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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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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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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Dessert · Snack

Black Bean Cake (Naturally Sweetened)

This Black Bean Cake is right up my ally!

I always like to describe my snacks & desserts as being healthy enough to eat for breakfast while still satisfying your sweet tooth. I think this fits that description perfectly!

If you’re looking for something even more dessert like check out my ‘Black-Bean Chocolate Lava Cake’ recipe. It is very similar to this recipe but adds in some pure maple syrup for additional sweetness. 

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Black-Bean Cake

  • Servings: 3
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 box organic black beans (drained & rinsed)
  • 1/2 c rolled or old-fashioned oats (gluten-free if needed)
  • 1 ripe banana
  • 2 scoops plant-based peanut butter or chocolate protein powder (I use Drink Orgain)
  • 1/3 c unsweetened plant-based milk
  • 1 T cocoa powder
  • 1 tsp vanilla extract
  • pinch of himalyan salt
  • 1 tsp baking soda
  • Small Handful Vegan Chocolate Chips (I use Enjoy Life Foods, Mega Chunk chips)

Directions

    1. Preheat your oven to 350F. Spray 3 small tart tins with coconut oil spray and set aside.
    2. Add the black beans to a food processor & process until combined.
    3. Next add in the oats, scrape the sides of the bowl, & process.
    4. Continue to add a few ingredients at a time (occasionally scraping the sides of the bowl & processing) to ensure that everything gets broken down & combined well.
    5. Fold in your chocolate chips.
    6. Pour your dough into small tart tins. Bake for 20 minutes.
  • Have any extra batter? Enjoy it raw! This batter is healthy & delicious to eat raw.
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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 Friday!

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Dessert

Healthier Homemade Pop-Tarts

My sister is having a 90’s themed party for her 30th birthday.

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When I think of the 90’s I think of Nickelodean & a lot of junk food.

Seriously, did we eat anything healthy then? My mom always made our lunches & cooked dinner. But, lunch would be a sandwich, milk, chips & a dessert – because chips alone aren’t a dessert? That dessert would be things like a Twinkie, fruit roll up or a Hoho.

What other food is 90’s? 

  • Fruit by the Foot
  • Bagel Bites
  • Mini hotdogs
  • Dunkaroos
  • Go-gurt
  • Pop-Tarts!

While the 90’s junk food is defiantly not approved by The Kelly Diet, that doesn’t mean we can’t make our own version that is 🙂

Now, these could be healthier. I opted to buy a store bought vegan pie crust from Whole Foods instead of making mine own simply because of time & quantity I was making. So, these are not the healthiest item on The Kelly Diet menu, but they are still much healthier than a regular pop-tart, made with real fruit & absolutely delicious!

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Healthier Homemade Pop-Tarts

  • Servings: 8
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 2, 2 count packages of Vegan Frozen Pie Crusts (I found some at Whole-foods)
  • 3 C frozen organic cherries, pitted
  • The juice from 1 lemon
  • 2 T raw local honey or agave
  • 1 T corn starch
  • 2 T coconut oil

Directions

  1. Remove all 4 pie crust from tins & allow to thaw.
  2. Preheat the oven to 375F.
  3. Add your cherries, lemon juice, honey or agave & corn starch to a medium sauce pan.
  4. Cook on medium heat until cherries thaw.
  5. While on low heat mash everything together until combined. Remove from heat & allow to cool.
  6. Cut pie crust into rectangles.
  7. Add 1-2 T of cherry filling to the middle of one rectangle. Place another rectangle on top & use a fork to lightly press edges together.
  8. Transfer to a baking sheet lined with a silpat or parchment paper.
  9. Repeat until all pie crust & filling is gone.
  10. Top each crust with a little coconut oil & use the tips of your fingers to spread the oil to cover the entire top surface area.
  11. Bake for 20 minutes. Allow to cool. I drizzled prepared powdered chocolate peanut butter on top of mine. You could chose to leave plain or top with more cherries. Enjoy!

A nice thing about these Pop-Tarts are that you can make them in advance, seal & freeze. Just unthaw the night before you want to serve them! Side-note, they are DELICIOUSSS cold. 

