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
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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 🙂

 

Lentil BBQ Sandwich (w/ homemade clean BBQ sauce)

Craving something hearty, smokey & delicious but want to eat clean & fuel your body right?!?!! Here you go 🙂

• Servings: 4
• Time: 40 minutes
• Difficulty: medium
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Credit: thekellydiet.blog

Clean BBQ Sauce:

Ingredients

• 1/3 c organic tomato paste
• 1/2 c water
• 3 T pure maple syrup
• 1 T molasses
• 2 T apple cider vinegar
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp paprika
• 1 tsp pink himalayan salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp mustard powder
• 1/4 tsp cinnamon
• 1/8 tsp cayenne

Directions

1. Mix all spices in a bowl & set aside.
2. Add the rest of the ingredients to a small sauce pan.
3. Bring to a boil, add your spices & stir until everything is combined.
4. Reduce heat to low & simmer for about 30 minutes, stirring occasionally. Will keep in the fridge for about a week.

Lentil BBQ Sandwhich:

Ingredients

• 1 c green lentils, rinsed
• 2 c water
• 1/4 red onion, chopped
• 2 c grated carrot
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 c of your homemade clean BBQ sauce

Directions

1. Cook your lentils according to instructions on the package.
2. When the lentils are almost done heat a large skillet over medium heat.
3. Add your onion & saute until slightly browned.
4. Add your cooked lentils along with the rest of the ingredients to the skillet.
5. Cook mixture for about 10 minutes or until the liquid is absorbed.
6. Serve lentil BBQ mixture on a sprouted whole grain toasted bun. I added some brown spicy mustard & lettuce as well. Enjoy!

Don’t forget to follow my Instagram @thekellydiet for more recipes from me!

Lentil Loaf

I don’t make vegan meatloaf or meatballs often & I’m not sure why because every time I do I love them!

This was my dinner last night. Give it a shot, you won’t regret it!

These Lentil Loaf Muffins are:

• Clean
• High in Fiber & protein
• Dense
• Full of flavor
• Filling
• Cruelty-free

• Servings: 2-4
• Time: 1 hr
• Difficulty: medium
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Credit: thekellydiet.blog

Ingredients

• 1/2 c dry brown/green lentils
• 1/3 c chopped onion
• 3 tsp minced garlic
• 1 large carrot, peeled & chopped
• 1 c cubed sweet potato chunks
• 1 c quick or rolled oats
• 1/4 c tomato paste
• 2 T ground flaxseed
• 3 T nooch/ nutritional yeast
• 2 T pure maple srup
• 1 T apple cider vinegar
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp Flavor God’s Everything spicy seasoning
• 1/4 tsp cayenne
• 1/4 tsp black pepper
• Pinch of pink himalyan salt

Directions

1. Preheat your oven to 375F. Spray 6 muffins tins with nonstick cooking spray or a loaf pan.
2. Cook lentils according to instructions on package.
3. Saute onion, garlic, carrots & sweet potato until softened (about 10 minutes).
4. Add lentils, saute mix & the rest of your ingredients to a food processor.
5. Pulse until mixture is just combined & texture is sticky.
6. Distribute batter among your 6 muffin tins or all into one loaf pan.
7. Spread a light layer of ketchup on top of the loaf.
8. Bake muffins at 375F for 25 minutes or loaf for about 30-35 minutes. I served mine in a bowl along with seasoned spaghetti squash & sauteed cabbage & orange bell pepper. Enjoy!

Bye for now as I will be on vacation for a week! Excited but also ah I have to leave this little cutie 😦

Falafel Buddha Bowl

Veganism is not only cruelty free to animals but to the environment & your health as well.  3 simple & awesome reasons to go plant-based.  Seriously, what other convincing would someone need?!

I loveee Buddha Bowls. If you’ve never heard the term, let me explain. In essence, it is a plant-based overstuffed bowl resembling the belly of Buddha. These bowls are loaded with proteins (no meat obviously), grains, & vegetables – either raw or roasted. Similar terms you may see for these types of meals are hippie-bowls, nourish-bowls, macro-bowls, etc.

Buddha bowls can be very easy & fast to make. I made this bowl on the weekend so was excited to have extra time to bake up some healthy lentil & quinoa filled falafels!

• Servings: 2-3
• Time: 1 hour
• Difficulty: medium
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Ingredients

Falafels:

• 1/2 c red lentils
• 1/2 c rainbow quinoa
• 1/2 red bell pepper, chopped
• 2 long flat kale leaves or a handful of baby kale
• 2 T chopped cilantro
• 2 T chopped onion
• 1 tsp minced garlic
• 1 tsp paprika
• Pinch of Himalayan salt
• Ground pepper to taste

Beet Hummus:

• 1 can chickpeas (drained & rinsed)
• 1 small roasted beet, chopped
• Juice from half a lemon
• Small handful cilantro
• 1 tsp garlic powder

Pea Mash:

• 1 can organic peas (drained & rinsed)
• Handful of fresh basil
• 2 T or more of nutritional yeast/ nooch

Dressing:

• 1/4 block firm tofu
• Juice from half a lemon
• Small handful cilantro
• Just enough unsweetened almond milk to get smooth consistency

Tortilla chips

• 2 low carb, high fiber & protein tortillas
• Taco Seasoning (I like FlavorGod)

Fillers:

• Wasabi Seaweed/ Nori Chips (I bought these)
• Diced tomato
• Nutritional yeast/nooch

Directions

Falafels:

1. Cook the lentils & quinoa according to direction.
2. Once lentils are cooked add to a food processor with the rest of the falafel ingredients, except for the quinoa. Process & stir until all ingredients are combined.
3. Mix in the cooked quinoa.
4. Let mixture cool so as not to burn your hands & then role an ice cream scooper size amount of dough into a ball.
5. Place on a baking sheet lined with a silpat or parchment paper & bake at 425 degrees for 16-20 minutes, flipping halfway through.

Beet Hummus:

1. Simply add all ingredients to a clean food processor.
2. Processor & stir until combined. I like to leave mine a bit chunky.

Pea Mash:

1. Simply add all ingredients to a clean food processor.
2. Processor & stir until combined.

*I used leftover mash that I had made for this veggie sandwich a few days prior & stored in a mason jar in the fridge. Sandwich recipe is on my Instagram page @thekellydiet.

 

Tortillas:

1. Cut each tortilla into 6 pieces like you would a pizza.
2. Place on a baking sheet lined with a silpat or parchment paper.
3. Sprinkle seasoning on top.
4. Bake at 425 degrees for 6-8 minutes or until crispy.

Assemble:

1. Simply add everything to a bowl with desired amounts*. Start with the base of falafels, tortilla chips, tomato & nori sheets.
2. Top with your hummus & pea mash.
3. Sprinkle with nutritional yeast.

Remember this is a Buddha Bowl so be generous in your amounts 🙂