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
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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
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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!

 

 

 

 

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!

 

 

 

 

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 🙂

 

Acorn Squash Breakfast Bowl

Post 2 of my week of healthy Breakfast Bowls! Check out my Instagram @thekellydiet  for previous squash bowl recipes & ideas.

Now, I love all these bowls but this might be my favorite because the bowl is a baked acorn squash. In one spoonful you get warm oatmeal, cold yogurt & hot squash with hints of nut butter & fruit….. it’s amazing. Cauliflower rice oatmeal is also a component of this bowl, which is my current obsession.

Benefits of Acorn Squash:

1. Boosts your immune system
2. Reduces high blood pressure
3. High in antioxidants
4. High in fiber*

*High fiber foods support healthy digestion & the efficient absorption of nutrients from food.

This recipe is great because you can easily make it your own by filling the squash with your favorite breakfast foods & what you have on hand.

Acorn Squash Breakfast Bowl

• Servings: 2
• Time: 50 minutes
• Difficulty: easy
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Ingredients

Squash:

• One acorn squash

Cauliflower Rice Oatmeal:

• 1 c cauliflower rice
• 1/4 c oats
• 1/2 c unsweetened almond milk (or other plantbased milk of choice)
• 1 scoop plant based vanilla protein powder (i like orgain)
• 2 tsp pure maple syrup (optional) – could sweeten with half a ripe, mashed banana instead
• Dash of vanilla extract
• Cinnamon to taste

Add ins/Fillers*:

• Plain Greek or non-dairy Yogurt
• PB2
• Pomegranate seeds

Directions

Squash:

1. Preheat oven to 425F
2. Cut the acorn squash in half, de-seed & place cut side down on a prepared baking pan
3. Bake for 40-50 minutes, or until soft throughout

Cauliflower Rice Oatmeal:

1. Add all cauliflower rice oatmeal ingredients to a small sauce pan.
2. Bring to medium heat.
3. Stir & simmer for about 12-15 minutes, or until liquid is absorbed.

Assemble:

1. Allow squash to cool slightly.
2. Fill bowl with cauliflower oatmeal & yogurt.
3. Top with pomegranate seeds & drizzle with prepared PB2. Enjoy!

*Other filler ideas: Scrambled tofu; high fiber, low sugar cereal; homemade granola; any nut or seed butter; other fruit; zoats; avocado; hummus

This bowl was filled with Peanut Butter Scrambled Tofu. It was sooo good! What will you fill your bowl with?

 

Butternut Squash Breakfast Bowl

Monday… oh well. At least I have some yummy food-prepped meals & snacks to look forward to this week! The featured image above is some of the cooking I did this past weekend. All recipes will be up this week!

First, lets talk about chia pudding. It’s superrrr easy, yummy & contains fiber & protein. You just have to remember to make it in advance so it can set. I keep my chia puddings plain because I like to add it to bowls with other fruits, yogurts, etc. that bump up the flavor. Therefore, I don’t use any sweeteners. All you need is chia seeds, almond milk (or other desired plant based milk), & a little vanilla extract.

 

I am going to share the easiest way to make this bowl with you. The alternative would be to buy a whole butternut squash, chop, de-seed & bake it first. Not saying that isn’t a great way to go, but I think we all enjoy when things are a little easier 🙂

• Servings: 2
• Time: 30 minutes
• Difficulty: easy
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Ingredients

Squash:

• 1 medium size bag (2 lbs) frozen organic butternut squash
• 1 tsp vanilla extract
• 1 tsp cinnamon

Chia Pudding:

• 2 T chia seeds
• 1/2 c unsweetened cashew (or alternate plant-based) milk
• 1/2 tsp vanilla extract

Toppings:

• Homemade Granola (please no store bought, sugary granola here!)
• Goji Berries*

Directions

1. The night before add all chia pudding ingredients to a jar. Mix well with a fork, cover & refrigerate.
2. In the morning, steam butternut squash until soft throughout. Pierce with a fork to ensure inside is soft. I added mine to a big steamer pot & cooked it on medium heat for about 15 minutes.
3. Let squash cool slightly & then add to a bowl with the vanilla & cinnamon. Simply mash & combine everything with a fork.
4. Divide the squash mixture & chia pudding between 2 bowls. Top with granola & goji berries. Enjoy!

 

*Goji Berries, one of my favorite super foods, are high in:

• vitamin C
• fiber
• iron
• vitamin A
• zinc
• antioxidants

They boost your immune system, potentially can help with weight loss, maintaining blood sugar, increase testosterone, & has been reported to increase energy, improve quality of sleep, and overall well being.

Rhubarb Oatmeal Breakfast Bowl

It’s Farmer’s Market and Rhubarb season! Living in Wisconsin makes you really appreciate the warm Summer weekend mornings spent at the Farmer’s Market.  I went this past weekend. While the veggie selection isn’t too abundant yet I did pick up some gorgeous rhubarb, mushrooms and baby beets.

K, now let’s talk about breakfast! I loveee breakfast and I don’t understand how people skip it! Take advantage of weekends to create and try new recipes. In addition, do some food prep on Sunday so that you have a ready-to-go, yummy & nutritious breakfast all week. Right now I am obsessed with food prepping cauliflower oatmeal for the work week. You can check the recipe out on my Instagram @thekellydiet .

This particular recipe was from this past weekend where I have a little more time in the morning and could enjoy making a warm breakfast bowl. I love baking an acorn squash for breakfast and filling it with warm or cold foods like oatmeal, yogurt, nut butter, etc. Because I had picked up some rhubarb I decided to add it to my oatmeal and it turned out great!

• Servings: 1
• Time: 40 minutes
• Difficulty: easy
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I love this recipe because I get to sit down and enjoy a delicious, warm bowl of nutritious and protein packed food that leaves me satisfied all morning. Anytime I can add veggies to my breakfast is an extra bonus 😉

Ingredients

-1/2 of an acorn squash

-1/3 c oats

-1/2 chopped pear

-1/2 stalk of rhubarb, chopped

-1/2 c unsweetened cashew or almond milk

-1 tsp lemon zest

-dash of cinnamon

Directions

1. Cut an acorn squash in half and de-seed. Bake in the oven at 350 degrees for 35 minutes.
2. Add the rest of the ingredients to a small sauce pan and cook as you would regular oatmeal (occasionally stirring on low heat until all liquid is adsorb).
3. Once squash is done simply fill it with the cooked oatmeal mixture.

Easy, yummy, filling. Enjoy 🙂