Easy, Nourishing & Delish Recipes

healthy, easy, simple and tasty recipes for busy people

Bethany And Rachel

Peach Rhubarb Pavlova

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This month’s Recipe Redux theme was to make a pie, I love pie but, I am not a huge fan of pie crust, I’d much rather eat the filling of a pie and avoid the crust than eat it all together. One thing I do like is meringue cookies, so why not make that a crust for pie?

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My Dad’s Favorite pie is strawberry-rhubarb, so for Father’s day, I  wanted to make him something special that he would love!

We had an abundance of fresh peaches and rhubarb, but not strawberries! So we combined them for a delicious healthy dessert! I think the the combo of peaches and rhubarb is so much better than strawberries and rhubarb!

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This recipe is Gluten free, paleo, refined sugar free, and downright delicious!

EASY Peach Rhubarb Pavlova {6 Ingredients!}

Pavlova

  • 3 egg whites
  • 1/2 cup coconut sugar

Compote

  • 2 cups sliced and peeled peaches
  • 1 cup chopped rhubarb
  • 1 Tbsp. water
  • 2 Tbsp. honey
  1. Place egg whites in a mixing bowl and beat  until soft peaks form, about 5 minutes.
  2. Add sugar  one tablespoon at a time while egg whites are beating, making sure each Tbsp. of sugar is dissolved before adding the next.  Beat until stiff peaks form.
  3. Spread meringue into a circle on a cooking sheet lined with parchment paper.
  4. Bake for 20-30 minutes, or until done (depending on oven).
  5. For compote, add ingredients in a saucepan on medium-low heat.  Let simmer for  15 minutes, stirring every few minutes.  Let cool.
  6. Spread compote on top of meringue and serve immediately, if not serving right away, add compote on top until ready to serve

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  • What’s your favorite kind of pie?
  • Do you like crust or nah?

Happy Father’s Day!
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Looking for more Healthy and Delicious desserts?  Check out these recipes!
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Clean Eating Lemon Blueberry Pie Bars

Nutella Fudge-2

Paleo Nutella Fudge Bars

EASY BBQ Sweet Potato Fries

by 32 Comments

Guys, I have an obsession, and it’s making my skin turn orange; AKA too much beta carotene from eating sweet potatoes (and these BBQ sweet potato fries don’t help LOL).

Does anyone else have this problem? On the bright side, I have been getting nice compliments from people saying that I look tanner, ( I don’t know why but I guess that’s a good thing) except it looks more like a fake spray on tan!  I have been eating about one everyday for a year now and I am not planning on stopping any time soon.

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My favorite way to enjoy them is making fries, extra crispy fries. With BBQ season in full charge, I decided to make a BBQ spice rub for fries.

Yes soak that in, BBQ flavoring +Sweet Potato fries (and I thought sweet tater fries couldn’t get any better). Well I guess I lied to myself because this is my favorite way to enjoy sweet taters now.photo 4.PNG-10

BBQ Sweet Potato Fries

If you have an obsession with sweet potatoes, feed that obsession and make these for your next cookout or 4th of July BBQ

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  • EASY BBQ Spiced Sweet Potato Fries

    Print Recipe
    Prep Time 5 minutes
    Cook Time 45 minutes
    Total Time 50 minutes
    Servings 4 servings

    Ingredients
      

    • 2 large sweet potatoes cut into wedges
    • 1 tbsp olive oil or melted butter
    • BBQ Spice Rub
    • 2 tsp chili powder
    • 2 tsp cumin
    • 1 tsp paprika
    • 1/4 tsp all spice

    Instructions
     

    • 1. Preheat oven at 350 degrees and coat a cookie sheet with cooking spray
    • 2. Coat potato wedges with oil/butter in a large bowl and mix together spices in a separate bowl
    • 3. Dip potato wedges in spice rub and coat evenly, place on cookie sheet and drizzle with more oil
    • 4. Bake for 45-60 minutes and turn every 20 minutes

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These are vegan, paleo, gluten-free, and can be dairy-free!

  • Whats your favorite recipe with sweet potatoes?

