Lunch / Dinner

White Bean Chili

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

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Now for some dinner!

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This White Bean Chili is:

  • a great food prep
  • Soy- free
  • Vegan
  • filling
  • Full of protein and fiber
  • something even a meat eater will love!

White bean Chili

  • Servings: 5
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 lb golden potatoes
  • 1/2 white onion, chopped
  • 1 jalapeno, diced
  • 4 c vegetable broth
  • 2, 15 oz cans white bean, drained & rinsed
  • 1, 15 oz can corn, drained & rinsed
  • 1 c salsa verde
  • 1/2 c quinoa
  • 2 T corn starch
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/4 tsp turmeric
  • dash himalayan salt
  • dash black pepper

Directions

  1. In a large saucepan, over medium heat, add in and saute the potatoes, onion, and jalapeno. img_8521
  2. Add in the rest of the ingredients, one at a time, slowly stirring and combining everything together.
  3. Bring your mixture to a boil, and then turn it down and let simmer for 30 minutes or until potatoes are cooked through, stirring occasionally.
  4. Serve hot and keep leftovers stored in a container in the fridge or freeze for future meals. 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 food prepping!

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Breakfast

Chickpea Scramble

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Bliss Balls,’ coming 2/13!

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Now for some scramble!

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This scramble is:

  • The perfect breakfast
  • Soy- free
  • Vegan
  • Customizable – use any veggies you usually like in an omelette 
  • Full of protein and fiber

Chickpea Scramble

  • Servings: 1
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1/3 c chickpea/ garbanzo bean flour
  • 3/4 c almond milk
  • 1/2 tsp paprika
  • 1/4 tsp turmeric
  • veggies of choice (I used pepper, mushroom, kale spinach)
  • toppings of choice (I used fresh ground pepper and tomato; salsa is also good)

Directions

  1. Heat a skillet on medium heat.
  2. In a medium size bowl whisk your chickpea flour, almond milk, paprika & turmeric.
  3. Pour your mixture into your skillet. Add in your veggies of choice.
  4. Once a texture starts to form from the chickpea flour & almond milk; mix everything with a wooden spoon.
  5. Cover skillet and let your scramble cook, stirring occasionally, until the almond milk has been fully absorbed.
  6. Transfer scramble to a plate. Add desired toppings and enjoy!img_7498

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

Enjoy the weekend!

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Lunch / Dinner

Spring Rolls with a Pea Basil dipping sauce

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

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Now let’s eat the rainbow!

These rolls are:

  • Customizable – swap out any fruit or veggies for what you like
  • Colorful 
  • Raw
  • Full of nutrients, protein and fiber
  • Paired with a healthy & oil-free dipping sauce
  • Delicious

Spring Rolls with a Pea Basil dipping sauce

  • Servings: customizable
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

Step 1: Along with rice paper, pick your raw veggies & fruit! I used:

  • Shredded cabbage
  • yellow pepper
  • tomato
  • avocado
  • mushrooms
  • clementines
  • basil

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Step 2: Pea Basil Dipping Sauce

  • 1 can peas, rinsed
  • 1/4 c vegetable broth
  • large handful basil leaves, stem removed
  • 2 T nutritional yeast
  • 1 tsp garlic powder img_7187

Directions

Step 1: Spring Rolls

  1. Take one rice paper at a time. Soak in warm water for 5-10 seconds.
  2. Lay sticky rice paper on a flat surface. Add in your veggies & roll to close.spring-rolls

Step 2: Pea Basil Dipping Sauce

  1. Add all dipping sauce ingredients to a food processor.
  2. Process until smooth and combined. img_7186
  3. Serve sauce along side your spring rolls in a dipping bowl. 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 eating 🙂

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Lunch / Dinner

Slow-cooker, Sweet Potato Soup

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

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Now for some soup!

Ooooo do I love a creamy soup! Especially one that’s delicious and creamy without having to add an unhealthy cream. This soup even has cauliflower sneaked it and it doesn’t affect the taste.

