Black Bean Chocolate Lava Cake


If you have any thoughts that a dessert comprised mostly with Black Beans tastes bad, let me prove you wrong!img_6410

Everyone should love this recipe because it is:

  1. so easy to make.
  2. quick to make.
  3. quick clean up.
  4. fudgy.
  5. chocolaty.
  6. delicious.
  7. healthy!
  8. protein & fiber packed.
  9. guilt -free 🙂

*If you have a peanut allergy I would suggest replacing the powdered peanut butter with protein powder

**If you are gluten intolerant simply replace the 1 c oats with gluten free oats.

Black-Bean Chocolate Lava Cake

  • Servings: 3
  • Difficulty: easy
  • Print




  • 1 box organic black beans (drained & rinsed)
  • 1 c rolled or old-fashioned oats (gluten-free if needed)
  • 1 ripe banana
  • 1/4 c pure maple syrup
  • 1/4 c unsweetened plant-based milk
  • 1 T cocoa powder
  • 1/4 c organic powdered peanut butter (or plant-based chocolate protein powder if have a nut allergy)
  • 1 tsp vanilla extract
  • pinch of himalyan salt
  • 1 tsp baking soda


    1. Add the black beans to a food processor & process until combined.
    2. Next add in the oats, scrape the sides of the bowl, & process.
    3. Continue to add a few ingredients at a time (occasionally scraping the sides of the bowl & processing) to ensure that everything gets broken down & combined well, until no ingredients are left.
    4. Pour your dough into small tart tins & bake at 350 degrees for 20 minutes.Let cool & then top with prepared powdered peanut butter (I added extra water to make it more runny). Enjoy!
  • Have any extra batter? Enjoy it raw! This batter is healthy & delicious to eat raw.Edible Beet protein brownie batter. Click pic to link of recipe
  • 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

Unfortunately with the cocoa powder, this is one treat you should not share with your pup 😦 He got some extra prepared powdered peanut butter though 🙂



Lunch / Dinner

Spicy Tofu Filling (great for tacos or on a bun!)

So awhile ago I made ‘Tofu Sloppy Jo’s.’ I wanted to re-create the recipe by making them more spicy & serving the filling in yellow corn tortillas for some yummy tacos.

They turned out great!


I love this recipe because it is…

  • quick & easy to make
  • nutrious
  • filling
  • delicious
  • versatile

Spicy Tofu Filling (great for tacos or on a bun!)

  • Servings: 2-3
  • Difficulty: easy
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  • 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
  • 1 T dijon
  • 1/2 tsp cayenne (adjust to your desired spice level)
  • 1/4 tsp turmeric
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder


  1. Heat a non-stick skillet on medium temperature & add in your tofu.
  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.
  5. Serve warm in yellow corn tortillas or on a whole-grain sprouted bun 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

What will you make with this filling?!

Dessert · Snack

Tea Time, Chocolate Chip Cookies

So why ‘Tea Time’ Cookies? These cookies are a bit more dry like a biscotti than a normal chocolate chip cookie.

Image result for tea cartoon

These cookies are sure to power you up as they are packed with protein & fiber. They are also gluten & grain free. I ensure that you will be sweet tooth satisfied, full & energized with these cookies!

Tea Time, Chocolate Chip Cookies

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




  • 1 c almond flour
  • 1/4 c coconut flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
  • 1/4 c melted coconut oil
  • 1/3 c almond butter
  • 1 1/2 tsp vanilla
  • 1 flax egg (Mix 1 T ground flax with 3 T water)
  • Small handful non-dairy chocolate chips


  1. Preheat your oven to 350F.
  2. Prepare your flax egg in a small bowl & let rest for at least 5 minutes to thicken.
  3. Add all of your dry ingredients to a medium size bowl & whisk.
  4. Add your wet ingredients to a small bowl & whisk.
  5. Pour your wet into your dry. Use your hands to mix & combine the dough together.
  6. Fold in your chocolate chips.
  7. To bake: I divided my dough among 3 small tart tins (sprayed with non-stick spray) & baked them for 16 minutes. You can also bake the batter on a cookie sheet as you would normal cookies for 14-16 minutes or until golden. Enjoy!

img_6369If 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 have tea time with?!


