Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Pizza Dough Cookies’:)
Now, you’ve seen my carrot dogs before.
I’ve switched it up a bit to make them even healthier and more delicious by cooking them in kombucha!
I used Brew Dr. Kombucha’s new flavor, Vanilla Oak 🙂
Some things I would recommend:
- Make sure you cook it until it is soft throughout. At my second attempt of the carrot dog I didn’t simmer it long enough.
- I suggest marinating it for at least 4 hours. Some recipes say 2 hrs but I think the longer the better.
- Have fun with it! I have used an eggplant, flatout & a sweet potato as a bun for it. All were delicious!
Bucha Carrot Dogs
- 4 large carrots
- 1/2 c vegetable broth
- 1/2 c kombucha
- 1/4 c Braggs Liquid Aminos
- 1 T dijon mustard
- 2 tsp onion powder
- 1 tsp paprika
- 1/4 tsp turmeric
- Cut off ends of carrots.
- Add the rest of the ingredients (your marinade) to a large pot & stir. Add in your carrots and spin carrots in your marinade. Cover and refrigerate for 4 hours or overnight to marinate.
- After carrots have been marinated, place pot on the stove and bring to a boil. Reduce heat to a simmer and let sit for 20 minutes or until soft through.
- Add carrots to a buddha bowl or serve in a bun of choice & add your favorite hot dog toppings. Enjoy!
Bun Ideas: I have used a roasted eggplant, Flatout’s Rosemary & Olive Oil flat, & a baked sweet potato. All were excellent!
Happy eating 🙂
This recipe is similar to my ‘Carrot Dog’ recipe. Check it out here!
As for this ‘Crispy Carrot Bacon‘…. meat eaters, I don’t want to hear it. Say the word ‘carrot bacon’ to a meat eater & a common response will be, ‘ew’ or ‘why ruin bacon?’
Well my friends, no this is not going to taste like your meat bacon. Why? Because yeah duh it’s not made from meat cause it’s 2018 why are people still eating meat? But vegan or not just give it a try! My carrot bacon is: crispy, healthy, and full of flavor! I promise you will like it!
Crispy Carrot Bacon
- 2 large carrots
- 2T Braggs Liquid Aminos
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- 1 tsp black garlic puree
- 1/2 tsp paprika
- dash of cayenne
- dash of pink himalayan salt
- Preheat the oven to 400F. Line a baking sheet with a silpat or nonstick spray and set aside.
- Add all of your ingredients, except the carrots, to a small bowl & whisk until combined.
- Use a vegetable peeler to peel carrots into thin strip.
- One at a time dip your carrot peels into the bowl, coating the entire peel, & place on your baking sheet.
- Bake for about 15 minutes or until crispy. Serve with fresh dill. Enjoy!
Enjoy your Sunday Guys!
Yes these are delicious 🙂
I could toast one of these up every day for a dessert & be extremely satisfied. These Cinnamon Buns are chocolaty, soft, healthy & sweet tooth satisfying.
One thing that makes this dessert healthier is that they are made with organic sprouted whole wheat flour.
I love sprouted grains because sprouting changes the composition of the resulting flour. It results in the creation of a vegetable & not a starch! There are many benefits to eating a sprouted grain over a non-sprouted.
So give these a try! I promise you & anyone you share them with won’t be disappointed 🙂 Who would pass up a healthier, warm chocolaty pastry???
Whole- Wheat Chocolate Cinnamon Buns
- 3 C sprouted whole wheat flour + extra for dusting
- 1 1/4 C warm water
- 1/2 C + 2 T raw honey or pure maple syrup
- 1/2 C chopped pistachios, optional*
- 2 oz vegan chocolate, melted
- 2 T coconut oil, melted
- 2 T ground cinnamon
- 2 1/2 tsp yeast
- 1 tsp pink himalayan salt
- 1 tsp vanilla extract
*I wanted to add these to my buns but didn’t have any on hand.
- Preheat your oven to 350F.
- Spray an 8×8 pan with non-stick cooking spray.
- In a small blow mix the yeast, water & 2 T of your honey or maple syrup.
- Wait 5 minutes for the yeast to activate.
- In a large bowl add your flour, salt, & yeast mixture. Start kneading with your hands or with your mixer’s dough hook.
- Adjust water/flour as needed. Your dough should be soft but not sticky.
