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

Vegan Curried Burger with a Cheezy Pea Pesto

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Apple Guacamole’!

 

Now for these burgers!

They are completely plant-based, have a curry kick & are layered with flavorful veggie ingredients.

• Servings: 4 large patties
• Time: 45 minutes
• Difficulty: easy
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Credit: thekellydiet.blog

Ingredients

Patty Ingredients:

• 1 15 oz can organic black beans or garbanzo beans (drained & rinsed)
• 1/2 c organic pumpkin puree
• 1/4 c garbanzo bean flour
• 2 T flaxseed
• 1/4 onion, chopped
• 1 tsp garlic powder
• 1 tsp curry powder
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp turmeric
• Juice from half a lime

Pesto Ingredients:

• 1 15 oz can organic peas (drained & rinsed)
• Handful fresh basil
• 1/4 c nutritional yeast
• Juice from 1 lemon
• 1 tsp garlic powder

Additional toppings:

• Multi-grain English Muffin or Ezekiel Bun
• Brown, Spicy Mustard
• Tomato

Directions

1. Preheat your oven to 390F. Line a baking sheet with a silpat or spray with coconut oil spray.
2. Add all patty ingredients to a food processor fitted with a S-blade & process until combined.
3. Scoop 1/2 c of batter onto your baking sheet. Smooth into patty shapes. Will make about 4 patties.
4. Bake for 23 minutes or until crispy.
5. While the patties are baking add all Pea Pesto ingredients to your clean food-processor. Process until combined.
6. Assemble burger with desired toppings. I used a multi-grain bun spread with spicy brown mustard, the patty spread with the pea pesto, & topped with tomato. Enjoy!

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

🙂

 

 

 

 

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:)

Now for some protein cookies!

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

• Servings: 2 big cookies
• Time: 30 minutes
• Difficulty: easy
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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!

See ya later!

 

Ginger Power Cookies

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this Power Bowl 🙂

Ah I love ginger and it’s so good for you too!

Here are just a few health benefits of ginger:

• Contains Gingerol, a Substance With Powerful Medicinal Properties
• Can help reduce muscle pain.
• Anti-inflammatory
• May help prevent cancer.
• Shown to be a mood booster!

So enjoy the health benefits of ginger while eating these healthy & delicious cookies!

Ginger Breakfast Cookies

• Servings: 7 cookies
• Time: 30 minutes
• Difficulty: easy
• Print

Ingredients

Dry Ingredients:

• 1 1/2 c quick oats
• 3 T coconut flour
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1 in ginger root or 1 T freshly grated ginger root* (if weaker blender or mixing)
• 1/4 tsp ground cloves
• 1/2 tsp baking powder

*Ginger roots keeps for 6 months stored in an airtight container in the freezer. It is easiest to grate when frozen as well. I recommend cutting the root into thumb size chunks before freezing for easiest use.

Wet Ingredients:

• 1 tsp vanilla extract
• 1 T organic blackstrap molasses
• 2 ripe bananas
• 1/2 c non-dairy milk

Directions

1. Preheat the oven to 350F.
2. Add all dry ingredients to a Vitamix or high speed blender & blend.
3. Add the wet ingredients & blend until combined.
4. Spoon an ice-cream scooper size amount of dough onto a baking pan lined with parchment paper or a silpat.
5. Add desired toppings. I used butterscotch baking chips.
6. Bake for 15 minutes.
7. Let cool before eating. Store in an airtight container in the fridge for up to a week.

I hope everyone had a great long weekend!

 

Pumpkin Protein Cookie Cake

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

Like this ‘Cheezy Vegan Pea Soup!’

So what is a  Pumpkin Protein Cookie Cake?

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!

 

• Servings: about 4-6
• Time: 40 minutes
• Difficulty: easy
• Print

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!

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

Later Skaters.

 

 

 

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

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 🙂

• Servings: about 9 slices
• Time: 1 hr 10 minutes
• Difficulty: easy
• Print

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!

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

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

 

 

 

Quinoa Brownie Batter

Happy weekend friends! The weather seems to be fairly good, across the United States at least, so hopefully everyone is enjoying the outdoors!

When you get some time inside try cooking up this Quinoa Brownie Batter! Why? Well, let’s talk about this yummy recipe.

• It will help kick a chocolate craving without the guilt.
• This recipe is protein & fiber packed.
• No sugars, maple syrups, etc. are added.
• Only clean ingredients are used.
• It’s quick & easy to make.
• The recipe is perfect to food prep for the week.
• And per usual here @TheKellyDiet, It’s yummy enough for dessert yet healthy enough for breakfast!

