Snack

Pumpkin Persimmon Cornbread

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like  all of these delicious treats:)

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Pumpkin + Persimmons + Cornbread…. would you have put that combination together? Probably not, but don’t let that scare you! This unique combination results in a bread that is flavorful & just the right amount of sweet.

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Pair this  bread with some homemade soup for a delicious warm meal 🙂

Pumpkin Persimmon Cornbread

  • Servings: 1 loaf
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 1 c canned light coconut milk
  • 1 c pumpkin puree
  • 1/4 c unsweetened applesauce
  • 1/4 c raw, local honey or pure maple syrup
  • 2 tsp apple cider vinegar (ACV)
Dry Ingredients:
  • 1 1/2 c cornmeal
  • 1 c wholewheat flour
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • pinch of pink Himalayan salt
  • 1 tsp baking soda
  • 1 tsp baking powder
Fold Ins:
  • 1/2 c diced persimmon

Directions

  1. Preheat the oven to 350F. Spray a 9×9 loaf pan or similar with non-stick cooking spray & set aside.
  2. Add your dry ingredients to a large mixing bowl. Whisk until combined.
  3. Add in your wet ingredients and whisk again.
  4. Fold in your diced persimmons.
  5. Pour batter into your pan & bake for 40 minutes or until the edges are golden brown and a knife inserted comes out clean. Enjoy!

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

I hope everyone enjoyed the weekend!

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Lunch / Dinner

Roasted Asparagus, Split Pea Soup

This soup is an easy twist on my Slow- Cooker, Coconut Split Pea Soup!

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Why Split Peas?!

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Why this soup?! It is…

  • Creamy
  • Full of flavor
  • Unique
  • Very filling
  • Healthy
  • Vegan
  • Easy to make
  • Clean
  • Simply delicious

If you love creamy soup, step right up! 

Roasted Asparagus, Split Pea Soup

  • Servings: 4
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 lb (2 cups) green split peas, rinsed & sorted
  • 1/2 large red onion, chopped
  • 2 large carrots, chopped
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1 1/2 tsp cumin
  • 1/4 tsp cardamom
  • 1/4 tsp cinnamon
  • 4 c vegetable broth + more to reach desired consistency
  • 1 can light coconut milk
  • Pinch of pink himalayan salt

Additional:

  • 20 fresh mint leaves
  • 8 thick or 15 thin asparagus stalk
  • 2 limes

Directions

  1. Add all of your ingredients, except for the mint leaves, asparagus & lime to a crockpot.
  2. Stir, cover & cook on low heat for 8 hours or high heat for 4 hours.
  3. When your crockpot is about done. Preheat your oven to 425F. Roast your asparagus for 15 minutes on a baking sheet lined with a silpat.
  4. When soup is done & asparagus is roasted, transfer both to a food processor or high speed blender, such as a Vitamix. Add in the mint leaves & squeeze in your limes. Blend until smooth. Add more vegetable broth & blend if wanting a creamier consistency.
  5. Serve hot. Enjoy!

*If you were wondering what my side is, it’s Jicama Fries! Simply Bake jicama in a little white wine vinegar, turmeric & sugar-free taco seasoning!

Have a great night guys!

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Lunch / Dinner

Spicy Tofu Filling (great for tacos or on a bun!)

So awhile ago I made ‘Tofu Sloppy Jo’s.’ I wanted to re-create the recipe by making them more spicy & serving the filling in yellow corn tortillas for some yummy tacos.

They turned out great!

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I love this recipe because it is…

  • quick & easy to make
  • nutrious
  • filling
  • delicious
  • versatile

Spicy Tofu Filling (great for tacos or on a bun!)

  • Servings: 2-3
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1/2 block firm tofu
  • 1/2 c fresh chopped bell pepper or 1/4 c canned & diced green chiles
  • 1 tsp apple cider vinegar
  • 2 T liquid aminos
  • 2 T organic ketchup
  • 1 T dijon
  • 1/2 tsp cayenne (adjust to your desired spice level)
  • 1/4 tsp turmeric
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder

Directions

  1. Heat a non-stick skillet on medium temperature & add in your tofu.
  2. Chop your tofu with a spatula into tiny pieces.
  3. Add the rest of your ingredients to the skillet/pan & stir.
  4. Cover your skillet & allow to cook on medium to low heat for about 10 minutes, stirring occasionally.
  5. Serve warm in yellow corn tortillas or on a whole-grain sprouted bun with desired toppings. 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

What will you make with this filling?!

