Dessert · Snack

Fit Peanut Butter Cup Brownie

Hey guys!

How would you like to take the Peanut Butter & chocolate layered idea of a Peanut Butter Cup & turn it into a healthy & fit snack?!

If you don’t like the idea… well idk we probably shouldn’t be friends.

For those of you who do like the idea, let me show you how it’s possible!

The main ingredients are…
  • organic oats
  • coconut flour
  • vegan peanut butter protein powder (I like @drinkorgain –has only 1 g of sugar)
  • organic sweet potato puree (can also replace with organic pumpkin puree)

All these ingredients are protein packed! They are also low in fat, high in fiber, & low in sugar… per usual here at The Kelly Diet šŸ™‚

So let’s get that delicious peanut butter/ chocolate fix with this fit option!

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Fit Peanut Butter Cup Brownie

  • Servings: 4 large slices
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

Base:
  • 1/2 c organic sweet potato puree
  • 1/2 c natural apple sauce
  • 3/4 c organic oats (gluten free if needed)
  • 2 scoops (46g) plant-based peanut butter protein powder (I like Orgain)
  • 1/2 tsp baking soda
  • pinch of himalayan salt
Top:
  • 1/2 c coconut flour
  • 1/2 c apple sauce
  • 1/2 c unsweetened plant-based milk of choice
  • 2 T cocoa powder
  • 1 tsp cinnamon
  • Dash of vanilla extract
  • 1/4 tsp baking soda

Directions

Base:
  1. Preheat oven to 350 degrees. Spray a pie tin with non-stick olive oil spray & set aside.
  2. In a food processor add all base ingredients.
  3. Process until combined.
  4. Pour batter into your pan & smooth with a spoon.
  5. Set aside.
Top:
  1. Add all top ingredients to your clean food processor.
  2. Process & scrapes the side of the bowl until batter is thoroughly combined.
  3. Spread batter on top of your base later.
Bake:
  1. Bake at 350 degrees for about 20 minutes.
  2. Let cool before eating. Enjoy!

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If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, PinterestĀ & Facebook! See the source image

Who will you share a slice with?

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Breakfast · Snack

Sweet Potato Zucchini Cookies

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

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Now for some sweet potato cookies!

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Healthy ingredients like…

  • Organic Sweet Potato Puree
  • Zucchini
  • Apple sauce
  • Steel cut Oats
  • Quinoa Flour &
  • Dates

Ā make these cookies perfect for breakfast or a snack!

Sweet potatoes are high in many important nutrients. They contain a good amount ofĀ fiberĀ as well as vitamin A,Ā vitamin C,Ā manganeseĀ and several other vitamins and minerals!

These cookies are also oil-free & sweetened only with dates!

Sweet Potato Zucchini Cookies

  • Servings: 7 cookies
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 c steel cut oats (blended into flour)
  • 1/2 c organic sweet potato puree
  • 1/4 c quinoa flour
  • 1/4 c no sugar added apple sauce
  • 1 small zucchini, shredded
  • 2 tsp cinnamon
  • 1 tsp baking soda
Additional:
  • 3 large dates, pitted & chopped

Directions

  1. Preheat the oven to 350F. Line a baking sheet with a silpat & set in the oven. (preheating your baking sheet will help result in crispier cookies)
  2. Add all ingredients, except the dates, to a large mixing bowl & beat until combined.
  3. Fold in your dates.
  4. Remove baking sheet from the oven. Use an ice-cream scooper to distribute 7 scoops of batter on your silpat.
  5. Flatten & smooth each with a spoon.
  6. Bake for 12 minutes. Enjoy!

Now get Baking!

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Dessert · Snack

Ginger Apple Bread

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Sunshine Antioxidant Breakfast Cookies!’

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Now onto this ‘Ginger Apple Bread.’

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This healthy dessert bread is:

  • oil-free
  • low in sugar
  • moist
  • fiber & protein packed (thanks to ingredients like quinoa flour)
  • clean
  • great anytime of the day
  • delicious with chunks of apple and a hint of ginger!

Ginger Apple Bread

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

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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 1/2 c organic sweet potato puree
  • 1/2 c unsweetened apple sauce
  • 1/2 c non-dairy milk
  • 1/3 local raw honey
  • 1 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
Dry Ingredients:
  • 1 1/2 c organic sprouted spelt flour
  • 1/2 c quinoa flour
  • 1/2 tsp pink himalayan salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1/4 tsp ground cloves

Additional:

  • 1 medium apple, diced

Directions

  1. Preheat the oven to 350F.
  2. Spray a loaf pan with non-stick cooking spray & set aside.
  3. Add all your wet ingredients to a large mixing bowl & whisk until combined.
  4. Add in the dry ingredients & beat until combined.
  5. Fold in the diced apples.
  6. Pour the entire batter into a loaf pan & smooth.
  7. Ā Bake for about 50 minutes or until edges are crispy & Ā a knife inserted comes out clean.
  8. Allow to cool before slicing. Keep stored in a container for up to 4 days. Enjoy!

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Hope everyone had an amazing weekend!

