Bakery style, Almond Cookies

Before diving into the recipe of these amazing & healthy cookies, remember to check out my Instagram, @thekellydiet for more recipes not on the blog!

Like this ‘Edible Protein PB Pancake Batter!’

I just loveee these cookies. They are soft, fluffy, the perfect balance of sweetness, filling… & just delicious.

So, let’s get baking!

• Servings: 8 big cookies
• Time: 25 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 c whole wheat flour
• 1/2 c almond flour
• 1/2 c unsweetened coconut flakes
• 1 tsp baking soda
• Pinch of pink himalayan salt
• 1/3 c melted coconut oil
• 1/3 c apple sauce
• 1/4 c drippy almond butter
• 1/4 c raw local honey or pure maple syrup
• 1 tsp vanilla extract
• Handful non-dairy chocolate chips

Directions

1. Preheat your oven to 350F. 
2. Add all your dry ingredients to a large mixing bowl & whisk.
3. Add all your wet ingredients to a small bowl & whisk.
4. Pour wet into dry & beat until combined.
5. Fold in your choc chips.
6. Use an ice cream scooper to scoop batter onto a baking sheet lined with a silpat or parchment paper. Use a spoon to flatten
7. Bake for 13-15 minutes. Enjoy! 

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

Happy Almost Friday! 

 

 

Gingerbread Protein Bars

Hello Hello!!!

First, don’t forget to follow my Instagram @thekellydiet for more recipes that are not on the blog. Like this ‘Chickpea PB Batter!’ 

And now… no it’s not Christmas season yet, but hey gingerbread is delicious so why limit when you can eat it?!

These Gingerbread Protein bars are…

• Energizing
• Metabolism boosting
• Filling
• Low in sugar
• Delicious

They’re kind of like the Cliff Gingerbread bars but way softer, yummier & healthier 🙂

• Servings: 9 bars
• Time: 40 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 3 ripe bananas
• 3/4 c non-dairy milk
• 1/4 c blackstrap molasses

Dry Ingredients:

• 1 c organic rolled oats (gluten free if needed)
• 1/2 c coconut flour
• 2 T ground flax
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp ginger
• pinch of pink himalayan salt

Directions

1. Preheat your oven to 350F. Spray an 8X8 with non-stick cooking spray & set aside.
2. Add your bananas to large mixing bowl & mash with a fork. Add in the rest of your wet ingredient & mix until combined
3. Add your dry ingredients to the bowl & whisk until combined
4. Pour batter into your 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!

#FlannelSeason

Jicama & Cauliflower Buffalo Bites

 

 

I am obsessed with my ‘Buffalo Cauliflower Steak‘ recipe. Because I could eat it every day I decided to try to make it even healthier without compromising taste.

How I’ve changed the recipe:

• I used half the amount of hot sauce cause the first one is reallyyyy hot. You can leave it with the full amount though. All depends on your desired heat level.
• I reduced the amount of flour used.
• I replaced the sprouted spelt flour with coconut and garbanzo bean flour.
• I adjusted the spices a bit.
• I tried baking jicama in the buffalo batter!
• I added a vegan yogurt sauce to dip it in. This also helps with the heat 🙂

I personally loveddd how this turned out. I ate the entire cauliflower by myself and didn’t have to have any guilt about it.

You can check out the original recipe here to see which you might prefer or if you want to try making something somewhere in the middle of these two recipes.

Now on to the new version!

• Servings: 1-3
• Time: 45 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1 head cauliflower (I used an orange one)
• 1/3 of a jicama
• 1/2 T flaxseed
• 2 T garbanzo bean flour
• 1 T coconut flour
• 1/4 – 1/2 c hot sauce (depending on desired heat level)
• 1/4 c non-dairy milk
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp taco seasoning (I used Flavor God)
• 1/4 tsp ground pepper

Yogurt Dipping Sauce:

• Non-dairy greek yogurt mixed with just a little cumin

Directions

1. Preheat your oven to 350F.
2. Chop your head of cauliflower either into steaks, florets, or both.
3. Cut the skin off your jicama and cut into fry shapes.
4. Add the rest of the ingredients to a large bowl & mix until combined.
5. Dip cauliflower & Jicama on all sides into the sauce.
6. Place onto a baking sheet lined with parchment paper.
7. Bake for 35 minutes minutes or until crispy.
8. Mix in a little cumin into non-dairy greek yogurt for a dipping sauce.
9. Serve straight out of the oven after slightly cooled. Enjoy!

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

And so everyone knows, tomorrow is my dog’s 3rd birthday!!!

 

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:)

Now for some protein cookies!

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

• Servings: 2 big cookies
• Time: 30 minutes
• Difficulty: easy
• Print

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!

See ya later!

 

Ginger Power Cookies

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

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
• Time: 30 minutes
• Difficulty: easy
• Print

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

*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!

 

Vegan Buffalo Cauliflower Steak

So this IS the best dinner I have eaten in months. I feel like I could eat it every day it was so good.

This recipe makes Vegan Buffalo Cauliflower. You can use one head of cauliflower to make ‘Steak‘ and ‘Taco Meat.’ Cut your cauliflower length wise to make steak slices, and the rest of the head into florets for your taco meat.

You will first make your buffalo sauce and then mix your cauliflower into that.

Personally I like my Buffalo Cauliflower Steak plain because it was so good on it’s own I didn’t want anything else in my bite. However, making it into a layered sandwich sounds pretty good too 🙂

I recommend all of my recipes of course!

But please, do not miss out on making this one!!!

