Lunch / Dinner

Bucha Carrot Dogs

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Pizza Dough Cookies’:)

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Now, you’ve seen my carrot dogs before.

I’ve switched it up a bit to make them even healthier and more delicious by cooking them in kombucha!

I used Brew Dr. Kombucha’s new flavor, Vanilla Oak 🙂

Some things I would recommend:

  • Make sure you cook it until it is soft throughout. At my second attempt of the carrot dog I didn’t simmer it long enough.
  • I suggest marinating it for at least 4 hours. Some recipes say 2 hrs but I think the longer the better.
  • Have fun with it! I have used an eggplant, flatout & a sweet potato as a bun for it. All were delicious!

Bucha Carrot Dogs

  • Servings: 2-4
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 4 large carrots
  • 1/2 c vegetable broth
  • 1/2 c kombucha
  • 1/4 c Braggs Liquid Aminos
  • 1 T dijon mustard
  • 2 tsp onion powder
  • 1 tsp paprika
  • 1/4 tsp turmeric

Directions

  1. Cut off ends of carrots.
  2. Add the rest of the ingredients (your marinade) to a large pot & stir. Add in your carrots and spin carrots in your marinade. Cover and refrigerate for 4 hours or overnight to marinate.

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  1. After carrots have been marinated, place pot on the stove and bring to a boil. Reduce heat to a simmer and let sit for 20 minutes or until soft through.
  2. Add carrots to a buddha bowl or serve in a bun of choice & add your favorite hot dog toppings. Enjoy!

Bun Ideas: I have used a roasted eggplant, Flatout’s Rosemary & Olive Oil flat, & a baked sweet potato. All were excellent!

Happy eating 🙂

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Lunch / Dinner

Tropical Buddha Bowl

2 new foods for me this year are: Jicama & Jackfruit.

Jicama is a root vegetable that is a great source of fiber & vitamin C. You can eat it raw, sauté it, or bake it into fries.

Jackfruit is a fruit than can grow up to 100 lbs! It is a rich source of vitamin, minerals, phytonutrients, carbohydrate, electrolytes, fiber, fat and protein. You can eat it raw or cook it.

I have fallen in love with both!

For this Tropical Buddha bowl I made jackfruit fries & cooked up some of Upton’s Naturals Sweet & Smoky Jackfruit.

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Sweet and Smoky JackfruitThis bowl is well sweet & smoky 🙂 , tangy & refreshing!

 

Tropical Buddha Bowl

  • Servings: 2
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Jicama Fries:
  • 1 jicama
  • 1 T melted coconut oil
  • 2 tsp seasoning of choice (I used FlavorGod’s fiesta sweet & tangy seasoning)
  • 1/2 tsp garlic powder
Bowl Ingredients:
  • 1 box Upton’s Naturals Sweet & Smoky Jackfruit
  • 1/2 head caulifower
  • 2 handfuls kale/ spinach
  • Pomegranate seeds
Tropical Dressing:
  • 1 1/2 c chopped mango, pineapple & strawberry combo (I used a pre-chopped organic frozen bag.)
  • 1/4 c apple cider vinegar
  • The juice from 1 lime

Directions

Jicama Fries:
  1. Preheat your oven to 400F.
  2. Peel jicama & cut into fries.
  3. Place them onto a baking sheet. Pour the melted coconut oil over the fries, sprinkle on your seasoning & mix. Make sure all fries are laying next to each other on the sheet & not on top of one another.
  4. Bake for 20-25 minutes, flip, & bake another 20-25 minutes or until crispy.
Bowl:
  1. Chop half of your cauliflower head into florets.
  2. Place on a baking sheet, add any seasonings or healthy oils you like & roast for about 30 minutes or until slightly browned.
  3. Heat your package of jicama on a pan sprayed with non-stick cooking spray. Cook until hot throughout.
Tropical Dressing:
  1. Add all of your tropical dressing ingredients to a high speed blender.
  2. Blend until combined.
Assemble:
  1. Distribute your greens, fries, jackfruit & cauliflower among 2 plates.
  2. Drizzle on your dressing.
  3. Top with pomegranate seeds. Enjoy!

