Lunch / Dinner

Spring Rolls with a Pea Basil dipping sauce

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

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Now let’s eat the rainbow!

These rolls are:

  • Customizable – swap out any fruit or veggies for what you like
  • Colorful 
  • Raw
  • Full of nutrients, protein and fiber
  • Paired with a healthy & oil-free dipping sauce
  • Delicious

Spring Rolls with a Pea Basil dipping sauce

  • Servings: customizable
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

Step 1: Along with rice paper, pick your raw veggies & fruit! I used:

  • Shredded cabbage
  • yellow pepper
  • tomato
  • avocado
  • mushrooms
  • clementines
  • basil

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Step 2: Pea Basil Dipping Sauce

  • 1 can peas, rinsed
  • 1/4 c vegetable broth
  • large handful basil leaves, stem removed
  • 2 T nutritional yeast
  • 1 tsp garlic powder img_7187

Directions

Step 1: Spring Rolls

  1. Take one rice paper at a time. Soak in warm water for 5-10 seconds.
  2. Lay sticky rice paper on a flat surface. Add in your veggies & roll to close.spring-rolls

Step 2: Pea Basil Dipping Sauce

  1. Add all dipping sauce ingredients to a food processor.
  2. Process until smooth and combined. img_7186
  3. Serve sauce along side your spring rolls in a dipping bowl. 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 eating 🙂

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Lunch / Dinner

Slow-cooker, Sweet Potato Soup

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

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Now for some soup!

Ooooo do I love a creamy soup! Especially one that’s delicious and creamy without having to add an unhealthy cream. This soup even has cauliflower sneaked it and it doesn’t affect the taste.

This soup is:

  • So easy to make. Thank you whoever invented the slow cooker.
  • Colorful (no filters here!)
  • Full of vitamins
  • Creamy
  • Full of flavor
  • Delicious
  • Filling

Toppings I like on this soup are goji berries, white mulberries, and tortilla chips 🙂

Slow cooker, Sweet Potato Soup

  • Servings: 2 big bowls, 4 cups
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 large sweet potato, scrubbed & chopped
  • 2 c veggie broth
  • 1 c cauliflower florets
  • 1/2 sweet onion, chopped
  • 1/2 T ground ginger
  • 1/4 tsp cinnamonimg_6768

Directions

  1. Add all of  your ingredients to a crockpot/ slow-cooker.
  2. Stir & cook on high heat for 4 hours, or low for 8.
  3. After this time, everything should be soft. Use an immersion blender or transfer to food processor or blender. Blend until smooth & creamy.
  4. Serve garnished with any desired toppings. 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

Night everyone:)

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Lunch / Dinner

Curried Chickpea Salad & Rosemary Potatoes

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like my ‘The Healthiest Pie around’ recipe.

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Now onto these side dishes!

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Thanksgiving is in 4 days! Here are 2 healthy & delicious side dishes that everyone can eat 🙂

They are:

  • vegan
  • gluten-free
  • nut-free

Curried Chickpea Salad

  • Servings: 10
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 2, 15 oz. cans garbanzo beans (drained & rinsed)
  • 1 c grated carrots
  • 1/2 c dried cranberries
Sauce:
  • 3 T tahini
  • 2 T lemon juice
  • 1/2 T ACV
  • 1/2 T liquid aminos
  • 1/2 T pure maple syrup
  • 1 tsp curry
  • 1 tsp cumin

Directions

  1. Add your chickpeas, carrots & cranberries to a large bowl.
  2. Add your sauce ingredients to a small bowl & whisk until combined.
  3. Pour your sauce onto your chickpea mixture & mix everything together with a fork. Cover & refrigerate. 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

Rosemary Potatoes & Brussel Sprouts

  • Servings: 10
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1.5 lb small red potatoes
  • 2 T coconut oil
  • 1 T paprika
  • 1.5 tsp rosemary leaves, finely crushed
  • 1 tsp garlic powder
  • 1/2 tsp pink himalayan salt
  • 10 large brussels sprouts
  • ground pepper

Directions

  1. Preheat your oven to 425F.
  2. Rinse your potatoes. Line a baking sheet with a silpat and spread your potatoes onto the sheet.
  3. Melt your coconut oil and pour on top of your potatoes.
  4. Immediately, while the coconut oil is still hot, sprinkle onto your potatoes the paprika, rosemary, garlic and salt.
  5. Mix everything together on the sheet with your hands or a spoon.
  6. Bake for 45-50 minutes.
  7. While that is baking, slice your brussels sprouts into halves or thirds.
  8. With 12 minutes left of the potatoes baking, remove your sheet from the oven. Add your brussels sprouts. Grind fresh pepper across the sheet and mix everything together once more with a spoon.
  9. Place back into the oven and allow to finish baking the last 12 minutes. Serve hot. 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

Happy Thanksgiving!

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