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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!

Like this recipe? Pin for Later!

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

Cinnamon Apple Noodle Breakfast Bowl

Apple Pie Yogurt Brûlée

EASY 1 Minute Jelly Donut Mug Cake {Paleo, GF + Vegan option}

January 18, 2016 by Bethany And Rachel 57 Comments

This Healthy Jelly Donut Mug Cake takes seconds to make and tastes like an actual jelly donut! This Mug cake is paleo, gluten free and has a vegan option.

There’s nothing better than a filled jelly donut (mug cake).

I don’t care what anyone says, filled donuts are the best kind of donuts. It’s not that I donut (pun intended!) like regular donuts, but the filling is what makes a donut. I think my Dad agrees, he always says that jelly is the only way to go, he can be really wise sometimes.

What if I told you that you can make jelly donut in 2 minutes? Would you believe me? Well, believe because it’s the truth. You can make a warm donut fresh out the ~~oven~~ microwave filled with a sweet jelly and topped with a cinnamon sugar glaze faster than you can say “I want a jelly donut.”

Oh yea, and it’s pretty dang healthy too, but that’s just an added bonus. If I didn’t make your day, I don’t know what else will!

EASY 1 Minute Jelly Donut Mug Cake

Print Recipe

Prep Time 2

Cook Time 1

Total Time 3

Servings 1 mug cake

Ingredients

Cake
1/4 cup almond flour/meal
1/4 tsp baking powder
1/2 tbsp coconut sugar or other sweetener
1 egg or flax egg
1/8 tsp vanilla extract
Filling
5 mashed strawberries mixed with 1/2 tbsp maple syrup or 1 tbsp of your favorite jelly
Topping
1 tsp coconut oil softened
1/2 tbsp coconut sugar
sprinkle of cinnamon

Instructions

Grease a mug/ramekin with oil/butter
Mix all cake ingredients together and place 1/2 batter in ramekin/mug
Mix all filling ingredients and spoon on top of batter, cover with remaining cake batter
Cook for 1-1:30 minutes in the microwave
Mix topping ingredients together and top on cake

This recipe is Paleo, GF, DF and can be vegan (by using a flax egg!)

Want More Donut Recipes?

Paleo Chocolate Strawberry Donuts

Paleo Maple Glazed Banana Walnut Donuts

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!

Healthy Pumpkin Eggnog Latte {Paleo + Vegan}

December 2, 2015 by Bethany And Rachel 19 Comments

This Pumpkin Eggnog Latte is a delicious healthy seasonal flavored drink that is so easy-to-make and much cheaper than Starbucks!

Coffee is my favorite drink year round’ but when I see all of those seasonal flavored drinks right around October throughout December, I want to try them all! Some of my favorite drinks include a Pumpkin Spice Latte and Eggnog Latte from Starbucks.

As good as these drinks are, they are way too expensive for my daily fix and the ingredient list is way too long and filled with things i’ve never heard of.

No need to worry though, I’ve come up with a completely healthy, quick, cheap and incredibly easy version to make in the comfort of your own home that combines my two favorite lattes in one!

This version is also dairy-free, gluten-free, vegan, paleo and refined-sugar-free, which means all of the yumminess and dietary-restriction friendly!

This Pumpkin Eggnog Latte is guaranteed to warm your heart and soul as the weather continues to get colder!

Pumpkin Egg Nog Latte

Print Recipe

Ingredients

2 cups unsweetened almond milk or coconut milk
1/4 cup pumpkin puree
2 tbsp maple syrup
1/4 tsp vanilla extract
1/8 tsp rum extract optional
3/4 tsp nutmeg
1/2 tsp cinnamon
Hot coffee

Instructions

Add all ingredients except coffee in a small sauce pan over medium heat for about 10 minutes, or until heated through and combined well
Add eggnog mixture to hot coffee and enjoy!

[Tweet “Homemade #healthy Pumpkin Eggnog Latte to warm your heart this winter!”]

Don’t forget to Pin for later!

What’s your favorite seasonal drink?

Linking up with Laura for Stange but Good!

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!