Check out my Instagram @thekellydiet for even more unique plant-based recipes!

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Lunch / Dinner

Chickpea Veggie Burgers

Related imageWhen someone thinks of the 4th of July what usually comes to mind?

  • Fireworks
  • Warm weather
  • Friends & Family
  • Games
  • Alcohol
  • And of course, Grilling

As I knew I was going to be traveling to my parents cottage for the 4th, I asked my mom if she would pick up some frozen veggie patties that I could grill. I wanted to make it as easy as possible as I knew she would already be doing a lot of cooking.

Instead she responded asking if I wanted to make my own, which of course I did.

These Chickpea Veggie Burgers are fast & easy to make, yummy & a great food prep idea as well. Get out your grill!

 

 

Chickpea Veggie Burgers

  • Servings: 6 patties
  • Difficulty: easy
  • Print

Ingredients

  • 1 can chickpeas (drained & rinsed)
  • 1 c oats
  • 1/2 red onion, diced
  • 1 small zuchinni, grated
  • 1/4 c fresh cilantro, finely chopped
  • 1 T hot sauce
  • 2 T natural nut butter or tahini
  • 1 tsp cumin
  • Dash of cayenne
  • 1 tsp garlic powder
  • Pinch of himalayan salt
  • Black pepper to taste
  • 2 T avocado or olive oil

Directions

  1. Add chickpeas to a bowl & mash with a fork
  2. Add the rest of the ingredients to the bowl
  3. Mix everything together with your hands until well distributed & combined
  4. Form mixture into 6 patties (can seal & refrigerate or freeze for later if food-prepping)
  5. Grill at 400F for about 20 minutes, flipping halfway through (You can also cook these in a pan if desired)
  6. Add toppings or make a yummy bowl along with other grilled veggies!

What are you favorite vegetables to grill?!

Breakfast · Lunch / Dinner

Sweet Potato Toast

Why to love this recipe:
  1. It really could not be any easier to make
  2. It lets you be creative & use what you have on hand to make a yummy meal
  3. It’s filling & yummy
  4. It can be a quick breakfast or you can really dress it up & make it a complete meal for lunch or dinner
Image result for sweet potato nutritionWhy to love sweet potatoes:

They have a mighty nutritional punch!

  • One medium sweet potato contains over 400% of your daily needs for vitamin A
  • as well as an abundant of fiber & potassium.
  • They have more nutrients than regular potatoes, with fewer calories.

Sweet Potato Toast

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • One large sweet potato

Some Topping Ideas:

  • Plain greek or non-dairy yogurt, sliced blackberries, fresh mint
  • Organic pizza sauce, pre-roasted & sliced beets, nutitional yeast/nooch, fresh basil
  • Nut butter, banana, cinnamon, goji berries

It’s toast so be creative! Avocado, hummus, scrambled tofu, mashed beans, salsa…..

Directions

  1. Preheat the oven to 400F
  2. Wash & dry your sweet potato. Leave the skin on.*
  3. Cut your potato lengthwise into 1/4” thick slices.
  4. Pierce each slice with a fork to help steam escape & improve the texture.
  5. Lay slices flat on a baking sheet lined with parchment paper or a silpat.
  6. Bake for about 15-20 minutes at 400F. **
  7. Allow to cool slightly & add desired toppings.

*Eating the skin adds more nutrition such as fiber & potassium. In addition, baking or toasting them preserves more nutrients than boiling.

**Note: You can also make sweet potato toast in a toaster. Toast on the highest setting of your toaster until tender when pierced with a fork.

What toppings will you use?!

 

Lunch / Dinner

Veggie Bowls & Protein Talk

Every vegan & vegetarian out there knows the annoying question, ‘But where do you get protein if you don’t eat meat?’ Then we calm our-self down from pulling out our hair & remember that many people believe the misconception that only meat has protein. Then we get the fun task of sharing a world of information with them!

First off, read some books or watch some documentaries! I like the book ‘In Defense of Food‘ & Netflix has a great selection of documentaries including Forks over Knives & Vegucated.

