Lunch / Dinner

Vegan Buffalo Cauliflower Steak

So this IS the best dinner I have eaten in months. I feel like I could eat it every day it was so good.

This recipe makes Vegan Buffalo Cauliflower. You can use one head of cauliflower to make ‘Steak‘ and ‘Taco Meat.’ Cut your cauliflower length wise to make steak slices, and the rest of the head into florets for your taco meat.

img_9784

You will first make your buffalo sauce and then mix your cauliflower into that.

img_9783

Personally I like my Buffalo Cauliflower Steak plain because it was so good on it’s own I didn’t want anything else in my bite. However, making it into a layered sandwich sounds pretty good too 🙂

img_9792

I recommend all of my recipes of course!

But please, do not miss out on making this one!!!

Buffalo Cauliflower Steak

  • Servings: 4
  • Difficulty: easy
  • Print

img_9793

Credit: thekellydiet.blog

Ingredients

Ingredients:

  • 1 head cauliflower (I used an orange one)
  • 1 T flaxseed
  • 1/2 c sprouted spelt four
  • 1/2 c non-dairy milk
  • 1/2 c hot sauce
  • 1/2 c water
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp taco seasoning (I used Flavor God)
  • 1/4 tsp ground pepper

Directions

  1. Preheat your oven to 400F.
  2. Chop your head of cauliflower either into steaks, florets (for tacos), or both.
  3. Add the rest of the ingredients to a large bowl & mix until combined.
  4. Add cauliflower into the bowl & mix in the sauce.
  5. Spread onto a baking sheet lined with parchment paper.
  6. Bake for 35 minutes minutes or until crispy. Eat as is or make into a sandwich or tacos! Enjoy!

img_9801

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 great weekend!

snapseed-8

 

Lunch / Dinner

Curried Butternut Squash Power Bowl

Well hi guys!

Happy Sunday. Who is doing some food prep today?!

I feel like Sundays are my wellness days. You don’t have to rush a work out. You can make a healthy breakfast at home, spend time with pets & friends, maybe go for a hike & even do some food prep for the week!

img_9144

I’ve been out of curry for about a month & finally remembered to buy it at the store today. Is anyone else horrible at using their shopping list at the grocery store?!

I also had half of a butternut squash leftover so wanted to make a crockpot with both these ingredients for some food prep.

And that’s how we landed with this ‘Curried Butternut Squash Power Bowl.’ Enjoy!

Curried Butternut Squash Power Bowl

  • Servings: 5
  • Difficulty: easy
  • Print

img_9170

Credit: thekellydiet.blog

Ingredients

  • 1 c lentils (I used green)
  • 1/2 c quinoa
  • 1/2 a large butternut squash, cubed (or about 2 c cubed)
  • 2 large handfuls kale/spinach
  • 1/4 red onion, diced
  • 1, 15 oz can diced tomatoes
  • 1, 15 oz can tomato sauce
  • 1 c veggie broth
  • 1 tsp garlic powder
  • 1 tsp curry
  • 1 tsp cumin
  • 1 tsp gram masala
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • dash pink himalayan salt

Directions

  1. Add all ingredients to a slow-cooker.
  2. Stir. Cook on high heat for 4 hours or low heat for 8. Serve hot or cover & refrigerate for a food prep!

img_9171

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 this is what my dog is doing currently as I am blogging, lol 🙂

img_9173

 

Lunch / Dinner

Creamy, Indian Chickpea Salad

Haven’t you heard?! 

The best things in life are cruelty free!

snapseed-5

Just like this Creamy, Indian Chickpea Salad! This recipe makes for a great food prep. You can also easily make it your own by replacing or adding different veggies or herbs & adjusting the spices.

Make this high protein & fiber meal your own! What would you add or remove to it?!