This soup is:

  • So easy to make. Thank you whoever invented the slow cooker.
  • Colorful (no filters here!)
  • Full of vitamins
  • Creamy
  • Full of flavor
  • Delicious
  • Filling

Toppings I like on this soup are goji berries, white mulberries, and tortilla chips 🙂

Slow cooker, Sweet Potato Soup

  • Servings: 2 big bowls, 4 cups
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 large sweet potato, scrubbed & chopped
  • 2 c veggie broth
  • 1 c cauliflower florets
  • 1/2 sweet onion, chopped
  • 1/2 T ground ginger
  • 1/4 tsp cinnamonimg_6768

Directions

  1. Add all of  your ingredients to a crockpot/ slow-cooker.
  2. Stir & cook on high heat for 4 hours, or low for 8.
  3. After this time, everything should be soft. Use an immersion blender or transfer to food processor or blender. Blend until smooth & creamy.
  4. Serve garnished with 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

Night everyone:)

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Snack

Pumpkin Persimmon Cornbread

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like  all of these delicious treats:)

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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 & just the right amount of sweet.

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Pair this  bread with some homemade soup for a delicious warm meal 🙂

Pumpkin Persimmon Cornbread

  • Servings: 1 loaf
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 1 c canned light coconut milk
  • 1 c pumpkin puree
  • 1/4 c unsweetened applesauce
  • 1/4 c raw, local honey or pure maple syrup
  • 2 tsp apple cider vinegar (ACV)
Dry Ingredients:
  • 1 1/2 c cornmeal
  • 1 c wholewheat flour
  • 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 tsp 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. Add your dry ingredients to a large mixing bowl. Whisk until combined.
  3. Add in your wet ingredients and whisk again.
  4. Fold in your diced persimmons.
  5. Pour batter into your pan & bake for 40 minutes or until the edges are golden brown and a knife inserted comes out clean. Enjoy!

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

I hope everyone enjoyed the weekend!

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Lunch / Dinner

Slow-cooker, Butternut Squash Apple Soup

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

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Now for some soup!

Friends,  I loveeee this recipe. Now let me tell you why!

It is:

  • So easy to make. Thank you whoever invented the slow cooker.
  • Colorful (no filters here!)
  • Full of vitamins
  • Creamy
  • Full of flavor
  • Delicious
  • Calming

Toppings I like on this soup are pomegranate seeds, diced avocado and homemade baked tortilla chips.

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Butternut Squash, Apple Soup

  • Servings: 2 bowls, 4 cups
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 butternut squash
  • 1 apple, chopped
  • 1/3 red onion
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/2 tsp pink himalayan salt
  • 2-3 c vegetable broth

Directions

  1. Peel and remove any seeds from your butternut squash. Chop and add to your crockpot/ slow-cooker.
  2. Add the rest of the ingredients to your pot.
  3. Mix & cook on high heat for 4 hours, or low for 8.
  4. After this time, everything should be soft. Use an immersion blender or transfer to food processor or blender. Blend until smooth & creamy.
  5. Top with 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

Night everyone:)

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Snack

Gingerbread Protein Bars

Hello Hello!!!

First, don’t forget to follow my Instagram @thekellydiet for more recipes that are not on the blog. Like this ‘Chickpea PB Batter!’ 

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And now… no it’s not Christmas season yet, but hey gingerbread is delicious so why limit when you can eat it?!

These Gingerbread Protein bars are…

  • Energizing
  • Metabolism boosting
  • Filling
  • Low in sugar
  • Delicious

They’re kind of like the Cliff Gingerbread bars but way softer, yummier & healthier 🙂

Gingerbread Protein bars

  • Servings: 9 bars
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

  • 3 ripe bananas
  • 3/4 c non-dairy milk
  • 1/4 c blackstrap molasses

Dry Ingredients:

  • 1 c organic rolled oats (gluten free if needed)
  • 1/2 c coconut flour
  • 2 T ground flax
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • pinch of pink himalayan salt

Directions

  1. Preheat your oven to 350F. Spray an 8X8 with non-stick cooking spray & set aside.
  2. Add your bananas to large mixing bowl & mash with a fork. Add in the rest of your wet ingredient & mix until combined
  3. Add your dry ingredients to the bowl & whisk until combined
  4. Pour batter into your pan. Bake for 30 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

#FlannelSeason

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