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!

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 🙂

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

• Servings: 4 large slices
• Time: 45 minutes
• Difficulty: medium
• Print

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!

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

Who will you share a slice with?

Protein Brookies

It’s my sister’s birthday. So how do I know how to celebrate, bake her something healthy & delicious of course! I have made a similar version of these brookies before using chickpeas. You can get the recipe here: Cookie-Dough Protein Brookies

So, what makes these ‘Protein’ Brookies?

The main ingredients are…

• oats
• coconut flour
• vegan protein powder
• powdered peanut butter

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

Cookie-dough Protein Brookies

• Servings: 6
• Time: 45 minutes
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

Base:

• 3/4 c organic pumpkin puree
• 1/2 c natural apple sauce
• 1 T raw local honey or agave
• 1/2 c oats (gluten free if needed)
• 2 T organic powdered peanut butter
• 2 T cocoa powder
• 2 scoop plant-based peanut butter protein powder (I like Orgain)
• 1/2 tsp baking soda
• pinch of himalayan salt

Top:

• 1/2 c coconut flour
• 2 T oats
• 2 T organic pumpkin puree
• 1/3 c apple sauce or softened coconut oil
• 3 T powdered peanut butter
• 1/2 tsp cinnamon
• Dash of vanilla extract
• 1/4 c unsweetened plant-based milk of choice
• 1/4 tsp baking soda
• pinch of himalyan salt

Fold Ins:

• 1 vegan mint chocolate bar chopped into chunks & slivers

Directions

Base:

1. Preheat oven to 350 degrees.
2. In a food processor add all base ingredients.
3. Process until combined.
4. Pour batter into 3 small cake tins, sprayed with nonstick olive oil spray, or into 1 prepared 8X8 pan & press down with a spatula.
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. Pour batter on top of base & smooth with a spoon.

Bake:

1. Top with chocolate chunks & lightly press them into the batter.
2. Bake at 350 degrees for about 18 minutes.
3. Let cool before eating. Enjoy!

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

These Protein Brookies were great energy before a birthday hike 🙂

Sweet Potato Toast

Why to love this recipe:

1. It really could not be any easier to make
2. It lets you be creative & use what you have on hand to make a yummy meal
3. It’s filling & yummy
4. It can be a quick breakfast or you can really dress it up & make it a complete meal for lunch or dinner

Why to love sweet potatoes:

They have a mighty nutritional punch!

• One medium sweet potato contains over 400% of your daily needs for vitamin A
• as well as an abundant of fiber & potassium.
• They have more nutrients than regular potatoes, with fewer calories.

• Servings: 2
• Time: 25 minutes
• Difficulty: easy
• Print

Ingredients

• One large sweet potato

Some Topping Ideas:

• Plain greek or non-dairy yogurt, sliced blackberries, fresh mint
• Organic pizza sauce, pre-roasted & sliced beets, nutitional yeast/nooch, fresh basil
• Nut butter, banana, cinnamon, goji berries

It’s toast so be creative! Avocado, hummus, scrambled tofu, mashed beans, salsa…..

Directions

1. Preheat the oven to 400F
2. Wash & dry your sweet potato. Leave the skin on.*
3. Cut your potato lengthwise into 1/4” thick slices.
4. Pierce each slice with a fork to help steam escape & improve the texture.
5. Lay slices flat on a baking sheet lined with parchment paper or a silpat.
6. Bake for about 15-20 minutes at 400F. **
7. Allow to cool slightly & add desired toppings.

*Eating the skin adds more nutrition such as fiber & potassium. In addition, baking or toasting them preserves more nutrients than boiling.

**Note: You can also make sweet potato toast in a toaster. Toast on the highest setting of your toaster until tender when pierced with a fork.

What toppings will you use?!

 

Cookie-dough Protein Brookies

If you are wondering what the featured image above has to do with these brookies…. this was where I found my dog while I was baking. Just chilling on my reusable grocery bags. He’s the weirdest & that’s why I love him.

K, let’s talk about these Brookies. The main ingredients are oats & chickpeas. Chickpeas, also known as garbanzo beans, are legumes that are considered both a vegetable & protein food. Oh do I love chickpeas. They make great egg re-placers as well. I have successfully made yummy vegan frittatas & omelettes using chickpea flour. Chickpeas have more fiber & protein than eggs & none of the health or environment risks. Try it out!

You will love these Brookies because they are yummy enough for dessert yet healthy enough for breakfast! If you are just too hangry & want to eat it sooner, you can also not bake the dough, scoop it in a bowl & eat it raw*. Not a bad option…

 

 

*I had leftover chickpeas so I made this raw cookie dough to eat while the brookies were cooking: 

• 1/2 c chickpeas (drained & rinsed)
• 2 T organic pumpkin puree
• 1/2 scoop plant-based vanilla protein powder
• 1 T powdered peanut butter
• 2 tsp stevia
• 1/4 tsp cinnamon
• dash of vanilla extract
• pinch of himalyan salt

Instructions: Simply add all ingredients to a food processor. Process until combined. Add any desired toppings or enjoy straight from the bowl 🙂

K, now for the baked version…

• Servings: 6
• Time: 45 minutes
• Difficulty: medium
• Print

Ingredients

Base:

• 3/4 c organic pumpkin puree (can also use mashed banana)
• 1 T stevia
• 1/2 c natural apple sauce
• 1/2 c oats
• 1/4 c organic powdered peanut butter
• 2 T cocoa powder
• 1 scoop plant-based chocolate protein powder (I like Orgain)
• 1/2 tsp baking soda
• pinch of himalayan salt

Top:

• 1 c chickpeas (drained & rinsed)
• 2 T organic pumpkin puree (can also use mashed banana)
• 3 T powdered peanut butter
• 1/2 tsp cinnamon
• 1 T stevia
• Dash of vanilla extract
• 2 T unsweetened vanilla cashew milk (or other plant-based milk of choice)
• 1/4 tsp baking soda
• pinch of himalyan salt

 

Toppings:

• Cacao nibs

Directions

Base:

1. Preheat oven to 350 degrees.
2. In a mixer add all base ingredients.
3. Mix until combined.
4. Pour batter into 3 small cake tins, sprayed with nonstick olive oil spray, or into 1 prepared loaf pan & press down with a spatula.
5. Set aside.

Top:

1. Add all top ingredients to a food processor.
2. Process & scrapes the side of the bowl until batter is thoroughly combined.
3. Pour batter on top of base & press down with a spatula.

Bake:

1. Sprinkle with a few cacao nibs.
2. Bake at 350 degrees for about 18 minutes.
3. Let cool before eating. The bars are also great cold. I cover my leftovers & keep them stored in the fridge. Enjoy!

What do you prefer, raw or baked?!