Creamy, Indian Chickpea Salad

  • Servings: 4
  • Difficulty: easy
  • Print

img_8889

Credit: thekellydiet.blog

Ingredients

Veggie Ingredients:

  • 1 purple sweet potato, baked & diced
  • 1 can chickpeas, rinsed
  • 1 cucumber, peeled & diced
  • 1/4 red onion, diced
  • 1 c spicy sprouts

Dressing:

  • 1/2 c non-dairy yogurt
  • Juice from 1 lime
  • 1 tsp ground cumin
  • 1/2 tsp cayenne
  • 1/4 tsp garlic powder

Directions

  1. Add your veggie ingredients to a large bowl.
  2. Mix the dressing ingredients, separately.
  3. Add the dressing to the veggies & use clean hands to mix until combined.
  4. Top with dried cranberries if desired. Serve immediately or cover & refrigerate for food prep. Enjoy!

img_8886

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 great weekend!

img_8834

 

Lunch / Dinner

Beet Mac & ‘Cheeze’

 

I cannot lie, this turned out soooo amazing I think I might be a genius! 

Can I give myself genius status?

I turned beets & carrots into a completely healthy Mac & Cheese, so I’m going to go with yes!

e994eb90-e246-4396-be66-4c1e735b46fd

Banza noodles are the only noodles I use because they are made from chickpeas! Give me a noodle that is full of fiber & protein and I’m thrilled.

So do your body & taste buds a favor and make this Mac & Cheeze!

Beet Mac & 'Cheeze'

  • Servings: 2
  • Difficulty: easy
  • Print

img_8603

Credit: thekellydiet.blog

Ingredients

  • 2 red beets, chopped
  • 1 C baby carrots, chopped
  • 1/4 of a red onion, chopped
  • 1 tsp garlic powder
  • 1/4 tsp turmeric
  • Juice from 1/3 of a lemon
  • 1-2 C veggie broth
  • 1/4 C nutritional yeast
  • A few pieces of fresh basil (optional)
  • Chickpea Noodles (I use Banza)

Directions

  1. Add your beets, carrots, onion, garlic powder, turmeric & lemon juice to a slow-cooker.
  2. Add in just enough vegetable broth so that the bottom of the crockpot is covered but veggies are not completely immersed.
  3. Stir, cover & cook on high heat for 4 hrs.
  4. When veggies are about done, transfer just the broth from the crockpot to a small pan to cook your noodles in. Add in 1 C noodles & cook until tender.
  5. Add the remainder of your crockpot to a food processor or high speed blender along with your basil & nutritional yeast. (You can leave some veggies in the slow-cooker to top your plate with at the end).
  6. Blend until everything is combined.
  7. Plate your noodles & top with the beet sauce. Enjoy!

img_8605

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 from the #1 Beet lover, my dog, Batman!

img_8607

Lunch / Dinner

Purple Power Soup (Crockpot Version)

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Maqui Berry Power Parfait!’

img_8396

So for dinner last night I had Baked Rutabaga fries, an Arugula Salad, & just some of this soup b/c I had made it as a food-prep for the week. Note, the Purple Power Soup made a great dip for my Rutabaga Fries!

img_8390

Why you should love this soup:

  • It is made from vegetables (Cauliflower & Sweet Potato).

img_8363-1

  • It is creamy.
  • It is healthy AND delicious.
  • It is filling.

Reasons you might not like this soup. If you don’t like creamy soup. I LOVE a thick textured soup. If you don’t, you can add more vegetable broth to make it less thick, or it might just not be for you.

For those thick soup lovers, here is my recipe!

Purple Power Soup (Crockpot Version)

  • Servings: 3
  • Difficulty: easy
  • Print

img_8393

Credit: thekellydiet.blog

Ingredients

  • The florets from one head purple cauliflower
  • 1 purple sweet potato, skin-on & chopped
  • 1/3 of a red onion, chopped
  • 1-3 tsp ground ginger (depending on your taste)
  • 1 tsp garlic powder
  • 1/4 tsp turmeric
  • 2-4 c vegetable broth (Depending on desired consistency. For a thicker texture use less water.)

