Lunch / Dinner

Bucha Carrot Dogs

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Pizza Dough Cookies’:)

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Now, you’ve seen my carrot dogs before.

I’ve switched it up a bit to make them even healthier and more delicious by cooking them in kombucha!

I used Brew Dr. Kombucha’s new flavor, Vanilla Oak šŸ™‚

Some things I would recommend:

  • Make sure you cook it until it is soft throughout. At my second attempt of the carrot dog I didn’t simmer it long enough.
  • I suggest marinating it for at least 4 hours. Some recipes say 2 hrs but I think the longer the better.
  • Have fun with it! I have used an eggplant, flatout & aĀ sweet potato as a bun for it. All were delicious!

Bucha Carrot Dogs

  • Servings: 2-4
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 4 large carrots
  • 1/2 c vegetable broth
  • 1/2 c kombucha
  • 1/4 cĀ Braggs Liquid Aminos
  • 1 T dijon mustard
  • 2 tsp onion powder
  • 1 tsp paprika
  • 1/4 tsp turmeric

Directions

  1. Cut off ends of carrots.
  2. Add the rest of the ingredients (your marinade) to a large pot & stir. Add in your carrots and spin carrots in your marinade. Cover and refrigerate for 4 hours or overnight to marinate.

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  1. After carrots have been marinated, place pot on the stove and bring to a boil. Reduce heat to a simmer and let sit for 20 minutes or until soft through.
  2. Add carrots to a buddha bowl or serve in a bun of choice & add your favorite hot dog toppings. Enjoy!

Bun Ideas: I have used a roasted eggplant, Flatout’s Rosemary & Olive Oil flat, & a baked sweet potato. All were excellent!

Happy eating šŸ™‚

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Lunch / Dinner

Crispy Carrot Bacon

This recipe is similar to my ‘Carrot Dog’ recipe. Check it out here!

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As for this ‘Crispy Carrot Bacon‘…. meat eaters, I don’t want to hear it. Say the word ‘carrot bacon’ to a meat eater & a common response will be, ‘ew’ or ‘why ruin bacon?’

Well my friends, no this is not going to taste like your meat bacon. Why? Because yeah duh it’s not made from meat cause it’s 2018 why are people still eating meat? But vegan or not just give it a try! My carrot bacon is: crispy, healthy, and full of flavor! I promise you will like it!

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Crispy Carrot Bacon

  • Servings: 2
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 2 large carrots
  • 2T Braggs Liquid Aminos
  • 1 tsp dijon mustard
  • 1 tsp apple cider vinegar
  • 1 tsp black garlic puree
  • 1/2 tsp paprika
  • dash of cayenne
  • dash of pink himalayan salt

Directions

  1. Preheat the oven to 400F. Line a baking sheet with a silpat or nonstick spray and set aside.
  2. Add all of your ingredients, except the carrots, to a small bowl & whisk until combined.
  3. Use a vegetable peeler to peel carrots into thin strip.Ā img_3004
  4. One at a time dip your carrot peels into the bowl, coating the entire peel, & place on your baking sheet.img_3005
  5. Bake for about 15 minutes or until crispy. Serve with fresh dill. Enjoy!

Enjoy your Sunday Guys!

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Breakfast · Dessert · Snack

Chai Pronuts

This weekend I went to Pictured Rocks in the Upper Peninsula of Michigan. It was absolutely stunning & I highly recommend visiting.

As I knew I would be camping & hiking, I wanted to make some bars & other protein baked goods for the trip. I had received 5 products from Bob’s Red Mill that I had never used before & was eager to try some of them out. I used 3 of those new products & an old staple, Garbanzo Bean Flour of their brand.img_3172

  • Egg Replacer: Being an egg-free baker I was excited to see how their egg replacer would work. It is similar to making a flax egg, but I like the end result better. I found the egg replacer to be less watery & more thick than a flax egg, enabling it a better binder.
  • Date Sugar: I love replacing sugar with dates but the process of boiling the date & chopping it up can be quite a bit of work. It also still usually ends up chunky & not distributed well. I love this date sugar because it is the same texture as sugar so mixes better, is healthy & tastes great! They make their date sugar out of just 2 ingredients, dates & oat flour.
  • Chai Protein Powder: I really liked baking with this protein powder. I have made chai bread before where I had to cook chai tea & infuse it into the bread. Baking with this chai powder was much easier & still yielded the same great taste.

So let me share my Chai Pronut recipe with you!

