Bethany

Roasted Grapefruit Baklava Greek Yogurt Breakfast Bowl

April 17, 2016 by Bethany 57 Comments

Looking for a flavorful and filling breakfast bowl? Try this Roasted Grapefruit Baklava Greek Yogurt Breakfast Bowl! Vegan & Paleo friendly!

I’ve been in need of a serious breakfast change, like ASAP. You see, I’ve been a little too comfortable with my daily breakfast routine. Not that its unhealthy or boring or anything like that, I’m just a creature of habit.

I basically feel the need to eat the same breakfast everyday because its satisfies my hunger (and soul), tastes good, and gives me tons of energy before working out. I told myself that I would never get old of it, but that feeling is going away. Out with the old and in with the new.

Insert this breakfast bowl. It’s still a yogurt bowl with nuts and fruit like I usually have, but better. You could argue that its a variation of the breakfast that I usually eat, but I’m a sucker for breakfast bowls!

Now until this recipe, I never had grapefruit on top of yogurt. I even thought it was super weird to begin with, but I trusted my heart and went with it.

Roasting the grapefruit makes it sweet and even better then when its raw. I’ve literally been obsessed with roasting fruit since this Roasted Banana Split Breakfast Bowl, because it makes all the difference.

Add a baklava-like topping of chopped pistachios, walnuts, golden raisins and honey, sprinkle on some chia seeds, and enjoy this filling dessert-like breakfast!

Roasted Grapefruit Baklava Greek Yogurt Breakfast Bowl

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings 1 bowl

Ingredients

segments from one grapefruit
1/2 tsp. coconut sugar
2 Tbsp. chopped pistachios
2 Tbsp. chopped walnuts
1 Tbsp. golden raisins
1 tsp. honey sub maple syrup for vegan option
1/4 tsp. cinnamon
1 Tbsp. chia seeds
1 cup greek or coconut yogurt

Instructions

Preheat oven to 350 degrees.
sprinkle coconut sugar on top of grapefruit segments. Place on a cooking sheet lined with parchment paper. Bake for 20 minutes, or until slightly roasted.
Combine pistachios, walnuts, raisins and cinnamon in a bowl. Add in honey and mix together.
Add yogurt to a bowl. Add on roasted grapefruit, nut and honey mixtures and chia seeds.
Enjoy!

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Looking for other breakfast bowls? Try these recipes!

Roasted Banana Split Breakfast Bowl

Cinnamon Apple Noodle Breakfast Bowl with Candied Nuts

Roasted Banana Split Greek Yogurt Breakfast Bowl

February 28, 2016 by Bethany 69 Comments

Take your breakfast to a whole new level with this healthy and delicious dessert-like Roasted Banana Split Greek Yogurt Breakfast Bowl! Can be vegan and paleo friendly!

You know what I just realized? My most popular recipes are the ones that are the simplest to make! Yea, that means I really don’t have to slave in the kitchen to make a masterpiece.

Sometimes my mind is swirling around with 57,000 recipe ideas with over-complicated flavor combos and instructions. But guess what? None of those recipes that I sometimes think that are a good idea never even make it on the blog.

Like how stupid am I to just realize this now? No common sense my friends. The recipe for success is making a simple recipe that a take on a popular dish with a unique twist. Hence this Roasted Banana Split Breakfast Bowl.

Bowls are all the rage right now, and greek yogurt bowls are dominating the breakfast competition. This meant two things; I must make a greek yogurt bowl thats simple and I must include a flavor combo that is oh so popular.

Everybody is crazy for banana split, I mean its the country’s signature dessert! Let me tell ya a little secret about the strawbs and bananas; y’all gotta roast them. Roasting them makes them sweet and untouchable.

And those walnuts, they taste like the nuts you get at a fair. You know, the roasted and cinnamon and sugary coated ones? Only they are chai-spiced and made with coconut sugar.