Buffalo Cauliflower Steak

• Servings: 4
• Time: 45 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1 head cauliflower (I used an orange one)
• 1 T flaxseed
• 1/2 c sprouted spelt four
• 1/2 c non-dairy milk
• 1/2 c hot sauce
• 1/2 c water
• 2 tsp garlic powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp taco seasoning (I used Flavor God)
• 1/4 tsp ground pepper

Directions

1. Preheat your oven to 400F.
2. Chop your head of cauliflower either into steaks, florets (for tacos), or both.
3. Add the rest of the ingredients to a large bowl & mix until combined.
4. Add cauliflower into the bowl & mix in the sauce.
5. Spread onto a baking sheet lined with parchment paper.
6. Bake for 35 minutes minutes or until crispy. Eat as is or make into a sandwich or tacos! Enjoy!

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

I hope everyone had a great weekend!

 

Bakery style, Vegan Peanut Butter Cookies

Before diving into the recipe of these amazing & healthy cookies, remember to check out my Instagram, @thekellydiet for more recipes not on the blog!

Like this ‘Edible Protein PB Pancake Batter!’

These PB cookies might be the best thing I’ve eaten all week. They are soft, fluffy, the perfect balance of sweetness, filling… & just so good I have a hard time not eating the whole batch in one sitting!

These cookies are made with 3 flours, one being Sprouted Spelt Flour.

I love sprouted flour because you get additional nutritional benefits, without compromising flavor or taste. That is because the dormant vitamins & minerals in grains are activated & brought to life during the sprouting process. In addition, sprouting also breaks down the grains’ natural protective barrier, making them easier to digest.

The last thing I decided to added to this recipe was the applesauce. The batter was still too dry & I didn’t want to add any more fat. Applesauce is such a staple in my healthy baking & it really helped these cookies reach the consistency I was looking for.

So, let’s get baking!

• Servings: 8 big cookies
• Time: 25 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 c sprouted spelt flour
• 1/2 c almond flour
• 3 T coconut flour
• 1 tsp baking soda
• Pinch of pink himalayan salt
• 1/4 c melted coconut oil
• 1/4 c almond or peanut butter (heated in microave for 40 seconds)
• 1/4 c raw local honey or pure maple syrup
• 1/2 c unsweetened applesauce
• 1 tsp vanilla extract
• Handful non-dairy chocolate chips

Directions

1. Preheat your oven to 350F. 
2. Add all your dry ingredients to a large mixing bowl & whisk.
3. Add all your wet ingredients to a small bowl & whisk.
4. Pour wet into dry & beat until combined.
5. Fold in your choc chips.
6. Use an ice cream scooper to scoop batter onto a baking sheet lined with a silpat or parchment paper. Use a spoon to flatten
7. Bake for 12 minutes. Enjoy! And what better to enjoy these cookies with than some homemade apple guacamole! (recipe for guac on my insta!)

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

Happy Almost Friday! Looks like Batman is waiting for the weekend 🙂

 

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
• Print

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 🙂

 

Creamy, Indian Chickpea Salad

Haven’t you heard?! 

The best things in life are cruelty free!

Just like this Creamy, Indian Chickpea Salad! This recipe makes for a great food prep. You can also easily make it your own by replacing or adding different veggies or herbs & adjusting the spices.

Make this high protein & fiber meal your own! What would you add or remove to it?!

• Servings: 4
• Time: 10 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Veggie Ingredients:

• 1 purple sweet potato, baked & diced
• 1 can chickpeas, rinsed
• 1 cucumber, peeled & diced
• 1/4 red onion, diced
• 1 c spicy sprouts

Dressing:

• 1/2 c non-dairy yogurt
• Juice from 1 lime
• 1 tsp ground cumin
• 1/2 tsp cayenne
• 1/4 tsp garlic powder

Directions

1. Add your veggie ingredients to a large bowl.
2. Mix the dressing ingredients, separately.
3. Add the dressing to the veggies & use clean hands to mix until combined.
4. Top with dried cranberries if desired. Serve immediately or cover & refrigerate for food prep. Enjoy!

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

I hope everyone had a great weekend!

 

Low Fat, Peanut Butter Cookies

Before diving into the recipe of these amazing & healthy cookies, remember to check out my Instagram, @thekellydiet for more recipes not on the blog.  Like this metabolism & energy boosting Breakfast Bowl!

These peanut butter cookies are low in fat thanks to PB2’s powdered Peanut Butter. It is made by slow roasting peanuts & then pressing them to remove 85% of the fat & oil.

Now I love nut butter, especially almond butter, & it’s very good for you. I just eat ALOT of it 😉 So, I like to switch it up with PB2! If you’d like you can use nut butter instead of the PB2. Just make sure you chose a nut butter where the only ingredient is the nut!

 

 

So, let’s get baking!

• Servings: 7 cookies
• Time: 25 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 ripe banana, mashed
• 1/2 c powdered peanut butter
• 1/4 c unsweetened almond milk (alternatively can you use 1/2 c nut butter of choice in place of powdered peanut butter & milk)
• 4 oz natural apple sauce
• 2 T chia seeds
• 1 T corn starch
• 2/3 c garbanzo bean flour
• 1/4 c coconut flour
• 1 tsp cinnamon
• Dash pink himalayan salt
• 1 tsp vanilla extract
• 2 T pure maple syrup
• Small handful dried cranberries

Directions

1. Preheat your oven to 350F. Line a baking sheet with a silpat or parchment paper.
2. Add all your dry ingredients to a large mixing bowl & whisk.
3. Add all your wet ingredients to a small bowl & whisk.
4. Pour wet into dry & beat until combined.
5. Fold in your dried cranberries.
6. Use an ice cream scooper to distribute batter onto your baking sheet. Use a spoon to flatten into cookies shapes.
7. Bake for 12 minutes. Enjoy!

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

Who will you share these cookies with?!