Bethany

Strawberry Shortcake Almond Butter Bark {Paleo & Vegan}

June 4, 2017 by Bethany 15 Comments

Be prepared to fall in love with this Strawberry Shortcake Almond Butter Bark! It tastes like the classic ice cream bar, but made with healthy ingredients! Paleo & Vegan friendly!

Guys, can you believe that it’s been 3 years here at Athletic Avocado!? Time has flown by so fast and we are incredibly grateful for every one of you, without you, Athletic Avocado would be nothing. We are so humbled at what God has done through our blog and couldn’t be more thrilled, all glory to Him. This is our favorite hobby and we can’t imagine our lives without it now. Its amazing to be able to do what you love every single day, such a blessing. Also bigggggg shoutout to our Brother-in-law, Nathaniel, who has helped us to set up this blog, taught us food photography and spent countless hours doing all the “techy things” for us! Now on to this awesome-sauce recipe!

It’s ice cream truck season y’all. Does it come by your neighborhood and daunt you with the repetitive jingle? Dang, that tune gets stuck in my head for hours on end. It’s the worst when your at the beach laying down trying to relax, am I right? Nonetheless, the ice cream truck can easily bring joy to one’s hear t on a hot summer day.

When I was younger, my favorite treat was the strawberry shortcake ice cream bars. They were (and still are) bomb. You can’t get an better than vanilla and strawberry ice cream with a shortcake coating, you just can’t.

This barks comes pretty darn close in taste with the classic ice cream bars, not even joking one bit. It can be made in an instant, and stashed in the freezer for whenever you feel like eating a little treat. Here’s what ya need:

Strawberries

Coconut cream

Coconut oil

Almond butter

Maple syrup

Freeze-dried strawberries

Graham crackers

Strawberry Shortcake Almond Butter Bark

Tempted to buy a treat at the good humor truck? Here’s an even better idea: Make this strawberry shortcake bark! It tastes like the classic ice cream bar, but is made with whole food ingredients! Super simple to make!

EASY Strawberry Shortcake Almond Butter Bark { Paleo & Vegan }

Print Recipe

Prep Time 10

Total Time 10

Ingredients

1/3 cup coconut oil melted
1/4 cup almond butter
1/4 cup strawberries
1/4 cup coconut cream
2 Tbsp. maple syrup
freeze dried strawberries
gluten-free crushed graham crackers

Instructions

Line a baking sheet with parchment paper. Set aside.
In a food processor, puree strawberries, coconut cream and one tablespoon of maple syrup until mixture is smooth and pink.
Combine melted coconut oil, almond butter and remaining one tablespoon of maple syrup in a separate bowl.
Pour onto parchment lined baking sheet and oread in an even thin layer.
Spoon strawberry-cream mixture on top. Use toothpick to swirl both layers together.
Sprinkle freeze-dried strawberries and crushed graham crackers on top.
Freeze for 30 minutes, or until hardened. Break into pieces.
Enjoy!
Store in an air tight container in fridge.

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Question of the day!

What’s your favorite frozen treat?

EASY Paleo Zucchini Bread N’Oatmeal Bake

May 12, 2017 by Bethany 16 Comments

Craving zucchini bread for breakfast? Try this Easy Paleo Zucchini Bread N’Oatmeal Bake! It’s full of fiber and protein to keep you full and satisfied all morning! Also Vegan-friendly!

All my zucchini bread lovers, look this way! This recipe was made for ya. Now that it’s getting close to zucchini season, it’s about time to me to create more recipes with my beloved green squash. Even though I eat it year round, zucchini really shines in the summer time.

Does any of you guys have a garden with zucchini? I really want to start growing it this summer, like really bad. The last time I had a garden, the only thing that actually grew were the zucchini. We had zucchini for dayzzzz (literally) and it was awesome. In fact we had so many zucchini that we made zucchini bread pretty much on the daily.

Ahhh my love for zucchini has never faded, in fact I’ve baked a few times with it, like in these brownies , this breakfast pizza and these muffin tops. Today I’m keeping up with the trend, debuting this Paleo Chocolate Chip Zucchini Bread N’Oatmeal Bake.

