diy

Exfoliating Lavender Soap

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Gingerbread Overnight Oats’!

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And for something a little different from the normal Kelly Diet post… we are making soap!

With only 4 items you can make natural soap for yourself or as a crafty Christmas present!

For this soap you will need:

  1. Oatmeal Soap Base
    • relieves itchy skin
    • natural acne treatment
    • reduces wrinkles
    • radiates skin
  2. Lavender Oil
    • anti-inflammatory
    • detoxifies
    • heals
    • calms
  3. Dried Lavender Flowers
    • exfoliating
  4. Soap Molds

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I love the calming effects of lavender. Adding it to a relaxing shower or bath makes it even better!

So make this soap for yourself or spread the love by sharing with others 🙂

Exfoliating Lavender Soap

  • Servings: 10 (9.2x8.9x2 in.) soap bars
  • Difficulty: easy
  • Print

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Ingredients

credit: @thekellydiet

  • Soap molds (I bought a 2 pack silicone soap mold- 9.2X8.9X2 in)
  • Organic Dried Lavender Flowers
  • 2 lb oatmeal soap base
  • Lavender essential oil

*I bought all my products off of Amazon Prime

Directions

  1. Cut your oatmeal soap base into squares and add to a large pot.img_6210
  2. Place your pot on the stove and bring to medium heat. Cover and wait for soap to melt completely, stirring occasionally.
  3. Once your soap is liquid add in about 30 drops of lavender essential oil. Stir.
  4. Add in 1 to 2 handfuls of dried lavender flowers and stir again. (Your flowers will float to the top.)img_6211
  5. Pour and distribute the mix into your soap molds.
  6. Freeze for about 30 minutes or until hardened throughout.
  7. Remove from molds and voila you made soap!

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Happy Holidays!

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Snack

Pumpkin Protein Cookie Cake

Before diving into this amazing recipe, remember to check out my Instagram, @thekellydiet for more recipes not on the blog!

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Like this ‘Cheezy Vegan Pea Soup!’

So what is a  Pumpkin Protein Cookie Cake?

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It’s a healthy dessert made from ingredients like pumpkin, oats and coconut flour.

But gets it’s delicious flavor from peanut flour, honey/agave & non-dairy chocolate chips!

So eat this yummy power creation for breakfast, a snack, or dessert! Enjoy!

 

Pumpkin Protein Cookie Cake

  • Servings: about 4-6
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c oats (gluten free if needed)
  • 1/2 c garbanzo bean flour
  • 1/2 c peanut flour (I used PB2)
  • 1 tsp baking powder
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1 T flax
  • 1 1/2 c pumpkin puree
  • 1/2 c unsweetened apple sauce
  • 1/3 c raw honey or agave
  • 1/4 c non-dairy milk
  • 1 tsp vanilla extract
Fold ins:
  • Non-dairy chocolate chips

Directions

  1. Preheat the oven to 350F. Spray an 8×8 pan or similar with coconut oil spray & set aside.
  2. Add all your dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients a medium sized bowl & mix until combined.
  4. Pour your wet ingredients into your dry & mix until just combined.
  5. Fold in your choice chips.
  6. Pour your batter into your pan & smooth with a spatula so that it is evenly distributed.
  7. Bake for 30 minutes or until a toothpick comes out clean.
  8. Remove, allow to cool & top with drizzled prepared peanut flour or nut butter of choice. 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

Later Skaters.

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Breakfast · Snack

Sweet Pumpkin Oat Bread

This healthy Sweet Pumpkin Oat bread is moist, delicious & sure to energize your day. Start your day off with 2 slices of this bread & you’ll be good till lunch! That’s not to say that I didn’t eat the whole loaf in one day….. #EveryTime

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What makes this bread healthy?

The main ingredients are all great sources of energy:

  • oats
  • coconut flour
  • pumpkin 
  • honey (also an antioxidant power house!)

This bread is also oil free and dairy free, per usual 🙂

Sweet Pumpkin Oat Bread

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

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 2 c oats (gluten free if needed)
  • 2 T coconut flour
  • 1/2 T baking powder
  • 2 tsp cinnamon
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1 T flax
  • 1 1/2 c pumpkin puree
  • 1 c unsweetened non-dairy milk
  • 1/4 c raw honey or agave
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
Fold ins:
  • Dried Cranberries

Directions

  1. Preheat the oven to 325F. Spray a loaf pan with non-stick cooking spray & set aside.
  2. Add all your dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients a medium sized bowl & mix until combined.
  4. Pour your wet ingredients into your dry & mix until just combined.
  5. Fold in your cranberries.
  6. Pour your batter into your loaf pan & smooth with a spatula so that it is evenly distributed.
  7. Bake for 50 minutes. 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 that’s a good night for me. See you later guys!

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Breakfast · Snack

Slow-Cooker Baked Pumpkin Oatmeal

MMM… what’s that smell?img_3102

It’s Baked Pumpkin Oatmeal cooking in the Crock-pot & does it smell good!

This slow-cooker oatmeal is different than your average oatmeal because it’s thickened up while maintaining that creamy texture!

