vegan

Almond Butter & Jelly Coconut Breakfast Bars {Paleo & Vegan}

September 2, 2017 by Bethany 13 Comments

Need a healthy grab n’ go breakfast? Make these delicious Almond Butter & Jelly Coconut Breakfast Bars for the perfect way to satisfy your early morning appetite! Paleo and Vegan friendly!

‘Ello loves! do you know what time it is? Regardless of what your clock says, it’s Almond Butter and Jelly (coconut) time!

No matter what you think about the classic combo, I believe that it the most epic flavor combination out there, and whoever invented it gets a gold star.

Do you guys remember these Coconut Pumpkin Breakfast Bars? When I first made them 2-ish years ago, I was hooked. Since then, they’ve been pinned over 10,000 times which we are so thankful for. However, if you’re not pumpkin crazy, this AB&J version is for ya💁

These breakfast bars can be prepped in a hot (5) minutes and are the perfect make-ahead grab n’ go breakky that your whole fam will dig.

Feel free to sub in any type of nut for the almonds, and any type of nut butter for the almond butter. Regardless of which you choose, they will be epically delish😋😋😋

Only 6 simple ingredients are needed, so no excuse not to make them! Here’s what you need:

almonds

coconut

almond butter

jelly

maple syrup

almond butter drizzle

Almond Butter & Jelly Coconut Breakfast Bars

These make-ahead AB&J Coconut Breakfast Bars are so easy to make with only 6 real food ingredients and are filled with the epic taste of the classic flavor combo. They are the perfect high-protein and nourishing breakfast or snack and are also paleo, grain-free and gluten-free!

Almond Butter & Jelly Coconut Breakfast Bars {Paleo & Vegan}

Print Recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings 9

Ingredients

1 1/2 cup almonds
1 cup shredded unsweetened coconut
1/2 cup smooth almond butter
1/2 cup jelly I used homemade strawberry chia jam but any kind works
2 Tbsp. pure maple syrup
Almond butter drizzle
2 Tbsp. almond butter
1 Tbsp. coconut oil melted

Instructions

Preheat oven to 350 degrees and line an 8x8 or 9x9 pan with parchment paper or cooking spray.
Place almonds on a cooking sheet and place in oven for 10 minutes. Add coconut to pan and bake another 5 minutes or until slightly toasted.
Add almonds and coconut to a food processor and process until it is a flour or meal-like texture.
Add to a large bowl and combine with remaining ingredients.
Transfer the mixture to pan and press down evenly. Top with sliced strawberries (if desired).
Bake for 30 minutes, or until done.
Let cool and slice into about 9 bars.
Drizzle almond butter on top.
Enjoy!
FOR DRIZZLE:
Combine all ingredients in a small bowl and drizzle on top of cooled bars.
* Adapted from Chunky Monkey Breakfast Bars

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Flourless Sweet Potato Blueberry Muffins (Paleo, Vegan + Gluten-Free!)

August 25, 2017 by Bethany And Rachel 29 Comments

Flourless Sweet Potato Blueberry muffins are a healthy and delicious breakfast or snack made with 5 ingredients! Paleo, vegan and gluten-free!

I realized that I literally never make muffins.

When I bake, 90% of the time its in bar form just because the texture. But don’t get me wrong, I lurveee a good muffin! I love them as a snack topped with all the nut butter or crumbled in a yogurt bowl. That being said, today’s muffins are oh so good and stupidly simple!

Have you ever made a flourless muffin? If you haven’t, they are like magic! I tend to make lots of flourless bars but never muffins but I’m super glad I made these babies. I adapted the recipe from My Whole Food Life’s Chocolate Banana Flourless Muffins and they turned out amazing! These muffins are are so easy and are made from:

Almond butter

Sweet potatoes

Protein powder

Maple syrup

Blueberries

That’s it! Only 5 real food ingredients needed to make these delightful Sweet Potato Blueberry Muffins! They are so delicious, packed with protein and healthy fats, and are the perfect on-the-go breakfast or snack. Also paleo, vegan and gluten-free! You and your family will love these 🙂

Flourless Blueberry Sweet Potato Muffins

Print Recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings 9 muffins

Ingredients

1 cup almond butter
2 small sweet potatoes cooked with skins removed
1 scoop vanilla protein powder
2 tbsp maple syrup
blueberries

Instructions

Preheat oven to 350 and line a muffin pan with silicon baking cups.
Puree sweet potatoes in food processor.
Add in almond butter and combine.
Add in protein powder and maple syrup, combine.
Add batter to a bowl and mix in blueberries.
Divide batter among 9 baking cups and bake for 20-25 minutes, or until done.

