Gingerbread Birthday Cookies

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Vegan Enchilada Pie!’

Now for some Gingerbread Birthday Cookies!

These cookies are super healthy & insanely delicious!

The only sweetener is 2 T molasses and no oils are used.

They are soft, sweet and have such a great ginger- molasses flavor.

Cause here at The Kelly Diet you never have to compromise taste for health!

• Servings: 7 Cookie Drops
• Time: 20 minutes
• Difficulty: easy
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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 1 c sprouted spelt flour
• 1/2 c coconut flour
• 2 tsp ground ginger
• 1/2 tsp baking soda
• 1/2 tsp himalayan salt
• Desired amount of sprinkles (optional)

Wet Ingredients:

• 1/2 c non-dairy milk
• 1/3 c pumpkin spice apple sauce
• 2 T molasses

Directions

1. Preheat the oven to 350F. Line a baking sheet with a silpat & set aside.
2. Add your dry ingredients to a large mixing bowl & whisk.
3. Add in your wet ingredients and mix until combined.
4. Use an ice-cream scooper to distribute 7 scoops of batter on ur baking sheet.
5. Bake for 11 minutes. Enjoy!

 

See ya next time!

 

 

 

 

Sweet Potato Zucchini Cookies

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

Now for some sweet potato cookies!

Healthy ingredients like…

• Organic Sweet Potato Puree
• Zucchini
• Apple sauce
• Steel cut Oats
• Quinoa Flour &
• Dates

 make these cookies perfect for breakfast or a snack!

Sweet potatoes are high in many important nutrients. They contain a good amount of fiber as well as vitamin A, vitamin C, manganese and several other vitamins and minerals!

These cookies are also oil-free & sweetened only with dates!

• Servings: 7 cookies
• Time: 20 minutes
• Difficulty: easy
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Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1 c steel cut oats (blended into flour)
• 1/2 c organic sweet potato puree
• 1/4 c quinoa flour
• 1/4 c no sugar added apple sauce
• 1 small zucchini, shredded
• 2 tsp cinnamon
• 1 tsp baking soda

Additional:

• 3 large dates, pitted & chopped

Directions

1. Preheat the oven to 350F. Line a baking sheet with a silpat & set in the oven. (preheating your baking sheet will help result in crispier cookies)
2. Add all ingredients, except the dates, to a large mixing bowl & beat until combined.
3. Fold in your dates.
4. Remove baking sheet from the oven. Use an ice-cream scooper to distribute 7 scoops of batter on your silpat.
5. Flatten & smooth each with a spoon.
6. Bake for 12 minutes. Enjoy!

Now get Baking!

 

 

 

 

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!

 

 

 

 

Fit Coffee Drops

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

Now for some delicious & energizing protein drops!

These cupcakes are made with coffee flour from Earthly Choices!

This unique superfood contains antioxidants, iron, fiber & protein. It also has as much caffeine as dark chocolate!

As for the rest of these Drops, they are sugar-free, oil-free, & still keeps your sweet tooth in check 🙂

• Servings: 6 Drops
• Time: 20 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1 large ripe banana
• 3/4 c steal cut oats, blended into a fine flour
• 1/2 c non-dairy milk
• 1/4 c coconut flour
• 2 T coffee flour
• 2 T organic shredded coconut flakes
• 1 tsp cinnamon
• 1 tsp baking soda

Additional:

• Handful dark chocolate chips
• Organic shredded coconut flakes

Directions

1. Preheat the oven to 350F. Line a baking sheet with a silpat & set aside.
2. Add your banana & milk to a mixing bowl & mix until banana is mashed.
3. Add in the rest of your ingredients & mix until combined.
4. Fold in your choc chips.
5. Use an ice-cream scooper to distribute 6 drops on your silpat.
6. Sprinkle the tops with additional coconut flakes.
7. Bake for 12 minutes. Enjoy!

