Snack

Fit Blueberry Zucchini Bread

Before diving into this recipes don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Chunky Apple Guacamole 🙂

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As for my ‘Fit Blueberry Zucchini Bread,’ it is:

  • Vegan
  • Moist
  • Healthy
  • Low in fat & sugar
  • High in protein & fiber
  • Delicious

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It may be a new favorite!

Fit Blueberry Zucchini Bread

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

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c sprouted spelt flour
  • 1/2 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp nutmeg
  • Dash of pink himalayan salt
Wet Ingredients:
  • 3 T ground flax + 7 T water
  • 2 small zucchinis, grated
  • 1/2 c non-dairy milk
  • 1/2 c applesauce
  • 1/4 c coconut sugar
  • 2 tsp vanilla extract

Additional:

  • 1 c blueberries

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Directions

  1. Preheat the oven to 350F. Spray a loaf pan with non-stick coconut oil spray & set aside.
  2. Add your flax & water to a small bowl. Mix and set aside.
  3. Add all your dry ingredients to a large mixing bowl & whisk.
  4. Add in your wet ingredients one at a time, including your flax egg, mixing occasionally.
  5. Fold in your blueberries.
  6. Pour your batter into your loaf pan & smooth with a spatula so that it is evenly distributed.
  7. Bake for 50 minutes or until a knife inserted comes out clean. Allow to cool before cutting.  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

Stay healthy & happy 🙂

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Dessert

Soft Snickerdoodle Cookies

Before diving into this recipes don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Chocolate Chickpea Cookie Dough Batter’ 🙂

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Now let’s talk about these Snickerdoodles!

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They are:

  • Vegan
  • Protein & fiber packed
  • Soft
  • Cinnamony 
  • Easy to make
  • Made with only clean, natural ingredients
  • Fueling

Soft Snickerdoodle Cookies

  • Servings: 8 cookies
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1, 15 oz can chickpeas (drained & rinsed)
  • 1 c quick oats (gluten free if needed)
  • 1 large ripe banana or 1/2 c pumpkin puree
  • 1/4 c organic coconut sugar
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • dash pink himalayan salt

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Additional:

  • Cinnamon
  • Non-dairy chocolate chips
  • Dried Cranberries

Directions

  1. Preheat the oven to 350F. Line a baking sheet with a silpat or parchment paper and set aside.
  2. Add all ingredients to a food processor.
  3. Process until everything is combined, stopping occasionally to scrape the sides of the bowl.
  4. Use an ice-cream scooper to distribute batter onto your baking sheet.
  5. Lightly flatten batter with your finger tips.
  6. Sprinkle dough with additional cinnamon or cinnamon-sugar (using organic coconut sugar). Top with things like non-dairy chocolate chips or dried cranberries if desired.
  7. Bake for 10 minutes. Allow to cool before removing. 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 Baking 🙂

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Snack

Sweet Biscuit Drops

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Black Bean Brownie Muffins’!

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Now onto these Sweet Biscuits!

These biscuits are made with the healthy grains, oats and coconut flour. I do not even own regular white flour in my home and neither should you. It’s not needed and full of empty calories. Oats and coconut flour are full of both fiber and protein and don’t compromise taste!

These biscuits are sweet enough to be eaten alone or could be paired next to some non-dairy yogurt or frozen and whipped coconut milk!

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Eat them anytime of the day as they are:

  • Clean
  • Dairy-free
  • Healthy
  • Natural
  • Fiber & Protein Packed
  • Filling
  • Oil- free
  • Sweet
  • Delicious

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Sweet Biscuit Drops

  • Servings: 7 ice-cream scoop size drops
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp pink himalayan salt
Wet Ingredients:
  • 1/2 c non-dairy milk (I like @ripplefoods unsweetened pea milk)
  • 1/2 c natural applesauce
  • 1/4 c raw local honey or agave
  • 1 tsp vanilla extract
Fold ins:
  • 4 dried apricots, chopped
  • 3 pitted and chopped dates

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Directions

  1. Preheat your oven to 350F. Line a baking sheet with a silpat or spray with coconut oil spray.
  2. Add all dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients to your mixing bowl & beat until combined.
  4. Fold in your sliced apricots and dates.
  5. Use an ice-cream scooper to scoop and place 7 drops of batter onto your baking sheet.
  6. Bake for 13-15 minutes or until edges are golden brown. 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

Enjoy the weekend 🙂

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Dessert

Healthy Brownie Banana Bread

Before diving into this recipes don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Chickpea Cookie Dough Batter’ 🙂

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So what is the @thekellydiet all about?! Well it’s about realizing that we don’t have to compromise health for taste!

Everyday I eat my baked goods at breakfast, for a snack, as additional protein to my meals, even late night. And I DON’T HAVE TO FEEL BAD ABOUT IT!

I want people to fuel their bodies with natural, good for them foods and find them delicious!

Now, who could pass that up?!

