training

Nutty Chocolate Chip Pumpkin Breakfast Bake

September 15, 2014 by Rachel 2 Comments

No it’s not oatmeal, no it’s not pumpkin bread, it’s called a Pumpkin Breakfast Bake. A happy medium between the 2 favorites of mine, perfect for this fall weather and the upcoming pumpkin craze. It’s everything pumpkin bread is, fluffy, hearty, and delicious, with an extra “oomph” of the chocolate chips and crunchy nuts! I’ll admit it, Im a huge fan of pumpkin, I have it year-round, not just in autumn. If you want the taste of pumpkin bread but you don’t have the patience for baking it, make this single serving chocolate chip pumpkin bread in a mug and it will satisfy your cravings, trust me.

Nutty Chocolate Chip Pumpkin Bread Breakfast Bake

1/3 cup oats
2.5 tbsp coconut flour
1 egg white or flax egg
3 Tbsp. canned Pumpkin
3/4 cup water or almond milk
1/4 tsp vanilla extract
1 tsp cinnamon
1 tbsp chocolate chips
1 tbsp crushed nuts (i used a mixture of almonds, pistachios, cashews and pecans!)

1. Mix everything together in a bowl and microwave for about 3-5 minutes, or until all water is absorbed. 2. Top with more nuts and chocolate chips if desired! 3. Enjoy!

Health benefits:

PUMPKIN:

Beta-carotene
Fiber
Vitamin A
Reduces bad cholesterol
Aids in production of seratonin
Iron

RECIPE AS A WHOLE:

Can be vegan
Fiber
Healthy fats
Antioxidants
100% clean
No added sugar
All natural
Non-GMO
Vitamins and minerals

Heavenly Product Review: Halo Top Ice Cream!

August 10, 2014 by Bethany And Rachel 1 Comment

Who doesn’t love ice cream?? Yeah Thats right every one does! But what some of us don’t love is that is does nothing for our bodies, its all empty calories besides the little bit of calcium hidden in it. Any ways, many of us eat more than a serving, some of us don’t even know what half a cup looks like ( you try to eye ball it, but it is less than you think). Not to fear though, because there is an ice cream you can feel good about eating, and you could eat the whole pint if you wanted too with feeling guilty.

Its called Halo Top Ice Cream and it is as heavenly as it sounds! With only 70-80 calories per serving and 7 grams of protein, its safe to say that this is the perfect ice cream.

Even if you eat the whole container, you are still only eating about 280-320 calories! Its so filling and taste EXACTLY like regular ice cream! So rich and creamy, you will think you are eating there full-fat, unhealthy kind! Try yours today! Click HERE to get yours!

Try it on top of our Microwavable Fudgey Brownie!

Two Quick Breads combined into Pancakes: Zucchini Cornbread Pancakes

July 24, 2014 by Bethany And Rachel 14 Comments

The Healthy Zucchini Cornbread Pancakes are a delicious combination of your two favorite quick breads!

I love pancakes, if you couldn’t tell, especially unique flavors! I love experimenting with different ingredients into these perfect little cakes! I mean, you could really make any flavor you want, pancakes have no limits! That’s what so great about them! You’ve heard of corn bread, you’ve heard of zucchini bread, but how about Zucchini Cornbread Pancakes!? Let me tell you, you don’t know what you are missing! It taste exactly like those two breads combined, sweet, moist, light, and oh so tasty! So healthy and delicious, these babies are irresistible! One bit and you will wonder why you’ve never had cornbread and zucchini bread combined!

Two Quick Breads combined into Pancakes: Zucchini-Cornbread Pancakes

1 from 1 vote

Print Recipe

Ingredients

1 cup oat flour
1 tbsp cornmeal
1 small zucchini grated
1/3 cup fresh corn kernels
1 tsp baking powder
1 egg white or flax egg
1 tbsp agave/maple syrup/honey
1 cup almond milk
1/4 tsp cinnamon
1/4 tsp vanilla extract

Instructions

1. Place all ingredients in a food processor and blend for about 15 seconds, or until fully combined
2. Heat a griddle/skillet/pan on medium heat and spray with cooking spray
3. Spoon batter on skillet and make about 6-8 pancakes
4. Flip pancakes when golden/done on each side
5. Top with fresh blackberries, yogurt, nuts, chocolate chips or whatever you desire!
6. Enjoy!

Health Benefits

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

Cinnamon-Pecan Pumpkin Granola Bars

July 21, 2014 by Rachel 7 Comments

It’s officially the pumpkin season and you all know what that means, pumpkin-flavored everything! Woo-hoo! I just love pumpkin, I just don’t actually eat it in fall though, I literally have it all year round! What’s not to love about this versatile and delicious squash!? It can be added to virtually almost every type of dish: oatmeal, pancakes, yogurt, chili, pie, wraps,lasagna, you name it, and there is a pumpkin version. Packaged granola bars seem really easy and convenient, but most of the time you are actually doing yourself, and your body a disservice when buying them! First of all they can be uber expensive, loaded with sugar and preservatives, and can be heavily processed. On average, a granola bar typically can cost 75 cents or more per bar, doesn’t sound like much, but when you are buying 12, it really adds up. The good news is that you can make your own for dirt cheap! Plus these ones are pumpkin filled!!! These granola bars taste like fall, cinnamon, crunchy pecans and pumpkin, and such a quick and easy grab-and-go snack or quick breakfast!

