Recipes

Salmon Bacon Avocado Salad

September 7, 2015 by Bethany And Rachel 16 Comments

This Salmon Bacon Avocado Salad is a quick lunch or dinner that can be thrown together in less than 10 minutes!

Fun fact: Bethany and I used to be Cake/Cupcake experts.

Yes it’s true, we went from making cakes to healthy food. We were even in a cake decorating competition with Mauro from Cake Boss as the judge. On top of that we always made cupcakes for every family party/bridal shower/birthday (pretty legit, I know).

I thought I was going to be a baker when I was older, but then I realized something. Making cupcakes/cakes for a living is too much work, not that it’s that hard, but time consuming.

You have to make the batter, bake the cupcakes, let them cool, make frosting, pipe the frosting on the cupcakes, make some kind of fondant design and put that on the cupcakes. Then clean up which takes twice as long as making cupcakes since I always make a mess. That is wayyyy too much work for me (maybe because Bethany never helped me clean up)!

Here at Athletic Avocado, we try to make really simple and easy recipes that are not only healthy and delicious but don’t require an eternity to prepare.

Prime example: This Salmon Bacon Avocado Salad which is fresh, simple, healthy, and so darn delicious. No slaving in the kitchen, no oven, one bowl, no mess. This is a tasty lunch either in a sandwich or all by itself.

I’m pretty sure this salad is the most epic combo I have ever dreamed of because, Salmon, diced avocado, sweet corn, juicy tomatoes, . After eating this, you will be dreaming about this too!

Salmon Bacon Avocado Salad

Print Recipe

Prep Time 5

Total Time 5

Servings 4 servings

Ingredients

2 cans of Wild Alaskan salmon
3 pieces of cooked bacon
1/2 avocado chopped
1/4 large red onion chopped
1 cup cherry tomatoes halved
1 cup fresh or roasted corn
1 bunch cilantro chopped
salt
pepper

Instructions

Mix all ingredients together in a large bowl

[Tweet “This Salmon Bacon Avocado Salad can be your new go-to lunch!!”]

This salad is paleo, gluten free, and dairy free

Do you have any hidden talents?

Healthy Labor Day Recipes

September 6, 2015 by Bethany And Rachel 2 Comments

Looking for easy and healthy Recipes to make for your Labor Day cookout? Well you’ve come to the right place! Enjoy these easy-to-make, simple and versatile Labor Day recipes that can please everyone on a dietary restriction like GF, DF, Paleo and Vegan.

Appetizers

Paleo Sriracha Almond Crackers

Caprese Eggplant Dumplings

GF Ginger-Carrot Veggie Pizza

Super Easy Guacamole

Sides/Salads

Cilantro-Lime Sweet Potato Salad

Lemon-Cilantro Potato Salad

Papaya-Avocado Slaw

BBQ Spiced Sweet Potato Fries

Easy Grapefruit, Corn and Mint Salad

Spinach and Garlic Potato Stuffed Portobellos

Labor Day Recipes

Mains

Baba Ghanoush Turkey Burgers

Salmon-Zucchini Burgers

Lemon-Rosemary Greek Yogurt Chicken

Burrito Bowl Stuffed Peppers

Spicy Bruschetta Stuffed Zucchini

Vegan Mango-Lime Meatballs

Desserts

Paleo Nutella Fudge Bars

Blueberry-Lemon Pie Bars

Chocolate Peanut Butter Pretzel Banana Ice Cream

PB&J Frozen Greek Yogurt Bark

Blueberry Muffin Peach Cobbler

Easy 5-Ingredient Blueberry-Peach Skillet

We hope you and your family will enjoy these Healthy Labor Day Recipes!

Spicy Bruschetta Stuffed Zucchini Boats

September 1, 2015 by Bethany And Rachel 18 Comments

Looking for an easy and quick dinner that your family will love? Make these Healthy Spicy Bruschetta Stuffed Zucchini Boats!

Fact: I love all things about zucchini. I actually used to grow it a few years ago but lets just say that gardening wasn’t my forte. Of course I loved the plethora of zucchini and other veggies we had in stock, but the bugs were the death of me. I’m terrified of all things with multiple legs and I’m that girl that will scream when I see one on my shoe (yep, that girl).

