Lunch / Dinner

Jicama & Cauliflower Buffalo Bites

 

 

I am obsessed with my ‘Buffalo Cauliflower Steak‘ recipe. Because I could eat it every day I decided to try to make it even healthier without compromising taste.

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How I’ve changed the recipe:

  • I used half the amount of hot sauce cause the first one is reallyyyy hot. You can leave it with the full amount though. All depends on your desired heat level.
  • I reduced the amount of flour used.
  • I replaced the sprouted spelt flour with coconut and garbanzo bean flour.
  • I adjusted the spices a bit.
  • I tried baking jicama in the buffalo batter!
  • I added a vegan yogurt sauce to dip it in. This also helps with the heat 🙂

I personally loveddd how this turned out. I ate the entire cauliflower by myself and didn’t have to have any guilt about it.

You can check out the original recipe here to see which you might prefer or if you want to try making something somewhere in the middle of these two recipes.

Now on to the new version!

Jicama & Cauliflower Buffalo Bites

  • Servings: 1-3
  • Difficulty: easy
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Credit: thekellydiet.blog

Ingredients

Ingredients:

  • 1 head cauliflower (I used an orange one)
  • 1/3 of a jicama
  • 1/2 T flaxseed
  • 2 T garbanzo bean flour
  • 1 T coconut flour
  • 1/4 – 1/2 c hot sauce (depending on desired heat level)
  • 1/4 c non-dairy milk
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp taco seasoning (I used Flavor God)
  • 1/4 tsp ground pepper

Yogurt Dipping Sauce:

  • Non-dairy greek yogurt mixed with just a little cumin

Directions

  1. Preheat your oven to 350F.
  2. Chop your head of cauliflower either into steaks, florets, or both.
  3. Cut the skin off your jicama and cut into fry shapes.
  4. Add the rest of the ingredients to a large bowl & mix until combined.
  5. Dip cauliflower & Jicama on all sides into the sauce.
  6. Place onto a baking sheet lined with parchment paper.
  7. Bake for 35 minutes minutes or until crispy.
  8. Mix in a little cumin into non-dairy greek yogurt for a dipping sauce.
  9. Serve straight out of the oven after slightly cooled. 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

And so everyone knows, tomorrow is my dog’s 3rd birthday!!!

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Lunch / Dinner

Vegan Buffalo Cauliflower Steak

So this IS the best dinner I have eaten in months. I feel like I could eat it every day it was so good.

This recipe makes Vegan Buffalo Cauliflower. You can use one head of cauliflower to make ‘Steak‘ and ‘Taco Meat.’ Cut your cauliflower length wise to make steak slices, and the rest of the head into florets for your taco meat.

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You will first make your buffalo sauce and then mix your cauliflower into that.

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Personally I like my Buffalo Cauliflower Steak plain because it was so good on it’s own I didn’t want anything else in my bite. However, making it into a layered sandwich sounds pretty good too 🙂

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I recommend all of my recipes of course!

But please, do not miss out on making this one!!!

Buffalo Cauliflower Steak

  • Servings: 4
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:

  • 1 head cauliflower (I used an orange one)
  • 1 T flaxseed
  • 1/2 c sprouted spelt four
  • 1/2 c non-dairy milk
  • 1/2 c hot sauce
  • 1/2 c water
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp taco seasoning (I used Flavor God)
  • 1/4 tsp ground pepper

Directions

  1. Preheat your oven to 400F.
  2. Chop your head of cauliflower either into steaks, florets (for tacos), or both.
  3. Add the rest of the ingredients to a large bowl & mix until combined.
  4. Add cauliflower into the bowl & mix in the sauce.
  5. Spread onto a baking sheet lined with parchment paper.
  6. Bake for 35 minutes minutes or until crispy. Eat as is or make into a sandwich or tacos! 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

I hope everyone had a great weekend!

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Lunch / Dinner

Curried Butternut Squash Power Bowl

Well hi guys!

