These baked avocado & veggie egg rolls are the perfect addition for a party appetizer, or as a main course on a busy weeknight. These egg rolls are healthier version from regular egg rolls because they are baked and not fried. You can pretty much add any ingredient you want to these to fit your lifestyle and dietary restrictions. I made two versions this past weekend: Avocado & Veggie.
Dice and mix all ingredients in a large bowl. Add seasoning (salt, pepper, garlic & lime juice).
Place an egg roll wrapper on the counter with one corner pointing you. Add a spoonful of avocado mix to the egg roll. Fold in the two side corners and roll like a burrito. Add egg wash (beaten egg) on the edges to seal.
Place rolled eggs rolls on a baking sheet covered in parchment paper
Bake for about 20-30 minutes or until egg rolls are golden brown and crisp.
Note: Use the right kind of wrapper. I usually opt for the 8 x 8 inch version (20 x 20 cm) around. If you purchase your wrappers at an authentic Asian market, they usually come in about 25 wraps per package. These wrappers are light, paper-thin and they still turn out crunchy even when baking.
You can do same steps for veggie or your own “meatier” version. Serve with your favorite dipping sauce, buffalo sauce, salsa, guacamole, or even some Greek Yogurt!
These healthy egg muffins take hardly any effort to make, taste amazing, and can be stored and reheated all week long. What more could you wish for in a recipe?
I originally made these (healthy) egg muffins for breakfast, but they are quickly becoming one of my favorite snacks during the week. I used to always make a batch of hard-boiled eggs on the weekends for my meal prep for the week, but now I find myself packing up a few of these egg muffins instead. Don’t get me wrong, I do enjoy my hard-boiled eggs, but the addition of fresh veggies just takes the flavor to a whole new level.
Egg muffins are also great if you are hosting brunch for a group of friends or family. They even taste great reheated, so you can make them the day before if you want to save time in the morning.
“Why would I want to eat a ‘healthy’ brownie when I could be eating a REAL gooey chocolatey brownie instead?” (My hubby told me the same thing this morning).
But what if the REAL gooey chocolate brownie is actually the healthy brownie?
No, not in a fantasy world where calories don’t count. These vegan black bean brownies are actually healthy brownies that DO NOT taste healthy, and I can say that with assurance, as they’ve been tested on three tough test testers— one picky preschooler, one picky and fiesty toddler, and one picky hubby. For the ultimate test, I am taking a batch of these vegan black bean brownies into work tomorrow (without revealing the “healthy” secret). I am also planning on making these vegan black bean brownies for my daughter’s preschool Valentine’s Day tea party in a few weeks. Be sure to stay tuned to my Instagram handle to see how it turns out.
And now onto the recipe…. I promise these vegan black bean brownies will not disappoint– and will not taste like cardboard, like some of the black bean brownie recipes I have sampled in the past.
My preschooler was asking for seconds (I doubt she realized there were black beans in her brownies). Do you have a healthy treat that you trick your kids into eating? I would love to hear all about it in the comments below!
A month ago I decided I needed to take a break from blogging regularly. I started this blog as a creative outlet for me to share my running story and paleo recipes, as well as help others to find the balance between their health, careers, and their families. About a month ago, I did a series of guest posts and speaking events about marathon over-training. As I drove home from a local speaking event in NYC, it hit me that I was overwhelmed, stressed, sleep deprived, and missing my sweet little family. And while my public speaking career was taking off, I wasn’t feeling entirely fulfilled. Needless to say, this got me to thinking about my life and assessing my current priorities. What I probably should say is I found myself in tears on the shoulder of the NJ turnpike on a Sunday afternoon. I was sad that I was missing precious time with my girls. I was sad because I felt like a hypocrite for being overwhelmed and NOT doing a great job at balancing it all. I was sad because I knew I needed to make a hard decision about what mattered most at this point in my career. For me, the start of figuring things out was to eliminate added stress in my life. So I decided to take a break from blogging twice a week and have decided to post when I have something valuable to say or show you guys. And speaking of valuable info, who is ready for a healthy, paleo recipe? We made these gluten free pumpkin scones yesterday for breakfast and they were a hit in our house!
