cookout

Honey Mustard Pretzel Crusted Roasted Brussels Sprouts

May 25, 2016 by Bethany 29 Comments

These Honey Mustard Pretzel Crusted Roasted Brussels Sprouts are a healthy, crispy and delicious side dish or appetizer! They are so easy-to-make and will please the pickiest of eaters! Also can be gluten-free and vegan!

You guys are going to think we’re insane with what I’m about to tell you. For our birthday, we told our Mom that we’d rather have a nice serving of crispy brussel sprouts than have a birthday cake. Yes, we like brussel sprouts more than cake, DEAL.

we did get my crispy brussel sprouts from an awesome restaurant and they were everything we could ever want. I didn’t even let my brother share because that meant less for Rachel and I, selfish I know, but it was our birfday😉

If you are reading this post right now and don’t like brussels sprouts, don’t stop reading it. I promise you’ll DIE for these crispy, crunchy brussels. They’re bathed in honey mustard, coated in gluten-free pretzel crumbs and roasted until crispy perfection.

If you are already one of those people who are obsessed with roasted brussel sprouts, be prepared to become even more obsessed. I’m talking about a “can’t stop won’t stop” Miley Cyrus obsession.

These Honey Mustard Pretzel Crusted Roasted Brussels Sprouts are the perfect appetizer or side dish for a family dinner or get-together. They will even please those who swear that they “hate” brussels sprouts!

Pretzel Crusted Honey Mustard Roasted Brussel Sprouts

5 from 1 vote

Print Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings 4 people

Ingredients

1 lb fresh brussel sprouts halved
1 1/2 cups gluten-free pretzels
1/4 cup dijon mustard
2 Tbsp. honey sub maple syrup for vegan option
1 egg white beaten (sub flax egg for vegan option)
salt and pepper to taste

Instructions

Preheat oven to 350 degrees.
Place brussel sprout halves in a large bowl.
Place pretzels in a food processor and blend until pretzels resemble breadcrumbs.
In a small bowl, combine mustard, honey and egg white. Mix well.
Pour mustard mixture on brussel sprouts, stirring until all halves are coated. Add in pretzel crumbs and mix until all halves are coated in crumbs.
Place brussel sprouts onto a large cooking sheet lined with parchment paper. Drizzle olive oil on top.
Bake for 40 minutes (flipping at 20 minutes), or until brussel sprouts are roasted. It make take less time depending on your oven so watch them carefully!
Enjoy!

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Healthy 4th of July Dessert: Berry and Coconut Cream filled Almond Shortcakes

July 3, 2014 by Bethany And Rachel 1 Comment

Looking for a 4th of July recipe to impress your family and friends at the cookout? Well look no further and make this clean, healthy and most importantly, delicious take on this summer treat! Traditional shortcakes are made with loads of butter, sugar, refined flours and heavy cream. Here at the Athletic Avocado, that stuff is a no-no! This is my tasty and successful attempt at making this festive holiday dessert that will not only satisfy your tastebuds, but also your nutritional needs!

Berry and Coconut Cream filled Almond Shortcakes Shortcakes

1/2 cup oat flour (1/2 cup pulverized oats)
1/2 cup dry oats
2 tbsp almond meal/flour (or pulverize 2 tbsp of whole almonds until finely ground up)
1/2 tsp baking soda
2 egg whites or one flax egg (3 tbsp water mixed with 1 tbsp flax meal)
1/2 cup unsweetened applesauce
1 tbsp maple syrup/honey/agave
1 tsp vanilla extract
1 tsp cinnamon
Sliced almonds

1. Combine all ingredients in a large bowl and mix until throughly combined

2. Spray a jelly roll pan with cooking spray and divide batter into 4 large or 8 small cookie shapes and top with sliced almonds, if desired

3. Bake at 350 for about 12 minutes or until fully cooked

4. Cool and then place the coconut cream and berries in between 2 cookies, enjoy!

Filling

Coconut cream from a can of full-fat coconut milk(the solid part), chilled
Strawberries
Blueberries

1. Place the chilled coconut cream in a large bowl and mix with a electric mixer until texture is like that of whipped cream

2. Sandwich berries and cream inside two cookies and top with sliced almonds, if desired Makes 2 large shortcakes or 4 small

Health Benefits

Vegan
Gluten free
GMO-free
Dairy-free
100% clean
Healthy fats
Fiber
Protein
No added sugar
All natural
No preservatives
Vitamins, minerals and antioxidants

God Bless America!

Easy Delicious Salad: Peach and Maple-Spiced Pecan Spinach Salad with Maple Vinaigrette

July 3, 2014 by Bethany And Rachel 1 Comment

Who doesn’t love a refreshing salad for a summer cookout? Salads are a simple and delicious way to enjoy your veggies! With this recipe, you get a nice simple salad that is packed with flavor!! A little bit of saltiness balanced out by a little bit of sweetness! What more could you ask for?? Oh yea thats right, is simple and easy to make!!!

Peach and Maple-Spiced Pecan Spinach Salad with Maple Vinaigrette

Makes 4 servings

4 cups spinach
1 peach, sliced in thin, small slices

Pecans

1/4 cup chopped pecans
1 Tbsp. maple syrup
1/8 tsp. sea salt

Dressing

1/4 cup Balsamic Vinegar
1 Tbsp. maple syrup

Preheat oven to 350 degrees.
Mix pecans with salt and maple syrup. Place on a cooking sheet sprayed with cooking spray. Bake for 15 minutes, or until nuts are crunchy
Combine spinach, peaches and nuts, mix well.
Mix together balsamic vinegar and maple syrup. Pour on top of spinach.
Toss well, or until salad is evenly coated with dressing
Enjoy!

Health Benefits

100% clean
Vegan
Vegetarian
Paleo
Whole 30
Vitamins and Minerals
Fiber
Healthy Fats
No added sugar
No preservatives
All-natural

Caprice Eggplant Dumpling Appetizers

June 2, 2014 by Bethany And Rachel Leave a Comment

You know those certain words that just put a smile on your face every time you hear/say it? Well that’s what the word Dumpling is to me. It’s just makes me happy! Well after reflecting upon the word Dumpling, I really wanted to make some! Traditional dumplings are heavily processed and usually deep fried/pan fried containing a lot of saturated fats. I had a surplus amount of eggplant in the fridge and was thinking about a creative way to use it, so naturally, I put two and two together to create an eggplant dumpling. Being Italian, it was quite natural to add the caprice salad touch with an unexpected yet delicious surprise, hummus! These little dumplings are great for a healthy and easy appetizer if you are looking to wow someone (which, lets face it, we are always trying to impress someone). Go ahead and show these little gems to your friends and family, I promise you won’t let them down!

Caprice Eggplant Dumpling Appetizers

One Small Eggplant
1/3 cup hummus
1 large tomato
Mozzarella cheese
Fresh basil leaves

Cut eggplant lengthwise into thin strips then place on baking sheet coated with cooking spray, sprinkle with salt and pepper and cook at 350 degrees for about 20-30 minutes or until tender
let eggplant strips cool and then divide hummus among the strips and spread evenly
place a tomato slice in the center of each eggplant strip and fold over
Place a small piece of mozzorella cheese in the center (where the two ends meet from strip)
Place Dumpllings on a baking sheet coated with baking spray and cook for about 10 minutes, or until cheese melts
Place a fresh basil leaf in the center of the cheese

Health Benefits

All natural
Fiber
Vitamins, minerals and antioxidants
No added sugar
Good fat
Low calorie
No preservatives

What are your favorite healthy appetizers???

Honey Mustard Pretzel Crusted Roasted Brussels Sprouts