Breakfast · Snack

Anitoxidant Poppy Cookies

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Dessert Chickpea Batter’!

facetune_15-08-2018-20-39-14

Now onto these cookies!

img_3423

  • They have are soft like a muffin but thin out like a cookie!
  • Are made from only clean, natural ingredients
  • Can be eaten for breakfast or a delicious snack
  • Sweet enough to kill any unhealthy cravings
  • Healthy enough to eat as a pre-workout snack

Antioxidant Poppy Cookies

  • Servings: 6
  • Difficulty: easy
  • Print

img_3421

Ingredients

Dry Ingredients:
  • 1 1/2 c quick oats (gluten free if needed)
  • 1/4 c coconut flour
  • 2 T antioxidant powder
  • 1 T chia seeds
  • 1 T poppy seeds
  • 1 tsp baking powder
  • 1 tsp baking soda
Wet Ingredients:
  • 1/2 c unsweetened apple sauce
  • 1/4 c organic raw honey
  • Juice from one large lemon
  • 1 tsp apple cider vinegar

img_3424

Directions

  1. Preheat oven to 350F.
  2. Line a baking sheet with a silpat or parchment paper.
  3. In a large bowl add & whisk all dry ingredients.
  4. Add in your wet ingredients & mix until combined.
  5. Form batter into cookie shapes on your baking sheet.
  6. Bake for 8-10 minutes. Enjoy!

Happy Baking 🙂

img_3072

 

 

Breakfast · Snack

Sweet Fig Muffins

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Vegan, Veggie Mac & Cheese’!

img_3191

Now onto these muffins!

img_3351

I loveee figs! So every fig season I get very excited. – Note, fig season is late June through early fall.

facetune_12-08-2018-14-34-10

With so many health benefits & such a delicious taste, you can see why I get excited for these little fruits!

img_2086

One last thing before getting to the recipe. I am vegan except for that I use honey. I shared this a while back. But as I have been getting questions again as to why I use honey. See below 🙂

Honey v. Agave

Image result for honeyagave nectar isn’t all that it’s cracked up to be: It has a low-glycemic index because it’s largely made of fructose, the single most damaging form of sugar. It has the highest fructose content of any commercial sweetener on the market.

Raw honey has less fructose than most agave & is the only natural sweetener with other health benefits, which include anti-microbial, heart-healthy & anti-inflammatory effects.

Raw honey is a natural, unprocessed food

I buy local, organic honey. Local beekeepers will not use dangerous factory-farming methods, & it helps maintain your local bee population 🙂

Sweet Fig Muffins

  • Servings: 6 muffins
  • Difficulty: easy
  • Print

img_3350

Ingredients

Dry Ingredients:
  • 1 1/2 c quick oats (gluten free if needed)
  • 1/4 c coconut flour
  • 1 T chia seeds
  • 1 T antioxidant powder
  • 1 tsp baking powder
  • 1 tsp baking soda
Wet Ingredients:
  • 1/2 c unsweetened apple sauce
  • 1/4 c organic raw honey*

*Agave nectar has a low-glycemic index b/c it’s largely made of fructose, the single most damaging form of sugar. Opt instead to buy local, organic honey. Local beekeepers will not use dangerous factory-farming methods, & it helps maintain your local bee population 🙂

Additional:
  • Fresh Figs

Directions

  1. Preheat oven to 350F.
  2. Spray 6 muffin tins with non-stick cooking spray.
  3. In a large bowl add & whisk all dry ingredients.
  4. Add in your wet ingredients & mix until combined.
  5. Use an ice-cream scooper to divide batter among the 6 muffin tins. (could also form batter into cookie shapes).
  6. Cut your figs in half & lightly press fig slices into the top of your muffins.
  7. Bake for 12 minutes. Enjoy!

img_3352

I hope everyone had a great weekend!

img_3320

 

 

Snack

Apple Flour, Sweet Potato Bars

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Chickpea Blondies’!

img_2712

Now onto these Apple Flour Bars!