I was so pumped about this recipe that I wanted to share! We were at Starbucks 2 days ago while out Black Friday shopping and my girls spilt a pumpkin scone. This scone looked soooo yummy, and I am not normally a scone person! I knew I had to try to make a gluten free version later that night, and my gluten free version was actually pretty easy to prep. So here’s my paleo and gluten free version of these babies — Starbucks copycat vegan, gluten-free and paleo pumpkin scones that your whole family can enjoy–Did I mention your house will smell AMAZING too? Well, it will. So, what are you waiting for?
1. Place coconut oil and coconut butter in a baking dish or glass container and place in a toaster (or microwave) for a few minutes to warm up the oil and butter and let them melt a bit.
2. Pour the coconut oil, coconut butter, pumpkin puree, maple syrup, hot water, vanilla, and spices into a large mixing bowl and blend all the ingredients together into a smooth mixture using a high power blender or a Vitamix (you can also mix by hand or put this mixture through a food processor and then pour into a mixing bowl).
3. Cut out a piece of parchment paper large enough to cover a cookie sheet. Place it on a cutting board and set aside.
4. Add coconut flour and tapioca starch to the liquid mixture in the mixing bowl and mix using a wooden spoon to combine the liquid ingredients with the dry. You may want to use your hands to thoroughly knead the dough and then lump it into a large ball.
5. Place the dough ball onto parchment paper on the cutting board. Flatten it with your hands into a 1″ tall disc. Fix up and round off all the edges with your hands so that the disc looks nice and rounded everywhere. Using a knife cut the disc into 8 triangles (I first cut mine into 4 parts forming a cross, and then cut each triangle in half). Do not separate the scones just yet. Place the entire cutting board into the fridge and refrigerate for at least 20 minutes.
6. Preheat oven to 350F. Once the scones have chilled, remove from the fridge and transfer the parchment paper along with the scones onto a cookie sheet. Carefully separate and spread the scones apart on the cookie sheet on top of the parchment. Bake scones for approximately 22-26 minutes (watch the edges and remove from oven when they begin to brown up). Then, cool the tray on a cooling rack for 10 minutes.
7. In the meantime prepare the glaze by placing all glaze ingredients in your blender and blend on high until smooth. I used my Vitamix for this and recommend it for smoothest results (or another high power blender). Once the scones are cooled a little, use a spoon to spread this glaze over each scone, but RESERVE about a third of the mixture for the next step (just leave it in the blender).
8. Add pumpkin spice drizzle ingredients to the blender. Blend on high to create a smooth mixture. Transfer into a piping bag and then drizzle over the glaze on the scones. Serve warm with a hot cup of coffee, or enjoy these chilled (or reheated in the toaster) for an incredible breakfast treat!
With the Philly marathon less than a week away, my carb cravings are still going strong. Last week I made Gluten-free Banana Bread and that really hit the spot. Confession– I may have eaten the entire loaf myself. Ok, maybe I shared just a bit with the girls, but I tried to sort of hide this scrumptious loaf in the pantry, so the girls wouldn’t eat the entire thing. I know, I am selfish mom, but I have a soft spot for banana bread!
This week I decided to try to whip up lemon poppy seed muffins for the girls. I was able to pick up most of the ingredients this past weekend at a local farmer’s marker, including 3 fresh lemons–score!
If you are not a huge lemon fan- these muffins may not be your style. There is fresh lemon juice, along with lemon zest in the muffin batter. The muffins also get drizzled with a sweet lemon glaze. So there is a TON of lemon flavor in these muffins.
These paleo Lemon Poppy Seed Muffins are a sure way to start your week off on the right foot! They certainly made my week! I had one with my lunch and may even snag one for dessert later on….if there are any left!
Lemon lovers will fall in love with these paleo Lemon Poppy Seed Muffins! They are great for breakfast, brunch, or dessert!
yield: 18 MUFFINS
prep time: 10 MINUTES
cook time: 20 MINUTES
total time: 30 MINUTES
For the Muffins:
2/3 cup coconut sugar
Grated zest and juice of 1 lemon
2 cups coconut flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plain Greek yogurt
2 large eggs
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled
2 tablespoons poppy seeds
For the Icing:
1 cup confectioners’ sugar, sifted
2-3 tablespoons fresh lemon juice
1. For the Muffins: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 18 molds in 2 regular-sized muffin pans or fit the molds with paper muffin cups. We used a mix of yellow and Olaf Frozen muffin liners.
