Desserts

Marshmallow Peanut Butter Ice Cream

July 9, 2015 by Bethany And Rachel 38 Comments

The classic childhood sandwich turned into a sweet frozen treat

Back in elementary school, I ate a peanut butter and fluff sandwich almost everyday for lunch. I loved having a dessert-like sandwich that was the perfect afternoon pick-me-up to get me through the rest of the school day. The only problem was, that this sandwich was super messy!

I got fluff all over my fingers every day and required about 50 napkins to clean myself up!

Marshmallow Peanut Butter Ice Cream

While I was thinking bad to my childhood this morning, an idea pooped in my head that I should make this flavor into a delicious ice cream! Its a sweet, vegan and dairy-free frozen treat that will take you back to your childhood roots!

Marshmallow Peanut Butter Ice Cream

1 cup canned coconut milk
2 cups non-dairy milk (I used almond milk)
1/4 cup dates, pitted
1 cup vegan marshmallow fluff *
1/4 cup natural peanut butter
1/2 tsp. pure vanilla extract
1/2 cup chopped peanuts
2 Tbsp. peanut butter, melted

Place a stainless steel bowl in the freezer.
Combine first 6 ingredients in a Vitamix or blender, and blend on high for about 2 minutes.
Let mixture chill in refrigerator for about 20 minutes, then pour into cold stainless steel bowl. Place in freezer.
After about 45 minutes, or when edges start to freeze, take out of freezer and stir vigoursly using a whisk.
Place back in freezer and continue to check about every 30 minutes and stirring for about 30 seconds every time.
When mixture is almost completely frozen but not quite, drizzle melted peanut butter and sprinkle on chopped peanuts.
Then stir, breaking up the ribbons of peanut butter as they start to freeze, creating ripples.
Transfer the ice cream to a covered storage container until ready to serve.

* For the Marshmallow fluff, I used THIS recipe, but you can also use THIS one or buy it, like THIS kind

We hope you enjoy this Marshmallow Peanut Butter Ice Cream!

Peach Rhubarb Pavlova

June 20, 2015 by Bethany And Rachel 16 Comments

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?

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!

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

Place egg whites in a mixing bowl and beat until soft peaks form, about 5 minutes.
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.
Spread meringue into a circle on a cooking sheet lined with parchment paper.
Bake for 20-30 minutes, or until done (depending on oven).
For compote, add ingredients in a saucepan on medium-low heat. Let simmer for 15 minutes, stirring every few minutes. Let cool.
Spread compote on top of meringue and serve immediately, if not serving right away, add compote on top until ready to serve

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

Happy Father’s Day!

Looking for more Healthy and Delicious desserts? Check out these recipes!

Clean Eating Lemon Blueberry Pie Bars

Paleo Nutella Fudge Bars

Lemon-Blueberry Muesli Cups

June 9, 2015 by Bethany And Rachel 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!

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.

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

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

Cups

1 cup Blueberry Nature Valley Toasted Oats Muesli
1.5 tbsp coconut oil, melted
3 tbsp unsweetened apple sauce
1 tbsp honey/maple syrup
2 tbsp cashew/coconut/almond butter

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

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

1st Blogiversary! Peanut Butter-Chocolate Strawberry Cheesecake

June 3, 2015 by Bethany And Rachel 15 Comments

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!).

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?

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!

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

2. Burrito-Bowl Stuffed peppers

3. Banana Bread “Nuttzo”

4. Peach Pie Oat Pizza

5. The Most Amazing Tripe Chocolate Granola

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

Paleo Honey Pistachio Ice Cream

May 25, 2015 by Bethany And Rachel 6 Comments

Ever since almond milk became popular a few years ago, I’ve been replacing it with cow’s milk in everything. I just adore the nutty taste that it adds to oatmeal, smoothies and even in baking. Almond Breeze sent me the Hint of Honey Vanilla and I was so excited to try it! I knew that it would be perfect in this honey pistachio ice cream recipe.

I hope you all enjoy this recipe!

Paleo Honey Pistachio Ice Cream

1 15.5 oz. can Full-Fat Coconut milk
2 cups Hint of Honey Vanila Almond Breeze Almondmilk
1/4 cup raw honey
1/4 tsp. pure vanilla extract
pinch of salt
1/2 cup shelled unsalted pistachios
1/2 cup crushed pistachios

Add coconut milk, almond milk, honey, vanilla, salt and 1/2 cup of pistachios to Vitamix and blend on high for 2 minutes. Refrigerate until thoroughly chilled.
Add remaining ¼ pistachios to mixture and transfer mixture to your ice cream maker and churn according to the manufacturer’s instructions.
Serve immediately as a soft serve or transfer it to an airtight container and place it in the freezer and let soften until desired.
Enjoy!

Looking for a healthy snack that is the perfect afternoon pick-me-up? Try Almond Breeze Oven-Roasted Dark Chocolate Almonds! Perfect for curbing a sweet-tooth!

If you want something salty, go for Almond Breeze Oven-Roasted Sea Salt Almonds!

