Lunch / Dinner

Roasted Asparagus, Split Pea Soup

This soup is an easy twist on my Slow- Cooker, Coconut Split Pea Soup!

img_4526

Why Split Peas?!

img_4547

 

Why this soup?! It is…

  • Creamy
  • Full of flavor
  • Unique
  • Very filling
  • Healthy
  • Vegan
  • Easy to make
  • Clean
  • Simply delicious

If you love creamy soup, step right up! 

Roasted Asparagus, Split Pea Soup

  • Servings: 4
  • Difficulty: easy
  • Print

img_3482

Credit: thekellydiet.blog

Ingredients

  • 1 lb (2 cups) green split peas, rinsed & sorted
  • 1/2 large red onion, chopped
  • 2 large carrots, chopped
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1 1/2 tsp cumin
  • 1/4 tsp cardamom
  • 1/4 tsp cinnamon
  • 4 c vegetable broth + more to reach desired consistency
  • 1 can light coconut milk
  • Pinch of pink himalayan salt

Additional:

  • 20 fresh mint leaves
  • 8 thick or 15 thin asparagus stalk
  • 2 limes

Directions

  1. Add all of your ingredients, except for the mint leaves, asparagus & lime to a crockpot.
  2. Stir, cover & cook on low heat for 8 hours or high heat for 4 hours.
  3. When your crockpot is about done. Preheat your oven to 425F. Roast your asparagus for 15 minutes on a baking sheet lined with a silpat.
  4. When soup is done & asparagus is roasted, transfer both to a food processor or high speed blender, such as a Vitamix. Add in the mint leaves & squeeze in your limes. Blend until smooth. Add more vegetable broth & blend if wanting a creamier consistency.
  5. Serve hot. Enjoy!

*If you were wondering what my side is, it’s Jicama Fries! Simply Bake jicama in a little white wine vinegar, turmeric & sugar-free taco seasoning!

Have a great night guys!

img_3472

 

Lunch / Dinner

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!

img_9144

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!

Curried Butternut Squash Power Bowl

  • Servings: 5
  • Difficulty: easy
  • Print

img_9170

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!

img_9171

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

And this is what my dog is doing currently as I am blogging, lol 🙂

img_9173

 

Lunch / Dinner

Slow Cooker, Vegan Coconut Split Pea Soup

This soup turned out to be such a home run!

How?! It is:

  • Creamy
  • Full of flavor
  • Unique
  • Filling
  • Healthy
  • Vegan
  • Smells amazing
  • Easy to make
  • Clean
  • Simply delicious

The super food behind this soup is of course the split peas! Split peas have almost no fat & are an excellent source of vitamins, protein & fiber.

img_4547

Vegan or not, you will love this soup 🙂

Slow-Cooker, Vegan Coconut Split Pea Soup

  • Servings: 4
  • Difficulty: easy
  • Print

img_4526

Credit: thekellydiet.blog

Ingredients

  • 1 lb green split peas, rinsed & sorted
  • 1/2 large red onion, chopped
  • 2 large carrots, chopped
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1 1/2 tsp cumin
  • 1/4 tsp cardamom
  • 1/4 tsp cinnamon
  • 4 c vegetable broth
  • 1 can light coconut milk
  • Pinch of pink himalayan salt

Additional:

  • 20 fresh mint leaves
  • 1 small lime

Directions

  1. Add all of your ingredients, except for the mint leaves & lime to a crockpot.
  2. Stir, cover & cook on low heat for 8 hours or high heat for 4 hours.img_4503
  3. When this time is up, transfer half of the soup to a blender. Add in the mint leaves & squeeze in your lime. Blend until smooth & return to the crock pot.
  4. Mix everything together once more, serve warm. Enjoy!

Now that you’re powered up with some healthy soup, keep it up! Get some exercise in & promote your inner happiness & spiritual well-being 🙂

img_4548

 

Breakfast · Snack

Slow-Cooker Baked Pumpkin Oatmeal

MMM… what’s that smell?img_3102

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!

Slow- Cooker Baked Pumpkin Oatmeal

  • Servings: 4
  • Difficulty: easy
  • Print
img_3125


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!

img_2880

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