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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Breakfast · Snack

Lemon Bread

This bread is perfecttttt! 🙂

It is:

  • Refreshing
  • Light but filling
  • Healthy
  • Clean
  • Has the perfect amount of sweetness

This bread is slightly lighter than my banana bread recipe with a refreshing lemon taste!

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Enjoy this bread for breakfast, a snack, or dessert!

Lemon Bread

  • Servings: about 7-9 slices
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 1/4 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
  • Zest from 2 lemons
Wet Ingredients:
  • 1 ripe banana
  • 1/2 c unsweetened applesauce
  • 1/2 c freshly squeezed lemon juice
  • 2 flax eggs (2T flax + 6 T water)
  • 1/4 c melted coconut oil
  • 1/4 c raw local honey or agave

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Directions

  1. Preheat the oven to 350F. Spray a 9X9 pan or similar with non-stick cooking spray & set aside. (You can bake in a loaf pan would just have to adjust baked time).
  2. Add flax egg ingredients to a cup. Mix & set aside for at least 5 minutes to thicken.
  3. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  4. Add all your wet ingredients a large bowl & mix until combined.
  5. Pour your dry ingredients into your wet & mix until just combined.
  6. Pour your batter into your pan & smooth with a spoon so that it is evenly distributed. Top with additional lemon zest.
  7. Bake for 35 minutes or until a toothpick comes out clean & your edges are golden brown. 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 here is a picture of my dog looking like a bunny cause well I find it funny 🙂

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Breakfast · Snack

Maple Banana Bread

Yes I cut my slices this big…

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& yes I usually eat 3 of them at a time. Is it cause I’m still hungry? No! It’s cause it’s so delicious I can’t help myself. Luckily this ‘Maple Banana Bread’ is so healthy that I don’t have to worry too much about over-indulging.

I was able to control myself a bit this morning & had only 1 thick slice for breakfast. Thanks to high protein & metabolism boosting ingredients like oats, coconut flour & coconut oil I was full & energized until lunch!

Why I lOVE Coconut oil: 

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  1. It has a high smoke point, which prevents harmful carcinogens.
  2. It kills your hunger, so you eat less without even trying.
  3. It can increase your E expenditure, helping you burn more fat.
  4. It prevents Sickness.

But most importantly… it gives baked goods a buttery taste while adding way more health benefits!

So get ready to indulge in this yummy baked good!

Maple Banana Bread

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

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 1/4 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1/4 c melted coconut oil
  • 1/3 c pure maple syrup
  • 1/3 c unsweetened plant-based milk of choice
  • 1 tsp maple extract
  • 3 large ripe bananas

Additional:

  • 1/3 c non-dairy chocolate chips (optional)

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 medium sized bowl & whisk to combine.
  3. Add all your wet ingredients a large bowl & mix until combined.
  4. Pour your dry ingredients into your wet & mix until just combined.
  5. Fold in your choc chips.
  6. Pour your batter into your loaf pan & smooth with a spoon so that it is evenly distributed.
  7. Bake for 55 minutes or until a toothpick comes out clean & your edges & top are golden brown. I like mine best after being refrigerated. 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

Sweet Potato Oat Bread

This healthy Sweet Potato 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!

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What makes this bread healthy? The main ingredients are oats, coconut flour, coconut oil & honey! These are all great sources of energy that are great before a workout or to fuel your day.

Coconut oil: 

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  1. Has a high smoke point, which prevents harmful carcinogens
  2. Kills your hunger, so you eat less without even trying
  3. Can increase your E expenditure, helping you burn more fat
  4. Prevents Sickness

Honey:

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  1. Aids in a healthy weight management
  2. Is a natural source of E
  3. Is an antioxidant powerhouse

Sweet Potato Oat Bread

  • Servings: about 9 slices
  • Difficulty: easy
  • Print
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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 2 c oat flour
  • 2 T coconut flour
  • 1/2 T baking powder
  • 2 tsp cinnamon
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1 flax egg (1 T ground flax + 3 T water)
  • 1 1/2 c sweet potato puree
  • 2/3 c unsweetened almond milk
  • 1/4 c melted coconut oil
  • 1/4 c raw honey or agave
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar

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. Pour your batter into your loaf pan & smooth with a spatula so that it is evenly distributed.
  6. Bake for 55 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

I used this bread to energize my morning hike! This is my dog the most happy, post hike 🙂

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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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Breakfast · Dessert · Snack

Key Lime Nicecream Cake (nut-free)

Remember to check out my Instagram @thekellydiet for more healthy recipes like my last post- ‘Butternut Squash Beetroot Soup.’

