Dessert

Crispy Almond Butter Cookies

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this Vegan Sweet Potato Hash:)

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Now for some protein cookies!

Enjoy these cookies as a healthy snack, protein add-in to a meal, or dessert!

Crispy Almond Butter Cookies

  • Servings: 2 big cookies
  • Difficulty: easy
  • Print

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Ingredients

Ingredients:
  • 1/2 c almond butter
  • 1/4 c almond flour
  • 3 T coconut flour
  • 1/2 tsp cinnamon
  • 1 tsp ground flax
  • 1 tsp chia seeds
  • 2 T raw honey or pure maple syrup
  • 1/2 c unsweetened apple sauce
Optional Toppings:
  • Butterscotch baking chips

Directions

  1. Preheat the oven to 350F. Spray 2 small tart tins with coconut oil spray & set aside.
  2. Add all dry ingredients to a Vitamix or high speed blender & blend until combined.
  3. Distribute batter among tins & smooth.
  4. Sprinkle on desired toppings such as butterscotch baking chips.
  5. Bake for 23-25 minutes or until edges are slightly golden brown.
  6. Allow to cool before removing from tins. Enjoy!

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See ya later!

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Breakfast · Snack

Ginger Power Cookies

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this Power Bowl 🙂

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Ah I love ginger and it’s so good for you too!

Here are just a few health benefits of ginger:

  • Contains Gingerol, a Substance With Powerful Medicinal Properties
  • Can help reduce muscle pain.
  • Anti-inflammatory
  • May help prevent cancer.
  • Shown to be a mood booster!

So enjoy the health benefits of ginger while eating these healthy & delicious cookies!

Ginger Breakfast Cookies

  • Servings: 7 cookies
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 1 1/2 c quick oats
  • 3 T coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 in ginger root or 1 T freshly grated ginger root* (if weaker blender or mixing)
  • 1/4 tsp ground cloves
  • 1/2 tsp baking powder

Image result for ginger root*Ginger roots keeps for 6 months stored in an airtight container in the freezer. It is easiest to grate when frozen as well. I recommend cutting the root into thumb size chunks before freezing for easiest use.

Wet Ingredients:
  • 1 tsp vanilla extract
  • 1 T organic blackstrap molasses
  • 2 ripe bananas
  • 1/2 c non-dairy milk

Directions

  1. Preheat the oven to 350F.
  2. Add all dry ingredients to a Vitamix or high speed blender & blend.
  3. Add the wet ingredients & blend until combined.
  4. Spoon an ice-cream scooper size amount of dough onto a baking pan lined with parchment paper or a silpat.
  5. Add desired toppings. I used butterscotch baking chips.
  6. Bake for 15 minutes.
  7. Let cool before eating. Store in an airtight container in the fridge for up to a week.

I hope everyone had a great long weekend!

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Snack

Pumpkin Oat Bread

Happy Friday!!!

I’m excited to share my Pumpkin Oat Bread’ recipe for all eager to do some baking this weekend! This recipe makes for a healthy, delicious, filling & energizing breakfast or snack. And I can’t forget to mention the yummy smell 🙂

First, don’t forget to follow my Instagram @thekellydiet for more recipes that are not on the blog. Like my ‘Chunky Apple Guacamole!’ 

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Let’s get baking!

Pumpkin Oat Bread

  • Servings: one loaf
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 2 c rolled oats (gluten free if needed)
  • 1/2 c garbanzo bean flour
  • 1 1/4 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp nutmeg
  • pinch of pink himalayan salt
  • 1 flax egg (1 T flax + 2 T water)
  • 2 T melted coconut oil
  • 1/4 c raw, local honey or pure maple syrup
  • 3/4 c pure pumpkin puree
  • handful peanut butter chips or dried cranberries

Directions

  1. Preheat your oven to 350F. Spray a loaf pan with non-stick cooking spray & set aside.
  2. Prepare flax egg by mixing the flax with water in a small bowl. Set aside.
  3. Add all of your dry ingredients to a large mixing bowl & whisk.
  4. Add all of your wet ingredients to a medium size bowl, including your flax egg, & whisk until combined.
  5. Pour wet into dry & mix until combined.
  6. Fold in peanut butter chips or cranberries.
  7. Pour batter into your loaf pan. Bake for 30 minutes. Enjoy

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

What other fun activities will you do this weekend?!

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Dessert · Snack

Gingerbread Baked Donuts

These look as good as they taste 🙂

I love warm, drippy peanut butter. I spread some all natural chunky peanut butter on a donut while it was still warm & was that a treat to eat!

I did eat a few of them completely plain without any toppings which allowed the gingerbread taste to really come trough.

However you chose to eat these healthy, clean & protein & fiber packed donuts, you can’t go wrong!