Every time I went in the garden I wore long-sleeve shirt , long pants, a hat and glove just to make sure none of the creepy-crawlers went on my skin. But honestly, is there anyone that actually likes bugs? If people like bugs, its equivalent to someone who’s favorite color is beige, am I right (yes I am).

Getting back to the zucchini part, I love it so much and its probably one of my top favorite veggies. When one of my coworkers brought in 3 giant zucchini along with tons of juicy organic tomatoes from her garden, I was overjoyed to say the least.

I celebrated this wonderful gift by making these incredible Bruschetta Stuffed Zucchini Boats for dinner, and a celebration it t’was. Spicy Bruschetta + Sausage + Zucchini = Perfect late summer dinner!

Spicy Bruschetta Stuffed Zucchini Boats {8 Ingredients!}

Print Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings 6 boats

Ingredients

3 zucchini sliced in half
4 precooked sausage links ,sliced (can be vegan sausages)
1 onion finely chopped
2 cloves garlic finely chopped
1 large tomato finely chopped
1/4 cup fresh basil or 2 Tbsp. dried basil
1/4 tsp. red pepper flakes
shredded mozeralla cheese (optional)

Instructions

Preheat oven to 350 degrees.
Drizzle zucchini halves with olive oil and place on a cooking sheet. Bake for 20 minutes, or until the middles are soft.
While zucchini is in oven, place a skillet coated with cooking spray on medium heat. Add sausage, onions, and garlic. Let cook for about 10 minutes, stirring occasionally.
Combine sausage, onion and garlic with chopped tomatoes, basil and red pepper flakes. Mix well.
Scoop out the middle of the zucchini halves to create a hollow center. Add in filling and top with cheese if desired.
Bake for 20 minutes.

*to make these vegan, use a vegan sausage alternative and cheese alternative*

[Tweet “Spicy Bruschetta Zucchini Boats are the perfect late-summer dinner!”]

Looking for more Healthy and Quick Dinner Recipes? Check these out:

Spicy Bruschetta Stuffed Eggplant

Burrito Bowl Stuffed Peppers

Healthier S’mores Mug Cake {Vegan + Gluten-free}

August 30, 2015 by Bethany And Rachel 30 Comments

2 minute Healthy S’mores Mug Cake will be your new go-to dessert! It tastes exactly like the campfire favorite but made a little healthier!

I can honestly say that I love eating healthy, I usually choose healthy foods over other foods because I want to, not because I have to. The keyword here is usually. Which means I eat healthy most of time and give myself a little lee-way for things that I enjoy like S’MORES.

When I eat S’mores, I always want S’more (lol). S’mores aren’t the healthiest kind of food, but they are darn sure delicious. Making everything homemade for s’mores requires too much work. Think, making your own graham crackers, marshmallows and chocolate. It may be healthier to make that stuff from scratch, but when you don’t have them that often, it’s much easier to buy the store-bought stuff.

So what do you do when your craving S’mores and you don’t have a fire? Make a S’mores Mug cake! It takes even less time that making an actual S’more. You may never want to make a normal S’more again!

S’mores Mug Cake

No need for a campfire to enjoy your favorite summer sweet! All you need are a few simple ingredients, a mug and a microwave to create this Healthy S’mores Mug Cake! You won’t believe it’s vegan and gluten-free!

Healthy Smores Mug Cake {2 Minutes to Make!}

Print Recipe

Prep Time 5

Cook Time 2

Total Time 7

Servings 1 mug cake

Ingredients

Cake
1/4 cup oat flour
1 Gluten-Free Graham Cracker Sheet finely crushed
1/4 tsp baking powder
1/8 tsp cinnamon
1 egg or flax egg
1/2 tbsp maple syrup
1 tbsp almond milk
Filling
1 tbsp marshmallow fluff
1/2 tbsp chocolate chips
Topping optional
graham cracker crumbs
chocolate chips

Instructions

Grease a ramekin/mug with oil/butter
Mix all ingredients for cake in a small bowl and spoon 1/2 batter into ramekin/mug
Spoon filling on top of batter and fill with remaining batter
Microwave for 1-1:30 minutes, be careful it doesn't overflow
Top with crumbs and chocolate chips

Like This Recipe? Pin For Later!