Fluffy Strawberry Coconut Muesli Pancakes

by 6 Comments

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You can try to disagree with me, but we all know breakfast food is the best food.  If I could I’d probably eat breakfast for every meal, and I may or may not have done that before (guilty as charged).  To me, out of all the breakfast food/ingredients in the whole wide world, oats are definitely the best.  

There is so much variety of flavors and variations that you can make with oats!  It doesn’t always have to be just in oatmeal form, it can be help fluff up pancakes with fiber, be the main ingredient in granola, or create an added texture in smoothies.

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The one product that contains oats and is super new to me is Muesli.  I’ve never heard it until Nature Valley kindly sent me two of their new products:  Toasted Oats Muesli Originial and Toasted Oats Muesli Blueberry.  If you were like me a few days ago, your probably questioning to yourself what the heck it is.

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To me, muesli is like a mix between unclustered granola and toasted oats.  It can be served cold like cereal, or it can be mixed with water or milk and cooked in the microwave or stove like oatmeal!  So basically, its the best of both worlds!

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Its a great whole grain breakfast that contains a delicious blend of whole rolled, oven-toasted oats, fruits, nuts and seeds lightly sweetened to perfection!  Think of it as nature’s essentials- just a few simple ingredients mixed into a delightful texture!  Its great tasting while fueling your body for the day ahead of you!  There are 5 grams of fiber and 6 grams of fiber per half cup serving!

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Strawberry Coconut Muesli Pancakes

Nature Valley Toasted Oats Muesli is a great addition to pancakes!  It lends a crunchy, sweet texture so you don’t need any sugar!  It also adds extra fiber and protein to keep you full until lunch!

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 Strawberry Coconut Muesli Pancakes

Makes 4-5 Pancakes

  • 1/2 cup oat flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. cinnamon
  • 1/2 cup sliced strawberries
  • 2 egg whites (or a flax egg for vegan option)
  • 1/4 cup plain greek yogurt (or coconut yogurt for vegan option)
  • 1/4 tsp. pure vanilla extract
  • 1/2 cup Nature Valley Toasted Oats Muesli
  • 2 Tbsp. shredded unsweetened coconut
  • sliced strawberries (optional)
  1. Combine first seven ingredients in a blender or food processor and blend until until fully combined.
  2. Place mixture into a bowl and mix in muesli and coconut.
  3. Lightly coat a skillet with cooking spray and heat over medium low-heat. Drop batter by 1/4 cup onto skillet. Add a sliced strawberries on top. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more cooking spray and remaining batter.
  4. Top with pureed strawberries (instead of maple syrup), more shredded coconut and Muesli!

adapted from this recipe

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Hungry for more pancakes??  Check out these tasty pancake recipes!!

Zucchini-Cornbread Pancakes

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Chai-Spiced Banana Bread Pancakes

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Peppermint Patty Zucchini Pancakes

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Healthy Easy Granola Recipes Roundup!

by 28 Comments

There is nothing better than granola, especially if it’s made with wholesome ingredients and tastes delicious! All of these recipes below are healthy easy granola recipes that you have to make from some of our favorite bloggers! Enjoy 🙂

Triple Chocolate Granola from Athletic Avocado

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Healthy Coco-NUT-ty Granola from In It 4 The Long Run

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Photo from Init4thelongrun.com

Coconut Maple Granola from The Foodie Physician

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Double Chocolate Granola from The Lean Green Bean

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Photo from theleangreenbean.com

Chocolate Cherry Chex Granola from Athletic Avocado

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Blueberry Vanilla Flax Granola from Strength and Sunshine

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photo from strengthandsunshine.com

Grilled Granola from The Big Man’s World

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photo from thebigmansworld.com

Almond Butter Protein Granola from Running with Spoons

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photo from runningwithspoons.com

Almond Joy Granola from Minimalist Baker

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photo from minimalistbaker.com

Honey Nut Steel-Cut Granola from The Healthy Maven

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photo from thehealthymaven.com

Chocolate Chip Cookie Dough Granola from Athletic Avocado

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Lightened up Banana-Coconut Granola from Hummusapien

photo from hummusapien.com

photo from hummusapien.com

What’s your favorite granola recipe?

