Spring Rolls with a Pea Basil dipping sauce

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Cheezy Zoodles!’

 

Now let’s eat the rainbow!

These rolls are:

• Customizable – swap out any fruit or veggies for what you like
• Colorful 
• Raw
• Full of nutrients, protein and fiber
• Paired with a healthy & oil-free dipping sauce
• Delicious

• Servings: customizable
• Time: 30 minutes
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

Step 1: Along with rice paper, pick your raw veggies & fruit! I used:

• Shredded cabbage
• yellow pepper
• tomato
• avocado
• mushrooms
• clementines
• basil

Step 2: Pea Basil Dipping Sauce

• 1 can peas, rinsed
• 1/4 c vegetable broth
• large handful basil leaves, stem removed
• 2 T nutritional yeast
• 1 tsp garlic powder

Directions

Step 1: Spring Rolls

1. Take one rice paper at a time. Soak in warm water for 5-10 seconds.
2. Lay sticky rice paper on a flat surface. Add in your veggies & roll to close.

Step 2: Pea Basil Dipping Sauce

1. Add all dipping sauce ingredients to a food processor.
2. Process until smooth and combined.
3. Serve sauce along side your spring rolls in a dipping bowl. Enjoy!

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

Happy eating 🙂

 

Slow-cooker, Sweet Potato Soup

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Maple Almond Butter!’

Now for some soup!

Ooooo do I love a creamy soup! Especially one that’s delicious and creamy without having to add an unhealthy cream. This soup even has cauliflower sneaked it and it doesn’t affect the taste.

This soup is:

• So easy to make. Thank you whoever invented the slow cooker.
• Colorful (no filters here!)
• Full of vitamins
• Creamy
• Full of flavor
• Delicious
• Filling

Toppings I like on this soup are goji berries, white mulberries, and tortilla chips 🙂

• Servings: 2 big bowls, 4 cups
• Time: 4 hrs 15 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 large sweet potato, scrubbed & chopped
• 2 c veggie broth
• 1 c cauliflower florets
• 1/2 sweet onion, chopped
• 1/2 T ground ginger
• 1/4 tsp cinnamon

Directions

1. Add all of  your ingredients to a crockpot/ slow-cooker.
2. Stir & cook on high heat for 4 hours, or low for 8.
3. After this time, everything should be soft. Use an immersion blender or transfer to food processor or blender. Blend until smooth & creamy.
4. Serve garnished with 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!

Night everyone:)

 

Pumpkin Persimmon Cornbread

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like  all of these delicious treats:)

Pumpkin + Persimmons + Cornbread…. would you have put that combination together? Probably not, but don’t let that scare you! This unique combination results in a bread that is flavorful & just the right amount of sweet.

Pair this  bread with some homemade soup for a delicious warm meal 🙂

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

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 1 c canned light coconut milk
• 1 c pumpkin puree
• 1/4 c unsweetened applesauce
• 1/4 c raw, local honey or pure maple syrup
• 2 tsp apple cider vinegar (ACV)

Dry Ingredients:

• 1 1/2 c cornmeal
• 1 c wholewheat flour
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• pinch of pink Himalayan salt
• 1 tsp baking soda
• 1 tsp baking powder

Fold Ins:

• 1/2 c diced persimmon

Directions

1. Preheat the oven to 350F. Spray a 9×9 loaf pan or similar with non-stick cooking spray & set aside.
2. Add your dry ingredients to a large mixing bowl. Whisk until combined.
3. Add in your wet ingredients and whisk again.
4. Fold in your diced persimmons.
5. Pour batter into your pan & bake for 40 minutes or until the edges are golden brown and a knife inserted comes out clean. Enjoy!

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

I hope everyone enjoyed the weekend!

Slow-cooker, Butternut Squash Apple Soup

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

Now for some soup!

Friends,  I loveeee this recipe. Now let me tell you why!

It is:

• So easy to make. Thank you whoever invented the slow cooker.
• Colorful (no filters here!)
• Full of vitamins
• Creamy
• Full of flavor
• Delicious
• Calming

Toppings I like on this soup are pomegranate seeds, diced avocado and homemade baked tortilla chips.

Butternut Squash, Apple Soup

• Servings: 2 bowls, 4 cups
• Time: 4 hrs 15 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 butternut squash
• 1 apple, chopped
• 1/3 red onion
• 2 tsp ground ginger
• 2 tsp cinnamon
• 1 tsp garlic powder
• 1/2 tsp turmeric
• 1/2 tsp pink himalayan salt
• 2-3 c vegetable broth

Directions

1. Peel and remove any seeds from your butternut squash. Chop and add to your crockpot/ slow-cooker.
2. Add the rest of the ingredients to your pot.
3. Mix & cook on high heat for 4 hours, or low for 8.
4. After this time, everything should be soft. Use an immersion blender or transfer to food processor or blender. Blend until smooth & creamy.
5. Top with desired toppings. Enjoy!

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

Night everyone:)

 

Roasted Asparagus, Split Pea Soup

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

Why Split Peas?!

 

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! 

• Servings: 4
• Time: 4 or 8 hours
• Difficulty: easy
• Print

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!