Healthy Brownie Banana Bread

  • Servings: about 8 thick slices
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 3 ripe bananas
  • 1/4 c unsweetened apple sauce
  • 1/4 c pure maple syrup
  • 1/2 c unsweetened non-dairy milk of choice
  • 1 tsp vanilla extract
Dry Ingredients:
  • 1 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 1/4 c cacao powder
  • 1 tsp baking soda
  • Pinch of pink himalayan salt

Additional:

  • 1/3 c non-dairy chocolate chips (optional)

Directions

  1. Preheat the oven to 350F. Spray an 8×8 or loaf pan with non-stick coconut oil spray & set aside.
  2. Add all your wet ingredients to a large mixing bowl & beat until bananas are pureed and mixture is combined.
  3. Add all your dry ingredients to the bowl & mix until combined.
  4. Fold in your choc chips.
  5. Pour your batter into your pan & smooth with a spatula so that it is evenly distributed.
  6. Top with sliced banana if desired.
  7. Bake in an 8×8 pan for 30 minutes,  loaf pan for 55 minutes or until a toothpick comes out clean. I love it eaten fresh out of the oven, after slightly cooled when the choice chips are still melty! 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

Stay healthy guys!

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Breakfast · Snack

Lemon Poppyseed Pronuts (oil + sweetener free)

Before diving into this recipes don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Chia Swirl Breakfast Bowl’ 🙂

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Now as for these ‘pronuts’… protein donuts  🙂

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They are:

  • Refreshing
  • Light but filling
  • Healthy
  • Clean
  • Oil free
  • Sweetener free
  • Protein & fiber packed

You will enjoy the smells while baking these pronuts too thanks to that fresh lemon zest!

Enjoy these pronuts for breakfast, snack, or dessert!

Lemon Poppyseed Pronuts

  • Servings: 6 donuts
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 1/2 c quick oats (gluten-free if needed)
  • 1/2 c garbanzo bean flour
  • 1 T flax
  • 2 T poppy seeds
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of pink himalayan salt
  • Zest from 2 lemons
Wet Ingredients:
  • 1 c natural apple sauce
  • 3/4 c freshly squeezed lemon juice
  • Sweetener if desired*

*I didn’t use any sweetener. If you’d like to add some I’d recommend just 1/4-1/3 raw local honey or agave. If using, reduce the amount of apple sauce used by the amount of sweetener you add.

Directions

  1. Preheat the oven to 350F. Spray the holes of a 6 hole donut tin or a 9 hole muffin tin with coconut oil spray & set aside.
  2. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  3. Add in your wet ingredients & mix until everything is combined.
  4. Distribute batter evenly among your donut or muffin holes.
  5. Bake for 18 minutes or until a toothpick comes out clean & your edges are golden brown. 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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Breakfast · Snack

Lemon Banana Muffins

Before diving into this recipes don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘The Hulk’ aka, Green Juice 🙂

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Now as for these muffins… 🙂

They are:

  • Refreshing
  • Light but filling
  • Healthy
  • Clean
  • The perfect amount of sweetness

You will enjoy the smells while baking these muffins too! That fresh lemon zest is such a wonderful smell in the kitchen 🙂

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Enjoy these muffins for breakfast, snack, or dessert!

Lemon Banana Muffins

  • Servings: 9 muffins
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 1/4 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 1 T flax
  • 1 T chia seeds
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of pink himalayan salt
  • Zest from 2 lemons
Wet Ingredients:
  • 2 ripe bananas
  • 3/4 c freshly squeezed lemon juice
  • 1/4 c raw local honey or agave

Directions

  1. Preheat the oven to 350F. Spray a 9 holes of a muffin tin with coconut oil spray & set aside.
  2. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  3. Add in your wet ingredients & beat until bananas are pureed & everything is combined.
  4. Use an ice cream scooper to distribute batter among your 9 muffin holes. Top with additional lemon zest.
  5. Bake for 18 minutes or until a toothpick comes out clean & your edges are golden brown. 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

I hope everyone had a good weekend!

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Dessert · Snack

Carrot Gingerbread Pronuts

If you love the taste of gingerbread and are looking for a healthy snack these are perfect for you!

These Carrot Gingerbread Pronuts are:

  • Clean
  • Plant-based
  • Healthy
  • Fiber & Protein Packed
  • Filling
  • Made with veggies
  • Delicious
  • Naturally sweetened

If you don’t have a donut tin, don’t worry! Bake this healthy mixture into muffins or bars! Just adjust cooking time as needed.

