Dessert · Snack

Chickpea Blondies

I am fully obsessed with these blondies. The first time I made them I baked them in 3 small heart tins. I meant to save one for my boyfriend but did not end up seeing him that day & ate them all… It turned out not to be a problem because I was more than happy to make more the next day so that I could eat 2 more & still give him one.  Seriously these are that good!

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The main ingredient for these blondies are chickpeas. Chickpeas are high in fiber & protein and low in sugar & fat. By simply processing chickpeas you make a tasty & healthy flour that is versatile & can replace many flours in other recipes. Give it a try!

What makes these blondies awesome? They are…

  • Easy & quick to make
  • Healthy & clean
  • Fiber & protein packed
  • Low fat
  • Soft 
  • Melt in your mouth
  • Delicioussss 🙂

Let’s get baking!

Chickpea Blondies

  • Servings: 3-6
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 can chickpeas (drained & rinsed)
  • 1 ripe banana
  • 1/4 c raw honey or pure maple syrup
  • 1/2 c powdered peanut butter
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of pink himalayan salt

Additional:

  • 1/3 c non-dairy chocolate chips

Directions

  1. Preheat the oven to 350F. Spray an 8×8 pan or similar with non-stick cooking spray.
  2. Add all of your ingredients, except for your choc chips to a food processor. Process until ingredients are fully combined & texture is smooth.
  3. Stir in your choc chips.
  4. Pour batter into your pan & bake for about 30 minutes or until edges start to golden.
  5. Allow to cool before removing from pan. These taste best eaten fresh within 2 days but could refrigerate for a bit longer. Enjoy!

One of the good things about it getting colder out is that baking is a great indoor activity. Not to mention sweater weather 🙂 What will you bake next?!

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Breakfast · Dessert · Snack

Nutritious Vegan Pumpkin Pie

Shhh, i’ve got a secret…

Do you like pie?

Do you try/want to eat clean?

Do you wish desserts could be low in fat.

Do you want a dessert to be so healthy that you could eat it for breakfast or as a post-workout snack, while still remaining delicious?!?!?!

Well…. here you go 🙂

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Nutritious Vegan Pumpkin Pie

  • Servings: 8
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

CRUST:

  • 1 1/2 c rolled oats (gluten-free if needed)
  • 1/3 c cornmeal
  • 1 tsp baking powder
  • 1 ripe banana
  • 1/4 c unsweetened apple sauce

Filling:

  • 1 15 oz can pumpkin puree
  • 1/2 c pure maple syrup
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • Pinch of ground cloves
  • Pinch of himalayan salt
  • 2 T coconut flour or cornstarch

Toppings:

  • 1/4 c unsweetened raw shredded coconut flakes (optional)

Directions

  1. Preheat your oven to 350F.
  2. Spray a pie tin with non-stick cooking spray & set aside.
  3. In a blender or food processor add all of your crust ingredients & blend until combined. (Depending on the quality of your blender, you may need to transfer batter to a bowl & knead with your hands to get it fully combined & mixed well).
  4. Using your hands, spread & flatten your crust batter into your pie tin. Once formed to the pan use a fork to stab the crust a few times so that bubbles do not form while baking. Set aside.
  5. In your clean blender or food processor add all of your filling ingredients. Blend until combined.
  6. Pour your filling on top of you crust & smooth with a spoon. Sprinkle with coconut flakes if desire.
  7. Bake for 30 minutes. After the 30 minutes are up cover the pie with aluminum foil & bake for another 30 minutes.
  8. Allow to cool before serving. I topped mine with coconut yogurt and cacao nibs. Enjoy!

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Who will you share your pie with?!

Breakfast · Dessert · Snack

Coffee Cake Pronuts

Pronut… Protein Donut 🙂

Not only are these donuts filled with protein but they are also:

  1. Free of refined sugar
  2. Oil-free
  3. High in fiber
  4. Clean
  5. Filling
  6. A crowd pleaser
  7. Delicious!

If you do not have a donut tin feel free to make these into muffins, you would just have to adjust the cook time for a bit longer.

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These turned out so yummy & delicious. I will absolutely be making them again 🙂

Coffee Cake Pronuts

  • Servings: 5
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

Steusel:
  • 1/2 c almond flour
  • 2 T pure maple syrup
  • 1 tsp cinnamon
Donut base:
  • 1 c oat flour (blend rolled or quick oats in a blender until forms a fine powder)
  • 1/4 c pea protein
  • 2 scoops plant-based peanut butter protein powder (I like orgain)
  • 1/2 c unsweetened apple sauce
  • 1/2 c plant-based milk of choice (I use Good Karma‘s Flax + protein milk)
  • 2 tsp lemon juice
  • 1/4 c date sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • Pinch of pink himalayan salt

Directions

  1. Preheat your oven to 350F.
  2. Spray 5 donut tins with non-stick cooking spray & set aside.
  3. Add all Streusel ingredients to a small bowl, whisk, & set aside.
  4. In a large mixing bowl add all of your Donut Base Ingredients.
  5. Mix your ingredients until well combined.
  6. Distribute batter among your 5 donut tins (I used my fingers) & smooth with a spoon.
  7. Sprinkle each battered filled donut tin with your streusel, until none remains & gently press the stresul down into the batter with a spoon.
  8. Bake at 350F for 13-15 minutes.
  9. I find it best to run a spoon along the insides of the donut tins, once removing from the oven, separating the donut from the tin so they do not stick, but then I allow them to cool before completing removing the donuts from the tin. Enjoy!

