Maple Sweet Potato Bread

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Peppermint Hot Cocoa Overnight Oats!’

 

This healthy sweet potato bread is so delicious that I have a hard time not finishing the whole thing myself!

What makes this bread healthy? It’s made of fiber-filled, protein-packed and energizing ingredients!

Not to mention it’s super easy to make 🙂

I’m going to give you 2 options in the recipe. One will reduce the amount of oil and syrup used to make it even healthier. If you are looking for more of that dessert bread leave the original amount.

Let’s get baking!

• Servings: 1 loaf
• Time: 1 hr
• Difficulty: easy
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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 1 c organic whole wheat flour (find one high in fiber & protein)
• 1 c organic old fashioned or rolled oats
• 1/3 c organic unsweetened coconut flakes
• 3T coconut flour
• 1/2 T cinnamon
• 1 tsp baking soda
• Pinch of pink himalayan salt

Wet Ingredients:

• 1 1/2 c organic sweet potato puree
• 1/2 c melted coconut oil OR 1/4 c melted coconut oil + 1/4 c non-dairy milk
• 1/2 c pure maple syrup OR 1/4 c pure maple syrup + 1/4 c natural apple sauce

Additional:

• 1/3 c white chocolate chips (optional)

Directions

1. Preheat the oven to 395F. Spray a loaf pan with non-stick cooking spray & set aside.
2. Add all your dry ingredients to a medium sized bowl & whisk to combine.
3. Add all your wet ingredients a large bowl & mix until combined.
4. Pour your dry ingredients into your wet & mix until just combined.
5. Fold in your white choc chips.
6. Pour your batter into your loaf pan & smooth with a spoon so that it is evenly distributed.
7. Bake for 45 minutes or until a toothpick comes out clean. Enjoy!

If you’re on Instagram & make this recipe tag @thekellydiet & #thekellydiet so I can share!

 

 

Jicama & Cauliflower Buffalo Bites

 

 

I am obsessed with my ‘Buffalo Cauliflower Steak‘ recipe. Because I could eat it every day I decided to try to make it even healthier without compromising taste.

How I’ve changed the recipe:

• I used half the amount of hot sauce cause the first one is reallyyyy hot. You can leave it with the full amount though. All depends on your desired heat level.
• I reduced the amount of flour used.
• I replaced the sprouted spelt flour with coconut and garbanzo bean flour.
• I adjusted the spices a bit.
• I tried baking jicama in the buffalo batter!
• I added a vegan yogurt sauce to dip it in. This also helps with the heat 🙂

I personally loveddd how this turned out. I ate the entire cauliflower by myself and didn’t have to have any guilt about it.

You can check out the original recipe here to see which you might prefer or if you want to try making something somewhere in the middle of these two recipes.

Now on to the new version!

• Servings: 1-3
• Time: 45 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1 head cauliflower (I used an orange one)
• 1/3 of a jicama
• 1/2 T flaxseed
• 2 T garbanzo bean flour
• 1 T coconut flour
• 1/4 – 1/2 c hot sauce (depending on desired heat level)
• 1/4 c non-dairy milk
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp taco seasoning (I used Flavor God)
• 1/4 tsp ground pepper

Yogurt Dipping Sauce:

• Non-dairy greek yogurt mixed with just a little cumin

Directions

1. Preheat your oven to 350F.
2. Chop your head of cauliflower either into steaks, florets, or both.
3. Cut the skin off your jicama and cut into fry shapes.
4. Add the rest of the ingredients to a large bowl & mix until combined.
5. Dip cauliflower & Jicama on all sides into the sauce.
6. Place onto a baking sheet lined with parchment paper.
7. Bake for 35 minutes minutes or until crispy.
8. Mix in a little cumin into non-dairy greek yogurt for a dipping sauce.
9. Serve straight out of the oven after slightly cooled. Enjoy!

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

And so everyone knows, tomorrow is my dog’s 3rd birthday!!!

 

Vegan Buffalo Cauliflower Steak

So this IS the best dinner I have eaten in months. I feel like I could eat it every day it was so good.