Remember the Banana Bread N’Oatmeal Bake I posted a few months ago? After seeing how popular that became, I knew I had to recreate it with zucchini. This N’Oatmeal bake uses coconut flour instead of oatmeal to make it grain-free. It’s super filling, high in fiber and most importantly, mighty tasty. You’ve probably got most (if not all) ingredients in your kitchen already:

zucchini

coconut flour

almond milk

egg OR flax egg

vanilla

cinnamon

baking soda

baking powder

mini chocolate chips

walnuts

Paleo Chocolate Chip Zucchini Bread N’Oatmeal Bake

Prepare to fall in love with this simple yet crowd-pleasing breakfast recipe. Coconut flour subs in for oatmeal in this bake to make it paleo and grain-free. Studded with mini chocolate chips and walnuts, this breakfast will satisfy your cravings and hunger!

Easy Paleo Zucchini Bread N'Oatmeal Bake

4 from 1 vote

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Ingredients

1 1/2 cups shredded zucchini
1 cup non-dairy milk
1 egg beaten (sub flax egg for vegan option)
2 Tbsp. maple syrup
1/2 tsp. vanilla extract
1/2 cup coconut flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup mini dark chocolate chips
1/2 cup chopped walnuts or nuts of choice

Instructions

Preheat oven to 350 degrees.
In a large bowl, mix together zucchini, egg, milk and vanilla until well combined.
Add in coconut flour, baking powder, baking soda and cinnamon, mixing until well incorporated. Stir in chocolate chips and walnuts.
Spray cooking spray in a small casserole dish or an 8x8 pan. Pour in batter, spreading out top evenly.
Bake for 30-35 minutes, or until top is golden.
Let cool, slice and serve with almond butter and maple syrup.
Enjoy!

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EASY Cauliflower Pizza Steaks {Gluten-free w/ Vegan & Paleo options}

April 29, 2017 by Bethany 23 Comments

Craving pizza? Make these Cauliflower Pizza Steaks! Super easy to make, easily customizable and they satisfy your pizza cravings! GF with vegan, paleo and Whole30 options!

Pizza takes a big pizza my heart every time I consume it. Ha, corny I know. But y’all tell me who on this earth doesn’t like pizza? I don’t like cheese (like I actually despise it) but I’ll eat it on pizza. Pizza is just one of the foods that you can’t go wrong with, hence why it’s at like every party you go to.

My friends, have you ever tried or made cauliflower pizza? I mean the one with the cauliflower crust that requires tons of time and effort to make. I’ve made it before, it’s pretty good but requires way too much effort when your pizza cravings hit you like a wrecking ball. You could always order takeout but when you’re in the whole food mindset, there is another easier route.

Insert these cauliflower pizza steaks. Remember those cauliflower steaks you saw popping up all over pinterest last year? Yup, they’re making a delicious pizza-fied comeback.

Cauliflower

Tomato sauce

Cheese or nutritional yeast

Pepperoni

Oregano

Whatever else your <3 desires

So yeah, these cauliflower pizzas are such an easy and delicious springy/summer-time addition to your lunch or dinner! Any yes, even though they aren’t real pizza, they taste pretty darn close to it! The best part is that you can make it regardless of your dietary needs!

Are you vegan? Replace cheese with a non-dairy alternative and sub in your favorite meatless pepperoni! Paleo? Replace cheese with non-dairy alternative such as nutritional yeast! Are you on the whole30? Just sub cheese for nutritional yeast, either make or buy a complaint pasta sauce and buy a complaint pepperoni! It’s as easy as pie.

EASY Cauliflower Pizza Steaks

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings 6 cauliflower steaks

Ingredients

6 1/4-1/2 inch cauliflower steaks (I used two small heads)
olive oil
salt and pepper
Toppings:
tomato sauce hereis a Whole30 approved version
any type of cheese vegan or regular or nutritional yeast
pepperoni optional
oregano
veggies

Instructions

Preheat oven to 400 degrees.
Place cauliflower steaks on a large cooking sheet. Drizzle olive oil and sprinkle salt and pepper on each steak. Flip over and do the same to the other side of the steaks.
Bake for 15 minutes, or until lightly golden. Take out, and carefully flip over each steak. Bake for another 15 minutes. Take out of oven
Place oven on broil.
Spread tomato sauce, add cheese and 2-3 pepperoni on each steak and sprinkle with oregano. Place in oven on broil for 3-5 minutes, or until cheese is melted and slightly golden.
Enjoy!
*These cauliflower pizza steaks are easily customizable to any diet! For paleo, sub out cheese for extra meat and for vegan, swap out regular cheese and pepperoni for an approved version. For Whole30, use approved tomato sauce and pepperoni and swap out cheese for nutritional yeast!