And lets not forget about the chocolate. The chunks are UNREAL! You have to do the chunks, so much better than the chips! Basically Im saying you need to make the breakfast bowl! Its gluten-free, grain-free, can be dairy-free, vegan and paleo friendly! Oh and kid friendly 😉

Roasted Banana Split Greek Yogurt Breakfast Bowl

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings 2 yogurt bowls

Ingredients

2 cups plain greek/coconut yogurt
1 banana sliced in half
1/2 cup strawberries tops cut off
1/4 cup walnuts
2 tsp. coconut oil melted
1 tsp. coconut sugar
1/2 tsp. cinnamon
1.4 tsp. cardamom
1/8 tsp. nutmeg
Chopped dark chocolate

Instructions

Preheat oven to 350 degrees.
Place strawberries and bananas on a cooking sheet lined with parchment paper. Bake for 20 minutes.
Combine walnuts with coconut oil. Add coconut sugar, cinnamon, cardamom and nutmeg. Mix well and place on a cooking sheet lined with parchment paper. Bake for 15 minutes, or until nuts are toasted.
To assemble yogurt bowls, add 1 cup yogurt to each bowl. Top each with half slice of banana and half of strawberries. Add walnuts and dark chocolate.
Enjoy!

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Looking for more Yogurt Bowl recipes? Check out these beauties!

Cinnamon Apple Noodle Breakfast Bowl

Apple Pie Yogurt Brûlée

Paleo Carrot Cake Monkey Bread Muffins

February 15, 2016 by Bethany 105 Comments

If you guys have been following this blog long enough, you are well aware of our obsession of making dessert into breakfast. I mean, who wouldn’t want to eat dessert for breakfast? It’s like a dream come true.

Monkey bread is already like dessert for breakfast, in terms of calories and sugar. If you don’t know monkey bread is, it is super fluffayyyyy rolls with caramel sauce-like goodness that makes me want to eat the whole thing in one sitting!

For this reason I (A) made them healthier with all-natural ingredients and limited sugar and (B) made them into muffins for portion control.

And knowing me, I can’t just make plain old monkey bread. I always have to think outside the box because I like to be difficult. I was always that kid that would be eating homemade BLTs while everyone was eating pizza at the lunch table.

But these Carrot Cake Monkey Bread Muffins aren’t difficult, They are actually extremely easy because I don’t have the patience for anything that requires more then 10 minutes. You’re welcome for my gold-fish-like attention span.

And they taste like carrot cake and monkey bread in one.

And the thick cream cheese icing oozes all over the warm muffins and makes you cry with happiness (well at least I did).

Paleo Carrot Cake Monkey Bread Muffins

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings 9 muffins

Ingredients

1 1/4 cup cassava flour*
1/4 tsp. baking soda
1/8 tsp. baking powder
1/4 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. ginger
1/8 tsp. allspice
1 cup grated carrots
3/4 cup coconut milk
2 Tbsp. pure maple syrup
1 Tbsp coconut oil melted
1/2 cup chopped walnuts
1/2 cup golden raisins
ICING:
1/4 cup cream cheese coconut cream, or greek yogurt
1 Tbsp. pure maple syrup
1 Tbsp. orange juice
1.8 tsp. vanilla extract
1/2 Tbsp. orange zest

Instructions

Preheat oven to 350 degrees.
Combine first seven ingredients in a large bowl. Add in remaining ingredients and mix well until a dough forms.
Line 9 muffin slots with cupcake liners.
Roll dough into about 27 little dough balls. Stick 3 dough balls together and place in each muffin slot. Repeat with remaining dough balls (should make about 9 total).
Bake for 25 minutes, or until done.
Combine all ingredients for cream cheese glaze, and spoon over muffins.
Enjoy!
*Feel free to sub in regular flour!

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Pecan Fig No-Bake Granola Bars with Coconut Glaze {Gluten-Free + Vegan!}

February 8, 2016 by Bethany 61 Comments

In need of a healthy snack that will satisfy you hunger as well as your sweet tooth? Make these Pecan Fig No-Bake Granola Bars with a Coconut Glaze that take no more than 10 minutes to make! Also Gluten-Free and Vegan!

Fun fact: I used to eat granola bars like it was my job. In fact, the Quaker chewy granola bars were my favorite. Back when I was 10 years old, I thought these bars were actually good for me.

Ya know, the chocolate dipped ones with the sugary peanut butter and partially-hydrogenated oils. My ten year old self thought way different about food than I do now.