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What’s your favorite muffin recipe!?

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Chunky Monkey Rice Crispy Treats {Vegan & Gluten-free}

August 12, 2017 by Bethany 14 Comments

Chunky Monkey Rice Crispy Treats are a homemade healthier makeover of your favorite childhood snack! Only 6 ingredients and Vegan + Gluten-free!

Hola friends! Today we’re going to take you way back down memory lane. How so? With a rice crispy treat recipe😎

“This post is sponsored by One Degree Organics. As always, all opinions are my own!”

TBH rice crispies were the highlight of my day back in middle school. I didn’t particularly enjoy those awkward pre-teen years, but did anyone? From what I remember, all my teachers were super mean. But the worst part of middle school was that I had the last lunch every year. Every. Single. Year.

But when lunch did come (at 1 pm, which is a long haul when you eat breakfast at 6:30 am) all I could think about was my rice crispy treat. It’s been almost a decade since those dreaded years, and although I haven’t missed them, I’ve missed the joy those sweet treats brought me.

Ok, enough reminiscing, lets get to the recipe! I’ve partnered up with One Degree Organic Foods to create these healthier, vegan rice crispy treats. The thing I love about One Degree Organic is that every single ingredient they use has a story.

One Degree Organics brings food straight from the farm to your table so there’s only one degree of separation between you and the person who grew your food — just like a farmers’ market. Meet the family farmers who grow every ingredient in every product through a QR code. All One Degree Organics products are sprouted, traceable, organic and Non-GMO Project Verified.

Guys if you have never tried to make your own rice crispies, now is the time! These are so simple with only a few ingredients needed:

One Degree Organics brown rice cacao crisps

peanut butter

banana

maple syrup

banana chips

pb drizzle

Chunky Monkey Rice Crispy Treats

Take a trip down memory lane with this new and improved healthier rice crispy treat recipe! No marshmallows or butter here, these treats use peanut butter, bananas and maple syrup. Only 6 ingredients needed and vegan + gluten-free!

Chunky Monkey Rice Crispy Treats {Vegan & Gluten-free}

Print Recipe

Prep Time 1 15

Total Time 1 15

Servings 9 treats

Ingredients

3 cups One Degree Organics brown rice cacao crisps
1 cup chopped banana chips preferably no sugar added
1/2 cup smooth natural peanut butter
1/3 cup pure maple syrup
2 ripe bananas mashed
PB drizzle:
2 Tbsp. smooth natural peanut butter
1 Tbsp. coconut oil melted

Instructions

Place cacao crisps and banana chips in a large bowl and mix. Set aside.
Place peanut butter and maple syrup in a sauce pan on low heat. Stir occasionally until mixture starts to boil. Once boiling starts, add mashed banana and stir constantly until mixture is smooth and thick.
Pour peanut butter mixture onto cereal and mix until well combined. Press down evenly into a parchment-lined 8x8 pan. Add more banana chips on top, if desired.
Freeze for 1 hour, or place in refrigerator for a few hours.
Once hardened, use a sharp knife to slice into about 9 bars.
In a small bowl, mix together peanut butter and coconut oil. Drizzle on top of bars.
Enjoy!

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Glazed Strawberry Rhubarb Oatmeal Scones {Vegan + Gluten-free}

July 28, 2017 by Bethany 27 Comments

Glazed Strawberry Rhubarb Oatmeal Scones are a filling and tasty breakfast option that goes well with your morning coffee! They taste like summer, all while being vegan and gluten-free!

Yay for (another) scones recipe! I seem to make one for every time of the year, and these are no different. Strawberries and rhubarb are one of those flavors that you can only really find in the summer time. Because of the limited time, it gives me all the excuses in the world to make tons of recipes featuring the classic combo.

I made the Pumpkin Chai version in the fall, the PB Banana for the winter (but it basically can be all year-round) and now Strawberry-Rhubarb for my favorite season.

