Breakfast

Healthy Carrot Cake Spread {Gluten-free, Vegan, Paleo}

December 21, 2015 by Bethany And Rachel 19 Comments

This Healthy Carrot Cake Spread is the perfect spread on pancakes, waffles, toast, yogurt, ice cream or whatever your heart desires!

I was super happy and excited about the Recipe Redux theme this year:

“It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154.” We can’t wait to see the books you’re cooking from these days.”

Not only did I turn to a great recipe on pg. 54 of one of my mom’s old cookbooks, but I decided to improvise and make carrot cake i a different delicious form!

Have you ever just been obsessed with a cake flavor that you wanted to make everything you eat that flavor? Well if you have, you can understand about my love for carrot cake.

Insert this carrot cake spread. YES spread. Now you can slather your carrot cake on toast, biscuits, ice cream, waffles, you name it, it will taste like carrot cake in a spreadable form!

If you need another reason to make this carrot cake butter, besides being easy to make and extremely tasty, it is paleo, gluten-free, vegan and refined sugar free.

Now you can have your cake and eat it too.

Healthy Carrot Cake Spread {Gluten-free, Vegan, Paleo}

Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Ingredients

3/4 cup finely chopped carrots I chopped them in the food processor
2 pears cored and sliced
1/2 cup Finley chopped pineapple
1 tbsp maple syrup
1/2 tsp cinnamon
dash of ground cloves
dash of nutmeg
dash of pure vanilla extract

Instructions

1. Place all ingredients in a small saucepan and place on medium-low heat for about 15-20 minutes, or until fruit is soft
2. Let butter cool and puree in a food processor/blender
3. Serve on waffles, toast, pancakes, in yogurt, ice cream or whatever your heart desires!

Adapted from HERE

Want More Healthy Fruit Butters?

Sugar-Free Pumpkin Apple Butter

Pumpkin Cranberry Butter

Pin for Later!

Sticky Bun French Toast Rollups

December 17, 2015 by Bethany And Rachel 35 Comments

These Sticky Bun French Toast Rollups will soon become your family new favorite and special way to eat breakfast!

I vividly remember a Mother’s day a few years ago when I forgot to my Mom a gift the night before so I thought it was a great idea to make her sticky buns for the next morning at 11:30 pm. It was all going pretty well until I put them in the oven and fell asleep somehow, needless to say I woke up two hours later after I smelled something burning.

My mom woke up and asked me what that smell was, at least she appreciated the effort! It took me about an hour to clean up and on Mother’s Day morning I went to the local supermarket and bought sticky buns. It’s clear that making sticky buns is not my happy memory for me, until now. Yes friends, the French Toast Rollups are back in action, and these are the best yet!

Sticky Bun French Toast Rollups are my favorite kind of French Toast Rollup, sticky bun filling rolled up in bread and then dipped in egg wash and pan-fried in a skillet, then topped with honey or rolled in cinnamon-sugar.

Now if you think that sounds and looks amazing, wait until you try it! After one bite, you’ll never want regular french toast again. You can thank me later!

EASY Sticky Bun French Toast Rollups

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings 6 roll ups

Ingredients

6 slices of sturdy whole grain or GF bread crusts cut off
Spread
1/4 cup of your favorite nut butter
Filling
1/4 cup raisins
1/4 cup crushed nuts of choice i used mixed nuts but pecans or walnuts would be great
1 tbsp coconut sugar
1 tbsp coconut oil melted
1/2 tsp cinnamon
1/4 tsp vanilla extract
Egg Wash
1 egg
1/2 cup almond milk
1/2 tsp cinnamon
1/4 tsp vanilla

Instructions

Flatten crustless bread with a roller
Spread nut butter on flattened slices
Combine all ingredients for filling and mix well
Combine ingredients for egg wash in a separate bowl
Spray a skillet with oil and place over medium heat
Place a small spoonful of filling (DO NOT OVERSTUFF!!!) on each bread slice and roll up, dip in egg wash a cook in skillet, flipping to each side until golden
Repeat for each rollup
Let cool and roll in cinnamon sugar or top with honey, if desired

This recipe can be gluten-free and dairy-free

Pin for later!!!!

More French Toast Rollups!

