Breakfast · Snack

Lemon Banana Muffins

Before diving into this recipes don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘The Hulk’ aka, Green Juice 🙂

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Now as for these muffins… 🙂

They are:

  • Refreshing
  • Light but filling
  • Healthy
  • Clean
  • The perfect amount of sweetness

You will enjoy the smells while baking these muffins too! That fresh lemon zest is such a wonderful smell in the kitchen 🙂

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Enjoy these muffins for breakfast, snack, or dessert!

Lemon Banana Muffins

  • Servings: 9 muffins
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 1/4 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 1 T flax
  • 1 T chia seeds
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of pink himalayan salt
  • Zest from 2 lemons
Wet Ingredients:
  • 2 ripe bananas
  • 3/4 c freshly squeezed lemon juice
  • 1/4 c raw local honey or agave

Directions

  1. Preheat the oven to 350F. Spray a 9 holes of a muffin tin with coconut oil spray & set aside.
  2. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  3. Add in your wet ingredients & beat until bananas are pureed & everything is combined.
  4. Use an ice cream scooper to distribute batter among your 9 muffin holes. Top with additional lemon zest.
  5. Bake for 18 minutes or until a toothpick comes out clean & your edges are golden brown. 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

I hope everyone had a good weekend!

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Dessert · Snack

Carrot Gingerbread Pronuts

If you love the taste of gingerbread and are looking for a healthy snack these are perfect for you!

These Carrot Gingerbread Pronuts are:

  • Clean
  • Plant-based
  • Healthy
  • Fiber & Protein Packed
  • Filling
  • Made with veggies
  • Delicious
  • Naturally sweetened

If you don’t have a donut tin, don’t worry! Bake this healthy mixture into muffins or bars! Just adjust cooking time as needed.

 

Carrot Gingerbread Pronuts

  • Servings: 6 donuts
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Donut base Ingredients:
  • 1 1/2 c oats
  • 1/3 c sprouted spelt flour
  • 2 c carrots (2 c grated carrots for mixer version)*
  • 1 T black strap molasses
  • 1 T vanilla extract
  • 1 in. ginger root (1 1/2 T freshly grated ginger)
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp baking powder
  • 1/2 c homemade almond milk

*These donuts were made in a vitamix. You can still make these simply by mixing the ingredients, just use the orange ingredients instead,

Crumble Ingredients:
  • 1/4 c almond flour
  • 2 T local honey or pure maple syrup

Directions

  1. Preheat the oven to 350F. Spray a 6 hole donut tin with coconut oil spray & set aside.
  2. Add all donut base ingredients to a vitamix and blend until combined. (or to a mixer & mix until combined).
  3. Distribute your batter among the donut holes.
  4. Prepare crumble by simply mixing your almond flour with sweetener of choice.
  5. Use fingers to crumble mixture on top of donut batter.
  6. 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

Happy Saturday!

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Snack

Light Banana Cream Muffins

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like these Rutabaga fries!

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Now onto these light banana muffins!

These muffins are made with Orgain’s plant-based 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 muffins are the best in health & taste!

  • Clean
  • Vegan
  • Healthy
  • Free from regular flour
  • Light & airy
  • Fiber & Protein Packed
  • Filling
  • Oil- free
  • Chocolatey
  • Delicious

Light Banana Cream Muffins

  • Servings: about 12
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 6 scoops (5/8 c) @drinkorgain Cookies & Cream protein powder*
  • 1 c quick oats (gluten-free if needed)
  • 2 T coconut flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt

*Can replace with a vanilla, chocolate or PB plant-based protein powder

Wet Ingredients:
  • 4 large ripe bananas
  • 1 c natural apple sauce
  • 1/4 c pure local honey or agave
  • 1 tsp vanilla extract

Additional:

  • Handfull non-dairy chocolate chips
  • Dried Cranberries

Directions

  1. Preheat the oven to 350F. Spray a muffin tin with non-stick 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. Use an ice-cream scooper to distribute your batter among the 12 muffin holes.
  8. Bake for 20 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

Happy Almost Friday!

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Breakfast · Snack

Ginger Power Cookies

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this Power Bowl 🙂

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Ah I love ginger and it’s so good for you too!

Here are just a few health benefits of ginger:

  • Contains Gingerol, a Substance With Powerful Medicinal Properties
  • Can help reduce muscle pain.
  • Anti-inflammatory
  • May help prevent cancer.
  • Shown to be a mood booster!

So enjoy the health benefits of ginger while eating these healthy & delicious cookies!