 

Have a great rest of your week!

 

 

 

 

Zucchini Bread Cupcakes

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Pink Berry Cauliflower Porridge!’

Now for some of the healthiest cupcakes you will find!

These cupcakes are made with a zucchini bread base & spread with an avocado frosting.

The only sugar in the base of the cupcakes is 1/3 c local honey. As for the frosting, just cocoa powder & 3 dates!

So if you ever wanted a cupcake for breakfast, here you go 🙂

• Servings: 9
• Time: 40 minutes
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

Zucchini Bread Ingredients:

• 3 T chia seeds
• 3 T ground flax
• 3/4 c non-dairy milk
• 1/3 c local honey or pure maple syrup
• 1/2 c non-dairy yogurt (I use So-delicious unsweetened coconut yogurt)
• 1 ripe banana
• 1 zucchini, shredded
• 1/2 c organic sprouted flour
• 1/4 c coconut flour
• 2 tsp cinnamon
• 1 tsp baking soda

Frosting Ingredients:

• 1 ripe avocado
• 1/4 c non-dairy yogurt
• 2 T cocoa powder
• 3 softened & pitted dates

Directions

1. Preheat the oven to 350F.
2. Add your chia seeds, flax seeds & milk to a small bowl. Mix & set aside for at least 15 minutes.
3. Put your dates in a small bowl & cover with boiling water. Let sit to soften for at least 15 minutes.
4. Spray 9 holes of a muffin tin with non-stick cooking spray & set aside.
5. Add all your wet ingredients to a large mixing bowl & whisk until combined. Mix in your chia, flax mix when set.
6. Add in the dry ingredients & beat until combined.
7. Use an ice-cream scooper to distribute batter among your 9 muffin holes.
8.  Bake for about 25-30 minutes or until edges are slightly golden brown & a toothpick inserted comes out clean.
9. While that is baking prepare your frosting. Add all frosting ingredients to a food processor & process until combined & creamy. Refrigerate.
10. When the zucchini bread muffins are done baking, all to cool completely before frosting.
11. Frost your muffins, top with desired toppings & enjoy!

I hope everyone enjoyed the holiday!

 

 

 

 

Healthier, Carrot-Ginger Dessert Bread (Version 2)

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Vegan Pizza made with Farmer’s market Veggies!’

Now onto this ‘Healthier, Carrot-Ginger Dessert Bread!’

This version, Version 2, is more sweet & moist for more of that dessert bread taste!

Coconut oil is getting a lot of debate right now, being called ‘basically poison.’ I don’t use coconut oil often & don’t eat much fat in general. So for me, I don’t think baking with it occasionally is a problem. If you feel like you would rather avoid it try using non-dairy, non-soy plain greek yogurt instead! You can replace it for the full amount or keep half the amount of coconut oil & replace the other half with the yogurt 🙂

This ‘dessert’ version is still way healthier than your average banana or zucchini bread loaded with sugar, butter, & white flour. So bake this puppy up, don’t stress, & enjoy!

Healthier Carrot- Ginger Dessert Bread

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

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 1/2 c pumpkin puree
• 1/2 c unsweetened apple sauce
• 1/2 c melted coconut oil OR non-dairy plain greek yogurt
• 1/2 local raw honey
• 1 tsp apple cider vinegar
• 1 tsp pure vanilla extract

Dry Ingredients:

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

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. Mix in the carrots.
6. Pour the entire batter into a loaf pan & smooth.
7.  Bake for about 45 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!

Have a great week everyone!

 

 

 

 

Carrot-Ginger Bread (Version 1)

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

Let’s talk about this Carrot-Ginger Bread!

I used half the batter to make 3 ‘single- serve tart shaped loaves‘ & the other half to make 3 ‘Protein Bites.’

This version, Version 1, is slightly healthier.

• I used non-dairy milk instead of coconut oil,
• 1/3 less honey,
• and chickpea flour & coconut flour instead of sprouted spelt flour.