First, what is apple flour?

img_2795

I got sent a bag of apple flour from Earthly Choice!

‘Made from the healthiest part of the apple (the peel) and blended with the highest quality wheat flour, our Apple Flour is where sustainability and nutrition meet. With a taste, look and feel like regular flour, you can add it to pancakes, brownies and cookies just like you would any ordinary wheat flour; except ours gives you a boost of iron and antioxidants with every serving! How do you like them apples? ‘

As for the rest of these bars they are:

  • Sugar-free
  • Oil-free
  • Protein & fiber packed
  • Made with only7 ingredients
  • Vegan

Apple Flour Sweet Potato Bars

  • Servings: 8 bars
  • Difficulty: easy
  • Print

img_2788-1

Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 c apple flour
  • 1 c coconut flour
  • 1 c organic sweet potato puree
  • 1 c no-sugar added apple sauce
  • 1/4 c non-dairy milk
  • 1 T chia seeds
  • 2 tsp cinnamon
  • 1 tsp baking powder
Optional fold ins:
  • Handful dried cranberries
  • Handful non-dairy chocolate chips

Directions

  1. Preheat your oven to 350F. Spray a 9×9 pan or similar with coconut oil spray & set aside.
  2. Add all ingredients to a large mixing bowl.
  3. Beat until combined.
  4. Fold in cranberries, choc chips, nuts, whatever you like!
  5. Pour batter into your pan & smooth with a spatula.
  6. Bake for about 25 minutes or until edges are slightly golden brown & a knife inserted comes out clean. 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 healthy week everyone!

img_2651

 

 

 

 

Dessert · Snack

Brownie Batter Oat Muffins

Before diving into this recipes don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Acorn Squash Quinoa Bowl‘ 🙂

img_2274

Now let’s talk about these Brownie Batter Oat Muffins!

img_2463

They are:

  • Vegan
  • Protein & fiber packed
  • Free of any oils or sugar
  • Chocolatey
  • Easy to make
  • Made with only clean, natural ingredients
  • Filling
  • Metabolism boosting

Brownie Batter Oat Muffins

  • Servings: 7 muffins
  • Difficulty: easy
  • Print

img_2457

Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 c oats (gluten free if needed)
  • 1/2 c unsweetened apple sauce
  • 1/4 c coconut flour
  • 1/4 c non-dairy milk (I used Ripple)
  • 1 ripe banana
  • 3 T cocoa powder
  • 1/2 T chia seeds
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • dash pink himalayan salt
Additional:
  • Handful non-dairy chocolate chips
  • Prepared Chocolate Peanut Flour/ PB Fit or PB2
  • Unsweetened Raw Shredded Coconut
  • 3 Pitted dates sliced in half

Directions

  1. Preheat the oven to 350F. Spray 7 holes of a muffin tin with coconut oil spray & set aside.
  2. Add all ingredients to a large mixing bowl.
  3. Beat/mix until everything is combined.
  4. Fold in your chocolate chips.
  5. Distribute batter among the 7 muffins tins with an ice-cream scooper
  6. Bake for 18 minutes or until a knife inserted comes out clean. Once cooled, remove from tins & top with prepared chocolate powdered peanut butter, shredded coconut & sliced dates. 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!

img_2466

 

 

 

Dessert · Snack

PB fit Banana Bars

Before diving into this recipes don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Acorn Squash Hummus‘ 🙂

img_2429

Now let’s talk about these PB Fit Banana Bars!

img_2381

They are:

  • Vegan
  • Protein & fiber packed
  • Soft
  • Gluten-Free/ Grain-Free
  • Easy to make
  • Made with only clean, natural ingredients
  • Fueling
  • Metabolism boosting

PB Fit Banana Bars

  • Servings: 2 big or 4 medium sized bars
  • Difficulty: easy
  • Print

img_2402

Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1/2 c coconut flour
  • 1 ripe banana
  • 1/4 c peanut flour (I used PB Fit)
  • 1/4 c non-dairy milk (I used Ripple)
  • 1 T flax seed
  • 1 T chia seeds
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • dash pink himalayan salt