You won’t need a spoon for this oatmeal. Grab a fork & you’ll be good to go!

Why you will love this baked oatmeal:
  1. The warm pumpkin spice smell & taste.
  2. The thick & creamy texture.
  3. It makes for an excellent food prep.
  4. It is high in fiber & protein.
  5. It is low in calorie & fat.

Overall, it is healthy & delicious!

Slow- Cooker Baked Pumpkin Oatmeal

  • Servings: 4
  • Difficulty: easy
  • Print
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Credit: thekellydiet.blog

Ingredients

Note* This recipe uses rolled/ old-fashioned oats which is why the cooking time is so short. Steel cut oats would need a longer cooking time.

  • 2 c rolled or old-fashioned oats
  • 1 c pumpkin puree
  • 3 c unsweetened plant-based milk of choice
  • 1/4 c pure maple syrup (optional)
  • 1/2 T cinnamon
  • 1/2 T pumpkin pie spice
  • Pinch of pink himalyan salt
  • 1/2 c muesli + more to sprinkle on top

Directions

  1. Add all ingredients, except the muesli, to a slow-cooker.
  2. Stir & cook on low for about 1.5 hrs.
  3. When the liquid is absorbed & texture is thick, stir in the muesli.
  4. Allow to cool slightly. Eat right away or transfer to jars, sprinkle with additional muesli, cover & store in the fridge. Eat cold or reheated. Enjoy!

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Wouldn’t you get out of bed for the warm smell of pumpkin cooking?!

Breakfast · Snack

Carrot Cake Baked Oatmeal

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Lately I’ve been trying to keep in mind that I shouldn’t judge ones food choices just like I wouldn’t want someone to judge mine. While I wish that no one would eat meat, I shouldn’t think critically of others opinions.

My hopes are to inspire others to eat less meat & more plants for their own health & for the environment.

So today I just want to remind people to keep in mind a little SOUL (Seasonal, Organic, Unprocessed & Local foods) in order to respect & love our bodies & our planet.

Below I am going to share my recipe for Carrot-Cake Baked Oatmeal Bars that I made this past weekend. See if you can incorporate some soul into it! Can you find local & organic oats & carrots at the Farmers Market? Can you use pure maple syrup that isn’t processed or combined with unnatural ingredients? Can you find any seasonal fruits that you may want to add to the mixture?

Can you share your veggies with anyone? ~ pets included 🙂

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Carrot Cake Baked Oatmeal

  • Servings: 6
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 2 1/2 c rolled oats (gluten-free is necessary)
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp Himalayan salt

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Wet Ingredients:
  • 1 1/2 c lightly packed shredded carrots (I used colorshed/ rainbow shredded carrots)
  • 2 1/4 c unsweetened plant-based milk of choice
  • 1/3 c pure maple syrup
  • 2 tsp pure vanilla extract
  • 1 T freshly grated ginger (or 1 tsp ground ginger)img_2228
Optional Fold Ins:
  • 1/4 c dried cranberries
  • 1/2 c chopped walnut halves
  • Seasonal Fruit/berries

Directions

  1. Preheat the oven to 375F.
  2. Lightly spray a 9×9 (or similar size) baking pan with non-stick cooking spray.
  3. In a large bowl mix together all dry ingredients.
  4. In a medium sized bowl whisk together all wet ingredients.
  5. Pour wet into dry & stir until combined.
  6. Fold in cranberries, walnuts or some seasonal fruits if desired.
  7. Pour mixture into your prepared dish.
  8. Smooth with a spoon & press down on the oatmeal with the spoon (or your hand) so the oats sink into the milk.
  9. Bake uncovered for 35 minutes or until lightly golden along the edges.
  10. Allow to cool before serving. Leftovers keep for about 3 days in a sealed container in the fridge or longer in the freezer. Enjoy!

Have you been to your local Farmers’ Market this summer?!

Breakfast · Dessert · Snack

Brownie Batter Overnight Oats

It is Monday… but I hope everyone had a fun weekend & are ready to take on the week. The featured image above are all the recipes that I will be posting this week!

img_2168Did anyone do any food prep yesterday? I made a big batch of these Brownie Batter Overnight Oats for snacks & a big pot of Peach Cauliflower Oatmeal for breakfast this week. I also re-stocked my fridge with veggies to cook up for dinners.

I think you will enjoy these overnight oats as they are easy to make, chocolaty, creamy & protein & fiber filled.

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I’ve eaten these for breakfast, a snack, dessert & even a big portion for dinner alongside some steamed veggies. So there really is no bad time to eat them 🙂

I’m excited to share this recipe with you!

Brownie Batter Overnight Oats

  • Difficulty: easy
  • Print

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Ingredients

  • 1 c rolled oats
  • 1 c unsweetened plant-based milk of choice
  • 1/2 c plain greek or non-dairy yogurt
  • 2 T unsweetened cocoa powder
  • 1 scoop plant-based chocolate protein powder (I like Orgain)
  • 1/2 tsp vanilla extract
  • Pinch of Himalayan salt
  • 1 ripe banana*, mashed
  • Cacao nibs (optional)

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*The banana adds not only taste, nutrients & creaminess but provides a natural sweetness instead of using other sugars or unnatural sweeteners.