So let’s get cooking!

• Servings: 4
• Time: 25 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1 c quinoa
• 2 c water
• Dash pink himalayan salt
• 1 ripa banana
• 1 scoop (46 g) plant-based protein powder. (I used @drinkorgain ‘s cookies and cream flavor, but you could also use chocolate)
• 1 T cocoa powder
• 1 tsp vanilla extract
• 1/4 c non-dairy milk (I used Ripple’s unsweetened milk)

Optional Toppings:

• Non-dairy chocolate chips
• Goji Berries
• Fresh Mint

Directions

1. Add quinoa, water & salt to a medium size pot. Cook according to instructions.
2. Once cooked & fluffy, keep on low heat.
3. Mash your banana & add to the pot.
4. Add in the rest of your ingredients. Mix & mash with a spatula until everything is combined.
5. Add to jars. Layer with nut butter or prepared peanut butter (optional). Add any desired toppings.
6. Eat warm or cover & refrigerate for a food prep. Enjoy warm or cold. 🙂

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

And check out Earthly Choice’s Ebook (coming soon) for more healthy recipes!

Have a great rest of your weekend!

 

 

Pumpkin Oat Bread

Happy Friday!!!

I’m excited to share my ‘Pumpkin Oat Bread’ recipe for all eager to do some baking this weekend! This recipe makes for a healthy, delicious, filling & energizing breakfast or snack. And I can’t forget to mention the yummy smell 🙂

First, don’t forget to follow my Instagram @thekellydiet for more recipes that are not on the blog. Like my ‘Chunky Apple Guacamole!’ 

Let’s get baking!

• Servings: one loaf
• Time: 40 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 2 c rolled oats (gluten free if needed)
• 1/2 c garbanzo bean flour
• 1 1/4 tsp baking powder
• 1 1/2 tsp cinnamon
• 1 tsp ginger
• 1/4 tsp nutmeg
• pinch of pink himalayan salt
• 1 flax egg (1 T flax + 2 T water)
• 2 T melted coconut oil
• 1/4 c raw, local honey or pure maple syrup
• 3/4 c pure pumpkin puree
• handful peanut butter chips or dried cranberries

Directions

1. Preheat your oven to 350F. Spray a loaf pan with non-stick cooking spray & set aside.
2. Prepare flax egg by mixing the flax with water in a small bowl. Set aside.
3. Add all of your dry ingredients to a large mixing bowl & whisk.
4. Add all of your wet ingredients to a medium size bowl, including your flax egg, & whisk until combined.
5. Pour wet into dry & mix until combined.
6. Fold in peanut butter chips or cranberries.
7. Pour batter into your loaf 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!

What other fun activities will you do this weekend?!

Sweet & Salty Tahini Blondies

Hi everyone,

Well I am back from an amazing trip to the Galapagos where I saw many native animals & ate all the local veggies 🙂

So what is something I did within the first 24 hrs of my return? Bake of course!

These Tahini Blondies are both sweet & salty, made from wholesome ingredients, filling & easy to make!

• Servings: 10 muffin sized blondies
• Time: 45 mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 2 flax eggs (2 T ground flax + 5 T water)
• 1/3 C coconut oil, melted
• 1/4  C raw local  honey or pure maple syrup
• 1/2 C unsweetened applesauce
• 1/2 C drippy tahini
• 1/2 T vanilla extract
• 1 1/2 C sprouted whole wheat or chickpea flour
• 1/4 tsp baking soda
• 1/2 tsp pink himalayan salt
• Small handful non-dairy chocolate chips
• Handful of pretzels, slightly crushed

Directions

1. Preheat oven to 350F & spray 10 muffins tins with non-stick cooking spray.
2. Prepare flax eggs by combining the flax meal with the water in a small bowl. Let set for 5 minutes.
3. Add your wet ingredients to a medium sized bowl & whisk.
4. Add your dry ingredients to a large mixing bowl & whisk.
5. Pour wet into dry, including your flax egg, & mix until combined.
6. Fold in your choc chips & crushed pretzels.
7. Distribute batter among your muffin tins.
8. Bake 20-23 min, or until slightly golden around the edges.
9. Best when fresh, but will keep for  about 3 days covered & stored at room temp. Enjoy!

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

Vacation is awesome and it’s nice to be able to come home to my kitchen & dog  🙂