Pumpkin-Cranberry French Toast Rollups

Pumpkin-Ricotta French Toast Rollups

Peanut Butter Banana French Toast Rollups

Have you ever had french toast rollups? If not, why not!?

linking up with Laura for Strange but Good!

An Epic Roundup of 18 Healthy Gingerbread Recipes!

December 11, 2015 by Bethany And Rachel 39 Comments

Our love for gingerbread has been so real and were not sorry about it one bit! We hope your obsessed with gingerbread too because we have an epic roundup of 18 healthy gingerbread recipes for you to enjoy from our favorite bloggers that go beyond the traditional gingerbread cookie!

Gingerbread Oatmeal Brûlée from Athletic Avocado

Homemade Gingerbread Almond Butter from Emilie Eats

Quinoa Gingerbread Pancakes from The Balanced Berry

Healthy Gingerbread Energy Balls from In It 4 the Long Run

White Chocolate Gingerbread Mug Cake with Lemon Glaze from Athletic Avocado

Healthy Gingerbread Mousse from The Almond Eater

Gingerbread Baked Oatmeal from The Blissful Balance

Vegan Gingerbread Coffee Creamer from Diary of an Ex-Sloth

Pear Gingerbread from The Lean Green Bean

No-Bake Gingerbread Protein Bars from Fit Mitten Kitchen

Paleo Dark Chocolate Cranberry Gingerbread Coffee Cake from Athletic Avocado

Cranberry Gingerbread Scones from Love Me Feed Me

Coconut Gingerbread Protein Muffins from Healthy Helper

Gingerbread Donuts from Strength and Sunshine

No-Bake Gingerbread Cheesecake Truffles from Fresh Fit n’ Healthy

Soft and Chewy Paleo Gingerbread Cookies from Physical Kitcheness

Bourbon Peanut Butter Gingerbread Bites from Cotter Crunch

Eggnog Gingerbread Smoothie from Pancake Warriors

Make Sure you Pin for Later!!!

We hope you enjoy these Healthy Ginerbread Recipes!

Paleo Cranberry White Chocolate Gingerbread Mug Cake with a Lemon Glaze

December 8, 2015 by Bethany And Rachel 28 Comments

A moist Paleo Gingerbread Mug Cake studded with white chocolate chips and dried cranberries and topped off with a tangy lemon glaze all made in a matter of minutes!

People always ask us how we write the posts:

Do you take turns writing recipes?

Do you work on recipes together?

Does one write the posts and the other makes the recipes?

Well, I’m answering these questions because we never actually addressed them! We mostly take turns writing recipes, Bethany will make a recipe and I will do the same, so each recipe is mostly made by one of us.

We are a team and try to divide the duties of the blog evenly and take on different roles to keep it up and running. You may notice different styles of writing (and thats why!).

We love working together and are always helping each other come up with new ideas. Bethany is famous for making the breakfast pizzas while I specialize in mug cakes galore.

I can’t even begin to express my love for gingerbread, or mug cakes. I love both of them dearly. This mug cake is my first attempt at using cassava flour, which is now one of my favorite flours. It looks exactly like regular flour and can be subbed 1:1 in most recipes, plus it’s paleo.

This Gingerbread Mug cake is filled with so much goodness, you would never know that it’s actually good for you! It is studded with dried cranberries, white chocolate chips and topped with a tangy lemon glaze. And the best part is, it’s single serving and made in less than 2 minutes!

Paleo Cranberry White Chocolate Gingerbread Mug Cake with a Lemon Glaze

Print Recipe

Prep Time 5

Cook Time 2

Total Time 7

Servings 1 mug cake

Ingredients

Cake
3 tbsp cassava flour
1/2 tsp baking soda
1/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp nutmeg
1 tbsp molasses
1 egg or flax egg beaten
1 tbsp unsweetened almond milk
1 tbsp dried cranberries
1 tbsp white chocolate chips
Glaze
1 tsp coconut oil melted
1/2 tbsp honey/maple syrup
1/2 tbsp unsweetened almond milk
1/2 tsp lemon juice
lemon zest

Instructions

Grease a ramekin/mug with cooking spray
Combine together flour and spices in a small bowl
Combine molasses, egg, and milk in another small bowl, add to dry ingredients and combine well
Add in cranberries and chips to batter and place batter in mug
Microwave for 1-2 minutes
Mix glaze ingredients together and pour over cake

[Tweet “#healthy White Chocolate Gingerbread Mug Cake will make your life complete!”]