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Snack

Fit Coffee Drops

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

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Now for some delicious & energizing protein drops!

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These cupcakes are made with coffee flour from Earthly Choices!

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This unique superfood contains antioxidants, iron, fiber & protein. It also has as much caffeine as dark chocolate!

As for the rest of these Drops, they are sugar-free, oil-free, & still keeps your sweet tooth in check šŸ™‚

Fit Coffee Drops

  • Servings: 6 Drops
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 large ripe banana
  • 3/4 c steal cut oats, blended into a fine flour
  • 1/2 c non-dairy milk
  • 1/4 c coconut flour
  • 2 T coffee flour
  • 2 T organic shredded coconut flakes
  • 1 tsp cinnamon
  • 1 tsp baking soda
Additional:
  • Handful dark chocolate chips
  • Organic shredded coconut flakes

Directions

  1. Preheat the oven to 350F. Line a baking sheet with a silpat & set aside.
  2. Add your banana & milk to a mixing bowl & mix until banana is mashed.
  3. Add in the rest of your ingredients & mix until combined.
  4. Fold in your choc chips.
  5. Use an ice-cream scooper to distribute 6 drops on your silpat.
  6. Sprinkle the tops with additional coconut flakes.
  7. Bake for 12 minutes. Enjoy!

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Have a great rest of your week!

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Breakfast · Snack

Acai Fig Breakfast Cookies

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Acorn Squash Breakfast Bowl’!

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Now on to another breakfast option, breakfast cookies!

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These cookies contain only 2 T of local honey. The chopped figs help in sweetening! Next time you’re using sugar try sweetening with fruit instead šŸ™‚

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Some ingredients include…

  • Chia seeds: help with skin & agingĀ 
  • Ground Flax: high in fiber & omega-3 but low in carbs
  • Acai powder: nutrient dense & can boost brain function

Acai Fig Breakfast Cookies

  • Servings: 6 cookies
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 1 c quick oats (gluten free if needed)
  • 1/3 c coconut flour
  • 1 T chia seeds
  • 1 T ground flax
  • 1/2 T acai powder
  • 1 tsp cinnamon
  • 1 tsp baking soda
Wet Ingredients:
  • 1/2 c unsweetened apple sauce
  • 1/4 c non-dairy milk
  • 2 TĀ organic raw honey* or pure maple syrup

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

Fold ins:
  • 3 fresh figs, sliced & diced

Directions

  1. Preheat oven to 350F.
  2. Line a baking sheet with a silpat & set aside.
  3. In a large bowl add & whisk all dry ingredients.
  4. Add in your wet ingredients & mix until combined.
  5. Fold in your sliced figs.
  6. Use an ice-cream scooper to distribute batter among your silpat. Lightly press down each scoop of batter with your palm to form into a flatter cookie shape.
  7. Bake for 12-13 minutes. Enjoy!

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Enjoy the long weekend!

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Snack

Carrot-Ginger Bread (Version 1)

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Basil-lime Berry Bowl’!

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Let’s talk about this Carrot-Ginger Bread!

I used half the batter to make 3 ‘single- serve tart shaped loaves‘ & the other half to make 3 ‘Protein Bites.’

This version, Version 1, is slightly healthier.

  • I used non-dairy milk instead of coconut oil,
  • 1/3 less honey,
  • and chickpea flour & coconut flour instead of sprouted spelt flour.

I will post Version 2, next!

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Both are wayyyy healthier than your average banana or zucchini bread filled with butter and sugar. Check out both recipes and see which one you want to make!

Carrot- Ginger Bread

  • Servings: 5-10
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 1 T flax + 2 T water (for 1 thick flax eggs)
  • 1/2 c pumpkin puree
  • 1/2 c unsweetened apple sauce
  • 1/2 c unsweetened plant-based milk of choice
  • 2 T local raw honey
  • 1 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
Dry Ingredients:
  • 1 c garbanzo bean flour
  • 1/2 c coconut flour
  • 1/2 tsp pink himalayan salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 c shredded or grated carrot

Directions

  1. Preheat the oven to 350F.
  2. Spray 3 small cake tins or one loaf pan with non-stick cooking spray & set aside.
  3. In a small bowl mix the ground flax with water to prepare you flax egg & let set for at least 5 minutes.
  4. Add the rest of the wet ingredients to a medium size bowl & whisk until combined.
  5. In a large bowl, whisk together the dry ingredients.
  6. Pour the wet ingredients, including the flax egg, into the dry & stir to combine.
  7. Fold in the carrots.
Baking options:

Option #1: Pour the entire batter into a loaf pan. Bake for about 45 minutes or until edges are crispy & Ā a knife inserted comes out clean.

Option #2:Ā Distribute half the batter among 3 small cake/tart tins. Roll the other half of the batter into 3-5 ‘bites’ & place on a baking sheet lined with parchment paper or a silpat. Bake the tarts for about 25 minutes & the bites for about 20 minutes.

Allow to cool before removing from tins or sheet. Keep stored in a container for up to 4 days. Enjoy!

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Happy Friday!

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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’!

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Now onto these cookies!

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  • 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

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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

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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 šŸ™‚

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