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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Lunch / Dinner

Slow-cooker, Butternut Squash Apple Soup

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

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Now for some soup!

Friends,  I loveeee this recipe. Now let me tell you why!

It is:

  • So easy to make. Thank you whoever invented the slow cooker.
  • Colorful (no filters here!)
  • Full of vitamins
  • Creamy
  • Full of flavor
  • Delicious
  • Calming

Toppings I like on this soup are pomegranate seeds, diced avocado and homemade baked tortilla chips.

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Butternut Squash, Apple Soup

  • Servings: 2 bowls, 4 cups
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 butternut squash
  • 1 apple, chopped
  • 1/3 red onion
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/2 tsp pink himalayan salt
  • 2-3 c vegetable broth

Directions

  1. Peel and remove any seeds from your butternut squash. Chop and add to your crockpot/ slow-cooker.
  2. Add the rest of the ingredients to your pot.
  3. Mix & cook on high heat for 4 hours, or low for 8.
  4. After this time, everything should be soft. Use an immersion blender or transfer to food processor or blender. Blend until smooth & creamy.
  5. Top with 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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Lunch / Dinner

Slow-cooker, Creamy Sweet Potato Ginger Soup

Hello friends!

Ah, I love this recipe. I have made it a few times. You can make this recipe with regular sweet potatoes or purple ones for different vitamins & a fun color!

This soup is easy to make, creamy, delicious & healthy. What makes it even more fun are toppings!

Try topping this soup with seasoned & roasted chickpeas & diced avocado…

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OR homemade baked tortilla chips!

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Slow-cooker, Creamy Sweet Potato Ginger Soup

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

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Credit: thekellydiet.blog

Ingredients

  • 2 sweet potatoes, scrubbed & chopped (leaving the skin on)
  • 1 red apple, chopped
  • 2 carrots, chopped
  • 3 c vegetable broth
  • 1/2 T ground ginger
  • 1 tsp pink himalayan salt

Directions

  1. Add all the ingredients to a slow-cooker.
  2. Mix & cook on high heat for 4 hours, or low for 8.
  3. When the sweet potato is soft, use an immersion blender or transfer in batches to a food processor or blender. Blend until smooth & creamy.
  4. Top with desired toppings like homemade tortilla chips, roasted chickpeas or diced avocado. 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

And some eskimo kisses for my sweet potato lover 🙂

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Lunch / Dinner

Butternut Squash Lentil Loaf

I love vegan meatballs & meatloaf. I have made them with vegan cheese, salsa, oats, coconut flour, quinoa, an assortment of veggies & more.

For this loaf I wanted:

  • the main ingredient to be lentils
  • a smokey flavor
  • a yummy homemade glaze
  • clean ingredients & a nutritious outcome

This loaf is great to make ahead of time & either bake or re-heat when desired. You can also freeze to un-thaw & reheat in the future.

You might also like my Mexican Vegan Meatloaf Muffins…

Mexican Vegan Meatloaf  🔸2 T flax (plus 1/3 c water) 🔸1/2 onion  🔸5 mini 🌶 s  🔸1/2 c chopped cilantro  🔸1 can black beans (drained & rinsed) 🔸1 can white beans (drained & rinsed) 🔸2/3 c vegan cheese 🔸1/2 c cornmeal  🔸1/2 c oats 🔸1/3 c salsa  Seasoning: 🔹 1 T chili powder 🔹1 tsp dried oregano  🔹 1 tsp cumin 🔹 3/4 tsp garlic powder 🔹pinch of Himalayan salt &black pepper Bake at 375 for 30 minutes in muffin tins- click pic for link to full instructions which can be found on my Instagram via this link@thekellydiet 

Butternut Squash Lentil Loaf

  • Servings: 1 loaf
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

Loaf:

  • 1 lb cubed butternut squash
  • 2 C dry brown lentils
  • 1 flax egg (Mix 1 T Flax with  3 T water & let sit for 5 minutes)
  • 1/2 T coconut oil
  • 1/2 onion, chopped
  • 2 carrots, chopped
  • 1 tsp minced garlic
  • 1/2 tsp cinnamon
  • 1/4 tsp paprika
  • 1/4 tsp turmeric
  • 1 C rolled or old fashioned oats
  • 1 T liquid aminos
  • 1 T balsamic vinegar

Glaze:

  • 1/3 C balsamic vinegar
  • 1/4 C tomato paste
  • 1 tsp raw, local honey or pure maple syrup
  • 1 tsp liquid aminos
  • 1/4 tsp mustard powder
  • 1/4 tsp cinnamon
  • 1/8 tsp paprika

Directions

  1. Preheat your oven to 450F.
  2. Spread your cubed squash on a baking sheet lined with a silpat. Bake for about 25 minutes or until roasted.
  3. Cook lentils according to instructions on bag.
  4. Mix your flax egg in a small bowl & set aside.
  5. Heat the coconut oil in a skillet on medium heat. Add in the onion, carrot, garlic, cinnamon, paprika & turmeric. Sauté until onions are translucent & the mixture is fragrant.
  6. When the squash & lentils are done, add all of your loaf ingredients to a large mixing bowl. Beat mixture on a high setting until squash is mashed & the batter is combined.
  7. Pour batter in a loaf pan sprayed with non-stick spray.
  8. Bake at 450F for 50 minutes.
  9. While the loaf is baking make the glaze by simmering your balsamic in a saucepan for 5 minutes. Remove from heat & whisk in the rest of your ingredients.img_6304
  10. After the 50 minutes of baking, remove the loaf from the oven, spread the top with your glaze & bake for another 5 minutes. Serve warm. Enjoy!

img_6332If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!See the source image

Use this loaf to warm you up during this cold season!

