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 šŸ™‚

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

 

 

Dessert

Gingerbread Cookies

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

img_6256-1

Now for some Christmas Cookies!

You don’t have to feel guilty about indulging in holiday cookies if you make these Gingerbread Cookies!

They are:

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

Gingerbread Cookies

  • Servings: 13 cookies
  • Difficulty: easy
  • Print

img_6286

Ingredients

credit: @thekellydiet

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

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. Add a hershey kiss if desired.
  6. Bake for 10-15 minutes (depending on how soft or crispy you like them.) Enjoy!

img_6301

Happy Holidays!

img_6260

 

 

Dessert · Snack

Pumpkin Brownies (2 ways)

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Soft, Pumpkin Breakfast Cookies!’

img_5310

Now for some brownies!

img_5260

I made two Pumpkin Brownie versions.

1) One is fluffier, lower in sugar and a good healthy option even for breakfast!

2)The other is fudgier and more dessert like.

Both are:

  • 100% vegan
  • Rich in nutrients from the pumpkinĀ 
  • Filling
  • Protein & fiber packed
  • Delicious!

You can add chocolate chips or nuts to your batter. Top these baked brownies with nut butter or non-dairy whip cream. However you like your brownies, make them your own!

Breakfast Pumpkin Brownies

  • Servings: 9
  • Difficulty: easy
  • Print

img_5232

Credit: thekellydiet.blog @thekellydiet

Ingredients

Ingredients:
  • 1 c organicĀ pumpkin puree
  • 1 ripe banana
  • 3 T raw local honey or pure maple syrup
  • 1 1/2 c garbanzo bean flour
  • 1/4 c raw cacao powder
  • 1/2 tsp baking soda
  • dash himalayan salt

Directions

  1. Preheat oven to 350F.
  2. Spray an 8×8 pan with olive oil spray & set aside.
  3. Add all dry ingredients to a large mixing bowl & whisk
  4. Add your wet ingredients to a medium sized bowl & whisk.
  5. Pour your wet into dry & mix until combined.
  6. Pour batter into tin & bake for 25 minutes.
  7. Allow to cool before removing from pan. I ate mine drizzled with almond butter for breakfast and as a snack. Enjoy!

The more dessert like brownies I used whole wheat flour. I finally found a whole wheat flour that has just as much protein & fiber as other coconut and garbanzo bean flours! It’s Prairie Gold Whole Wheat Flour. I found it at Sprouts. It can also be bought on Amazon.

5df6fa4d118ddea21524d06ce64e

Fudgey Pumpkin Brownies

  • Servings: 18
  • Difficulty: easy
  • Print

img_5258

Credit: thekellydiet.blog @thekellydiet

Ingredients

Ingredients:
  • 1 15 oz can organicĀ pumpkin puree
  • 1 c pure maple syrup
  • 1/2 c melted coconut oil
  • 1 c + 2 T whole wheat flour
  • 1/3 c raw cacao powder
  • 1 T pumpkin pie spice
  • dash himalayan salt
Additional:
  • non-dairy chocolate chips

Directions

  1. Preheat oven to 350F.
  2. Spray an 9×12 pan with olive oil spray & set aside.
  3. Add all dry ingredients to a large mixing bowl & whisk
  4. Add your wet ingredients to a medium sized bowl & whisk.
  5. Pour your wet into dry & mix until combined.
  6. Pour batter into tin. Sprinkle the top with a small handful of chocolate chips.
  7. Bake for 25 minutes.
  8. Allow to cool before removing from pan. I like them best eaten cold after refrigerated. Enjoy!

img_5260

Happy Sunday!

img_5226

 

 

 

Dessert

Crustless Pumpkin Pie

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘4 ingredient, Spaghetti Squash Bowl!’

img_5029

Now for some pie!

img_5028

You’re hungry. You don’t want to make something that requires 1,000 ingredients you don’t own. You want something sweet but not loaded with butter & sugar. It’s fall so, pumpkin is a must. Well…. here is the perfect solution!

This Crustless Pumpkin Pie is….

  • 100% vegan
  • Rich in nutrients from the pumpkinĀ 
  • Lower in sugar than regular pie
  • Sweet
  • Filling
  • Contains flax which is good for your hair & skin
  • Delicious!

Crustless Pumpkin Pie

  • Servings: 45
  • Difficulty: easy
  • Print

img_5026

Credit: thekellydiet.blog @thekellydiet

Ingredients

Ingredients:
  • 1 15 oz. can pumpkin puree
  • 3/4 c non-dairy milk
  • 1/3 c organic coconut sugar (I usedĀ Now Foods Official)
  • 1/2 c plain, non-dairy greek yogurt (I used Ripple.)
  • 3 T ground flax
  • 1 T cornstarch
  • 2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
Toppings:
  • Dairy- free whipped cream

Directions

  1. Preheat oven to 350F.
  2. Spray a pie tin or 3 small tart tins (bottom & sides) with olive oil spray & set aside.
  3. Add all ingredients to a large mixing bowl & whisk until combined.
  4. Pour into tin & bake for 35-40 minutes.
  5. When done baking, place pie in freezer for 20 minutes before removing from tin.
  6. Top with non-dairy whip cream. I suggest keeping any leftovers covered & refrigerated. Enjoy!

img_5027

Happy Baking šŸ™‚

img_5021

 

 

Dessert · Snack

Pumpkin Peanut Butter Protein Bars

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

img_4707-1

Now for some delicious Pumpkin Peanut Butter Protein Bars!

These fit and protein packed bars are also yummy enough for dessert! Bonus, they are also super easy to make!

The main ingredients are…
  • organic steel cut oats
  • vegan peanut butter protein powder (I like @drinkorgain –has only 1 g of sugar)
  • organic pumpkin

Let’s get baking!

Pumpkin Peanut Butter Protein Bars

  • Servings: 8 bars
  • Difficulty: medium
  • Print

img_4794

Credit: thekellydiet.blog

Ingredients

  • 1/2 c organic pumpkinĀ puree
  • 1/2 c natural apple sauce
  • 3/4 c organic steel cut oats (gluten free if needed)
  • 2 scoops (46g) plant-based peanut butter protein powder (I like Orgain)
  • 1/2 tsp baking soda
  • pinch of himalayan salt
Drizzle:
  • 1/4 c Peanut Butter Powder
  • 1/4 c filtered water
  • 1 T Cocoa Powder
  • 80% cacao orĀ  non-dairy chocolate chips

Directions

  1. Preheat oven to 350 degrees. Spray an 8×8 pan with non-stick olive oil spray & set aside.
  2. In a food processor add all ingredients.
  3. Process until combined.
  4. Pour batter into your pan & smooth with a spoon.
  5. Bake at 350 degrees for about 15 minutes.
Drizzle:
  1. Once done baking and cooled, add all drizzle ingredients, except your choc chips, to a small bowl. Use a fork to mix until combined.
  2. Pour drizzle on to top of your base.
  3. Sprinkle on some choc chips, slice and enjoy! Great served warm or eaten cold after refrigerated.

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

Happy October!

img_4785