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And here is what my dog was doing while I baked, lol. Who would you share these pronuts with?!

 

 

Breakfast · Dessert · Snack

Vegan Pumpkin Gingerbread & Parfait

Confusing title. To explain I made a vegan pumpkin gingerbread that is delicious on it’s own, but I also then used the bread to make a breakfast parfait! So in the post I will share the bread recipe along with how I made my parfait.

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This bread is all natural & made with awesome ingredients like pea protein. Healthy, protein & fiber packed, low-sugar & delicious! I think so 🙂

Vegan Pumpkin Gingerbread

  • Servings: about 10 slices
  • Difficulty: medium
  • Print
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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 1 T egg replacer (mixed with 3 T water)
  • 1 c pumpkin puree
  • 1/2 c unsweetened apple sauce
  • 1 tsp pure vanilla extract
Dry Ingredients:
  • 2 c quick or rolled oats (gluten-free if necessary)
  • 1/4 c garbanzo bean flour
  • 1/4 c pea protein
  • 1/4 c date sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Pinch of pink himalayan salt

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Toppings:
  • A small handful of organic unsweetened shredded coconut flakes

Directions

  1. Preheat your oven to 350F.
  2. Spray a loaf pan with non-stick cooking spray & set aside.
  3. Mix your egg replacer powder with 3 T water in a medium sized bowl.
  4. Add the rest of your wet ingredients to the bowl & whisk.
  5. Add all your dry ingredients to a large bowl & whisk.
  6. Add wet into dry & mix until combined.
  7. Pour batter into your loaf pan.
  8. Sprinkle the top with the shredded coconut & use a butter knife to cut a slit down the top of the loaf (for appearances).
  9. Bake at 350F for 50-55 minutes.
  10. Allow to cool slightly before removing from your pan & to cool completely before slicing. Enjoy!

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Pumpkin, Chocolate Breakfast Parfait

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

Ingredients

Chia pudding:
  • 1/4 c chia seeds
  • 1 c unsweetened plant-based milk of choice
  • 1 scoop plant-based chocolate protein powder
  • 1/2 tsp cinnamon
Layers:
  • Sliced & chopped vegan pumpkin gingerbread
  • Sliced banana
  • Plain Yogurt
  • Fresh green figs
  • Or anything else you like!

Directions

  1. Add all chia pudding ingredients in a bowl or jar & mix very well with a fork, making sure to scrape the sides & bottom as well.
  2. Cover & refrigerate overnight to set.
  3. In the morning divide your chia pudding among 2 jars. Add your desired layers & indulge in this healthy & delicious treat/breakfast!

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What would you layer your parfait with?!

 

 

Breakfast · Dessert · Snack

Granola & Protein Mousse

Let’s talk about granola.

What’s the point of it? To add texture, protein & fiber to your food.

What does most store bought granola do? Adds a lottt of sugar to your food.

So make your own! Granola lasts a long time as long as you keep it stored in a sealed container.

I keep my granola (recipe below) simple. I use quinoa, oats, pistachios, non-dairy chocolate chips & just a bit of Himalayan salt – that’s it! You don’t have to go overboard by adding extra sugar b/c as long as you have a yummy base, your granola will add some extra texture, crunch & nutrients for a delicious meal.e8b55a2d-94ac-441d-a6c2-8d62c857e411

Top Left: Plain Greek yogurt, blackberries, raspberries, granola.

Bottom Left: Chia pudding, cinnamon butternut squash puree, granola.

Right: Chocolate Protein Mousse (recipe below), granola

Healthy Granola

  • Difficulty: easy
  • Print
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Credit: thekellydiet.blog

Ingredients

  • 1 c red quinoa (drained & rinsed)
  • 1 c rolled or old fashioned oats
  • 1/3 c pistachio halves
  • 1/3 c non-dairy chocolate chips
  • 1 tsp pink himalayan salt

Directions

  1. Preheat the oven to 320F.
  2. Line a baking sheet with parchment paper.
  3. Add all ingredients to a large bowl & stir.
  4. Pour mixture onto the baking sheet & spread so that all ingredients are laying flat on the sheet.
  5. Bake at 320F for 30 minutes, carefully stirring every 10 minutes.
  6. Allow to cool & keep stored in a sealed container at room temp. Enjoy!

