Dessert

Bakery style, Almond Cookies

Before diving into the recipe of these amazing & healthy cookies, remember to check out my Instagram, @thekellydiet for more recipes not on the blog!

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Like this ‘Edible Protein PB Pancake Batter!’

I just loveee these cookies. They are soft, fluffy, the perfect balance of sweetness, filling… & just delicious.

So, let’s get baking!

Bakery Style, Almond Cookies

  • Servings: 8 big cookies
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 c whole wheat flour
  • 1/2 c almond flour
  • 1/2 c unsweetened coconut flakes
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
  • 1/3 c melted coconut oil
  • 1/3 c apple sauce
  • 1/4 c drippy almond butter
  • 1/4 c raw local honey or pure maple syrup
  • 1 tsp vanilla extract
  • Handful non-dairy chocolate chips

Directions

  1. Preheat your oven to 350F
  2. Add all your dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients to a small bowl & whisk.
  4. Pour wet into dry & beat until combined.
  5. Fold in your choc chips.
  6. Use an ice cream scooper to scoop batter onto a baking sheet lined with a silpat or parchment paper. Use a spoon to flatten
  7. Bake for 13-15 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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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.’ 

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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

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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.

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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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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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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!

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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

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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.
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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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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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Dessert

Healthier Brookies

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

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But how about some Brookies!

These yummy brookies are:

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

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Healthier Brookies

  • Servings: 9 Brookies
  • Difficulty: easy
  • Print

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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!

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