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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Breakfast · Dessert · Snack

Nut & Chia Jam raw bars

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Mashed Chickpea Salad.’ 

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Now for some raw bars!

Do you like Peanut Butter & Jelly? Well how about a raw bar made with Almond Butter & a Raspberry Chia Jam on top of a Cashew/date crust?!

Enticed?

Enjoy this raw bar as a filling start to your day or as a dessert to nip your sweet tooth in the butt.

Nut & Chia Jam raw bars

  • Servings: about 9 bars
  • Difficulty: medium
  • Print

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credit: @thekellydiet

Ingredients

Crust:

  • 1 c cashews (soaked for at least 6 hours)
  • 10 pitted dates
  • 1/4 c coconut flour
  • 1/2 tsp cinnamon

Middle:

  • Almond Butter

Top/ Chia Jam:

  • 1 c raspberries (or other berry of choice)
  • 3 T chia seeds
  • 1/2 T lime juice

Directions

  1. Add all your chia jam ingredients to a small pot on medium heat.
  2. Mash your berries & mix. Reduce heat to low until everything it combined. Allow to cool once done cooking.
  3. Drain & rinse your soaked cashews.
  4. Add that along with the rest of the crust ingredients to a food processor.
  5. Process until combined.  img_8765
  6. Take about 2 T of your crust ingredients and press it into the bottom of a muffin tin. Repeat until crust is gone.
  7. Spread 1 T of almond butter on top of the crust and freeze for 15 minutes.
  8. When that is done distribute your chia jam amongst the top of the almond butter.
  9. Freeze again until hard and you are able to remove the bars from the tin.
  10. Keep bars stored in the freezer in a container. Let sit for about 15 minutes at room temp before eating.

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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 eating.

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Dessert · Snack

Raw Truffle Samoas

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

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It’s Girl Scout cookie season!

The good… they’re delicious.

The bad… it’s not hard to eat an entire sleeve of these yummy cookies in one day.

So here is a healthy version that not only tastes delicious, but will fill you up & give you energy! No more guilt when you indulge in a few of these truffles.

Raw Truffle Samoas

  • Servings: 10 truffles
  • Difficulty: medium
  • Print

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credit: @thekellydiet

Ingredients

  • 2/3 c unsweetened shredded coconut
  • 1 1/3 c oats
  • 1/3 c unsweetened cocoa or cacao powder
  • 8 pitted dates
  • 1 ripe banana
  • 2 T cacoa nibs
  • 2 T non-dairy milk
  • 1 T almond butter
  • 1/2 tsp vanilla extract
  • pinch himalayan salt

Directions

  1. Bake 1/3 of the coconut on a baking sheet at 400F for 5 minutes.
  2. While that is baking add to a food processor the other 1/3 of coconut along with the rest of the ingredients.
  3. Process until smooth like batter and combined.
  4. Roll 2 T of the dough into balls.
  5. Transfer your baked coconut flakes into a small bowl.
  6. Roll your doughs of ball into the toasted coconut flakes. img_7938
  7. Store in a sealed container in the fridge. 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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Lunch / Dinner

Spring Rolls with a Pea Basil dipping sauce

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

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Now let’s eat the rainbow!

These rolls are:

  • Customizable – swap out any fruit or veggies for what you like
  • Colorful 
  • Raw
  • Full of nutrients, protein and fiber
  • Paired with a healthy & oil-free dipping sauce
  • Delicious

Spring Rolls with a Pea Basil dipping sauce

  • Servings: customizable
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

Step 1: Along with rice paper, pick your raw veggies & fruit! I used:

  • Shredded cabbage
  • yellow pepper
  • tomato
  • avocado
  • mushrooms
  • clementines
  • basil

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Step 2: Pea Basil Dipping Sauce

  • 1 can peas, rinsed
  • 1/4 c vegetable broth
  • large handful basil leaves, stem removed
  • 2 T nutritional yeast
  • 1 tsp garlic powder img_7187

Directions

Step 1: Spring Rolls

  1. Take one rice paper at a time. Soak in warm water for 5-10 seconds.
  2. Lay sticky rice paper on a flat surface. Add in your veggies & roll to close.spring-rolls

Step 2: Pea Basil Dipping Sauce

  1. Add all dipping sauce ingredients to a food processor.
  2. Process until smooth and combined. img_7186
  3. Serve sauce along side your spring rolls in a dipping bowl. 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 eating 🙂

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Lunch / Dinner

Slow-cooker, Sweet Potato Soup

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

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Now for some soup!

