Dessert · Snack

Maple Sweet Potato Bread

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

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This healthy sweet potato bread is so delicious that I have a hard time not finishing the whole thing myself!

What makes this bread healthy? It’s made of fiber-filled, protein-packed and energizing ingredients!

Not to mention it’s super easy to make 🙂

I’m going to give you 2 options in the recipe. One will reduce the amount of oil and syrup used to make it even healthier. If you are looking for more of that dessert bread leave the original amount.

Let’s get baking!

Maple Sweet Potato Bread

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

Ingredients

Dry Ingredients:
  • 1 c organic whole wheat flour (find one high in fiber & protein)
  • 1 c organic old fashioned or rolled oats
  • 1/3 c organic unsweetened coconut flakes
  • 3T coconut flour
  • 1/2 T cinnamon
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1 1/2 c organic sweet potato puree
  • 1/2 c melted coconut oil OR 1/4 c melted coconut oil + 1/4 c non-dairy milk
  • 1/2 c pure maple syrup OR 1/4 c pure maple syrup + 1/4 c natural apple sauce

Additional:

  • 1/3 c white chocolate chips (optional)

Directions

  1. Preheat the oven to 395F. Spray a loaf pan with non-stick cooking spray & set aside.
  2. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  3. Add all your wet ingredients a large bowl & mix until combined.
  4. Pour your dry ingredients into your wet & mix until just combined.
  5. Fold in your white choc chips.
  6. Pour your batter into your loaf pan & smooth with a spoon so that it is evenly distributed.
  7. Bake for 45 minutes or until a toothpick comes out clean. Enjoy!

If you’re on Instagram & make this recipe tag @thekellydiet & #thekellydiet so I can share!

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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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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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Lunch / Dinner

Curried Butternut Squash Power Bowl

Well hi guys!

Happy Sunday. Who is doing some food prep today?!

I feel like Sundays are my wellness days. You don’t have to rush a work out. You can make a healthy breakfast at home, spend time with pets & friends, maybe go for a hike & even do some food prep for the week!

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I’ve been out of curry for about a month & finally remembered to buy it at the store today. Is anyone else horrible at using their shopping list at the grocery store?!

I also had half of a butternut squash leftover so wanted to make a crockpot with both these ingredients for some food prep.

And that’s how we landed with this ‘Curried Butternut Squash Power Bowl.’ Enjoy!

Curried Butternut Squash Power Bowl

  • Servings: 5
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 c lentils (I used green)
  • 1/2 c quinoa
  • 1/2 a large butternut squash, cubed (or about 2 c cubed)
  • 2 large handfuls kale/spinach
  • 1/4 red onion, diced
  • 1, 15 oz can diced tomatoes
  • 1, 15 oz can tomato sauce
  • 1 c veggie broth
  • 1 tsp garlic powder
  • 1 tsp curry
  • 1 tsp cumin
  • 1 tsp gram masala
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • dash pink himalayan salt

Directions

  1. Add all ingredients to a slow-cooker.
  2. Stir. Cook on high heat for 4 hours or low heat for 8. Serve hot or cover & refrigerate for a food prep!

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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 this is what my dog is doing currently as I am blogging, lol 🙂

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Lunch / Dinner

Creamy, Indian Chickpea Salad

Haven’t you heard?! 

The best things in life are cruelty free!

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Just like this Creamy, Indian Chickpea Salad! This recipe makes for a great food prep. You can also easily make it your own by replacing or adding different veggies or herbs & adjusting the spices.

Make this high protein & fiber meal your own! What would you add or remove to it?!

Creamy, Indian Chickpea Salad

  • Servings: 4
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Veggie Ingredients:

  • 1 purple sweet potato, baked & diced
  • 1 can chickpeas, rinsed
  • 1 cucumber, peeled & diced
  • 1/4 red onion, diced
  • 1 c spicy sprouts

Dressing:

  • 1/2 c non-dairy yogurt
  • Juice from 1 lime
  • 1 tsp ground cumin
  • 1/2 tsp cayenne
  • 1/4 tsp garlic powder

Directions

  1. Add your veggie ingredients to a large bowl.
  2. Mix the dressing ingredients, separately.
  3. Add the dressing to the veggies & use clean hands to mix until combined.
  4. Top with dried cranberries if desired. Serve immediately or cover & refrigerate for food prep. 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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Dessert · Snack

Tea Time, Chocolate Chip Cookies

So why ‘Tea Time’ Cookies? These cookies are a bit more dry like a biscotti than a normal chocolate chip cookie.

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These cookies are sure to power you up as they are packed with protein & fiber. They are also gluten & grain free. I ensure that you will be sweet tooth satisfied, full & energized with these cookies!

Tea Time, Chocolate Chip Cookies

  • Servings: 3-6
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 c almond flour
  • 1/4 c coconut flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
  • 1/4 c melted coconut oil
  • 1/3 c almond butter
  • 1 1/2 tsp vanilla
  • 1 flax egg (Mix 1 T ground flax with 3 T water)
  • Small handful non-dairy chocolate chips

Directions

  1. Preheat your oven to 350F.
  2. Prepare your flax egg in a small bowl & let rest for at least 5 minutes to thicken.
  3. Add all of your dry ingredients to a medium size bowl & whisk.
  4. Add your wet ingredients to a small bowl & whisk.
  5. Pour your wet into your dry. Use your hands to mix & combine the dough together.
  6. Fold in your chocolate chips.
  7. To bake: I divided my dough among 3 small tart tins (sprayed with non-stick spray) & baked them for 16 minutes. You can also bake the batter on a cookie sheet as you would normal cookies for 14-16 minutes or until golden. Enjoy!

img_6369If 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 have tea time with?!

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Breakfast · Dessert · Snack

Coffee Cake Pronuts

Pronut… Protein Donut 🙂

Not only are these donuts filled with protein but they are also:

  1. Free of refined sugar
  2. Oil-free
  3. High in fiber
  4. Clean
  5. Filling
  6. A crowd pleaser
  7. Delicious!

If you do not have a donut tin feel free to make these into muffins, you would just have to adjust the cook time for a bit longer.

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These turned out so yummy & delicious. I will absolutely be making them again 🙂

Coffee Cake Pronuts

  • Servings: 5
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

Steusel:
  • 1/2 c almond flour
  • 2 T pure maple syrup
  • 1 tsp cinnamon
Donut base:
  • 1 c oat flour (blend rolled or quick oats in a blender until forms a fine powder)
  • 1/4 c pea protein
  • 2 scoops plant-based peanut butter protein powder (I like orgain)
  • 1/2 c unsweetened apple sauce
  • 1/2 c plant-based milk of choice (I use Good Karma‘s Flax + protein milk)
  • 2 tsp lemon juice
  • 1/4 c date sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • Pinch of pink himalayan salt

Directions

  1. Preheat your oven to 350F.
  2. Spray 5 donut tins with non-stick cooking spray & set aside.
  3. Add all Streusel ingredients to a small bowl, whisk, & set aside.
  4. In a large mixing bowl add all of your Donut Base Ingredients.
  5. Mix your ingredients until well combined.
  6. Distribute batter among your 5 donut tins (I used my fingers) & smooth with a spoon.
  7. Sprinkle each battered filled donut tin with your streusel, until none remains & gently press the stresul down into the batter with a spoon.
  8. Bake at 350F for 13-15 minutes.
  9. I find it best to run a spoon along the insides of the donut tins, once removing from the oven, separating the donut from the tin so they do not stick, but then I allow them to cool before completing removing the donuts from the tin. Enjoy!

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And here is what my dog was doing while I baked, lol. Who would you share these pronuts with?!