Dessert

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!

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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!

Bakery Style, Almond Cookies

  • Servings: 8 big cookies
  • Difficulty: easy
  • Print

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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! 

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

Happy Almost Friday! 

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Lunch / Dinner

Bucha Carrot Dogs

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Pizza Dough Cookies’:)

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Now, you’ve seen my carrot dogs before.

I’ve switched it up a bit to make them even healthier and more delicious by cooking them in kombucha!

I used Brew Dr. Kombucha’s new flavor, Vanilla Oak 🙂

Some things I would recommend:

  • Make sure you cook it until it is soft throughout. At my second attempt of the carrot dog I didn’t simmer it long enough.
  • I suggest marinating it for at least 4 hours. Some recipes say 2 hrs but I think the longer the better.
  • Have fun with it! I have used an eggplant, flatout & a sweet potato as a bun for it. All were delicious!

Bucha Carrot Dogs

  • Servings: 2-4
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 4 large carrots
  • 1/2 c vegetable broth
  • 1/2 c kombucha
  • 1/4 c Braggs Liquid Aminos
  • 1 T dijon mustard
  • 2 tsp onion powder
  • 1 tsp paprika
  • 1/4 tsp turmeric

Directions

  1. Cut off ends of carrots.
  2. Add the rest of the ingredients (your marinade) to a large pot & stir. Add in your carrots and spin carrots in your marinade. Cover and refrigerate for 4 hours or overnight to marinate.

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  1. After carrots have been marinated, place pot on the stove and bring to a boil. Reduce heat to a simmer and let sit for 20 minutes or until soft through.
  2. Add carrots to a buddha bowl or serve in a bun of choice & add your favorite hot dog toppings. Enjoy!

Bun Ideas: I have used a roasted eggplant, Flatout’s Rosemary & Olive Oil flat, & a baked sweet potato. All were excellent!

Happy eating 🙂

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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!’

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Now for some Gingerbread Birthday Cookies!

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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

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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!

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See ya next time!

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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!’

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Now for some sweet potato cookies!

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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

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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!

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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!’

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Now onto this ‘Ginger Apple Bread.’

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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

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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!

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Hope everyone had an amazing weekend!

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Snack

Fit Coffee Drops

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

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Now for some delicious & energizing protein drops!

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These cupcakes are made with coffee flour from Earthly Choices!

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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

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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!

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Have a great rest of your week!

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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!’

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Now for some of the healthiest cupcakes you will find!

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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

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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!

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I hope everyone enjoyed the holiday!

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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!’

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

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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

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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!

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Have a great week everyone!

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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’!

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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!

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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

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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!

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Happy Friday!

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Lunch / Dinner

Crispy Carrot Bacon

This recipe is similar to my ‘Carrot Dog’ recipe. Check it out here!

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As for this ‘Crispy Carrot Bacon‘…. meat eaters, I don’t want to hear it. Say the word ‘carrot bacon’ to a meat eater & a common response will be, ‘ew’ or ‘why ruin bacon?’

Well my friends, no this is not going to taste like your meat bacon. Why? Because yeah duh it’s not made from meat cause it’s 2018 why are people still eating meat? But vegan or not just give it a try! My carrot bacon is: crispy, healthy, and full of flavor! I promise you will like it!

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Crispy Carrot Bacon

  • Servings: 2
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 2 large carrots
  • 2T Braggs Liquid Aminos
  • 1 tsp dijon mustard
  • 1 tsp apple cider vinegar
  • 1 tsp black garlic puree
  • 1/2 tsp paprika
  • dash of cayenne
  • dash of pink himalayan salt

Directions

  1. Preheat the oven to 400F. Line a baking sheet with a silpat or nonstick spray and set aside.
  2. Add all of your ingredients, except the carrots, to a small bowl & whisk until combined.
  3. Use a vegetable peeler to peel carrots into thin strip. img_3004
  4. One at a time dip your carrot peels into the bowl, coating the entire peel, & place on your baking sheet.img_3005
  5. Bake for about 15 minutes or until crispy. Serve with fresh dill. Enjoy!

Enjoy your Sunday Guys!

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