Want More Gingerbread Recipes???

Gingerbread Oatmeal Brûlée

Paleo Cranberry Dark Chocolate Gingerbread Coffee Cake

Pin For Later!

Adapted from This Recipe.

Healthy Peppermint Patty Oatmeal {GF + Vegan option!}

December 6, 2015 by Bethany And Rachel 46 Comments

This healthy Peppermint Patty Oatmeal tastes like the classic candy in breakfast form! You’ll never want to skip breakfast again!

After making this oatmeal last week, I just knew I had to make another festive version for the holidays.

Don’t get me wrong, I’m all about the gingerbread right now, but Christmas just isn’t the same without the good ole’ combo of chocolate and peppermint either, aka the peppermint patty. After this post about peppermint got shared over 800,000 times last year, I knew that a peppermint recipe was the way to go. The peppermint patty has a special place in my heart because who can resist the creamy mint filling and the hard sweet dark chocolate coating, literally perfection. Also my Mom’s favorite candy is the peppermint patty and her birthday is the day after Christmas, so this is an ode to her! #bestchildaward

This Peppermint Patty Oatmeal is also an ode to you for when your struggling to get up in the morning. If you know your gonna eat this for breakfast, there is no way that you won’t jump out of the bed to eat this deliciousness for breakfast, I promise!

So enjoy your candy-like tasty, warm, unbelievably healthy, breakfast on a chilly morning while wearing fuzzy socks and sipping some hot coffee, because, doesn’t that sound like a great idea?

Healthy Peppermint Patty Oatmeal

Print Recipe

Prep Time 3

Cook Time 2

Total Time 5

Servings 1 serving

Ingredients

Oatmeal
1/2 cup oats
2 tbsp cocoa powder
1 tbsp maple syrup/honey
1/2-3/4 cup almond milk
1 tbsp chocolate chips
Peppermint "Creme"
1/4 cup plain yogurt/coconut milk yogurt
1/2 tbsp maple syrup/honey
1/8 tsp peppermint extract

Instructions

Combine all oatmeal ingredients together and cook on stove or microwave for 2 minutes
Combine "creme" ingredients and add to oatmeal

[Tweet “#healthy Peppermint Patty Oatmeal is literally perfection in bowl!”]

Want more yummy and warm Breakfasts?

Sweet Potato Spice Oatmeal

Gingerbread Oatmeal Brûlée

Pin for Later!

Chocolate peppermint or gingerbread?
What’s your favorite breakfast on a chilly morning?

linking up with Tina Muir and Confessions of a Mother Runner for Meatless Monday and Laura for Strange but Good!

Paleo Cranberry Dark Chocolate Gingerbread Coffee Cake

December 4, 2015 by Bethany And Rachel 32 Comments

This Paleo Gingerbread Coffee Cake is studded with dark chocolate chips and tart dried cranberries to make the best healthy holiday breakfast!

I just realized that the amount of sweet recipes we post on Athletic Avocado outnumber the savory ones like 10 to 1. And I also realized how much of a sweet-tooth we both really are…. #sorrybutactuallynotsorry.

I do eat savory meals for dinner and mostly lunch, but I can’t help myself with coming up for sweet recipes, that’s just where my creativity blossoms. Hence this Dark Chocolate Cranberry Paleo Gingerbread Coffee Cake.

I’m telling you guys, this is one of my proudest moments yet, I don’t wanna toot my own horn, but this is literally perfection. I mean, can you go wrong with a moist gingerbread cake studded with dark chocolate chunks, tart cranberries and topped with a almond-molasses streusel!

If you like gingerbread, you will fall in love with this coffee cake, so much so that your gonna wanna marry it (is that even legal? #whocares ).

This is the perfect holiday treat, and no, I’m not gonna specify if this is a dessert, breakfast or snack, that’s up to you to decide. A big piece of this along with a hot beverage of choice (COFFEE!) is where it’s at.

It also doesn’t hurt that these are completely healthy, paleo, gluten-free, dairy-free and can also be vegan!