Happy Sunday. Who is doing some food prep today?!

I feel like Sundays are my wellness days. You don’t have to rush a work out. You can make a healthy breakfast at home, spend time with pets & friends, maybe go for a hike & even do some food prep for the week!

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I’ve been out of curry for about a month & finally remembered to buy it at the store today. Is anyone else horrible at using their shopping list at the grocery store?!

I also had half of a butternut squash leftover so wanted to make a crockpot with both these ingredients for some food prep.

And that’s how we landed with this ‘Curried Butternut Squash Power Bowl.’ Enjoy!

Curried Butternut Squash Power Bowl

  • Servings: 5
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 c lentils (I used green)
  • 1/2 c quinoa
  • 1/2 a large butternut squash, cubed (or about 2 c cubed)
  • 2 large handfuls kale/spinach
  • 1/4 red onion, diced
  • 1, 15 oz can diced tomatoes
  • 1, 15 oz can tomato sauce
  • 1 c veggie broth
  • 1 tsp garlic powder
  • 1 tsp curry
  • 1 tsp cumin
  • 1 tsp gram masala
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • dash pink himalayan salt

Directions

  1. Add all ingredients to a slow-cooker.
  2. Stir. Cook on high heat for 4 hours or low heat for 8. Serve hot or cover & refrigerate for a food prep!

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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

And this is what my dog is doing currently as I am blogging, lol 🙂

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Lunch / Dinner

Creamy, Indian Chickpea Salad

Haven’t you heard?! 

The best things in life are cruelty free!

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Just like this Creamy, Indian Chickpea Salad! This recipe makes for a great food prep. You can also easily make it your own by replacing or adding different veggies or herbs & adjusting the spices.

Make this high protein & fiber meal your own! What would you add or remove to it?!

Creamy, Indian Chickpea Salad

  • Servings: 4
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Veggie Ingredients:

  • 1 purple sweet potato, baked & diced
  • 1 can chickpeas, rinsed
  • 1 cucumber, peeled & diced
  • 1/4 red onion, diced
  • 1 c spicy sprouts

Dressing:

  • 1/2 c non-dairy yogurt
  • Juice from 1 lime
  • 1 tsp ground cumin
  • 1/2 tsp cayenne
  • 1/4 tsp garlic powder

Directions

  1. Add your veggie ingredients to a large bowl.
  2. Mix the dressing ingredients, separately.
  3. Add the dressing to the veggies & use clean hands to mix until combined.
  4. Top with dried cranberries if desired. Serve immediately or cover & refrigerate for food prep. 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

I hope everyone had a great weekend!

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Lunch / Dinner

Beet Mac & ‘Cheeze’

 

I cannot lie, this turned out soooo amazing I think I might be a genius! 

Can I give myself genius status?

I turned beets & carrots into a completely healthy Mac & Cheese, so I’m going to go with yes!

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Banza noodles are the only noodles I use because they are made from chickpeas! Give me a noodle that is full of fiber & protein and I’m thrilled.

So do your body & taste buds a favor and make this Mac & Cheeze!

Beet Mac & 'Cheeze'

  • Servings: 2
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 2 red beets, chopped
  • 1 C baby carrots, chopped
  • 1/4 of a red onion, chopped
  • 1 tsp garlic powder
  • 1/4 tsp turmeric
  • Juice from 1/3 of a lemon
  • 1-2 C veggie broth
  • 1/4 C nutritional yeast
  • A few pieces of fresh basil (optional)
  • Chickpea Noodles (I use Banza)

Directions

  1. Add your beets, carrots, onion, garlic powder, turmeric & lemon juice to a slow-cooker.
  2. Add in just enough vegetable broth so that the bottom of the crockpot is covered but veggies are not completely immersed.
  3. Stir, cover & cook on high heat for 4 hrs.
  4. When veggies are about done, transfer just the broth from the crockpot to a small pan to cook your noodles in. Add in 1 C noodles & cook until tender.
  5. Add the remainder of your crockpot to a food processor or high speed blender along with your basil & nutritional yeast. (You can leave some veggies in the slow-cooker to top your plate with at the end).
  6. Blend until everything is combined.
  7. Plate your noodles & top with the beet sauce. 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 Saturday from the #1 Beet lover, my dog, Batman!