Ginger Breakfast Cookies

  • Servings: 7 cookies
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 1 1/2 c quick oats
  • 3 T coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 in ginger root or 1 T freshly grated ginger root* (if weaker blender or mixing)
  • 1/4 tsp ground cloves
  • 1/2 tsp baking powder

Image result for ginger root*Ginger roots keeps for 6 months stored in an airtight container in the freezer. It is easiest to grate when frozen as well. I recommend cutting the root into thumb size chunks before freezing for easiest use.

Wet Ingredients:
  • 1 tsp vanilla extract
  • 1 T organic blackstrap molasses
  • 2 ripe bananas
  • 1/2 c non-dairy milk

Directions

  1. Preheat the oven to 350F.
  2. Add all dry ingredients to a Vitamix or high speed blender & blend.
  3. Add the wet ingredients & blend until combined.
  4. Spoon an ice-cream scooper size amount of dough onto a baking pan lined with parchment paper or a silpat.
  5. Add desired toppings. I used butterscotch baking chips.
  6. Bake for 15 minutes.
  7. Let cool before eating. Store in an airtight container in the fridge for up to a week.

I hope everyone had a great long weekend!

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Breakfast · Snack

Breakfast Bars

 

I live off bars:

Driving around for my job; adding protein to my meals; wanting healthy snacks= bars, bars, bars. So here is an easy and yummy recipe I hope you guys enjoy!

Breakfast Bars

  • Servings: about 8 thick slices
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 1/4 c powdered peanut butter
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1/4 c raw honey or pure maple syrup
  • 3/4 c unsweetened plant-based milk of choice
  • 1 tsp vanilla extract
  • 2 large ripe bananas

Toppings:

  • Dried cranberries
  • Non-dairy chocolate chips

Directions

  1. Preheat the oven to 350F. Spray a tart tin or 8×8 pan with coconut oil spray & set aside.
  2. Add all your wet ingredients to a large mixing bowl and beat until bananas are mashed and everything is smooth.
  3. Add in all your dry ingredients & mix until combined.
  4. Pour batter into your prepared pan.
  5. Top with toppings of choice.
  6. Bake for 20-23 minutes or until a toothpick comes out clean & your edges & top are golden brown. I like mine best after being refrigerated. 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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Snack

Fit blondies (oil & sweetener free)

Hi Guys!

I hope everyone’s week is going good. What keeps me energized during the work week are my healthy snacks that are also yummy to eat!

These blondies are great pre or post workout, apart of your lunch or just for that mid day hunger.

What makes these fit?! They are…

  • protein & fiber packed.
  • butter & oil free.
  • vegan.
  • sweetened naturally from bananas and dates.
  • filling.

So get ready to indulge in this yummy baked good!

Fit Blondies

  • Servings: about 8 thick slices
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c garbanzo bean flour
  • 1/2 c coconut flour
  • 1/2 c peanut flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 3 large ripe bananas
  • 1 c apple sauce
  • 2/3 c unsweetened plant-based milk of choice
  • 1 tsp vanilla extract

Additional:

  • 4 pitted & chopped dates

Directions

  1. Preheat the oven to 350F. Spray a 9×9 or similar pan with coconut oil spray & set aside.
  2. Add your bananas & apple sauce to a large mixing bowl & mix until mashed.
  3. Add in the rest of your wet ingredients and mix again.
  4. Add in all of your dry ingredients and mix until combined.
  5. Fold in your dates.
  6. Pour your batter into your pan & smooth with a spoon so that it is evenly distributed.
  7. Bake for 30 minutes or until a toothpick comes out clean & your edges & top are golden brown. These blondies are yummy served at room temp or after refrigerated. 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

Stay fit, stay happy, stay healthy 🙂

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Dessert · Snack

Cookies & Cream Pronuts 2.0

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

What makes these different from the original version?

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I used Ripple Pea non-dairy milk in place of the coconut oil to make them healthier without compromising taste.

I also blended the oats into oat flour to create a less grainy texture.

Lastly, I doubled the recipe because one batch just wasn’t enough 🙂

Cookies & Cream Pronuts 2.0

  • Servings: 12 donuts
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 140g @drinkorgain Cookies & Cream protein powder (or other flavor on hand)
  • 2 c oat flour (simply blend oats in a blender until reaches a fine flour texture)
  • 2/3 c coconut flour
  • 2 tsp baking soda
  • 1 tsp pink himalayan salt
Wet Ingredients:
  • 2 large ripe banana
  • 1 c natural apple sauce
  • 1/2 c non-dairy milk
  • 1/2 c pure local honey or agave

Additional:

  • Handfull non-dairy chocolate chips

Directions

  1. Preheat the oven to 350F. Spray 2, 6 hole donut tins 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 ingredients to your mixing bowl & mix until combined.
  4. Fold in your choc chips.
  5. Distribute your batter among the donut holes.
  6. 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

Night guys!

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