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The BEST Crispy Lemon Pesto Roasted Brussels Sprouts {Whole30, Paleo + Vegan}

April 17, 2017 by Bethany 19 Comments

Be prepared to become addicted to these Crispy Lemon Pesto Roasted Brussels Sprouts! So flavorful and drool-worthy, you’ll want them on repeat! Also whole30, vegan + paleo friendly.

This post is sponsored by Queen Creek Olive Mill. As always, all opinions are my own.

Happy almost end of school year y’all (well at least for us)! To celebrate, I’m coming in hot with another crispy brussels sprouts recipe. After seeing how popular these were, I just couldn’t stop myself from creating another bangin’ masterpiece. Before we get to talking (and drooling) about this deliciousness, can we talk about how amazing citrus is?

I’ve always underestimated the power and flavor that citrus adds to food. Ever since the start of Whole30, I’ve been squeezing lemon onto everything, and now I really appreciate the freshness and “zing” that it provides.

Want to make your meal extra tangy and flavorful? Just squirt some citrus in it. Seriously, just do it. Do you know what’s even better? Having lemon infused olive oil to drizzle on your meals. For my peeps who are doing Whole30 (or just love veggies in general), you know how much you use (healthy) oils for roasting and cooking.

My friends at Queen Creek Olive Mill graciously sent us some unique, cold-pressed olive oil to try out, and we’re in love. Queen Creek Olive Mill has the best of the best, top of the line olive oils, starting from hand-picking the olives, to cold pressing them into EVOO. They more different delicious flavored olive oils that you could imagine! For this recipe I used their Meyer Lemon to make a simple lemony pesto to coat the brussels. Holy. Flavor. Explosion.

Tender on the inside, nice and crispy on the outside with loads of lemony pesto goodness. We’re talking out-of-this world amazing. Can’t stop won’t stop amazing. You just need to make them asap.

Super simple to make, check out the ingredients:

Brussels sprouts

Queen Creek Olive Mill meyer lemon olive oil

Basil

Pine nuts/Walnuts

Lemon juice

Salt + Pepper

Crispy Lemon Pesto Roasted Brussels Sprouts

Brussels sprouts are coated in a thick lemony pesto sauce and cooked until crispy and tender to create an unforgettable, crowd-pleasing side dish! You’ll be wowed by the flavor!

Crispy Lemon Pesto Roasted Brussels Sprouts {Whole30, Paleo + Vegan}

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings 4 people

Ingredients

1 lb of brussels sprouts halved
Lemon Pesto:
1/4 cup pine nuts or walnuts
2 cups of fresh basil leaves
1/4 cup Queen Creek Olive Mill Meyer Lemon olive oil
juice of half a lemon
salt and pepper to taste
lemon zest optional

Instructions

Preheat oven to 400 degrees.
Place brussels sprouts in a large bowl and set aside.
Combine all ingredients for pesto in a food processor. Blend until a thick smooth pesto is formed.
Mix pesto into brussels sprouts, making sure each sprout gets coated well.
Place brussels sprouts in a single layer on a greased cooking sheet.
Bake for 20 minutes. Take out of oven and flip sprouts over and cook another 10 minutes, or until nice and crispy.
Enjoy!
Pesto recipe adapted from Whole30 Recipe cookbook
*Feel free to add cheese to this pesto, I left it out for Whole30 purposes

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7 Ingredient Cinnamon Fruit Sweet Frittata {Whole30 + Paleo}

April 2, 2017 by Bethany 20 Comments

Cinnamon Spiced Fruit Sweet Frittata is a high fiber, delicious whole30 breakfast option filled with naturally sweet fruit, coconut and almonds! Can also be made ahead for meal prep!

As much as I like eating omelets when I go out to breakfast, I just don’t have the ability to make my own omelets at home. I have no omelet flipping ability. The omelets I try to make for myself don’t look or taste anything like the omelets I get at diners/restaurants. Ugh it’s so frustrating😣

I tend to give up and make oatmeal instead because oatmeal is pretty much the cure for everything. But then I remembered about frittatas. Have you ever made a frittata? It’s like a big fluffy omelet baked in pie form with no flipping required. The thought of making a frittata gave me a glimpse of hope that my egg days were not over yet…

I know that eggs are super popular for breakfast on the whole 30 and paleo diet, but I know a lot of people get tired of savory breakfasts when all they eat is eggs and bacon. So I made this frittata sweet by whisking it with cinnamon, adding fruit, coconut and sliced almonds. Does it sounds weird to mix eggs and fruit? Don’t be scared, it honestly almost tastes like eggy french toast, no joke!