My ten year-old self’s mentality was more like this about “healthy food:” “oh these granola bars are healthy and good for me? I’ll eat ten in one sitting.”

Okay, maybe not in one sitting, but I could easily polish off a box in one day. They were my favorite part about lunch time at school, afternoon snack when I got home, and my post-dinner snack. Ok, so I guess you get the picture about my love for granola bars.

Thankfully in my later teenage years, I realized that these granola bars dubbed “healthy” were actually not healthy at all. And I figured out that making my own granola bars are not only fun to create, but also extremely easy to make!

Coconut, fig and pecans are amazing flavors, but when put together , they become a unity of glory. They are sweet without any refined sugars, soft and chewy with all-natural ingredients! Oh, and you can make them in 10 minutes flat! Need I say more?

Coconut Glazed Fig and Pecan No Bake Granola Bars

Print Recipe

Prep Time 10

Freezer time 30

Total Time 40

Servings 8 granola bars

Ingredients

1 cup gluten-free old fashioned oats
1/2 cup chopped pecans
1/2 cup shredded unsweetened coconut
1/2 cup chopped dried figs
1/4 cup sunflower seeds
1/2 cup almond butter
2 Tbsp. pure maple syrup
2 Tbsp. coconut oil
1/4 tsp. vanilla extract

Instructions

Add all ingredients in a large bowl and mix well until all ingredients are combined.
place parchment paper on the bottom of a shallow bowl and add granola mixture. Press down in an even layer. Add more pecans and dried figs on top (if desired)
Place in freezer for 30 minutes and cut into bars.
For glaze, combine all ingredients together and drizzle over bars.
Enjoy!

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Check out these other Healthy Granola Bar Recipes!

Banana Nut Granola Bars

Cinnamon Pecan Pumpkin Granola Bars

Cinnamon Apple Noodle Breakfast Bowl with Candied Nuts

December 27, 2015 by Bethany 55 Comments

This Cinnamon Apple Noodle Breakfast Bowl with knoc your socks off! Yes I said apple noodle (that is , noodles made from apples).

Lets talk about the best tangible gift you’d ever received (because being a Christian, I would say the best intangible gift is the birth of Christ). If you asked me this question two years ago, I’d say my MacBook Pro. If you asked me when I was five, I’d say my mint-colored ferbie. Unfortunately ferbies don’t exist anymore and have been beaten out by cooler toys these days, so lets move on.

Last year when my mom asked me what I wanted, I said nothing. Ever since I grew out of my teenage years, I don’t feel the need to ask for 55 things I want for Christmas. I get so much more joy giving than receiving! However, after thinking for a few days, I realized that I was itching to make zoodle recipes after the zoodle craze had just begun.

Hence my love for this amazing hand-cranked machine begun. I love making zoodles, and gladly replace them with pasta any day. With so many zoodle recipes all over healthy blogs these days, I wanted to create a more sweet breakfast-like recipe using a spiralizer.

I always use apples in my breakfast, whether it be a yogurt parfait or oatmeal. Instead of chopping them up, I made them into noodles for fun. And instead of just sprinkling with plain nuts o top, I made candied nuts that are made in the microwave!

This breakfast bowl requires little effort and leads to a tasty and filling dish when paired with Stonyfield greek yogurt! Are you vegan or paleo? Don’t worry! You can sub coconut yogurt to enjoy this beautiful yogurt bowl! Its also gluten-free and grain-free!

Apple Noodle Breakfast Bowl

Print Recipe

Ingredients

1 apple
1/8 tsp. cinnamon
1/2 cup pomegranate arils
1/2 cup plain greek yogurt
Spiced Nuts:
1/2 Tbsp. sliced almonds
1/2 Tbsp. sunflower seeds
1/2 Tbsp/ shredded unsweetened coconut
1 tsp. coconut oil melted
1 tsp. coconut sugar
dash of ginger
dash of nutmeg
dash of cloves
dash of cinnamon

Instructions

Using a spiralizer, spiralize apples according to directions into curly noodles. Toss with cinnamon and set aside in a bowl.
Combine all ingredients for spiced nuts in a microwave-safe bowl. Microwave for 2-3 minutes, or until slightly toasted.
To assemble noodle bowl, place greek yogurt and pomegranate arils on top of apple noodles and top with spiced nuts.
Enjoy!

