Dessert

Chocolate Orange Muffins

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Mango Buch Smoothie’ that tastes like a mimosa!

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And now for dessert!

These Chocolate Orange Muffins actually have the taste of a chocolate orange; while still being healthy enough to eat for breakfast!

They are also:

  • plant-based
  • high in protein & fiber
  • bursting with flavor
  • sweet
  • filling

Chocolate Orange Muffins

  • Servings: 9 Muffins
  • Difficulty: medium
  • Print

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credit: @thekellydiet

Ingredients

Wet Ingredients:
  • 1 avocado
  • 1 orange (whole including skin)
  • 1/4 c raw local honey or pure maple syrup
  • 1/4 c non-dairy milk or melted coconut oil
  • 1 tsp vanilla
Dry Ingredients:
  • 1 c whole wheat flour
  • 1/3 c oats
  • 1/4 c cocoa powder
  • 1/4 c cacao powder
  • 1 tsp cinnamon
  • 1 tsp baking soda

Directions

    1. Preheat oven to 350F.
    2. Spray 9 muffin holes with olive oil spray & set aside.
    3. Slice your avocado and orange into smaller pieces. img_7292-1
    4. Add all wet ingredients to a food processor. Process until everything is broken down and combined.
    5. Add in your dry ingredients. Process until everything is combined.* img_7293
    6. Distribute your batter among the 9 muffin holes. Smooth the tops with a spoon.
    7. Bake for 18 minutes. Allow to cool before removing from pan.**

    *If your food processor is too small to hold everything, after processing your wet ingredients add in your oats and process again. Then transfer everything to a mixing bowl, add in the rest of your dry ingredients and whisk. img_7284

  • I topped mine with prepared powder peanut butter. And ate them after refrigerated because I think they taste best chilled. Allow a few hours for all the flavors to settle before eating.
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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

Enjoy the weekend!

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Dessert

Healthier Brookies

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

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But how about some Brookies!

These yummy brookies are:

  • healthier than your normal cookie
  • plant-based
  • high in protein & fiber
  • chocolatey
  • sweet
  • filling

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Healthier Brookies

  • Servings: 9 Brookies
  • Difficulty: easy
  • Print

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credit: @thekellydiet

Ingredients

Base Ingredients:
  • 1 c organic oats
  • 1/2 c organic pumpkin puree
  • 1/2 c raw, local honey
  • 1/4 c unsweetened almond milk
  • 2 scoops (46g) peanut butter protein powder (I used Orgain)
  • 1 tsp baking soda
Top Ingredients:
  • 1/2 c whole wheat flour
  • 1/2 c melted coconut oil
  • 1/2 c non-dairy milk
  • 1/3 c oats
  • 3 T organic coconut sugar (I used Now Foods)
  • 3 T cocoa powder
  • 1 tsp cinnamon
  • 1 tsp baking soda

Directions

  1. Preheat oven to 350F.
  2. Spray 9 muffin holes with olive oil spray & set aside.
  3. Add all base ingredients to a food processor. Process until combined & distribute among your muffin tins.img_6696
  4. Add all top ingredients to your food processor. Process until combined & distribute among your muffin tins on top of your base.img_6699
  5. Bake for 18 minutes. Cool and drizzle with nut butter. Enjoy!img_6714

 

Happy Winter!

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Dessert · Snack

Peppermint Hot Cocoa Pronuts

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 🙂 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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Lunch / Dinner

Golden Soup (slow cooker version)

Golden Soup!

I love this soup because it is…

  • made from vegetables.
  • creamy.
  • a beautiful color.
  • flavorful.
  • filling.
  • nutritious.
  • easy to make.

I hope you enjoy 🙂

Golden Soup (slow cooker vesion)

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

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Credit: thekellydiet.blog

Ingredients

  • 1 small to medium sized head cauliflower
  • 10 mini bell peppers (assorted colors – yellow, orange, red)
  • 1/2 onion, chopped
  • 2 1/2 c veggie broth
  • 1 tsp minced garlic
  • 1 tsp Flavor God everything Spicy seasoning or crushed red pepper to taste
  • 1/4 tsp turmeric

Directions

  1. Chop your head of cauliflower into florets & add to your crock-pot.
  2. Cut stems off the top of your peppers & discard. Chop the peppers & add to your pot.
  3. Add in the rest of the ingredients.
  4. Stir & cook on high heat for 2 1/2 hours.
  5. Transfer mixture to a high speed blender or food processor & blend until smooth. 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

And a happy holidays from this reindeer 🙂

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Lunch / Dinner

Roasted Cauliflower & Bean Soup

Don’t forget to check out my instagram @thekellydiet for more recipes not posted on the blog, like this ‘Crispy Banana Bake.’ 🙂

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A fair warning about this soup, if you do not like beans you will hate this soup. If you love beans, like me, than namaste.

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Feel free to change this soup around. This time I used steamed cabbage but I have also made it with kale & spinach.

In addition, this is a very thick soup because that is how I like it. If you prefer your soups not as thick simply add more veggie broth to yours.

I hope you enjoy!

Roasted Cauliflower & Bean Soup

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

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Credit: thekellydiet.blog

Ingredients

  • 1 medium sized head caulifower
  • 1/4 head purple cabbage (can replace with kale/spinach – would not need to steam)
  • 2 c veggie broth (or more for desired texture)
  • 1 can white beans (drained & rinsed)
  • 1 tsp garlic powder
  • 1/2 tsp pink himalayan salt
  • 1/2 tsp ground pepper
  • 1/4 c nutritional yeast/ nooch

Directions

  1. Preheat your oven to 450F.
  2. Chop your head of cauliflower into florets. Place on a baking sheet, drizzle with a little white wine vinegar. Sprinkle with a little turmeric & mix.
  3. Bake for 20 minutes.
  4. Chop 1/4 head purple cabbage & steam until tender.
  5. Add your roasted cauliflower &  steamed cabbage to a food processor along with your veggie broth, garlic powder, salt & pepper. Blend until smooth.
  6. Transfer your mixture to a medium sized pot & heat.
  7. Stir in your nutritional yeast & serve warm. 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 stay warm out there 🙂

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