Lunch / Dinner

Butternut Squash Lentil Loaf

I love vegan meatballs & meatloaf. I have made them with vegan cheese, salsa, oats, coconut flour, quinoa, an assortment of veggies & more.

For this loaf I wanted:

  • the main ingredient to be lentils
  • a smokey flavor
  • a yummy homemade glaze
  • clean ingredients & a nutritious outcome

This loaf is great to make ahead of time & either bake or re-heat when desired. You can also freeze to un-thaw & reheat in the future.

You might also like my Mexican Vegan Meatloaf Muffins…

Mexican Vegan Meatloaf  🔸2 T flax (plus 1/3 c water) 🔸1/2 onion  🔸5 mini 🌶 s  🔸1/2 c chopped cilantro  🔸1 can black beans (drained & rinsed) 🔸1 can white beans (drained & rinsed) 🔸2/3 c vegan cheese 🔸1/2 c cornmeal  🔸1/2 c oats 🔸1/3 c salsa  Seasoning: 🔹 1 T chili powder 🔹1 tsp dried oregano  🔹 1 tsp cumin 🔹 3/4 tsp garlic powder 🔹pinch of Himalayan salt &black pepper Bake at 375 for 30 minutes in muffin tins- click pic for link to full instructions which can be found on my Instagram via this link@thekellydiet 

Butternut Squash Lentil Loaf

  • Servings: 1 loaf
  • Difficulty: medium
  • Print





  • 1 lb cubed butternut squash
  • 2 C dry brown lentils
  • 1 flax egg (Mix 1 T Flax with  3 T water & let sit for 5 minutes)
  • 1/2 T coconut oil
  • 1/2 onion, chopped
  • 2 carrots, chopped
  • 1 tsp minced garlic
  • 1/2 tsp cinnamon
  • 1/4 tsp paprika
  • 1/4 tsp turmeric
  • 1 C rolled or old fashioned oats
  • 1 T liquid aminos
  • 1 T balsamic vinegar


  • 1/3 C balsamic vinegar
  • 1/4 C tomato paste
  • 1 tsp raw, local honey or pure maple syrup
  • 1 tsp liquid aminos
  • 1/4 tsp mustard powder
  • 1/4 tsp cinnamon
  • 1/8 tsp paprika


  1. Preheat your oven to 450F.
  2. Spread your cubed squash on a baking sheet lined with a silpat. Bake for about 25 minutes or until roasted.
  3. Cook lentils according to instructions on bag.
  4. Mix your flax egg in a small bowl & set aside.
  5. Heat the coconut oil in a skillet on medium heat. Add in the onion, carrot, garlic, cinnamon, paprika & turmeric. Sauté until onions are translucent & the mixture is fragrant.
  6. When the squash & lentils are done, add all of your loaf ingredients to a large mixing bowl. Beat mixture on a high setting until squash is mashed & the batter is combined.
  7. Pour batter in a loaf pan sprayed with non-stick spray.
  8. Bake at 450F for 50 minutes.
  9. While the loaf is baking make the glaze by simmering your balsamic in a saucepan for 5 minutes. Remove from heat & whisk in the rest of your ingredients.img_6304
  10. After the 50 minutes of baking, remove the loaf from the oven, spread the top with your glaze & bake for another 5 minutes. Serve warm. Enjoy!

img_6332If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!See the source image

Use this loaf to warm you up during this cold season!


Lunch / Dinner

Tomato Basil, Beet Power Lunch Bowl

*For more recipes not on the blog remember to follow my Instagram @thekellydiet.


And now let’s talk about a little beet power! I don’t know about you but I do not like going more than a few days without eating beets.

Thanks to their unique source of phytonutrients called betalains, beets provide antioxidant, anti-inflammatory, and detoxification support.

Beets play an important role in health, but don’t forget about their greens!

Image result for beet

Beet Greens supply good amounts of protein, phosphorus, & zinc. They are also a great source of fiber. Packed with antioxidants, they’re high in vitamin B6, magnesium, potassium, copper, & manganese.

So clearly this recipe contains beets & beet greens 🙂 But, what gives this lunch bowl it’s awesome flavor is Tomato Basil Soup. My new favorite thing is to cook my quinoa in organic Tomato Basil Soup instead of veggie broth or water. It is so flavorful & easy to do.