Cinnamon-Pecan Pumpkin Granola Bars

2 cups dry oats
2 ripe bananas, mashed
3 tbsp sliced almonds
2 tbsp sunflower seeds
2 tbsp pumpkin puree
2 tbsp maple syrup
1 tsp cinnamon
10 whole pecans

1. In a large bowl, mix everything together except pecans, mix until thoroughly combined

2. Spray some cooking spray in a jelly roll pan and place oven at 350 degrees

3. Spread mixture evenly in the pan and press one pecan where each granola bar will be cut after baked

4. Bake for about 15-20 minutes or until golden

5. Let cool and cut into 10 even bars

6. Enjoy!

Health Benefits

Vegan
Gluten-free
Dairy-free
Protein from nuts
Healthy fats from nuts
Fiber from oats and pumpkin
All natural sweetness
No preservatives
Non-GMO
Vitamins, Antioxidants, minerals
No-sugar-added

Satisfy Your Cravings Super-Fast! : Easy Vegan Microwave Fudgy Brownie

July 5, 2014 by Bethany And Rachel 21 Comments

You just know those days when you want a brownie, and you want it now, and you have to have it or you’ll go crazy??? Well today was one of those days! I got a major urge for a rich, decadent, fudgy and satisfying brownie, but sadly there was no brownies in the house, and I didn’t want to spend time baking them, I wanted one in the next 5 minutes. So instead of crying about it, I got to work and created an unbelievably healthy, grommet, surprisingly nutritious and oh so delicious dessert! MMMMMMM! I can’t even describe the bliss that I tasted, pure chocolaty, rich, everything-a-brownine-should-be-but-healthy HEAVEN! You won’t believe that there is absolutely no added sugar, when you take a bite! No fat, low calorie, single serving, amazing brownie, now that’s heaven! 🙂

Easy Vegan Microwave Fudgey Brownie

1/2 cup oat flour (1/2 cup pulverized oats)
1/2 small ripe banana
1 1/2 tbsp cooked black beans (or canned)
2 tbsp almond or coconut milk
1 tbsp cocoa powder (or 1.5 if you want it extra chocolaty)
1/4 tsp baking soda
1 tsp maple/agave, optional (I didn’t use, but if you want it really sweet)

1. In a food processor, add all ingredients and combine until smooth and well blended

2. Spray cooking spray in a ramekin or mug, place brownie mixture in mug and microwave for about 1 1/2 minutes (or until done) total in 30 second increments so that the mixture doesn’t overflow

3. Let cool and scrape sides of the ramekin/mug to ensure the brownie will come out clean

4. Top off brownie with some coconut ice cream (I used So Delicious Vanilla), Homemade Hot Fudge Sauce, and some strawberries, if desired!

5. Enjoy!

Homemade Hot Fudge Sauce

2 tbsp almond/coconut milk
1/2 tbsp cocoa powder
1/2 tbsp agave/maple syrup/ honey

1. Mix all ingredients together until smooth

2. Microwave for 30 secs, if desired.

Health Benefits

Vegan
100% clean
No added sugar
No preservatives
Gluten Free
Non-GMO
Dairy-free
Protein
Fiber
Vitamins, minerals, antioxidants

Easy Summer Dessert: Peaches and Coconut Cream Cobbler

July 5, 2014 by Bethany And Rachel 1 Comment

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!!!

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

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).
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.
Spoon coconut mixture into hollowed out peach halves.
Combine oats, almonds and maple syrup. Stir until mixture is equally coated with maple syrup.
Add crumb topping to peach halves.
Enjoy!!

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

Your Favorite Ice-Cream Flavors for Breakfast: Banana Split Oatmeal

July 4, 2014 by Bethany And Rachel 18 Comments

Would you believe me if I told you I had a banana split this morning for breakfast, yep, banana, chocolate, and strawberry, mmmmmmm! Except, what if I told you that it was healthy, satisfying, clean, no-sugar-added, and tasted like a banana split without the cold. You will be pretty impressed with this version of my all-time favorite summer treat, for breakfast. All the flavor, without any of the crap (artificial ingredients, sugar, fat, preservatives) in a wholesome and delicious, nutritious breakfast. You will indeed start your day right with this magnificent creation, plus, you can tell your co-workers that you had a banana split for breakky, hehe they will never guess. 🙂 Banana Split Oatmeal

3/4 cup dry oats
1/2 cup coconut milk
1/4 cup water
1/4 large ripe banana, mashed
3 strawberries, mashed
1/2 tbsp cocoa powder
1 tsp agave nectar
Sliced almonds
Banana coins

1. In a bowl, combine oats with coconut milk and water, cook in microwave for about 2-2 1/2 minutes

2. Separate cooked oatmeal into 3 sections, one for the banana layer, chocolate layer and strawberry layer

3. For the Banana layer: combine 1/3 of the cooked oatmeal and mashed banana, mix well, place in original bowl

4. For the Chocolate Layer: combine 1/3 of the cooked oatmeal with cocoa powder and agave, mix well and place next to banana layer in original bowl

5. For the Strawberry layer: combine the remaining cooked oatmeal with the mashed strawberries, mix well and place next to chocolate layer

6. Top oatmeal with sliced almonds and banana coins, if desired

7. Enjoy! Health Benefits

Fiber
Low fat
No added sugar
All natural
100% clean
No preservatives
Gluten-free
Dairy-free
non-GMO
Vegan
Vitamins, minerals and Antioxidants

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

Super Easy Vegan Chocolate Banana Peanut Butter Granola

June 30, 2014 by Bethany 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!

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

Preheat oven to 350 degrees.
Line a cooking sheet with parchment paper and spread oats onto it. Bake them for about 10 minutes, or until they are lightly toasted.
Mix remaining ingredients in a bowl. Pour onto oats and mix until oats are fully coated.
Spread out on baking sheet and bake for 15 minutes, or until oats are crunchy.
Enjoy!

Health Benefits

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

training

Two Quick Breads combined into Pancakes: Zucchini-Cornbread Pancakes

Ingredients

Instructions

Footer