This recipe makes Vegan Buffalo Cauliflower. You can use one head of cauliflower to make ‘Steak‘ and ‘Taco Meat.’ Cut your cauliflower length wise to make steak slices, and the rest of the head into florets for your taco meat.

You will first make your buffalo sauce and then mix your cauliflower into that.

Personally I like my Buffalo Cauliflower Steak plain because it was so good on it’s own I didn’t want anything else in my bite. However, making it into a layered sandwich sounds pretty good too 🙂

I recommend all of my recipes of course!

But please, do not miss out on making this one!!!

Buffalo Cauliflower Steak

• Servings: 4
• Time: 45 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1 head cauliflower (I used an orange one)
• 1 T flaxseed
• 1/2 c sprouted spelt four
• 1/2 c non-dairy milk
• 1/2 c hot sauce
• 1/2 c water
• 2 tsp garlic powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp taco seasoning (I used Flavor God)
• 1/4 tsp ground pepper

Directions

1. Preheat your oven to 400F.
2. Chop your head of cauliflower either into steaks, florets (for tacos), or both.
3. Add the rest of the ingredients to a large bowl & mix until combined.
4. Add cauliflower into the bowl & mix in the sauce.
5. Spread onto a baking sheet lined with parchment paper.
6. Bake for 35 minutes minutes or until crispy. Eat as is or make into a sandwich or tacos! 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 great 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
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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 🙂

 

Creamy, Indian Chickpea Salad

Haven’t you heard?! 

The best things in life are cruelty free!

Just like this Creamy, Indian Chickpea Salad! This recipe makes for a great food prep. You can also easily make it your own by replacing or adding different veggies or herbs & adjusting the spices.

Make this high protein & fiber meal your own! What would you add or remove to it?!

• Servings: 4
• Time: 10 minutes
• Difficulty: easy
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Credit: thekellydiet.blog

Ingredients

Veggie Ingredients:

• 1 purple sweet potato, baked & diced
• 1 can chickpeas, rinsed
• 1 cucumber, peeled & diced
• 1/4 red onion, diced
• 1 c spicy sprouts

Dressing:

• 1/2 c non-dairy yogurt
• Juice from 1 lime
• 1 tsp ground cumin
• 1/2 tsp cayenne
• 1/4 tsp garlic powder

Directions

1. Add your veggie ingredients to a large bowl.
2. Mix the dressing ingredients, separately.
3. Add the dressing to the veggies & use clean hands to mix until combined.
4. Top with dried cranberries if desired. Serve immediately or cover & refrigerate for food prep. 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 great weekend!

 

Tea Time, Chocolate Chip Cookies

So why ‘Tea Time’ Cookies? These cookies are a bit more dry like a biscotti than a normal chocolate chip cookie.

These cookies are sure to power you up as they are packed with protein & fiber. They are also gluten & grain free. I ensure that you will be sweet tooth satisfied, full & energized with these cookies!

• Servings: 3-6
• Time: 25 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 c almond flour
• 1/4 c coconut flour
• 1 tsp baking soda
• Pinch of pink himalayan salt
• 1/4 c melted coconut oil
• 1/3 c almond butter
• 1 1/2 tsp vanilla
• 1 flax egg (Mix 1 T ground flax with 3 T water)
• Small handful non-dairy chocolate chips

Directions

1. Preheat your oven to 350F.
2. Prepare your flax egg in a small bowl & let rest for at least 5 minutes to thicken.
3. Add all of your dry ingredients to a medium size bowl & whisk.
4. Add your wet ingredients to a small bowl & whisk.
5. Pour your wet into your dry. Use your hands to mix & combine the dough together.
6. Fold in your chocolate chips.
7. To bake: I divided my dough among 3 small tart tins (sprayed with non-stick spray) & baked them for 16 minutes. You can also bake the batter on a cookie sheet as you would normal cookies for 14-16 minutes or until golden. Enjoy!

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

Who will you have tea time with?!

Coffee Cake Pronuts

Pronut… Protein Donut 🙂

Not only are these donuts filled with protein but they are also:

1. Free of refined sugar
2. Oil-free
3. High in fiber
4. Clean
5. Filling
6. A crowd pleaser
7. Delicious!

If you do not have a donut tin feel free to make these into muffins, you would just have to adjust the cook time for a bit longer.

