Tag: vegan

Chickpea Pumpkin Bites
Snack

Chickpea Pumpkin Bites

thekellydietblogLeave a comment

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Fit Honey Crumble’!

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Now onto some Chickpea Bites!

These yummy snacks are:

  • healthy
  • vegan
  • low in sugar
  • high in protein & fiber
  • moist
  • slightly sweet
  • filling

Chickpea Pumpkin Bites

  • Servings: 10 muffin size bites
  • Difficulty: easy
  • Print

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Ingredients

credit: @thekellydiet

Ingredients:
  • 1 can chickpeas (drained & rinsed)
  • 1/2 c organic pumpkin puree
  • 1/2 c unsweetened apple sauce
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1 tsp baking soda
  • 1/2 c whole wheat flour
  • 1/2 c rolled oats
  • 1/4 c organic coconut sugar
  • non-dairy chocolate chips

Directions

  1. Preheat oven to 350F.
  2. Spray 10 muffin holes with olive oil spray & set aside.
  3. Add the first 3 ingredients to a food processor. Process until chickpeas are broken down and smooth.
  4. Add the next 3 ingredients to the food processor. Process until combined.
  5. Add the next 3 ingredients to the food processor. Process until combined.
  6. Fold in your chocolate chips.
  7. Use an ice-cream scooper to distribute batter among your 10 muffins holes.
  8. Bake for 30 minutes.
  9. Best eaten after chilled in the refrigerator. Enjoy!

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Happy Saturday!

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Exfoliating Lavender Soap
diy

Exfoliating Lavender Soap

thekellydietblogLeave a comment

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

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And for something a little different from the normal Kelly Diet post… we are making soap!

With only 4 items you can make natural soap for yourself or as a crafty Christmas present!

For this soap you will need:

  1. Oatmeal Soap Base
    • relieves itchy skin
    • natural acne treatment
    • reduces wrinkles
    • radiates skin
  2. Lavender Oil
    • anti-inflammatory
    • detoxifies
    • heals
    • calms
  3. Dried Lavender Flowers
    • exfoliating
  4. Soap Molds

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I love the calming effects of lavender. Adding it to a relaxing shower or bath makes it even better!

So make this soap for yourself or spread the love by sharing with others đŸ™‚

Exfoliating Lavender Soap

  • Servings: 10 (9.2x8.9x2 in.) soap bars
  • Difficulty: easy
  • Print

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Ingredients

credit: @thekellydiet

  • Soap molds (I bought a 2 pack silicone soap mold- 9.2X8.9X2 in)
  • Organic Dried Lavender Flowers
  • 2 lb oatmeal soap base
  • Lavender essential oil

*I bought all my products off of Amazon Prime

Directions

  1. Cut your oatmeal soap base into squares and add to a large pot.img_6210
  2. Place your pot on the stove and bring to medium heat. Cover and wait for soap to melt completely, stirring occasionally.
  3. Once your soap is liquid add in about 30 drops of lavender essential oil. Stir.
  4. Add in 1 to 2 handfuls of dried lavender flowers and stir again. (Your flowers will float to the top.)img_6211
  5. Pour and distribute the mix into your soap molds.
  6. Freeze for about 30 minutes or until hardened throughout.
  7. Remove from molds and voila you made soap!

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Happy Holidays!

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Gingerbread Cookies
Dessert

Gingerbread Cookies

thekellydietblogLeave a comment

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

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Now for some Christmas Cookies!

You don’t have to feel guilty about indulging in holiday cookies if you make these Gingerbread Cookies!

They are:

  • healthy
  • vegan
  • sweetened only with blackstrap molasses
  • no oils used

Gingerbread Cookies

  • Servings: 13 cookies
  • Difficulty: easy
  • Print

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Ingredients

credit: @thekellydiet

Dry Ingredients:
  • 2 c whole wheat flour
  • 1 c coconut flour
  • 1 T ground ginger
  • 1 tsp baking soda
  • 1 tsp himalayan salt
Wet Ingredients:
  • 1 c non-dairy milk
  • 2/3 c unsweetened apple sauce
  • 1/3 c blackstrap molasses

Directions

  1. Preheat oven to 350F.
  2. Line a baking sheet with a silpat & set aside.
  3. In a large bowl add & whisk all dry ingredients.
  4. Add in your wet ingredients & mix until combined.
  5. Use an ice-cream scooper to distribute batter among your silpat. Lightly press down each scoop of batter with your palm to form into a flatter cookie shape. Add a hershey kiss if desired.
  6. Bake for 10-15 minutes (depending on how soft or crispy you like them.) Enjoy!

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Happy Holidays!

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Bucha Carrot Dogs
Lunch / Dinner

Bucha Carrot Dogs

thekellydietblogLeave a comment

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Pizza Dough Cookies’:)

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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 đŸ™‚

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

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

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Credit: thekellydiet.blog

Ingredients

  • 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

Directions

  1. Cut off ends of carrots.
  2. 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.

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  1. 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.
  2. 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 đŸ™‚

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Pumpkin Persimmon Cornbread
Snack

Pumpkin Persimmon Cornbread

thekellydietblogLeave a comment

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like  all of these delicious treats:)

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Pumpkin + Persimmons + Cornbread…. would you have put that combination together? Probably not, but don’t let that scare you! This unique combination results in a bread that is flavorful & just the right amount of sweet.