Additional:

  • Prepared Peanut Flour/ PB Fit
  • Sliced Banana

Directions

  1. Preheat the oven to 350F. Spray two circle or heart shape tart tins with non-stick cooking spray (alternatively you could you use a loaf or 8×8 pan), and set aside.
  2. Add all ingredients to a food processor.
  3. Process until everything is combined, stopping occasionally to scrape the sides of the bowl.
  4. Distribute batter among tins & smooth with a spoon.
  5. Bake for 12 minutes or until edges are slightly golden brown & a knife inserted comes out clean. Once cooled, remove from tins & top with additional prepared powdered peanut butter & sliced banana. 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 yummy rest of your week 🙂

img_2330-1

 

 

 

Snack

Fit Blueberry Zucchini Bread

Before diving into this recipes don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Chunky Apple Guacamole 🙂

img_2319

As for my ‘Fit Blueberry Zucchini Bread,’ it is:

  • Vegan
  • Moist
  • Healthy
  • Low in fat & sugar
  • High in protein & fiber
  • Delicious

img_2317

It may be a new favorite!

Fit Blueberry Zucchini Bread

  • Servings: about 9 slices
  • Difficulty: easy
  • Print

img_2316

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c sprouted spelt flour
  • 1/2 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp nutmeg
  • Dash of pink himalayan salt
Wet Ingredients:
  • 3 T ground flax + 7 T water
  • 2 small zucchinis, grated
  • 1/2 c non-dairy milk
  • 1/2 c applesauce
  • 1/4 c coconut sugar
  • 2 tsp vanilla extract

Additional:

  • 1 c blueberries

img_2320

Directions

  1. Preheat the oven to 350F. Spray a loaf pan with non-stick coconut oil spray & set aside.
  2. Add your flax & water to a small bowl. Mix and set aside.
  3. Add all your dry ingredients to a large mixing bowl & whisk.
  4. Add in your wet ingredients one at a time, including your flax egg, mixing occasionally.
  5. Fold in your blueberries.
  6. Pour your batter into your loaf pan & smooth with a spatula so that it is evenly distributed.
  7. Bake for 50 minutes or until a knife inserted comes out clean. Allow to cool before cutting.  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

Stay healthy & happy 🙂

img_2318

Snack

Sweet Biscuit Drops

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Black Bean Brownie Muffins’!

img_1869

Now onto these Sweet Biscuits!

These biscuits are made with the healthy grains, oats and coconut flour. I do not even own regular white flour in my home and neither should you. It’s not needed and full of empty calories. Oats and coconut flour are full of both fiber and protein and don’t compromise taste!

These biscuits are sweet enough to be eaten alone or could be paired next to some non-dairy yogurt or frozen and whipped coconut milk!

img_1773

Eat them anytime of the day as they are:

  • Clean
  • Dairy-free
  • Healthy
  • Natural
  • Fiber & Protein Packed
  • Filling
  • Oil- free
  • Sweet
  • Delicious

img_1810

Sweet Biscuit Drops

  • Servings: 7 ice-cream scoop size drops
  • Difficulty: easy
  • Print

img_1768

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp pink himalayan salt
Wet Ingredients:
  • 1/2 c non-dairy milk (I like @ripplefoods unsweetened pea milk)
  • 1/2 c natural applesauce
  • 1/4 c raw local honey or agave
  • 1 tsp vanilla extract
Fold ins:
  • 4 dried apricots, chopped
  • 3 pitted and chopped dates

img_1752

Directions

  1. Preheat your oven to 350F. Line a baking sheet with a silpat or spray with coconut oil spray.
  2. Add all dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients to your mixing bowl & beat until combined.
  4. Fold in your sliced apricots and dates.
  5. Use an ice-cream scooper to scoop and place 7 drops of batter onto your baking sheet.
  6. Bake for 13-15 minutes or until edges are golden brown. Enjoy!

img_1822

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

Enjoy the weekend 🙂

img_1775