I will post Version 2, next!

Both are wayyyy healthier than your average banana or zucchini bread filled with butter and sugar. Check out both recipes and see which one you want to make!

Carrot- Ginger Bread

• Servings: 5-10
• Time: 35 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 1 T flax + 2 T water (for 1 thick flax eggs)
• 1/2 c pumpkin puree
• 1/2 c unsweetened apple sauce
• 1/2 c unsweetened plant-based milk of choice
• 2 T local raw honey
• 1 tsp apple cider vinegar
• 1 tsp pure vanilla extract

Dry Ingredients:

• 1 c garbanzo bean flour
• 1/2 c coconut flour
• 1/2 tsp pink himalayan salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 2 c shredded or grated carrot

Directions

1. Preheat the oven to 350F.
2. Spray 3 small cake tins or one loaf pan with non-stick cooking spray & set aside.
3. In a small bowl mix the ground flax with water to prepare you flax egg & let set for at least 5 minutes.
4. Add the rest of the wet ingredients to a medium size bowl & whisk until combined.
5. In a large bowl, whisk together the dry ingredients.
6. Pour the wet ingredients, including the flax egg, into the dry & stir to combine.
7. Fold in the carrots.

Baking options:

Option #1: Pour the entire batter into a loaf pan. Bake for about 45 minutes or until edges are crispy &  a knife inserted comes out clean.

Option #2: Distribute half the batter among 3 small cake/tart tins. Roll the other half of the batter into 3-5 ‘bites’ & place on a baking sheet lined with parchment paper or a silpat. Bake the tarts for about 25 minutes & the bites for about 20 minutes.

Allow to cool before removing from tins or sheet. Keep stored in a container for up to 4 days. Enjoy!

Happy Friday!

 

 

 

 

Vegan Pumpkin Gingerbread & Parfait

Confusing title. To explain I made a vegan pumpkin gingerbread that is delicious on it’s own, but I also then used the bread to make a breakfast parfait! So in the post I will share the bread recipe along with how I made my parfait.

This bread is all natural & made with awesome ingredients like pea protein. Healthy, protein & fiber packed, low-sugar & delicious! I think so 🙂

Vegan Pumpkin Gingerbread

• Servings: about 10 slices
• Time: 1 hr 15 mins
• Difficulty: medium
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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 1 T egg replacer (mixed with 3 T water)
• 1 c pumpkin puree
• 1/2 c unsweetened apple sauce
• 1 tsp pure vanilla extract

Dry Ingredients:

• 2 c quick or rolled oats (gluten-free if necessary)
• 1/4 c garbanzo bean flour
• 1/4 c pea protein
• 1/4 c date sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• Pinch of pink himalayan salt

Toppings:

• A small handful of organic unsweetened shredded coconut flakes

Directions

1. Preheat your oven to 350F.
2. Spray a loaf pan with non-stick cooking spray & set aside.
3. Mix your egg replacer powder with 3 T water in a medium sized bowl.
4. Add the rest of your wet ingredients to the bowl & whisk.
5. Add all your dry ingredients to a large bowl & whisk.
6. Add wet into dry & mix until combined.
7. Pour batter into your loaf pan.
8. Sprinkle the top with the shredded coconut & use a butter knife to cut a slit down the top of the loaf (for appearances).
9. Bake at 350F for 50-55 minutes.
10. Allow to cool slightly before removing from your pan & to cool completely before slicing. Enjoy!

Pumpkin, Chocolate Breakfast Parfait

• Servings: 2
• Time: 10 mins + overnight
• Difficulty: easy
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Credit: thekellydiet.blog

Ingredients

Chia pudding:

• 1/4 c chia seeds
• 1 c unsweetened plant-based milk of choice
• 1 scoop plant-based chocolate protein powder
• 1/2 tsp cinnamon

Layers:

• Sliced & chopped vegan pumpkin gingerbread
• Sliced banana
• Plain Yogurt
• Fresh green figs
• Or anything else you like!