- Knead the dough with your hands for an extra minute & then let sit for 20 minutes.
- In a medium sized bowl add the rest of your honey or maple syrup, melted chocolate, melted coconut oil, cinnamon & vanilla. Whisk until combined. Fold in your nuts if using.
- Split your dough into 3 small balls. Roll each with a rolling pin until flat.
- Distribute & spread your chocolate filling on each flat.
- Fold each flat in half & cut in half lengthwise. Now twist each piece up into a bun.
- Place each bun next to each other in your pan.
- Bake for 30 minutes.
- Enjoy warm right out of the oven after slightly cooled; or if eating later toast in your toaster oven for 1-2 minutes before serving. Enjoy!
If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!
I think this recipe deserves a foot five!
I’ve taken the easy way out to make pumpkin soups before by using canned pumpkin puree. While it was indeed easier & saved time, the taste was not there. Roasting a pumpkin makes all the difference! Trust me, the extra 40 minutes to roast your pumpkin is going to be worth it in the end!
People like different kinds of soups. Some like their soups liquidy thin. Some like them chunky with lots of texture. I like my soup thick & creamy! My favorite soups are sweet potato, pumpkin & carrot because it’s so easy to get that thick & creamy texture. If that’s not your style & you are looking for a thinner soup simply add a little more veggie broth or almond milk at a time to this recipe until you reach your desired consistency.
I like this soup because it’s vegan, creamy & tasty without having to use coconut milk like most recipes would.
Pumpkins are packed with vitamins!
So let’s get to the recipe 🙂
Vegan Roasted Pumpkin Soup
- 1 small Pie Pumpkin
- 1/4 red onion, chopped
- 1 medium red apple, de-seeded & chopped
- 1 large carrot, chopped
- 2 tsp garlic powder
- Pinch of pink himalayan salt
- 3/4 c veggie broth
- 1/2 c Almond Dream Pumpkin Spice milk, or regular almond milk or more veggie broth
- 2 tsp ginger
- Goji Berries
- Roasted pumpkin seeds
- Preheat the oven to 400F. Line a baking sheet with foil or a silpat.
- Cut your pumpkin half lengthways, scoop out the seeds & scrape the sides. Then slice each half again to make quarters. Place pumpkin slices cut-side up on your baking sheet. Add the chopped onion on top & bake for 20 minutes.
- Once done remove from the oven, flip your pumpkin slices cut-side down & add your apple slice & chopped carrot to the sheet. Sprinkle it all with your garlic powder & salt & bake for another 20 minutes.
- Use a spoon to scoop out the flesh of the pumpkin (discarding the skin) & transfer the flesh along with all other ingredients on the pan to a food processor. Add your veggie broth, pumpkin spice almond milk & ginger to the processor & process until smooth & creamy.
- Transfer mixture to a bowl, top with pumpkin seeds & goji berries if desired. Serve warm. Soup will keep in a container in the fridge for up to 4 days. Enjoy!
I’m in love with this soup & so was my dog 🙂 How would you adjust the recipe to your unique taste?!
Before I share this awesome recipe, I want to share my code to save on any Lenny & Larry’s purchase! When I don’t have time to bake I love Lenny & Larry’s cookies, especially for travel & hiking because they contain so much fiber & protein. Its like a dessert/meal – amazing.
Use this link: https://www.lennylarry.com/a/86972 & code BA86972 for 20% off your order!
Remember to follow my blog & instagram @thekellydiet to not miss any recipes!
So I went to Denver, my favorite city, this past weekend to visit my sister. Sun & mountains, what more do you need?
My sister is a coffee junkie & loves my baking. So I brought her a bag of my favorite local Milwaukee coffee, Colectivo, & made her some of my current favorite cookies.
She impressively downed them the first night, so the next day we went to the store to buy the ingredients to make more of them.
I have made these cookies a few different ways but I will share my basic recipe with a few alternative ingredients in there as well.
These cookies are:
- Soft & chewy
- Fiber & protein packeddd
- Re-fined sugar-free
- Low fat
Healthy Oatmeal Cookies
- 1 c rolled or old-fashioned oats
- 3/4 c garbanzo bean OR whole wheat flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 c unsweetened apple sauce
- 1 T egg replacer (mixed with 3 T water) OR 1 flax egg
- 1 tsp vanilla extract
- 1/2 c raw local honey or agave
- 1/4 c cranberries or raisins
- 1/4 c non-dairy choc chips (or any other fold ins of choice ie, nuts, dried fruit, berries, etc).
