Whole-Wheat Chocolate Cinnamon Buns

Yes these are delicious 🙂

I could toast one of these up every day for a dessert & be extremely satisfied. These Cinnamon Buns are chocolaty, soft, healthy & sweet tooth satisfying.

One thing that makes this dessert healthier is that they are made with organic sprouted whole wheat flour.

I love sprouted grains because sprouting changes the composition of the resulting flour. It results in the creation of a vegetable & not a starch! There are many benefits to eating a sprouted grain over a non-sprouted.

So give these a try! I promise you & anyone you share them with won’t be disappointed 🙂 Who would pass up a healthier, warm chocolaty pastry??? 

• Servings: 6
• Time: 1 hr, 10 minutes
• Difficulty: medium
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Credit: thekellydiet.blog

Ingredients

• 3 C sprouted whole wheat flour + extra for dusting
• 1 1/4 C warm water
• 1/2 C + 2 T raw honey or pure maple syrup
• 1/2 C chopped pistachios, optional*
• 2 oz vegan chocolate, melted
• 2 T coconut oil, melted
• 2 T ground cinnamon
• 2 1/2 tsp yeast
• 1 tsp pink himalayan salt
• 1 tsp vanilla extract

*I wanted to add these to my buns but didn’t have any on hand.

Directions

1. Preheat your oven to 350F.
2. Spray an 8×8 pan with non-stick cooking spray.
3. In a small blow mix the yeast, water & 2 T of your honey or maple syrup.
4. Wait 5 minutes for the yeast to activate.
5. In a large bowl add your flour, salt, & yeast mixture. Start kneading with your hands or with your mixer’s dough hook.
6. Adjust water/flour as needed. Your dough should be soft but not sticky.
7. Knead the dough with your hands for an extra minute & then let sit for 20 minutes.
8. In a medium sized bowl add the rest of your honey or maple syrup, melted chocolate, melted coconut oil, cinnamon & vanilla. Whisk until combined. Fold in your nuts if using.
9. Split your dough into 3 small balls. Roll each with a rolling pin until flat.
10. Distribute & spread your chocolate filling on each flat.
11. Fold each flat in half & cut in half lengthwise. Now twist each piece up into a bun.
12. Place each bun next to each other in your pan.
13. Bake for 30 minutes.
14. Enjoy warm right out of the oven after slightly cooled; or if eating later toast in your toaster oven for 1-2 minutes before serving. Enjoy!

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

I think this recipe deserves a foot five!

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
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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
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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

 

Why are people still counting calories?

STOP COUNTING & WORRYING ABOUT CALORIES! EAT AS MUCH PLANTS AS YOU WANT 🙂

There is no recipe in this post, I just wanted to share a quick thought on something that crossed my mind during lunch today.

I am so fortunate to work for a company that provides a free cafeteria for lunch that is filled with veggies.

While eating today I noticed just how much more packed my tray was (see image above) than anyone else’s around me.

I eat a lot! This is coming from someone that weighs just over 100 lbs (not saying that should be a goal at all, just putting in perspective the amount of food I eat & how much I weigh).

When I say I eat a lot, I mean both the number of times I eat during the day & the quantity. I eat breakfast, lunch, a snack, dinner & another snack.

I know programs like weight-watchers work for people but the idea behind it seems silly to me. I don’t want a bite of a dessert, I don’t want to count points or calories. I want to eat, eat a lot & not think about it.

How do I do this? Simple, 

& they are delicious 🙂

The healthiest populations in the world are plant based!!!