Dessert

Gingerbread Birthday Cookies

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

img_4890

Now for some Gingerbread Birthday Cookies!

img_4873

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!

Gingerbread Birthday Cookies

  • Servings: 7 Cookie Drops
  • Difficulty: easy
  • Print

img_4888

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!

img_4875

 

See ya next time!

img_4821

 

 

 

 

Breakfast · Snack

Sweet Potato Zucchini Cookies

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

img_4407

Now for some sweet potato cookies!

img_4394

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!

Sweet Potato Zucchini Cookies

  • Servings: 7 cookies
  • Difficulty: easy
  • Print

img_4394

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!

img_4386

 

 

 

 

Dessert · Snack

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!’

img_4246

Now onto this ‘Ginger Apple Bread.’

img_4291

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!

Ginger Apple Bread

  • Servings: 9 thick slices
  • Difficulty: easy
  • Print

img_4353

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!

img_4290

Hope everyone had an amazing weekend!

img_5103

 

 

 

 

Snack

Fit Coffee Drops

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

img_4168

Now for some delicious & energizing protein drops!

img_4094

These cupcakes are made with coffee flour from Earthly Choices!

81icPZZQ+YL._SY355_

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 🙂

Fit Coffee Drops

  • Servings: 6 Drops
  • Difficulty: easy
  • Print

img_4096

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!

img_4101

 

Have a great rest of your week!

img_4125

 

 

 

 

Dessert

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!’

img_3899

Now for some of the healthiest cupcakes you will find!

img_3895

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 🙂

Zucchini Bread Cupcakes

  • Servings: 9
  • Difficulty: medium
  • Print

img_3896

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.img_3898-1
  9. While that is baking prepare your frosting. Add all frosting ingredients to a food processor & process until combined & creamy. Refrigerate.img_3897-1
  10. When the zucchini bread muffins are done baking, all to cool completely before frosting.
  11. Frost your muffins, top with desired toppings & enjoy!

img_3894

I hope everyone enjoyed the holiday!

img_3892

 

 

 

 

Dessert

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!’

img_3673

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

img_3591

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
  • Difficulty: easy
  • Print

img_3588


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!

img_3579-1

Have a great week everyone!

img_3633

 

 

 

 

Snack

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’!

img_3522

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!

img_3587

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
  • Difficulty: easy
  • Print

img_3544


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!

snapseed-9

Happy Friday!

img_3496

 

 

 

 

Breakfast · Snack

Carrot-Ginger Protein Cakes & Cake Balls

To start… these ‘cakes’ turned out great!

I wasn’t sure what to call these, so I would love it if you gave them a try & gave me your input!

These ‘Protein Cakes’ are like a loaf of bread combined with a muffin while being dense, filling & sweet but not too sugary. So let’s call them a ‘Protein Cake’?! Okay 🙂

I used half the batter to make 3 ‘Protein Mini Cakes‘ & the other half to make 8 ‘Protein Cake Balls.’

I added a few of the cakes balls to my morning smoothie bowl that contains cauliflower & kale/spinach & was delicious 🙂img_2793

You can find the recipe for this smoothie bowl here, on my Instagram: @thekellydiet.

One last thing before we get to the recipe, I used shredded rainbow carrots for these cakes. One day after baking them all the carrots were green! Not sure if it was the combination of ingredients I used or how I stored them that caused this, but don’t worry they are fine, so feast on 🙂

Carrot- Ginger Protein Cakes

  • Servings: 7-10
  • Difficulty: medium
  • Print

img_2788


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
  • 1/2 c local raw honey or agave
  • 1 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
Dry Ingredients:
  • 1 c brown rice flour
  • 1/2 c coconut flour
  • 1/2 c almond flour
  • 1/2 tsp pink himalayan salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 c shredded or grated carrotimg_2722

Directions

  1. Preheat the oven to 400F.
  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.img_2724
  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, add to the oven & immediately turn the temperature down to 350F. Bake for 50-60 minutes.

Option #2: Distribute half the batter among 3 small cake/tart tins. Roll the other half of the batter into 8 ‘cake balls’ & place on a baking sheet lined with parchment paper or a silpat. Add both to the oven & immediately turn the temperature down to 350F. Bake the ‘protein cakes’ for about 25 minutes & the ‘cake balls’ for about 20 minutes.

Allow to cool before removing from tins or sheet. Keep stored in a container for up to 5 days. Enjoy!img_2780

img_2796

In what form will you make yours?!

 

 

 

 

Breakfast · Snack

Pumpkin Cauliflower Overnight Oats & Pumpkin Spice Protein Cookies

Farmer's MarketOrganic PumpkinIf you have ever baked with pumpkin puree you know that it is almost inevitable that you will have quite a bit of leftovers. I have never cooked or baked something that used a whole can or box of pumpkin puree. Luckily there are so many recipes you can make with it! So, today I want to share with you two recipes to make with your leftover pumpkin puree.

You can make your own puree, but to save a whole lot of time I like to use boxed organic pumpkin puree.

So, let’s get to Recipe #1!

Pumpkin Cauliflower Overnight Oats

  • Servings: 4
  • Difficulty: easy
  • Print

img_2634

Credit: thekellydiet.blog

This recipe makes a great food prep for breakfast for the week!