Creamy Sweet Potato Oatmeal with Pecans and Cranberries {GF + Vegan!}

November 3, 2015 by Bethany And Rachel 36 Comments

This Creamy Sweet Potato Oatmeal topped with crunchy pecans, tart cranberries and a sweet drizzle of pure maple syrup is a delicious and healthy dessert for breakfast!

Long time, no oatmeal recipe – specifically a sweet potato oatmeal recipe!

I swear it’s been forever since we posted an oatmeal recipe, so this is long due. In fact, This Recipe was posted in early July! Anyways, it’s not like I haven’t eaten oatmeal since then, I eat it every single day.

My add in of choice is usually pumpkin, but I decided to change it up since sweet potato are gaining popularity this time of year because of thanksgiving. I’m not complaining though, sweet potatoes give oatmeal an incredible creaminess and sweetness that pumpkin doesn’t.

Sweet Potato casserole is my favorite thanksgiving dish, as Bethany already mentioned Here. So this oatmeal is pretty much a breakfast version of sweet potato casserole (with the addition of tart dried cranberries, crunchy pecans, and a sweet drizzle of pure maple syrup) that is healthy enough for a delicious and satisfying breakfast.

This delicious oatmeal is vegan, gluten-free, dairy-free and an incredible dessert for breakfast!

Creamy Sweet Potato Oatmeal with Pecans and Cranberries {GF + Vegan!}

Print Recipe

Prep Time 5

Cook Time 10

Servings 1 serving

Ingredients

1/2 cup oats
1/2 cup mashed sweet potato
1 cup unsweetened almond milk
1 tbsp maple syrup
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp vanilla extract
topping
2 tbsp crushed pecans
1 tbsp dried cranberries
1/2 tbsp maple syrup

Instructions

Place a saucepan on low-medium heat. Add oatmeal and almond milk. Mix in mashed sweet potato and maple syrup.
Cook for about 7-10 minutes, stirring periodically. Oatmeal should start to thicken.
Place oatmeal in a bowl and add toppings on top. Enjoy!

What’s your favorite thanksgiving dish?
When’s the last time you ate oatmeal?

Linking up with Laura for Strange but good!

Flourless Apple Pecan Muffins {GF, Paleo + Vegan Option!)

October 27, 2015 by Bethany And Rachel 33 Comments

These Flourless Apple Pecan muffins are the perfect grab n’ go breakfast for a chilly fall morning!

The fall weather is starting to grow on me.

For years I was convinced that I needed to move to a warmer area of the states because I hate cold. I am now starting to appreciate the season changes and the pretty views and have come to realize that fall would not be the same without the changing weather. I still hate the cold, but what I love fall is

sweat pants/sweat shirts

big sweaters

fuzzy socks

boots

pumpkin

seasonal flavored coffees

apples

cozy dinners

Let’s face it, New England has the most perfect fall weather, but let’s not get into winter so fast. All of you fall-loving people will appreciate these flourless Apple Pecan Muffins to satisfy your needs for all-things-autumn! Eat these in your fuzzy socks, sweat pants, big sweaters on a cold fall day and you’ve got the perfect breakfast/snack/dessert!

These apple pecan muffins are fall-inspired, paleo,vegan, GF, DF, pecan-apple-cinnamony deliciousness!

EASY Flourless Apple Pecan Muffins

Print Recipe

Prep Time 5

Cook Time 30

Total Time 35

Servings 6 muffins

Ingredients

Flourless Apple-Pecan Pie Muffins
1 cup pecan meal grind 1 cup of pecans in food processor until fine
1 egg or flax egg for vegan
2 tbsp unsweetened apple sauce
1/4 tsp vanilla extract
1/2 tsp cinnamon
1-2 tbsp honey optional ( I like it w/o, but if you can add if you want)
1/4 tsp baking soda
pinch of salt
1 Finely chopped apple

Instructions

1. Pre-heat oven at 350 and put cupcake liners in a muffin tin
2. Throughly mix all ingredients together in a large bowl, divide batter among cupcake liners (makes about 6)
3. Bake for 20-30 minutes, or until done

[Tweet “#vegan #paleo and #glutenfree Easy to Make Apple Pecan Muffins are the perfect fall-inspired Muffins!”]

Want more Muffins?

