Easy, Nourishing & Delish Recipes

healthy, easy, simple and tasty recipes for busy people

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Pan-Fried Pineapple Fritters

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Everything is better fried. Period. Fried snickers bars, ice cream, Peanut butter cups…. the list goes on and on, and so do our waistlines. Fried anything is extremely unhealthy! All of that greasy oil and crunchy coating only worsens your health! So if you like fried anything (who doesn’t) I have got some great news for you! Pan-fried Pineapple Fritters are my latest(and greatest!) creation! They look like they have been deep-fried, taste like it, smell like it, but they aren’t! They are so good for you, not an ounce of butter, oils, sugar, or trans-fats! These babies taste like they have been freshly made at the county fair! No joke! These fritters have a crispy outside layer, and when you bite into them you get a doughy, sweet juicy, and irresistible taste! Pan-frying the fritters allows you to make something that seems bad for you be healthy! So skip the fried anything at the next state fair and instead make these fritters, you will be impressed, for certain!

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Pan-Fried Pineapple Fritters

  • 1 pineapple, cored and cut into rings
  • 1 1/2 cups oat flour
  • 1/4 cup. coconut flour
  • 1 1/2 cups almond milk
  • 1 Tbsp. agave nectar/ honey
  • 2 tsp. baking powder
  • 1/2 tsp.cinnamon
  • 1/2 tsp. vanilla
  1. Combine oat flour, coconut flour, baking powder and cinnamon in a medium bowl.  Add remaining ingredients and mix until batter is smooth and blended well.
  2. Spray a skillet with cooking spray and place on medium heat.
  3. Dip pineapple rings into batter and coat well.  Place in skillet.
  4. Cook until the one side is brown and then flip to the other side, about 45 seconds each side.
  5. Repeat with remaining pineapple.
  6. Let cool and enjoy with some whipped coconut cream and fresh cherries!

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Health Benefits

  • Fiber
  • Vitamins
  • Minerals
  • Antioxidants
  • 100% clean
  • No added sugar
  • No preservatives
  • All-natural
  • Low-fat
  • Vegan
  • Vegetarian

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Yummy Paleo Breakfast:Cinnamon Apple and Pumpkin Butter Custard Muffin Cup

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Let me tell ya, these muffins rock my world!!!  They taste like mini apple pies but with a pumpkin butter twist! So yummy and simple to make! Made with coconut flour, these are paleo, gluten free, vegan, vegetarian and whole 30 approved!!!  These can be your new favorite breakfast, just pop them in the microwave( or not) for 30 seconds and enjoy with a mug of joe and your good to go!! 

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Cinnamon Apple and Pumpkin Butter Custard Muffin Cups

  • 1/4 cup coconut flour
  • 1/8 tsp. baking powder
  • 1/2 tsp cinnamon
  • 1/2 cup almond milk
  • 1/2 cup applesauce
  • 3 egg whites, whisked (or flax egg for vegan)
  • 1 Tbsp. no sugar added pumpkin butter (I used kauffmans)
  • 1/4 tsp. vanilla extract
  • one apple,chopped
  • 1/4 tsp. cinnamon
  1. Preheat oven to 350.
  2. Combine dry ingredients in a bowl, mix well.
  3. In a seperate bowl, combine wet ingredients, mix well.
  4. Add wet ingredients to dry ingredients and mix until batter is smooth and equally blended.
  5. Place batter equally among 6 muffin cups lined with cupcake liners.
  6. combine apple with cinnamon and place on top of batter.
  7. Bake for about 40 minutes, or until muffins are done (they should be a little soft in the middle).
  8. Enjoy!