[Tweet “This Cinnamon Apple Zoodle Breakfast Bowl is the perfect breakfast!”]

Paleo Pumpkin Breakfast Pizza

September 30, 2015 by Bethany 52 Comments

Paleo Pumpkin Bread Breakfast Pizza is served in a single portion, so no sharing!

I’ve been the biggest fan of quick bread ever since I can remember. Yes zucchini bread and carrot bread are on point, but pumpkin bread (and so is this pumpkin bread breakfast pizza!) is the bee’s knees. Unlike 80% of America, I actually appreciate the true taste of pumpkin (yes I’m talking to all you Pumpkin Spice Latte Lovers).

I must admit though, that the standard 12 slices a loaf serving size is a bit too small. When I eat pumpkin bread, I go hard and devour at least 1/3 of it per sitting. But really, who can eat only one tiny slice? I applaud you if you are capable of this!

Because of my inability to share a loaf of pumpkin bread, I decided it be a great idea to make a single serving version. Not only that but I got even more creative and made a pumpkin bread breakfast pizza because yolo (I know that saying is solo last year, ugh).

Because yolo, pizza is always acceptable for breakfast. A sweet quick-bread inspired pizza for breakfast is even more acceptable in my mind. Its grain-free, gluten-free, dairy-free, paleo-friendly and (can be) vegan-friendly! Chew on dat.

Paleo Pumpkin Bread Breakfast Pizza (serves 1)

Print Recipe

Prep Time 5

Cook Time 17

Total Time 22

Servings 1 serving

Ingredients

2 Tbsp. coconut flour
1/8 tsp. pumpkin pie spice
1/2 cup pumpkin puree
1 egg beaten (or flax egg for vegan option)
1/8 tsp. vanilla extract
1/2 Tbsp. pure maple syrup
TOPPINGS
1/4 cup greek yogurt or coconut yogurt
2 Tbsp. chocolate chips
2 Tbsp. chopped pecans
fruit

Instructions

Preheat oven to 350 degrees.
Mix all ingredients together in a bowl.
Layer parchment paper on a cooking sheet and spread out mixture into a pizza crust.
Bake for 15-17 minutes, or until done.
Top with toppings.
Enjoy!
Adapted from my Zucchini Bread Breakfast Pizza

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Zucchini Bread Breakfast Pizza

Zucchini Bread Breakfast Pizza {Paleo + Vegan-friendly}

June 30, 2015 by Bethany 32 Comments

Take your breakfast to the next level with this healthy Zucchini Bread Breakfast Pizza! It’s low-carb, paleo and vegan friendly!

Who doesn’t love a big chunk of moist zucchini bread for breakfast? I have always loved zucchini bread and I think its 100 times better than any other quick bread out there! When my mom made it when I was younger, I thought the green “specks” in it were green sprinkles!

I could never imagine having a vegetable hiding in a sweet breakfast bread! If my mom told me there was a veggie in it, I’d probably flip out and tell her I actually hate it (thats how I was when I was younger).

Funny story, my brother was the same way about his veggies. He absolutely hated carrots but loved carrot cake until my mom told him what was in it. He then said that he didn’t like it anymore (like brother like sister). Thankfully we both grew out of that phase and now I love sneaking in veggies in my recipes!

I had this idea for a sweet breakfast pizza topped with fruit and yogurt, but I really wanted to do something more “cool” with the idea. I incorporated zucchini into the sweet crust and it tastes exactly like zucchini bread only in a different form!

With the sweet toppings, this pizza is the perfect alternative to your morning slice of quick bread!

Zucchini Bread Breakfast Pizza

The classic quick bread is transformed into a pizza crust and topped with fresh fruit and whatever toppings you desire! You won’t believe this breakfast is gluten-free, grain-free, dairy-free, paleo and vegan friendly!