Just like the other two versions, these scones are super simple to make. They’re dense, hearty and flavorful, aka perfect for breakfast with a cup of ( iced) coffee.

Here’s what ya need:

strawberries

fresh rhubarb

strawberries

rhubarb

old fashioned oats

GF oat flour

baking soda

almond milk

coconut oil

maple syrup

vanilla

coconut cream

Glazed Strawberry Rhubarb Oatmeal Scones

These dense, moist and flavorful scones are drizzled with a creamy strawberry glaze for a drool-worthy breakfast pastry! Vegan , gluten-free and refined sugar-free!

Glazed Strawberry Rhubarb Oatmeal Scones {Vegan + Gluten-free}

5 from 1 vote

Print Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings 8 scones

Ingredients

15 large strawberries with tops cut off save 3 for glaze
1/2 cup fresh rhubarb thinly sliced
1 1/2 cup GF old fashioned oats
1 cup GF oat flour
1 tsp. baking soda
1/4 cup almond milk
2 Tbsp. coconut oil melted
2 Tbsp. pure maple syrup
1/4 tsp. vanilla extract
Glaze:
Remaining 3 roasted strawberries
1/4 cup coconut cream
1 Tbsp. pure maple syrup
1/8 tsp. vanilla

Instructions

Preheat oven to 350 degrees. Place strawberries and sliced rhubarb on a cooking sheet lined with parchment paper. Bake for 15 minutes, or until juice is oozing out of strawberries and rhubarb is soft.
In a large bowl, mix together oats, oat flour and baking soda.
In a separate bowl, mash 12 of the roasted strawberries with a fork and mix with almond milk, coconut oil, maple syrup and vanilla. Add to dry ingredients, fold in rhubarb, and mix to form a dough.
Add dough to a cooking sheet lined with parchment paper. Shape into a large circle and bake for 15 minutes.
Take out of oven and slice into 8 even slices. Bake for another 10 minutes.
To make glaze, combine all ingredients in a sauce pan over medium-low heat. Once it starts to simmer, let cool completely before spooning on top of scones.
Enjoy!

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The BEST Triple Chocolate Protein Banana Bread (Paleo, Gluten-Free + Vegan Options!)

July 16, 2017 by Rachel 21 Comments

Triple Chocolate Protein Banana Bread is thick, rich and chocolatey you would never guess it’s made with wholesome ingredients! Paleo, vegan and gluten-free!

*Pictures updated 5/27/2018*

Would I be an Athletic Avocado without posting some sort of banana bread recipe every month? Heck nah. There are usually a few different recipes in between, butttt I always tend to revert back to making banana bread. It’s my comfort ~~zone~~ recipe 😛

But today I’m taking banana bread to a whole other awesome level! Not only is this banana bread super tasty (like when is banana bread not), but it’s also full of muscle building protein! Woohooooooo. Thanks to my fave paleo protein powder! The thing I love about Rootz protein superfood is that it doesn’t taste like protein powder, it tastes like powdered chocolate banana bread. If you didn’t think that was ever possible, try it and get back to me. This stuff is amazinggggg.

And if you thought double the chocolate was double the fun, how about triple the chocolate? Even more fun. That’s right, this banana bread has three kinds of chocolate here, making it extra rich and fudgey. If you hate chocolate, this recipe is NOT for you. If you hate chocolate, you should probably get help.

Use the coupon code “athleticavocado” to receive 10% off on your Rootz Nutrition order!

Okay I get the vibe that I should probably stop rambling and starting getting to the recipe! Here is what y’all need:

Rootz chocolate banana nut protein superfood

almond flour

bananas

almond butter

dark cocoa powder

egg/flax egg

maple syrup

baking soda

Triple Chocolate Protein Banana Bread

This banana bread is so thick , dense, doughy, fudgy and chocolatey, you won’t be able to stop at one slice! Made with Rootz Nutrition’s Chocolate Banana Nut Superfood for the perfect post-workout treat!

The BEST Triple Chocolate Protein Banana Bread (Paleo, Gluten-Free + Vegan Options!)