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Health Benefits

  • Fiber
  • No added Sugar
  • No preservatives
  • All-natural
  • Paleo
  • Vegan
  • Vegetarian
  • Whole 30
  • 100% clean

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Gluten-free Pasta dinner: Sweet Potato Basil Quinoa Gnocchi

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Who doesn’t love a good ol’ simple pasta recipe?  We have our old standbys like spaghetti and meatballs, but I want to go outside of the box. How you might ask? Well first of all, instead of using processed refined flour, I chose to use quinoa flour.  I added some sweet tater (because who doesn’t love them) and some basil and called it a day (a delicious day).  So easy and fail-proof (at least I think so), it can be your go-to pasta dinner.  Throw on some all-natural pasta sauce, and BANG, you just made the best gluten -free pasta EVER created! Processed with VSCOcam with f2 preset Sweet Potato Basil Quinoa Gnocchi

  • 3/4 cup quinoa flour (or 3/4 cup quinoa pulverized)
  • 1 cooked sweet potato, peeled
  • 1 egg (or flax egg for vegan)
  • 2 Tbsp. tapioca starch (or corn starch)
  • 2 Tbsp. fresh chopped basil (or dried)
  1.  Using your hands, mix all ingredients together until a dough ball forms.  
  2. Divide dough into 6 equal sized balls.  
  3. Roll each ball into little logs about 1/2 inch thick.
  4. Cut each log into about 8 equal sized pieces and press each with a fork, until a mark is visible. 
  5. Bring a pot of water to a boil.
  6. Add gnocchi to boiling water, let cook until gnocchi floats to the top.
  7. Remove from water and let cool.
  8. Top with your favorite pasta sauce or eat plain.
  9. Enjoy!

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  • Fiber
  • Gluten-free
  • Vegan
  • Vegetarian
  • Dairy-free
  • 100% clean
  • No preservatives
  • No added sugar
  • Paleo
  • Dairy-free
  • Vitamins
  • Minerals
  • Antioxidants

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Teriyaki Pineapple Stuffed Acorn Squash

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Stuffed anything is always the best! Stuffed zucchini, eggplant, mushrooms peppers, the possibilities are endless (made stuffed versions of all of these . I mean i’m kinda obsessed with stuffing veggies that are already delicious with even more amazing fillings. Not quite sure of how I came up with this idea, but I’m pretty glad I did! It’s kinda like Autumn and Asian cuisine had a baby, a very sweet and savory delicious child! The flavors in this come together wonderfully, just like a perfect harmony! Make your taste buds happy and go ahead and prepare this dish!

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Teriyaki Pineapple Stuffed Acorn Squash

  • 2 acorn squash, cut in halves
  • 1 lb lean turkey or tempeh (for vegan/vegetarian option)
  • 1 cup pineapple, chopped
  • 1/2 onion, chopped
  • 2 green peppers, chopped

Teriyaki sauce

  • 1/4 cup fresh pineapple juice 
  • 1 Tbsp. gluten free/gmo/low-sodium free soy sauce
  • 1/2 tsp. ground ginger
  • 1/2 tsp. garlic powder
  • 1/2 Tbsp. sesame seeds
  • Salt and pepper
  1. Preheat oven to 350 degrees.
  2. Fill two glass pans with one inch of water and place two squash halves in each pan face down.  Bake for about 40 minutes, or until squash is soft.
  3. In a stir fry pan on medium heat, combine turkey and onions.  Cook for about 7 minutes, and then add pineapple and peppers.  Cook for about 5 more minutes,or until meat is fully cooked and onions are browned. 
  4. In a small bowl, add all ingredients for sauce and mix well.  Combine with turkey mixture and mix well.
  5. Fill cooked squash halves with turkey mixture and bake for about 15 minutes, or until tops are slightly browned.
  6. Enjoy!!

