Curried Chickpea Salad & Rosemary Potatoes

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like my ‘The Healthiest Pie around’ recipe.

Now onto these side dishes!

Thanksgiving is in 4 days! Here are 2 healthy & delicious side dishes that everyone can eat 🙂

They are:

• vegan
• gluten-free
• nut-free

Curried Chickpea Salad

• Servings: 10
• Time: 10 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 2, 15 oz. cans garbanzo beans (drained & rinsed)
• 1 c grated carrots
• 1/2 c dried cranberries

Sauce:

• 3 T tahini
• 2 T lemon juice
• 1/2 T ACV
• 1/2 T liquid aminos
• 1/2 T pure maple syrup
• 1 tsp curry
• 1 tsp cumin

Directions

1. Add your chickpeas, carrots & cranberries to a large bowl.
2. Add your sauce ingredients to a small bowl & whisk until combined.
3. Pour your sauce onto your chickpea mixture & mix everything together with a fork. Cover & refrigerate. Enjoy!

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

Rosemary Potatoes & Brussel Sprouts

• Servings: 10
• Time: 1 hr
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1.5 lb small red potatoes
• 2 T coconut oil
• 1 T paprika
• 1.5 tsp rosemary leaves, finely crushed
• 1 tsp garlic powder
• 1/2 tsp pink himalayan salt
• 10 large brussels sprouts
• ground pepper

Directions

1. Preheat your oven to 425F.
2. Rinse your potatoes. Line a baking sheet with a silpat and spread your potatoes onto the sheet.
3. Melt your coconut oil and pour on top of your potatoes.
4. Immediately, while the coconut oil is still hot, sprinkle onto your potatoes the paprika, rosemary, garlic and salt.
5. Mix everything together on the sheet with your hands or a spoon.
6. Bake for 45-50 minutes.
7. While that is baking, slice your brussels sprouts into halves or thirds.
8. With 12 minutes left of the potatoes baking, remove your sheet from the oven. Add your brussels sprouts. Grind fresh pepper across the sheet and mix everything together once more with a spoon.
9. Place back into the oven and allow to finish baking the last 12 minutes. Serve hot. Enjoy!

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

Happy Thanksgiving!

 

 

 

 

Quinoa Pumpkin Chili

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

Now onto this ‘Pumpkin Chili!’

Why to love this recipe:

• Easy to make (thanks to the crockpot)
• Perfect for food prepping
• Filled with veggies that can be swapped for any others you prefer or have on hand
• Filling
• Healthy
• Delicious
• Fall ready
• Vegan as always 🙂

• Servings: 6
• Time: 3-6 hrs
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 3 c filtered water or vegetable broth
• 2 c greens (kale/spinach/chard)
• 1 sliced zucchini
• 1 c uncooked quinoa
• 1 15 oz can organic pumpkin puree
• 1 15 oz can black beans (drained & rinsed)
• 1 15 oz can corn (drained & rinsed)
• 1 6 oz can tomato paste
• 1/2 red onion, chopped
• 1/2 T cinnamon
• 2 tsp black garlic puree
• 1 tsp curry
• 1 tsp turmeric
• 1/2 tsp pink himalayan salt

Directions

1. Add all ingredients to a crockpot.
2. Stir & cook on high heat for 3 hrs, or low for 6.
3. Serve hot. Enjoy!

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

Happy Fall!

 

 

 

 

Ginger Apple Bread

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

Now onto this ‘Ginger Apple Bread.’

This healthy dessert bread is:

• oil-free
• low in sugar
• moist
• fiber & protein packed (thanks to ingredients like quinoa flour)
• clean
• great anytime of the day
• delicious with chunks of apple and a hint of ginger!

