Dessert

Chocolate Orange Muffins

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Mango Buch Smoothie’ that tastes like a mimosa!

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And now for dessert!

These Chocolate Orange Muffins actually have the taste of a chocolate orange; while still being healthy enough to eat for breakfast!

They are also:

  • plant-based
  • high in protein & fiber
  • bursting with flavor
  • sweet
  • filling

Chocolate Orange Muffins

  • Servings: 9 Muffins
  • Difficulty: medium
  • Print

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credit: @thekellydiet

Ingredients

Wet Ingredients:
  • 1 avocado
  • 1 orange (whole including skin)
  • 1/4 c raw local honey or pure maple syrup
  • 1/4 c non-dairy milk or melted coconut oil
  • 1 tsp vanilla
Dry Ingredients:
  • 1 c whole wheat flour
  • 1/3 c oats
  • 1/4 c cocoa powder
  • 1/4 c cacao powder
  • 1 tsp cinnamon
  • 1 tsp baking soda

Directions

    1. Preheat oven to 350F.
    2. Spray 9 muffin holes with olive oil spray & set aside.
    3. Slice your avocado and orange into smaller pieces. img_7292-1
    4. Add all wet ingredients to a food processor. Process until everything is broken down and combined.
    5. Add in your dry ingredients. Process until everything is combined.* img_7293
    6. Distribute your batter among the 9 muffin holes. Smooth the tops with a spoon.
    7. Bake for 18 minutes. Allow to cool before removing from pan.**

    *If your food processor is too small to hold everything, after processing your wet ingredients add in your oats and process again. Then transfer everything to a mixing bowl, add in the rest of your dry ingredients and whisk. img_7284

  • I topped mine with prepared powder peanut butter. And ate them after refrigerated because I think they taste best chilled. Allow a few hours for all the flavors to settle 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

Enjoy the weekend!

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Dessert

Healthier Brookies

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

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But how about some Brookies!

These yummy brookies are:

  • healthier than your normal cookie
  • plant-based
  • high in protein & fiber
  • chocolatey
  • sweet
  • filling

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Healthier Brookies

  • Servings: 9 Brookies
  • Difficulty: easy
  • Print

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credit: @thekellydiet

Ingredients

Base Ingredients:
  • 1 c organic oats
  • 1/2 c organic pumpkin puree
  • 1/2 c raw, local honey
  • 1/4 c unsweetened almond milk
  • 2 scoops (46g) peanut butter protein powder (I used Orgain)
  • 1 tsp baking soda
Top Ingredients:
  • 1/2 c whole wheat flour
  • 1/2 c melted coconut oil
  • 1/2 c non-dairy milk
  • 1/3 c oats
  • 3 T organic coconut sugar (I used Now Foods)
  • 3 T cocoa powder
  • 1 tsp cinnamon
  • 1 tsp baking soda

Directions

  1. Preheat oven to 350F.
  2. Spray 9 muffin holes with olive oil spray & set aside.
  3. Add all base ingredients to a food processor. Process until combined & distribute among your muffin tins.img_6696
  4. Add all top ingredients to your food processor. Process until combined & distribute among your muffin tins on top of your base.img_6699
  5. Bake for 18 minutes. Cool and drizzle with nut butter. Enjoy!img_6714

 

Happy Winter!

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Dessert · Snack

Pumpkin Peanut Butter Protein Bars

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

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Now for some delicious Pumpkin Peanut Butter Protein Bars!

These fit and protein packed bars are also yummy enough for dessert! Bonus, they are also super easy to make!

The main ingredients are…
  • organic steel cut oats
  • vegan peanut butter protein powder (I like @drinkorgain –has only 1 g of sugar)
  • organic pumpkin

Let’s get baking!

