Dessert · Snack

Tea Time, Chocolate Chip Cookies

So why ‘Tea Time’ Cookies? These cookies are a bit more dry like a biscotti than a normal chocolate chip cookie.

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These cookies are sure to power you up as they are packed with protein & fiber. They are also gluten & grain free. I ensure that you will be sweet tooth satisfied, full & energized with these cookies!

Tea Time, Chocolate Chip Cookies

  • Servings: 3-6
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 c almond flour
  • 1/4 c coconut flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
  • 1/4 c melted coconut oil
  • 1/3 c almond butter
  • 1 1/2 tsp vanilla
  • 1 flax egg (Mix 1 T ground flax with 3 T water)
  • Small handful non-dairy chocolate chips

Directions

  1. Preheat your oven to 350F.
  2. Prepare your flax egg in a small bowl & let rest for at least 5 minutes to thicken.
  3. Add all of your dry ingredients to a medium size bowl & whisk.
  4. Add your wet ingredients to a small bowl & whisk.
  5. Pour your wet into your dry. Use your hands to mix & combine the dough together.
  6. Fold in your chocolate chips.
  7. To bake: I divided my dough among 3 small tart tins (sprayed with non-stick spray) & baked them for 16 minutes. You can also bake the batter on a cookie sheet as you would normal cookies for 14-16 minutes or until golden. Enjoy!

img_6369If 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 have tea time with?!

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Dessert · Snack

Sweet Potato Pie Cookies

Hello!

Today I just wanted to start off by sharing a quote that I came across the other day: ‘Speak to make yourself happy, don’t speak to impress others.’

For me, this means to always remember to truly be yourself. We meet so many different people in our lives and hang out with different groups. It is only natural that you may unknowingly act different or take on traits of others. With this I think it is important to remember who you are, keep your core values and not let others influence you too much. What makes you great is you! 

And now that we have covered some spiritual happiness let’s cover another inner happiness…. belly happiness 🙂

These Sweet Potato Pie Cookies resemble the filling of a yummy Sweet Potato Pie! They are not crispy but rather soft & full of flavor.

If you love the taste of a pie but have that healthy mindset, these cookies are perfect for you!

Sweet Potato Pie Cookies

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

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Credit: thekellydiet.blog

Ingredients

  • 1 sweet potato
  • 1/2 c old-fashioned oats
  • 1/4 c almond or sunflower seed butter
  • 1 flax egg (mix 1 T flax with 3 T water & let rest for 5 minutes)
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp all-spice
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/3 c non-dairy chocolate chips

Directions

  1. Scrub the dirt off your sweet potato. Poke the potato with a fork multiple times. Wrap in foil & bake at 400F for 1 hr 15 mins. (This can be done ahead of time to save time. Simply mash the potato with a fork when done & keep covered in the fridge for up to a few days).
  2. When the sweet potato is done place it in a large bowl & mash it with a fork until pureed.
  3. Reduce the oven temperature to 350F.
  4. Add in the rest of the ingredients to the bowl & mix with a spatula until combined.
  5. Scoop batter onto a baking sheet lined with parchment paper to create either 6 large or 12 small cookies.
  6. Bake at 350F for 17-18 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

And play around today!

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Snack

An Elf’s protein bite

Before I share this yummy recipe with you, I want to remind you to follow my Instagram @thekellydiet for more recipes that may not be posted on the blog- like these ones below!

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In addition you can follow my blog to be notified when new recipes are up!

Okay onto the bites!

Of course an Elf would snack on these! Have you seen an elf? I don’t think they follow Santa’s diet. These bites are perfect for their busy toy building days. Quick & easy to make & a perfect snack to grab in a hurry.

These bites are made with only 8 ingredients, most of which you probably already have on hand. This recipe also doesn’t require any baking!

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My latest favorite baking hack is to replace 1/4 of your flour or grain with pea protein – which I did in these bites. If you don’t have any pea protein on hand simply replace with 1/4 c more oats.

You might be confused why baking soda is included in this recipe since these are ‘no-bakes.’ Baking soda is great for stomach pain, which during the holidays, you might have 🙂 It is a neutralizing remedy helping to calm your stomach. You can chose to omit this ingredient if desired.

Alright, I know everyone is in a hurry during the holidays so let’s get to the recipe!