Oatmeal Raisin Cookie French Toast Muffins

Toasted Coconut Pecan Streusel Muffins

Flourless Salted Caramel Chocolate Chip Muffins

What’s your favorite thing about fall?
Is it getting cold where you live?

Linking up with Laura for Strange but Good!

Skillet Apple Cinnamon Bread Pudding {can be GF, Vegan + Paleo}

October 13, 2015 by Bethany And Rachel 42 Comments

This Healthy Apple Cinnamon Bread Pudding is a quick and easy dessert or breakfast and is a great way to use up leftover bread!

When I was in elementary school, It always used to bug me so much when kids at lunch wouldn’t eat sandwiches with crusts on. They acted like they were eatingt poison or something! I never had a problem with crusts, It’s literally just bread (the best part, in my opinion).

Anyway, the only time I had a legitimate excuse to take crusts off was to make my French Toast Rollups (by the way, you should make these, they are incredible!). We don’t like wasting things in our household.

There was no way that I was gonna throw away 3 cups of bread crusts;)

Not just bread pudding, but skillet bread pudding. First you cook the apples in the skillet, Mix apples with the other ingredients, then place everything in the skillet and bake.

There is no need to wash out the skillet. Just one bowl, one skillet, 7 ingredients, so simple and easy with no mess!

I found out something: Apples get caramelized when cook them in a skillet! Just another bonus if you make this! You can also customize this by using whatever type of bread fits your dietary needs, whether it be paleo, vegan, GF or whole-wheat, everyone can enjoy it.

Ski

Skillet Cinnamon Apple Bread Pudding

I don’t know whether to call this dessert or breakfast, maybe because I ate it for both but it’s highly up to you!

Skillet Cinnamon-Apple Bread Pudding

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 6 servings

Equipment

skillet

Ingredients

Baked Apples
1 apple cored and chopped
1 tbsp coconut oil
1 tsp cinnamon
Other Ingredients
3 cups cubed stale bread can use GF, vegan, whole-wheat or paleo bread of choice
1 cup full-fat coconut milk can use lite, if desired
1/4 cup coconut sugar
1/2 tsp vanilla extract

Instructions

Pre-heat oven to 350
Mix apples, oil and cinnamon in a medium skillet and cook over medium heat until soft, about 5-8 minutes, let cool
In a large bowl, mix together bread, milk, sugar and vanilla, add in apple and combine well
Place mixture in skillet and bake for 20-25 minutes, or until golden

[Tweet “This #healthy Skillet Apple Cinnamon Bread Pudding is super simple to make and tastes amazing! #vegan”]

Do you eat crusts or nah?

Spicy Cinnamon Blackened Salmon with Pumpkin Cranberry Salsa

October 9, 2015 by Bethany And Rachel 33 Comments

This Spicy Cinnamon Blackened Salmon with Pumpkin-Cranberry Salsa is the perfect fall dinner!

Excitement cannot even describe the way I’m feeling about sharing this recipe today. You know why? Cause I feel like a genius and that doesn’t happen very often!

So we all know that its not a secrets that I’m a lover of all things pumpkin! I eat that stuff even before fall (its a four season deal for me). While I usually make sweet recipes with the golden squash, I made a u-turn with this recipe.

You see, as I was laying in bed trying to go back to sleep on Saturday trying to make myself sleep in (which didn’t work btw, I woke up at 7:30) I started to brainstorm about recipes that I could make with pumpkin.

I started having flash backs of the awesome blackened salmon dishes I had in the summer with mango salsa. The idea struck my mind that I should make a fall-inspired salmon recipe to recreate my favorite summer dinner! My idea was pretty successful to say the least.

I’m pretty proud of myself that I came up with this recipe because its not often when I succeed by totally winging a recipe! I thru together a spice rub and prayed that it would taste well, and thank God it did! Cinnamon on salmon may sound weird, but I promise you its totally worth it.

The cranberry and pumpkin salsa totally makes this dish that much better! It also may sound weird adding cubed pumpkin and cranberries to salsa, but again, its totally worth it. This recipe sounds like a strange combo but don’t knock it till you try it!

