Dessert

Ginger Molasses Cookies

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

img_9234

Now for some Cookies!

They are:

  • healthy
  • vegan
  • sweetened only with blackstrap molasses
  • no oils used
  • delishhhhh

Ginger Molasses Cookies

  • Servings: 10 cookies
  • Difficulty: easy
  • Print

img_9210

Ingredients

credit: @thekellydiet

Dry Ingredients:
  • 1/2 c whole wheat flour
  • 1/2 c coconut flour
  • 1/2 c rolled oats
  • 1/2 T ground ginger
  • 1 tsp allspice
  • 1 tsp baking soda
  • 1 tsp himalayan salt
  • handful chocolate chips
Wet Ingredients:
  • 2/3 c unsweetened apple sauce
  • 1/3 c blackstrap molasses
  • 1/2 c non-dairy milk

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. 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.
  6. Bake for 15 minutes

img_9226

 

img_8974

 

 

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

Raw Truffle Samoas

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

img_7888

It’s Girl Scout cookie season!

The good… they’re delicious.

The bad… it’s not hard to eat an entire sleeve of these yummy cookies in one day.

So here is a healthy version that not only tastes delicious, but will fill you up & give you energy! No more guilt when you indulge in a few of these truffles.

Raw Truffle Samoas

  • Servings: 10 truffles
  • Difficulty: medium
  • Print

fullsizerender-7

credit: @thekellydiet

Ingredients

  • 2/3 c unsweetened shredded coconut
  • 1 1/3 c oats
  • 1/3 c unsweetened cocoa or cacao powder
  • 8 pitted dates
  • 1 ripe banana
  • 2 T cacoa nibs
  • 2 T non-dairy milk
  • 1 T almond butter
  • 1/2 tsp vanilla extract
  • pinch himalayan salt

Directions

  1. Bake 1/3 of the coconut on a baking sheet at 400F for 5 minutes.
  2. While that is baking add to a food processor the other 1/3 of coconut along with the rest of the ingredients.
  3. Process until smooth like batter and combined.
  4. Roll 2 T of the dough into balls.
  5. Transfer your baked coconut flakes into a small bowl.
  6. Roll your doughs of ball into the toasted coconut flakes. img_7938
  7. Store in a sealed container in the fridge. Enjoy!

img_8400

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!

img_8412

 

Dessert

Chocolate Orange Muffins

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Mango Buch Smoothie’ that tastes like a mimosa!

img_7251

And now for dessert!

These Chocolate Orange Muffins actually have the taste of a chocolate orange; while still being healthy enough to eat for breakfast!

They are also:

  • plant-based
  • high in protein & fiber
  • bursting with flavor
  • sweet
  • filling

Chocolate Orange Muffins

  • Servings: 9 Muffins
  • Difficulty: medium
  • Print

img_7290

credit: @thekellydiet

Ingredients

Wet Ingredients:
  • 1 avocado
  • 1 orange (whole including skin)
  • 1/4 c raw local honey or pure maple syrup
  • 1/4 c non-dairy milk or melted coconut oil
  • 1 tsp vanilla
Dry Ingredients:
  • 1 c whole wheat flour
  • 1/3 c oats
  • 1/4 c cocoa powder
  • 1/4 c cacao powder
  • 1 tsp cinnamon
  • 1 tsp baking soda

Directions

    1. Preheat oven to 350F.
    2. Spray 9 muffin holes with olive oil spray & set aside.
    3. Slice your avocado and orange into smaller pieces. img_7292-1
    4. Add all wet ingredients to a food processor. Process until everything is broken down and combined.
    5. Add in your dry ingredients. Process until everything is combined.* img_7293
    6. Distribute your batter among the 9 muffin holes. Smooth the tops with a spoon.
    7. Bake for 18 minutes. Allow to cool before removing from pan.**

    *If your food processor is too small to hold everything, after processing your wet ingredients add in your oats and process again. Then transfer everything to a mixing bowl, add in the rest of your dry ingredients and whisk. img_7284

  • I topped mine with prepared powder peanut butter. And ate them after refrigerated because I think they taste best chilled. Allow a few hours for all the flavors to settle before eating.
  • img_7291

    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!

img_7252

 

Dessert

Healthier Brookies

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

img_6717

But how about some Brookies!