Happy Memorial Day! Thanks to all of those who have fought for our Country!

God Bless! 🙂

“This post is sponsored by Blue Diamond Almonds.”

Paleo Chocolate Strawberry Donuts (made with Banana flour)

April 26, 2015 by Bethany And Rachel 15 Comments

The Paleo Chocolate Strawberry Donuts are a delicious and healthy breakfast or snack with a cup of coffee!

I have a new exciting product to share with you today! The guys (and gals) over at WEDO sent me a package of their Banana Flour! Made from 100% all natural green bananas, this flour contains no additives, preservatives, chemicals or dyes and is a healthy alternative to regular flour! Banana flour is full of natural vitamins and minerals and incorporates 12 bananas worth of potassium in every container!

Paleo Chocolate Strawberry Donuts

Banana Flour is the perfect alternative to any flour and can be subbed in any recipe (3/4 cup of banana flour for 1 cup regular flour). It is awesome for gluten-free and grain-free baking! What better way to use banana flour than to bake these chocolate strawberry donuts!

Paleo Chocolate Strawberry Donuts (made with Banana flour)

Print Recipe

Prep Time 5

Cook Time 25

Servings 6 donuts

Ingredients

1/2 cup banana flour
2 tsp. baking powder
1 egg beaten (or flax egg for vegan option)
1/2 cup strawberry puree
1/2 cup almond or coconut milk
1 Tbsp. coconut oil melted
1/4 tsp. vanilla extract
Glaze:
2 Tbsp. coconut oil melted
1 Tbsp. pure maple syrup
2 Tbsp. cocoa powder

Instructions

Preheat oven to 375 degrees.
Combine flour and baking powder in a bowl.
In a separate bowl, add remaining ingredients and mix well.
Add mixture to flour mixture and stir well, or until all ingredients or evenly combined.
Spray cooking spray in a donut pan and add batter about 2/3 full in each slot.
Bake for about 20-25 minutes, or until slightly golden.
To make glaze, combine all ingredients together in a bowl.
Dip donuts in glaze and drizzle with paleo-approved white chocolate (if desired).
Enjoy!

Adapted from this recipe

Like this recipe? Try Another Donut Recipe!

Paleo Maple Banana Walnut Donuts

*”This post contains affiliate links through Amazon Affiliate Program”

Paleo Mango Coconut Coffee Cake

April 23, 2015 by Bethany And Rachel 2 Comments

This Paleo Tropical Coffee Cake is topped with a delicious almond streusel and is the perfect breakfast with a large mug of coffee!

Now that it is starting to feel like summer, it’s time for tropical flavors. Tropical meaning mango and coconut, one of the best combinations known to man. This paleo mango coconut coffee cake is totally grain-free and tastes like summer.

Source

The amazing Unsweetened Almond Breeze Almondmilk Coconutmilk, gives this cake the most amazing coconutty flavor and all the zing it needs! So sit down, relax, have a cup of coffee and this delicious coffee cake for breakfast, you’ll be in your bathing suit before you know it!

Paleo Mango Coconut Coffee Cake

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings 9 servings

Ingredients

Paleo Mango-Coconut Coffee Cake
1/2 cup coconut flour
3 eggs
1 cup Almond Breeze Almondmilk Coconutmilk Original
1/4 cup coconut sugar
1/2 tsp vanilla extract
2 tbsp shredded unsweetened coconut
1 ripe mango chopped
Topping
2 tbsp sliced almonds
1 tbsp coconut sugar
1 tbsp earth balance coconut spread or coconut oil melted
1 tbsp shredded unsweetened coconut

Instructions

1. preheat oven at 350 and grease a round or square cake pan
2. Mix all of the cake ingredients in a medium sized bowl
3. place cake mixture in pan
4. Combine all topping ingredients in small bowl
5. Evenly sprinkle topping over cake
6. Bake for 15 minutes or until done

Like Coffee Cake? Try Another Coffee Cake Recipe!

Paleo Lemon Berry Coffee Cake

5 Ingredient Dark Chocolate Banana Peanut Cookies

April 14, 2015 by Bethany And Rachel 8 Comments

Chocolate is good, peanuts are great, but those two combined with banana is the best ever, especially in cookies! You have to make these cookies! They, A, only have 5 ingredients, B, bake in less than 10 minutes, C, are completely healthy and clean, and D, taste amazing! You can have your cookie and eat it too!

5 Ingredient Dark Chocolate Banana Peanut Cookies

1 1/3 cups oats
1 extremely ripe banana
2 tbsp cocoa powder
2 tbsp chopped peanuts
2 tbsp dark chocolate chips

1. Mix all ingredients in a medium size bowl. Combine well.

2. Spray a cookie pan with cooking spray and spoon out cookies on to pan.

3. Bake at 350 degrees for 10 minutes or until done.

4. Enjoy!

Makes 6-8 cookies

Health Benefits

Bananas:

Potassium
Fiber
Low glycemic carb
Vitamin B6
Manganese

Peanuts:

Protein
Healthy fats
Vitamin B3
Copper

Whole Recipe:

Protein
Healthy fats
Good carbs
Vegan
Clean

Paleo Banana Nut Donut Holes

March 15, 2015 by Bethany And Rachel 10 Comments

My favorite muffin flavor is banana nut (igf your’e wondering my motivation behind making these banana nut donut holes). There is just something about it that makes the world go round! My mom used to by the prepackaged banana nut muffins for my lunch in middle school and they were the highlight of my day (I hated middle school!!). They were no where near healthy, with artificial banana flavoring and a chock-full of sugar (yuck I do not know why I ate them!)