This bowl is full of flavor & vitamins & only requires 5 ingredients! *4 if you count the beets & beet greens as one 🙂

Tomato Basil, Beet Power Lunch Bowl

  • Servings: 3
  • Difficulty: medium
  • Print




  • 1 small spaghetti squash
  • 1 small beet
  • 1 box organic Tomato Basil Soup
  • 1/2 to 1 C quinoa
  • Handful of beet greens, chopped


  1. Preheat your oven to 375F.
  2. Cut your spaghetti squash in half, de-seed & bake for 50 minutes.
  3. Cut the greens off your beet. Scrub the outside with a clean veggie scrubber. Wrap your beet in foil & bake for 50 minutes.
  4. While that is cooking, add your soup & quinoa to a medium size pot. Bring heat to a simmer until quinoa is fluffy.
  5. When your squash is done baking, scrape the insides out with a fork & add to your pot.
  6. Chop you beet into small cubes & add to your pot.
  7. Add in your greens & stir everything together.
  8. Serve warm 🙂

*This recipe is a great food prep for a few days of lunch.

**You can also make this in the crockpot. Just add your quinoa, soup, baked squash, chopped beet, & greens to a slow-cooker. Cook on high heat for about 2 1/2 hrs. 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 remember to share your beets with your furry friends 🙂



Whole- Wheat Chocolate Cinnamon Roles (Modified Recipe)

Hi everyone!

So I came up with these ‘Healthier Chocolate Cinnamon Roles’ about a month ago & craved them ever since. This past weekend I made them again but modified the recipe slightly to make them more moist. I also added pumpkin seeds for a little crunch & texture!


So, it’s up to you what recipe you follow. If you like your Cinnamon Roles a little more dry keep it at 1 – 1 1/4 c water. If you like them more moist, add 1/4 c more water or melted coconut oil to your dough. Be careful however not to overdo it. You don’t want the dough to be wet.

Whole- Wheat Chocolate Cinnamon Roles

  • Servings: 6
  • Difficulty: medium
  • Print




  • 3 C sprouted whole wheat flour + extra for dusting
  • 1 1/2 C warm water (or 1 1/4 c warm water + 1/4 c melted coconut oil)
  • 1/2 C + 2 T raw honey or pure maple syrup
  • 1/2 C raw pumpkin seeds
  • 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


  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 just slightly 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 pumpkin seeds.
  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. Sprinkle with a few additional seeds.img_6220
  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


How do you eat your Cinnamon Roles?!

Dessert · Snack

Sweet Potato Pie Cookies


Today I just wanted to start off by sharing a quote that I came across the other day: ‘Speak to make yourself happy, don’t speak to impress others.’

For me, this means to always remember to truly be yourself. We meet so many different people in our lives and hang out with different groups. It is only natural that you may unknowingly act different or take on traits of others. With this I think it is important to remember who you are, keep your core values and not let others influence you too much. What makes you great is you! 

And now that we have covered some spiritual happiness let’s cover another inner happiness…. belly happiness 🙂

These Sweet Potato Pie Cookies resemble the filling of a yummy Sweet Potato Pie! They are not crispy but rather soft & full of flavor.

If you love the taste of a pie but have that healthy mindset, these cookies are perfect for you!

Sweet Potato Pie Cookies

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




  • 1 sweet potato
  • 1/2 c old-fashioned oats
  • 1/4 c almond or sunflower seed butter
  • 1 flax egg (mix 1 T flax with 3 T water & let rest for 5 minutes)
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp all-spice
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/3 c non-dairy chocolate chips


  1. Scrub the dirt off your sweet potato. Poke the potato with a fork multiple times. Wrap in foil & bake at 400F for 1 hr 15 mins. (This can be done ahead of time to save time. Simply mash the potato with a fork when done & keep covered in the fridge for up to a few days).
  2. When the sweet potato is done place it in a large bowl & mash it with a fork until pureed.
  3. Reduce the oven temperature to 350F.
  4. Add in the rest of the ingredients to the bowl & mix with a spatula until combined.
  5. Scoop batter onto a baking sheet lined with parchment paper to create either 6 large or 12 small cookies.
  6. Bake at 350F for 17-18 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 play around today!