This frittata is also a great option for a make-ahead breakfast. It serves 4-6 people, and only requires a few simple ingredients! Feel free to change up the type of fruit you use and drizzle maple syrup on top for extra sweetness.

Eggs

Cinnamon

Cherries

Pears

Peaches

Almonds

Coconut

Cinnamon Spiced Sweet Egg Frittata

Eggs are whisked with cinnamon, fruit, almonds and coconut for a sweet and filling breakfast that is Whole 30 approved! Perfect for meal prep!

7 Ingredient Cinnamon Fruit Sweet Frittata

Print Recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings 4 people

Ingredients

8 eggs
1/2 tsp. cinnamon
1/2 cup sliced almonds
1/4 cup unsweetened coconut flakes
1 1/2 cups dark cherries pitted and halved
1 1/2 cups sliced peaches
1 pear thinly sliced

Instructions

Preheat oven to 400 degrees. Spray a glass pie pan with cooking spray.
whisk together eggs and cinnamon in a large bowl. Add in almonds and coconut then pour in glass pie pan.
Add in cherries, peach slices and pear slices, distributing evenly across egg mixture. Place in oven and bake for 15 minutes.
Take out of oven, reduce heat to 325 degrees, than bake for another 30 minutes or until golden.
Top with more fruit, almonds and coconut, if desired.
Enjoy!
Adapted by this recipe

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Question of the day!

What’s your favorite way to eat eggs?

Chai Peanut Butter Banana Scones {Vegan + Gluten-free}

March 19, 2017 by Bethany 33 Comments

Peanut Butter Banana Chai Oatmeal Scones combine an array of delectable flavors and whole ingredients to satisfy your hunger pangs and cravings alike! Vegan + Gluten-free

Hey, guys! I’m coming in strong today by giving you 6 healthy recipes that include peanut butter. Be prepared to drool, swoon, and be wowed by these creative dishes from me and my fave blogger friends! You can find their links at the bottom of this recipe 🙂

What’s your favorite way to eat peanut butter? Heck, I could eat peanut butter on anything. My favorite way to eat peanut butter is on top of my oatmeal with bananas – hence my inspiration for these scones. I’ve been eating this epic breakfast combo for such a long time that it’s about time I share it, in scone form😋

Scones are the perfect addition to a hot cup of tea or coffee. I’m team coffee all the way, except when it comes to chai tea. I love the aroma of chai spices so I even added it to this already awesome ingredient mix.

Now back to the peanut butter – Not only does PB bind the scones without the use of an egg, but it is also combined with chai spice for a delectable glaze on top! A double dose of peanut butter ain’t never hurt anybody 😜

In all seriousness, these scones are incredibly easy to make. They’ve got tons of sweet flavor without the use of any refined sugar. Just 10 simple ingredients that you most likely already have in your kitchen:

Chai tea

Peanut butter

Bananas

Oats

Oat flour

Almond milk

Baking soda

Vanilla

Coconut oil

Maple syrup

Peanut Butter Banana Chai Oatmeal Scones

These dense, moist and flavorful scones are drizzled with a peanut butter chai glaze for a drool-worthy breakfast pastry! Vegan , gluten-free and refined sugar-free!

Peanut Butter Banana Chai Oatmeal Scones {Vegan + Gluten-free}

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings 8 scones

Ingredients

4 chai tea bags
1 1/2 cup GF oats
1 cup GF oat flour
1 tsp. baking soda
2 bananas mashed
1/4 cup almond milk
2 Tbsp. natural peanut butter make sure it's drippy
1/4 tsp. vanilla extract
GLAZE:
1/4 cup natural peanut butter
2 Tbsp. coconut oil melted
1 Tbsp. maple syrup
1/8 tsp. vanilla
remaining chai spice

Instructions

Cut tops of of chai tea bags and place in a food processor. Blend until tea is in fine granules. Set aside 1/4 for the glaze.
Preheat oven to 350 degrees. In a large bowl combine oats, oat flour, baking soda and 3/4 of chai tea granules.
In a separate bowl, mix together mashed banana, milk, peanut butter and vanilla. Add to dry ingredients and mix to form a dough.
Add dough to a cooking sheet lined with parchment paper. Shape into a large circle and bake for 15 minutes.
Take out of oven and slice into 8 even slices. Bake for another 10 minutes.
To make glaze, combine all ingredients into a small bowl. Pour over scones.
Enjoy!