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

Golden Soup (slow cooker version)

Golden Soup!

I love this soup because it is…

  • made from vegetables.
  • creamy.
  • a beautiful color.
  • flavorful.
  • filling.
  • nutritious.
  • easy to make.

I hope you enjoy 🙂

Golden Soup (slow cooker vesion)

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

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Credit: thekellydiet.blog

Ingredients

  • 1 small to medium sized head cauliflower
  • 10 mini bell peppers (assorted colors – yellow, orange, red)
  • 1/2 onion, chopped
  • 2 1/2 c veggie broth
  • 1 tsp minced garlic
  • 1 tsp Flavor God everything Spicy seasoning or crushed red pepper to taste
  • 1/4 tsp turmeric

Directions

  1. Chop your head of cauliflower into florets & add to your crock-pot.
  2. Cut stems off the top of your peppers & discard. Chop the peppers & add to your pot.
  3. Add in the rest of the ingredients.
  4. Stir & cook on high heat for 2 1/2 hours.
  5. Transfer mixture to a high speed blender or food processor & blend until smooth. Serve hot. 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 a happy holidays from this reindeer 🙂

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Lunch / Dinner

Roasted Cauliflower & Bean Soup

Don’t forget to check out my instagram @thekellydiet for more recipes not posted on the blog, like this ‘Crispy Banana Bake.’ 🙂

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A fair warning about this soup, if you do not like beans you will hate this soup. If you love beans, like me, than namaste.

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Feel free to change this soup around. This time I used steamed cabbage but I have also made it with kale & spinach.

In addition, this is a very thick soup because that is how I like it. If you prefer your soups not as thick simply add more veggie broth to yours.

I hope you enjoy!

Roasted Cauliflower & Bean Soup

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

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Credit: thekellydiet.blog

Ingredients

  • 1 medium sized head caulifower
  • 1/4 head purple cabbage (can replace with kale/spinach – would not need to steam)
  • 2 c veggie broth (or more for desired texture)
  • 1 can white beans (drained & rinsed)
  • 1 tsp garlic powder
  • 1/2 tsp pink himalayan salt
  • 1/2 tsp ground pepper
  • 1/4 c nutritional yeast/ nooch

Directions

  1. Preheat your oven to 450F.
  2. Chop your head of cauliflower into florets. Place on a baking sheet, drizzle with a little white wine vinegar. Sprinkle with a little turmeric & mix.
  3. Bake for 20 minutes.
  4. Chop 1/4 head purple cabbage & steam until tender.
  5. Add your roasted cauliflower &  steamed cabbage to a food processor along with your veggie broth, garlic powder, salt & pepper. Blend until smooth.
  6. Transfer your mixture to a medium sized pot & heat.
  7. Stir in your nutritional yeast & serve warm. 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 stay warm out there 🙂

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Snack

Pumpkin Persimmon Cornbread

Pumpkin + Persimmons + Cornbread…. would you have put that combination together? Probably not, but don’t let that scare you! This unique combination results in a bread that is flavorful & sweet without being overwhelming.

Pair this  bread with some homemade Butternut Squash Soup for a delicious warm meal 🙂img_5582

Pumpkin Persimmon Cornbread

  • Servings: 1 loaf
  • Difficulty: easy
  • Print
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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 2 tsp apple cider vinegar (ACV)
  • 1 c canned light coconut milk
  • 1 c pumpkin puree
  • 1/2 c unsweetened applesauce
Dry Ingredients:
  • 1 c oat flour
  • 1 1/2 c cornmeal
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • pinch of pink Himalayan salt
  • 1 tsp baking soda
  • 1 tp baking powder
Fold Ins:
  • 1/2 c diced persimmon

Directions

  1. Preheat the oven to 350F. Spray a 9×9 loaf pan or similar with non-stick cooking spray & set aside.
  2. In a small bowl whisk your ACV with the coconut milk & let sit for 10 minutes.
  3. Add the rest of your wet ingredients to a large mixing bowl. Whisk until combined then stir in your ACV mixture.
  4. In a medium sized bowl add all of your dry ingredients. Mix until combined.
  5. Use a wooden spoon to slowly combine wet ingredients into dry.
  6. Fold in your diced persimmons.
  7. Pour batter into your pan & bake for 40 minutes or until a knife inserted comes out clean. 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 for those of us who struggled to get up this morning, so did my dog. See the source image

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