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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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.’ 

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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

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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!

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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

Enjoy the weekend!

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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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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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Snack

The most delicious, Healthy Banana Bread Bars

Remember to follow my Instagram @thekellydiet for more recipes not posted on my blog like this easy, ‘Raw Cucumber Avocado Pasta.’

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Now on to the recipe!

These healthy banana bread bars have a crispy crust & moist inside that are sure to please!

What makes this banana bread healthy? The main ingredients are oats, coconut flour, coconut oil & raw, local honey! These are all great sources of energy that are great before a workout. It is very satisfying as well. I had a slice before hot yoga today &, no joke, was still full 5 hrs later!

Coconut oil: 

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  1. Has a high smoke point, which prevents harmful carcinogens
  2. Kills your hunger, so you eat less without even trying
  3. Can increase your E expenditure, helping you burn more fat
  4. Prevents Sickness

Honey:

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  1. Aids in a healthy weight management
  2. Is a natural source of E
  3. Is an antioxidant powerhouse

*I use raw, local honey to ensure that my honey is not mixed with anything unnatural.

Crispy & Moist Banana Bread Bars

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

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 1/4 c old fashioned oats
  • 1/2 c coconut flour
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1/2 c melted coconut oil
  • 1/3 c raw local honey or pure maple syrup
  • 1 tsp vanilla extract
  • 3 large ripe bananas

Additional:

  • 1/3 c non-dairy chocolate chips (optional)

Directions

  1. Preheat the oven to 325F. Spray a 9×9 size pan (or similar) 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 choc chips.
  6. Pour your batter into your pan & smooth with a spoon so that it is evenly distributed.
  7. Bake for 35 minutes or until a toothpick comes out clean & your edges & top are golden brown. Enjoy!

And adventure on 😉

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Dessert

Whole- Wheat Chocolate Cinnamon Roles (Modified Recipe)

Hi everyone!

So I came up with these ‘Healthier Chocolate Cinnamon Roles’ about a month ago & craved them ever since. This past weekend I made them again but modified the recipe slightly to make them more moist. I also added pumpkin seeds for a little crunch & texture!

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So, it’s up to you what recipe you follow. If you like your Cinnamon Roles a little more dry keep it at 1 – 1 1/4 c water. If you like them more moist, add 1/4 c more water or melted coconut oil to your dough. Be careful however not to overdo it. You don’t want the dough to be wet.

Whole- Wheat Chocolate Cinnamon Roles

  • Servings: 6
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 3 C sprouted whole wheat flour + extra for dusting
  • 1 1/2 C warm water (or 1 1/4 c warm water + 1/4 c melted coconut oil)
  • 1/2 C + 2 T raw honey or pure maple syrup
  • 1/2 C raw pumpkin seeds
  • 2 oz vegan chocolate, melted
  • 2 T coconut oil, melted
  • 2 T ground cinnamon
  • 2 1/2 tsp yeast
  • 1 tsp pink himalayan salt
  • 1 tsp vanilla extract

Directions

  1. Preheat your oven to 350F.
  2. Spray an 8×8 pan with non-stick cooking spray.
  3. In a small blow mix the yeast, water & 2 T of your honey or maple syrup.
  4. Wait 5 minutes for the yeast to activate.
  5. In a large bowl add your flour, salt, & yeast mixture. Start kneading with your hands or with your mixer’s dough hook.
  6. Adjust water/flour as needed. Your dough should be just slightly sticky.
  7. Knead the dough with your hands for an extra minute & then let sit for 20 minutes.
  8. In a medium sized bowl add the rest of your honey or maple syrup, melted chocolate, melted coconut oil, cinnamon & vanilla. Whisk until combined. Fold in your pumpkin seeds.
  9. Split your dough into 3 small balls. Roll each with a rolling pin until flat.
  10. Distribute & spread your chocolate filling on each flat.
  11. Fold each flat in half & cut in half lengthwise. Now twist each piece up into a bun.
  12. Place each bun next to each other in your pan. Sprinkle with a few additional seeds.img_6220
  13. Bake for 30 minutes.
  14. Enjoy warm right out of the oven after slightly cooled; or if eating later toast in your toaster oven for 1-2 minutes before serving. 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

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How do you eat your Cinnamon Roles?!

Snack

Pumpkin Persimmon Cornbread

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 & sweet without being overwhelming.

Pair this  bread with some homemade Butternut Squash Soup for a delicious warm meal 🙂img_5582

Pumpkin Persimmon Cornbread

  • Servings: 1 loaf
  • Difficulty: easy
  • Print
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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 2 tsp apple cider vinegar (ACV)
  • 1 c canned light coconut milk
  • 1 c pumpkin puree
  • 1/2 c unsweetened applesauce
Dry Ingredients:
  • 1 c oat flour
  • 1 1/2 c cornmeal
  • 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 tp 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. In a small bowl whisk your ACV with the coconut milk & let sit for 10 minutes.
  3. Add the rest of your wet ingredients to a large mixing bowl. Whisk until combined then stir in your ACV mixture.
  4. In a medium sized bowl add all of your dry ingredients. Mix until combined.
  5. Use a wooden spoon to slowly combine wet ingredients into dry.
  6. Fold in your diced persimmons.
  7. Pour batter into your pan & bake for 40 minutes or until a knife inserted comes out clean. 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

And for those of us who struggled to get up this morning, so did my dog. See the source image

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