Peanut Butter Cheesecake Brownie Cups from The Coconut Diaries

Peanut Butter Blondie Brownies from Healthy Helper

Peanut Butter Chunk Nice Cream from Feasting on Fruit

Chocolate Chunk Coconut Peanut Butter Oatmeal Cookies from Love Me Feed Me

Raw Peanut Butter Banoffee Tarts from Choosing Chia

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Mint Chocolate Oatmeal Pancakes {Vegan & GF)

March 9, 2017 by Bethany 21 Comments

Get a fresh start to your day with these Mint Chocolate Oatmeal Pancakes! They’re sweet, filling + taste like the classic ice cream flavor! Vegan + GF

I know this isn’t an ice cream recipe, but lets talk about your favorite ice cream flavor. Now I know what you’re thinking, ” This girl is cray cray. Why is she bringing up ice cream right now?” Well the reason is because this recipe is based off my favorite ice cream flava🍦

How would you like to eat your favorite ice cream for breakfast? Yeah that kind of sounds like a bowl full of diabetes. But it doesn’t have to be a bowl full of diabetes, really. You see, I love mint chocolate chip ice cream, but if I eat it for breakfast, I can bet $100 that I wouldn’t feel energized after eating it. I’d probably get a little sugar rush, but then crash and fall back asleep.

When I eat breakfast, it has to be something that’s gonna fill me up and give me energy for the day ahead. You with me on that? I hope so😉

Butttt if something fills me up, gives me energy, has the taste of my favorite ice cream, and is easy to make, thats a whole other story😏.

I’m telling you, using real mint leaves in these pancakes makes ALL the difference. I was really curious when making the batter and so I licked the spoon. It literally tasted like melted mint chocolate chip ice cream. Literally. After that moment, I knew that I this was a winner. The only thing that bothered me was the color, or lack of color. It tasted like mint chocolate chip, but was the color of a regular pancake. I didn’t want these to look like any other pancake because they are soooo much more than that.

Insert a handful of spinach. Voila, problem solved. Don’t be scared by the veggies people. Once they are whirled and swirled in the blender, you won’t taste it. Pinky promise.

Minimal clean up.✔

Perfect mint chocolate chip flavor✔

Gluten-free✔

Vegan-friendly✔

Refined sugar-free✔

Whole food ingredients✔

Breakfast that you’ll love✔✔✔✔

Mint Chocolate Oatmeal Pancakes

Wholesome ingredients are blended together to form an epic mint chocolate chip pancake batter! One bite and you’ll fall in love with these sweet, filling pancakes! No one could ever guess that the vibrant green color is made with the help of spinach!

Mint Chocolate Oatmeal Pancakes {Vegan & GF)

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Ingredients

2 cups of gluten-free old fashioned oats
1 1/2 cups almond milk or other milk of your choice
1 cup fresh mint leaves loosely packed
1 cup spinach
1/4 cup almond butter
2 Tbsp. pure maple syrup
2 tsp. baking powder
1/4 tsp. vanilla extract
1/2 cup dark chocolate chips

Instructions

Place all ingredients in a Vitamix or other high power blender. Blend until batter is smooth.
Heat a skillet or griddle on medium-low heat and spray with cooking spray.
Spoon on pancake batter, add a few chocolate chips to each pancake and cook as you normally would.
Repeat with remaining batter ( should make about 15 medium sized or 20 small pancakes).
Enjoy with maple syrup and fresh mint.

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The BEST Barbecue Spiced Crispy Brussels Sprouts {Vegan, Paleo + Whole30}

February 22, 2017 by Bethany 51 Comments

These Crispy Barbecue Spiced Brussels Sprouts are a tasty + addicting side dish that anyone will love, even brussels sprouts haters! Vegan, Paleo + Whole30 Friendly!

Would you be surprised if I told you that brussels sprouts have been one of my favorite foods since I was little? No, seriously. I have always loved my veggies, even the most disliked ones. I guess I can thank my mom for cooking them well because I never thought they were bitter or disgusting.

