Breakfast · Snack

Sweet Pumpkin Oat Bread

This healthy Sweet Pumpkin Oat bread is moist, delicious & sure to energize your day. Start your day off with 2 slices of this bread & you’ll be good till lunch! That’s not to say that I didn’t eat the whole loaf in one day….. #EveryTime

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What makes this bread healthy?

The main ingredients are all great sources of energy:

  • oats
  • coconut flour
  • pumpkin 
  • honey (also an antioxidant power house!)

This bread is also oil free and dairy free, per usual 🙂

Sweet Pumpkin Oat Bread

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

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 2 c oats (gluten free if needed)
  • 2 T coconut flour
  • 1/2 T baking powder
  • 2 tsp cinnamon
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1 T flax
  • 1 1/2 c pumpkin puree
  • 1 c unsweetened non-dairy milk
  • 1/4 c raw honey or agave
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
Fold ins:
  • Dried Cranberries

Directions

  1. Preheat the oven to 325F. Spray a loaf pan with non-stick cooking 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 cranberries.
  6. Pour your batter into your loaf pan & smooth with a spatula so that it is evenly distributed.
  7. Bake for 50 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

And that’s a good night for me. See you later guys!

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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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Lunch / Dinner

Curried Butternut Squash Power Bowl

Well hi guys!

Happy Sunday. Who is doing some food prep today?!

I feel like Sundays are my wellness days. You don’t have to rush a work out. You can make a healthy breakfast at home, spend time with pets & friends, maybe go for a hike & even do some food prep for the week!

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I’ve been out of curry for about a month & finally remembered to buy it at the store today. Is anyone else horrible at using their shopping list at the grocery store?!

I also had half of a butternut squash leftover so wanted to make a crockpot with both these ingredients for some food prep.

And that’s how we landed with this ‘Curried Butternut Squash Power Bowl.’ Enjoy!

Curried Butternut Squash Power Bowl

  • Servings: 5
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 c lentils (I used green)
  • 1/2 c quinoa
  • 1/2 a large butternut squash, cubed (or about 2 c cubed)
  • 2 large handfuls kale/spinach
  • 1/4 red onion, diced
  • 1, 15 oz can diced tomatoes
  • 1, 15 oz can tomato sauce
  • 1 c veggie broth
  • 1 tsp garlic powder
  • 1 tsp curry
  • 1 tsp cumin
  • 1 tsp gram masala
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • dash pink himalayan salt

Directions

  1. Add all ingredients to a slow-cooker.
  2. Stir. Cook on high heat for 4 hours or low heat for 8. Serve hot or cover & refrigerate for a food prep!

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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

And this is what my dog is doing currently as I am blogging, lol 🙂

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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 · Snack

Banana Bread, Peanut Butter Delight

I couldn’t decide what to call this recipe! Let me share some of my horrible ideas with you…

  • ‘Healthy, Chocolate Chunk, Coconut flour Banana Bread, Cookie Pie‘ (wayyy too long)
  • ‘Low fat, Peanut Butter Scones’ (Not dry enough to be considered a scone)
  • ‘Sugar free – Coconut Flour, Peanut Butter Bread Scones’ (what????)

So basically I’m trying to tell you that this bread is..

  • Moist
  • Peanut Buttery
  • Banana’y (just making up words now)
  • Gluten Free
  • Chocolatey
  • Vegan
  • Free from additional sugar
  • Low fat
  • High Protein

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Now, that we have that cleared up, let’s get to the recipe!

Banana Bread, Peanut Butter Delight

  • Servings: 6 big slices
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 2 scoops @drinkorgain Peanut Butter Protein Powder
  • 1/2 c coconut flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch pink himalayan salt
Wet Ingredients:
  • 3 ripe bananas
  • 2 T unsweetened almond milk
  • 2 flax eggs (2 T ground flax + 6 T water)
  • 1 tsp vanilla extract
Fold Ins:
  • Small handful Enjoy Life Foods, Mega Chunk Chocolate Chips

Directions

  1. Preheat the oven to 350F. Spray a pie pan with non-stick cooking spray & set aside.
  2. Add ground flax & water to a small bowl. Mix & set aside for at least 5 minutes.
  3. Add all your dry ingredients to a large mixing bowl & whisk.
  4. Add your ripe bananas to a medium sized bowl & mash.
  5. Add the rest of your wet ingredients, including your prepared flax eggs, to the medium sized bowl & mix until combined.
  6. Pour your wet ingredients into your dry & mix until just combined.
  7. Fold in chocolate chips.
  8. Pour batter into your pan & smooth with a spatula so that it is evenly distributed.
  9. Bake for 30 minutes. Cut when cooled.  I drizzled the top with additional Peanut Butter Protein powder mixed with water. 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

So enjoy these scones after all the work you did on this Monday! Are you as tired as my dog Batman? 😂

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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 · Snack

Chocolate PB Chickpea Blondies

This is like hummus but made into a dessert! The main ingredients are chickpeas. Added with plant-based PB protein powder & Chocolate powdered peanut butter, along with a few more ingredients, you have a healthy, peanut buttery, chocolatey, melt in your mouth dessert!

Yummm!

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Now stop wasting time and get making this heavenly, guilt-free dessert!