Zucchini Bread Breakfast Pizza

Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings 1 serving

Ingredients

2 Tbsp. coconut flour
1/8 tsp. cinnamon
1 egg beaten (or flax egg for a vegan option)
1/2 cup shredded zucchini
1 Tbsp. pure maple syrup or honey
1/8 tsp. pure vanilla extract
Toppings*
1/4 cup greek or coconut yogurt
fruit I used sliced strawberries, grapes and bananas
orange zest optional
drizzle of maple syrup optional

Instructions

Preheat oven to 350 degrees.
Combine coconut flour and cinnamon in a bowl. Add remaining ingredients (excluding toppings) and mix well to combine.
Spread mixture into a pizza crust on a cooking sheet lined with parchment paper.
Bake for 15 minutes, or until done. Let cool and spread on yogurt and top with fruit.
Enjoy!
*feel free to top it off with whatever your little heart desires!

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Baba Ghanoush Turkey Burgers

June 22, 2015 by Bethany 33 Comments

I love a good juicy burger for dinner. I found that mixing in certain veggies (like zucchini and carrot) lend a moist and irrestable texture thats got me begging for another burger. This time instead of adding the usual zucchini, I experimented with eggplant (and thats how these baba ghanoush turkey burgers were born!).

When baked, eggplant is moist and has a squishy texture (I know that doesn’t sound appealing, but I don’t have another word for it). When pureed with tahini, basil, garlic, lemon and sea salt, it creates a smooth tasty dip that is hummus-like but better.

Baba Ghanoush Turkey Burgers

These burgers are moist, juicy and tender and they take the idea of a tasty burger to a whole new level! This may be your new favorite burger recipe!

EASY Baba Ghanoush Turkey Burgers

Print Recipe

Servings 6 burgers

Ingredients

1 medium eggplant peeled and sliced
2 Tbsp. tahini
1/4 cup fresh basil chopped
2 cloves garlic finely chopped
1 Tbsp. lemon juice
1/4 tsp. sea salt
1 lb of ground turkey

Instructions

Preheat oven to 350 degrees.
Place slices of eggplant on a cooking sheet sprayed with cooking spray. Drizzle a little olive oil over each slice. Bake for 30 minutes. Let cool.
In a food processor, combine all ingredients excluding ground turkey. Blend until well combined.
Place ground turkey in a large bowl and add baba ganoush. Mix together until well combined and form into patties.
Bake for 35 minutes, or until burgers are done.
*Baba Ganoush recipe from Minimalist Baker

Dark Cherry Mocha Granola

January 29, 2015 by Bethany 8 Comments

I absolutely love making my own granola! I love making my own unique flavors and being in control of the ingredients. I didn’t have much oats left, but I did have some rice chex on hand, so I decided to use some of that. It was a really good idea because adds a nice crunch to the normal granola! I also had some cherries I needed to use up, so they made a sweet flavor when paired with the more bitter coffee granules and cocoa nibs! This is super easy to make, not to mention much healthier then store bought granola and cereal!

Dark Cherry Mocha Granola

2 cups rice chex cereal
2 cups gluten-free oats
1 cup dark cherries, pureed
1/4 cup apple sauce
2 Tbsp. instant coffee granules
1 Tbsp. maple syrup
1/4 tsp. vanilla extract
2 Tbsp. sliced almonds
2 Tbsp. cocoa nibs or dark chocolate chips
2 Tbsp. dries cranberries or raisins

Preheat oven to 350 degrees.
Cover a cooking sheet with parchment paper. Spread chex and oats onto cooking sheet and bake for about 10-12 minutes, or until slightly toasted.
In a medium size bowl, combine cherry puree, apple sauce, coffee granules, maple syrup and vanilla. Mix well.
Once cereal is toasted, mix in cocoa nibs and dried cranberries.
Add cherry mixture to cereal and mix well, making sure all ingredients are evenly spread through out.
Bake for another 25 minutes, or until done.
Enjoy!

Health Benefits:

All-natural ingredients
No preservatives
No artificial flavors
Gluten-free
Dairy-free
Refined sugar-free
High fiber
Vegan
Vegetarian

Paleo Maple Banana Donuts

December 5, 2014 by Bethany 10 Comments

These Paleo Maple Banana Donuts with a Maple Glaze are a delicious and healthy breakfast with a large mug of coffee! They are also Paleo and Gluten-free!