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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

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Dessert · Snack

Lemon Poppyseed Tofu Cheesecake (Raw & Baked version)

 

I know there are some tofu haters. 

Why? Because tofu is made from soy. Some studies say that the majority of the time soy is bad for you.

But there are also facts that tofu is good for you because it:

  • is a great source of protein.
  • contains all 8 essential amino acids.
  • is a great source of nutrients such as iron, calcium, B1 & more.

So what do we do? Eat tofu or avoid it? 

For myself, I have decided to use it on occasion.

I go through about 1-2 blocks of tofu per month. 1 block usually for meals, like my Tofu Sloppy Joes, & 1 block for snacks & deserts.

There is one thing that is for sure. Each time I cook or bake with tofu, my food turns out delicious! And these Lemon Poppyseed Tofu Cheesecakes are no exception 🙂

Lemon Poppyseed Tofu Cheesecake (Raw & Baked version)

  • Servings: 4
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

    • 300 g firm* tofu (about 3/4 of a box)
    • 1/2 c unsweetened apple sauce
    • 1 ripe banana
    • 1/2 c unsweetened cashew or almond milk
    • 2 scoops vegan vanilla protein powder (I used 22 Days Nutritions)
    • Juice from one lemon
    • 2 T poppy seeds
  • I would imagine that silken tofu would yield just as good or even better results, but I have not tried yet.

Directions

  1. Preheat your oven to 350F.
  2. Add everything, except your poppy seeds, to a food processor.
  3. Process until combined.
  4. Add in poppy seeds. Process only for about 3-5 additional seconds.
  5. Spray one small tart tin with non-stick cooking spray.
  6. Optional Crust: In a small bowl mix 1/2 c oats with 1/4 c unsweetened apple sauce & a dash of cinnamon.
  7. Pour oat mixture into bottom of tin & smooth.
  8. Pour some of the tofu batter on top. Bake for 20 minutes.
  9. Pour the rest of the tofu batter into bowls or jars, cover & refrigerate to enjoy raw!

What do you like better? The baked or raw version?

img_8359 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

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Dessert · Snack

Banana Bread, Peanut Butter Delight

I couldn’t decide what to call this recipe! Let me share some of my horrible ideas with you…

  • ‘Healthy, Chocolate Chunk, Coconut flour Banana Bread, Cookie Pie‘ (wayyy too long)
  • ‘Low fat, Peanut Butter Scones’ (Not dry enough to be considered a scone)
  • ‘Sugar free – Coconut Flour, Peanut Butter Bread Scones’ (what????)

So basically I’m trying to tell you that this bread is..

  • Moist
  • Peanut Buttery
  • Banana’y (just making up words now)
  • Gluten Free
  • Chocolatey
  • Vegan
  • Free from additional sugar
  • Low fat
  • High Protein

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Now, that we have that cleared up, let’s get to the recipe!

Banana Bread, Peanut Butter Delight

  • Servings: 6 big slices
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 2 scoops @drinkorgain Peanut Butter Protein Powder
  • 1/2 c coconut flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch pink himalayan salt
Wet Ingredients:
  • 3 ripe bananas
  • 2 T unsweetened almond milk
  • 2 flax eggs (2 T ground flax + 6 T water)
  • 1 tsp vanilla extract
Fold Ins:
  • Small handful Enjoy Life Foods, Mega Chunk Chocolate Chips

Directions

  1. Preheat the oven to 350F. Spray a pie pan with non-stick cooking spray & set aside.
  2. Add ground flax & water to a small bowl. Mix & set aside for at least 5 minutes.
  3. Add all your dry ingredients to a large mixing bowl & whisk.
  4. Add your ripe bananas to a medium sized bowl & mash.
  5. Add the rest of your wet ingredients, including your prepared flax eggs, to the medium sized bowl & mix until combined.
  6. Pour your wet ingredients into your dry & mix until just combined.
  7. Fold in chocolate chips.
  8. Pour batter into your pan & smooth with a spatula so that it is evenly distributed.
  9. Bake for 30 minutes. Cut when cooled.  I drizzled the top with additional Peanut Butter 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

So enjoy these scones after all the work you did on this Monday! Are you as tired as my dog Batman? 😂

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