Breakfast · Snack

Lemon Banana Muffins

Before diving into this recipes don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘The Hulk’ aka, Green Juice 🙂

img_1141

Now as for these muffins… 🙂

They are:

  • Refreshing
  • Light but filling
  • Healthy
  • Clean
  • The perfect amount of sweetness

You will enjoy the smells while baking these muffins too! That fresh lemon zest is such a wonderful smell in the kitchen 🙂

img_1142

Enjoy these muffins for breakfast, snack, or dessert!

Lemon Banana Muffins

  • Servings: 9 muffins
  • Difficulty: easy
  • Print

facetune_17-06-2018-14-54-07

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 1/4 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 1 T flax
  • 1 T chia seeds
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of pink himalayan salt
  • Zest from 2 lemons
Wet Ingredients:
  • 2 ripe bananas
  • 3/4 c freshly squeezed lemon juice
  • 1/4 c raw local honey or agave

Directions

  1. Preheat the oven to 350F. Spray a 9 holes of a muffin tin with coconut oil spray & set aside.
  2. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  3. Add in your wet ingredients & beat until bananas are pureed & everything is combined.
  4. Use an ice cream scooper to distribute batter among your 9 muffin holes. Top with additional lemon zest.
  5. Bake for 18 minutes or until a toothpick comes out clean & your edges are golden brown. Enjoy!

img_1140

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 good weekend!

img_1129

 

 

Breakfast · Snack

Ginger Power Cookies

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this Power Bowl 🙂

img_0558

Ah I love ginger and it’s so good for you too!

Here are just a few health benefits of ginger:

  • Contains Gingerol, a Substance With Powerful Medicinal Properties
  • Can help reduce muscle pain.
  • Anti-inflammatory
  • May help prevent cancer.
  • Shown to be a mood booster!

So enjoy the health benefits of ginger while eating these healthy & delicious cookies!

Ginger Breakfast Cookies

  • Servings: 7 cookies
  • Difficulty: easy
  • Print

img_0529

Ingredients

Dry Ingredients:
  • 1 1/2 c quick oats
  • 3 T coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 in ginger root or 1 T freshly grated ginger root* (if weaker blender or mixing)
  • 1/4 tsp ground cloves
  • 1/2 tsp baking powder

Image result for ginger root*Ginger roots keeps for 6 months stored in an airtight container in the freezer. It is easiest to grate when frozen as well. I recommend cutting the root into thumb size chunks before freezing for easiest use.

Wet Ingredients:
  • 1 tsp vanilla extract
  • 1 T organic blackstrap molasses
  • 2 ripe bananas
  • 1/2 c non-dairy milk

Directions

  1. Preheat the oven to 350F.
  2. Add all dry ingredients to a Vitamix or high speed blender & blend.
  3. Add the wet ingredients & blend until combined.
  4. Spoon an ice-cream scooper size amount of dough onto a baking pan lined with parchment paper or a silpat.
  5. Add desired toppings. I used butterscotch baking chips.
  6. Bake for 15 minutes.
  7. Let cool before eating. Store in an airtight container in the fridge for up to a week.

I hope everyone had a great long weekend!

img_0085

 

Breakfast · Snack

Breakfast Bars

 

I live off bars:

Driving around for my job; adding protein to my meals; wanting healthy snacks= bars, bars, bars. So here is an easy and yummy recipe I hope you guys enjoy!

Breakfast Bars

  • Servings: about 8 thick slices
  • Difficulty: easy
  • Print

img_0406

Credit: thekellydiet.blog

Ingredients

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

Toppings:

  • Dried cranberries
  • Non-dairy chocolate chips

Directions

  1. Preheat the oven to 350F. Spray a tart tin or 8×8 pan with coconut oil spray & set aside.
  2. Add all your wet ingredients to a large mixing bowl and beat until bananas are mashed and everything is smooth.
  3. Add in all your dry ingredients & mix until combined.
  4. Pour batter into your prepared pan.
  5. Top with toppings of choice.
  6. Bake for 20-23 minutes or until a toothpick comes out clean & your edges & top are golden brown. I like mine best after being refrigerated. Enjoy!

img_0407

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!

img_0340

 

 

 

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

img_0099

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

img_0090

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!

img_0097

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!

img_0018

 

 

 

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?!

img_9287

So get ready to indulge in these yummy muffins!

Peanut Butter Banana Power Muffins

  • Servings: 11 muffins
  • Difficulty: easy
  • Print

img_9290

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!

img_9288

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!

img_9188

 

 

 

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!

img_8616

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

Lemon Bread

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

img_8669

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

img_8618

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!

img_8671

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 🙂

img_8646

 

 

Breakfast · Snack

Maple Banana Bread

Yes I cut my slices this big…

img_8414

& 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: 

img_4707

  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

img_8413

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!

img_8415

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