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Lunch / Dinner

Healthy Mexican Crockpot

I don’t mean to insult the Mexican cuisine by naming this a Mexican Crockpot. I realize it’s a very Americanized version of calling something Mexican. So yes this is an American calling their food Mexican but I thought it described the dish best so please don’t be insulted 🙂

Making lunches for the whole work week is a hassle. To make it easier on myself I usually make a big crockpot to use as my lunches for the week. Sure by the 4th or 5th day you may get sick of it, but that’s a great day to pick something up or go out to lunch. Only  buying lunch once a week… not bad for a tight budget & healthy life-style!

This recipe is very easy. Use it solely as a guideline. Remove any veggies, spices or grains you don’t like & add any in that you do! For example I’ve made similar crockpots adding quinoa & zucchini & using enchilada sauce instead of salsa.

Healthy Mexican Crockpot

  • Servings: 4
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 14 oz can diced green chiles
  • 1 15 oz can black beans, drained & rinsed
  • 1 1/2 c corn (I used a bag of frozen organic corn)
  • 1 red bell pepper (chopped)
  • 5 c sweet potato chunks (I also took the easy way out here using a bag of pre-chopped organic sweet potato)
  • 1/2 red onion, diced
  • 1/4 c nutritional yeast/nooch
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 3/4 c salsa
  • 3/4 c veggie broth

Toppings:

  • Avocado slices
  • Cilantro
  • Tomato

Directions

  1. Simply add all ingredients (except your toppings) to a crockpot.
  2. Stir & cook on high heat for 3 hours.
  3. Enjoy right away or use crockpot as a food prep. Top with desired toppings. Enjoy!

Make sure to try & fit some time in your day for exercise. Fuel your body right, exercise it & remember to be good to your head space.

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Lunch / Dinner

Vegan Sweet Potato Enchiladas

Quick side note: Some more simple recipes I post only on my Instagram: @thekellydiet.

Like my dinner last night…

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Spaghetti Squash seasoned with Italian Seasoning; tempeh, peppers, zucchini & mushrooms all sauteed in Liquid Aminos; added to a bowl with diced tomato & sprinkled with nutritional yeast. So delicious, easy, healthy & yummy. You could also top with pizza sauce, pasta sauce or salsa.

So, for more plant-based foods that may not get posted on the blog follow: @thekellydiet

K now for some Enchiladas!

Sweet Potatoes, Butternut Squash, Pumpkin. – 3 nutritious & yummy foods that are interchangeable in many recipes ~especially breads, smoothies & casseroles.

All are excellent sources of Vitamin A & C and have a ton of fiber.

So for these enchiladas I used sweet potato, but feel free to replace with butternut squash or pumpkin.

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These enchiladas are packed with nutrients & are extremely filling. I have made them four times & they have always been a crowd pleaser. I have made them with red & green enchilada sauce & enjoyed both.

So let’s get to the recipe!

Vegan Sweet Potato Enchiladas

  • Servings: 4-5
  • Difficulty: medium
  • Print

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Ingredients

  • One large sweet potato, cubed
  • 1/2 c raw cashews
  • 3/4 c salsa
  • 1 bell pepper, chopped
  • 1 15 oz organic box or can of black beans, drained & rinsed
  • 1 tsp himalyan salt
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • Handful of spinach/kale
  • 1/4 c nutritional yeast
  • 11-12 corn tortillas
  • 1 18 oz package of enchilada sauce
  • Sliced avocado, diced tomato & fresh cilantro, for serving

Directions

  1. Prep sweet potato by either piercing with a fork & baking at 400F for one hour or chopping it into cubes & steaming until soft.
  2. While that is cooking, soak cashews in warm water & set aside.
  3. Preheat oven to 350F.
  4. Drain cashews, then add to a blender along with the salsa & bell pepper. Blend until smooth.img_2342
  5. Add in beans, spices & kale/spinach & blend again until well combined.
  6. Pour mixture into a medium sized bowl. Stir in the sweet potato & nutritional yeast.img_2345
  7. Take out a 13X9 pan & pour just enough enchilada sauce to cover the bottom.
  8. Spoon filling into tortillas, fold them up & place seam-side down in the pan. Once all enchiladas are laid next to each other, cover them with the rest of the enchilada sauce.
  9. Bake at 350F for 30 minutes.
  10. Allow to cool slightly & serve with desired toppings. Enjoy!

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Are there any other veggies or spices you would add to the mixture?!