Pumpkin Brownies (2 ways)

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Soft, Pumpkin Breakfast Cookies!’

Now for some brownies!

I made two Pumpkin Brownie versions.

1) One is fluffier, lower in sugar and a good healthy option even for breakfast!

2)The other is fudgier and more dessert like.

Both are:

• 100% vegan
• Rich in nutrients from the pumpkin 
• Filling
• Protein & fiber packed
• Delicious!

You can add chocolate chips or nuts to your batter. Top these baked brownies with nut butter or non-dairy whip cream. However you like your brownies, make them your own!

Breakfast Pumpkin Brownies

• Servings: 9
• Time: 35 mins
• Difficulty: easy
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Credit: thekellydiet.blog @thekellydiet

Ingredients

Ingredients:

• 1 c organic pumpkin puree
• 1 ripe banana
• 3 T raw local honey or pure maple syrup
• 1 1/2 c garbanzo bean flour
• 1/4 c raw cacao powder
• 1/2 tsp baking soda
• dash himalayan salt

Directions

1. Preheat oven to 350F.
2. Spray an 8×8 pan with olive oil spray & set aside.
3. Add all dry ingredients to a large mixing bowl & whisk
4. Add your wet ingredients to a medium sized bowl & whisk.
5. Pour your wet into dry & mix until combined.
6. Pour batter into tin & bake for 25 minutes.
7. Allow to cool before removing from pan. I ate mine drizzled with almond butter for breakfast and as a snack. Enjoy!

The more dessert like brownies I used whole wheat flour. I finally found a whole wheat flour that has just as much protein & fiber as other coconut and garbanzo bean flours! It’s Prairie Gold Whole Wheat Flour. I found it at Sprouts. It can also be bought on Amazon.

Fudgey Pumpkin Brownies

• Servings: 18
• Time: 35 mins
• Difficulty: easy
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Credit: thekellydiet.blog @thekellydiet

Ingredients

Ingredients:

• 1 15 oz can organic pumpkin puree
• 1 c pure maple syrup
• 1/2 c melted coconut oil
• 1 c + 2 T whole wheat flour
• 1/3 c raw cacao powder
• 1 T pumpkin pie spice
• dash himalayan salt

Additional:

• non-dairy chocolate chips

Directions

1. Preheat oven to 350F.
2. Spray an 9×12 pan with olive oil spray & set aside.
3. Add all dry ingredients to a large mixing bowl & whisk
4. Add your wet ingredients to a medium sized bowl & whisk.
5. Pour your wet into dry & mix until combined.
6. Pour batter into tin. Sprinkle the top with a small handful of chocolate chips.
7. Bake for 25 minutes.
8. Allow to cool before removing from pan. I like them best eaten cold after refrigerated. Enjoy!

Happy Sunday!

 

 

 

Crustless Pumpkin Pie

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘4 ingredient, Spaghetti Squash Bowl!’

Now for some pie!

You’re hungry. You don’t want to make something that requires 1,000 ingredients you don’t own. You want something sweet but not loaded with butter & sugar. It’s fall so, pumpkin is a must. Well…. here is the perfect solution!

This Crustless Pumpkin Pie is….

• 100% vegan
• Rich in nutrients from the pumpkin 
• Lower in sugar than regular pie
• Sweet
• Filling
• Contains flax which is good for your hair & skin
• Delicious!

• Servings: 45
• Time: mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog @thekellydiet

Ingredients

Ingredients:

• 1 15 oz. can pumpkin puree
• 3/4 c non-dairy milk
• 1/3 c organic coconut sugar (I used Now Foods Official)
• 1/2 c plain, non-dairy greek yogurt (I used Ripple.)
• 3 T ground flax
• 1 T cornstarch
• 2 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg

Toppings:

• Dairy- free whipped cream

Directions

1. Preheat oven to 350F.
2. Spray a pie tin or 3 small tart tins (bottom & sides) with olive oil spray & set aside.
3. Add all ingredients to a large mixing bowl & whisk until combined.
4. Pour into tin & bake for 35-40 minutes.
5. When done baking, place pie in freezer for 20 minutes before removing from tin.
6. Top with non-dairy whip cream. I suggest keeping any leftovers covered & refrigerated. Enjoy!