I have made a few types of muffins the past few days so it was time to recreate something else. Banana nut munchkins came into my mind and they are amazing! They literally taste like a banana nut muffin transformed into a donut!

Homemade Banana Nut Donut Holes

No artificial flavoring or added sugar in here, just the good stuff! Wheat and Gluten-free and perfect for all you paleo guys out there in need of a donut!

Banana Nut Munchkins

Makes 15-20 donuts

1/3 cup coconut flour
2 eggs, beaten
1 1/2 Tbsp. unrefined cane sugar (I used chancaca) or honey
1/4 tsp. baking soda
1/4 tsp. vanilla extract
2 Tbsp. coconut oil
1/2 banana mashed
2 tbsp. crushed walnuts,
more walnuts to roll donuts in, optional

Preheat oven to 350 degrees.
Place all ingredients in a food processor. Blend for 20 seconds or until dough is form.
Roll dough into 15-20 balls and roll in crushed walnuts.
Bake for 10-15 minutes, or until fully cooked.
Enjoy!

Health Benefits

Coconut flour

Packed with fiber and protein
Healthy fats
Wheat-free
Gluten-free

Bananas

Packed with many vitamins and minerals such as potassium, manganese, magnesium, folate, vitamin B6, C and A
Plenty of fiber
Natural sugar

Like This Recipe? Try This One!

Paleo Maple Banana Donuts

Recipe Redux: Healthy Chocolate Peanut Butter Cake!

February 21, 2015 by Bethany And Rachel 5 Comments

This month’s Recipe Redux theme was a combo of chocolate and something else. So naturally, I decided to make a chocolate and peanut butter cake! You can never beat that combo!

I always loved making birthday cakes ever since I knew how to turn on an oven. I’ve made all my friends cakes, my uncles, my aunts, my grandparents, my parents and my siblings. This year my mom requested a chocolate peanut butter cake, and since she is on a clean eating diet, I’d figure I would make it with all-naturak ingredients. I did, and it turned out fabulous! Its not too sweet like cake normally is, and its super duper moist! A little sliver goes a long way!

Clean-Eating Gluten-free Chocolate Peanut Butter Cake

2 cups brown rice flour
3/4 cup cocoa powder
1/4 cup coconut sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. instant coffee granules
1/2 cup apple sauce
2 eggs, beaten (or two flax eggs for vegan option)
1/2 cup almond milk (or any milk of your choice)
3/4 cup coffee, cooled
1 Tbsp. natural peanut butter
1 tsp. vanilla extract
1 1/2 oz. dark chocolate, melted (or semi-sweet)

Filling (adapted from Minimalist Baker)

1/3 cup coconut cream
2 Tbsp. natural peanut butter
1 1/2 Tbsp. agave nectar/honey/ maple syrup

Chocolate drizzle

3 Tbsp. coconut oil, melted
2 Tbsp cocoa powder
2 Tbsp. maple syrup/agave/honey

Preheat oven to 350 degrees.
Combine first 6 ingredients in a large bowl. Mix well.
In a separate bowl, combine remaining ingredients except melted chocolate. Mix well and add to dry ingredients. Scrape sides of the bowl while mixing to ensure all ingredients are evenly mixed.
Add melted chocolate to batter and stir well.
Spray cooking spray in two circle layer cake pans. Add batter evenly between two pans and bake for about 45 minutes, or until done.
For filling, use a hand mixer to beat coconut cream until smooth and fluffy. Add in peanut butter and agave and beat for another 15 minutes or until evenly mixed.
Once cake is cooled, take out of pans carefully and spread filling on top of bottom layer and place other layer on top.

Health Benefits Peanut Butter:

Healthy fats
Protein
Vitamin E
Magnesium

Cocoa Powder:

High in antioxidants
Low in calories
Fiber
Magnesium

Recipe as a whole:

Clean Ingredients
Healthy fats
Gluten-free
High in fiber
Protein
Refined sugar-free
Can be vegan

An InLinkz Link-up

Desserts

Marshmallow Peanut Butter Ice Cream

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

Paleo Chocolate Strawberry Donuts

Paleo Chocolate Strawberry Donuts (made with Banana flour)

Ingredients

Instructions

Like this recipe? Try Another Donut Recipe!

Paleo Mango Coconut Coffee Cake

Paleo Mango Coconut Coffee Cake

Ingredients

Instructions

Like Coffee Cake? Try Another Coffee Cake Recipe!

Homemade Banana Nut Donut Holes

Banana Nut Munchkins

Like This Recipe? Try This One!

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