Easy Grapefruit Mint Salad with Corn {5 Minutes to Make!}

August 27, 2015 by Bethany And Rachel 16 Comments

It takes only 5 minutes to make this refreshing Grapefruit Mint Salad with Corn!

I feel bad for grapefruit. It always had a bad reputation in my household. When I was younger, my mom tried to get me to eat it by sprinkling sugar on top. I still wouldn’t eat it.

A few years ago when my older sister wanted to drop a few pounds, she went on the grapefruit diet. Yes it is as bad as it sounds, pretty much grapefruit for every meal. I refused to touch one all the way up until like 2 months ago, due to the fact that I was traumatized when I was a kid.

Now I can saw that me and grapefruit have reconciled our friendship. Now I love the stuff just like my imaginary boyfriend (because I’m lacking a real one). Just call me the Miley Cyrus of the grapefruit world because I can’t stop won’t stop.

Grapefruit Mint Salad with Corn

Not only have I found out that grapefruit is good by itself, but its also great with other refreshing flavors. Combine it with summer corn, juicy tomatoes, ripe avo, fresh mint leaves, a drizzle of olive oil and salt and pepper and you got yourself the most refreshing summer salad in the history of mankind.

Easy Grapefruit Mint Salad with Corn

Print Recipe

Prep Time 5

Total Time 5

Servings 4 servings

Ingredients

2 cups corn kernels
1 grapefruit (peeled, segemented, seeds removed) finely chopped
1 large tomato finely chopped
1/2 avocado finely chopped
1/4 cup fresh mint finely chopped
1 Tbsp. olive oil
1 Tbsp. lemon juice
salt and pepper

Instructions

Add all ingredients in a large bowl. Mix together well, making sure all ingredients are evenly combined.
Enjoy!

Want more Tasty Salad Recipes???

Lemon-Cilantro Potato Salad

Papaya-Avocado Slaw

Linking up with Sprint to the Table for Strange but Good

6 Ingredient Chocolate Banana Peanut Butter Ice Cream with Pretzels

August 25, 2015 by Bethany And Rachel 86 Comments

This Chocolate Banana Peanut Butter Ice Cream with Pretzels is another name for heaven. It’s naturally sweet, chocolatley, crunchy, salty and nutty all at the same time!

I love ice cream………..

No joke, when I was younger, I would have a huge bowl every night after gymnastics practice, at least ~~342432~~ 2 cups!

You know what else I love? Banana Ice Cream. Bananas are naturally sweet and delicious, and when partially frozen, make the perfect texture for a soft-serve-like texture! My favorite ice cream ever is a tie between Chocolate-Covered Pretzel and Peanut Butter Cup.

So guess what I did? I combined banana ice cream with my two favorite ice cream flavors, and the result is absolutely magical. This Chocolate PB Pretzel banana Ice Cream is absolutely creamy, sweet, salty, crunchy, chocolatey and life changing all at the same time! Not to mention it has only a few ingredients and it’s a breeze to make!

Chocolate Banana Peanut Butter Ice Cream with Pretzels

Now you can have your fabulous ice cream and eat it too

6 Ingredient Chocolate Banana Peanut Butter Ice Cream with Pretzels

Print Recipe

Prep Time 5

Freezer Time 1

Total Time 1 5

Servings 1 serving

Equipment

Food Processor

Ingredients

2 ripe bananas frozen and partially thawed
1 tbsp cocoa powder
1/2 tbsp natural smooth peanut butter
Toppings
1/3 cup crushed pretzels can be any kind such as GF or Vegan
1 Justin's Peanut Butter Cup chopped into small pieces
PB Sauce
1/2 tbsp natural creamy Peanut Butter
1/2 tsp coconut oil

Instructions

for ice cream, blend together all ingredients using a food processor or blender. Blend until mixture is smooth
Pour mixture into a long tupperware in the freezer until partially firm (about 1 hour), or until ice cream is desired texture scoop into a bowl. Add on toppings.
2. For sauce, combine ingredients and microwave for 30 seconds, drizzle over ice cream

This Banana Ice Cream is vegan, dairy-free and can be gluten-free

[Tweet “Check Out this awesome new way to enjoy banana Ice Cream! Chocolate PB Pretzel Nana Ice Cream!!!”]