Pumpkin Peanut Butter Protein Bars

  • Servings: 8 bars
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1/2 c organic pumpkin puree
  • 1/2 c natural apple sauce
  • 3/4 c organic steel cut oats (gluten free if needed)
  • 2 scoops (46g) plant-based peanut butter protein powder (I like Orgain)
  • 1/2 tsp baking soda
  • pinch of himalayan salt
Drizzle:
  • 1/4 c Peanut Butter Powder
  • 1/4 c filtered water
  • 1 T Cocoa Powder
  • 80% cacao or  non-dairy chocolate chips

Directions

  1. Preheat oven to 350 degrees. Spray an 8×8 pan with non-stick olive oil spray & set aside.
  2. In a food processor add all ingredients.
  3. Process until combined.
  4. Pour batter into your pan & smooth with a spoon.
  5. Bake at 350 degrees for about 15 minutes.
Drizzle:
  1. Once done baking and cooled, add all drizzle ingredients, except your choc chips, to a small bowl. Use a fork to mix until combined.
  2. Pour drizzle on to top of your base.
  3. Sprinkle on some choc chips, slice and enjoy! Great served warm or eaten cold after refrigerated.

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 October!

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Dessert · Snack

Fit Peanut Butter Cup Brownie

Hey guys!

How would you like to take the Peanut Butter & chocolate layered idea of a Peanut Butter Cup & turn it into a healthy & fit snack?!

If you don’t like the idea… well idk we probably shouldn’t be friends.

For those of you who do like the idea, let me show you how it’s possible!

The main ingredients are…
  • organic oats
  • coconut flour
  • vegan peanut butter protein powder (I like @drinkorgain –has only 1 g of sugar)
  • organic sweet potato puree (can also replace with organic pumpkin puree)

All these ingredients are protein packed! They are also low in fat, high in fiber, & low in sugar… per usual here at The Kelly Diet 🙂

So let’s get that delicious peanut butter/ chocolate fix with this fit option!

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Fit Peanut Butter Cup Brownie

  • Servings: 4 large slices
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

Base:
  • 1/2 c organic sweet potato puree
  • 1/2 c natural apple sauce
  • 3/4 c organic oats (gluten free if needed)
  • 2 scoops (46g) plant-based peanut butter protein powder (I like Orgain)
  • 1/2 tsp baking soda
  • pinch of himalayan salt
Top:
  • 1/2 c coconut flour
  • 1/2 c apple sauce
  • 1/2 c unsweetened plant-based milk of choice
  • 2 T cocoa powder
  • 1 tsp cinnamon
  • Dash of vanilla extract
  • 1/4 tsp baking soda

Directions

Base:
  1. Preheat oven to 350 degrees. Spray a pie tin with non-stick olive oil spray & set aside.
  2. In a food processor add all base ingredients.
  3. Process until combined.
  4. Pour batter into your pan & smooth with a spoon.
  5. Set aside.
Top:
  1. Add all top ingredients to your clean food processor.
  2. Process & scrapes the side of the bowl until batter is thoroughly combined.
  3. Spread batter on top of your base later.
Bake:
  1. Bake at 350 degrees for about 20 minutes.
  2. Let cool before eating. 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

Who will you share a slice with?

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Breakfast · Snack

Peanut Butter Banana Power Muffins

2 things I’m really into right now:

  1. Ground flaxseeds
  2. Chia Seeds

Why?

Well as much as I loveeee Colorado it is a very dry state. I guess it’s allowed to have one downfall 🙂 And because of this my nails have gotten more brittle & my skin more dry.

Ground Flaxseeds help support healthy skin, hair and nails.

Chia seeds  are a valuable source of fiber and support cardiovascular and brain health as well.

Both Ground Flaxseeds and Chia Seeds are high in Alpha-lipoic acid or ALA, which is a naturally occurring compound that’s made in the body. It serves vital functions at the cellular level, such as energy production.

Basically I like to think of these 2 ingredients as a power source and I’ve been trying to incorporate them into at least one meal each day. And what better to incorporate them in but delicious and healthy muffins?!

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So get ready to indulge in these yummy muffins!

