now for some protein cookies!

Enjoy these cookies as a healthy snack, protein add-in to a meal, or dessert!

Crispy Almond Butter Cookies

  • Servings: 2 big cookies
  • Difficulty: easy
  • Print

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Ingredients

Ingredients:
  • 1/2 c almond butter
  • 1/4 c almond flour
  • 3 T coconut flour
  • 1/2 tsp cinnamon
  • 1 tsp ground flax
  • 1 tsp chia seeds
  • 2 T raw honey or pure maple syrup
  • 1/2 c unsweetened apple sauce
Optional Toppings:
  • Butterscotch baking chips

Directions

  1. Preheat the oven to 350F. Spray 2 small tart tins with coconut oil spray & set aside.
  2. Add all dry ingredients to a Vitamix or high speed blender & blend until combined.
  3. Distribute batter among tins & smooth.
  4. Sprinkle on desired toppings such as butterscotch baking chips.
  5. Bake for 23-25 minutes or until edges are slightly golden brown.
  6. Allow to cool before removing from tins. Enjoy!

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See ya later!

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Snack

Pumpkin Protein Cookie Cake

Before diving into this amazing recipe, remember to check out my Instagram, @thekellydiet for more recipes not on the blog!

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Like this ‘Cheezy Vegan Pea Soup!’

So what is a  Pumpkin Protein Cookie Cake?

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It’s a healthy dessert made from ingredients like pumpkin, oats and coconut flour.

But gets it’s delicious flavor from peanut flour, honey/agave & non-dairy chocolate chips!

So eat this yummy power creation for breakfast, a snack, or dessert! Enjoy!

 

Pumpkin Protein Cookie Cake

  • Servings: about 4-6
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c oats (gluten free if needed)
  • 1/2 c garbanzo bean flour
  • 1/2 c peanut flour (I used PB2)
  • 1 tsp baking powder
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1 T flax
  • 1 1/2 c pumpkin puree
  • 1/2 c unsweetened apple sauce
  • 1/3 c raw honey or agave
  • 1/4 c non-dairy milk
  • 1 tsp vanilla extract
Fold ins:
  • Non-dairy chocolate chips

Directions

  1. Preheat the oven to 350F. Spray an 8×8 pan or similar with coconut oil spray & set aside.
  2. Add all your dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients a medium sized bowl & mix until combined.
  4. Pour your wet ingredients into your dry & mix until just combined.
  5. Fold in your choice chips.
  6. Pour your batter into your pan & smooth with a spatula so that it is evenly distributed.
  7. Bake for 30 minutes or until a toothpick comes out clean.
  8. Remove, allow to cool & top with drizzled prepared peanut flour or nut butter of choice. 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

Later Skaters.

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Breakfast · Snack

Sweet Pumpkin Oat Bread

This healthy Sweet Pumpkin Oat bread is moist, delicious & sure to energize your day. Start your day off with 2 slices of this bread & you’ll be good till lunch! That’s not to say that I didn’t eat the whole loaf in one day….. #EveryTime

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What makes this bread healthy?

The main ingredients are all great sources of energy:

  • oats
  • coconut flour
  • pumpkin 
  • honey (also an antioxidant power house!)

This bread is also oil free and dairy free, per usual 🙂

Sweet Pumpkin Oat Bread

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

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 2 c oats (gluten free if needed)
  • 2 T coconut flour
  • 1/2 T baking powder
  • 2 tsp cinnamon
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1 T flax
  • 1 1/2 c pumpkin puree
  • 1 c unsweetened non-dairy milk
  • 1/4 c raw honey or agave
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
Fold ins:
  • Dried Cranberries

Directions

  1. Preheat the oven to 325F. Spray a loaf pan with non-stick cooking spray & set aside.
  2. Add all your dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients a medium sized bowl & mix until combined.
  4. Pour your wet ingredients into your dry & mix until just combined.
  5. Fold in your cranberries.
  6. Pour your batter into your loaf pan & smooth with a spatula so that it is evenly distributed.
  7. Bake for 50 minutes. 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

And that’s a good night for me. See you later guys!

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Breakfast

Simple Creamy Green Smoothie

Happy Friday everyone!!! Don’t forget to check out your local Farmers Markets this weekend. I’d love to hear what fruits & veggies you get!

Before I share my simple smoothie recipe I wanted to update you on some of my Instagram posts from this week. @thekellydiet

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“Lunch Bowl” Farmers Market goodies, a veggie patty & my cheesy pea pesto 👩‍🌾👍

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“One bowl, Cake Crumble ” In a medium sized bowl mix with a fork 3/4 c rolled oats, 2 T coconut flour, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp baking powder, 1/2 c unsweetened 🍎 sauce, 1/4 c unsweetened almond milk & 1/2 tsp maple extract. Fold in 1/4 c loosely packed shredded 🥕 s. Pour mixture onto a  cookie sheet lined with parchment paper. Bake at 350F for 20 minutes. Enjoy! 

