Lemon Poppyseed Pronuts (oil + sweetener free)

Before diving into this recipes don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Chia Swirl Breakfast Bowl’ 🙂

Now as for these ‘pronuts’… protein donuts  🙂

They are:

• Refreshing
• Light but filling
• Healthy
• Clean
• Oil free
• Sweetener free
• Protein & fiber packed

You will enjoy the smells while baking these pronuts too thanks to that fresh lemon zest!

Enjoy these pronuts for breakfast, snack, or dessert!

Lemon Poppyseed Pronuts

• Servings: 6 donuts
• Time: 25 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 1 1/2 c quick oats (gluten-free if needed)
• 1/2 c garbanzo bean flour
• 1 T flax
• 2 T poppy seeds
• 1 tsp baking soda
• 1/2 tsp baking powder
• Pinch of pink himalayan salt
• Zest from 2 lemons

Wet Ingredients:

• 1 c natural apple sauce
• 3/4 c freshly squeezed lemon juice
• Sweetener if desired*

*I didn’t use any sweetener. If you’d like to add some I’d recommend just 1/4-1/3 raw local honey or agave. If using, reduce the amount of apple sauce used by the amount of sweetener you add.

Directions

1. Preheat the oven to 350F. Spray the holes of a 6 hole donut tin or a 9 hole muffin tin with coconut oil spray & set aside.
2. Add all your dry ingredients to a medium sized bowl & whisk to combine.
3. Add in your wet ingredients & mix until everything is combined.
4. Distribute batter evenly among your donut or muffin holes.
5. Bake for 18 minutes or until a toothpick comes out clean & your edges are golden brown. Enjoy!

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

Happy Almost Friday!

 

 

Lemon Banana Muffins

Before diving into this recipes don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘The Hulk’ aka, Green Juice 🙂

Now as for these muffins… 🙂

They are:

• Refreshing
• Light but filling
• Healthy
• Clean
• The perfect amount of sweetness

You will enjoy the smells while baking these muffins too! That fresh lemon zest is such a wonderful smell in the kitchen 🙂

Enjoy these muffins for breakfast, snack, or dessert!

• Servings: 9 muffins
• Time: 25 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 1 1/4 c quick oats (gluten-free if needed)
• 1/2 c coconut flour
• 1 T flax
• 1 T chia seeds
• 1 tsp baking soda
• 1/2 tsp baking powder
• Pinch of pink himalayan salt
• Zest from 2 lemons

Wet Ingredients:

• 2 ripe bananas
• 3/4 c freshly squeezed lemon juice
• 1/4 c raw local honey or agave

Directions

1. Preheat the oven to 350F. Spray a 9 holes of a muffin tin with coconut oil spray & set aside.
2. Add all your dry ingredients to a medium sized bowl & whisk to combine.
3. Add in your wet ingredients & beat until bananas are pureed & everything is combined.
4. Use an ice cream scooper to distribute batter among your 9 muffin holes. Top with additional lemon zest.
5. Bake for 18 minutes or until a toothpick comes out clean & your edges are golden brown. Enjoy!

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

I hope everyone had a good weekend!

 

 

Slow-Cooker Baked Pumpkin Oatmeal

MMM… what’s that smell?

It’s Baked Pumpkin Oatmeal cooking in the Crock-pot & does it smell good!

This slow-cooker oatmeal is different than your average oatmeal because it’s thickened up while maintaining that creamy texture!

You won’t need a spoon for this oatmeal. Grab a fork & you’ll be good to go!

Why you will love this baked oatmeal:

1. The warm pumpkin spice smell & taste.
2. The thick & creamy texture.
3. It makes for an excellent food prep.
4. It is high in fiber & protein.
5. It is low in calorie & fat.

Overall, it is healthy & delicious!

• Servings: 4
• Time: 1 1/2 hrs
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Note* This recipe uses rolled/ old-fashioned oats which is why the cooking time is so short. Steel cut oats would need a longer cooking time.

• 2 c rolled or old-fashioned oats
• 1 c pumpkin puree
• 3 c unsweetened plant-based milk of choice
• 1/4 c pure maple syrup (optional)
• 1/2 T cinnamon
• 1/2 T pumpkin pie spice
• Pinch of pink himalyan salt
• 1/2 c muesli + more to sprinkle on top

Directions

1. Add all ingredients, except the muesli, to a slow-cooker.
2. Stir & cook on low for about 1.5 hrs.
3. When the liquid is absorbed & texture is thick, stir in the muesli.
4. Allow to cool slightly. Eat right away or transfer to jars, sprinkle with additional muesli, cover & store in the fridge. Eat cold or reheated. Enjoy!

Wouldn’t you get out of bed for the warm smell of pumpkin cooking?!