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Heath Benefits

  • Protein
  • Fiber
  • Vitamins and Minerals
  • Antioxidants
  • 100% clean
  • Paleo
  • Whole 30
  • Vegan/Vegetarian (if tempeh is used)
  • Gluten-free
  • Dairy-free
  • All-natural
  • No preservatives
  • No added sugar

Your New Favorite Nut Butter: Chocolate Cherry Pistachio Butter

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Are you a nut butter addict like I am? Do you love all the gourmet flavors but not willing to pay $15 for a tiny jar? If you answered yes, then I have a new favorite for you that isn’t going to cost a fortune! Chocolate Cherry Pistachio Butter is a unique and cool new nut butter that goes well with anything!  English muffin, banana, oatmeal, fruit, quick bread you name it!  It is so simple to make and delicious to eat!! Make this NOW!  

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Chocolate Cherry Pistachio Butter

  • 1/4 cup pistachios, without shells
  • 1 Tbsp. cocoa powder
  • 8 cherries, pitted
  1. Combine all ingredients in a food processor.  Blend for about 30 seconds, or until mixture is smooth.
  2. Enjoy!!

Health Benefits:

  • Healthy fats
  • Fiber
  • Vegan 
  • Vegetarian
  • Paleo
  • Gluten-free
  • Dairy-free
  • No sugar added
  • No preservatives
  • All-natural
  • 100% clean

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Easy Summer Dessert: Peaches and Coconut Cream Cobbler

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Looking for an easy summer dessert that is delicious and healthy?  Well look no further my friend!  This dessert is super easy and can be made in less than 10 minutes!!  You have the choice to either use the grill or the microwave, but both methods are equally tasty!  Peaches and cream is a classic, as well as peach cobbler, so why not combine the two??  And the results are amazing!  Not to mention this dessert is a healthy alternative to other unhealthy summer desserts but tastes just amazing if not better!!!

 

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Peaches and Coconut Cream Cobbler

Serves 4 (1 peach halve each)

  • 2 Peaches, halved, pitted and hollowed out
  • 1/3 cup full-fat coconut milk
  • 2 Tbsp. cashews, soaked in water for at least 3 hours 
  • 1 Tbsp. maple syrup or agave nectar
  • 1 tsp. vanilla extract
  • cinnamon

Crumb Topping

  • 1/4 cup oats
  • 2 Tbsp. sliced almonds
  • 1/2 Tbsp. maple syrup or agave nectar
  1. Sprinkle peach halves with cinnamon and microwave them for about 45 seconds, or grill for a few minutes, until there are grill marks (leave out for raw vegan).
  2. Drain cashews. In a food processor, combine cashews, coconut milk, maple syrup and vanilla extract.  Blend for about 30 seconds, or until mixture is smooth.
  3. Spoon coconut mixture into hollowed out peach halves.
  4. Combine oats, almonds and maple syrup.  Stir until mixture is equally coated with maple syrup.
  5. Add crumb topping to peach halves.
  6. Enjoy!!

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Health Benefits

  • Fiber
  • Healthy fats
  • All-natural
  • No sugar added
  • No preservatives
  • 100% clean
  • Vegan
  • Raw vegan (leaving out the grilling step)
  • Gluten-free
  • Dairy-free
  • Vitamins, minerals, antioxidants

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

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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! 

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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

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 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

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God Bless America!

 

Cilantro Pistachio Sweet Potato Salad with Balsamic-Lime Dressing

by 4 Comments

Potato salad is a summer staple, but with all of that mayo, cream-cheese, butter, you name it, its not very forgiving on your waistline, or very clean at all. I absolutely am in love with sweet tators! They taste like pure heaven to me and I wanted to create my own version of the so-called “potato salad.” Not only did I create my own version of the popular dish, but I added my own flair to it as well. With the addition of cilantro, lime and pistachio flavors, this salad takes on a whole different level full of flavor blasting goodness, unlike none other! This recipe is perfect for 4th of July or your next summer cookout, iProcessed with VSCOcam with f2 presett’ll be sure to impress, guaranteed!