Paleo Gingerbread Coffee Cake

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 9 servings

Ingredients

1/2 cup + 2 tbsp coconut flour
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
3 eggs beaten (can sub in 3 flax/chia eggs)
3 tbsp molasses
1 cup unsweetened almond milk
1/2 tsp vanilla extract
1/2 cup dried cranberries
1/4 cup dark chocolate chunks/chips
Topping
1/2 cup sliced almonds
2 tbsp molasses
2 tbsp dark chocolate chunks/chips

Instructions

Preheat oven to 350 and grease a square cake pan with oil/butter
Combine flour and spices in a large bowl
Combine eggs, molasses, milk and vanilla in a small bowl and add to dry ingredients, mix well
Add in cranberries and chips, mix well
Spread cake batter in pan and combine topping ingredients in a small bowl
Sprinkle topping on cake evenly and bake for 25-30 minutes or until done

[Tweet “You need this #healthy Cranberry Dark Chocolate Gingerbread Coffee Cake in your life!”]

Pin for Later!

Are you a fan of gingerbread?
Do you like making sweet or savory recipes better?

Linking up with Laura for Strange but Good!

Healthy Gingerbread Oatmeal Brûlée

November 29, 2015 by Bethany And Rachel 55 Comments

This Gingerbread Oatmeal Brûlée is a healthy and delicious breakfast that is perfect for the upcoming holidays!!

This recipe has been in my mind for a lonnnggg time now. If you’ve been following this blog for a while now, you know that dessert-like breakfast recipes are ma thang. Its my style, my swag, its how I roll.

Now that Christmas is close by, gingerbread is acceptable everywhere. Yes, gingerbread cookies are good, but its not socially acceptable to eat them for breakfast. Im mean, I wouldn’t judge ya if you did, but I would warn you that there are haters out there.

But oatmeal is socially acceptable for breakfast, so gingerbread cookie flavoring in oatmeal is socially acceptable for breakfast. Catch my drift? Even if you’re not on the same page a I am, at least you know that this breakfast recipe is gonna taste great.

And by looking at the pics you wouldn’t be able to tell its actually healthy, but I promise it is. No lying involved in this post. Your gonna love this Gingerbread Oatmeal Brûlée, I pinky-swear.

Healthy Gingerbread Oatmeal Brûlée

Print Recipe

Prep Time 2

Cook Time 3

Total Time 5

Servings 1 serving

Ingredients

1/2 cup Gluten-free oats
1/4 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp.nutmeg
1/2 cup almond milk
1/2 Tbsp. molasses
1/8 tsp. vanilla extract
2 tsp. coconut sugar I used this brand

Instructions

Combine first 4 ingredients in a bowl. Mix in remaining ingredients and stir well to combine.
Place oatmeal in microwave for 2 minutes, or until done.
Preheat oven to broil (550 degrees).
Sprinkle coconut sugar on top of oatmeal.
Place oatmeal in oven for about 1 minute, or until sugar is caramelized (watch closely).
Enjoy!

Looking for more dessert-like breakfast recipes?

Cinnamon Pumpkin Oatmeal Brûlée

Chocolate Peanut Butter Oatmeal Brûlée

Dark Chocolate Orange Oatmeal Brûlée

Make sure you pin for later!

linking up with tina muir and confessions of a mother runner for meatless monday!

Linking up with Laura for strange but good!

Coconut Pumpkin Breakfast Bars {Paleo, Vegan + GF}

November 18, 2015 by Bethany And Rachel 59 Comments

Need a healthy grab-n’ go breakfast? Make these delicious Coconut Pumpkin Breakfast Bars! They are paleo, vegan & made with whole foods!

These Coconut Pumpkin Breakfast Bars were originally posted in 2015…..where the heck did the time go?! It seems like only yesterday when I was photographing them and getting all excited because they were so good!

But here we are three years later with the same (slightly changed) recipe! These bars are actually our 4th most popular website on our site, which I’m totally not surprised about!

Rachel and I are die-hard pumpkin fanatics and we make recipes with it all-year round. But for everyone else’s sake, we tend to only post pumpkin recipes during fall (even though some of you probably wouldn’t mind if they were all year round).

Since making this pumpkin version, we have gone on to make a Chunky Monkey version, an AB&J version and a German Chocolate Cake version! Needless to say, we are obsessed with breakfast bars!

These breakfast bars are a great make-ahead, grab-and-go breakfast for busy weekdays. But, heck, they also make a great snack and dessert! They are also pretty simple to make!