To make things simple, VEGETABLES HAVE PROTEIN!!! Not only do they contain a healthy amount of protein but they also are rich in fiber which meat is not! The National Health and Nutrition Examination Survey found that the average american is getting twice the recommended amount of protein & lacking in their daily fiber.

Outside of veggies I get my protein from lentils, chickpeas, nuts, nut flour, quinoa, couscous & more. Most recently I have been on an edamame kick! A half cup of cooked edamame contains 94 calories, 4 g of fat, 16% daily fiber & 8g / 16% daily protein.

One last thing before we dig into some recipes… Now, I know that we were all raised with the same meat, dairy, vegetable food pyramid. You know how workouts & exercise plans have changed over the years due to research in order to make them more effective & yield better results? Well, the same has happened with food. I want you to consider this as your new food pyramid. Give it a shot, try it out, what could it hurt?!

So now that we have plant-based protein somewhat discussed, let me share some easy, quick, protein & fiber packed bowls to make for lunch or dinner. Get ready because I have FOUR yummy recipes below 🙂

Buddha Bowl

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • Rainbow cauliflower
  • Shredded brussels sprouts
  • Spiralized beets
  • Sliced radish
  • Light Life Foods, tempeh
  • Rainbow Carrots
  • Tahini*
  • Pomegranate Seed

Directions

  1. Marinate tempeh in liquid aminos (I use Braggs. This is a healthier alternative to soy sauce), set aside.
  2. Simply roast or saute all vegetables except for the carrots
  3. Saute tempeh on medium heat for about 5 minutes on each side.
  4. Add everything to a bowl.
  5. Top with the carrots, tahini & pomegrante seeds. Enjoy & be full 🙂

*Tahini is simply ground sesame seeds that are blended or processed until it reaches the consistency of a nut butter. This paste offers many health benefits, including healthy macro-nutrients & a range of good-for-you vitamins & minerals. Try making your own!

Sweet Potato Pizza Bowl

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients

  • One sweet potato
  • Organic pizza sauce
  • One yellow pepper, chopped
  • 1 T diced jalapeno
  • 1/4 c black beans (drained & rinsed)
  • 1/4 c vegan cheese
  • Pizza seasoning (i like Flavor God)
  • 1/2 c cauliflower rice
  • 1/4 c roasted or canned corn
  • One rainbow carrot, chopped
  • Handful of cherry tomatoes, sliced in half

Directions

  1. Poke the sweet potato with a fork several times & bake at 400 degrees for about 1 hr or until cooked through.
  2. With about 10 minutes left, cut open the sweet potato & top with the pizza sauce, pepper, jalapeno, black beans, vegan cheese & pizza seasoning.
  3. Steam the cauliflower rice for 10 minutes.
  4. Lastly, assemble your bowl! For the base add the cauliflower rice, carrots & tomato then simply add your loaded pizza potato. Enjoy!

Nourish Bowl

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients

  • One serving black rice ramen
  • 3/4 c orange cauliflower florets
  • Handful of snow peas
  • 1/2 c chopped purple cabbage
  • 1/4 c Upton’s Naturals italian seitan
  • Liguid Aminos
  • Half an avocado
  • Small handful sprouts
  • 1 nori sheet, torn into pieces
  • 1/4 c pomegrante seeds
  • Nutritional yeast / nooch

Directions

  1. Cook ramen according to directions
  2. Steam the cauliflower & snow peas until soft – about 10-15 minutes
  3. In a sauce pan, saute the cabbage & seitan in some liquid aminos for about 10-15 minutes.
  4. Add everything to a bowl.
  5. Add in the avocado, sprouts, nori & pomegrante seeds.
  6. Sprinkle desired amount of nooch on top. Enjoy!