These turned out so yummy & delicious. I will absolutely be making them again 🙂

• Servings: 5
• Time: 30 mins
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

Steusel:

• 1/2 c almond flour
• 2 T pure maple syrup
• 1 tsp cinnamon

Donut base:

• 1 c oat flour (blend rolled or quick oats in a blender until forms a fine powder)
• 1/4 c pea protein
• 2 scoops plant-based peanut butter protein powder (I like orgain)
• 1/2 c unsweetened apple sauce
• 1/2 c plant-based milk of choice (I use Good Karma‘s Flax + protein milk)
• 2 tsp lemon juice
• 1/4 c date sugar
• 2 tsp baking powder
• 1 tsp baking soda
• Pinch of pink himalayan salt

Directions

1. Preheat your oven to 350F.
2. Spray 5 donut tins with non-stick cooking spray & set aside.
3. Add all Streusel ingredients to a small bowl, whisk, & set aside.
4. In a large mixing bowl add all of your Donut Base Ingredients.
5. Mix your ingredients until well combined.
6. Distribute batter among your 5 donut tins (I used my fingers) & smooth with a spoon.
7. Sprinkle each battered filled donut tin with your streusel, until none remains & gently press the stresul down into the batter with a spoon.
8. Bake at 350F for 13-15 minutes.
9. I find it best to run a spoon along the insides of the donut tins, once removing from the oven, separating the donut from the tin so they do not stick, but then I allow them to cool before completing removing the donuts from the tin. Enjoy!

And here is what my dog was doing while I baked, lol. Who would you share these pronuts with?!

 

 

Molasses Plum Muffins

I love these muffins. I have made them twice, once as a gingerbread flavor & the other as a pumpkin flavor. I will include both recipes in this post. I think I personally like the gingerbread ones better, but you can never go wrong with pumpkin. The pumpkin ones are 100% vegan. You would have to replace the greek yogurt & honey in the gingerbread recipe with non-dairy yogurt & agave to make vegan.

These muffins are:

• Dense but soft
• Healthy
• Protein & fiber packed
• Free of refined sugar
• Oil free
• Sweet without being too sugary

So now that plums are in season, I suggest going to the Farmer’s market, buying some delicious plums & making these muffins 🙂

Gingerbread Plum Muffins

• Servings: 12
• Time: 30 mins
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 1 1/2 c old-fashioned or rolled oats
• 3/4 c coconut flour
• 2 T date sugar
• 1 T baking powder
• Pinch of himalayan salt
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg

Wet Ingredients:

• 1 1/2 T organic molasses
• 1/2 c unsweetened apple sauce
• 1 1/4 c unsweetened plant-based milk of choice
• 1 tsp vanilla extract
• 1/4 c plain greek yogurt (or non-dairy)
• 2 T raw honey (or agave)

Fold Ins:

• 3 small plums

Directions

1. Preheat the oven to 350F.
2. Spray the holes of a 12 muffin tin with non-stick cooking spray.
3. Add all dry ingredients to a food processor or blender. Blend until combined
4. Add all wet ingredients to a large bowl & whisk.
5. Pour dry ingredients into wet & stir until combined (Or combine with clean hands).
6. De-pit & chop up the plums. Fold into the mixture using your hands.
7. Distribute batter among the 12 muffin tins & slightly press down with your fingers.
8. Sprinkle each with a few additional oats (optional)
9. Bake at 350F for 16-18 minutes.
10. Allow to cool slightly before removing. Enjoy!

And before we get to the pumpkin muffins here is a pick of my dog at brunch just because..

Pumpkin Plum Muffins

• Servings: 12
• Time: 30 mins
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 1 1/2 c old-fashioned or rolled oats
• 3/4 c coconut flour
• 2 T date sugar
• 1 T baking powder
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/4 tsp allspice

Wet Ingredients:

• 1 1/2 T organic molasses
• 1/2 c unsweetened apple sauce
• 1 tsp vanilla extract
• 1/4 c pumpkin puree
• 1 1/4 c unsweetened plant-based milk of choice

Fold Ins:

• 1 small plum

Directions

1. Preheat the oven to 350F.
2. Spray the holes of a 12 muffin tin with non-stick cooking spray.
3. Add all dry ingredients to a food processor or blender. Blend until combined
4. Add all wet ingredients to a large bowl & whisk.
5. Pour dry ingredients into wet & stir until combined (Or combine with clean hands).
6. De-pit & chop up the plum. Fold into the mixture using your hands.
7. Distribute batter among the 12 muffin tins & slightly press down to smooth batter into the holes with your fingers.
8. Sprinkle each with a few additional oats (optional)
9. Bake at 350F for 16-18 minutes.
10. Allow to cool slightly before removing. Enjoy!

