Breakfast · Snack

Anitoxidant Poppy Cookies

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

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Now onto these cookies!

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  • They have are soft like a muffin but thin out like a cookie!
  • Are made from only clean, natural ingredients
  • Can be eaten for breakfast or a delicious snack
  • Sweet enough to kill any unhealthy cravings
  • Healthy enough to eat as a pre-workout snack

Antioxidant Poppy Cookies

  • Servings: 6
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 1 1/2 c quick oats (gluten free if needed)
  • 1/4 c coconut flour
  • 2 T antioxidant powder
  • 1 T chia seeds
  • 1 T poppy seeds
  • 1 tsp baking powder
  • 1 tsp baking soda
Wet Ingredients:
  • 1/2 c unsweetened apple sauce
  • 1/4 c organic raw honey
  • Juice from one large lemon
  • 1 tsp apple cider vinegar

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Directions

  1. Preheat oven to 350F.
  2. Line a baking sheet with a silpat or parchment paper.
  3. In a large bowl add & whisk all dry ingredients.
  4. Add in your wet ingredients & mix until combined.
  5. Form batter into cookie shapes on your baking sheet.
  6. Bake for 8-10 minutes. Enjoy!

Happy Baking 🙂

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Breakfast · Snack

Sweet Fig Muffins

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Vegan, Veggie Mac & Cheese’!

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Now onto these muffins!

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I loveee figs! So every fig season I get very excited. – Note, fig season is late June through early fall.

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With so many health benefits & such a delicious taste, you can see why I get excited for these little fruits!

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One last thing before getting to the recipe. I am vegan except for that I use honey. I shared this a while back. But as I have been getting questions again as to why I use honey. See below 🙂

Honey v. Agave

Image result for honeyagave nectar isn’t all that it’s cracked up to be: It has a low-glycemic index because it’s largely made of fructose, the single most damaging form of sugar. It has the highest fructose content of any commercial sweetener on the market.

Raw honey has less fructose than most agave & is the only natural sweetener with other health benefits, which include anti-microbial, heart-healthy & anti-inflammatory effects.

Raw honey is a natural, unprocessed food

I buy local, organic honey. Local beekeepers will not use dangerous factory-farming methods, & it helps maintain your local bee population 🙂

Sweet Fig Muffins

  • Servings: 6 muffins
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 1 1/2 c quick oats (gluten free if needed)
  • 1/4 c coconut flour
  • 1 T chia seeds
  • 1 T antioxidant powder
  • 1 tsp baking powder
  • 1 tsp baking soda
Wet Ingredients:
  • 1/2 c unsweetened apple sauce
  • 1/4 c organic raw honey*

*Agave nectar has a low-glycemic index b/c it’s largely made of fructose, the single most damaging form of sugar. Opt instead to buy local, organic honey. Local beekeepers will not use dangerous factory-farming methods, & it helps maintain your local bee population 🙂

Additional:
  • Fresh Figs

Directions

  1. Preheat oven to 350F.
  2. Spray 6 muffin tins with non-stick cooking spray.
  3. In a large bowl add & whisk all dry ingredients.
  4. Add in your wet ingredients & mix until combined.
  5. Use an ice-cream scooper to divide batter among the 6 muffin tins. (could also form batter into cookie shapes).
  6. Cut your figs in half & lightly press fig slices into the top of your muffins.
  7. Bake for 12 minutes. Enjoy!

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I hope everyone had a great weekend!

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Dessert

Healthy Shortbread Twix Bars

Before diving into this recipes don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Acorn Squash Quinoa Bowl‘ 🙂

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Now let’s talk about these Healthy Shortbread Twix Bars!

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  • The base layer is a fluffy, coconut flour shortbread
  • The filling is a date caramel paste
  • & the top is chocolate peanut butter powder sprinkled with raw coconut flakes!

Healthy

  • Servings: 12 Twix Bars
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

Base:
  • 2/3 c coconut flour
  • 1/3 c no sugar added apple sauce
  • 3 T raw local honey or agave
  • 2 T non-dairy milk
Filling:
  • 6 pitted & chopped dates
  • 1 tsp vanilla
  • 1/4 c garbanzo bean flour
  • 1 ripe banana

Top:

  • 1/2 c chocolate peanut butter powder (Such as PB Fit or PB2)
  • 1/4 c filtered water
  • Raw, unsweetened shredded coconut

Directions

  1. Preheat the oven to 350F. Spray an 8×8 pan with coconut oil spray & set aside.
  2. Add your dates to a small bowl. Pour boiling water into the bowl to cover dates. Let sit for at least 20 minutes.
  3. Add your base ingredients to a medium sized bowl & beat or mix with hands until combined.
  4. Press base batter into the bottom of your tin and bake for 10 minutes.
  5. While that is baking rinse your dates & add them to a food processor along with the rest of your filling ingredients. Process until combined.
  6. When your base layer is done baking, pour you filling batter on top. Smooth & bake for 15 minutes.
  7. While that is baking mix your peanut butter powder with your filtered water in a small bowl & set aside.
  8. When the 15 minutes are up, set your pan in the freezer for 20 minutes to cool. Then spread your chocolate peanut butter on top, sprinkle with coconut & freeze for another 20-30 minutes before cutting into bars. 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

Who will you share your Twix Bars with?!

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Lunch / Dinner

Crispy Carrot Bacon

This recipe is similar to my ‘Carrot Dog’ recipe. Check it out here!

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As for this ‘Crispy Carrot Bacon‘…. meat eaters, I don’t want to hear it. Say the word ‘carrot bacon’ to a meat eater & a common response will be, ‘ew’ or ‘why ruin bacon?’

