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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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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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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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’!

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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

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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!

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Happy Saturday!

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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’!

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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

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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

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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!

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Happy Holidays!

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