 

Slow-cooker, Creamy Sweet Potato Ginger Soup

Hello friends!

Ah, I love this recipe. I have made it a few times. You can make this recipe with regular sweet potatoes or purple ones for different vitamins & a fun color!

This soup is easy to make, creamy, delicious & healthy. What makes it even more fun are toppings!

Try topping this soup with seasoned & roasted chickpeas & diced avocado…

OR homemade baked tortilla chips!

• Servings: 2-4
• Time: 4 hrs 15 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 2 sweet potatoes, scrubbed & chopped (leaving the skin on)
• 1 red apple, chopped
• 2 carrots, chopped
• 3 c vegetable broth
• 1/2 T ground ginger
• 1 tsp pink himalayan salt

Directions

1. Add all the ingredients to a slow-cooker.
2. Mix & cook on high heat for 4 hours, or low for 8.
3. When the sweet potato is soft, use an immersion blender or transfer in batches to a food processor or blender. Blend until smooth & creamy.
4. Top with desired toppings like homemade tortilla chips, roasted chickpeas or diced avocado. Enjoy!

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

And some eskimo kisses for my sweet potato lover 🙂

 

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
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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 🙂

Golden Soup (slow cooker version)

Golden Soup!

I love this soup because it is…

• made from vegetables.
• creamy.
• a beautiful color.
• flavorful.
• filling.
• nutritious.
• easy to make.

I hope you enjoy 🙂

Golden Soup (slow cooker vesion)

• Servings: 2-4
• Time: 2 hrs 45 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 small to medium sized head cauliflower
• 10 mini bell peppers (assorted colors – yellow, orange, red)
• 1/2 onion, chopped
• 2 1/2 c veggie broth
• 1 tsp minced garlic
• 1 tsp Flavor God everything Spicy seasoning or crushed red pepper to taste
• 1/4 tsp turmeric

Directions

1. Chop your head of cauliflower into florets & add to your crock-pot.
2. Cut stems off the top of your peppers & discard. Chop the peppers & add to your pot.
3. Add in the rest of the ingredients.
4. Stir & cook on high heat for 2 1/2 hours.
5. Transfer mixture to a high speed blender or food processor & blend until smooth. Serve hot. Enjoy!

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

And a happy holidays from this reindeer 🙂

Roasted Cauliflower & Bean Soup

Don’t forget to check out my instagram @thekellydiet for more recipes not posted on the blog, like this ‘Crispy Banana Bake.’ 🙂

 

A fair warning about this soup, if you do not like beans you will hate this soup. If you love beans, like me, than namaste.

 

Feel free to change this soup around. This time I used steamed cabbage but I have also made it with kale & spinach.

In addition, this is a very thick soup because that is how I like it. If you prefer your soups not as thick simply add more veggie broth to yours.

I hope you enjoy!

• Servings: 2-4
• Time: 35 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 medium sized head caulifower
• 1/4 head purple cabbage (can replace with kale/spinach – would not need to steam)
• 2 c veggie broth (or more for desired texture)
• 1 can white beans (drained & rinsed)
• 1 tsp garlic powder
• 1/2 tsp pink himalayan salt
• 1/2 tsp ground pepper
• 1/4 c nutritional yeast/ nooch

Directions

1. Preheat your oven to 450F.
2. Chop your head of cauliflower into florets. Place on a baking sheet, drizzle with a little white wine vinegar. Sprinkle with a little turmeric & mix.
3. Bake for 20 minutes.
4. Chop 1/4 head purple cabbage & steam until tender.
5. Add your roasted cauliflower &  steamed cabbage to a food processor along with your veggie broth, garlic powder, salt & pepper. Blend until smooth.
6. Transfer your mixture to a medium sized pot & heat.
7. Stir in your nutritional yeast & serve warm. Enjoy!

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

And stay warm out there 🙂

 

Pumpkin Persimmon Cornbread

Pumpkin + Persimmons + Cornbread…. would you have put that combination together? Probably not, but don’t let that scare you! This unique combination results in a bread that is flavorful & sweet without being overwhelming.

Pair this  bread with some homemade Butternut Squash Soup for a delicious warm meal 🙂

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

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 2 tsp apple cider vinegar (ACV)
• 1 c canned light coconut milk
• 1 c pumpkin puree
• 1/2 c unsweetened applesauce

Dry Ingredients:

• 1 c oat flour
• 1 1/2 c cornmeal
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• pinch of pink Himalayan salt
• 1 tsp baking soda
• 1 tp baking powder

Fold Ins:

• 1/2 c diced persimmon

Directions

1. Preheat the oven to 350F. Spray a 9×9 loaf pan or similar with non-stick cooking spray & set aside.
2. In a small bowl whisk your ACV with the coconut milk & let sit for 10 minutes.
3. Add the rest of your wet ingredients to a large mixing bowl. Whisk until combined then stir in your ACV mixture.
4. In a medium sized bowl add all of your dry ingredients. Mix until combined.
5. Use a wooden spoon to slowly combine wet ingredients into dry.
6. Fold in your diced persimmons.
7. Pour batter into your pan & bake for 40 minutes or until a knife inserted comes out clean. Enjoy!

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

And for those of us who struggled to get up this morning, so did my dog.