Breakfast · Dessert · Snack

Nut & Chia Jam raw bars

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

img_8767

Now for some raw bars!

Do you like Peanut Butter & Jelly? Well how about a raw bar made with Almond Butter & a Raspberry Chia Jam on top of a Cashew/date crust?!

Enticed?

Enjoy this raw bar as a filling start to your day or as a dessert to nip your sweet tooth in the butt.

Nut & Chia Jam raw bars

  • Servings: about 9 bars
  • Difficulty: medium
  • Print

img_8757

credit: @thekellydiet

Ingredients

Crust:

  • 1 c cashews (soaked for at least 6 hours)
  • 10 pitted dates
  • 1/4 c coconut flour
  • 1/2 tsp cinnamon

Middle:

  • Almond Butter

Top/ Chia Jam:

  • 1 c raspberries (or other berry of choice)
  • 3 T chia seeds
  • 1/2 T lime juice

Directions

  1. Add all your chia jam ingredients to a small pot on medium heat.
  2. Mash your berries & mix. Reduce heat to low until everything it combined. Allow to cool once done cooking.
  3. Drain & rinse your soaked cashews.
  4. Add that along with the rest of the crust ingredients to a food processor.
  5. Process until combined.  img_8765
  6. Take about 2 T of your crust ingredients and press it into the bottom of a muffin tin. Repeat until crust is gone.
  7. Spread 1 T of almond butter on top of the crust and freeze for 15 minutes.
  8. When that is done distribute your chia jam amongst the top of the almond butter.
  9. Freeze again until hard and you are able to remove the bars from the tin.
  10. Keep bars stored in the freezer in a container. Let sit for about 15 minutes at room temp before eating.

img_8756

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 eating.

img_8675

 

 

Dessert · Snack

Peppermint Hot Cocoa Pronuts

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

img_5818

Now onto the pronuts!

img_5902

These protein donuts are made with Orgain’s new plant-based Peppermint Hot Cocoa 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 in health & taste!

  • Clean
  • Plant-based
  • Healthy
  • Fiber & Protein Packed
  • Filling
  • Oil- free
  • No added sugar
  • Delicious

img_5904

Peppermint Hot Cocoa Pronuts

  • Servings: 5 pronuts
  • Difficulty: easy
  • Print

img_5898

Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 large ripe banana
  • 1/2 c apple sauce
  • 1/2 c non-dairy milk
  • 1/2 c whole wheat flour
  • 1/2 c oat flour
  • 1/4 c Orgain’s Peppermint Hot Cocoa Protein Powder
  • 1 tsp baking soda

Optional Toppings:

  • White chocolate chips
  • 80% cacao chocolate chips
  • Organic unsweetened coconut flakes
  • Anything else you like!

Directions

  1. Preheat the oven to 350F. Spray 5 donut holes 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 ingredients to your mixing bowl & mix until combined.
  4. Distribute your batter among the 5 donut holes.
  5. Add any desired toppings.
  6. Bake for 18 minutes. Serve as is or spread with nut butter 🙂 Enjoy!

img_5906

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 weekend!

img_5947

 

 

 

Lunch / Dinner

Curried Chickpea Salad & Rosemary Potatoes

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like my ‘The Healthiest Pie around’ recipe.

img_5624

Now onto these side dishes!

img_5662

Thanksgiving is in 4 days! Here are 2 healthy & delicious side dishes that everyone can eat 🙂

They are:

  • vegan
  • gluten-free
  • nut-free

Curried Chickpea Salad

  • Servings: 10
  • Difficulty: easy
  • Print

img_5660

Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 2, 15 oz. cans garbanzo beans (drained & rinsed)
  • 1 c grated carrots
  • 1/2 c dried cranberries
Sauce:
  • 3 T tahini
  • 2 T lemon juice
  • 1/2 T ACV
  • 1/2 T liquid aminos
  • 1/2 T pure maple syrup
  • 1 tsp curry
  • 1 tsp cumin

Directions

  1. Add your chickpeas, carrots & cranberries to a large bowl.
  2. Add your sauce ingredients to a small bowl & whisk until combined.
  3. Pour your sauce onto your chickpea mixture & mix everything together with a fork. Cover & refrigerate. 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

Rosemary Potatoes & Brussel Sprouts

  • Servings: 10
  • Difficulty: easy
  • Print

img_5661

Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1.5 lb small red potatoes
  • 2 T coconut oil
  • 1 T paprika
  • 1.5 tsp rosemary leaves, finely crushed
  • 1 tsp garlic powder
  • 1/2 tsp pink himalayan salt
  • 10 large brussels sprouts
  • ground pepper

Directions

  1. Preheat your oven to 425F.
  2. Rinse your potatoes. Line a baking sheet with a silpat and spread your potatoes onto the sheet.
  3. Melt your coconut oil and pour on top of your potatoes.
  4. Immediately, while the coconut oil is still hot, sprinkle onto your potatoes the paprika, rosemary, garlic and salt.
  5. Mix everything together on the sheet with your hands or a spoon.
  6. Bake for 45-50 minutes.
  7. While that is baking, slice your brussels sprouts into halves or thirds.
  8. With 12 minutes left of the potatoes baking, remove your sheet from the oven. Add your brussels sprouts. Grind fresh pepper across the sheet and mix everything together once more with a spoon.
  9. Place back into the oven and allow to finish baking the last 12 minutes. 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

Happy Thanksgiving!

img_5655

 

 

 

 

Snack

Toasted Coconut Banana Muffins

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

img_5587

Now onto the protein muffins!

img_5566

These protein 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 protein muffins are the best in health & taste!