Peanut Butter Banana Power Muffins

  • Servings: 11 muffins
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 3 large ripe bananas
  • 1/2 c natural applesauce
  • 1/4 c raw, local honey or pure maple syrup
  • 1/2 c unsweetened plant-based milk of choice
Dry Ingredients:
  • 1 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 1/2 c powdered peanut butter
  • 1 T chia seeds
  • 1 T ground flax
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • Pinch of pink himalayan salt

Additional:

  • 1/3 c non-dairy chocolate chips

Directions

  1. Preheat the oven to 350F. Spray a muffin tray with non-stick cooking spray & set aside.
  2. Add your bananas to a large mixing bowl & mix until bananas are completely mashed with no chunks remaining.
  3. Add the rest your wet ingredients to the large bowl & mix until combined.
  4. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  5. Pour your dry ingredients into your wet & mix until combined.
  6. Fold in your choc chips.
  7. Use an ice-cream scooper to distribute the batter among 11 muffin tins. Smooth the tops with a spoon
  8. Bake for 13-15 minutes or until a toothpick comes out clean & your edges & top are golden brown.
  9. Top with almond butter or additional powdered peanut butter prepared with water. 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

Have a yummy rest of your days guys!

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Snack

Ginger Energy Bars

So I received this awesome package from Better Body Foods today!

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I wasn’t sure what I was going to make but I new I wanted to use the Chocolate PB fit & coconut oil so I started throwing things in the mixing bowl and voila! The result, these delicious Ginger Energy Bars!

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Ginger Energy Bars

  • Servings: 10 bars
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1/2 c chocolate powdered peanut butter
  • 1/2 c unsweetened almond milk
  • 1 c quick oats (gluten free if needed)
  • 1/2 c garbazo bean flour
  • 1/4 c coconut flour
  • 1/2 c pumpkin puree
  • 3 T melted coconut oil
  • 1/4 c pure maple syrup
  • 1 tsp ginger
  • 1 tsp cinnamon
  • dash of nutmeg
  • Small handful non-dairy chocolate chips
  • Small handful dried cranberries

Directions

  1. Preheat your oven to 350F. Spray an 8X8 pan with coconut oil spray & set aside.
  2. Add your powdered peanut butter & almond milk to a large mixing bowl. Mix until combined.
  3. Start to gradually add in the rest of the ingredients, while continue to mix.
  4. When everything is combined fold in your chocolate chips and dried cranberries.
  5. Pour your batter into your pan & smooth with a spoon. Bake for 20 minutes. Enjoy!

img_9084 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

Looks like Batman could use an energy bar too 🙂

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Dessert · Snack

Black Bean Cake (Naturally Sweetened)

This Black Bean Cake is right up my ally!

I always like to describe my snacks & desserts as being healthy enough to eat for breakfast while still satisfying your sweet tooth. I think this fits that description perfectly!

If you’re looking for something even more dessert like check out my ‘Black-Bean Chocolate Lava Cake’ recipe. It is very similar to this recipe but adds in some pure maple syrup for additional sweetness. 

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Black-Bean Cake

  • Servings: 3
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 box organic black beans (drained & rinsed)
  • 1/2 c rolled or old-fashioned oats (gluten-free if needed)
  • 1 ripe banana
  • 2 scoops plant-based peanut butter or chocolate protein powder (I use Drink Orgain)
  • 1/3 c unsweetened plant-based milk
  • 1 T cocoa powder
  • 1 tsp vanilla extract
  • pinch of himalyan salt
  • 1 tsp baking soda
  • Small Handful Vegan Chocolate Chips (I use Enjoy Life Foods, Mega Chunk chips)

Directions

    1. Preheat your oven to 350F. Spray 3 small tart tins with coconut oil spray and set aside.
    2. Add the black beans to a food processor & process until combined.
    3. Next add in the oats, scrape the sides of the bowl, & process.
    4. Continue to add a few ingredients at a time (occasionally scraping the sides of the bowl & processing) to ensure that everything gets broken down & combined well.
    5. Fold in your chocolate chips.
    6. Pour your dough into small tart tins. Bake for 20 minutes.
  • Have any extra batter? Enjoy it raw! This batter is healthy & delicious to eat raw.
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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 Friday!

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