Ingredients

  • 1 small head cauliflower (about 4 c cauliflower rice)
  • 1 c oats
  • 2 scoops plant-based vanilla protein powder
  • 1 1/2 c unsweetened almond milk (or other plant-based milk of choice)
  • 1/2 c pumpkin puree
  • 2 tsp pumpkin pie spice
  • 1/4 c pure maple syrup

Directions

  1. Either buy cauliflower rice or make it yourself.img_2591
  2. Add all ingredients to a medium sized pan.
  3. Bring to medium heat.
  4. Stir & simmer for about 12-15 minutes, or until liquid is absorbed.
  5. Allow mixture to cool, divide & transfer to 4 jars or containers.
  6. Top with the yogurt (optional).
  7. Seal & refrigerate.
  8. Grab before you leave in the morning to eat for breakfast at work. Enjoy cold.

img_2629

And here is my veg dog excited for some cauliflower 🙂

img_2586

K, Recipe number 2!

Pumpkin Spice Protein Cookies

  • Servings: 7 big cookies
  • Difficulty: medium
  • Print

img_2622


Credit: thekellydiet.blog

Ingredients

  • 2 T ground flax, 6 T water (to make flax egg)
  • 1 c oats
  • 2 T coconut flour
  • 1/2 c pumpkin puree
  • 1/4 c pure maple syrup
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 c uncooked quinoa (rinsed)
  • 1/4 c dried cranberries

Directions

  1. Mix the ground flax with the water in a small bowl & set aside for at least 5 minutes.
  2. Add the next 6 ingredients to a food processor.
  3. Process until combined.img_2581
  4. Add in the flax egg & process again.
  5. Transfer mixture to a bowl & stir in the quinoa & cranberries.img_2584
  6. Scoop 2 T of batter at a time onto a prepared baking sheet & smooth with a spoon.
  7. Bake at 350F for 10 minutes.
  8. Allow to cool before removing from sheet. I like mine best stored in the fridge & eaten cold. Enjoy!

For MANY more pumpkin recipes, like this “6 ingredient Pumpkin Mousse”, check out @thekellydiet

p.PNG

 

Breakfast · Lunch / Dinner

Chia Socca

 

Before we get to the socca,  here is a recipe for “No Bake PB 🍌 Bites” that I posted on my Instagram this past weekend: @thekellydiet.

img_2562

1️⃣In a large bowl mix with a fork

🔹2 c rolled oats

🔹1 tsp cinnamon

🔹 1 tsp vanilla

🔹splash of almond milk

🔹1/4 c raw 🍯  or pure maple syrup

🔹1 large ripe mashed 🍌

🔹1/2 c natural peanut butter or almond or 🌻 butter 🔹1/4 c mini morsels or cacao nibs

2️⃣Use an 🍦 scoop to spoon batter 2️⃣roll into balls & 3️⃣refrigerate. Enjoy!

Follow my Instagram for more recipes that may not be posted on the blog!

K now to socca!

This was my first time trying/making Socca & it turned out great!

So what is Socca?

  • It is a type of thin, unleavened pancake or crêpe made from chickpea flour.
  • It is a great source of fiber, protein & has a slew of vitamins & minerals.

I added just a bit of chia seeds to my socca for extra nutrients & to help absorb more of the liquid in the batter.

This recipe is easy to make & lets you be creative by choosing your own toppings.

  • You can top it with nut butter & fruit for a healthy dessert, or
  • with veggies & a homemade sauce for a yummy & nutritious meal.

Chia Socca

  • Servings: 1
  • Difficulty: easy
  • Print

img_2421

*This makes one socca so double recipe as need.

Ingredients

Socca:
Toppings I used:
  • Roasted brussles sprouts
  • Baked sweet potato chunks
  • Sauteed peppers
  • Sauteed mushrooms
  • Tomato
  • Organic white wine vinegar
  • Italian seasoning
Avocado/ yogurt sauce:
  • 1/3 of an avocado
  • 1/4 c cilantro
  • 1/4 c plain greek or non-dairy yogurt
  • 1 tsp lemon juiceimg_2423

Directions

Socca:
  1. Add all the socca ingredients to a small bowl.
  2. Whisk & set aside for half an hour to allow seeds to soak & mixture to thicken.
  3. Heat a small sized skillet on medium heat & spray with non stick spray.
  4. Once pan is hot & mixture has set, spoon batter into the pan & make sure it is evenly distributed (the benefit of using a small pan is that you can smooth the batter among the whole pan for an even distribution & perfect circle).
  5. Let batter cook for 3 minutes.
  6. Use a spatula to carefully lift sides, then flip.
  7. Allow to cook on the other side an additional 3 minutes.
  8. Remove from pan & top with desired toppings.img_2422
Toppings:
  1. I first roasted my brussels sprouts & sweet potato, without any oil, & sprinkled with Flavor God’s Italian Seasoning.
  2. I sauteed the mushrooms & peppers in organic white wine vinegar.
Avocado/yogurt Sauce:
  1. Add all avocado/yogurt sauce ingredients to a blender.
  2. Blend until smooth.
  3. I added the sauce to a clear squirt bottle to distribute evenly on top.

img_2425

img_2424

What will you top your socca with?!