Directions

  1. Add all ingredients to a slow-cooker.
  2. Cook on high heat for 4 hours.
  3. Use an immersion blender or add everything to a high speed blender & blend until combined.
  4. Serve hot. Enjoy!

img_8392

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 great week my friends!

img_8334

Lunch / Dinner

Vegan Spicy Quinoa Casserole

This is one of my favorite casseroles. It is super versatile. Keep the base of the quinoa, flax eggs, vegan cheese & hot sauce and use any desired veggies & spices you like. By simply switching up the veggies & spices you use, you can really make some different dishes!

I also like this casserole because it can be made ahead of time & baked later or baked & re-heated later. I made this dish for a family meal & still had some leftovers to use as food prep.

I also made a Roasted Corn Salad to serve as a side.

img_7925

It is comprised of roasted corn, diced red onion, tomato, jalapeño, avocado, lime juice, ground pepper & a bit of Flavor God’s Taco Tuesday Seasoning.

Vegan Spicy Quinoa Casserole

  • Servings: 6-8
  • Difficulty: easy
  • Print

img_7921

Credit: thekellydiet.blog

Ingredients

  • 3 flax eggs (3 T flax mixed with 6 T water)
  • 2 c dry quinoa
  • 1 c vegan cheese
  • 1/2 c hot sauce (can add more or less depending on your heat level)
  • Veggies of choice: I used 2 c broccoli florets & 1 chopped yellow bell pepper
  • Seasonings of choice: I used  1/2 tsp of pink himalayan salt & 1 tsp Flavor God Everything Spicy Seasoning.

Directions

  1. Preheat oven to 350F.
  2. Mix flax egg ingredients in a small bowl & set aside.
  3. Cook quinoa as you normally would or according to instructions on package.
  4. Add all ingredients, including your flax eggs, to a large bowl & mix until combined.
  5. Pour into large casserole dish, sprayed with non-stick spray, & smooth.
  6. Bake for 35 minutes. Serve warm. Enjoy!

And this is what my dog was doing while I was cooking….

img_7896

Lunch / Dinner

Vegan Pizza Quiche

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! This week I will be posting TWO healthy & delicious cookie recipes, vegan of course 🙂

facetune_08-02-2018-13-11-07

And as for this Pizza Quiche recipe…

I am in love because it is….

layered with all the good stuff!

1a7eaa23-3921-4859-8bf9-5ca6c8165068

A sweet potato crust, spread with a thai sauce, followed by a cheesy basil tofu filling, & all topped with even more veggies! This is truly a Kelly Diet win 🙂

Vegan Pizza Quiche

  • Servings: 4
  • Difficulty: medium
  • Print

img_7435

Credit: thekellydiet.blog

Ingredients

Sweet Potato Crust:

  • 1 large sweet potato
  • 1/4 c coconut flour
  • 1/4 c oats
  • 1/2 c water
  • 2 T ground flax
  • 1/2 tsp baking powder
  • pinch of turmeric

Sauce:

  • 1/2 c tomato paste
  • 1/4 c red curry paste

Quiche Filling:

  • 150g firm tofu
  • 1 handful kale/spinach
  • 5 large fresh basil leaves
  • 1/4 c non-dairy milk
  • 1/4 c nutritional yeast/nooch
  • 1 tsp minced garlic

Directions

  1. Preheat your oven to 350F.
  2. Bake your sweet potato a little extra longer than normal so that it will be easy to mash.
  3. Add all your crust ingredients to a food processor & process until combined.
  4. Spread your crust on the bottom & side of a pie tin sprayed with non-stick spray.
  5. Bake your crust for 20 minutes.
  6. While that is baking, prepare your sauce by mixing your tomato paste with red curry paste in a small bowl. Set aside.
  7. Next add all your filling ingredients to your clean food processor. Add everything & process until combined.
  8. When the crust is done baking, remove from the oven & spread your sauce on top.
  9. Next pour your filling on top of your sauce.
  10. Add any desired veggie toppings.
  11. Bake for 45 minutes. Enjoy!

1a7eaa23-3921-4859-8bf9-5ca6c8165068

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