Chocolate PB Chickpea Blondies

  • Servings: 3-6
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 can chickpeas (drained & rinsed)
  • 1 ripe banana
  • 1 scoop Plant based peanut butter protein powder (I use Orgain).
  • 1/3 c powdered peanut butter
  • 1 T cocoa powder
  • 1/4 c raw honey or agave
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of pink himalayan salt

Additional:

  • small handful non-dairy chocolate chips

Directions

  1. Preheat the oven to 350F. Spray a tart tin with non-stick cooking spray.
  2. Add all of your ingredients, except for your choc chips to a food processor. Process until ingredients are fully combined & texture is smooth.
  3. Stir in your choc chips.
  4. Pour batter into your pan & bake for about 23-25 minutes or until edges start to golden.
  5. Allow to cool before removing from pan. These taste best eaten fresh within 2 days but could refrigerate for a bit longer. 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

 

 

 

Breakfast · Snack

Muesli Pumpkin Bread

Hello all!!!

Did everyone have a good Valentine’s Day?! I hope it was filled with love & yummy treats. I made my Valentine, ‘Vegan Chocolate Almond Butter Fudge.’ – You can find the posting on my Instagram @thekellydiet.

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For Valentine’s Day dinner I want to a local vegan restaurant, Beerline Cafe, & had a four course vegan dinner. It was amazing!!!

After all the fun & food of last night I am feeling a little tired this morning. This Muesli Pumpkin Bread should be a great breakfast & snack to get me feeling energized!

Let’s get baking!

Muesli Pumpkin Bread

  • Servings: one loaf
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 1/3 c rolled oats (gluten free if needed)
  • 1/3 c muesli
  • 1/4 c pea protein
  • 3 T coconut flour
  • 1 1/4 tsp baking powder
  • 1 T pumpkin pie spice
  • 1 tsp cinnamon
  • pinch of pink himalayan salt
  • 1 flax egg (1 T flax + 2 T water)
  • 1/4 c melted coconut oil
  • 1/4 c raw, local honey or pure maple syrup
  • 3/4 c pure pumpkin puree
  • 3/4 c unsweetened almond milk
  • Small handful non-dairy choc chips

Directions

  1. Preheat your oven to 350F. Spray a loaf pan with non-stick cooking spray & set aside.
  2. Prepare flax egg by mixing the flax with water in a small bowl. Set aside.
  3. Add all of your dry ingredients to a large mixing bowl & whisk.
  4. Add all of your wet ingredients to a medium size bowl, including your flax egg, & whisk until combined.
  5. Pour wet into dry & mix until combined.
  6. Fold in choc chips.
  7. Pour batter into your loaf pan. Bake for 30 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 here is a pic of my other Valentine :)))

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Dessert · Snack

Chickpea Blondies

I have posted the recipe for these blondies before. The only change I made was the use of a tart tin and therefore baking time adjustment. I am reposting the recipe because I am so in love with these blondies, I make them almost once a week and I want you to fall in love with them too!

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The main ingredient for these blondies are chickpeas. Chickpeas are high in fiber & protein and low in sugar & fat. By simply processing chickpeas you make a tasty & healthy flour that is versatile & can replace many flours in other recipes. Give it a try!

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What makes these blondies awesome? They are…

  • Easy & quick to make
  • Healthy & clean
  • Fiber & protein packed
  • Low fat
  • Soft 
  • Melt in your mouth
  • Delicioussss 🙂

Let’s get baking!

Chickpea Blondies

  • Servings: 3-6
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 can chickpeas (drained & rinsed)
  • 1 ripe banana
  • 1/4 c raw honey or agave
  • 1/2 c powdered peanut butter
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of pink himalayan salt

Additional:

  • 1/3 c non-dairy chocolate chips (I used chocolate & peppermint ones!)

Directions

  1. Preheat the oven to 350F. Spray a tart tin with non-stick cooking spray.
  2. Add all of your ingredients, except for your choc chips to a food processor. Process until ingredients are fully combined & texture is smooth.
  3. Stir in your choc chips.
  4. Pour batter into your pan & bake for about 23-25 minutes or until edges start to golden.
  5. Allow to cool before removing from pan. These taste best eaten fresh within 2 days but could refrigerate for a bit longer. 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

And a pic of my dog, Batman, & his cousin Karl after a hike in Denver, because why not 🙂

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Dessert · Snack

Healthy, Ice Cream Scoop Cookies

I would say I’ve been on a cookie kick this week, but to be honest I feel like I’m always baking & eating healthy cookies 🙂

I love these cookies because they are healthy, soft, thick, fluffy & delicious!

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What gives these cookies their fullness is both the ingredients & the use of an ice-cream scooper to transfer the batter onto the cookie sheet.

Healthy, Ice Cream Scoop Cookies

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

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Credit: thekellydiet.blog

Ingredients

  • 1 1/2 C sprouted whole wheat or garbanzo bean flour
  • 1/2 C oats
  • 1/2 tsp baking soda
  • 6 T softened coconut oil
  • 1/4 c raw, local honey or agave
  • 1 small ripe banana
  • 1/2 tsp vanilla extract
  • Small handful non-dairy choc chips
  • Small handful craisins

Directions

  1. Preheat the oven to 350F.
  2. Mix all dry ingredients in a large bowl.
  3. Mix all wet ingredients in a medium sized bowl.
  4. Pour wet into dry & mix until combined.
  5. Fold in choc chips & craisins.
  6. Use an ice cream scooper to drop balls of batter on a prepared baking sheet. Wet your hand & lightly flatten batter with your palm.
  7. Bake for 12 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 here is a pic of what my dog was doing while I was baking… trying to snooze on a heated blanket 🙂

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