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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Dessert

Whole-Wheat Chocolate Cinnamon Buns

Yes these are delicious 🙂

I could toast one of these up every day for a dessert & be extremely satisfied. These Cinnamon Buns are chocolaty, soft, healthy & sweet tooth satisfying.

One thing that makes this dessert healthier is that they are made with organic sprouted whole wheat flour.

I love sprouted grains because sprouting changes the composition of the resulting flour. It results in the creation of a vegetable & not a starch! There are many benefits to eating a sprouted grain over a non-sprouted.

So give these a try! I promise you & anyone you share them with won’t be disappointed 🙂 Who would pass up a healthier, warm chocolaty pastry??? 

Whole- Wheat Chocolate Cinnamon Buns

  • Servings: 6
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 3 C sprouted whole wheat flour + extra for dusting
  • 1 1/4 C warm water
  • 1/2 C + 2 T raw honey or pure maple syrup
  • 1/2 C chopped pistachios, optional*
  • 2 oz vegan chocolate, melted
  • 2 T coconut oil, melted
  • 2 T ground cinnamon
  • 2 1/2 tsp yeast
  • 1 tsp pink himalayan salt
  • 1 tsp vanilla extract

*I wanted to add these to my buns but didn’t have any on hand.

Directions

  1. Preheat your oven to 350F.
  2. Spray an 8×8 pan with non-stick cooking spray.
  3. In a small blow mix the yeast, water & 2 T of your honey or maple syrup.
  4. Wait 5 minutes for the yeast to activate.
  5. In a large bowl add your flour, salt, & yeast mixture. Start kneading with your hands or with your mixer’s dough hook.
  6. Adjust water/flour as needed. Your dough should be soft but not sticky.
  7. Knead the dough with your hands for an extra minute & then let sit for 20 minutes.
  8. In a medium sized bowl add the rest of your honey or maple syrup, melted chocolate, melted coconut oil, cinnamon & vanilla. Whisk until combined. Fold in your nuts if using.
  9. Split your dough into 3 small balls. Roll each with a rolling pin until flat.
  10. Distribute & spread your chocolate filling on each flat.
  11. Fold each flat in half & cut in half lengthwise. Now twist each piece up into a bun.
  12. Place each bun next to each other in your pan.
  13. Bake for 30 minutes.
  14. Enjoy warm right out of the oven after slightly cooled; or if eating later toast in your toaster oven for 1-2 minutes before serving. 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

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I think this recipe deserves a foot five!

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