It’s really all about how you cook brussels sprouts. If I tried them raw, I probably would think they tasted pretty bitter too, but I would not even try to eat them without cooking them. The key is roasting them until they are slightly crispy.

Have you ever had fried crispy brussels sprouts at a restaurant? If you haven’t, you really need to, even if you swear you hate brussels. Crispy brussels sprouts make me weak at my knees😍

I tried to recreate restaurant-style Brussels Sprouts and it turned out to be a tasty success. I added my own spin by coating the Brussels Sprouts with a sweet and slightly spicy bbq spice mix. Wow, talk about a flavor explosion in your mouth, these brussels are everything!

You probably already have all the spices you need in your kitchen!

Crispy Brussels Sprouts Ingredients:

Brussels Sprouts

BBQ spice mix

Olive oil or avocado oil

Liquid smoke

Substitutions for These Crispy Brussels Sprouts:

Brussels Sprouts: If your not a fan of brussels sprouts, you may certainly try the same spice mix on your favorite veggies such as broccoli, cauliflower, zucchini, etc.

Liquid Smoke: If you don’t have liquid smoke, you can simply omit it.

Coconut Sugar: You can swap in brown sugar if you’d like, or omit for strict Whole30.

The BEST Barbecue Spiced Crispy Brussels Sprouts { Vegan + Paleo}

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Ingredients

1 lb of brussels sprouts halved
2 Tbsp. olive oil
BBQ Spice Rub:
2 tsp. coconut sugar leave out for Whole30 approved
1 tsp. cumin
1 tsp. dried thyme
3/4 tsp. ground pepper
3/4 tsp. paprika
3/4 tsp. chili powder
1/4 tsp. cinnamon
salt to taste
liquid smoke optional

Instructions

Preheat oven to 400 degrees.
Place brussels sprouts in a large bowl. Drizzle with olive oil.
Combine all ingredients for spice mix in a large bowl. Mix in into brussels sprouts and use a large spoon to toss spice mix evenly among sprouts. Mix in liquid smoke if using.
Spread brussels sprouts in one layer on a greased baking sheet.
Bake for 25 minutes. Increase oven to 450 degrees and bake for another 5 minutes, or until crispy. (You might need to check every few minutes to make sure they don't burn!)
Enjoy!

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Romans 5:8

But God shows his love for us in that while we were still sinners, Christ died for us.

Chocolate Chip Paleo Banana Bread N’Oatmeal Bake {Vegan option}

January 29, 2017 by Bethany 23 Comments

Craving banana bread for breakfast? Try this Chocolate Chip Paleo Banana Bread N’Oatmeal Bake! It’s full of fiber and protein to keep you full and satisfied all morning! Also Vegan-friendly!

Me this morning: ” Oh hey big bunch of way overdue bananas! You seem like you need to be used up.” Maybe I should freeze them to use in a smoothie? Nahhhhhhh banana bread sounds like a better plan. Does that ever happen to you? You overestimate the amount of bananas you’ll actually eat and then they end up slowly rotting their lives away. Such a sad life for some bananas.

It doesn’t have to be though, if you are familiar with the magic of over ripe bananas. The more ripe the banana, the sweeter it is, and the better it is for baking. It’s like a win-lose situation, but the winning part is like a gold medal.

To all my banana bread lovers out there, this recipe is for you. No, you can’t slice it and eat it with your hands buttttt it’s still ah-maz-ing. It’s basically Spoonable (and swoonable) Banana Bread with mini chocolate chips. Mmmmm I love chocolate chip banana bread for breakfast. But here’s the problem: a slice of banana bread fills me up for maybe 5 minutes. Anyone else feel that way? Hanger is real #firstworldproblems

But fear not, because this Spoonable Banana Bread is full of protein and fiber, thanks to coconut flour. Yup that’s right, no oats in this bake (hence the word n’oatmeal). It’s not that I broke up with oatmeal, I just wanted to try something new. Now that I found the beauty of subbing coconut flour in place of oats for breakfast, it maybe my new favorite breakfast for a few weeks/months/years.