Chocolate Protein Mousse

  • Servings: 3
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 ripe banana
  • 2 T powdered peanut butter
  • 1 scoop plant-based chocolate protein powder (I like 22 days nutrition)
  • 1 T cocoa powder
  • 1 T raw local honey or pure maple syrup
  • 1 c rolled or old-fashioned oats
  • 1 can chickpeas (drained & rinsed)
  • 1/4 c unsweetened plant-based milk of choice

Directions

  1. Add all of the ingredients to a high speed blender or food processor.
  2. Blend until fully combined.
  3. Pour into 3 small bowls, cover & chill for at least 2 hours.
  4. Before serving add on some of the granola for added texture. Enjoy!

And before I go here is a pic of my peanut looking like a boy-scout in his bandanna 🙂

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Dessert · Snack

Healthy Oatmeal Cookies

Before I share this awesome recipe, I want to share my code to save on any Lenny & Larry’s purchase! When I don’t have time to bake I love Lenny & Larry’s cookies, especially for travel & hiking because they contain so much fiber & protein. Its like a dessert/meal – amazing.

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Use this link: https://www.lennylarry.com/a/86972 & code BA86972 for 20% off your order!

Remember to follow my blog & instagram @thekellydiet to not miss any recipes!

So I went to Denver, my favorite city, this past weekend to visit my sister. Sun & mountains, what more do you need?snapseed-1

My sister is a coffee junkie & loves my baking. So I brought her a bag of my favorite local Milwaukee coffee, Colectivo, & made her some of my current favorite cookies.

She impressively downed them the first night, so the next day we went to the store to buy the ingredients to make more of them.

I have made these cookies a few different ways but I will share my basic recipe with a few alternative ingredients in there as well.

These cookies are:

  • Soft & chewy
  • Fiber & protein packeddd
  • Re-fined sugar-free
  • Low fat
  • Healthy
  • Delicious
  • Addicting

Healthy Oatmeal Cookies

  • Servings: 6 medium size or 3 large cookies
  • Difficulty: medium
  • Print
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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c rolled or old-fashioned oats
  • 3/4 c garbanzo bean OR whole wheat flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
Wet Ingredients:
  • 1/2 c unsweetened apple sauce
  • 1 T egg replacer (mixed with 3 T water) OR 1 flax egg
  • 1 tsp vanilla extract
  • 1/2 c raw local honey or agave
Fold ins:
  • 1/4 c cranberries or raisins
  • 1/4 c non-dairy choc chips (or any other fold ins of choice ie, nuts, dried fruit, berries, etc).

Directions

  1. Preheat the oven to 325F.
  2. Prepare a baking sheet with parchment paper or a silpat. OR spray 3 small cake/tart tins with non-stick cooking spray – for a thick individual large cookie.
  3. In a large bowl whisk all dry ingredients.
  4. In a medium size bowl whisk all wet ingredients.
  5. Mix wet into dry until combined.
  6. Fold in craisins & choc chips.
  7. Shape into circles on your baking sheet. OR Distribute batter among your 3 small cake tins & press down.
  8. Bake at 325F for 14 minutes.
  9. Allow to cool before removing. Enjoy!

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How do you like your cookies? Thin or thick like a cookie bar?!

 

Dessert · Snack

Fudge Protein Pudding

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So. If you have never heard of 22 Days Nutrition, I am glad that I can bring this awesome brand to your attention.

Their products are not only delicious but…

  • USDA Organic
  • 100% Plant-based
  • Vegan
  • Soy-Free
  • Gluten-Free
  • Made from clean & simple ingredients
  • They also have a meal delivery service

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I was sent a package with 4 boxes of their bars & a large container of their chocolate protein powder. The giveaway will be something similar to this. Click this link to my Instagram page to enter to win! ENTER THE FREE GIVEAWAY!!!img_3344-1

And so with this package I came up with this awesome recipe that I am excited to share with you & hope you try.

This Fudge Protein Pudding is…

  • Thick & creamy
  • Chocolatey
  • Healthy
  • Low calorie
  • Low fat
  • High fiber & protein
  • Vitamin packed
  • Delicious 
  • Easy to make

Fudge Protein Pudding

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

Ingredients

*22 Days Nutrition Products are available at Target

Pudding:

  • 1 c pumpkin puree
  • 1 scoop 22 Days nutrition chocolate protein powder
  • 2 T unsweetened cocoa powder
  • 1/4 c unsweetened plant based milk
  • 2 T pure maple syrupimg_3343

Toppings:

Directions

  1. Add all of the Pudding ingredients to a food processor or blender.
  2. Blend until combined & smooth.
  3. For best flavor cover & allow pudding to chill in the refrigerator for at least 2 hours.
  4. When ready to eat, add it to a bowl & assemble! – 1) Scoop some chia pudding into the bowl. 2) Chop up one protein bar & place on top. 3) Drizzle on some almond or sunflower seed butter 🙂 YUMMMM!

What would you top your pudding with?