Dessert · Snack

Pumpkin Brownies (2 ways)

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Soft, Pumpkin Breakfast Cookies!’

img_5310

Now for some brownies!

img_5260

I made two Pumpkin Brownie versions.

1) One is fluffier, lower in sugar and a good healthy option even for breakfast!

2)The other is fudgier and more dessert like.

Both are:

  • 100% vegan
  • Rich in nutrients from the pumpkin 
  • Filling
  • Protein & fiber packed
  • Delicious!

You can add chocolate chips or nuts to your batter. Top these baked brownies with nut butter or non-dairy whip cream. However you like your brownies, make them your own!

Breakfast Pumpkin Brownies

  • Servings: 9
  • Difficulty: easy
  • Print

img_5232

Credit: thekellydiet.blog @thekellydiet

Ingredients

Ingredients:
  • 1 c organic pumpkin puree
  • 1 ripe banana
  • 3 T raw local honey or pure maple syrup
  • 1 1/2 c garbanzo bean flour
  • 1/4 c raw cacao powder
  • 1/2 tsp baking soda
  • dash himalayan salt

Directions

  1. Preheat oven to 350F.
  2. Spray an 8×8 pan with olive oil spray & set aside.
  3. Add all dry ingredients to a large mixing bowl & whisk
  4. Add your wet ingredients to a medium sized bowl & whisk.
  5. Pour your wet into dry & mix until combined.
  6. Pour batter into tin & bake for 25 minutes.
  7. Allow to cool before removing from pan. I ate mine drizzled with almond butter for breakfast and as a snack. Enjoy!

The more dessert like brownies I used whole wheat flour. I finally found a whole wheat flour that has just as much protein & fiber as other coconut and garbanzo bean flours! It’s Prairie Gold Whole Wheat Flour. I found it at Sprouts. It can also be bought on Amazon.

5df6fa4d118ddea21524d06ce64e

Fudgey Pumpkin Brownies

  • Servings: 18
  • Difficulty: easy
  • Print

img_5258

Credit: thekellydiet.blog @thekellydiet

Ingredients

Ingredients:
  • 1 15 oz can organic pumpkin puree
  • 1 c pure maple syrup
  • 1/2 c melted coconut oil
  • 1 c + 2 T whole wheat flour
  • 1/3 c raw cacao powder
  • 1 T pumpkin pie spice
  • dash himalayan salt
Additional:
  • non-dairy chocolate chips

Directions

  1. Preheat oven to 350F.
  2. Spray an 9×12 pan with olive oil spray & set aside.
  3. Add all dry ingredients to a large mixing bowl & whisk
  4. Add your wet ingredients to a medium sized bowl & whisk.
  5. Pour your wet into dry & mix until combined.
  6. Pour batter into tin. Sprinkle the top with a small handful of chocolate chips.
  7. Bake for 25 minutes.
  8. Allow to cool before removing from pan. I like them best eaten cold after refrigerated. Enjoy!

img_5260

Happy Sunday!

img_5226

 

 

 

Dessert

Crustless Pumpkin Pie

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘4 ingredient, Spaghetti Squash Bowl!’

img_5029

Now for some pie!

img_5028

You’re hungry. You don’t want to make something that requires 1,000 ingredients you don’t own. You want something sweet but not loaded with butter & sugar. It’s fall so, pumpkin is a must. Well…. here is the perfect solution!

This Crustless Pumpkin Pie is….

  • 100% vegan
  • Rich in nutrients from the pumpkin 
  • Lower in sugar than regular pie
  • Sweet
  • Filling
  • Contains flax which is good for your hair & skin
  • Delicious!

Crustless Pumpkin Pie

  • Servings: 45
  • Difficulty: easy
  • Print

img_5026

Credit: thekellydiet.blog @thekellydiet

Ingredients

Ingredients:
  • 1 15 oz. can pumpkin puree
  • 3/4 c non-dairy milk
  • 1/3 c organic coconut sugar (I used Now Foods Official)
  • 1/2 c plain, non-dairy greek yogurt (I used Ripple.)
  • 3 T ground flax
  • 1 T cornstarch
  • 2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
Toppings:
  • Dairy- free whipped cream

Directions

  1. Preheat oven to 350F.
  2. Spray a pie tin or 3 small tart tins (bottom & sides) with olive oil spray & set aside.
  3. Add all ingredients to a large mixing bowl & whisk until combined.
  4. Pour into tin & bake for 35-40 minutes.
  5. When done baking, place pie in freezer for 20 minutes before removing from tin.
  6. Top with non-dairy whip cream. I suggest keeping any leftovers covered & refrigerated. Enjoy!

img_5027

Happy Baking 🙂

img_5021

 

 

Lunch / Dinner

Vegan Spicy Quinoa Casserole

This is one of my favorite casseroles. It is super versatile. Keep the base of the quinoa, flax eggs, vegan cheese & hot sauce and use any desired veggies & spices you like. By simply switching up the veggies & spices you use, you can really make some different dishes!

I also like this casserole because it can be made ahead of time & baked later or baked & re-heated later. I made this dish for a family meal & still had some leftovers to use as food prep.

I also made a Roasted Corn Salad to serve as a side.

img_7925

It is comprised of roasted corn, diced red onion, tomato, jalapeño, avocado, lime juice, ground pepper & a bit of Flavor God’s Taco Tuesday Seasoning.

