Snack

Pumpkin Persimmon Cornbread

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 🙂

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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Snack

Pumpkin Persimmon Cornbread

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 & sweet without being overwhelming.

Pair this  bread with some homemade Butternut Squash Soup for a delicious warm meal 🙂img_5582

Pumpkin Persimmon Cornbread

  • Servings: 1 loaf
  • Difficulty: easy
  • Print
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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 2 tsp apple cider vinegar (ACV)
  • 1 c canned light coconut milk
  • 1 c pumpkin puree
  • 1/2 c unsweetened applesauce
Dry Ingredients:
  • 1 c oat flour
  • 1 1/2 c cornmeal
  • 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 tp 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. In a small bowl whisk your ACV with the coconut milk & let sit for 10 minutes.
  3. Add the rest of your wet ingredients to a large mixing bowl. Whisk until combined then stir in your ACV mixture.
  4. In a medium sized bowl add all of your dry ingredients. Mix until combined.
  5. Use a wooden spoon to slowly combine wet ingredients into dry.
  6. Fold in your diced persimmons.
  7. Pour batter into your pan & bake for 40 minutes or until a knife inserted comes out clean. 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 for those of us who struggled to get up this morning, so did my dog. See the source image

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Lunch / Dinner

Tropical Buddha Bowl

2 new foods for me this year are: Jicama & Jackfruit.

Jicama is a root vegetable that is a great source of fiber & vitamin C. You can eat it raw, sauté it, or bake it into fries.

Jackfruit is a fruit than can grow up to 100 lbs! It is a rich source of vitamin, minerals, phytonutrients, carbohydrate, electrolytes, fiber, fat and protein. You can eat it raw or cook it.

I have fallen in love with both!

For this Tropical Buddha bowl I made jackfruit fries & cooked up some of Upton’s Naturals Sweet & Smoky Jackfruit.

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Sweet and Smoky JackfruitThis bowl is well sweet & smoky 🙂 , tangy & refreshing!

 

Tropical Buddha Bowl

  • Servings: 2
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Jicama Fries:
  • 1 jicama
  • 1 T melted coconut oil
  • 2 tsp seasoning of choice (I used FlavorGod’s fiesta sweet & tangy seasoning)
  • 1/2 tsp garlic powder
Bowl Ingredients:
  • 1 box Upton’s Naturals Sweet & Smoky Jackfruit
  • 1/2 head caulifower
  • 2 handfuls kale/ spinach
  • Pomegranate seeds
Tropical Dressing:
  • 1 1/2 c chopped mango, pineapple & strawberry combo (I used a pre-chopped organic frozen bag.)
  • 1/4 c apple cider vinegar
  • The juice from 1 lime

Directions

Jicama Fries:
  1. Preheat your oven to 400F.
  2. Peel jicama & cut into fries.
  3. Place them onto a baking sheet. Pour the melted coconut oil over the fries, sprinkle on your seasoning & mix. Make sure all fries are laying next to each other on the sheet & not on top of one another.
  4. Bake for 20-25 minutes, flip, & bake another 20-25 minutes or until crispy.
Bowl:
  1. Chop half of your cauliflower head into florets.
  2. Place on a baking sheet, add any seasonings or healthy oils you like & roast for about 30 minutes or until slightly browned.
  3. Heat your package of jicama on a pan sprayed with non-stick cooking spray. Cook until hot throughout.
Tropical Dressing:
  1. Add all of your tropical dressing ingredients to a high speed blender.
  2. Blend until combined.
Assemble:
  1. Distribute your greens, fries, jackfruit & cauliflower among 2 plates.
  2. Drizzle on your dressing.
  3. Top with pomegranate seeds. Enjoy!

Check out my Instagram @thekellydiet for even more unique plant-based recipes!

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