• Servings: 9 thick slices
• Time: 45 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 1/2 c organic sweet potato puree
• 1/2 c unsweetened apple sauce
• 1/2 c non-dairy milk
• 1/3 local raw honey
• 1 tsp apple cider vinegar
• 1 tsp pure vanilla extract

Dry Ingredients:

• 1 1/2 c organic sprouted spelt flour
• 1/2 c quinoa flour
• 1/2 tsp pink himalayan salt
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground ginger
• 1/4 tsp ground cloves

Additional:

• 1 medium apple, diced

Directions

1. Preheat the oven to 350F.
2. Spray a loaf pan with non-stick cooking spray & set aside.
3. Add all your wet ingredients to a large mixing bowl & whisk until combined.
4. Add in the dry ingredients & beat until combined.
5. Fold in the diced apples.
6. Pour the entire batter into a loaf pan & smooth.
7.  Bake for about 50 minutes or until edges are crispy &  a knife inserted comes out clean.
8. Allow to cool before slicing. Keep stored in a container for up to 4 days. Enjoy!

Hope everyone had an amazing weekend!

 

 

 

 

Quinoa Rainbow Stew

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Vegan Dog Treats filled with Veggies’!

Now onto this ‘Quinoa Rainbow Stew!’

Why to love this recipe:

• Can be made in a crockpot or on the stove
• Perfect for food prepping
• Filled with veggies that can be swapped for any others you prefer or have on hand
• Filling
• Healthy
• Delicious
• Vegan as always 🙂

• Servings: 3
• Time: 30 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1 c veggie broth or filtered water
• 3/4 c un-cooked quinoa
• 1 15 oz can, petite diced tomatoes
• 1 c cubed butternut squash
• 1/2 a zucchini, sliced
• 1/2 an eggplant, sliced & chopped
• 7 stalks asparagus, chopped
• 1 tsp black garlic puree
• 1 tsp turmeric
• 2 tsp Flavor God’s Everything Spicy seasoning (or other natural spices of choice)

Optional Toppings:

• Fresh Basil
• Nutritional Yeast

Directions

1. Add all ingredients to a crockpot OR large skillet sprayed with avocado spray.
2. Stir & cook on high heat in the crockpot for 4 hours; OR in your skillet on medium heat on the stove for about 20 minutes (or until liquid is absorbed and quinoa is cooked), stirring occasionally.
3. Serve hot with things like fresh basil & sprinkled with nooch. Or cover & refrigerate or freeze as a food prep. Enjoy!

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

Happy Tuesday. It’s never too late to food-prep for the rest of the week!

 

 

 

 

Quinoa Brownie Batter

Happy weekend friends! The weather seems to be fairly good, across the United States at least, so hopefully everyone is enjoying the outdoors!

When you get some time inside try cooking up this Quinoa Brownie Batter! Why? Well, let’s talk about this yummy recipe.

• It will help kick a chocolate craving without the guilt.
• This recipe is protein & fiber packed.
• No sugars, maple syrups, etc. are added.
• Only clean ingredients are used.
• It’s quick & easy to make.
• The recipe is perfect to food prep for the week.
• And per usual here @TheKellyDiet, It’s yummy enough for dessert yet healthy enough for breakfast!

So let’s get cooking!

• Servings: 4
• Time: 25 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1 c quinoa
• 2 c water
• Dash pink himalayan salt
• 1 ripa banana
• 1 scoop (46 g) plant-based protein powder. (I used @drinkorgain ‘s cookies and cream flavor, but you could also use chocolate)
• 1 T cocoa powder
• 1 tsp vanilla extract
• 1/4 c non-dairy milk (I used Ripple’s unsweetened milk)

Optional Toppings:

• Non-dairy chocolate chips
• Goji Berries
• Fresh Mint

Directions

1. Add quinoa, water & salt to a medium size pot. Cook according to instructions.
2. Once cooked & fluffy, keep on low heat.
3. Mash your banana & add to the pot.
4. Add in the rest of your ingredients. Mix & mash with a spatula until everything is combined.
5. Add to jars. Layer with nut butter or prepared peanut butter (optional). Add any desired toppings.
6. Eat warm or cover & refrigerate for a food prep. Enjoy warm or cold. 🙂

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

And check out Earthly Choice’s Ebook (coming soon) for more healthy recipes!

Have a great rest of your 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
• Print

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 🙂

 

Vegan Spicy Quinoa Casserole

This is one of my favorite casseroles. It is super versatile. Keep the base of the quinoa, flax eggs, vegan cheese & hot sauce and use any desired veggies & spices you like. By simply switching up the veggies & spices you use, you can really make some different dishes!