Protein, Rainbow Plate

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients

  • 4 brussels sprouts, cut in half
  • 1/3 red bell pepper, chopped
  • 1/3 yellow bell pepper, chopped
  • Handful of baby kale
  • Handful of spiralized zucchini
  • One pre-cooked baby beet, sliced
  • Frozen veggie patty (I like Morning Star or Dr. Praegers)
  • Liquid Aminos
  • Italian Seasoning (i like Flavor God)
  • Beet hummus
  • Pea Mash
  • Nutritional yeast/ nooch
  • Fresh basil

Directions

  1. Simply add all veggies & patty to a sauce pan.
  2. Saute in desired amount of liquid aminos.
  3. As veggies start to cook & patty starts to soften, chop up the patty & continue to saute mixing everything together. (Total saute time about 15 minutes)
  4. Add everything to a plate or bowl.
  5. Add drops of beet hummus & pea mash (recipe in my Falafel Buddha Bowl blog post).
  6. Sprinkle with desired amount of nooch & top with a fresh basil to taste. Enjoy!

Lunch / Dinner

Falafel Buddha Bowl

Veganism is not only cruelty free to animals but to the environment & your health as well.  3 simple & awesome reasons to go plant-based.  Seriously, what other convincing would someone need?!

I loveee Buddha Bowls. If you’ve never heard the term, let me explain. In essence, it is a plant-based overstuffed bowl resembling the belly of Buddha. These bowls are loaded with proteins (no meat obviously), grains, & vegetables – either raw or roasted. Similar terms you may see for these types of meals are hippie-bowls, nourish-bowls, macro-bowls, etc.

Buddha bowls can be very easy & fast to make. I made this bowl on the weekend so was excited to have extra time to bake up some healthy lentil & quinoa filled falafels!

Falafel Buddha Bowl

  • Servings: 2-3
  • Difficulty: medium
  • Print

Ingredients

Falafels:

  • 1/2 c red lentils
  • 1/2 c rainbow quinoa
  • 1/2 red bell pepper, chopped
  • 2 long flat kale leaves or a handful of baby kale
  • 2 T chopped cilantro
  • 2 T chopped onion
  • 1 tsp minced garlic
  • 1 tsp paprika
  • Pinch of Himalayan salt
  • Ground pepper to taste

Beet Hummus:

  • 1 can chickpeas (drained & rinsed)
  • 1 small roasted beet, chopped
  • Juice from half a lemon
  • Small handful cilantro
  • 1 tsp garlic powder

Pea Mash:

  • 1 can organic peas (drained & rinsed)
  • Handful of fresh basil
  • 2 T or more of nutritional yeast/ nooch

Dressing:

  • 1/4 block firm tofu
  • Juice from half a lemon
  • Small handful cilantro
  • Just enough unsweetened almond milk to get smooth consistency

Tortilla chips

  • 2 low carb, high fiber & protein tortillas
  • Taco Seasoning (I like FlavorGod)

Fillers:

  • Wasabi Seaweed/ Nori Chips (I bought these)
  • Diced tomato
  • Nutritional yeast/nooch

Directions

Falafels:

  1. Cook the lentils & quinoa according to direction.
  2. Once lentils are cooked add to a food processor with the rest of the falafel ingredients, except for the quinoa. Process & stir until all ingredients are combined.
  3. Mix in the cooked quinoa.
  4. Let mixture cool so as not to burn your hands & then role an ice cream scooper size amount of dough into a ball.
  5. Place on a baking sheet lined with a silpat or parchment paper & bake at 425 degrees for 16-20 minutes, flipping halfway through.

Beet Hummus:

  1. Simply add all ingredients to a clean food processor.
  2. Processor & stir until combined. I like to leave mine a bit chunky.

Pea Mash:

  1. Simply add all ingredients to a clean food processor.
  2. Processor & stir until combined.

*I used leftover mash that I had made for this veggie sandwich a few days prior & stored in a mason jar in the fridge. Sandwich recipe is on my Instagram page @thekellydiet.

 

Tortillas:

  1. Cut each tortilla into 6 pieces like you would a pizza.
  2. Place on a baking sheet lined with a silpat or parchment paper.
  3. Sprinkle seasoning on top.
  4. Bake at 425 degrees for 6-8 minutes or until crispy.

Assemble:

  1. Simply add everything to a bowl with desired amounts*. Start with the base of falafels, tortilla chips, tomato & nori sheets.
  2. Top with your hummus & pea mash.
  3. Sprinkle with nutritional yeast.

Remember this is a Buddha Bowl so be generous in your amounts 🙂