White Bean Chili

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

 

Now for some dinner!

This White Bean Chili is:

• a great food prep
• Soy- free
• Vegan
• filling
• Full of protein and fiber
• something even a meat eater will love!

• Servings: 5
• Time: 40 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 lb golden potatoes
• 1/2 white onion, chopped
• 1 jalapeno, diced
• 4 c vegetable broth
• 2, 15 oz cans white bean, drained & rinsed
• 1, 15 oz can corn, drained & rinsed
• 1 c salsa verde
• 1/2 c quinoa
• 2 T corn starch
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/4 tsp turmeric
• dash himalayan salt
• dash black pepper

Directions

1. In a large saucepan, over medium heat, add in and saute the potatoes, onion, and jalapeno.
2. Add in the rest of the ingredients, one at a time, slowly stirring and combining everything together.
3. Bring your mixture to a boil, and then turn it down and let simmer for 30 minutes or until potatoes are cooked through, stirring occasionally.
4. Serve hot and keep leftovers stored in a container in the fridge or freeze for future meals. Enjoy!

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

Happy food prepping!

 

Chickpea Scramble

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Bliss Balls,’ coming 2/13!

 

Now for some scramble!

This scramble is:

• The perfect breakfast
• Soy- free
• Vegan
• Customizable – use any veggies you usually like in an omelette 
• Full of protein and fiber

• Servings: 1
• Time: 10 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1/3 c chickpea/ garbanzo bean flour
• 3/4 c almond milk
• 1/2 tsp paprika
• 1/4 tsp turmeric
• veggies of choice (I used pepper, mushroom, kale spinach)
• toppings of choice (I used fresh ground pepper and tomato; salsa is also good)

Directions

1. Heat a skillet on medium heat.
2. In a medium size bowl whisk your chickpea flour, almond milk, paprika & turmeric.
3. Pour your mixture into your skillet. Add in your veggies of choice.
4. Once a texture starts to form from the chickpea flour & almond milk; mix everything with a wooden spoon.
5. Cover skillet and let your scramble cook, stirring occasionally, until the almond milk has been fully absorbed.
6. Transfer scramble to a plate. Add desired toppings and enjoy!

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

Enjoy the weekend!

 

Curried Butternut Squash Power Bowl

Well hi guys!

Happy Sunday. Who is doing some food prep today?!

I feel like Sundays are my wellness days. You don’t have to rush a work out. You can make a healthy breakfast at home, spend time with pets & friends, maybe go for a hike & even do some food prep for the week!

I’ve been out of curry for about a month & finally remembered to buy it at the store today. Is anyone else horrible at using their shopping list at the grocery store?!

I also had half of a butternut squash leftover so wanted to make a crockpot with both these ingredients for some food prep.

And that’s how we landed with this ‘Curried Butternut Squash Power Bowl.’ Enjoy!

• Servings: 5
• Time: 4 hrs
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 c lentils (I used green)
• 1/2 c quinoa
• 1/2 a large butternut squash, cubed (or about 2 c cubed)
• 2 large handfuls kale/spinach
• 1/4 red onion, diced
• 1, 15 oz can diced tomatoes
• 1, 15 oz can tomato sauce
• 1 c veggie broth
• 1 tsp garlic powder
• 1 tsp curry
• 1 tsp cumin
• 1 tsp gram masala
• 1 tsp ginger
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• dash pink himalayan salt

Directions

1. Add all ingredients to a slow-cooker.
2. Stir. Cook on high heat for 4 hours or low heat for 8. Serve hot or cover & refrigerate for a food prep!

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

And this is what my dog is doing currently as I am blogging, lol 🙂

 

Tropical Buddha Bowl

2 new foods for me this year are: Jicama & Jackfruit.

Jicama is a root vegetable that is a great source of fiber & vitamin C. You can eat it raw, sauté it, or bake it into fries.

Jackfruit is a fruit than can grow up to 100 lbs! It is a rich source of vitamin, minerals, phytonutrients, carbohydrate, electrolytes, fiber, fat and protein. You can eat it raw or cook it.

I have fallen in love with both!

For this Tropical Buddha bowl I made jackfruit fries & cooked up some of Upton’s Naturals Sweet & Smoky Jackfruit.

This bowl is well sweet & smoky 🙂 , tangy & refreshing!

 

• Servings: 2
• Time: 50 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Jicama Fries:

• 1 jicama
• 1 T melted coconut oil
• 2 tsp seasoning of choice (I used FlavorGod’s fiesta sweet & tangy seasoning)
• 1/2 tsp garlic powder

Bowl Ingredients:

• 1 box Upton’s Naturals Sweet & Smoky Jackfruit
• 1/2 head caulifower
• 2 handfuls kale/ spinach
• Pomegranate seeds

Tropical Dressing:

• 1 1/2 c chopped mango, pineapple & strawberry combo (I used a pre-chopped organic frozen bag.)
• 1/4 c apple cider vinegar
• The juice from 1 lime

Directions

Jicama Fries:

1. Preheat your oven to 400F.
2. Peel jicama & cut into fries.
3. Place them onto a baking sheet. Pour the melted coconut oil over the fries, sprinkle on your seasoning & mix. Make sure all fries are laying next to each other on the sheet & not on top of one another.
4. Bake for 20-25 minutes, flip, & bake another 20-25 minutes or until crispy.

Bowl:

1. Chop half of your cauliflower head into florets.
2. Place on a baking sheet, add any seasonings or healthy oils you like & roast for about 30 minutes or until slightly browned.
3. Heat your package of jicama on a pan sprayed with non-stick cooking spray. Cook until hot throughout.

Tropical Dressing:

1. Add all of your tropical dressing ingredients to a high speed blender.
2. Blend until combined.

Assemble:

1. Distribute your greens, fries, jackfruit & cauliflower among 2 plates.
2. Drizzle on your dressing.
3. Top with pomegranate seeds. Enjoy!

Check out my Instagram @thekellydiet for even more unique plant-based recipes!

 

 

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

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

“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 🙂

• Servings: 2
• Time: 5 mins
• Difficulty: easy
• Print

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!

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