Print Recipe

Prep Time 10

Cook Time 25

Servings 9 bars

Ingredients

1 cup almond flour
1 scoop Chocolate Banana Nut Rootz Paleo Protein Superfood
2 tbsp dark cocoa powder or regular
1/2 tsp baking soda
2 ripe bananas mashed
1/2 cup natural almond butteror nut butter of choice
1 egg/flax egg beaten
2 tbsp maple syrup
1/2 cup chocolate chips plus more for topping

Instructions

Preheat oven to 350 degrees and coat an 8x8 or loaf pan with cooking spray/ wax paper
In a large bowl, add together almond flour, protein powder, cocoa powder and baking soda.
In a small bowl mix together bananas, nut butter, egg and maple syrup
Add wet ingredients to dry and mix until combined
Mix in chocolate chips and add batter to pan, top with more chocolate chips, if desired
Bake for 20-25 minutes or until done
Let cool before slicing into 9 bars

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Question of the day!

Have you ever baked with protein powder?

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EASY Cherry Smoothie Bowl (Paleo + Vegan!)

July 3, 2017 by Rachel 6 Comments

Date-sweetened Easy Cherry Smoothie Bowl is so thick, filling and nutritious! Also paleo, vegan and whole30 friendly!

Date-sweetened Cherry Pie Smoothie Bowl is so thick, filling and nutritious! Also paleo, vegan and whole30 friendly!

This Post is Sponsored by Natural Delights. As always, all opinions are my own.”

It’s soon hot out right now and I have no desire to eat anything warm aka oatmeal. I usually eat oatmeal all day everyday for breakfast unless it’s too hot and humid to even step outside, when that happens I know it’s time to switch to a thick and filling smoothie bowl.

Notice how I used the words “thick and filling” to describe my smoothie bowl because traditional smoothies do not fill me up at all. I need my smoothie to be full of nutritious and hearty ingredients to keep me full for more than an hour! Today’s smoothie recipe is a keeper, because it actually kept more full for more than 3 hours!

Now that cherry season is here, how could I not use them to make a wonderfully thick smoothie? I like cherries in two things: smoothies and pie, so of course I had to combine them! I usually love bananas in my smoothies to create a natural sweetness and creamy texture, but I didn’t want a banana taste to this smoothie, so instead I used Medjool Dates to sweeten this smoothie. Dates and cherries combine together to create for a delicious sweetness and ultra creamy and filling texture that you will swoon over!

What also gives this smoothie an extra “umph” is a quick and easy crunchy topping made in two minutes that consists of dates, coconut, and almonds. It’s like a raw granola and acts like “pie topping” making this smoothie extra satisfying and pie-like!

This smoothie is ready in 5 minutes or less and is made with:

Almond milk

Medjool dates

Frozen Cherries

Protein powder

Cinnamon

Crumbly topping

All smoothie lovers will rejoice over this delicious Cherry Pie Smoothie complete with a homemade raw crumble topping that is paleo, vegan and whole30 friendly!

EASY Cherry Smoothie Bowl (Paleo + Vegan!)

Print Recipe

Prep Time 10

Total Time 10

Ingredients

1/2 cup unsweetened almond milk
1-2 Natural Delight Medjool Dates pitted
1 1/2 cups frozen cherries
1 scoop unflavored or vanilla protein powder optional
pinch of cinnamon
Topping makes extra
3 Natural Valley Medjool Dates
1/4 cup almonds
2 tbsp unsweetened coconut flakes

Instructions

Add almond milk and dates to a blender and combine well.
Add in cherries, protein powder (if using), and cinnamon and combine, add into a bowl or glass.
Prepare topping by adding all ingredients into a food processor until "granola like" texture.
Add topping to smoothie bowl and enjoy!

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Question of the day!

How do you make your smoothies more filling?

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Jerk Seasoned Easy Grilled Vegetables (Paleo, Vegan + Whole30!)

June 21, 2017 by Bethany And Rachel 9 Comments

Do you love jerk chicken? Than be prepared to love these jerk seasoned easy grilled vegetables! They are so easy to make with a simple homemade jerk sauce that is paleo, vegan and whole30 friendly!

Okay ever since we created these crispy grilled brussels sprouts, we are low-key obsessed with grilling everythangggg.

Do you love jerk chicken? Than be prepared to love these jerk seasoned grilled vegetables! They are so easy to make with a simple homemade jerk sauce that is paleo, vegan and whole30 friendly!