Happy Baking 🙂

 

 

Healthier Homemade Pop-Tarts

My sister is having a 90’s themed party for her 30th birthday.

When I think of the 90’s I think of Nickelodean & a lot of junk food.

Seriously, did we eat anything healthy then? My mom always made our lunches & cooked dinner. But, lunch would be a sandwich, milk, chips & a dessert – because chips alone aren’t a dessert? That dessert would be things like a Twinkie, fruit roll up or a Hoho.

What other food is 90’s? 

• Fruit by the Foot
• Bagel Bites
• Mini hotdogs
• Dunkaroos
• Go-gurt
• Pop-Tarts!

While the 90’s junk food is defiantly not approved by The Kelly Diet, that doesn’t mean we can’t make our own version that is 🙂

Now, these could be healthier. I opted to buy a store bought vegan pie crust from Whole Foods instead of making mine own simply because of time & quantity I was making. So, these are not the healthiest item on The Kelly Diet menu, but they are still much healthier than a regular pop-tart, made with real fruit & absolutely delicious!

• Servings: 8
• Time: 50 mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 2, 2 count packages of Vegan Frozen Pie Crusts (I found some at Whole-foods)
• 3 C frozen organic cherries, pitted
• The juice from 1 lemon
• 2 T raw local honey or agave
• 1 T corn starch
• 2 T coconut oil

Directions

1. Remove all 4 pie crust from tins & allow to thaw.
2. Preheat the oven to 375F.
3. Add your cherries, lemon juice, honey or agave & corn starch to a medium sauce pan.
4. Cook on medium heat until cherries thaw.
5. While on low heat mash everything together until combined. Remove from heat & allow to cool.
6. Cut pie crust into rectangles.
7. Add 1-2 T of cherry filling to the middle of one rectangle. Place another rectangle on top & use a fork to lightly press edges together.
8. Transfer to a baking sheet lined with a silpat or parchment paper.
9. Repeat until all pie crust & filling is gone.
10. Top each crust with a little coconut oil & use the tips of your fingers to spread the oil to cover the entire top surface area.
11. Bake for 20 minutes. Allow to cool. I drizzled prepared powdered chocolate peanut butter on top of mine. You could chose to leave plain or top with more cherries. Enjoy!

A nice thing about these Pop-Tarts are that you can make them in advance, seal & freeze. Just unthaw the night before you want to serve them! Side-note, they are DELICIOUSSS cold. 

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

 

 

Nutritious Vegan Pumpkin Pie

Shhh, i’ve got a secret…

Do you like pie?

Do you try/want to eat clean?

Do you wish desserts could be low in fat.

Do you want a dessert to be so healthy that you could eat it for breakfast or as a post-workout snack, while still remaining delicious?!?!?!

Well…. here you go 🙂

• Servings: 8
• Time: 1 1/2 hrs
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

CRUST:

• 1 1/2 c rolled oats (gluten-free if needed)
• 1/3 c cornmeal
• 1 tsp baking powder
• 1 ripe banana
• 1/4 c unsweetened apple sauce

Filling:

• 1 15 oz can pumpkin puree
• 1/2 c pure maple syrup
• 1 tsp vanilla extract
• 2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• Pinch of ground cloves
• Pinch of himalayan salt
• 2 T coconut flour or cornstarch

Toppings:

• 1/4 c unsweetened raw shredded coconut flakes (optional)

Directions

1. Preheat your oven to 350F.
2. Spray a pie tin with non-stick cooking spray & set aside.
3. In a blender or food processor add all of your crust ingredients & blend until combined. (Depending on the quality of your blender, you may need to transfer batter to a bowl & knead with your hands to get it fully combined & mixed well).
4. Using your hands, spread & flatten your crust batter into your pie tin. Once formed to the pan use a fork to stab the crust a few times so that bubbles do not form while baking. Set aside.
5. In your clean blender or food processor add all of your filling ingredients. Blend until combined.
6. Pour your filling on top of you crust & smooth with a spoon. Sprinkle with coconut flakes if desire.
7. Bake for 30 minutes. After the 30 minutes are up cover the pie with aluminum foil & bake for another 30 minutes.
8. Allow to cool before serving. I topped mine with coconut yogurt and cacao nibs. Enjoy!

Who will you share your pie with?!

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?!