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

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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!

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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

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

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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

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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!

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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 that’s a good night for me. See you 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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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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