Pumpkin Cauliflower Overnight Oats & Pumpkin Spice Protein Cookies

If you have ever baked with pumpkin puree you know that it is almost inevitable that you will have quite a bit of leftovers. I have never cooked or baked something that used a whole can or box of pumpkin puree. Luckily there are so many recipes you can make with it! So, today I want to share with you two recipes to make with your leftover pumpkin puree.

You can make your own puree, but to save a whole lot of time I like to use boxed organic pumpkin puree.

So, let’s get to Recipe #1!

Pumpkin Cauliflower Overnight Oats

• Servings: 4
• Time: 15 mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog

This recipe makes a great food prep for breakfast for the week!

Ingredients

• 1 small head cauliflower (about 4 c cauliflower rice)
• 1 c oats
• 2 scoops plant-based vanilla protein powder
• 1 1/2 c unsweetened almond milk (or other plant-based milk of choice)
• 1/2 c pumpkin puree
• 2 tsp pumpkin pie spice
• 1/4 c pure maple syrup

Directions

1. Either buy cauliflower rice or make it yourself.
2. Add all ingredients to a medium sized pan.
3. Bring to medium heat.
4. Stir & simmer for about 12-15 minutes, or until liquid is absorbed.
5. Allow mixture to cool, divide & transfer to 4 jars or containers.
6. Top with the yogurt (optional).
7. Seal & refrigerate.
8. Grab before you leave in the morning to eat for breakfast at work. Enjoy cold.

And here is my veg dog excited for some cauliflower 🙂

K, Recipe number 2!

Pumpkin Spice Protein Cookies

• Servings: 7 big cookies
• Time: 25 mins
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

• 2 T ground flax, 6 T water (to make flax egg)
• 1 c oats
• 2 T coconut flour
• 1/2 c pumpkin puree
• 1/4 c pure maple syrup
• 1 tsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 c uncooked quinoa (rinsed)
• 1/4 c dried cranberries

Directions

1. Mix the ground flax with the water in a small bowl & set aside for at least 5 minutes.
2. Add the next 6 ingredients to a food processor.
3. Process until combined.
4. Add in the flax egg & process again.
5. Transfer mixture to a bowl & stir in the quinoa & cranberries.
6. Scoop 2 T of batter at a time onto a prepared baking sheet & smooth with a spoon.
7. Bake at 350F for 10 minutes.
8. Allow to cool before removing from sheet. I like mine best stored in the fridge & eaten cold. Enjoy!

For MANY more pumpkin recipes, like this “6 ingredient Pumpkin Mousse”, check out @thekellydiet

 

Vegan Sweet Potato Enchiladas

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

Like my dinner last night…

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.

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!

• Servings: 4-5
• Time: 50 mins
• Difficulty: medium
• Print

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.
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.
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!

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

Savory Fig flatbread

FIGS!!!

I loveee fresh figs. They have a mildly sweet taste with a subtle hint of berry. You can’t go wrong eating a fresh fig solely on it’s own. The sad part is I can only find them in select stores a few times during the summer. They first usually appear in northeast produce markets in late June with a season that lasts through early fall.

This weekend I went to the Farmers Market to very sadly find out it was closed due to another event. To cheer myself up I drove to the produce market hoping they would have either persimmons, kumquats or fresh figs. And as you can see, figs they had!

This recipe is yet again my favorite – Yummy enough for dessert yet healthy enough for breakfast.

The base is a zucchini breakfast cookie, topped with PB2, fresh figs, strawberry, banana & fresh basil.

• Servings: 1-2
• Time: 30 minutes
• Difficulty: easy
• Print

Ingredients

Breakfast Cookie Base:

• 1 T ground flax
• 3 T water
• 1/2 c oats
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp vanilla extract
• 1/4 tsp baking soda
• Pinch of pink himalayan salt
• 1/4 c shredded zucchini
• 1.5 T unsweetened apple sauce

Topping Ideas:

• PB2, prepared (or any other nut butter of choice)
• 1 fresh fig, sliced
• 2 small strawberries, sliced
• 1/2 a banana, sliced
• A few pieces of fresh basil

Directions

1. Preheat oven to 350F.
2. In a small bowl mix the ground flax with the water to prepare a flax egg & set aside for at least 5 minutes to set.
3. Add the dry cookie base ingredients to a medium size bowl & mix with a fork.
4. Add the apple sauce, zucchini & flax egg to the bowl & mix again until well combined.
5. Pour mixture onto a baking sheet lined with parchment paper.
6. Use a spoon to form & smooth batter into a large circle.
7. Bake for 20 minutes.
8. Allow to cool & then top with desired toppings. Enjoy!

I ate mine for lunch along with a medium sized bowl of sauteed veggies & Italian seitan sprinkled with nutritional yeast. What topping will you add to your flatbread?!