This was my first time trying/making Socca & it turned out great!
So what is Socca?
It is a type of thin, unleavened pancake or crêpe made from chickpea flour.
It is a great source of fiber, protein & has a slew of vitamins & minerals.
I added just a bit of chia seeds to my socca for extra nutrients & to help absorb more of the liquid in the batter.
This recipe is easy to make & lets you be creative by choosing your own toppings.
You can top it with nut butter & fruit for a healthy dessert, or
with veggies & a homemade sauce for a yummy & nutritious meal.
Chia Socca
Servings: 1Time: 40 minutes Difficulty: easy
I love vegan meatballs & meatloaf. I have made them with vegan cheese, salsa, oats, coconut flour, quinoa, an assortment of veggies & more.
For this loaf I wanted:
the main ingredient to be lentils
a smokey flavor
a yummy homemade glaze
clean ingredients & a nutritious outcome
This loaf is great to make ahead of time & either bake or re-heat when desired. You can also freeze to un-thaw & reheat in the future.
January 31, 2018thekellydietblogLeave a comment
Hello from Denver!
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I am out here on job interviews, so wish me luck
While out here I am staying at my sisters. So what better way to thank someone for letting them stay at their place than making them food?!
I love this Vegan Frittata recipe. The main ingredients are Garbanzo Bean Flour & veggies. Hello health & yumminess!
Not only does this frittata taste great but it is easy to make & makes for a great food prep as well. You can make it in advance, refrigerate, & re-heat when desired.
First we will saute some veggies.
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Then mix & pour on our garbanzo bean batter.
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And lastly, bake them! (This can be done in either a 9×9 pan or 10 muffin tins.)
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So let’s get to the recipe!
Vegan Frittata
Servings: 4Time: 40 mins Difficulty: easy
A sweet potato crust, spread with a thai sauce, followed by a cheesy basil tofu filling, & all topped with even more veggies! This is truly a Kelly Diet win
Vegan Pizza Quiche
Servings: 4
Time: 1 1/2 hr Difficulty: medium
Vegan Spicy Quinoa Casserole
February 23, 2018thekellydietblogLeave a comment
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.
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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: 6-8Time: 50 minutes Difficulty: easy
Beet Mac & ‘Cheeze’
LUNCH / DINNER
Beet Mac & ‘Cheeze’
March 31, 2018thekellydietblogLeave a comment
I cannot lie, this turned out soooo amazing I think I might be a genius!
Can I give myself genius status?
I turned beets & carrots into a completely healthy Mac & Cheese, so I’m going to go with yes!
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Banza noodles are the only noodles I use because they are made from chickpeas! Give me a noodle that is full of fiber & protein and I’m thrilled.
So do your body & taste buds a favor and make this Mac & Cheeze!
Beet Mac & 'Cheeze'
Servings: 2
Time: 4 hrs
Difficulty: easy
October 14, 2018thekellydietblog
Don’t forget to follow my Instagram, @thekellydiet
Now for some Gingerbread Birthday Cookies!
These cookies are super healthy & insanely delicious!
The only sweetener is 2 T molasses and no oils are used.
They are soft, sweet and have such a great ginger- molasses flavor.
Cause here at The Kelly Diet you never have to compromise taste for health!
Servings: 7 Cookie Drops
Time: 20 minutes Difficulty: easy
World of Color Painting
Podcast Episode 32
32 Podcast Video: Guest interview with Jane Blundell - All about color
janeblundellart.com
Birgit OConnor Watercolors
By Sarah Copeland
Sweet and Spicy Tofu With Soba Noodles
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Rating
5
(4,180)
If you don’t cook tofu often (or even if you do), this unfussy tofu dish is for you: There’s no flour-dredging or shallow-frying, and no marinating at all. As long as you pat the tofu dry (a bit fussy, but not by much), the vegetable oil’s high smoke point will yield crisp edges, while the sesame oil imparts flavor, putting you well on your way to making tofu taste great. What’s more, a ginger-and-garlic-laced soy sauce coats noodles and tofu alike, giving you chopstick after chopstick of toothsome pleasure. Serve these warm or cold, and be generous with the cool, crispy vegetables on top, especially for summer picnics where you can stretch this to serve 6 or even 8 as a side.
Vegan Egg Foo Yung
Tofu Pancakes with Mushroom Sauce
Vegetarian Times Issue: March 1, 1998 p.53
For a casual supper, I always enjoy these tofu pancakes topped with a rich mushroom sauce. For optimum taste, prepare the pancake mixture and chill it overnight–the flavors will blend, and the cakes will turn more easily. Calcium per serving: 520 mg.