An Elf's Protein Bite

  • Servings: about 15 bites
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 3/4 c quick or old-fashioned oats
  • 1/4 c pea protein
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/4 c dried cranberries
  • 1/4 c pumpkin seeds
  • 1/4 c pumpkin puree
  • 1/2 c pure maple syrup

Directions

  1. Add the first 4 ingredients to a medium size bowl & mix.
  2. Add in your dried cranberries & pumpkin seeds & mix again.
  3. Next, add in your pumpkin puree & pour in your maple syrup. Stir with a fork & then use your hands to fold & mix until everything is combined.
  4. Lastly, grab a small handful of batter & roll into 1 in. balls. Eat immediately or store in an air tight container in the fridge. Enjoy & happy holidays!

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 a happy holidays from this big eared elf:)

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Dessert · Snack

Chewy Ginger Buckeyes

Happy Holidays everyone!

 

There are so many reasons to love the holidays but of course my favorite part is the holiday baking 🙂 I celebrate Christmas so all things Ginger are welcome!

Image result for gingerbread man

I won’t be with my boyfriend during Christmas so I wanted to make some holiday treats for us ahead of time. This past weekend I made these Chewy Ginger Buckeyes & Whole Wheat Cinnamon Buns (both vegan of course!). I very much enjoyed both but was most in love with the buckeyes. With just a hint of molasses & ginger, these healthy treats were a Christmas delight for sure. My boyfriend liked the Cinnamon Buns better. I toasted them up a bit right before serving & they were perfect!

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With either of these treats you can’t go wrong. They are sure to bring some holiday joy to your house & anyone you share them with. Today I am going to share the Ginger Buckeye recipe with you. Follow my blog & instagram @thekellydiet so you know when my Cinnamon Buns recipe is posted later this week!

Chewy Ginger Buckeyes

  • Servings: 6 Buckeyes
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 1/2 c garbanzo bean flour
  • 2 tsp ground ginger
  • 1/4 tsp baking soda
  • 1/8 tsp pink himalayan salt
  • 2 T melted coconut oil
  • 1/4 c pure maple syrup
  • 1 T molasses
  • 2 dates, pitted & chopped into small pieces
Toppings:
  • Powdered peanut butter

Directions

  1. Preheat your oven to 350F.
  2. Whisk all your dry ingredients in a large mixing bowl.
  3. Whisk all your wet ingredients in a small bowl.
  4. Pour your wet into your dry & mix until combined.
  5. Fold in your chopped dates.
  6. Take about 2-3 T of batter & roll into a ball with your hands.
  7. Place on a baking sheet lined with parchment paper or a silpat & bake for 8 – 10 minutes.
  8. Allow cookies to cool on a cooling rack.
  9. Prepare your powered peanut butter by mixing it with water according to directions. I use a bit more water than advised to make it drippy.
  10. Pour your drippy PB on top of the cookies. 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

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I hope everyone got in a Sunday nap this past weekend 🙂

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Dessert · Snack

Gingerbread Baked Donuts

These look as good as they taste 🙂

I love warm, drippy peanut butter. I spread some all natural chunky peanut butter on a donut while it was still warm & was that a treat to eat!

I did eat a few of them completely plain without any toppings which allowed the gingerbread taste to really come trough.

However you chose to eat these healthy, clean & protein & fiber packed donuts, you can’t go wrong!

Gingerbread Baked Donuts

  • Servings: 6 Donuts
  • Difficulty: easy
  • Print
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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 1 ripe banana
  • 1 1/4 c unsweetened almond milk
Dry Ingredients:
  • 1 c sprouted whole wheat flour
  • 1/4 c garbanzo bean flour
  • 2 T almond flour
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • Pinch of ground cloves
  • Pinch of allspice
  • Pinch of pink himalayan salt
  • 1 1/2 tsp baking powder
  • 1/4 c date sugar
Toppings:
  • All natural chunky peanut, nut, or sunflower seed butter
  • Cacao nibs
  • Smashed candy cane

Directions

  1. Preheat your oven to 350F.
  2. Spray a 6 hole donut tin with non-stick cooking spray & set aside.
  3. In a small bowl mash your banana with a fork. Pour in the almond milk & stir until combined.
  4. In a large mixing bowl add all of your dry ingredients. Whisk until combined.
  5. Pour your wet ingredients into your dry & mix until combined.
  6. Distribute your batter among the 6 holes.
  7. Bake for 15 minutes.
  8. Allow donuts to cool before removing from pan.
  9. Add any desired toppings & 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 in case you were interested in another dog besides my own, here is a pic of sister’s dog to further get you into the holiday spirit 🙂

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Snack

Pumpkin Persimmon Cornbread

Pumpkin + Persimmons + Cornbread…. would you have put that combination together? Probably not, but don’t let that scare you! This unique combination results in a bread that is flavorful & sweet without being overwhelming.