Want More Ice Cream Recipes???

Paleo Honey Pistachio Ice Cream

Chocolate Mint Ice Cream

What’s your favorite flavor of ice cream?

<br />

Toasted Coconut Pecan Streusel Muffins

August 23, 2015 by Bethany And Rachel 13 Comments

e weIts hard to believe that these Toasted Coconut Pecan Streusel Muffins are gluten-free, dairy-free, refined sugar-free and healthy for you!

Let me tell you the story about how I decided to make these toasted coconut pecan streusel muffins. Here we go:

You know those restaurants that you only go to because of one item on the menu? Like when you go to Olive Garden just for the breadsticks because the rest of their food isn’t actually real food ( its frozen people!).

My parents and I always go to this one restaurant at the beach that a great atmosphere and awesome breads/muffins.

The only reason I go is for the muffins. They have a bread girl who walks around with a big basket of muffins and sweet breads who hands out whatever you ask. They have these toasted coconut muffins that are to-die-for! So moist and fluffy, I’d gladly eat 15 of them in one sitting.

My dad actually always makes sure “bread girl” comes around more than once so he can eat all the muffins he pleases. He even calls her “bread girl” instead of by the name on her name tag ( its actually embarrassing). I feel sorry for “bread girl” because my dad is a pain when it comes to bread/muffins.

Getting back to the muffins, I have always wanted to recreate these heaven-sent pastries and I finally got around to doing so!

I used Almond Breeze Almondmilk Coconutmilk Vanilla Unsweetened to give it coconutty flavor (on top of the coconut). I added toasted pecans for extra crunch and a streusel topping because why not? These muffins are gluten-free, dairy-free, and vegan-friendly! Woohoo!

Toasted Coconut Pecan Struesel Muffins

Toasted Coconut Pecan Streusel Muffins

Print Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings 12 Muffins

Ingredients

1 cup shredded or flaked unsweetened coconut
1 cup chopped pecans
1 1/2 cups gluten-free all-purpose flour ( I like This One
2 tsp. baking powder
1/8 tsp. cinnamon
1 1/2 cup Almond Breeze Almond Milk Coconut Milk Vanilla
1 egg beaten (can sub flax egg for vegan option)
1/4 cup pure maple syrup
2 Tbsp. coconut oil melted
1/4 tsp. pure vanilla extract
1 Tbsp. coconut oil
1 Tbsp. coconut sugar

Instructions

Preheat oven to 350 degrees.
Place coconut and pecans on a baking sheet and bake for 15 minutes, or until slightly toasted. Reserve 1/2 cup for topping.
While coconut and pecans are in the oven, combine flour, baking powder and cinnamon in a large bowl.
In a separate bowl, combine milk, egg, maple syrup, coconut oil and vanilla. Add to dry ingredients and stir together well.
Mix in toasted coconut and pecans (not including reserved 1/2 cup) and combine well.
Line muffin tins with muffin liners and spoon on batter about 2/3 full (will make about 12 muffins).
In a small bowl combine remaining coconut and pecans, coconut oil and coconut sugar. Spoon on top of each muffin.
Bake for 25 minutes, or until golden.
Enjoy!

“This post is sponsored by Almond Breeze Almondmilk.”

EASY Lemon Rosemary Greek Yogurt Baked Chicken {6 Ingredients!}

August 20, 2015 by Bethany And Rachel 10 Comments

This Healthy Lemon Rosemary Greek Yogurt Baked Chicken is an easy chicken dinner that your family will love! Only 6 Ingredients needed!

Ugh, today was one of those days when everybody in my family is super busy and theres nothing for dinner. Usually when this happens I resort to my good old oatmeal, but that would leave my parents stuck with nothing.

Usually its my job to make dinner, but I’ve been having to work so much that I’ve haven’t had much time to eat, let alone cook. Thankfully, my mom defrosted some chicken breasts earlier that morning and we had tons of fresh rosemary growing outside.

It was like a sign sent from heaven, I saw a pin for greek yogurt marinated chicken and checked out the recipe. Easy to make, and only a few ingredients are needed? Heck yeah man.