Only a few simple ingredients are needed to make this swoon-worthy recipe:

over-ripe bananas

coconut flour

almond milk

egg OR flax egg

vanilla

cinnamon

baking soda

baking powder

mini chocolate chips

walnuts

Chocolate Chip Paleo Banana Bread N’Oatmeal Bake

Chocolate Chip Paleo Banana Bread N’Oatmeal Bake {Made with Coconut Flour!}

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Ingredients

4 over-ripe bananas
1 cup non-dairy milk
1 egg sub flax egg for vegan option
1/2 tsp. vanilla extract
1/2 cup coconut flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup mini dark chocolate chips
1/2 cup chopped walnuts or nuts of choice

Instructions

Preheat oven to 350 degrees.
In a large bowl, mash together bananas and egg with a fork. Mix in milk and vanilla until well combined.
Add in coconut flour, baking powder, baking soda and cinnamon, mixing until well incorporated. Stir in chocolate chips and walnuts.
Spray cooking spray in a small casserole dish or an 8x8 pan. Pour in batter, spreading out top evenly.
Bake for 30-35 minutes, or until top is golden.
Let cool, slice and serve with almond butter and maple syrup.
Enjoy!
Adapted from the PRIME pursuit

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Question of the day:

What’s your favorite way to use ripe bananas?

Spicy Chorizo Bruschetta Eggplant Toasts {Paleo + Whole 30}

January 18, 2017 by Bethany 22 Comments

Whole 30 Spicy Chorizo Eggplant Bruschetta Eggplant Toasts are a great tasty entree that are filled with hearty, nourishing ingredients! Super easy to make!

How is the new year treating you? Have you been keeping up with your new year resolutions? My resolution this year was to clean up after myself, but you know it lasts maybe three days until I’m back to square one AKA a messy kitchen all day e’rry day. I know the majority of the world’s resolution is eating healthier, especially after a holiday filled with sugar, sugar and more sugar.

“This post is sponsored by Pederson’s Natural Farms. As always, all opinions are my own.”

Some of you maybe lost to understand how to eat better, so let me help you out. I personally think that doing the Whole 30 challenge is a great idea to restart your diet. Don’t know what the Whole 30 diet consists of? you can read more about it here. To put it in short, it’s a stricter version of the paleo diet for 30 days. Basically protein + all the veggies💪💪💪

The Whole 30 diet is all about real, whole foods with none of the processed/artificial stuff. When searching for meat at the supermarket, it can be extremely hard to find whole-30 friendly versions that have no processed ingredients. Pederson’s Natural Farms is a company who is dedicated to providing superior quality, naturally cured bacon, hams, kielbasa, sausage, chorizo and more. Their products are certified humane, grass fed, made without the use of artificial ingredients or preservatives. No more dry chicken breasts and canned tuna😏

Don’t let the thought of the Whole 30 diet (or just eating healthier in general) scare you. There are plenty of delicious recipes that are made with whole ingredients like these bruschetta eggplant toasts!

I used Pederson’s Chorizo with chopped tomatoes, onions, garlic and basil and spooned it on top of eggplant toasts. This is the first time I’ve ever had chorizo, and I am never going back because WOW it’s so flavorful😍 #teamchorizo

You can even have Pederson’s products delivered to your house via the Simple Grocer because convenience always wins😉

Spicy Chorizo Bruschetta Eggplant Toasts

Seasoned almond crusted eggplant slices are topped with a spicy chorizo bruschetta for a unique and tasty Whole-30 approved dinner!

Spicy Chorizo Bruschetta Eggplant Toasts {Paleo + Whole 30}

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings 14 toasts

Ingredients

2 small eggplant sliced into about 7 thick slices each
3 egg whites beaten
1/2 cup almond flour
1/4 tsp. paprika
1/8 tsp. red pepper flakes
salt and pepper to taste
Bruschetta:
1 16 oz. package of Pederson's Natural Farms Chorizo, cooked
1 to mato finely chopped
1/2 red onion finely chopped
3 cloves garlic finely chopped
1/4 cup fresh basil finely chopped
salt and pepper to taste

Instructions

Preheat oven to 350 degrees. Drizzle of baking sheet pan with olive oil and set aside.
Place egg whites in a shallow bowl and whisk with little bit of warm water. Combine almond flour, paprika, red pepper flakes, salt and pepper in a separate shallow bowl.
Dip eggplant slice in egg whites on both sides, then drench in almond flour mixture until evenly coated. Repeat with all slices. Add slices to sheet pan and drizzle more oil on top. Bake for 25 minutes, or until done.
To make bruschetta, combine all ingredients in a large bowl. Spoon over top of eggplant toasts. Enjoy!

Bethany

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