Gingerbread Baked Donuts

  • Servings: 6 Donuts
  • Difficulty: easy
  • Print
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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 1 ripe banana
  • 1 1/4 c unsweetened almond milk
Dry Ingredients:
  • 1 c sprouted whole wheat flour
  • 1/4 c garbanzo bean flour
  • 2 T almond flour
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • Pinch of ground cloves
  • Pinch of allspice
  • Pinch of pink himalayan salt
  • 1 1/2 tsp baking powder
  • 1/4 c date sugar
Toppings:
  • All natural chunky peanut, nut, or sunflower seed butter
  • Cacao nibs
  • Smashed candy cane

Directions

  1. Preheat your oven to 350F.
  2. Spray a 6 hole donut tin with non-stick cooking spray & set aside.
  3. In a small bowl mash your banana with a fork. Pour in the almond milk & stir until combined.
  4. In a large mixing bowl add all of your dry ingredients. Whisk until combined.
  5. Pour your wet ingredients into your dry & mix until combined.
  6. Distribute your batter among the 6 holes.
  7. Bake for 15 minutes.
  8. Allow donuts to cool before removing from pan.
  9. Add any desired toppings & enjoy!

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 in case you were interested in another dog besides my own, here is a pic of sister’s dog to further get you into the holiday spirit 🙂

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Dessert · Snack

Copycat Lemon Complete Cookie

We all know the beloved protein & fiber packed, vegan Complete Cookies from Lenny & Larry’s right?! (P.S. their pumpkin spice flavor is out right now for a limited time & it’s amazing!

They all taste so good & it’s hard to pick a favorite but Lemon is definitely at the top for me. While nothing can beat the real thing it’s always nice baking something on your own because you know exactly what you put into it. I came up with this recipe inspired by the Lemon Complete Cookie. It’s soft in texture, vegan, fiber & protein packed, & yes delicious. I hope you enjoy 🙂

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Copycat Lemon Complete Cookie

  • Servings: 4 big cookies
  • Difficulty: easy
  • Print

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I have a cute beehive cake tin I used because I thought the yellow color & black specs were perfect to look like the real thing. I have also made them into big round flat cookies. The baking time remains the same for both, so don’t worry.

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c coconut flour
  • 1/2 c plant based vanilla protein powder
  • 2 tsp xantham gum
  • 1 tsp pink Himalayan salt
  • 2 T chia or poppy seeds
  • 2 T stevia in the raw or sweetener of choice
Wet Ingredients:
  • 2/3 c natural apple sauce
  • 2 tsp vanilla extract
  • 2 T lemon juice
  • 1/2 c unsweetened plant-based milk of choice

Directions

  1. Preheat oven to 350F. If using small cake tins, spray with non-stick cooking spray & set aside.
  2. Add all dry ingredients to a large bowl & whisk.
  3. Add all wet ingredients to a medium size bowl & whisk.
  4. Add wet into dry & mix until combined.
  5. Press batter into prepared cake tins or form into cookie shapes on a baking sheet lined with parchment paper or a silpat.
  6. Bake for 18 minutes. Enjoy!

And here is a picture of my peanut hard at work 😉

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Dessert · Snack

Fudge Protein Pudding

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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

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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!!!img_3344-1

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

Fudge Protein Pudding

  • Servings: 2
  • Difficulty: easy
  • Print
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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 syrupimg_3343

Toppings:

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?

Breakfast · Dessert · Snack

Crispy Almond Butter Protein Cookie

So everyone is obsessed with almond butter right?!?!

It’s just so delicious. Give me a spoonful of it, fill a date with it, bake with it.. all heaven.

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Like yum, those granules just get me.

Almond Butter contains:
  • Healthy Fats
  • Fiber
  • Vitamin E (Prevents blood lipid oxidation- a process linked to cardiovascular disease).
  • Magnesium (Contributes to the health of your bones & helps you produce & store energy).
  • Calcium & Copper (Both play a role in brain cell communication & keep your nervous system functional. Calcium also aids in muscle function, keeps your skeleton strong & enables you to make melanin, which helps protects your skin from the sun).

Remember to:

  • Select all-natural almond butter that’s free from sugar & other additives. The label ingredients should contain only “almonds” or “almonds & salt.”  Or make your own!
  • Keep portion size in mind. 1-2 T is all you need.

Alternatively if you have a nut allergy, try Sunflower Butter! It’s yummy, healthy & would make a great replacement in this recipe.

So, if you are feeling tired….

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perk up with these protein cookies! Yummy enough for dessert yet healthy enough for breakfast!

K now for the recipe!

Crispy Almond Butter Protein Cookies

  • Servings: 8 cookies/slices
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 1/2 c rolled oats
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • Splash of unsweetened almond milk
  • 1/4 c raw honey or pure maple syrup
  • 1 ripe mashed banana
  • 1/3 c natural almond or sunflower butter
  • 1/3 c uncooked quinoa, rinsed
  • 1/4 c 60% cacao or non-dairy chocolate chips

Directions

  1. Preheat the oven to 375F.
  2. Spray a cake tin with non-stick cooking spray.
  3. Add all ingredients, except the chocolate chips, to a medium sized bowl.
  4. Mix with a fork until well combined.
  5. Fold in the chocolate chips.
  6. Pour batter into the tin & smooth with a spatula.
  7. Bake at 375F for 12 minutes.img_2692
  8. Allow to cool, cut into pizza slices & enjoy!