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You are going to love this Nicecream Cake. Most vegan no-bake cakes contains cups of nuts. I am all about healthy fats but I don’t need a cake loaded with nuts & seeds.

So, I tried something different. Instead of nuts for the filling I used steamed cauliflower 🙂 Sound gross? It’s blended with fruits & lemon (or lime) juice that masks the cauliflower completely.

For the crust I used Heritage Flakes cereal instead of nuts. It is a high protein & fiber cereal with little sugar & fat.  I was in love with how the taste of this crust turned out.

Think of this nicecream cake as your morning smoothie but way better 🙂

Now let me show you how to go from all these healthy ingredients…

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Key Lime Nicecream Cake

  • Servings: 2-4
  • Difficulty: easy
  • Print
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Credit: thekellydiet.blog

Ingredients

Crust:
  • 2 c Heritage Flakes cereal
  • 6 medjool dates (pitted & chopped)
  • 1 T pure maple syrup
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 c natural apple sauceimg_5296
Filling:
  • 2 c steamed cauliflower
  • 1 ripe banana
  • 1 avocado
  • 1 c cubed pineapple/mango combo
  • 2 T plant based vanilla protein powder (I used 22 days Nutrition)
  • 1/4 c pure maple syrup
  • 1/4 c lime or lemon juice
  • 1 tsp vanilla
  • 1.4 tsp turmeric
  • 2 T poppy seedsimg_5299

Directions

  1. Spray 1 large or 2 small tart tins with non-stick spray & set aside.
  2. Add all of your crust ingredients to a food processor & process until combined.
  3. Press your crust mixture into the bottom of your tart tins.img_5297
  4. Add all of your filling ingredients, except for the poppy seeds, to your clean food processor. Process until combined. Stir in your poppy seeds.
  5. Pour your filling mixture on top of your crust.img_5302
  6. Add any desired toppings. I used lemon zest, pomegranate seeds & coconut chips.img_5307
  7. Cover with clear wrap & freeze for 4 hrs or overnight.
  8. Thaw the cake for about 15 minutes (depending how thick your cake is & how frozen it is) before serving. Enjoy!

And a very happy early Thanksgiving to you all from me & Batman:)

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Breakfast · Snack

Healthy Grain Bread, No Knead

Before we get onto this awesome No Knead bread, remember to check out my Instagram @thekellydiet for more recipes that are not on my blog.

My latest post was a Butternut Squash Lasagna Stack!

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K now for some insight into this bread.img_5387

I have a 2-day Bread Recipe that I love but it requires a lot work, time, & kneading. This bread turned out very similar & was way less work!

I love this bread because it is made with a mix of 5 healthy grains & flours.

  1. Oats
  2. Flax
  3. Quinoa
  4. Coconut flour
  5. Pea protein

I also love this bread because like I said before it is easy to make.

Top this bread with some almond butter, sunflower seed butter, tahini, mashed avocado, or eat it plain & enjoy some gains 🙂

Healthy Grain Bread, No Knead

  • Servings: 1 loaf, about 10 slices
  • Difficulty: easy
  • Print
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Credit: thekellydiet.blog

Ingredients

  • 3 1/2 c oats
  • 1 T yeast + 1 1/2 c warm water
  • 1/4 c ground flax + 3/4 c water (totals 4 flax eggs)
  • 1/4 c unsweetened apple sauce
  • 1/4 c raw honey or pure maple syrup
  • 1/4 c pea protein
  • 1/2 c coconut flour
  • 1/3 c uncooked quinoa
  • 1/2 tsp pink Himalayan salt
  • 1/4 tsp cinnamon

Directions

  1. Add your yeast & warm water to a large bowl. Mix & let sit for at least 5 minutes.
  2. Add your flax & water to a small bowl. Mix & let sit for at least 5 minutes.
  3. Add your oats to a food processor or blender. Blend until becomes a fine powder, turning into oat flour.
  4. After your yeast water has set, separately add in all the rest of the ingredients, combing every so often.img_5363
  5. Add in your flax egg mixture & mash & mix everything together with your hands to combine. (This dough is wetter than regular dough that you would knead.)img_5364
  6. Transfer your dough to an oiled loaf pan. Cut a slit in the top with a butter knife. Cover with clear wrap & let rise for 1 hr or overnight. (Refrigerate if letting sit overnight.)
  7. Once dough has risen, Bake at 350F for 45 minutes or until sides are golden brown & a knife inserted comes out clean. Enjoy!img_5374

Now sit back, enjoy your healthy grain bread & patiently wait for Thanksgiving break to begin.

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