Vegan Spicy Quinoa Casserole

  • Servings: 6-8
  • Difficulty: easy
  • Print

img_7921

Credit: thekellydiet.blog

Ingredients

  • 3 flax eggs (3 T flax mixed with 6 T water)
  • 2 c dry quinoa
  • 1 c vegan cheese
  • 1/2 c hot sauce (can add more or less depending on your heat level)
  • Veggies of choice: I used 2 c broccoli florets & 1 chopped yellow bell pepper
  • Seasonings of choice: I used  1/2 tsp of pink himalayan salt & 1 tsp Flavor God Everything Spicy Seasoning.

Directions

  1. Preheat oven to 350F.
  2. Mix flax egg ingredients in a small bowl & set aside.
  3. Cook quinoa as you normally would or according to instructions on package.
  4. Add all ingredients, including your flax eggs, to a large bowl & mix until combined.
  5. Pour into large casserole dish, sprayed with non-stick spray, & smooth.
  6. Bake for 35 minutes. Serve warm. Enjoy!

And this is what my dog was doing while I was cooking….

img_7896

Dessert

Chocolate Chunk PB Complete Cookie

What makes these cookies ‘Complete‘?

They are:

  • Full of fiber
  • Packed with protein
  • Vegan
  • Gluten-free
  • Low in sugar
  • Low in fat

Add a side of veggies & you have a complete meal with these cookies to fuel your day!

I wanted to keep these cookies as low in sugar as possible. They are however slightly dry so if you want a sweeter taste & more moist cookie add in about 1/4 c pure maple syrup.

Chocolate Chunk PB Complete Cookie

  • Servings: 4 big cookies
  • Difficulty: easy
  • Print

img_7867

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 c coconut flour
  • 1/2 c plant based peanut butter protein powder (I used Orgain)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 T chia seeds
Wet Ingredients:
  • 2/3 c natural apple sauce
  • 1/2 c unsweetened plant-based milk of choice

*I wanted to keep these cookies as low in sugar as possible. They are however slightly dry so if you want a more sweet & moist cookie add in about 1/4 c pure maple syrup.

Fold Ins:
  • 1/2 c vegan chocolate bar chopped into chunks & slivers

Directions

  1. Preheat oven to 350F. If using small cake tins, spray with non-stick cooking spray & set aside.
  2. Add all dry ingredients to a large bowl & whisk.
  3. Add all wet ingredients to a medium size bowl & whisk.
  4. Add wet into dry & mix until combined.
  5. Fold in chocolate chunks.
  6. Press batter into prepared cake tins or form into cookie shapes on a baking sheet lined with parchment paper or a silpat.
  7. Bake for 18 minutes. Enjoy!

img_7865

How do you keep your foods ‘complete?’

img_7868

 

 

Breakfast · Dessert · Snack

Key Lime Nicecream Cake (nut-free)

Remember to check out my Instagram @thekellydiet for more healthy recipes like my last post- ‘Butternut Squash Beetroot Soup.’

img_5413

You are going to love this Nicecream Cake. Most vegan no-bake cakes contains cups of nuts. I am all about healthy fats but I don’t need a cake loaded with nuts & seeds.

So, I tried something different. Instead of nuts for the filling I used steamed cauliflower 🙂 Sound gross? It’s blended with fruits & lemon (or lime) juice that masks the cauliflower completely.

For the crust I used Heritage Flakes cereal instead of nuts. It is a high protein & fiber cereal with little sugar & fat.  I was in love with how the taste of this crust turned out.

Think of this nicecream cake as your morning smoothie but way better 🙂

Now let me show you how to go from all these healthy ingredients…

img_5294to a delicious nicecream cake!

Key Lime Nicecream Cake

  • Servings: 2-4
  • Difficulty: easy
  • Print
img_5338

Credit: thekellydiet.blog

Ingredients

Crust:
  • 2 c Heritage Flakes cereal
  • 6 medjool dates (pitted & chopped)
  • 1 T pure maple syrup
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 c natural apple sauceimg_5296
Filling:
  • 2 c steamed cauliflower
  • 1 ripe banana
  • 1 avocado
  • 1 c cubed pineapple/mango combo
  • 2 T plant based vanilla protein powder (I used 22 days Nutrition)
  • 1/4 c pure maple syrup
  • 1/4 c lime or lemon juice
  • 1 tsp vanilla
  • 1.4 tsp turmeric
  • 2 T poppy seedsimg_5299

Directions

  1. Spray 1 large or 2 small tart tins with non-stick spray & set aside.
  2. Add all of your crust ingredients to a food processor & process until combined.
  3. Press your crust mixture into the bottom of your tart tins.img_5297
  4. Add all of your filling ingredients, except for the poppy seeds, to your clean food processor. Process until combined. Stir in your poppy seeds.
  5. Pour your filling mixture on top of your crust.img_5302
  6. Add any desired toppings. I used lemon zest, pomegranate seeds & coconut chips.img_5307
  7. Cover with clear wrap & freeze for 4 hrs or overnight.
  8. Thaw the cake for about 15 minutes (depending how thick your cake is & how frozen it is) before serving. Enjoy!

And a very happy early Thanksgiving to you all from me & Batman:)

img_5428