And here is a smoothie to start off your weekend on the right track 🙂

Simple Creamy Green Smoothie

  • Servings: 2
  • Difficulty: easy
  • Print

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Ingredients

  • Handful of spinach/kale
  • 1/2 a frozen banana, chopped
  • 1/2 c frozen mango chunks
  • 1/2 c frozen pineapple chunks
  • 1/2 tsp matcha
  • 2 c unsweetened non-dairy milk of choice
  • Sprinkle of nutmeg (optional)

Directions

  1. Add all ingredients to a blender.
  2. Blend until smooth & creamy.
  3. Sprinkle with nutmeg or add any other desired toppings. Enjoy!

Image result for have a good weekend

What do you want to bake or cook this weekend?!

Lunch / Dinner

Vegan Sweet Potato Enchiladas

Quick side note: Some more simple recipes I post only on my Instagram: @thekellydiet.

Like my dinner last night…

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Spaghetti Squash seasoned with Italian Seasoning; tempeh, peppers, zucchini & mushrooms all sauteed in Liquid Aminos; added to a bowl with diced tomato & sprinkled with nutritional yeast. So delicious, easy, healthy & yummy. You could also top with pizza sauce, pasta sauce or salsa.

So, for more plant-based foods that may not get posted on the blog follow: @thekellydiet

K now for some Enchiladas!

Sweet Potatoes, Butternut Squash, Pumpkin. – 3 nutritious & yummy foods that are interchangeable in many recipes ~especially breads, smoothies & casseroles.

All are excellent sources of Vitamin A & C and have a ton of fiber.

So for these enchiladas I used sweet potato, but feel free to replace with butternut squash or pumpkin.

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These enchiladas are packed with nutrients & are extremely filling. I have made them four times & they have always been a crowd pleaser. I have made them with red & green enchilada sauce & enjoyed both.

So let’s get to the recipe!

Vegan Sweet Potato Enchiladas

  • Servings: 4-5
  • Difficulty: medium
  • Print

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Ingredients

  • One large sweet potato, cubed
  • 1/2 c raw cashews
  • 3/4 c salsa
  • 1 bell pepper, chopped
  • 1 15 oz organic box or can of black beans, drained & rinsed
  • 1 tsp himalyan salt
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • Handful of spinach/kale
  • 1/4 c nutritional yeast
  • 11-12 corn tortillas
  • 1 18 oz package of enchilada sauce
  • Sliced avocado, diced tomato & fresh cilantro, for serving

Directions

  1. Prep sweet potato by either piercing with a fork & baking at 400F for one hour or chopping it into cubes & steaming until soft.
  2. While that is cooking, soak cashews in warm water & set aside.
  3. Preheat oven to 350F.
  4. Drain cashews, then add to a blender along with the salsa & bell pepper. Blend until smooth.img_2342
  5. Add in beans, spices & kale/spinach & blend again until well combined.
  6. Pour mixture into a medium sized bowl. Stir in the sweet potato & nutritional yeast.img_2345
  7. Take out a 13X9 pan & pour just enough enchilada sauce to cover the bottom.
  8. Spoon filling into tortillas, fold them up & place seam-side down in the pan. Once all enchiladas are laid next to each other, cover them with the rest of the enchilada sauce.
  9. Bake at 350F for 30 minutes.
  10. Allow to cool slightly & serve with desired toppings. Enjoy!

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Are there any other veggies or spices you would add to the mixture?!

Breakfast · Dessert · Snack

Brownie Batter Overnight Oats

It is Monday… but I hope everyone had a fun weekend & are ready to take on the week. The featured image above are all the recipes that I will be posting this week!

img_2168Did anyone do any food prep yesterday? I made a big batch of these Brownie Batter Overnight Oats for snacks & a big pot of Peach Cauliflower Oatmeal for breakfast this week. I also re-stocked my fridge with veggies to cook up for dinners.

I think you will enjoy these overnight oats as they are easy to make, chocolaty, creamy & protein & fiber filled.

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I’ve eaten these for breakfast, a snack, dessert & even a big portion for dinner alongside some steamed veggies. So there really is no bad time to eat them 🙂

I’m excited to share this recipe with you!

