Dessert

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!

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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!

Bakery Style, Vegan Peanut Butter Cookies

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

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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!)

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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! Looks like Batman is waiting for the weekend 🙂

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Dessert · Snack

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!

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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!

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So, let’s get baking!

Low fat, Peanut Butter Cookies

  • Servings: 7 cookies
  • Difficulty: easy
  • Print

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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!

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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

Who will you share these cookies with?!

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Dessert

Soft baked, Chocolate Chunk Protein Cookie Cups

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 these ‘Vegan, Cheesy Spaghetti Squash Bowls!’

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These protein cookie cups 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!

Soft baked, Chocolate Chunk Protein Cookie Cups

  • Servings: 10 cookie cups
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 c sprouted spelt flour
  • 1/2 c almond flour
  • 3 T coconut flour
  • 3/4 tsp baking soda
  • Pinch of pink himalayan salt
  • 2 T melted coconut oil
  • 3 T almond butter
  • 1/4 c pure maple syrup
  • 1/2 c unsweetened applesauce
  • 1 tsp vanilla extract
  • Handful non-dairy chocolate chips

Directions

  1. Preheat your oven to 350F. Spray 10 muffins tins with coconut oil spray & set aside.
  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. Distribute batter among the 10 muffin tins. Wet your finger tips & smooth the batter to mold to the muffin tins.
  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! See the source image

And maybe a little cat (dog*) nap to follow eating these delicious treats…

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Dessert

Soft baked, Chocolate Chunk Protein Cookies

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

While coming up with the recipe the last thing I decided to added 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.

One suggestion, you may as well make 2 batches while you are at it because 1 batch of these delicious cookies won’t last long.

Soft baked, Chocolate Chunk Protein Cookies

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

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Credit: thekellydiet.blog

Ingredients

  • 1 c sprouted whole wheat or garbanzo bean flour
  • 1/2 c almond flour
  • 3 T coconut flour
  • 3/4 tsp baking soda
  • Pinch of pink himalayan salt
  • 2 T melted coconut oil
  • 3 T almond butter
  • 1/4 c 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 place 8 drops of batter onto a baking sheet lined with a silpat or parchment paper. Flatten/ smooth batter into cookie shapes.
  7. Bake for 11 minutes. Enjoy!

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

Be your unique self while enjoying these unique cookies 🙂

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Dessert

Whole-Wheat Chocolate Cinnamon Buns

Yes these are delicious 🙂

I could toast one of these up every day for a dessert & be extremely satisfied. These Cinnamon Buns are chocolaty, soft, healthy & sweet tooth satisfying.

One thing that makes this dessert healthier is that they are made with organic sprouted whole wheat flour.

I love sprouted grains because sprouting changes the composition of the resulting flour. It results in the creation of a vegetable & not a starch! There are many benefits to eating a sprouted grain over a non-sprouted.

So give these a try! I promise you & anyone you share them with won’t be disappointed 🙂 Who would pass up a healthier, warm chocolaty pastry??? 

Whole- Wheat Chocolate Cinnamon Buns

  • Servings: 6
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 3 C sprouted whole wheat flour + extra for dusting
  • 1 1/4 C warm water
  • 1/2 C + 2 T raw honey or pure maple syrup
  • 1/2 C chopped pistachios, optional*
  • 2 oz vegan chocolate, melted
  • 2 T coconut oil, melted
  • 2 T ground cinnamon
  • 2 1/2 tsp yeast
  • 1 tsp pink himalayan salt
  • 1 tsp vanilla extract

*I wanted to add these to my buns but didn’t have any on hand.

Directions

  1. Preheat your oven to 350F.
  2. Spray an 8×8 pan with non-stick cooking spray.
  3. In a small blow mix the yeast, water & 2 T of your honey or maple syrup.
  4. Wait 5 minutes for the yeast to activate.
  5. In a large bowl add your flour, salt, & yeast mixture. Start kneading with your hands or with your mixer’s dough hook.
  6. Adjust water/flour as needed. Your dough should be soft but not sticky.
  7. Knead the dough with your hands for an extra minute & then let sit for 20 minutes.
  8. In a medium sized bowl add the rest of your honey or maple syrup, melted chocolate, melted coconut oil, cinnamon & vanilla. Whisk until combined. Fold in your nuts if using.
  9. Split your dough into 3 small balls. Roll each with a rolling pin until flat.
  10. Distribute & spread your chocolate filling on each flat.
  11. Fold each flat in half & cut in half lengthwise. Now twist each piece up into a bun.
  12. Place each bun next to each other in your pan.
  13. Bake for 30 minutes.
  14. Enjoy warm right out of the oven after slightly cooled; or if eating later toast in your toaster oven for 1-2 minutes before serving. Enjoy!

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

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I think this recipe deserves a foot five!