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Lunch / Dinner

Spicy Cucumber Noodle Bowl (containing 2 minute, creamy cheese sauce)

If you don’t use Nutritional Yeast/ Nooch, you have to start!

Not only does this superfood give your food a cheesy taste. It is also loaded with vitamins, contains protein & is low in calories.

I add nooch to soups & sauces as well as sprinkle it directly on cooked veggies & popcorn. You can buy it in bulk containers at stores like Whole Foods. You can also buy it on Amazon. I usually buy Bragg’s.

Okay so this post contains a simple, 2 minute Vegan BEAN Cheese Sauce. Tomorrow I will post a VEGGIE Cheese Sauce that will feature a pretty killer Vegan Mac n Cheese recipe.

Read til the bottom of the post as I will share the flatbread I made with my leftover sauce as well!

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Spicy Cucumber Noodle Bowl (containing 2 minute, creamy cheese sauce)

  • Servings: 1-2
  • Difficulty: easy
  • Print

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Ingredients

Creamy Cheese Sauce :img_2071
  • 1 can white beans (drained & rinsed)
  • 1/4 c Nutritional Yeast/ Nooch
  • 1/2 tsp garlic powder
  • 1/4 c unsweetened plant-based milk of choice
Roasted Veggies:

(Feel free to use any other veggies you have on hand)

  • Handful of broccoli
  • Handful of cauliflower florets
  • 1/2 a Japanese eggplant, thinly sliced
  • Organic white wine vinegar
Bowl Base:

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  • 1/2 a large spicy cucumber, spiralized
  • 1/4-1/3 c Italian Seitan
  • 2 leaves of rainbow chard, chopped
  • Crushed red pepper

Directions

Roasted Veggies:
  1. Preheat the oven to 400F.
  2. Add the broccoli, caulifower & eggplant to a small pan.
  3. Pour a small amount of the organic white wine vinegar on top of veggies (about 2-3 T) & stir to ensure all veggies are covered.
  4. Bake for 15 minutes.
Creamy Cheese Sauce:
  1. Add all cheese sauce ingredients to a blender.
  2. Blend until smooth.
Bowl Base:img_2052
  1. Add spiralized cucumber, Italian seitan & chard to a pan.
  2. Cook on medium heat for about 5 minutes. Stir in desired amount of cheese sauce, cover & cook for another 5 minutes.

Bowl:

  1. Transfer the spiralized cucumber mixture to a bowl.
  2. Top with roasted veggies.
  3. Sprinkle with desired amount of crushed red pepper.
  4. Store leftover cheese sauce in a closed container/jar in the fridge. Enjoy!

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Look at my dog patiently waiting for some veggie leftovers 🙂

 

LEFTOVERS :)))))

Here is a super simple, quick, easy, healthy & yummy dinner to make with your leftover cheese sauce.

I love Flatout flatbreads. Most of their flats have a good amount of fiber & protein. They are great topped with vegan pizza ingredients, hummus & veggies, etc & then grilled or baked.

For this recipe I used their multi-grain Flatout. I also like their protein flat as well.

Veggie Flatbread

  • Servings: 1
  • Difficulty: easy
  • Print

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Ingredients

  • One Flatout Flatbread
  • Your leftover vegan creamy cheese sauce
  • Veggies of Choice. I used: Kale, spinach, cauliflower florets, peppers, tomato & italian seitan.

Directions

  1. Preheat oven to 375F.
  2. Spread with cheese sauce & top with veggies.
  3. Bake for about 6 minutes or until crispy. I added a bit of cilantro & sprinkled my flat with more nooch before eating. Enjoy!

*Can saute veggies prior to baking as well.

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