Purple Sweet Potato Pie Muffins

by 13 Comments

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I have always been wanting to try purple sweet potatoes, but I can never find them! Fortunately I had the chance to try some amazing Stokes purple sweet potatoes from Frieda’s Specialty Produce! These are non-gmo, organic and grown in California! Frieda’s is especially known for their exotic unusual (but awesome!) stock of fruits and veggies that are rarely found in supermarkets! I love that they have so many cool produce items to try, from banana buds to dragon fruit! Anything you could ever want and more! All of their produce is the highest qaulity! I can’t wait to try some new fruits and veggies from Frieda’s Produce!

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photo courtesy of Frieda’s Produce

 

Now onto the the recipe: Purple sweet potato pie Muffins! Don’t be alarmed by the purple color, I promise you that these tater’s taste exactly like regular sweet taters, except they are richer/denser, AKA better! Don’t get me wrong, I love regular sweet potatoes, but these purple sweet potatoes are on a whole new level! Especially in these pancakes! They help to sweeten and give great texture to these thanksgiving-themed muffins! 

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Purple Sweet Potato Pie Muffins

makes 10-12 muffins

  • 1/2 cup coconut flour
  • 2 cups almond milk
  • 1 tbsp maple syrup/honey
  • 2 tsp. cinnamon
  • 1 tbsp unsweetened coconut
  • 1 egg or flax egg for vegan option
  • 1/2 cooked purple sweet potato, skin removed

1. Prehet oven to 350 degrees.

Combine all ingredients in a food processor and blend well

2. Add to muffin tins lined with muffin liners and top with more coconut and nuts (if desired)

3. Bake for 25 minutes, or until done.

4. Enjoy

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 Health Benefits:

Purple Sweet Potatoes

  • High in antioxidants, vitamins and minerals such as vitamin A,  vitamin C, manganese,  copper, vitamin B6,  potassium and iron
  • High in fiber
  • Low in fat
  • Complex carb
  • Low-glyemic

Recipe as a whole:

  • All-natural
  • No preservatives
  • No processed ingredients
  • Clean
  • Gluten-free
  • Grain-free
  • Dairy-free
  • Refined sugar-free
  • Dairy-free
  • High in fiber
  • Low-glycemic
  • Paleo
  • Vegan (if flax egg is used)
  • Vegetarian

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Lemon-Blueberry Muesli Cups

by 15 Comments

Don’t you love those recipes that you can have for more than one meal? Like breakfast, dessert or snack without being judged (no, pizza doesn’t count). These muesli cups are one of those recipes, filling enough for quick breakfast, healthy enough for a snack, or sweet enough for a light dessert, these are the whole package! The special ingredients in these Muesli Cups in none other than the amazing Nature Valley Muesli!photo 2-8

These could not be easier or tastier, especially since they are made with Nature ValleyTM Toasted Oats Blueberry Muesli! It’s so simple and easy to substitute your favorite recipes with Nature Valley Muesli! Nature Valley Toasted Oats Muesli is a delicious blend of whole rolled oats, fruit, nuts, and seeds. It is lightly sweetened and made with wholesome ingredients you can feel good about eating. Hot or cold, its delightful texture makes it easy to enjoy anyway you serve it up. It is wholesome goodness you can see and taste. Beginning June 1, Nature Valley Muesli can be found in major retailers and grocery stores across the country.

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Nature Valley Toasted Oats Muesli comes in two flavors— blueberry and original. The ingredients are so simple and healthy! This a much healthier option than granola!