Spicy Cinnamon Rubbed Salmon with Cranberry Pumpkin Salsa

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings 4 servings

Ingredients

4 4-6 oz salmon fillets
1 tsp. ground cinnamon
1 1/2 tsp. coconut sugar or date sugar
1/2 tsp. crushed red pepper flakes
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. garlic powder
salt and pepper
SALSA:
1 to mato finely chopped
1/4 onion finely chopped
1/2 cup fresh cranberries finely chopped
1 cup baked pumpkin cubed (cubed butternut squash would also work)
1 Tbsp. lime juice
1/2 tsp. cumin
salt and pepper

Instructions

Preheat oven to 450 degrees.
Combine all spices in a shallow bowl.
Coat salmon fillets evenly in spice blend and place on a cooking sheet coated with cooking spray. Bake for 12-15 minutes, or until done.
While salmon is cooking, Add all ingredients together for salsa.
Top salmon with salsa.
Enjoy!

[Tweet ” #healthy Spicy Cinnamon Rubbed Salmon with Cranberry-Pumpkin Salsa is the perfect fall dinner!”]

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

Easy Blueberry Peach Crumble {5 Ingredients!}

July 16, 2015 by Bethany And Rachel 19 Comments

10 minute crumble made with juicy peaches and blueberries and studded with crunchy walnuts

So today I was going to make cinnamon rolls with a blueberry-peach filling, sounds amazing, but they didn’t turn out a bit (and I was pissed!). I hate when I have such a great idea and it doesn’t turn out. But I guess that’s part of being a food blogger, ya live and ya learn.

On a side note, our friends always make fun of Bethany and I and compare us to minions. Apparently I (Rachel) am a purple minion and Bethany is a yellow minion, (don’t ask me why)but after that fail, i was definitely feeling like one!

Any ways, since I was in a not-so-happy mood after that, I didn’t feel like making a complicated recipe. That being said, I wanted to make something extremely simple, less than 10 minutes to make, one bowl to clean, and renew my mood kind of recipe.

Thank God I succeeded in this one, I don’t know how I would react if I had another fail for the day.

Anyway, after taking one bite of this delicious Blueberry-Peach Crumble, I completely forgot about my failures, I guess my life was complete again. This is probably the most easy Blueberry Peach Crumble you have ever made.

Easy Blueberry Peach Crumble

It’s pretty much like pie filling with crunchy walnuts, eat right off the burner and add some vanilla ice cream, absolute perfection.

Easy Blueberry Peach Crumble {5 Ingredients!}

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings 6 servings

Ingredients

4 peaches sliced
2.5 cups fresh blueberries
2 tbsp coconut sugar
1 tsp cinnamon
1 cup crushed walnuts 1/2 for filling and remaining for top

Instructions

Coat a skillet with oil/ butter
Mix all ingredients in a bowl and place in skillet
Cook over medium heat for 10 minutes
Top with remaining walnuts

This recipe is Paleo, Vegan, Gluten-free, Dairy-free and Refined Sugar-free!

[Tweet “Looking for an easy and healthy dessert? Make this #healthy 5 Ingredient Skillet Bluberry-Peach Crumble from @AthleticAvocado!”]
Have you ever had any recipe fails? If so, tell me!
Do you ever feel like a purple minion?

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

cinnamon

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!

EASY 1 Minute Jelly Donut Mug Cake

Ingredients

Instructions

Want More Donut Recipes?

Pin for Later!

EASY Sticky Bun French Toast Rollups

Ingredients

Instructions

Pin for later!!!!

More French Toast Rollups!

Pumpkin Egg Nog Latte

Ingredients

Instructions

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Don’t forget to Pin for later!

2 minute Paleo Pumpkin Pecan Sticky Bun

Ingredients

Instructions

Creamy Sweet Potato Oatmeal with Pecans and Cranberries {GF + Vegan!}

Ingredients

Instructions

EASY Flourless Apple Pecan Muffins

Ingredients

Instructions

Want more Muffins?

Skillet Cinnamon Apple Bread Pudding

Skillet Cinnamon-Apple Bread Pudding

Equipment

Ingredients

Instructions

Spicy Cinnamon Rubbed Salmon with Cranberry Pumpkin Salsa

Ingredients

Instructions

Easy Blueberry Peach Crumble

Easy Blueberry Peach Crumble {5 Ingredients!}

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Instructions

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