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Are you more of a pumpkin person? I made a similar version using pumpkin that turned out great as well & I’ve been munching on them as a snack all week! I will be posting this recipe on my Instagram: @thekellydiet

 

 

Breakfast · Snack

Carrot Cake Baked Oatmeal

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Lately I’ve been trying to keep in mind that I shouldn’t judge ones food choices just like I wouldn’t want someone to judge mine. While I wish that no one would eat meat, I shouldn’t think critically of others opinions.

My hopes are to inspire others to eat less meat & more plants for their own health & for the environment.

So today I just want to remind people to keep in mind a little SOUL (Seasonal, Organic, Unprocessed & Local foods) in order to respect & love our bodies & our planet.

Below I am going to share my recipe for Carrot-Cake Baked Oatmeal Bars that I made this past weekend. See if you can incorporate some soul into it! Can you find local & organic oats & carrots at the Farmers Market? Can you use pure maple syrup that isn’t processed or combined with unnatural ingredients? Can you find any seasonal fruits that you may want to add to the mixture?

Can you share your veggies with anyone? ~ pets included 🙂

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Carrot Cake Baked Oatmeal

  • Servings: 6
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 2 1/2 c rolled oats (gluten-free is necessary)
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp Himalayan salt

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Wet Ingredients:
  • 1 1/2 c lightly packed shredded carrots (I used colorshed/ rainbow shredded carrots)
  • 2 1/4 c unsweetened plant-based milk of choice
  • 1/3 c pure maple syrup
  • 2 tsp pure vanilla extract
  • 1 T freshly grated ginger (or 1 tsp ground ginger)img_2228
Optional Fold Ins:
  • 1/4 c dried cranberries
  • 1/2 c chopped walnut halves
  • Seasonal Fruit/berries

Directions

  1. Preheat the oven to 375F.
  2. Lightly spray a 9×9 (or similar size) baking pan with non-stick cooking spray.
  3. In a large bowl mix together all dry ingredients.
  4. In a medium sized bowl whisk together all wet ingredients.
  5. Pour wet into dry & stir until combined.
  6. Fold in cranberries, walnuts or some seasonal fruits if desired.
  7. Pour mixture into your prepared dish.
  8. Smooth with a spoon & press down on the oatmeal with the spoon (or your hand) so the oats sink into the milk.
  9. Bake uncovered for 35 minutes or until lightly golden along the edges.
  10. Allow to cool before serving. Leftovers keep for about 3 days in a sealed container in the fridge or longer in the freezer. Enjoy!

Have you been to your local Farmers’ Market this summer?!

Breakfast · Dessert

Savory Fig flatbread

FIGS!!!

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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!

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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.

Savory Fig Flatbread

  • Servings: 1-2
  • Difficulty: easy
  • Print

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Ingredients

Breakfast Cookie Base:img_2001

  • 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.img_2002
  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!

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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?!

 

Breakfast · Dessert · Snack

Ginger Breakfast Cookies

So my cookie pic isn’t the most exciting, buttt these breakfast cookies are simple to make, yummy & a great grab & go for breakfast or a snack.

So how are these healthy?

  • No baking sugar
  • All natural
  • Uses ginger, which has many health benefits (see juicing post for more information)
  • Offers fiber & protein from oats, coconut flour, pumpkin puree & banana

Image result for molasses health benefitsThese cookies contain 1 T of organic blackstrap molasses.

Molasses adds the best flavor when looking for a gingerbread taste!

I like to compare blackstrap molasses to dark chocolate. It’s not as healthy as a carrot, but it is a better for you sweetener that offers many health benefits as well.

 

 

 

Ginger Breakfast Cookies

  • Servings: 9 small cookies
  • Difficulty: easy
  • Print

Ingredients

Dry Ingredients:
  • 1 1/2 c quick or rolled oats
  • 3 T coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 T freshly grated ginger root*
  • 1/4 tsp ground cloves
  • 1/2 tsp baking powder

Image result for ginger root*Ginger roots keeps for 6 months stored in an airtight container in the freezer. It is easiest to grate when frozen as well. I recommend cutting the root into thumb size chunks before freezing for easiest use.

Wet Ingredients:
  • 1 tsp vanilla extract
  • 1 T organic blackstrap molasses
  • 1/3 c pumpkin puree
  • 1 ripe mashed banana

Directions

  1. Preheat the oven to 350F.
  2. Combine all the dry ingredients in a large bowl. Stir to combine.
  3. Add the wet ingredients & mix well.
  4. Spoon an ice-cream scooper size amount of dough onto a baking pan lined with parchment paper or a silpat. Flatten into a cookie shape.
  5. Bake for 15 minutes at 350F.
  6. Let cool before eating. Store in an airtight container in the fridge for up to a week.

Is there anything you would top these cookies with?!