Here are the 7 ingredients you need:

almonds ( feel free to sub in cashews)

flaked or shredded unsweetened coconut

canned pumpkin puree

almond butter or nut butter of choice (cashew butter would be a great sub!)

coconut oil

maple syrup or liquid sweetener of choice

mini dark chocolate chips (optional, but highly recommend!)

We hope you enjoy the coconut pumpkin breakfast bars as much as we do!

Paleo Pumpkin Coconut Breakfast Bars

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings 9 bars

Ingredients

1.5 cup almonds or other nuts of choice (cashew, pecans or walnuts would work well)
1 cup unsweetened coconut flakes shredded coconut also works!
1/2 cup natural, smooth almond butter you can use peanut butter for a non-paleo version or other nut butter of choice (such as cashew butter)
1/2 cup canned pumpkin puree
1 tbsp coconut oil melted
2 tbsp pure maple syrup or liquid sweetener of choice
1/2 cup mini dark chocolate chips optional, but highly recommended!

Instructions

Preheat oven to 350 degrees and line an 8x8 or 9x9 pan with parchment paper or cooking spray.
Place almonds and coconut on a cooking sheet and place in oven for about 8-10 minutes, or until slightly toasted (check every few minutes so that the coconut doesn't burn!)
Add almonds and coconut to a food processor and process until it is a flour or meal-like texture. It takes about 15 seconds in a standard food processor. Make sure to keep an eye on it so it doesn't turn into a butter!
Add the coconut-almond meal to a large bowl.
In a small bowl combine almond butter, pumpkin, coconut oil and maple syrup. Add to almond - coconut mixture and combine well. Mix in the chocolate chips
Transfer the mixture to the prepared pan and press down evenly (it's easiest to use your hands). Bake for 20-25 minutes, or until done (the bars should look be golden around the edges).
Let cool and slice into about 9 bars. Drizzle melted dark chocolate on top, if desired.
Enjoy!

Like This Recipe? Pin For Later!

Post and Pictures updated 8/22/18*

2 Minute Flourless Pumpkin Sticky Bun

November 11, 2015 by Bethany And Rachel 38 Comments

Healthy single serving paleo Flourless Pumpkin Sticky Bun made with in 2 minutes with only a few ingredients

Have you ever played the game three truths and one lie? Well, we are going to play right now, but instead of three truths, there will be three lies and one truth. See if you can spot the truth:

Bethany and I are pro softball players (hah)

My favorite food is Bleu Cheese (yuck)

We own 18 dogs (lol)

I made a flourless pumpkin sticky bun in less than 2 minutes!

Ok so I gave you a few hints, but the last one is actually truth.This Sticky Bun is inspirited by my Pumpkin Spice Sticky Bun Fudge, which has gotten rave reviews! Don’t have time to make a batch of sticky buns and don’t want to eat all of them in one sitting?

I got’cha covered! it is possible to make a single serving, paleo, flourless, sweet and sticky pecan bun in less than two minutes and it’s not a fib! You’ll never want to slave in the kitchen to make sticky buns ever again!

Chances are, you probably have all the ingredients in your house, which means that you can make this right now!

2 minute Paleo Pumpkin Pecan Sticky Bun

Print Recipe

Prep Time 2

Cook Time 2

Servings 1 serving

Ingredients

Cake
1.5 tbsp almond butter
1/4 cup pumpkin puree
1 egg beaten or flax egg
1/2 tbsp maple syrup
1/8 tsp vanilla extract
1/4 tsp cinnamon
Topping
2 tbsp raisins or dates chopped
2 tbsp pecans chopped
1/2 tbsp maple syrup

Instructions

Coat a mug with oil/butter
Mix all cake ingredients together in mug and microwave for 1:30-2 minutes
Let cool and go around edges with a knife before taking out
Mix all ingredients for topping and serve on top of cake

This is paleo, gluten-free, dairy-free, can be vegan

[Tweet “A #healthy Sticky Bun made in only 2 minutes??? Your life is complete!!!!”]

- Do you like mug cakes?

What’s your favorite easy dessert to make?

Linking up with Laura for Strange but Good!

26 Healthy Sweet Potato Breakfast Recipes

November 6, 2015 by Bethany And Rachel 39 Comments

Love sweet potatoes but don’t know what to do with them? Make these healthy sweet potato breakfast recipes! We’ve assembled a list of over 20 of them!