Brownie Batter Overnight Oats

  • Difficulty: easy
  • Print

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Ingredients

  • 1 c rolled oats
  • 1 c unsweetened plant-based milk of choice
  • 1/2 c plain greek or non-dairy yogurt
  • 2 T unsweetened cocoa powder
  • 1 scoop plant-based chocolate protein powder (I like Orgain)
  • 1/2 tsp vanilla extract
  • Pinch of Himalayan salt
  • 1 ripe banana*, mashed
  • Cacao nibs (optional)

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*The banana adds not only taste, nutrients & creaminess but provides a natural sweetness instead of using other sugars or unnatural sweeteners.

Directions

  1. Add all ingredients to a medium sized bowl.
  2. Mix together until well combined.
  3. Cover with cling wrap & refrigerate for at least 2 hours, preferably overnight. The time allows for liquid to absorb & flavors to soak in.
  4. In the morning*, unwrap, garnish with desired toppings, serve chilled & indulge! – I like these chocolaty oats sprinkled with cacao nibs.

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*You can also transfer the batter to individual jars, cover & refrigerate for some yummy & healthy food-prep. Serve chilled. Enjoy!

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What recipe do you want to try this week?!

 

Lunch / Dinner

Spicy Cucumber Noodle Bowl (containing 2 minute, creamy cheese sauce)

If you don’t use Nutritional Yeast/ Nooch, you have to start!

Not only does this superfood give your food a cheesy taste. It is also loaded with vitamins, contains protein & is low in calories.

I add nooch to soups & sauces as well as sprinkle it directly on cooked veggies & popcorn. You can buy it in bulk containers at stores like Whole Foods. You can also buy it on Amazon. I usually buy Bragg’s.

Okay so this post contains a simple, 2 minute Vegan BEAN Cheese Sauce. Tomorrow I will post a VEGGIE Cheese Sauce that will feature a pretty killer Vegan Mac n Cheese recipe.

Read til the bottom of the post as I will share the flatbread I made with my leftover sauce as well!

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Spicy Cucumber Noodle Bowl (containing 2 minute, creamy cheese sauce)

  • Servings: 1-2
  • Difficulty: easy
  • Print

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Ingredients

Creamy Cheese Sauce :img_2071
  • 1 can white beans (drained & rinsed)
  • 1/4 c Nutritional Yeast/ Nooch
  • 1/2 tsp garlic powder
  • 1/4 c unsweetened plant-based milk of choice
Roasted Veggies:

(Feel free to use any other veggies you have on hand)

  • Handful of broccoli
  • Handful of cauliflower florets
  • 1/2 a Japanese eggplant, thinly sliced
  • Organic white wine vinegar
Bowl Base:

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  • 1/2 a large spicy cucumber, spiralized
  • 1/4-1/3 c Italian Seitan
  • 2 leaves of rainbow chard, chopped
  • Crushed red pepper

Directions

Roasted Veggies:
  1. Preheat the oven to 400F.
  2. Add the broccoli, caulifower & eggplant to a small pan.
  3. Pour a small amount of the organic white wine vinegar on top of veggies (about 2-3 T) & stir to ensure all veggies are covered.
  4. Bake for 15 minutes.
Creamy Cheese Sauce:
  1. Add all cheese sauce ingredients to a blender.
  2. Blend until smooth.
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  1. Add spiralized cucumber, Italian seitan & chard to a pan.
  2. Cook on medium heat for about 5 minutes. Stir in desired amount of cheese sauce, cover & cook for another 5 minutes.

Bowl:

  1. Transfer the spiralized cucumber mixture to a bowl.
  2. Top with roasted veggies.
  3. Sprinkle with desired amount of crushed red pepper.
  4. Store leftover cheese sauce in a closed container/jar in the fridge. Enjoy!

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Look at my dog patiently waiting for some veggie leftovers 🙂

 

LEFTOVERS :)))))

Here is a super simple, quick, easy, healthy & yummy dinner to make with your leftover cheese sauce.

I love Flatout flatbreads. Most of their flats have a good amount of fiberprotein. They are great topped with vegan pizza ingredients, hummus & veggies, etc & then grilled or baked.

For this recipe I used their multi-grain Flatout. I also like their protein flat as well.

Veggie Flatbread

  • Servings: 1
  • Difficulty: easy
  • Print

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Ingredients

  • One Flatout Flatbread
  • Your leftover vegan creamy cheese sauce
  • Veggies of Choice. I used: Kale, spinach, cauliflower florets, peppers, tomato & italian seitan.

Directions

  1. Preheat oven to 375F.
  2. Spread with cheese sauce & top with veggies.
  3. Bake for about 6 minutes or until crispy. I added a bit of cilantro & sprinkled my flat with more nooch before eating. Enjoy!

*Can saute veggies prior to baking as well.

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