Directions

1. Add all chia pudding ingredients in a bowl or jar & mix very well with a fork, making sure to scrape the sides & bottom as well.
2. Cover & refrigerate overnight to set.
3. In the morning divide your chia pudding among 2 jars. Add your desired layers & indulge in this healthy & delicious treat/breakfast!

What would you layer your parfait with?!

 

 

Molasses Plum Muffins

I love these muffins. I have made them twice, once as a gingerbread flavor & the other as a pumpkin flavor. I will include both recipes in this post. I think I personally like the gingerbread ones better, but you can never go wrong with pumpkin. The pumpkin ones are 100% vegan. You would have to replace the greek yogurt & honey in the gingerbread recipe with non-dairy yogurt & agave to make vegan.

These muffins are:

• Dense but soft
• Healthy
• Protein & fiber packed
• Free of refined sugar
• Oil free
• Sweet without being too sugary

So now that plums are in season, I suggest going to the Farmer’s market, buying some delicious plums & making these muffins 🙂

Gingerbread Plum Muffins

• Servings: 12
• Time: 30 mins
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 1 1/2 c old-fashioned or rolled oats
• 3/4 c coconut flour
• 2 T date sugar
• 1 T baking powder
• Pinch of himalayan salt
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg

Wet Ingredients:

• 1 1/2 T organic molasses
• 1/2 c unsweetened apple sauce
• 1 1/4 c unsweetened plant-based milk of choice
• 1 tsp vanilla extract
• 1/4 c plain greek yogurt (or non-dairy)
• 2 T raw honey (or agave)

Fold Ins:

• 3 small plums

Directions

1. Preheat the oven to 350F.
2. Spray the holes of a 12 muffin tin with non-stick cooking spray.
3. Add all dry ingredients to a food processor or blender. Blend until combined
4. Add all wet ingredients to a large bowl & whisk.
5. Pour dry ingredients into wet & stir until combined (Or combine with clean hands).
6. De-pit & chop up the plums. Fold into the mixture using your hands.
7. Distribute batter among the 12 muffin tins & slightly press down with your fingers.
8. Sprinkle each with a few additional oats (optional)
9. Bake at 350F for 16-18 minutes.
10. Allow to cool slightly before removing. Enjoy!

And before we get to the pumpkin muffins here is a pick of my dog at brunch just because..

Pumpkin Plum Muffins

• Servings: 12
• Time: 30 mins
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 1 1/2 c old-fashioned or rolled oats
• 3/4 c coconut flour
• 2 T date sugar
• 1 T baking powder
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/4 tsp allspice

Wet Ingredients:

• 1 1/2 T organic molasses
• 1/2 c unsweetened apple sauce
• 1 tsp vanilla extract
• 1/4 c pumpkin puree
• 1 1/4 c unsweetened plant-based milk of choice

Fold Ins:

• 1 small plum

Directions

1. Preheat the oven to 350F.
2. Spray the holes of a 12 muffin tin with non-stick cooking spray.
3. Add all dry ingredients to a food processor or blender. Blend until combined
4. Add all wet ingredients to a large bowl & whisk.
5. Pour dry ingredients into wet & stir until combined (Or combine with clean hands).
6. De-pit & chop up the plum. Fold into the mixture using your hands.
7. Distribute batter among the 12 muffin tins & slightly press down to smooth batter into the holes with your fingers.
8. Sprinkle each with a few additional oats (optional)
9. Bake at 350F for 16-18 minutes.
10. Allow to cool slightly before removing. Enjoy!

Which version will you try?!

Slow-Cooker Baked Pumpkin Oatmeal

MMM… what’s that smell?

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!

• Servings: 4
• Time: 1 1/2 hrs
• Difficulty: easy
• Print

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!

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