Chai Pronuts

  • Servings: 4
  • Print
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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 3/4 c garbanzo bean flour
  • 1/4 c chai protein powder
  • 1 tsp baking powder
  • 2 T date sugar
Wet Ingredients:
  • 1 T egg replacer + 3 T water
  • 1/4 c unsweetened nondairy milk
  • 1/2 c unsweetened apple sauce

Directions

  1. Preheat the oven to 350F.
  2. Spray 4 donut tins with non-stick cooking spray.
  3. Add all dry ingredients to a large bowl & whisk.
  4. In a medium sized bowl mix the 1 T egg replacer with 3 T water.
  5. Add in the nondairy milk & apple sauce to the medium size bowl & whisk.
  6. Pour the wet ingredients into dry & whisk until well combined.
  7. Distribute batter among the 4 tins.
  8. Bake at 350F for 13-15 minutes.
  9. Allow to cool before removing. I topped mine with plain yogurt, butterfly tea & bee pollen. Enjoy!

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And don’t forget your veggie burgers next time you camp šŸ™‚

 

Lunch / Dinner

Carrot Dog

So I know the concept of the ‘Carrot Dog’ sounds ridiculous. I am a veggie lover & even I didn’t try it when this first became a hit. I am here to tell you that it’s true, the Carrot Dog is amazing! It really tastes like a hot dog- in a good way šŸ™‚

Some things I would recommend:

  • Make sure you cook it until it is soft throughout. At my second attempt of the carrot dog I didn’t steam it long enough & it was not as good.
  • I suggest marinating it for 24 hrs or overnight. Some recipes say 4 hrs but I think the longer the better.
  • Have fun with it! I used an eggplant, flatout & sweet potato as a bun for it. All were delicious!

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Carrot Dog

  • Servings: 2
  • Difficulty: easy
  • Print
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Credit: thekellydiet.blog

Ingredients

  • 2 large carrots
  • 1/2 c water
  • 3T Braggs Liquid Aminos
  • 2 tsp onion powder
  • 1 tsp paprika
  • 1/2 T dijon mustard
  • 3/4 water

Directions

  1. Cut off ends of carrots & peel.img_2939
  2. Place carrots into a pan with the 1/2 c water. Cover with a lid & simmer for 15 minutes or until very soft, like a hot dog.
  3. While that is cooking mix the rest of the ingredients in a bowl or tupperware that will fit your carrots.
  4. Place your steamed carrots into the mixture. Cover & place in the fridge to marinate overnight.img_2948
  5. Before eating place everything, including the marinade back into the pan. Cover & simmer for another 15 minutes or until soft through. Enjoy!

Bun Ideas: I used a roasted eggplant, Flatout’s Rosemary & Olive Oil flat, & a baked sweet potato. All were excellent!

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What bun will you use?!

Lunch / Dinner

Chickpea Veggie Burgers

Related imageWhen someone thinks of the 4th of July what usually comes to mind?

  • Fireworks
  • Warm weather
  • Friends & Family
  • Games
  • Alcohol
  • And of course, Grilling

As I knew I was going to be traveling to my parents cottage for the 4th, I asked my mom if she would pick up some frozen veggie patties that I could grill. I wanted to make it as easy as possible as I knew she would already be doing a lot of cooking.

Instead she responded asking if I wanted to make my own, which of course I did.

These Chickpea Veggie Burgers are fast & easy to make, yummy & a great food prep idea as well. Get out your grill!

 

 

Chickpea Veggie Burgers

  • Servings: 6 patties
  • Difficulty: easy
  • Print

Ingredients

  • 1 can chickpeas (drained & rinsed)
  • 1 c oats
  • 1/2 red onion, diced
  • 1 small zuchinni, grated
  • 1/4 c fresh cilantro, finely chopped
  • 1 T hot sauce
  • 2 T natural nut butter or tahini
  • 1 tsp cumin
  • Dash of cayenne
  • 1 tsp garlic powder
  • Pinch of himalayan salt
  • Black pepper to taste
  • 2 T avocado or olive oil

Directions

  1. Add chickpeas to a bowl & mash with a fork
  2. Add the rest of the ingredients to the bowl
  3. Mix everything together with your hands until well distributed & combined
  4. Form mixture into 6 patties (can seal & refrigerate or freeze for later if food-prepping)
  5. Grill at 400F for about 20 minutes, flipping halfway through (You can also cook these in a pan if desired)
  6. Add toppings or make a yummy bowl along with other grilled veggies!

What are you favorite vegetables to grill?!