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Pair this  bread with some homemade soup for a delicious warm meal đŸ™‚

Pumpkin Persimmon Cornbread

  • Servings: 1 loaf
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 1 c canned light coconut milk
  • 1 c pumpkin puree
  • 1/4 c unsweetened applesauce
  • 1/4 c raw, local honey or pure maple syrup
  • 2 tsp apple cider vinegar (ACV)
Dry Ingredients:
  • 1 1/2 c cornmeal
  • 1 c wholewheat flour
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • pinch of pink Himalayan salt
  • 1 tsp baking soda
  • 1 tsp baking powder
Fold Ins:
  • 1/2 c diced persimmon

Directions

  1. Preheat the oven to 350F. Spray a 9×9 loaf pan or similar with non-stick cooking spray & set aside.
  2. Add your dry ingredients to a large mixing bowl. Whisk until combined.
  3. Add in your wet ingredients and whisk again.
  4. Fold in your diced persimmons.
  5. Pour batter into your pan & bake for 40 minutes or until the edges are golden brown and a knife inserted comes out clean. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love sharing your creations on Instagram, Pinterest & Facebook!See the source image

I hope everyone enjoyed the weekend!

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Slow-cooker, Butternut Squash Apple Soup
Lunch / Dinner

Slow-cooker, Butternut Squash Apple Soup

thekellydietblogLeave a comment

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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Peppermint Hot Cocoa Pronuts
Dessert · Snack

Peppermint Hot Cocoa Pronuts

thekellydietblogLeave a comment

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

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Now onto the pronuts!

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These protein donuts are made with Orgain’s new plant-based Peppermint Hot Cocoa protein powder. I love it!!! If you don’t own any use any other flavor you have like vanilla, chocolate or peanut butter. The taste will be different but still delicious!

These pronuts are the best in health & taste!

  • Clean
  • Plant-based
  • Healthy
  • Fiber & Protein Packed
  • Filling
  • Oil- free
  • No added sugar
  • Delicious

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Peppermint Hot Cocoa Pronuts

  • Servings: 5 pronuts
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 large ripe banana
  • 1/2 c apple sauce
  • 1/2 c non-dairy milk
  • 1/2 c whole wheat flour
  • 1/2 c oat flour
  • 1/4 c Orgain’s Peppermint Hot Cocoa Protein Powder
  • 1 tsp baking soda

Optional Toppings:

  • White chocolate chips
  • 80% cacao chocolate chips
  • Organic unsweetened coconut flakes
  • Anything else you like!

Directions

  1. Preheat the oven to 350F. Spray 5 donut holes with non-stick spray & set aside.
  2. Add your ripe bananas to a large mixing bowl & beat until pureed.
  3. Add the rest of your ingredients to your mixing bowl & mix until combined.
  4. Distribute your batter among the 5 donut holes.
  5. Add any desired toppings.
  6. Bake for 18 minutes. Serve as is or spread with nut butter đŸ™‚ 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 weekend!

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Maple Sweet Potato Bread
Dessert · Snack

Maple Sweet Potato Bread

thekellydietblogLeave a comment

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 đŸ™‚

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
  • Print

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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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Curried Chickpea Salad & Rosemary Potatoes
Lunch / Dinner

Curried Chickpea Salad & Rosemary Potatoes

thekellydietblogLeave a comment

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 đŸ™‚

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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Toasted Coconut Banana Muffins
Snack

Toasted Coconut Banana Muffins

thekellydietblogLeave a comment

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

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Now onto the protein muffins!

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These protein muffins are made with Orgain’s plant-based Cookies and Cream Protein Powder. I love it!!! If you don’t own any use any other flavor you have like vanilla, chocolate or peanut butter. The taste will be different but still delicious!

These protein muffins are the best in health & taste!

  • Clean
  • Plant-based
  • Healthy
  • Fiber & Protein Packed
  • Filling
  • Oil- free
  • Sweet
  • Delicious

Toasted Coconut Banana Muffins

  • Servings: 11 muffins
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 3 scoops (70g)  protein powder (I used @drinkorgain Cookies & Cream)
  • 1 c quick oats (gluten-free if needed)
  • 2/3 c unsweetened organic coconut flakes
  • 1/3 c whole wheat flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 2 large ripe banana
  • 4 oz natural apple sauce
  • 1/4 c non-dairy milk
  • 1/4 c pure local honey or agave
  • 1 tsp vanilla extract

Additional:

  • Handful white chocolate chips

Directions

  1. Preheat the oven to 350F. Spray a muffin tin with non-stick spray & set aside.
  2. Add your ripe bananas to a large mixing bowl & beat until pureed.
  3. Add the rest of your wet ingredients to your mixing 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 just combined.
  6. Fold in your white choc chips.
  7. Use an ice-cream scooper to distribute your batter among 11 of the muffins holes.
  8. Bake for 18 minutes. 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 almost Friday!

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