 

Carrot Gingerbread Pronuts

  • Servings: 6 donuts
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Donut base Ingredients:
  • 1 1/2 c oats
  • 1/3 c sprouted spelt flour
  • 2 c carrots (2 c grated carrots for mixer version)*
  • 1 T black strap molasses
  • 1 T vanilla extract
  • 1 in. ginger root (1 1/2 T freshly grated ginger)
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp baking powder
  • 1/2 c homemade almond milk

*These donuts were made in a vitamix. You can still make these simply by mixing the ingredients, just use the orange ingredients instead,

Crumble Ingredients:
  • 1/4 c almond flour
  • 2 T local honey or pure maple syrup

Directions

  1. Preheat the oven to 350F. Spray a 6 hole donut tin with coconut oil spray & set aside.
  2. Add all donut base ingredients to a vitamix and blend until combined. (or to a mixer & mix until combined).
  3. Distribute your batter among the donut holes.
  4. Prepare crumble by simply mixing your almond flour with sweetener of choice.
  5. Use fingers to crumble mixture on top of donut batter.
  6. Bake for 15 minutes or until a toothpick comes out clean. 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 Saturday!

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Snack

Light Banana Cream Muffins

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like these Rutabaga fries!

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Now onto these light banana muffins!

These muffins are made with Orgain’s plant-based Cookies and Cream Protein Powder. I love it!!! If you don’t own any use any other flavor you have like vanilla, chocolate or peanut butter. The taste will be different but still delicious!

These muffins are the best in health & taste!

  • Clean
  • Vegan
  • Healthy
  • Free from regular flour
  • Light & airy
  • Fiber & Protein Packed
  • Filling
  • Oil- free
  • Chocolatey
  • Delicious

Light Banana Cream Muffins

  • Servings: about 12
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 6 scoops (5/8 c) @drinkorgain Cookies & Cream protein powder*
  • 1 c quick oats (gluten-free if needed)
  • 2 T coconut flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt

*Can replace with a vanilla, chocolate or PB plant-based protein powder

Wet Ingredients:
  • 4 large ripe bananas
  • 1 c natural apple sauce
  • 1/4 c pure local honey or agave
  • 1 tsp vanilla extract

Additional:

  • Handfull non-dairy chocolate chips
  • Dried Cranberries

Directions

  1. Preheat the oven to 350F. Spray a muffin tin with non-stick spray & set aside.
  2. Add your ripe bananas to a large mixing bowl & beat until pureed.
  3. Add the rest of your wet ingredients to your mixing bowl & mix until combined.
  4. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  5. Pour your dry ingredients into your wet & mix until just combined.
  6. Fold in your choc chips.
  7. Use an ice-cream scooper to distribute your batter among the 12 muffin holes.
  8. Bake for 20 minutes or until a toothpick comes out clean. 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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Breakfast · Snack

Breakfast Bars

 

I live off bars:

Driving around for my job; adding protein to my meals; wanting healthy snacks= bars, bars, bars. So here is an easy and yummy recipe I hope you guys enjoy!

Breakfast Bars

  • Servings: about 8 thick slices
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 1/4 c powdered peanut butter
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1/4 c raw honey or pure maple syrup
  • 3/4 c unsweetened plant-based milk of choice
  • 1 tsp vanilla extract
  • 2 large ripe bananas

Toppings:

  • Dried cranberries
  • Non-dairy chocolate chips

Directions

  1. Preheat the oven to 350F. Spray a tart tin or 8×8 pan with coconut oil spray & set aside.
  2. Add all your wet ingredients to a large mixing bowl and beat until bananas are mashed and everything is smooth.
  3. Add in all your dry ingredients & mix until combined.
  4. Pour batter into your prepared pan.
  5. Top with toppings of choice.
  6. Bake for 20-23 minutes or until a toothpick comes out clean & your edges & top are golden brown. I like mine best after being refrigerated. 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

See ya later guys!

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Snack

Fit blondies (oil & sweetener free)

Hi Guys!

I hope everyone’s week is going good. What keeps me energized during the work week are my healthy snacks that are also yummy to eat!

These blondies are great pre or post workout, apart of your lunch or just for that mid day hunger.

What makes these fit?! They are…

  • protein & fiber packed.
  • butter & oil free.
  • vegan.
  • sweetened naturally from bananas and dates.
  • filling.

So get ready to indulge in this yummy baked good!

Fit Blondies

  • Servings: about 8 thick slices
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c garbanzo bean flour
  • 1/2 c coconut flour
  • 1/2 c peanut flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 3 large ripe bananas
  • 1 c apple sauce
  • 2/3 c unsweetened plant-based milk of choice
  • 1 tsp vanilla extract

Additional:

  • 4 pitted & chopped dates

Directions

  1. Preheat the oven to 350F. Spray a 9×9 or similar pan with coconut oil spray & set aside.
  2. Add your bananas & apple sauce to a large mixing bowl & mix until mashed.
  3. Add in the rest of your wet ingredients and mix again.
  4. Add in all of your dry ingredients and mix until combined.
  5. Fold in your dates.
  6. Pour your batter into your pan & smooth with a spoon so that it is evenly distributed.
  7. Bake for 30 minutes or until a toothpick comes out clean & your edges & top are golden brown. These blondies are yummy served at room temp or after refrigerated. 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

Stay fit, stay happy, stay healthy 🙂

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