Lunch / Dinner

Creamy, Indian Chickpea Salad

Haven’t you heard?! 

The best things in life are cruelty free!


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
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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


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


  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!


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!



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!


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
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  • 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)


  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!


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!


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!’


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!


Why you should love this soup:

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


  • 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
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  • 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.)


  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!


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!


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.


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
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  • 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.


  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….


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 🙂


And as for this Pizza Quiche recipe…

I am in love because it is….

layered with all the good stuff!


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




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


  • 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


  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!


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

Lunch / Dinner

Slow-cooker, Creamy Sweet Potato Ginger Soup

Hello friends!

Ah, I love this recipe. I have made it a few times. You can make this recipe with regular sweet potatoes or purple ones for different vitamins & a fun color!

This soup is easy to make, creamy, delicious & healthy. What makes it even more fun are toppings!

Try topping this soup with seasoned & roasted chickpeas & diced avocado…


OR homemade baked tortilla chips!


Slow-cooker, Creamy Sweet Potato Ginger Soup

  • Servings: 2-4
  • Difficulty: easy
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  • 2 sweet potatoes, scrubbed & chopped (leaving the skin on)
  • 1 red apple, chopped
  • 2 carrots, chopped
  • 3 c vegetable broth
  • 1/2 T ground ginger
  • 1 tsp pink himalayan salt


  1. Add all the ingredients to a slow-cooker.
  2. Mix & cook on high heat for 4 hours, or low for 8.
  3. When the sweet potato is soft, use an immersion blender or transfer in batches to a food processor or blender. Blend until smooth & creamy.
  4. Top with desired toppings like homemade tortilla chips, roasted chickpeas or diced avocado. 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 some eskimo kisses for my sweet potato lover 🙂



Lunch / Dinner

Vegan Frittata

Hello from Denver!


I am out here on job interviews, so wish me luck 🙂

While out here I am staying at my sisters. So what better way to thank someone for letting them stay at their place than making them food?!

I love this Vegan Frittata recipe. The main ingredients are Garbanzo Bean Flour & veggies. Hello health & yumminess!

Not only does this frittata taste great but it is easy to make & makes for a great food prep as well. You can make it in advance, refrigerate, & re-heat when desired.

First we will saute some veggies.


Then mix & pour on our garbanzo bean batter.


And lastly, bake them! (This can be done in either a 9×9 pan or 10 muffin tins.)


So let’s get to the recipe!

Vegan Frittata

  • Servings: 4
  • Difficulty: easy
  • Print




  • 1 T coconut oil
  • 3 c veggies of choice (ones that you would like in an omelette)
  • 2 c garbanzo bean flour
  • 2 c water
  • 1/4 c nutritional yeast
  • pinch of pink himalayan salt
  • dash of ground pepper


  1. Preheat the oven to 400F. Spray a 9×9 pan or 10 muffins tins with non-stick cooking spray.
  2. Heat a large skillet on medium heat. Add in the coconut oil.
  3. When the oil is melted, use a spatula to distribute it around the whole pan. Add in your veggies. (I also sprinkled in a little turmeric & red pepper flakes).
  4. Cook until veggies are tender & any kale/spinach is wilted.
  5. In a large bowl add the rest of your ingredients. Whisk until the batter is smooth and everything is combined.
  6. Pour garbanzo bean batter on top of your veggies in the skillet. Mix everything together for about  1 minute.
  7. Pour batter into your pan or distribute amongst your 10 muffin tins. If baking in the pan, bake for 30 minutes. If baking in the muffin tins, bake for 22 minutes.
  8. Serve warm, topped with salsa 🙂 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