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

Slow-cooker, Butternut Squash Apple Soup

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Purple Sweet Potato Breakfast Bowl!’

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Now for some soup!

Friends,  I loveeee this recipe. Now let me tell you why!

It is:

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

Toppings I like on this soup are pomegranate seeds, diced avocado and homemade baked tortilla chips.

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Butternut Squash, Apple Soup

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

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Credit: thekellydiet.blog

Ingredients

  • 1 butternut squash
  • 1 apple, chopped
  • 1/3 red onion
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/2 tsp pink himalayan salt
  • 2-3 c vegetable broth

Directions

  1. Peel and remove any seeds from your butternut squash. Chop and add to your crockpot/ slow-cooker.
  2. Add the rest of the ingredients to your pot.
  3. Mix & cook on high heat for 4 hours, or low for 8.
  4. After this time, everything should be soft. Use an immersion blender or transfer to food processor or blender. Blend until smooth & creamy.
  5. Top with 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

Slow-cooker, Creamy Sweet Potato Ginger Soup

Hello friends!

Ah, I love this recipe. I have made it a few times. You can make this recipe with regular sweet potatoes or purple ones for different vitamins & a fun color!

This soup is easy to make, creamy, delicious & healthy. What makes it even more fun are toppings!

Try topping this soup with seasoned & roasted chickpeas & diced avocado…

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OR homemade baked tortilla chips!

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Slow-cooker, Creamy Sweet Potato Ginger Soup

  • Servings: 2-4
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 2 sweet potatoes, scrubbed & chopped (leaving the skin on)
  • 1 red apple, chopped
  • 2 carrots, chopped
  • 3 c vegetable broth
  • 1/2 T ground ginger
  • 1 tsp pink himalayan salt

Directions

  1. Add all the ingredients to a slow-cooker.
  2. Mix & cook on high heat for 4 hours, or low for 8.
  3. When the sweet potato is soft, use an immersion blender or transfer in batches to a food processor or blender. Blend until smooth & creamy.
  4. Top with desired toppings like homemade tortilla chips, roasted chickpeas or diced avocado. 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

And some eskimo kisses for my sweet potato lover 🙂

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Lunch / Dinner

Tomato Basil, Beet Power Lunch Bowl

*For more recipes not on the blog remember to follow my Instagram @thekellydiet.

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And now let’s talk about a little beet power! I don’t know about you but I do not like going more than a few days without eating beets.

Thanks to their unique source of phytonutrients called betalains, beets provide antioxidant, anti-inflammatory, and detoxification support.

Beets play an important role in health, but don’t forget about their greens!

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Beet Greens supply good amounts of protein, phosphorus, & zinc. They are also a great source of fiber. Packed with antioxidants, they’re high in vitamin B6, magnesium, potassium, copper, & manganese.

So clearly this recipe contains beets & beet greens 🙂 But, what gives this lunch bowl it’s awesome flavor is Tomato Basil Soup. My new favorite thing is to cook my quinoa in organic Tomato Basil Soup instead of veggie broth or water. It is so flavorful & easy to do.

This bowl is full of flavor & vitamins & only requires 5 ingredients! *4 if you count the beets & beet greens as one 🙂

Tomato Basil, Beet Power Lunch Bowl

  • Servings: 3
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 small spaghetti squash
  • 1 small beet
  • 1 box organic Tomato Basil Soup
  • 1/2 to 1 C quinoa
  • Handful of beet greens, chopped

Directions

  1. Preheat your oven to 375F.
  2. Cut your spaghetti squash in half, de-seed & bake for 50 minutes.
  3. Cut the greens off your beet. Scrub the outside with a clean veggie scrubber. Wrap your beet in foil & bake for 50 minutes.
  4. While that is cooking, add your soup & quinoa to a medium size pot. Bring heat to a simmer until quinoa is fluffy.
  5. When your squash is done baking, scrape the insides out with a fork & add to your pot.
  6. Chop you beet into small cubes & add to your pot.
  7. Add in your greens & stir everything together.
  8. Serve warm 🙂

*This recipe is a great food prep for a few days of lunch.

**You can also make this in the crockpot. Just add your quinoa, soup, baked squash, chopped beet, & greens to a slow-cooker. Cook on high heat for about 2 1/2 hrs. 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

And remember to share your beets with your furry friends 🙂

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