I also like this casserole because it can be made ahead of time & baked later or baked & re-heated later. I made this dish for a family meal & still had some leftovers to use as food prep.

I also made a Roasted Corn Salad to serve as a side.

It is comprised of roasted corn, diced red onion, tomato, jalapeño, avocado, lime juice, ground pepper & a bit of Flavor God’s Taco Tuesday Seasoning.

• Servings: 6-8
• Time: 50 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 3 flax eggs (3 T flax mixed with 6 T water)
• 2 c dry quinoa
• 1 c vegan cheese
• 1/2 c hot sauce (can add more or less depending on your heat level)
• Veggies of choice: I used 2 c broccoli florets & 1 chopped yellow bell pepper
• Seasonings of choice: I used  1/2 tsp of pink himalayan salt & 1 tsp Flavor God Everything Spicy Seasoning.

Directions

1. Preheat oven to 350F.
2. Mix flax egg ingredients in a small bowl & set aside.
3. Cook quinoa as you normally would or according to instructions on package.
4. Add all ingredients, including your flax eggs, to a large bowl & mix until combined.
5. Pour into large casserole dish, sprayed with non-stick spray, & smooth.
6. Bake for 35 minutes. Serve warm. Enjoy!

And this is what my dog was doing while I was cooking….

Tomato Basil, Beet Power Lunch Bowl

*For more recipes not on the blog remember to follow my Instagram @thekellydiet.

And now let’s talk about a little beet power! I don’t know about you but I do not like going more than a few days without eating beets.

Thanks to their unique source of phytonutrients called betalains, beets provide antioxidant, anti-inflammatory, and detoxification support.

Beets play an important role in health, but don’t forget about their greens!

Beet Greens supply good amounts of protein, phosphorus, & zinc. They are also a great source of fiber. Packed with antioxidants, they’re high in vitamin B6, magnesium, potassium, copper, & manganese.

So clearly this recipe contains beets & beet greens 🙂 But, what gives this lunch bowl it’s awesome flavor is Tomato Basil Soup. My new favorite thing is to cook my quinoa in organic Tomato Basil Soup instead of veggie broth or water. It is so flavorful & easy to do.

This bowl is full of flavor & vitamins & only requires 5 ingredients! *4 if you count the beets & beet greens as one 🙂

• Servings: 3
• Time: 1 hr
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

• 1 small spaghetti squash
• 1 small beet
• 1 box organic Tomato Basil Soup
• 1/2 to 1 C quinoa
• Handful of beet greens, chopped

Directions

1. Preheat your oven to 375F.
2. Cut your spaghetti squash in half, de-seed & bake for 50 minutes.
3. Cut the greens off your beet. Scrub the outside with a clean veggie scrubber. Wrap your beet in foil & bake for 50 minutes.
4. While that is cooking, add your soup & quinoa to a medium size pot. Bring heat to a simmer until quinoa is fluffy.
5. When your squash is done baking, scrape the insides out with a fork & add to your pot.
6. Chop you beet into small cubes & add to your pot.
7. Add in your greens & stir everything together.
8. Serve warm 🙂

*This recipe is a great food prep for a few days of lunch.

**You can also make this in the crockpot. Just add your quinoa, soup, baked squash, chopped beet, & greens to a slow-cooker. Cook on high heat for about 2 1/2 hrs. Enjoy!

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

And remember to share your beets with your furry friends 🙂

Healthy Grain Bread, No Knead

Before we get onto this awesome No Knead bread, remember to check out my Instagram @thekellydiet for more recipes that are not on my blog.

My latest post was a Butternut Squash Lasagna Stack!

K now for some insight into this bread.

I have a 2-day Bread Recipe that I love but it requires a lot work, time, & kneading. This bread turned out very similar & was way less work!

I love this bread because it is made with a mix of 5 healthy grains & flours.

1. Oats
2. Flax
3. Quinoa
4. Coconut flour
5. Pea protein

I also love this bread because like I said before it is easy to make.