Ooooo do I love a creamy soup! Especially one that’s delicious and creamy without having to add an unhealthy cream. This soup even has cauliflower sneaked it and it doesn’t affect the taste.

This soup is:

  • So easy to make. Thank you whoever invented the slow cooker.
  • Colorful (no filters here!)
  • Full of vitamins
  • Creamy
  • Full of flavor
  • Delicious
  • Filling

Toppings I like on this soup are goji berries, white mulberries, and tortilla chips 🙂

Slow cooker, Sweet Potato Soup

  • Servings: 2 big bowls, 4 cups
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 large sweet potato, scrubbed & chopped
  • 2 c veggie broth
  • 1 c cauliflower florets
  • 1/2 sweet onion, chopped
  • 1/2 T ground ginger
  • 1/4 tsp cinnamonimg_6768

Directions

  1. Add all of  your ingredients to a crockpot/ slow-cooker.
  2. Stir & cook on high heat for 4 hours, or low for 8.
  3. After this time, everything should be soft. Use an immersion blender or transfer to food processor or blender. Blend until smooth & creamy.
  4. Serve garnished with any desired toppings. 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

Night everyone:)

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Lunch / Dinner

Slow-cooker, Butternut Squash Apple Soup

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Purple Sweet Potato Breakfast Bowl!’

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Now for some soup!

Friends,  I loveeee this recipe. Now let me tell you why!

It is:

  • So easy to make. Thank you whoever invented the slow cooker.
  • Colorful (no filters here!)
  • Full of vitamins
  • Creamy
  • Full of flavor
  • Delicious
  • Calming

Toppings I like on this soup are pomegranate seeds, diced avocado and homemade baked tortilla chips.

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Butternut Squash, Apple Soup

  • Servings: 2 bowls, 4 cups
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 butternut squash
  • 1 apple, chopped
  • 1/3 red onion
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/2 tsp pink himalayan salt
  • 2-3 c vegetable broth

Directions

  1. Peel and remove any seeds from your butternut squash. Chop and add to your crockpot/ slow-cooker.
  2. Add the rest of the ingredients to your pot.
  3. Mix & cook on high heat for 4 hours, or low for 8.
  4. After this time, everything should be soft. Use an immersion blender or transfer to food processor or blender. Blend until smooth & creamy.
  5. Top with desired toppings. 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

Night everyone:)

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Snack

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!’ 

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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 🙂

Gingerbread Protein bars

  • Servings: 9 bars
  • Difficulty: easy
  • Print

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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!

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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

#FlannelSeason

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Dessert

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:)

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Now for some protein cookies!

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

Crispy Almond Butter Cookies

  • Servings: 2 big cookies
  • Difficulty: easy
  • Print

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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!

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See ya later!

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Breakfast · Snack

Ginger Power Cookies

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

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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
  • Difficulty: easy
  • Print

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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

Image result for ginger root*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!

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Snack

Pumpkin Protein Cookie Cake

Before diving into this amazing recipe, remember to check out my Instagram, @thekellydiet for more recipes not on the blog!

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Like this ‘Cheezy Vegan Pea Soup!’

So what is a  Pumpkin Protein Cookie Cake?

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It’s a healthy dessert made from ingredients like pumpkin, oats and coconut flour.

But gets it’s delicious flavor from peanut flour, honey/agave & non-dairy chocolate chips!

So eat this yummy power creation for breakfast, a snack, or dessert! Enjoy!

 

Pumpkin Protein Cookie Cake

  • Servings: about 4-6
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c oats (gluten free if needed)
  • 1/2 c garbanzo bean flour
  • 1/2 c peanut flour (I used PB2)
  • 1 tsp baking powder
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1 T flax
  • 1 1/2 c pumpkin puree
  • 1/2 c unsweetened apple sauce
  • 1/3 c raw honey or agave
  • 1/4 c non-dairy milk
  • 1 tsp vanilla extract
Fold ins:
  • Non-dairy chocolate chips

Directions

  1. Preheat the oven to 350F. Spray an 8×8 pan or similar with coconut oil spray & set aside.
  2. Add all your dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients a medium sized bowl & mix until combined.
  4. Pour your wet ingredients into your dry & mix until just combined.
  5. Fold in your choice chips.
  6. Pour your batter into your pan & smooth with a spatula so that it is evenly distributed.
  7. Bake for 30 minutes or until a toothpick comes out clean.
  8. Remove, allow to cool & top with drizzled prepared peanut flour or nut butter of choice. 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

Later Skaters.

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