“This post is sponsored by Fire Cider Shire City. As always, opinions stated are my own.”

Grilling food is just so much easier, faster and tastier than cooking in an oven. You get a certain delicious taste that you can’t get anywhere else, you agree? You know whats better than grilled veggies!? Grilled veggies marinated in a jerk sauce, they are pretty dang awesome. Now jerk sauce is typically used on chicken, but why not use it on veggies?

We both became fans of jerk sauce when our co-worker made use a homemade jar of his own jerk sauce, and we became obsessed. If you’ve never tried jerk sauce before, it’s a slightly sweet Jamaican sauce typically made of lots of spices such as cinnamon, nutmeg, cloves and allspice and then mixed with lime juice, ACV and olive oil. It might sound strange, but if you’ve tried it, you know how amazing it is.

What gives these jerk seasoned veggies an extra boost of flavor is Fire Cider Apple Vinegar and Spice Tonic. This tonic consists of organic raw apple cider vinegar, veggies, fruits, roots and spices, that can be added to sauces, juices, drinks and teas. It’s a great way to get the amazing healing benefits of ACV in a tasty and creative way, which is why we love adding it to our jerk seasoned veggies!

These veggies are flavor packed from the jerk sauce and the grilling! You will love these! Don’t be intimidated for making your own jerk sauce, it’s incredibly easy and even more defocus! Plus this recipe is vegan, paleo and whole30 friendly!

Jerk Seasoned Easy Grilled Vegetables (Paleo, Vegan + Whole30!)

Print Recipe

Prep Time 2

Cook Time 15

Total Time 2 15

Servings 4 people

Ingredients

Jerk Sauce
1 cup of chopped pineapple
3 tbsp chopped scallions
3 tbsp coconut aminos
2 tbsp olive oil
1/4 cup Fire Cider Unsweetened Apple Cider Vinegar Tonic
1 tbsp lime juice
1 tbsp thyme
1 tsp ginger
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp pepper
1/2 tsp allspice
Other
4-5 cups chopped vegetables I used broccoli, peppers, red onion, and brussels sprouts

Instructions

For Jerk Sauce: Combine all ingredients in a food processor and combine until smooth
Add sauce to vegetables and let marinate for atleast 2 hours before grilling.
Get 2 sheets of foil and add one sheet on top of the other, firmly curl up the sides so it resembles a bowl and add vegetables.
Place on grill and cover.
Cook for about 15 minutes, checking every 5 minutes to stir.

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What’s your favorite food to grill?

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Date-Sweetened Cookies and Cream Ice Cream (Paleo + Vegan!)

June 15, 2017 by Bethany And Rachel 24 Comments

No-churn Cookies and Cream Ice Cream is so creamy and delicious you would never know its naturally sweetened with medjool dates, paleo, vegan and gluten-free!

Its finallllyyyy starting to feel like summer and you know what that means….. ICE CREAM!

No-churn Cookies n' Cream Ice Cream is so creamy and delicious you would never know its naturally sweetened, paleo, vegan and gluten-free!

“This Post is sponsored by Natural Delights. As always, opinions stated are my own.”

Every time I hear that jolly jingle from the ice cream truck I immediately feel a sense of happiness. My ice cream of choice has to be one with chunks. That’s the only way to go in my book, all the chunks puhleaseeeee. Don’t get me wrong,

I like plain vanilla bean but there is just something magical about the creaminess of the ice cream mixed with a different texture of some sort. I don’t discriminate but my top 3 picks have to be cookie dough, mint chocolate chip and cookies n’ cream.

So being the recipe creator I am, I just had to recreate my own version of cookies n’ cream ice cream made with real and whole ingredients that’s a piece of (ice cream) cake to make!

When most people create ice cream recipes these days, they usually use bananas for natural sweetness, and yes, I do like banana ice cream but sometimes I want ice cream that doesn’t have a banana-y taste to it, yah feel me? So that’s why I used medjool dates to naturally sweeten this ice cream.

Medjool dates are so underrated these days! They are an all natural energy boost, contain 50% more potassium then a banana and are low-glycemic making them the perfect all-natural sweetener.

I don’t just use any dates either, I use Natural Delights Organic Medjool Dates for the best tasting and highest quality dates the are grown without pesticides or additives.