Lemon Rosemary Greek Yogurt Baked Chicken

Making the marinate took a mere 2 1/2 minutes to make and the hardest part was waiting 2 hours! You can also make this the night before and let the chicken soak for longer if thats floats your boat! Either way, you’ll end up with a delicious dinner that will satisfy anyone! I guess you could say that this chicken saved me and my family from becoming hangry.

EASY Lemon Rosemary Greek Yogurt Chicken

Print Recipe

Prep Time 5

Cook Time 35

Marinade time 2

Total Time 2 40

Servings 4 servings

Ingredients

2 chicken breasts about 8 oz. each
1/2 cup plain greek yogurt
1/4 cup fresh rosemary chopped
2 Tbsp. lemon juice
1 Tbsp. lemon zest optional
salt and pepper

Instructions

Combine yogurt, rosemary, lemon juice, zest, salt and pepper in a bowl.
Place chicken in a glass pan (coat with cocking spray)and coat in marinade. Place in fridge and let them marinate for a minimum of 2 hours.
Heat oven to 350 degrees and bake chicken for 35 minutes, or until chicken is done.
Enjoy!

[Tweet “This #healthy Lemon Rosemary Greek Yogurt Chicken is an easy winner winner chicken dinner!”]

4 Ingredient Flourless Salted Caramel Chocolate Chip Muffins

August 16, 2015 by Bethany And Rachel 29 Comments

Make these 4 ingredient Flourless Salted Caramel Chocolate Chip Muffins for an Healthy, easy and delicious breakfast!

Don’t judge me, but I used to have a t-shirt that said “I want Muffin’ to do with you.” Yea it happened, back in 5th grade when Limited Too was still around and popular. I also had a “Stud Muffin” magnet that I put in my locker. and Oh, I was also obsessed with the popular and kinda creepy “Muffins” video on youtube (now I’m obsessed with these salted caramel chocolate chip muffins!).

My love for muffins has obviously always been extremely prominent

Anyway I think we can all agree that muffins are awesome. But you know what’s even more awesome? Muffins made with only 4 ingredients, no flour, one bowl, and no mess, now thats pretty awesome!

Our friends at Blue Diamond Almonds sent us Salted Caramel Almonds and Blueberry Almonds this month. So as usual, we were both pretty stoked about the awesome flavor of the both kinds of almonds, but salted caramel anything is our favorite flavor.

Flourless Salted Caramel Chocolate Chip Muffins

These could not be easier to make so make them. Now.

4 Ingredient Flourless Salted Caramel Chocolate Chip Muffins

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings 9 muffins

Equipment

Food Processor

Ingredients

1 container Salted Caramel Blue Diamond Almonds or about 3/4 cup almonds
1 tsp baking powder
3 eggs beaten or 3 flax eggs
1/3 cup chocolate chips

Instructions

Preheat oven at 350 degrees and line a muffin pan with muffin liners
Place almonds in a food processor/blender and blend into a butter, about 5 minutes, scraping the sides halfway through
Add in baking powder and eggs to food processor/blender and blend for a minute, mix in chocolate chips and divide batter between 9 muffin liners
Bake for 15 minutes or until done.

*use 3 flax eggs for vegan

* Use 3/4 cup almonds if not using salted caramel almonds

This recipe can be paleo, vegan and GF

[Tweet “Its hard to believe that these Salted Caramel Chocolate Chip Muffins are Flourless and only 4 ingredients! @bluediamond “]

Want More Salted Caramel Recipes???

Pumpkin Salted Caramel Almond Butter

Salted Caramel Cappuccino Mousse

Sticky Salted Caramel Oatmeal

Processed with VSCOcam with c1 preset

Have you ever seen the Muffin video on youtube?

Linking up with Tina Muir and Confessions of a Mother Runner for Meatless Monday!

Linking up with Sprint to the Table for Strange but Good!

55 Healthy College Breakfast Recipes

August 14, 2015 by Bethany And Rachel 30 Comments

When college starts, everyday is a busy day and getting in a nutritious breakfast becomes more and more rare with busy schedules and lack of sleep. Since a healthy breakfast is really important, especially for busy college days, here are 55 easy, healthy college breakfast recipes that can be made in a college dorm room from awesome bloggers!