Which version will you try?!

Fudge Protein Pudding

So. If you have never heard of 22 Days Nutrition, I am glad that I can bring this awesome brand to your attention.

Their products are not only delicious but…

• USDA Organic
• 100% Plant-based
• Vegan
• Soy-Free
• Gluten-Free
• Made from clean & simple ingredients
• They also have a meal delivery service

I was sent a package with 4 boxes of their bars & a large container of their chocolate protein powder. The giveaway will be something similar to this. Click this link to my Instagram page to enter to win! ENTER THE FREE GIVEAWAY!!!

And so with this package I came up with this awesome recipe that I am excited to share with you & hope you try.

This Fudge Protein Pudding is…

• Thick & creamy
• Chocolatey
• Healthy
• Low calorie
• Low fat
• High fiber & protein
• Vitamin packed
• Delicious 
• Easy to make

• Servings: 2
• Time: 5 mins + chill time
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

*22 Days Nutrition Products are available at Target

Pudding:

• 1 c pumpkin puree
• 1 scoop 22 Days nutrition chocolate protein powder
• 2 T unsweetened cocoa powder
• 1/4 c unsweetened plant based milk
• 2 T pure maple syrup

Toppings:

• Chia Pudding
• Almond Butter
• 22 Days Nutrition, Peanut Butter Chocolate Chip Protein Bar

Directions

1. Add all of the Pudding ingredients to a food processor or blender.
2. Blend until combined & smooth.
3. For best flavor cover & allow pudding to chill in the refrigerator for at least 2 hours.
4. When ready to eat, add it to a bowl & assemble! – 1) Scoop some chia pudding into the bowl. 2) Chop up one protein bar & place on top. 3) Drizzle on some almond or sunflower seed butter 🙂 YUMMMM!

What would you top your pudding with?

Butterfly Pea Flower Overnight Oats

I’m going to guess you read the title ‘Butterfly Pea Flower‘ & thought, ‘what?’

Well let me tell you about it! I came across Organic Dried Butterfly Pea Flower Tea while browsing Amazon Prime (one of the World’s greatest inventions, obviously).This tea…

• is full of antioxidants & has been proven through clinical research.
• has anti- glycation properties (helps prevent against skin aging).
• has anti-inflammatory & pain relieving properties.
• And for someone into food aesthetic, it makes a gorgeous blue tea. AND if you add a bit of lemon juice it can turn a purple–pink!

As an avid tea drinker & natural baker, I was excited 🙂

This is the first recipe I have made with the tea. I look forward to sharing this one with you and many more to come!

Butterfly Overnight Oats

• Servings: 2
• Time: 25 mins & then overnight
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

This recipe contains only 4 ingredients & doesn’t use any sugars or sweeteners! (If you want to make it sweeter add some berries!)

• 1 c unsweetened plant-based milk of choice
• 3 T dried pea flower tea
• 1 c rolled oats
• 1/2 c plain greek or non-dairy yogurt

Directions

1. Add 2 T of your tea to an infuser.
2. Bring your plant-based milk to a boil in a small pot & add the infuser (could also use a food strainer if do not own an infuser).
3. Turn heat to low & simmer for 20 minutes. (Your milk will turn more blue as time passes.)
4. Add your oats to a mason jar or container, pour in your tea & mix together with a fork.
5. Add in your yogurt & last 1 T of dried tea & mix again.
6. Cover & refrigerate for at least 4 hours, preferable overnight.
7. In the morning eat as is or add some toppings! I added sliced banana, a bit more dried tea, bee pollen & hemp hearts. Enjoy!

What else would you make with this tea?!