  • Clean
  • Plant-based
  • Healthy
  • Fiber & Protein Packed
  • Filling
  • Oil- free
  • Sweet
  • Delicious

Toasted Coconut Banana Muffins

  • Servings: 11 muffins
  • Difficulty: easy
  • Print

img_5573

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 3 scoops (70g)  protein powder (I used @drinkorgain Cookies & Cream)
  • 1 c quick oats (gluten-free if needed)
  • 2/3 c unsweetened organic coconut flakes
  • 1/3 c whole wheat flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 2 large ripe banana
  • 4 oz natural apple sauce
  • 1/4 c non-dairy milk
  • 1/4 c pure local honey or agave
  • 1 tsp vanilla extract

Additional:

  • Handful white chocolate chips

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 white choc chips.
  7. Use an ice-cream scooper to distribute your batter among 11 of the muffins holes.
  8. Bake for 18 minutes. Enjoy!

img_5565

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!

img_5564

 

 

Lunch / Dinner

Quinoa Pumpkin Chili

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

img_5124

Now onto this ‘Pumpkin Chili!’

img_5108

Why to love this recipe:

  • Easy to make (thanks to the crockpot)
  • Perfect for food prepping
  • Filled with veggies that can be swapped for any others you prefer or have on hand
  • Filling
  • Healthy
  • Delicious
  • Fall ready
  • Vegan as always 🙂

Quinoa Pumpkin Chili

  • Servings: 6
  • Difficulty: easy
  • Print

img_5067

Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 3 c filtered water or vegetable broth
  • 2 c greens (kale/spinach/chard)
  • 1 sliced zucchini
  • 1 c uncooked quinoa
  • 1 15 oz can organic pumpkin puree
  • 1 15 oz can black beans (drained & rinsed)
  • 1 15 oz can corn (drained & rinsed)
  • 1 6 oz can tomato paste
  • 1/2 red onion, chopped
  • 1/2 T cinnamon
  • 2 tsp black garlic puree
  • 1 tsp curry
  • 1 tsp turmeric
  • 1/2 tsp pink himalayan salt

Directions

  1. Add all ingredients to a crockpot.
  2. Stir & cook on high heat for 3 hrs, or low for 6.
  3. Serve hot. Enjoy!

img_5069

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 Fall!

img_5118

 

 

 

 

Dessert

Healthy Shortbread Twix 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 Quinoa Bowl‘ 🙂

img_2274

Now let’s talk about these Healthy Shortbread Twix Bars!

f77b4a44-aff3-4881-ae1e-6f466f847ba3

  • The base layer is a fluffy, coconut flour shortbread
  • The filling is a date caramel paste
  • & the top is chocolate peanut butter powder sprinkled with raw coconut flakes!

Healthy

  • Servings: 12 Twix Bars
  • Difficulty: medium
  • Print

img_3089

Credit: thekellydiet.blog

Ingredients

Base:
  • 2/3 c coconut flour
  • 1/3 c no sugar added apple sauce
  • 3 T raw local honey or agave
  • 2 T non-dairy milk
Filling:
  • 6 pitted & chopped dates
  • 1 tsp vanilla
  • 1/4 c garbanzo bean flour
  • 1 ripe banana

Top:

  • 1/2 c chocolate peanut butter powder (Such as PB Fit or PB2)
  • 1/4 c filtered water
  • Raw, unsweetened shredded coconut

Directions

  1. Preheat the oven to 350FSpray an 8×8 pan with coconut oil spray & set aside.
  2. Add your dates to a small bowl. Pour boiling water into the bowl to cover dates. Let sit for at least 20 minutes.
  3. Add your base ingredients to a medium sized bowl & beat or mix with hands until combined.
  4. Press base batter into the bottom of your tin and bake for 10 minutes.
  5. While that is baking rinse your dates & add them to a food processor along with the rest of your filling ingredients. Process until combined.
  6. When your base layer is done baking, pour you filling batter on top. Smooth & bake for 15 minutes.
  7. While that is baking mix your peanut butter powder with your filtered water in a small bowl & set aside.
  8. When the 15 minutes are up, set your pan in the freezer for 20 minutes to cool. Then spread your chocolate peanut butter on top, sprinkle with coconut & freeze for another 20-30 minutes before cutting into bars. 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

Who will you share your Twix Bars with?!

img_3129

 

 

 

Lunch / Dinner

Quinoa Rainbow Stew

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

img_2832

Now onto this ‘Quinoa Rainbow Stew!’

Why to love this recipe:

  • Can be made in a crockpot or on the stove
  • Perfect for food prepping
  • Filled with veggies that can be swapped for any others you prefer or have on hand
  • Filling
  • Healthy
  • Delicious
  • Vegan as always 🙂

Quinoa Rainbow Stew

  • Servings: 3
  • Difficulty: easy
  • Print

img_2807

Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 c veggie broth or filtered water
  • 3/4 c un-cooked quinoa
  • 1 15 oz can, petite diced tomatoes
  • 1 c cubed butternut squash
  • 1/2 a zucchini, sliced
  • 1/2 an eggplant, sliced & chopped
  • 7 stalks asparagus, chopped
  • 1 tsp black garlic puree
  • 1 tsp turmeric
  • 2 tsp Flavor God’s Everything Spicy seasoning (or other natural spices of choice)
Optional Toppings:
  • Fresh Basil
  • Nutritional Yeast

Directions

  1. Add all ingredients to a crockpot OR large skillet sprayed with avocado spray.
  2. Stir & cook on high heat in the crockpot for 4 hours; OR in your skillet on medium heat on the stove for about 20 minutes (or until liquid is absorbed and quinoa is cooked), stirring occasionally.
  3. Serve hot with things like fresh basil & sprinkled with nooch. Or cover & refrigerate or freeze as a 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

Happy Tuesday. It’s never too late to food-prep for the rest of the week!

img_2803