- Preheat the oven to 325F.
- Prepare a baking sheet with parchment paper or a silpat. OR spray 3 small cake/tart tins with non-stick cooking spray – for a thick individual large cookie.
- In a large bowl whisk all dry ingredients.
- In a medium size bowl whisk all wet ingredients.
- Mix wet into dry until combined.
- Fold in craisins & choc chips.
- Shape into circles on your baking sheet. OR Distribute batter among your 3 small cake tins & press down.
- Bake at 325F for 14 minutes.
- Allow to cool before removing. Enjoy!
How do you like your cookies? Thin or thick like a cookie bar?!
So. If you have never heard of 22 Days Nutrition, I am glad that I can bring this awesome brand to your attention.
Their products are not only delicious but…
- USDA Organic
- 100% Plant-based
- Made from clean & simple ingredients
- They also have a meal delivery service
I was sent a package with 4 boxes of their bars & a large container of their chocolate protein powder. The giveaway will be something similar to this. Click this link to my Instagram page to enter to win! ENTER THE FREE GIVEAWAY!!!
And so with this package I came up with this awesome recipe that I am excited to share with you & hope you try.
This Fudge Protein Pudding is…
- Thick & creamy
- Low calorie
- Low fat
- High fiber & protein
- Vitamin packed
- Easy to make
Fudge Protein Pudding
*22 Days Nutrition Products are available at Target
- 1 c pumpkin puree
- 1 scoop 22 Days nutrition chocolate protein powder
- 2 T unsweetened cocoa powder
- 1/4 c unsweetened plant based milk
- 2 T pure maple syrup
- Add all of the Pudding ingredients to a food processor or blender.
- Blend until combined & smooth.
- For best flavor cover & allow pudding to chill in the refrigerator for at least 2 hours.
- When ready to eat, add it to a bowl & assemble! – 1) Scoop some chia pudding into the bowl. 2) Chop up one protein bar & place on top. 3) Drizzle on some almond or sunflower seed butter 🙂 YUMMMM!
What would you top your pudding with?
This weekend I went to Pictured Rocks in the Upper Peninsula of Michigan. It was absolutely stunning & I highly recommend visiting.
As I knew I would be camping & hiking, I wanted to make some bars & other protein baked goods for the trip. I had received 5 products from Bob’s Red Mill that I had never used before & was eager to try some of them out. I used 3 of those new products & an old staple, Garbanzo Bean Flour of their brand.
- Egg Replacer: Being an egg-free baker I was excited to see how their egg replacer would work. It is similar to making a flax egg, but I like the end result better. I found the egg replacer to be less watery & more thick than a flax egg, enabling it a better binder.
- Date Sugar: I love replacing sugar with dates but the process of boiling the date & chopping it up can be quite a bit of work. It also still usually ends up chunky & not distributed well. I love this date sugar because it is the same texture as sugar so mixes better, is healthy & tastes great! They make their date sugar out of just 2 ingredients, dates & oat flour.
- Chai Protein Powder: I really liked baking with this protein powder. I have made chai bread before where I had to cook chai tea & infuse it into the bread. Baking with this chai powder was much easier & still yielded the same great taste.
So let me share my Chai Pronut recipe with you!
- 3/4 c garbanzo bean flour
- 1/4 c chai protein powder
- 1 tsp baking powder
- 2 T date sugar
- 1 T egg replacer + 3 T water
- 1/4 c unsweetened nondairy milk
- 1/2 c unsweetened apple sauce
- Preheat the oven to 350F.
- Spray 4 donut tins with non-stick cooking spray.
- Add all dry ingredients to a large bowl & whisk.
- In a medium sized bowl mix the 1 T egg replacer with 3 T water.
- Add in the nondairy milk & apple sauce to the medium size bowl & whisk.
- Pour the wet ingredients into dry & whisk until well combined.
- Distribute batter among the 4 tins.
- Bake at 350F for 13-15 minutes.
- Allow to cool before removing. I topped mine with plain yogurt, butterfly tea & bee pollen. Enjoy!
And don’t forget your veggie burgers next time you camp 🙂