🍩 worry, be happy. Sorry for the corny intro, but it had to happen because DONUTSSSS. Today I’m sharing with you a recipe that I actually posted on the blog in summer 2014 (aka one of the first recipes every posted on Athletic Avocado).

After seeing how popular they were with less than ideal pictures, I went on a quest to recreate them. The first pictures back from two years ago didn’t do justice to present how good these donuts actually are.

You pretty much have to be insane if you don’t like donuts. Like 🍩 talk to me if you don’t like them, we can’t be friends (sorry I did it again). Jk we can be friends, but you’re missing out big time.

How does one live without eating donuts? That’s a question for another time.

But today lets talk about the magic of donuts. Personally, I’m all about the glazed ones. The frosted are just ok, the filled ones are decent, and the sugar coated are meh.

I remember when my eyes would light up with joy when I sunk my teeth into a glazed donut. It just melts in your mouth, then the fluffiness of the donut takes the show away. Ahhhh I’m drooling. But regular donuts are fried and sugary and give me no energy what so ever. These donuts on the other hand, different story😉

These donuts are baked, taste like banana bread and have a maple glaze. No refined sugar, grains, gluten or oil in site. Now you may be thinking, “then how do they taste good?”

Trust me friend, they’ll wow you with taste and are able to keep you full so you won’t crash mid afternoon. Thats the magic of using real unprocessed whole food ingredients.

With only about 96 calories per donut, you can have two or three without feeling guilty. Take that Dunkin!🙅

Paleo Banana Walnut Donuts with a Maple Glaze

A sweet maple glaze encases a soft banana donut and is studded with toasted walnuts! Did I also mention that they’re healthy? No need for Dunkin Donuts anymore!

Paleo Maple Glazed Banana Walnut Donuts

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings 6 donuts

Equipment

Donut Pan

Ingredients

1/4 cup coconut flour
1/2 tsp. baking soda
1/8 tsp. ground cloves
1/8 tsp. nutmeg
1/2 tsp. cinnamon
1 1/2 ripe bananas mashed
2 eggs beaten
1/2 tsp. vanilla extract
1 1/2 Tbsp. maple syrup
1/2 cup chopped walnuts toasted
Glaze
1 Tbsp. coconut oil melted
3 Tbsp. maple syrup

Instructions

Preheat oven to 350 degrees.
In a large bowl combine flour, baking soda, cloves, nutmeg and cinnamon. Mix well.
In a separate bowl, combine banana, eggs, vanilla and maple syrup. Mix well then add to flour mixture.
Add in chopped walnuts and stir batter well until evenly mixed.
Spray cooking spray in a donut tin and add in batter. Bake for 20 minutes, or until done.
Let cool and take out of donut pan. Combine coconut oil and maple syrup for glaze. Dip donuts in glaze.
Enjoy!

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Questions of the day!

What’s your favorite kind of donut?

Do you dunk your donuts in coffee or nah?

Bethany

Roasted Grapefruit Baklava Greek Yogurt Breakfast Bowl

Ingredients

Instructions

Pin For Later!

Looking for other breakfast bowls? Try these recipes!

Roasted Banana Split Greek Yogurt Breakfast Bowl

Ingredients

Instructions

Like this recipe? Pin for Later!

Looking for more Yogurt Bowl recipes? Check out these beauties!

Paleo Carrot Cake Monkey Bread Muffins

Ingredients

Instructions

Pin for Later!

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Coconut Glazed Fig and Pecan No Bake Granola Bars

Ingredients

Instructions

Pin for Later!

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Apple Noodle Breakfast Bowl

Ingredients

Instructions

Paleo Pumpkin Bread Breakfast Pizza (serves 1)

Ingredients

Instructions

Zucchini Bread Breakfast Pizza

Zucchini Bread Breakfast Pizza

Ingredients

Instructions

Like This Recipe? Pin for Later!

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Baba Ghanoush Turkey Burgers

EASY Baba Ghanoush Turkey Burgers

Ingredients

Instructions

Paleo Banana Walnut Donuts with a Maple Glaze

Paleo Maple Glazed Banana Walnut Donuts

Equipment

Ingredients

Instructions

Like This Recipe? Pin For Later!

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Questions of the day!

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