Dessert

Bakery style, Almond Cookies

Before diving into the recipe of these amazing & healthy cookies, remember to check out my Instagram, @thekellydiet for more recipes not on the blog!

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Like this ‘Edible Protein PB Pancake Batter!’

I just loveee these cookies. They are soft, fluffy, the perfect balance of sweetness, filling… & just delicious.

So, let’s get baking!

Bakery Style, Almond Cookies

  • Servings: 8 big cookies
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 c whole wheat flour
  • 1/2 c almond flour
  • 1/2 c unsweetened coconut flakes
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
  • 1/3 c melted coconut oil
  • 1/3 c apple sauce
  • 1/4 c drippy almond butter
  • 1/4 c raw local honey or pure maple syrup
  • 1 tsp vanilla extract
  • Handful non-dairy chocolate chips

Directions

  1. Preheat your oven to 350F
  2. Add all your dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients to a small bowl & whisk.
  4. Pour wet into dry & beat until combined.
  5. Fold in your choc chips.
  6. Use an ice cream scooper to scoop batter onto a baking sheet lined with a silpat or parchment paper. Use a spoon to flatten
  7. Bake for 13-15 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

Happy Almost Friday! 

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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

Vegan Curried Burger with a Cheezy Pea Pesto

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Apple Guacamole’!

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Now for these burgers!

They are completely plant-based, have a curry kick & are layered with flavorful veggie ingredients.

Vegan Curried Burger with a Cheezy Pea Pesto

  • Servings: 4 large patties
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Patty Ingredients:

  • 1 15 oz can organic black beans or garbanzo beans (drained & rinsed)
  • 1/2 c organic pumpkin puree
  • 1/4 c garbanzo bean flour
  • 2 T flaxseed
  • 1/4 onion, chopped
  • 1 tsp garlic powder
  • 1 tsp curry powder
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp turmeric
  • Juice from half a lime

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Pesto Ingredients:

  • 1 15 oz can organic peas (drained & rinsed)
  • Handful fresh basil
  • 1/4 c nutritional yeast
  • Juice from 1 lemon
  • 1 tsp garlic powder

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Additional toppings:

  • Multi-grain English Muffin or Ezekiel Bun
  • Brown, Spicy Mustard
  • Tomato

Directions

  1. Preheat your oven to 390F. Line a baking sheet with a silpat or spray with coconut oil spray.
  2. Add all patty ingredients to a food processor fitted with a S-blade & process until combined.
  3. Scoop 1/2 c of batter onto your baking sheet. Smooth into patty shapes. Will make about 4 patties.
  4. Bake for 23 minutes or until crispy.
  5. While the patties are baking add all Pea Pesto ingredients to your clean food-processor. Process until combined.
  6. Assemble burger with desired toppings. I used a multi-grain bun spread with spicy brown mustard, the patty spread with the pea pesto, & topped with tomato. 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

🙂

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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
  • Print

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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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Dessert

Crispy Almond Butter Cookies

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this Vegan Sweet Potato Hash:)

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Now for some protein cookies!

Enjoy these cookies as a healthy snack, protein add-in to a meal, or dessert!

Crispy Almond Butter Cookies

  • Servings: 2 big cookies
  • Difficulty: easy
  • Print

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Ingredients

Ingredients:
  • 1/2 c almond butter
  • 1/4 c almond flour
  • 3 T coconut flour
  • 1/2 tsp cinnamon
  • 1 tsp ground flax
  • 1 tsp chia seeds
  • 2 T raw honey or pure maple syrup
  • 1/2 c unsweetened apple sauce
Optional Toppings:
  • Butterscotch baking chips

Directions

  1. Preheat the oven to 350F. Spray 2 small tart tins with coconut oil spray & set aside.
  2. Add all dry ingredients to a Vitamix or high speed blender & blend until combined.
  3. Distribute batter among tins & smooth.
  4. Sprinkle on desired toppings such as butterscotch baking chips.
  5. Bake for 23-25 minutes or until edges are slightly golden brown.
  6. Allow to cool before removing from tins. Enjoy!

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See ya later!

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Breakfast · Snack

Ginger Power Cookies

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this Power Bowl 🙂

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Ah I love ginger and it’s so good for you too!

Here are just a few health benefits of ginger:

  • Contains Gingerol, a Substance With Powerful Medicinal Properties
  • Can help reduce muscle pain.
  • Anti-inflammatory
  • May help prevent cancer.
  • Shown to be a mood booster!

So enjoy the health benefits of ginger while eating these healthy & delicious cookies!

Ginger Breakfast Cookies

  • Servings: 7 cookies
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 1 1/2 c quick oats
  • 3 T coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 in ginger root or 1 T freshly grated ginger root* (if weaker blender or mixing)
  • 1/4 tsp ground cloves
  • 1/2 tsp baking powder

Image result for ginger root*Ginger roots keeps for 6 months stored in an airtight container in the freezer. It is easiest to grate when frozen as well. I recommend cutting the root into thumb size chunks before freezing for easiest use.

Wet Ingredients:
  • 1 tsp vanilla extract
  • 1 T organic blackstrap molasses
  • 2 ripe bananas
  • 1/2 c non-dairy milk

Directions

  1. Preheat the oven to 350F.
  2. Add all dry ingredients to a Vitamix or high speed blender & blend.
  3. Add the wet ingredients & blend until combined.
  4. Spoon an ice-cream scooper size amount of dough onto a baking pan lined with parchment paper or a silpat.
  5. Add desired toppings. I used butterscotch baking chips.
  6. Bake for 15 minutes.
  7. Let cool before eating. Store in an airtight container in the fridge for up to a week.

I hope everyone had a great long weekend!

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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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