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!’

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Now onto the pronuts!

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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

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Peppermint Hot Cocoa Pronuts

  • Servings: 5 pronuts
  • Difficulty: easy
  • Print

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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!

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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 weekend!

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Dessert · Snack

Maple Sweet Potato Bread

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Peppermint Hot Cocoa Overnight Oats!’

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This healthy sweet potato bread is so delicious that I have a hard time not finishing the whole thing myself!

What makes this bread healthy? It’s made of fiber-filled, protein-packed and energizing ingredients!

Not to mention it’s super easy to make 🙂

I’m going to give you 2 options in the recipe. One will reduce the amount of oil and syrup used to make it even healthier. If you are looking for more of that dessert bread leave the original amount.

Let’s get baking!

Maple Sweet Potato Bread

  • Servings: 1 loaf
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c organic whole wheat flour (find one high in fiber & protein)
  • 1 c organic old fashioned or rolled oats
  • 1/3 c organic unsweetened coconut flakes
  • 3T coconut flour
  • 1/2 T cinnamon
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1 1/2 c organic sweet potato puree
  • 1/2 c melted coconut oil OR 1/4 c melted coconut oil + 1/4 c non-dairy milk
  • 1/2 c pure maple syrup OR 1/4 c pure maple syrup + 1/4 c natural apple sauce

Additional:

  • 1/3 c white chocolate chips (optional)

Directions

  1. Preheat the oven to 395F. Spray a loaf pan with non-stick cooking spray & set aside.
  2. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  3. Add all your wet ingredients a large bowl & mix until combined.
  4. Pour your dry ingredients into your wet & mix until just combined.
  5. Fold in your white choc chips.
  6. Pour your batter into your loaf pan & smooth with a spoon so that it is evenly distributed.
  7. Bake for 45 minutes or until a toothpick comes out clean. Enjoy!

If you’re on Instagram & make this recipe tag @thekellydiet & #thekellydiet so I can share!

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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!’

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Now onto the protein muffins!

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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

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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!

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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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Lunch / Dinner

Roasted Asparagus, Split Pea Soup

This soup is an easy twist on my Slow- Cooker, Coconut Split Pea Soup!

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Why Split Peas?!

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Why this soup?! It is…

  • Creamy
  • Full of flavor
  • Unique
  • Very filling
  • Healthy
  • Vegan
  • Easy to make
  • Clean
  • Simply delicious

If you love creamy soup, step right up! 

Roasted Asparagus, Split Pea Soup

  • Servings: 4
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 lb (2 cups) green split peas, rinsed & sorted
  • 1/2 large red onion, chopped
  • 2 large carrots, chopped
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1 1/2 tsp cumin
  • 1/4 tsp cardamom
  • 1/4 tsp cinnamon
  • 4 c vegetable broth + more to reach desired consistency
  • 1 can light coconut milk
  • Pinch of pink himalayan salt

Additional:

  • 20 fresh mint leaves
  • 8 thick or 15 thin asparagus stalk
  • 2 limes

Directions

  1. Add all of your ingredients, except for the mint leaves, asparagus & lime to a crockpot.
  2. Stir, cover & cook on low heat for 8 hours or high heat for 4 hours.
  3. When your crockpot is about done. Preheat your oven to 425F. Roast your asparagus for 15 minutes on a baking sheet lined with a silpat.
  4. When soup is done & asparagus is roasted, transfer both to a food processor or high speed blender, such as a Vitamix. Add in the mint leaves & squeeze in your limes. Blend until smooth. Add more vegetable broth & blend if wanting a creamier consistency.
  5. Serve hot. Enjoy!

*If you were wondering what my side is, it’s Jicama Fries! Simply Bake jicama in a little white wine vinegar, turmeric & sugar-free taco seasoning!

Have a great night guys!

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Snack

Pumpkin Protein Cookie Cake

Before diving into this amazing recipe, remember to check out my Instagram, @thekellydiet for more recipes not on the blog!

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Like this ‘Cheezy Vegan Pea Soup!’

So what is a  Pumpkin Protein Cookie Cake?

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It’s a healthy dessert made from ingredients like pumpkin, oats and coconut flour.