 

Cilantro Pistachio Sweet Potato Salad with Balsamic-Lime Dressing

  • 4 medium sweet potatoes, cooked
  • 2 Tbsp, cilantro, finely chopped
  • 2 Tbsp. pistachios, finely chopped

Dressing:

  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. lime juice
  • 1 tsp. honey
  • 1 tsp. mustard
  1. Peel off the skins of the sweet potatoes, and cut them into small cubes.
  2. Combine remaining ingredients to the sweet potatoes, mix well.
  3. For the dressing, combine all ingredients and mix well.
  4. Add dressing to sweet potatoes, mix well.
  5. Enjoy!

Serves 4

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Health Benefits

  • Fiber
  • Healthy Fats
  • Good Carbs
  • No added sugar
  • No preservatives
  • All natural
  • lots of vitamins, minerals and antioxidants
  • Low calorie
  • Vegan
  • Paleo
  • Whole30
  • 100% clean
  • Gluten and dairy free

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New Twist on a Classic: Chocolate Zucchini Bread Pancakes

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Do you know what is better than pancakes for breakfast? Pancakes for dinner! Or as I like to call it, Brinner! It just feels extra special when you have breakfasts foods for supper! Anyways, I wanted to make some extra special pancakes today, something unique, something super tasty! I mean, everyone loves zucchini bread, especially the chocolate version, so to make that even better, I turned it into pancakes! And They were so good, like unreal! These gems are 100 percent clean, as well as all-natural, vegan, low cal (200 calories per serving!!!)  and super duper easy to make! These will likely become your new favorite, move over zucchini bread, and say hello to zucchini bread pancakes! 🙂

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Chocolate Zucchini Bread Pancakes

  • 2 cups oat flour (pulverize 2 cups dry oats)
  • 1 zucchini, finely grated
  • 1.5 cups unsweetened almond milk
  • 2 egg whites (or 2 tbsp applesauce or mashed banana for a vegan option)
  • 2 tbsp cocoa powder
  • 1.5 tbsp honey
  • 1 tsp cinnamon

1. Combine all ingredients in a large bowl, mix well

2. Heat a griddle/pan on medium-high heat and spritz with cooking spray

3. Spoon batter on griddle/pan and cook until golden/done on each side

4. Top with banana slices, nuts, chocolate chips, greek/coconut yogurt, honey, real maple syrup or whatever you desire!

5. Enjoy!

serves 4 (about 4 pancakes each)

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Health Benefits

  • 100% clean
  • All natural
  • No preservatives
  • No added sugar
  • Protein
  • Fiber
  • Vitamins, Minerals and Antioxidants
  • Vegan
  • Low calorie
  • Low fat
  • Gluten Free

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Super Easy Vegan Chocolate Banana Peanut Butter Granola

by 8 Comments

 

I think I just made the BEST GRANOLA KNOWN TO MAN-KIND (not to be cocky or anything)!  But seriously, chocolate + peanut butter +banana = HEAVEN!  Plus its super easy, why buy granola from the supermarket again when you can make your own with ingredients already on hand?  You can save some money and also all that added sugar and fat that comes along with it!  This is a win-win situation.  Do yourself a favor and make this NOW!

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Super Easy Vegan Chocolate Banana Peanut Butter Granola

  • 2 cups oats
  • 2 ripe bananas, mashed
  • 2 Tbsp. creamy natural peanut butter
  • 2 Tbsp. cocoa powder
  • 2 Tbsp. sunflower seeds
  • 1/4 tsp. cinnamon
  1. Preheat oven to 350 degrees.
  2. Line a cooking sheet with parchment paper and spread oats onto it. Bake them for about 10 minutes, or until they are lightly toasted.
  3. Mix remaining ingredients in a bowl.  Pour onto oats and mix until oats are fully coated.  
  4. Spread out on baking sheet and bake for 15 minutes, or until oats are crunchy.
  5. Enjoy!

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Health Benefits

  • No added sugar
  • 100% clean
  • Fiber
  • Healthy fats
  • Protein
  • Gluten-free
  • Vegan
  • All-natural
  • No preservatives

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