Well my friends, no this is not going to taste like your meat bacon. Why? Because yeah duh it’s not made from meat cause it’s 2018 why are people still eating meat? But vegan or not just give it a try! My carrot bacon is: crispy, healthy, and full of flavor! I promise you will like it!

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Crispy Carrot Bacon

  • Servings: 2
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 2 large carrots
  • 2T Braggs Liquid Aminos
  • 1 tsp dijon mustard
  • 1 tsp apple cider vinegar
  • 1 tsp black garlic puree
  • 1/2 tsp paprika
  • dash of cayenne
  • dash of pink himalayan salt

Directions

  1. Preheat the oven to 400F. Line a baking sheet with a silpat or nonstick spray and set aside.
  2. Add all of your ingredients, except the carrots, to a small bowl & whisk until combined.
  3. Use a vegetable peeler to peel carrots into thin strip. img_3004
  4. One at a time dip your carrot peels into the bowl, coating the entire peel, & place on your baking sheet.img_3005
  5. Bake for about 15 minutes or until crispy. Serve with fresh dill. Enjoy!

Enjoy your Sunday Guys!

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Lunch / Dinner

Quinoa Rainbow Stew

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Vegan Dog Treats filled with Veggies’!

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Now onto this ‘Quinoa Rainbow Stew!’

Why to love this recipe:

  • Can be made in a crockpot or on the stove
  • Perfect for food prepping
  • Filled with veggies that can be swapped for any others you prefer or have on hand
  • Filling
  • Healthy
  • Delicious
  • Vegan as always 🙂

Quinoa Rainbow Stew

  • Servings: 3
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 c veggie broth or filtered water
  • 3/4 c un-cooked quinoa
  • 1 15 oz can, petite diced tomatoes
  • 1 c cubed butternut squash
  • 1/2 a zucchini, sliced
  • 1/2 an eggplant, sliced & chopped
  • 7 stalks asparagus, chopped
  • 1 tsp black garlic puree
  • 1 tsp turmeric
  • 2 tsp Flavor God’s Everything Spicy seasoning (or other natural spices of choice)
Optional Toppings:
  • Fresh Basil
  • Nutritional Yeast

Directions

  1. Add all ingredients to a crockpot OR large skillet sprayed with avocado spray.
  2. Stir & cook on high heat in the crockpot for 4 hours; OR in your skillet on medium heat on the stove for about 20 minutes (or until liquid is absorbed and quinoa is cooked), stirring occasionally.
  3. Serve hot with things like fresh basil & sprinkled with nooch. Or cover & refrigerate or freeze as a food prep. 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

Happy Tuesday. It’s never too late to food-prep for the rest of the week!

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Snack

Apple Flour, Sweet Potato Bars

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

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Now onto these Apple Flour Bars!

First, what is apple flour?

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I got sent a bag of apple flour from Earthly Choice!

‘Made from the healthiest part of the apple (the peel) and blended with the highest quality wheat flour, our Apple Flour is where sustainability and nutrition meet. With a taste, look and feel like regular flour, you can add it to pancakes, brownies and cookies just like you would any ordinary wheat flour; except ours gives you a boost of iron and antioxidants with every serving! How do you like them apples? ‘

As for the rest of these bars they are:

  • Sugar-free
  • Oil-free
  • Protein & fiber packed
  • Made with only7 ingredients
  • Vegan

Apple Flour Sweet Potato Bars

  • Servings: 8 bars
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 c apple flour
  • 1 c coconut flour
  • 1 c organic sweet potato puree
  • 1 c no-sugar added apple sauce
  • 1/4 c non-dairy milk
  • 1 T chia seeds
  • 2 tsp cinnamon
  • 1 tsp baking powder
Optional fold ins:
  • Handful dried cranberries
  • Handful non-dairy chocolate chips

Directions

  1. Preheat your oven to 350F. Spray a 9×9 pan or similar with coconut oil spray & set aside.
  2. Add all ingredients to a large mixing bowl.
  3. Beat until combined.
  4. Fold in cranberries, choc chips, nuts, whatever you like!
  5. Pour batter into your pan & smooth with a spatula.
  6. Bake for about 25 minutes or until edges are slightly golden brown & a knife inserted comes out clean. 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

Have a healthy week everyone!

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Dessert · Snack

Brownie Batter Oat Muffins

Before diving into this recipes don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Acorn Squash Quinoa Bowl‘ 🙂

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Now let’s talk about these Brownie Batter Oat Muffins!

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They are:

  • Vegan
  • Protein & fiber packed
  • Free of any oils or sugar
  • Chocolatey
  • Easy to make
  • Made with only clean, natural ingredients
  • Filling
  • Metabolism boosting

Brownie Batter Oat Muffins

  • Servings: 7 muffins
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 c oats (gluten free if needed)
  • 1/2 c unsweetened apple sauce
  • 1/4 c coconut flour
  • 1/4 c non-dairy milk (I used Ripple)
  • 1 ripe banana
  • 3 T cocoa powder
  • 1/2 T chia seeds
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • dash pink himalayan salt
Additional:
  • Handful non-dairy chocolate chips
  • Prepared Chocolate Peanut Flour/ PB Fit or PB2
  • Unsweetened Raw Shredded Coconut
  • 3 Pitted dates sliced in half

Directions

  1. Preheat the oven to 350F. Spray 7 holes of a muffin tin with coconut oil spray & set aside.
  2. Add all ingredients to a large mixing bowl.
  3. Beat/mix until everything is combined.
  4. Fold in your chocolate chips.
  5. Distribute batter among the 7 muffins tins with an ice-cream scooper
  6. Bake for 18 minutes or until a knife inserted comes out clean. Once cooled, remove from tins & top with prepared chocolate powdered peanut butter, shredded coconut & sliced dates. 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

Happy Saturday!

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