Now let’s talk about this ice cream. Man, its super creamyyyyy that you would never believe its made without milk or cream! The creaminess comes from the full-fat coconut milk which gives it the most unreal texture.

This ice cream is good on it’s own but homemade raw cookie crumbles take it to the next level to achieve the “oreo-like” perfection. This ice cream is also so darn easy to make and does not require an ice cream maker!

Ingredients for this easy peasy and delishhhh ice cream are:

Full-fat coconut milk

Natural Delights Medjool Dates (for ice cream and cookies)

Almonds

unsweetened coconut

Cocao powder

This Cookies n’ Cream Ice Cream is so creamy and delicious that you would never guess its completely dairy-free, refined-sugar free, vegan and paleo friendly! It’s super easy to make and does not require an ice cream maker. This is the most perfect refreshing and wholesome summer treat.

Cookies n’ Cream Ice Cream (Paleo + Vegan!)

Print Recipe

Prep Time 15

Total Time 15

Ingredients

Cookies
3/4 cup almonds
2 tbsp unsweetened coconut flakes
6 dates pitted and soaked for 10 minutes
2-3 tbsp cocoa powder
Ice Cream
2 cans full-fat coconut milk
6 dates pitted
Other
White chocolate chips

Instructions

For Cookies: Combine almonds and coconut in food processor until crumbly. Add in dates and cocao powder. Roll into small balls and refrigerate for at least an hour
For Ice Cream: combine coconut milk and dates in a blender and combine until smooth. Pour in a glass baking dish or loaf pan and mix in cookies and white chocolate chips. Freeze for at least 3-4 hours, take out of freezer and let softened for 15-20 minutes before serving.

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What’s your favorite ice cream flavor?

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Blueberry Strawberry Rhubarb Skillet Cake {Paleo w/ a Vegan option}

June 12, 2017 by Bethany And Rachel 16 Comments

Blueberry Strawberry Rhubarb Skillet Cake is an easy and wholesome dessert, breakfast or snack made with real ingredients! Paleo, vegan, grain-free and gluten-free!

I just can’t stop, won’t stop baking. I’ve literally made 5 recipes within the past 4 days, all are which baked!

Its an obsession, but good thing our family does love eating all of our creations so nothing goes to waste. So this cake is one of the recipes I baked within the past few days, and boy was this cake so good it was gone literally within two days between me, Bethany, and my parents.

Needless to say, I’m super excited to share this recipe with you, even though I pretty much say that all the time but hey, there would be something wrong if I didn’t want to share it with ya ;).

Lets get right to the point….aka about this skillet cake. fresh berries are at their peak which means that they are so cheap! If you’ve got lots of extras, this cake is a great way to use them up. It really is the perfect summer treat.

Blueberry Strawberry Rhubarb Skillet Cake Ingredients:

Baking soda

Egg or flax egg

Berries and rhubarb

Substitutions for This Skillet Cake:

Almond flour: You may sub in regular flour, gluten-free flour, or another nut flour such as pecan flour or walnut flour.

Almond butter: You may sub in another natural nut butter such as cashew butter, pecan butter or sunflower seed butter.

Maple syrup: You may sub in liquid sweetener such as honey or agave.

Rhubarb and berries: You may omit any of these or use 2 1/2 cups of any type of berries of your choice.

Storing Blueberry Strawberry Rhubarb Skillet Cake:

Store this cake in the fridge for up to 2 weeks!

You Will Also Love These Recipes!

Strawberry Rhubarb Oatmeal Scones

Strawberry Rhubarb Chia Seed Jam

Strawberry Rhubarb Baked Oatmeal

Banana Blueberry N’Oatmeal Bake

Strawberry Shortcake Almond Butter Bark

This Strawberry Blueberry Rhubarb Skillet Cake is so easy to make and so delicious that you’d never guess it’s gluten-free, grain-free, paleo and vegan! It is the perfect healthy breakfast, snack or dessert made with wholesome ingredients that you can feel good about. Your family and friends will go crazy over this!