Top this bread with some almond butter, sunflower seed butter, tahini, mashed avocado, or eat it plain & enjoy some gains 🙂

• Servings: 1 loaf, about 10 slices
• Time: 1 hr or overnight rise time + 45 minute bake time
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 3 1/2 c oats
• 1 T yeast + 1 1/2 c warm water
• 1/4 c ground flax + 3/4 c water (totals 4 flax eggs)
• 1/4 c unsweetened apple sauce
• 1/4 c raw honey or pure maple syrup
• 1/4 c pea protein
• 1/2 c coconut flour
• 1/3 c uncooked quinoa
• 1/2 tsp pink Himalayan salt
• 1/4 tsp cinnamon

Directions

1. Add your yeast & warm water to a large bowl. Mix & let sit for at least 5 minutes.
2. Add your flax & water to a small bowl. Mix & let sit for at least 5 minutes.
3. Add your oats to a food processor or blender. Blend until becomes a fine powder, turning into oat flour.
4. After your yeast water has set, separately add in all the rest of the ingredients, combing every so often.
5. Add in your flax egg mixture & mash & mix everything together with your hands to combine. (This dough is wetter than regular dough that you would knead.)
6. Transfer your dough to an oiled loaf pan. Cut a slit in the top with a butter knife. Cover with clear wrap & let rise for 1 hr or overnight. (Refrigerate if letting sit overnight.)
7. Once dough has risen, Bake at 350F for 45 minutes or until sides are golden brown & a knife inserted comes out clean. Enjoy!

Now sit back, enjoy your healthy grain bread & patiently wait for Thanksgiving break to begin.

No bake, Breakfast Tart

Hi everyone! The above picture is some of the food I made this past weekend. All recipes will be posted throughout the next few days. Follow my Instagram @thekellydiet to ensure that you will see all recipes because some shorter/easier recipes I only post there. You won’t want to miss the ‘Vegan Beet Ravioli with a Pumpkin Cheeze Filling.’ 🙂

So, let’s talk about this gorgeous breakfast tart! When you think of a tart I am sure you are thinking of a sweet pastry for dessert. Well my take on a tart is one that is healthy enough for breakfast! I wanted to make something clean, protein packed & nutritious, while still having that sweet taste & aesthetic appeal.

Why to love this breakfast tart. It is..

• made with only 6 ingredients.
• you don’t have to bake it.
• easy to make.
• pretty.
• creamy & delicious.
• healthy.
• vegan.
• clean.
• simple.

The best part of this tart is that it’s a blank canvass! I topped my tart with sliced persimmon, pomegranate seeds, mint, cacao nibs & grated lemon. What do you have on hand? Do you want to make this a savory tart with fruits or a sweet one with chocolate, nut butter or cocowhip? You can play around with the crust as well. Do you want to make it crispier while adding more protein? Blend some almonds in. Do you like it sweeter? Blend some raw coconut flakes in. Make it your own!

• Servings: 4-6
• Time: 30 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Crust:

• 1 c uncooked quinoa
• 8 medjool dates

Filling:

• 14oz soft tofu
• 2 c chopped strawberries
• 1/4 c pure maple syrup
• 1/4 c plant-based strawberry protein powder (keep the recipe clean by using 22 Days Nutrition protein powder).

Toppings I used:

• Sliced persimmon
• Sliced strawberries
• Pomegranate seeds
• Cacao nibs
• Lemon zest

Directions

1. Spray a 14X5 tart tin with non-stick cooking spray & set aside.
2. Cook quinoa according to instructions.
3. While that is cooking remove the pits from your dates & chop. Then soak them in boiling water for at least 5 minutes.
4. When quinoa is done & slightly cooled, add it to a food processor. Drain your dates & add it to the processor as well. (Add anything else you want here like nuts, flax or coconut flakes). Process until everything is well combined.
5. Press mixture into the bottom & side of your tart tin. Refrigerate.
6. Next add all of your filling ingredients to your clean food processor. Process until combined & pour into your crust. Smooth with a spoon & top with whatever toppings you like!
7. Cover with clear wrap & refrigerate for at least 4 hours. Enjoy!

And for some more smiles, here is a pic of my dog, Batman, on our lazy Sunday 🙂