Blueberry Flavor: Whole Grain Oats, Sunflower Seeds, Dried Blueberries, Pumpkin Seeds, Raisins, Almond Pieces, Dried Cranberries

Original Flavor: Whole Grain oats, Sunflower Seeds, Dried Cranberries, Raisins, Toasted Coconut, Almond Pieces, Pumpkin Seeds

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Lemon-Blueberry Muesli Cups (adapted from This Recipe via Chocolate Covered Katie)

Cups

1. Preheat oven at 350 and spray a mini muffin pan (or regular sized) with cooking spray

2. Mix all ingredients in a large bowl and press into muffin pan (makes about 12 mini or 6 regular)

3. Bake for 15-20 minutes, or until golden

4. Slide a knife around the edges of each cup (but don’t take out yet) and refrigerate for 1 hour, or until hard

5. Fill with lemon-yogurt mixture and enjoy!

Filling

  • 3/4 cup plain greek yogurt (can use coconut yogurt for vegan)
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest

1. Mix all ingredients together and fill cups

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Oh and don’t forget to get your $1 off coupon HERE! Trust me, you’ll love it! You gotta try it now!

Coconut Lime Crusted Mahi Mahi

by

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Like you, I’m counting down the days until summer vacation!  I love laying on the beach and feeling the hot sun on my face  But most of all, I love seafood!  Because I have a beach house in Maryland,  I can go to any restaurant and they will have great seafood!  I could eat any type of seafood, crab, fish, shrimp, scallops, you name it, it eat it!

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 I also love cooking fish because its so versatile!  Last summer I had coconut crusted cod at one of my favorite restaurants and I just had to remake it!  Only this time I replaced Cod with Mahi Mahi and breadcrumbs for coconut flour to make a summer vacation inspired dinner!

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Coconut Lime Crusted Mahi Mahi

serves 6

  1. Preheat oven to 350 degrees.
  2. In a large shallow bowl combine coconut flour, coconut, lime zest, sea salt and pepper.
  3. In a separate shallow bowl whisk the egg, warm water and juice of lime together.
  4. Dip filets in egg mixture, them coat with coconut mixture.  Repeat with remaining filets.
  5. Place filets on a cooking sheet coated with cooking spray.
  6. Bake for about 25 minutes, or until fish is flaky and crust is slightly golden.

Adapted from this recipe

“This post contains affiliate links through Amazon Affiliate program.  Thank you for supporting the brands that make Athletic Avocado grow”

1st Blogiversary! Peanut Butter-Chocolate Strawberry Cheesecake

by 15 Comments

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We can’t believe it’s been a year since we started Athletic Avocado! It doesn’t even feel like it’s been that long! It all started, like most blogs do, with a passion for healthy cooking and baking. We never would have thought that this blog would make the progress that it has (especially with photography!).

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Thank you to everyone who has supported us along the way, we appreciate it! It’s been a crazy, yet rewarding ride! What better way to celebrate than with cheesecake?

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We both love cheesecake, peanut butter, chocolate and strawberries, so we put them all together for a healthy, guilt-free, and most importantly delicious cheesecake!

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Peanut Butter-Chocolate Strawberry Cheesecake

Cheesecake

  • 2 8oz packs Neufchâtel cheese or cream cheese, softened
  • 2 cups plain or vanilla greek yogurt
  • 1.5 cups strawberries, pureed
  • 1/4 cup honey
  • 2 tbsp peanut butter
  • 1 tsp vanilla extract

1. Pre-heat oven at 350 degrees and coat a springform/cake pan with oil/butter

2. Mix all ingredients in a food processor/blender and spread evenly in pan

3. Top with PB topping and use a toothpick to make little swirls

3. Bake for 35-45 minutes, or until done

5. Top with chocolate sauce

Peanut Butter topping

  • 1.5 tbsp peanut butter
  • 1 tsp coconut oil
  • 1 tsp honey

1. In a microwave-safe bowl, melt all ingredients for about 30 seconds and mix well together, swirl on cheesecake

Chocolate Sauce

  • 1 tbsp coconut oil, melted
  • 1 tbsp honey
  • 1 tbsp cocoa powder

1. Mix all ingredients together in a small bowl and pour over cheesecake

 

Here are our top 5 favorite recipes of this past year! Check em’ out!

1. German Chocolate Cake Oatmeal

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2. Burrito-Bowl Stuffed peppers

3. Banana Bread “Nuttzo”

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4. Peach Pie Oat Pizza

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5. The Most Amazing Tripe Chocolate Granola

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  • What’s your favorite kind of cheesecake?
  • Have you ever had strawberries and peanut butter together?