Pair this  bread with some homemade Butternut Squash Soup for a delicious warm meal 🙂img_5582

Pumpkin Persimmon Cornbread

  • Servings: 1 loaf
  • Difficulty: easy
  • Print
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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 2 tsp apple cider vinegar (ACV)
  • 1 c canned light coconut milk
  • 1 c pumpkin puree
  • 1/2 c unsweetened applesauce
Dry Ingredients:
  • 1 c oat flour
  • 1 1/2 c cornmeal
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • pinch of pink Himalayan salt
  • 1 tsp baking soda
  • 1 tp baking powder
Fold Ins:
  • 1/2 c diced persimmon

Directions

  1. Preheat the oven to 350F. Spray a 9×9 loaf pan or similar with non-stick cooking spray & set aside.
  2. In a small bowl whisk your ACV with the coconut milk & let sit for 10 minutes.
  3. Add the rest of your wet ingredients to a large mixing bowl. Whisk until combined then stir in your ACV mixture.
  4. In a medium sized bowl add all of your dry ingredients. Mix until combined.
  5. Use a wooden spoon to slowly combine wet ingredients into dry.
  6. Fold in your diced persimmons.
  7. Pour batter into your pan & bake for 40 minutes or until 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

And for those of us who struggled to get up this morning, so did my dog. See the source image

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Breakfast · Dessert · Snack

Key Lime Nicecream Cake (nut-free)

Remember to check out my Instagram @thekellydiet for more healthy recipes like my last post- ‘Butternut Squash Beetroot Soup.’

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You are going to love this Nicecream Cake. Most vegan no-bake cakes contains cups of nuts. I am all about healthy fats but I don’t need a cake loaded with nuts & seeds.

So, I tried something different. Instead of nuts for the filling I used steamed cauliflower 🙂 Sound gross? It’s blended with fruits & lemon (or lime) juice that masks the cauliflower completely.

For the crust I used Heritage Flakes cereal instead of nuts. It is a high protein & fiber cereal with little sugar & fat.  I was in love with how the taste of this crust turned out.

Think of this nicecream cake as your morning smoothie but way better 🙂

Now let me show you how to go from all these healthy ingredients…

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Key Lime Nicecream Cake

  • Servings: 2-4
  • Difficulty: easy
  • Print
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Credit: thekellydiet.blog

Ingredients

Crust:
  • 2 c Heritage Flakes cereal
  • 6 medjool dates (pitted & chopped)
  • 1 T pure maple syrup
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 c natural apple sauceimg_5296
Filling:
  • 2 c steamed cauliflower
  • 1 ripe banana
  • 1 avocado
  • 1 c cubed pineapple/mango combo
  • 2 T plant based vanilla protein powder (I used 22 days Nutrition)
  • 1/4 c pure maple syrup
  • 1/4 c lime or lemon juice
  • 1 tsp vanilla
  • 1.4 tsp turmeric
  • 2 T poppy seedsimg_5299

Directions

  1. Spray 1 large or 2 small tart tins with non-stick spray & set aside.
  2. Add all of your crust ingredients to a food processor & process until combined.
  3. Press your crust mixture into the bottom of your tart tins.img_5297
  4. Add all of your filling ingredients, except for the poppy seeds, to your clean food processor. Process until combined. Stir in your poppy seeds.
  5. Pour your filling mixture on top of your crust.img_5302
  6. Add any desired toppings. I used lemon zest, pomegranate seeds & coconut chips.img_5307
  7. Cover with clear wrap & freeze for 4 hrs or overnight.
  8. Thaw the cake for about 15 minutes (depending how thick your cake is & how frozen it is) before serving. Enjoy!

And a very happy early Thanksgiving to you all from me & Batman:)

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