Dessert · Snack

Cookies & Cream Pronuts

These protein donuts are made with Orgain’s 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 pronuts are the best of both worlds.

  • Clean
  • Vegan
  • Healthy
  • Fiber & Protein Packed
  • Filling
  • Chocolatey
  • Delicious

Cookies & Cream Pronuts

  • Servings: about 6
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 3 scoops (70g) @drinkorgain Cookies & Cream protein powder
  • 1 c quick oats (gluten-free if needed)
  • 1/3 c coconut flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1 large ripe banana
  • 4 oz natural apple sauce
  • 1/4 c melted coconut oil
  • 1/4 c pure local honey or agave

Additional:

  • Handfull non-dairy chocolate chips
  • Handfull dried cranberries

Directions

  1. Preheat the oven to 350F. Spray a 6 hole donut tin with coconut oil spray & set aside.
  2. Add your ripe banana 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 & cranberries.
  7. Distribute your batter among your 6 donut holes.
  8. 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

See ya later guys!

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Breakfast · Snack

Peanut Butter Banana Power Muffins

2 things I’m really into right now:

  1. Ground flaxseeds
  2. Chia Seeds

Why?

Well as much as I loveeee Colorado it is a very dry state. I guess it’s allowed to have one downfall 🙂 And because of this my nails have gotten more brittle & my skin more dry.

Ground Flaxseeds help support healthy skin, hair and nails.

Chia seeds  are a valuable source of fiber and support cardiovascular and brain health as well.

Both Ground Flaxseeds and Chia Seeds are high in Alpha-lipoic acid or ALA, which is a naturally occurring compound that’s made in the body. It serves vital functions at the cellular level, such as energy production.

Basically I like to think of these 2 ingredients as a power source and I’ve been trying to incorporate them into at least one meal each day. And what better to incorporate them in but delicious and healthy muffins?!

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So get ready to indulge in these yummy muffins!

Peanut Butter Banana Power Muffins

  • Servings: 11 muffins
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 3 large ripe bananas
  • 1/2 c natural applesauce
  • 1/4 c raw, local honey or pure maple syrup
  • 1/2 c unsweetened plant-based milk of choice
Dry Ingredients:
  • 1 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 1/2 c powdered peanut butter
  • 1 T chia seeds
  • 1 T ground flax
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • Pinch of pink himalayan salt

Additional:

  • 1/3 c non-dairy chocolate chips

Directions

  1. Preheat the oven to 350F. Spray a muffin tray with non-stick cooking spray & set aside.
  2. Add your bananas to a large mixing bowl & mix until bananas are completely mashed with no chunks remaining.
  3. Add the rest your wet ingredients to the large 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 combined.
  6. Fold in your choc chips.
  7. Use an ice-cream scooper to distribute the batter among 11 muffin tins. Smooth the tops with a spoon
  8. Bake for 13-15 minutes or until a toothpick comes out clean & your edges & top are golden brown.
  9. Top with almond butter or additional powdered peanut butter prepared 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

Have a yummy rest of your days guys!

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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

Cookies & Cream Protein Bars

I love baking with vegan protein powder. Orgain sent me their newest flavor of protein powder, Cookies & Cream, and I couldn’t wait to make something with it!

I had 3 large ripe bananas, so I threw that in my mixer and went from there. I bake a lot with bananas & I’ve been asked by some of you for alternative options. Pumpkin puree is a great replacement for bananas. You will end up with a slightly different taste but the texture will remain the same.

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Enjoy!

Cookies & Cream Protein Bars

  • Servings: about 9
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 3 scoops (70g) @drinkorgain Cookies & Cream protein powder
  • 1 c quick oats (gluten-free if needed)
  • 1/3 c coconut flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 3 large ripe bananas
  • 4 oz natural apple sauce
  • 2 T pure local honey or agave

Additional:

  • 1/3 c non-dairy chocolate chips

Directions

  1. Preheat the oven to 350F. Spray a 8X8 pan or similar with coconut oil 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. Pour your batter into your pan & smooth with a spoon so that it is evenly distributed.
  8. Bake for 30 minutes or until a toothpick comes out clean & your edges are golden brown. You can also bake them on a baking sheet, in cookie shapes, for 15 minutes. img_9140I like mine best after being refrigerated. Top with almond butter or 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

Happy Saturday!

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Snack

Ginger Energy Bars

So I received this awesome package from Better Body Foods today!

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I wasn’t sure what I was going to make but I new I wanted to use the Chocolate PB fit & coconut oil so I started throwing things in the mixing bowl and voila! The result, these delicious Ginger Energy Bars!

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Ginger Energy Bars

  • Servings: 10 bars
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1/2 c chocolate powdered peanut butter
  • 1/2 c unsweetened almond milk
  • 1 c quick oats (gluten free if needed)
  • 1/2 c garbazo bean flour
  • 1/4 c coconut flour
  • 1/2 c pumpkin puree
  • 3 T melted coconut oil
  • 1/4 c pure maple syrup
  • 1 tsp ginger
  • 1 tsp cinnamon
  • dash of nutmeg
  • Small handful non-dairy chocolate chips
  • Small handful dried cranberries

Directions

  1. Preheat your oven to 350F. Spray an 8X8 pan with coconut oil spray & set aside.
  2. Add your powdered peanut butter & almond milk to a large mixing bowl. Mix until combined.
  3. Start to gradually add in the rest of the ingredients, while continue to mix.
  4. When everything is combined fold in your chocolate chips and dried cranberries.
  5. Pour your batter into your pan & smooth with a spoon. Bake for 20 minutes. Enjoy!

img_9084 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

Looks like Batman could use an energy bar too 🙂

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Lunch / Dinner

Creamy, Indian Chickpea Salad

Haven’t you heard?! 

The best things in life are cruelty free!

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Just like this Creamy, Indian Chickpea Salad! This recipe makes for a great food prep. You can also easily make it your own by replacing or adding different veggies or herbs & adjusting the spices.

Make this high protein & fiber meal your own! What would you add or remove to it?!

Creamy, Indian Chickpea Salad

  • Servings: 4
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Veggie Ingredients:

  • 1 purple sweet potato, baked & diced
  • 1 can chickpeas, rinsed
  • 1 cucumber, peeled & diced
  • 1/4 red onion, diced
  • 1 c spicy sprouts

Dressing:

  • 1/2 c non-dairy yogurt
  • Juice from 1 lime
  • 1 tsp ground cumin
  • 1/2 tsp cayenne
  • 1/4 tsp garlic powder

Directions

  1. Add your veggie ingredients to a large bowl.
  2. Mix the dressing ingredients, separately.
  3. Add the dressing to the veggies & use clean hands to mix until combined.
  4. Top with dried cranberries if desired. Serve immediately or cover & refrigerate for food prep. 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 great weekend!

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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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