Breakfast · Dessert · Snack

Nut & Chia Jam raw bars

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Mashed Chickpea Salad.’ 

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Now for some raw bars!

Do you like Peanut Butter & Jelly? Well how about a raw bar made with Almond Butter & a Raspberry Chia Jam on top of a Cashew/date crust?!

Enticed?

Enjoy this raw bar as a filling start to your day or as a dessert to nip your sweet tooth in the butt.

Nut & Chia Jam raw bars

  • Servings: about 9 bars
  • Difficulty: medium
  • Print

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credit: @thekellydiet

Ingredients

Crust:

  • 1 c cashews (soaked for at least 6 hours)
  • 10 pitted dates
  • 1/4 c coconut flour
  • 1/2 tsp cinnamon

Middle:

  • Almond Butter

Top/ Chia Jam:

  • 1 c raspberries (or other berry of choice)
  • 3 T chia seeds
  • 1/2 T lime juice

Directions

  1. Add all your chia jam ingredients to a small pot on medium heat.
  2. Mash your berries & mix. Reduce heat to low until everything it combined. Allow to cool once done cooking.
  3. Drain & rinse your soaked cashews.
  4. Add that along with the rest of the crust ingredients to a food processor.
  5. Process until combined.  img_8765
  6. Take about 2 T of your crust ingredients and press it into the bottom of a muffin tin. Repeat until crust is gone.
  7. Spread 1 T of almond butter on top of the crust and freeze for 15 minutes.
  8. When that is done distribute your chia jam amongst the top of the almond butter.
  9. Freeze again until hard and you are able to remove the bars from the tin.
  10. Keep bars stored in the freezer in a container. Let sit for about 15 minutes at room temp before eating.

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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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Dessert · Snack

Raw Truffle Samoas

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Multigrain Struan.’ 

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It’s Girl Scout cookie season!

The good… they’re delicious.

The bad… it’s not hard to eat an entire sleeve of these yummy cookies in one day.

So here is a healthy version that not only tastes delicious, but will fill you up & give you energy! No more guilt when you indulge in a few of these truffles.

Raw Truffle Samoas

  • Servings: 10 truffles
  • Difficulty: medium
  • Print

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credit: @thekellydiet

Ingredients

  • 2/3 c unsweetened shredded coconut
  • 1 1/3 c oats
  • 1/3 c unsweetened cocoa or cacao powder
  • 8 pitted dates
  • 1 ripe banana
  • 2 T cacoa nibs
  • 2 T non-dairy milk
  • 1 T almond butter
  • 1/2 tsp vanilla extract
  • pinch himalayan salt

Directions

  1. Bake 1/3 of the coconut on a baking sheet at 400F for 5 minutes.
  2. While that is baking add to a food processor the other 1/3 of coconut along with the rest of the ingredients.
  3. Process until smooth like batter and combined.
  4. Roll 2 T of the dough into balls.
  5. Transfer your baked coconut flakes into a small bowl.
  6. Roll your doughs of ball into the toasted coconut flakes. img_7938
  7. Store in a sealed container in the fridge. 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

Enjoy the weekend!

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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!’

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Now for some brownies!

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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 pumpkin 
  • 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

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Credit: thekellydiet.blog @thekellydiet

Ingredients

Ingredients:
  • 1 c organic 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.

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Fudgey Pumpkin Brownies

  • Servings: 18
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog @thekellydiet

Ingredients

Ingredients:
  • 1 15 oz can organic 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!

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Happy Sunday!

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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!’

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Now for some pie!

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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 pumpkin 
  • 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

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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 used 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!

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Happy Baking 🙂

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Dessert

Gingerbread Birthday Cookies

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Vegan Enchilada Pie!’

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Now for some Gingerbread Birthday Cookies!

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These cookies are super healthy & insanely delicious!

The only sweetener is 2 T molasses and no oils are used.

They are soft, sweet and have such a great ginger- molasses flavor.

Cause here at The Kelly Diet you never have to compromise taste for health!

Gingerbread Birthday Cookies

  • Servings: 7 Cookie Drops
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c sprouted spelt flour
  • 1/2 c coconut flour
  • 2 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp himalayan salt
  • Desired amount of sprinkles (optional)
Wet Ingredients:
  • 1/2 c non-dairy milk
  • 1/3 c pumpkin spice apple sauce
  • 2 T molasses

Directions

  1. Preheat the oven to 350F. Line a baking sheet with a silpat & set aside.
  2. Add your dry ingredients to a large mixing bowl & whisk.
  3. Add in your wet ingredients and mix until combined.
  4. Use an ice-cream scooper to distribute 7 scoops of batter on ur baking sheet.
  5. Bake for 11 minutes. Enjoy!

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See ya next time!

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Breakfast · Snack

Sweet Potato Zucchini Cookies

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

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Now for some sweet potato cookies!

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Healthy ingredients like…

  • Organic Sweet Potato Puree
  • Zucchini
  • Apple sauce
  • Steel cut Oats
  • Quinoa Flour &
  • Dates

 make these cookies perfect for breakfast or a snack!

Sweet potatoes are high in many important nutrients. They contain a good amount of fiber as well as vitamin A, vitamin C, manganese and several other vitamins and minerals!

These cookies are also oil-free & sweetened only with dates!

Sweet Potato Zucchini Cookies

  • Servings: 7 cookies
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 c steel cut oats (blended into flour)
  • 1/2 c organic sweet potato puree
  • 1/4 c quinoa flour
  • 1/4 c no sugar added apple sauce
  • 1 small zucchini, shredded
  • 2 tsp cinnamon
  • 1 tsp baking soda
Additional:
  • 3 large dates, pitted & chopped

Directions

  1. Preheat the oven to 350F. Line a baking sheet with a silpat & set in the oven. (preheating your baking sheet will help result in crispier cookies)
  2. Add all ingredients, except the dates, to a large mixing bowl & beat until combined.
  3. Fold in your dates.
  4. Remove baking sheet from the oven. Use an ice-cream scooper to distribute 7 scoops of batter on your silpat.
  5. Flatten & smooth each with a spoon.
  6. Bake for 12 minutes. Enjoy!

Now get Baking!

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Dessert · Snack

Ginger Apple Bread

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

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Now onto this ‘Ginger Apple Bread.’

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This healthy dessert bread is:

  • oil-free
  • low in sugar
  • moist
  • fiber & protein packed (thanks to ingredients like quinoa flour)
  • clean
  • great anytime of the day
  • delicious with chunks of apple and a hint of ginger!

Ginger Apple Bread

  • Servings: 9 thick slices
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 1/2 c organic sweet potato puree
  • 1/2 c unsweetened apple sauce
  • 1/2 c non-dairy milk
  • 1/3 local raw honey
  • 1 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
Dry Ingredients:
  • 1 1/2 c organic sprouted spelt flour
  • 1/2 c quinoa flour
  • 1/2 tsp pink himalayan salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1/4 tsp ground cloves

Additional:

  • 1 medium apple, diced

Directions

  1. Preheat the oven to 350F.
  2. Spray a loaf pan with non-stick cooking spray & set aside.
  3. Add all your wet ingredients to a large mixing bowl & whisk until combined.
  4. Add in the dry ingredients & beat until combined.
  5. Fold in the diced apples.
  6. Pour the entire batter into a loaf pan & smooth.
  7.  Bake for about 50 minutes or until edges are crispy &  a knife inserted comes out clean.
  8. Allow to cool before slicing. Keep stored in a container for up to 4 days. Enjoy!

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Hope everyone had an amazing weekend!

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