But gets it’s delicious flavor from peanut flour, honey/agave & non-dairy chocolate chips!

So eat this yummy power creation for breakfast, a snack, or dessert! Enjoy!

 

Pumpkin Protein Cookie Cake

  • Servings: about 4-6
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c oats (gluten free if needed)
  • 1/2 c garbanzo bean flour
  • 1/2 c peanut flour (I used PB2)
  • 1 tsp baking powder
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1 T flax
  • 1 1/2 c pumpkin puree
  • 1/2 c unsweetened apple sauce
  • 1/3 c raw honey or agave
  • 1/4 c non-dairy milk
  • 1 tsp vanilla extract
Fold ins:
  • Non-dairy chocolate chips

Directions

  1. Preheat the oven to 350F. Spray an 8×8 pan or similar with coconut oil spray & set aside.
  2. Add all your dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients a medium sized bowl & mix until combined.
  4. Pour your wet ingredients into your dry & mix until just combined.
  5. Fold in your choice chips.
  6. Pour your batter into your pan & smooth with a spatula so that it is evenly distributed.
  7. Bake for 30 minutes or until a toothpick comes out clean.
  8. Remove, allow to cool & top with drizzled prepared peanut flour or nut butter of choice. 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

Later Skaters.

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Breakfast · Snack

Sweet Pumpkin Oat Bread

This healthy Sweet Pumpkin Oat bread is moist, delicious & sure to energize your day. Start your day off with 2 slices of this bread & you’ll be good till lunch! That’s not to say that I didn’t eat the whole loaf in one day….. #EveryTime

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What makes this bread healthy?

The main ingredients are all great sources of energy:

  • oats
  • coconut flour
  • pumpkin 
  • honey (also an antioxidant power house!)

This bread is also oil free and dairy free, per usual 🙂

Sweet Pumpkin Oat Bread

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

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 2 c oats (gluten free if needed)
  • 2 T coconut flour
  • 1/2 T baking powder
  • 2 tsp cinnamon
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1 T flax
  • 1 1/2 c pumpkin puree
  • 1 c unsweetened non-dairy milk
  • 1/4 c raw honey or agave
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
Fold ins:
  • Dried Cranberries

Directions

  1. Preheat the oven to 325F. Spray a loaf pan with non-stick cooking spray & set aside.
  2. Add all your dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients a medium sized bowl & mix until combined.
  4. Pour your wet ingredients into your dry & mix until just combined.
  5. Fold in your cranberries.
  6. Pour your batter into your loaf pan & smooth with a spatula so that it is evenly distributed.
  7. Bake for 50 minutes. 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

And that’s a good night for me. See you later guys!

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Lunch / Dinner

Slow Cooker, Vegan Coconut Split Pea Soup

This soup turned out to be such a home run!

How?! It is:

  • Creamy
  • Full of flavor
  • Unique
  • Filling
  • Healthy
  • Vegan
  • Smells amazing
  • Easy to make
  • Clean
  • Simply delicious

The super food behind this soup is of course the split peas! Split peas have almost no fat & are an excellent source of vitamins, protein & fiber.

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Vegan or not, you will love this soup 🙂

Slow-Cooker, Vegan Coconut Split Pea Soup

  • Servings: 4
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 lb green split peas, rinsed & sorted
  • 1/2 large red onion, chopped
  • 2 large carrots, chopped
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1 1/2 tsp cumin
  • 1/4 tsp cardamom
  • 1/4 tsp cinnamon
  • 4 c vegetable broth
  • 1 can light coconut milk
  • Pinch of pink himalayan salt

Additional:

  • 20 fresh mint leaves
  • 1 small lime

Directions

  1. Add all of your ingredients, except for the mint leaves & lime to a crockpot.
  2. Stir, cover & cook on low heat for 8 hours or high heat for 4 hours.img_4503
  3. When this time is up, transfer half of the soup to a blender. Add in the mint leaves & squeeze in your lime. Blend until smooth & return to the crock pot.
  4. Mix everything together once more, serve warm. Enjoy!

Now that you’re powered up with some healthy soup, keep it up! Get some exercise in & promote your inner happiness & spiritual well-being 🙂

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