 

 

Pineapple Sweet n’ Sour Chicken

by 8 Comments

 

If I had to choose a favorite kind of food, I would pick Chinese food, “American Chinese food” that is. I absolutely love Sweet n’ Sour chicken, I could polish off at least two of those Chinese takeout boxes like it’s my job but, I wouldn’t be feelin’ too hot the next day. Ever since I really stopped eating processed foods a few years ago, I don’t think my body would handle all of the added MSG and other unknown scary ingredients in Sweet n’ Sour chicken very well. Don’t worry, there is a happy ending.

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Healthy, easy to make, sugar-free, MSG-free, gluten-free, low carb, paleo, amazing, delicious and tasty Pineapple Sweet n’ Sour Chicken…….aka the answer to your prayers 🙂

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Pineapple Sweet n’ Sour Chicken

Chicken

  • 4 chicken breasts, baked and cubed
  • 2 zuchinni, chopped and sliced into half moons
  • 1 cup baby carrots
  • 2 cups green beans
  • 2 cups broccoli, chopped
  • 1 cup fresh pineapple, cut into small pieces

1. Place zucchini, carrots, green beans, broccoli and pineapple in a large skillet/wok over medium-high heat and cook until soft

2. Add in chicken and sauce, combine well and cook until sauces simmers, about 5 minutes

3. Serve over rice or quinoa if desired!

Sauce

  • 2 cups fresh pineapple, pureed in food processor/blender
  • 1/4 cup apple cider vinegar
  • 1/4 cup coconut aminos
  • 1 tbsp sesame oil
  • 1/4 tsp ground ginger
  • Dash of red pepper flakes
  • Pinch of flaky sea salt

1. Mix all ingredients together in a large bowl and add to stir-fry

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  • What’s your favorite kind of Chinese food?

 

 

Healthy German Chocolate Cake Oatmeal

by

You would never guess that this decadent German Chocolate Cake oatmeal is good for you! It tastes exactly like the popular dessert!
You would never guess that this decadent German Chocolate Cake oatmeal is healthy! It tastes exactly like the popular dessert!

I actually never had German Chocolate Cake until last summer (thank goodness I did because it’s amazing!). So as a self-proclaimed oatmeal enthusiast, I thought it would be a good idea to incorporate the flavors of this cake into oatmeal (and thats how healthy german chocolate oatmeal was born!).

I gave it to my mom for breakfast (she is pretty picky and will tell me flat-out if she doesn’t like anything, guess it’s payback from when I was a kid ) and let her decide if this was blog-worthy. Needless to say, she confirmed it was!

You would never guess that this decadent German Chocolate Cake oatmeal is healthy! It tastes exactly like the popular dessert!

Healthy German Chocolate Oatmeal

So if you want cake for breakfast, I’d advise you to make this Healthy German Chocolate Cake Oatmeal for an unbelievably healthy and delicious start to your day!

Healthy German Chocolate Cake Oatmeal

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 serving

Ingredients
  

  • 1/2 cup old fashioned oats
  • 1 tbsp cacao powder
  • 1/2 tbsp maple syrup/honey
  • 1 tbsp ground flaxseed
  • 1/4 tsp vanilla extract
  • pinch of salt
  • Glaze
  • 1 tsp coconut oil
  • 1/2 tbsp honey
  • 2 tbsp crushed pecans
  • 1 tbsp unsweetened flaked coconut

Instructions
 

  • 1. Place all oatmeal ingredients in a saucepan and heat over medium heat for about 10-15 minutes or until thick, stir periodically
  • 2. Place oatmeal in a bowl
  • 3. For the glaze, melt coconut oil and honey in a microwave-safe bowl for 20 seconds and then pour glaze on top of oatmeal
  • 4. Top oatmeal with pecans and coconut and enjoy! 🙂

You would never guess that this decadent German Chocolate Cake oatmeal is healthy! It tastes exactly like the popular dessert!

You would never guess that this decadent German Chocolate Cake oatmeal is healthy! It tastes exactly like the popular dessert!

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Gingerbread Oatmeal Brûlée

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Cinnamon Pumpkin Oatmeal Brûlée

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