Strawberry Bluebarb Skillet Cake {Paleo w/ Vegan option}

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Ingredients

1 cup almond flour
1/2 tsp baking soda
1/2 cup almond butter
1 egg or flax egg
1/4 cup maple syrup
1/2 cup applesauce
1 cup blueberries
1 cup sliced strawberries
1/2 cup diced fresh rhubarb

Instructions

Preheat oven to 350 and spray a cast iron skillet with cooking spray. Set aside.
Combine almond flour and baking soda in a large bowl.
Combine almond butter, egg, maple syrup and applesauce in separate bowl and mix well.
Add wet ingredients to dry ingredients and mix well, add in blueberries, strawberries and rhubarb to combine. Spoon batter into cast iron skillet.
Bake for 35 minutes or until done.
Let cool before slicing.
Enjoy!

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2 Corinthians 5:21: For our sake he made him to be sin who knew no sin, so that in him we might become the righteousness of God.

Question of the day!

What’s yours favorite way to use up summer berries?

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EASY Tropical Avocado Fruit Salsa {6 Ingredients!}

June 9, 2017 by Bethany And Rachel 8 Comments

Tropical Avocado Fruit Salsa is an easy condiment made of avocado, banana, kiwi, mango, lime, and coconut! Also paleo, vegan and whole30!

Avocado Tropical Fruit Salsa is an easy condiment made of avocado, banana, kiwi, mango, lime, and coconut! Also paleo, vegan and whole30!

“This post is sponsored by Lundberg Farms. As always, opinions stated are my own.”

If you’ve been reading our blog for a while, you’ve probably noticed that we like to make many versions of the same recipe. An example is our muffin tops, we’ve already made 3 versions! But once we find a recipe base that we love, we can’t stop creating different variations! But hey, you guys seem to love it too 🙂

But anyways, that’s why we loveeeeeee salsa! Not only because it’s so fresh and delicious, but because it can have infinite variations. You can add anything you want, chop it up finely, and you’ve got yourself a fresh and delicious condiment or dip. That is why we are so excited to share with you today’s recipe, Avocado Tropical Fruit Salsa.

Don’t get me wrong, we both adore traditional salsa made with tomatoes, onions, peppers, etc. but sometimes you gotta get creative and change things up, and that’s exactly what we did. Now it may sound a bit strange to combine avocado and fruit, but once you try it you’ll be hooked! What’s even better is that this salsa is the perfect snack when combined with Lundberg Farms Red Rice & Quinoa Tortilla chips, especially the Cinnamon Sugar flavor!

Bethany and I try to make and eat the foods that will give us the most efficient energy possible especially when we’re always on-the-go! And of course, it has to be tasty too. That’s why we love snacking on Lundberg Farms Tortilla chips because they are made with organic brown rice and US-grown quinoa, super clean and no-fuss ingredients, packed with protein and are perfect for a healthy and active lifestyle. You can enjoy this tasty and healthy snack of chips and salsa literally anywhere, just prep the salsa ahead of time, put it in tupperware and stash a bag of Lundberg Farms Red Rice & Quinoa Tortilla chips in a backpack or bag and enjoy! Take this delicious snacking combo to the beach, camping, hiking, etc. and you’ll enjoy it no matter what.

Now on how to make this salsa…. just combine chopped:

Avocado

Kiwi

Banana

Mango

Lime juice

Unsweetened coconut flakes

And that’s it and you’ve got the perfect healthy summer snack to fuel your next adventure!

EASY Tropical Avocado Fruit Salsa {6 Ingredients!}

Print Recipe

Prep Time 10

Total Time 10

Ingredients

2 mangos finely chopped
4 kiwis deskinned and finely chopped
2 bananas peeled and finely chopped
1 avocado de-pitted and finely chopped
juice of 1/2 lime
1/4 cup unsweetened coconut flakes

Instructions

Combine all ingredients in a bowl and mix well, serve with chips.

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Questions of the day!

What are your favorite snacks to take on a hike, to the beach, camping, etc.?

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vegan

Almond Butter & Jelly Coconut Breakfast Bars

Almond Butter & Jelly Coconut Breakfast Bars {Paleo & Vegan}

Ingredients

Instructions

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Flourless Blueberry Sweet Potato Muffins

Ingredients

Instructions

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Questions of the day!

Chunky Monkey Rice Crispy Treats

Chunky Monkey Rice Crispy Treats {Vegan & Gluten-free}

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Instructions

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2 Corinthians 5:21: For our sake he made him to be sin who knew no sin, so that in him we might become the righteousness of God.

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