Directions

  1. Add all ingredients to a medium sized bowl.
  2. Mix together until well combined.
  3. Cover with cling wrap & refrigerate for at least 2 hours, preferably overnight. The time allows for liquid to absorb & flavors to soak in.
  4. In the morning*, unwrap, garnish with desired toppings, serve chilled & indulge! – I like these chocolaty oats sprinkled with cacao nibs.

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*You can also transfer the batter to individual jars, cover & refrigerate for some yummy & healthy food-prep. Serve chilled. Enjoy!

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What recipe do you want to try this week?!

 

Breakfast

Cauliflower Overnight Oats & Porridge

Briefly describe yourself:

  1. Dog lover (specifically my own dog, Batman)
  2. Health nut
  3. Wannabe Yogi & Rock Climber
  4. Baking addict
  5. Veggie advocate

Image result for carrot emojiVegetables can’t talk so I promote their greatness! I don’t think my spirit animal is an animal at all, it’s probably a carrot.

How am I a veggie advocate?

  • Even if I do not know you, I will tell you to eat a carrot.
  • I will tell you to eat less meat.
  • I will tell you to not disrespect a vegetable by frying it.
  • I will tell you that ALL vegetables are yummy. If you don’t like a vegetable you probably aren’t preparing it correctly. Who likes the taste of raw broccoli? Steam or roast that puppy!

Image result for don't drink sodaAre you….

  • Still drinking soda (regular or diet)?
  • Still eating ‘diet’ labeled foods?
  • Eating meat?
  • Smoking cigarettes?

Well knock it off, it’s 2017. We know what will kill us.

Now that I’ve gotten that off my mind, let’s talk about adding veggies to our morning!

So, I am currently obsessed with Cauliflower Overnight Oats. I love experimenting with food, so I usually make a variety of breakfasts in a given week. Since creating this, I have eaten a variation of Cauliflower Oatmeal every work day for the past 2 months… So yes, it’s good.

Why is it awesome?

  • I love quantity. Because you are replacing some oats with a vegetable that has been broken down into tiny granules, you can add a lottt of it.
  • It adds veggies to your morning.
  • You can food prep it for the whole week ahead.

*Think of this recipe as regular overnight oats & all the different ways you can make it. I want you to make it your own by adding whatever fruit, spices or other combinations you enjoy the most.

Basic Cauliflower Overnight Oats

  • Servings: 1
  • Difficulty: easy
  • Print

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Ingredients

Base Ingredients:

  • 1 c cauliflower rice
  • 1/4 c oats
  • 1/3 c unsweetened almond milk (or other plant-based milk of choice)

Optional Add-ins (while cooking):

  • 1 scoop plant based protein powder – I like Orgain
  • 1/4 – 1/3 c organic plain or non-dairy yogurt (Top & stir in after cooking & slightly cooled)
  • 1/2 T pure maple syrup
  • Half a ripe banana, mashed
  • Shredded zucchini
  • Dash of vanilla extract
  • Cinnamon to taste

A few flavor Ideas:

  • Any fruit you have on hand, chopped
  • Carrot Cake: 1/4 c shredded carrots, 1/4 tsp cinnamon, 1/4 nutmeg, crushed walnuts
  • PB, Banana: 1 T Nut Butter, 1/2 sliced banana
  • Maple & Cinnamon: 1/2 T pure maple syrup, 1/2 tsp cinnamon,  1/2 tsp vanilla, crushed pecans
  • Pumpkin Pie: 2 T Pumpkin Puree, 1/2 T pure maple syrup, 1/2 tsp pumpkin pie spice

Directions

  1. Add all base ingredients to a small sauce pan.
  2. Bring to medium heat.
  3. Stir & simmer for about 12-15 minutes, or until liquid is absorbed.
  4. Allow to cool slightly then add in desired flavors & enjoy warm.

Food Prep: I recommend multiplying the recipe by 5 & cooking up a big pot for breakfast all week!

4. Allow mixture to cool & transfer to a jar or container

5. Add in optional flavors

6. Top with the yogurt (optional)

7. Seal & refrigerate.

8. Grab before you leave in the morning. Stir in the yogurt before eating. Enjoy cold.

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Before we get to recipe #2, here is a picture of my veggie lover dog eating some cauliflower rice.

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Cauliflower Porridge

  • Servings: 1
  • Difficulty: easy
  • Print

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Ingredients

Cauliflower Porridge:
  • 1 c cauliflower rice
  • 1/2 scoop plant-based vanilla protein powder
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
Bowl/ Add ins:
  • Organic plain greek or non-dairy yogurt
  • Raspberries
  • Almond butter
  • Nutmeg

Directions

  1. Steam cauliflower rice until tender. (I steamed mine on medium heat for about 5 minutes)
  2. Add to a blender along with the rest of the porridge ingredients.
  3. Blend until smooth.
  4. Allow to cool slightly & then create a Breakfast Bowl with desired add ins! I paired mine next to organic plain greek yogurt, topped with raspberries & almond butter & sprinkled with a bit more nutmeg. Enjoy!

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What flavors will you make?!