These yummy brookies are:

  • healthier than your normal cookie
  • plant-based
  • high in protein & fiber
  • chocolatey
  • sweet
  • filling

img_6709

Healthier Brookies

  • Servings: 9 Brookies
  • Difficulty: easy
  • Print

img_6701

credit: @thekellydiet

Ingredients

Base Ingredients:
  • 1 c organic oats
  • 1/2 c organic pumpkin puree
  • 1/2 c raw, local honey
  • 1/4 c unsweetened almond milk
  • 2 scoops (46g) peanut butter protein powder (I used Orgain)
  • 1 tsp baking soda
Top Ingredients:
  • 1/2 c whole wheat flour
  • 1/2 c melted coconut oil
  • 1/2 c non-dairy milk
  • 1/3 c oats
  • 3 T organic coconut sugar (I used Now Foods)
  • 3 T cocoa powder
  • 1 tsp cinnamon
  • 1 tsp baking soda

Directions

  1. Preheat oven to 350F.
  2. Spray 9 muffin holes with olive oil spray & set aside.
  3. Add all base ingredients to a food processor. Process until combined & distribute among your muffin tins.img_6696
  4. Add all top ingredients to your food processor. Process until combined & distribute among your muffin tins on top of your base.img_6699
  5. Bake for 18 minutes. Cool and drizzle with nut butter. Enjoy!img_6714

 

Happy Winter!

img_6733

 

 

Snack

Chickpea Pumpkin Bites

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

img_6634

Now onto some Chickpea Bites!

These yummy snacks are:

  • healthy
  • vegan
  • low in sugar
  • high in protein & fiber
  • moist
  • slightly sweet
  • filling

Chickpea Pumpkin Bites

  • Servings: 10 muffin size bites
  • Difficulty: easy
  • Print

img_6579

Ingredients

credit: @thekellydiet

Ingredients:
  • 1 can chickpeas (drained & rinsed)
  • 1/2 c organic pumpkin puree
  • 1/2 c unsweetened apple sauce
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1 tsp baking soda
  • 1/2 c whole wheat flour
  • 1/2 c rolled oats
  • 1/4 c organic coconut sugar
  • non-dairy chocolate chips

Directions

  1. Preheat oven to 350F.
  2. Spray 10 muffin holes with olive oil spray & set aside.
  3. Add the first 3 ingredients to a food processor. Process until chickpeas are broken down and smooth.
  4. Add the next 3 ingredients to the food processor. Process until combined.
  5. Add the next 3 ingredients to the food processor. Process until combined.
  6. Fold in your chocolate chips.
  7. Use an ice-cream scooper to distribute batter among your 10 muffins holes.
  8. Bake for 30 minutes.
  9. Best eaten after chilled in the refrigerator. Enjoy!

img_6581

Happy Saturday!

img_6616

 

 

diy

Exfoliating Lavender Soap

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

img_6349

And for something a little different from the normal Kelly Diet post… we are making soap!

With only 4 items you can make natural soap for yourself or as a crafty Christmas present!

For this soap you will need:

  1. Oatmeal Soap Base
    • relieves itchy skin
    • natural acne treatment
    • reduces wrinkles
    • radiates skin
  2. Lavender Oil
    • anti-inflammatory
    • detoxifies
    • heals
    • calms
  3. Dried Lavender Flowers
    • exfoliating
  4. Soap Molds

img_6209

I love the calming effects of lavender. Adding it to a relaxing shower or bath makes it even better!

So make this soap for yourself or spread the love by sharing with others 🙂

Exfoliating Lavender Soap

  • Servings: 10 (9.2x8.9x2 in.) soap bars
  • Difficulty: easy
  • Print

img_6226

Ingredients

credit: @thekellydiet

  • Soap molds (I bought a 2 pack silicone soap mold- 9.2X8.9X2 in)
  • Organic Dried Lavender Flowers
  • 2 lb oatmeal soap base
  • Lavender essential oil

*I bought all my products off of Amazon Prime

Directions

  1. Cut your oatmeal soap base into squares and add to a large pot.img_6210
  2. Place your pot on the stove and bring to medium heat. Cover and wait for soap to melt completely, stirring occasionally.
  3. Once your soap is liquid add in about 30 drops of lavender essential oil. Stir.
  4. Add in 1 to 2 handfuls of dried lavender flowers and stir again. (Your flowers will float to the top.)img_6211
  5. Pour and distribute the mix into your soap molds.
  6. Freeze for about 30 minutes or until hardened throughout.
  7. Remove from molds and voila you made soap!

img_6216

Happy Holidays!

img_1572