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Lunch / Dinner

Tofu Sloppy Joes

These Tofu Sloppy Joes are:

  • Quick & easy to make
  • Delicious!!!
  • Healthy
  • High in fiber & protein
  • Cruelty-free
  • Low fat
  • Messy 🙂

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Tofu Sloppy Joes

  • Servings: 2-3
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1/2 block firm tofu
  • 1/2 c fresh chopped bell pepper or 1/4 c canned & diced green chiles
  • 1 tsp apple cider vinegar
  • 2 T liquid aminos
  • 2 T organic ketchup
  • 2 tsp dijon
  • 1/4 tsp cayenne
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder

Directions

  1. Add your tofu to a skillet & put on medium heat.
  2. Chop your tofu with a spatula into tiny pieces.
  3. Add the rest of your ingredients to the skillet/pan & stir.
  4. Cover your skillet & allow to cook on medium to low heat for about 10 minutes, stirring occasionally.  img_3857
  5. Serve on a whole-grain sprouted bun. I layered mine with sauteed purple cabbage & spinach, sliced tomato & added a bit more dijon. Enjoy.img_3863-1

And here is a picture of my dog after falling in a dirty pond on a walk cause…. why not 🙂

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Who will you share your sloppy joes with?!

Lunch / Dinner

Carrot Dog

So I know the concept of the ‘Carrot Dog’ sounds ridiculous. I am a veggie lover & even I didn’t try it when this first became a hit. I am here to tell you that it’s true, the Carrot Dog is amazing! It really tastes like a hot dog- in a good way 🙂

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 steam it long enough & it was not as good.
  • I suggest marinating it for 24 hrs or overnight. Some recipes say 4 hrs but I think the longer the better.
  • Have fun with it! I used an eggplant, flatout & sweet potato as a bun for it. All were delicious!

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Carrot Dog

  • Servings: 2
  • Difficulty: easy
  • Print
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Credit: thekellydiet.blog

Ingredients

  • 2 large carrots
  • 1/2 c water
  • 3T Braggs Liquid Aminos
  • 2 tsp onion powder
  • 1 tsp paprika
  • 1/2 T dijon mustard
  • 3/4 water

Directions

  1. Cut off ends of carrots & peel.img_2939
  2. Place carrots into a pan with the 1/2 c water. Cover with a lid & simmer for 15 minutes or until very soft, like a hot dog.
  3. While that is cooking mix the rest of the ingredients in a bowl or tupperware that will fit your carrots.
  4. Place your steamed carrots into the mixture. Cover & place in the fridge to marinate overnight.img_2948
  5. Before eating place everything, including the marinade back into the pan. Cover & simmer for another 15 minutes or until soft through. Enjoy!

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

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What bun will you use?!

Breakfast · Snack

Slow-Cooker Baked Pumpkin Oatmeal

MMM… what’s that smell?img_3102

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!

Slow- Cooker Baked Pumpkin Oatmeal

  • Servings: 4
  • Difficulty: easy
  • Print
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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!

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

Breakfast · Snack

Butterfly Pea Flower Overnight Oats

I’m going to guess you read the title ‘Butterfly Pea Flower‘ & thought, ‘what?’

Well let me tell you about it! I came across Organic Dried Butterfly Pea Flower Tea while browsing Amazon Prime (one of the World’s greatest inventions, obviously).img_2824This tea

  • is full of antioxidants & has been proven through clinical research.
  • has anti- glycation properties (helps prevent against skin aging).
  • has anti-inflammatory & pain relieving properties.
  • And for someone into food aesthetic, it makes a gorgeous blue tea. AND if you add a bit of lemon juice it can turn a purplepink!

As an avid tea drinker & natural baker, I was excited 🙂

This is the first recipe I have made with the tea. I look forward to sharing this one with you and many more to come!

Butterfly Overnight Oats

  • Servings: 2
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

This recipe contains only 4 ingredients & doesn’t use any sugars or sweeteners! (If you want to make it sweeter add some berries!)

  • 1 c unsweetened plant-based milk of choice
  • 3 T dried pea flower tea
  • 1 c rolled oats
  • 1/2 c plain greek or non-dairy yogurt

Directions

  1. Add 2 T of your tea to an infuser.
  2. Bring your plant-based milk to a boil in a small pot & add the infuser (could also use a food strainer if do not own an infuser).img_2826
  3. Turn heat to low & simmer for 20 minutes. (Your milk will turn more blue as time passes.)
  4. Add your oats to a mason jar or container, pour in your tea & mix together with a fork.
  5. Add in your yogurt & last 1 T of dried tea & mix again.
  6. Cover & refrigerate for at least 4 hours, preferable overnight.img_2825
  7. In the morning eat as is or add some toppings! I added sliced banana, a bit more dried tea, bee pollen & hemp hearts. Enjoy!img_2879

What else would you make with this tea?!

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

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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
  • 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

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In what form will you make yours?!