2. In a large bowl, mix the sugar and the lemon zest together. Whisk in the flour, baking powder, baking soda and salt. In a small bowl, mix together Greek yogurt, eggs, vanilla, lemon juice and melted butter together until well blended.
3. Pour the liquid ingredients over the dry ingredients and gently stir to blend. Don’t overmix. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.
4. Bake for 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.
5. To Make the Icing: Mix together the confectioners’ sugar and about 1 1/2 tablespoons of lemon juice in a small bowl. Stir with a small whisk or spoon, then add enough additional lemon juice, to get an icing that is thin enough to drizzle from the tip of the spoon. Drizzle glaze over the muffins with the spoon.
If you have little ones at home, this is a great recipe to have your little ones help with. My girls really enjoyed drizzling the icing on top of the muffins, once cooled.
Serve and Enjoy!
What is one of your favorite healthiest breakfast foods to prep ahead of time for busy mornings? I would love to hear your thoughts in the comments below!
Five bananas. Coconut flour. Zero gluten. We are keeping it simple today with gluten free banana bread. Yes please.
You may remember the recipes for my banana berry bread or my banana snack bars. Those snack bars are my go-to snack in a pinch, and my kids love the banana berry bread. But since I had some overly-ripe bananas to use this past weekend, I decided to take it back to basics with this gluten free banana bread.
The ingredients for this healthy, but hearty bread begin with five overripe bananas. Then come essentials you likely already have on hand, such as eggs (or chia/flax eggs), apple sauce, and coconut oil. To sweeten things up a bit more I mixed up some local honey, maple syrup, and vanilla protein powder for a variance of flavor and texture.
To make this recipe gluten free, I used coconut flour. And of course, if you’re not gluten free just sub whole wheat pastry or all purpose flour.
35-40 minutes in the oven and this gluten free banana bread is ready for the taking.
My kids could hardly wait to slice into this bread, but patience is key here. You need to wait a good hour before cutting into this gluten free banana bread, or else it will crumble and fall apart.
This bread is:
Just sweet enough
Loaded with banana flavor
A great carb re-load after a long run
I hope you love this gluten free banana bread just as much as much kiddos do! Enjoy!
GLUTEN FREE BANANA BREAD
A simple, healthy, and hearty, gluten free banana bread recipe.
Author: Lauren Boldizar
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free
5 medium ripe bananas (~2.5 cups)
1 teaspoon Vanilla protein powder I used Vanilla Shakeology)
We decided last minute this past weekend to take the girls apple and pumpkin picking. The girls were less than thrilled to gather multiple bags of produce, but all the fun filled fall festivities put me in the mood to bake something pumpkiny. So during nap time yesterday, I put a healthy spin on my Sunday baking routine. These pumpkin spiced paleo doughnuts are another spin on last week’s Pecan Paleo Doughnuts. If you liked last week’s recipe, you may want to double or triple your ingredients this week, so you have some goodies left over for Halloween festivities. Regardless, these donuts may not even make it your Halloween or Harvest Party because you and your family will devour all the goodies as soon as these doughnuts have a chance to cool.
Growing up, we only had homemade doughnuts on special occasions, and Halloween was always one of those special times. I’ve always been partial to the old-fashioned style doughnut, which is more of a heavier cake-like doughnut than the yeast donuts that are airy and melt in your mouth. Old-fashioned doughnuts always had more substance and always were satisfying to me. Add the crunch of a cinnamon-sugary glaze, and your taste buds will be in heaven.
This cool things about these pumpkin spiced paleo doughnuts are what they do NOT contain–no grains, yeast, or refined sugar. These doughnuts are also not deep fried as most conventional doughnuts are. They are a cake doughnut reminiscent of those old-fashioned ones I used to love; dense, satisfying and rich. They also have a crunchy, yet sweet glaze option that will fit into most Paleo lifestyles. With each bite, you’ll taste all of the flavors of the fall season: pumpkin, cinnamon, nutmeg, ginger, and clover…yum!
Just like last week’s recipe, you will need a doughnut pan to make these little Halloween treats. This non-stick one on Amazon is the one that I recommended last week, because it’s you can find it in a pinch, but I’ll be ordering a few more soon so I can more doughnuts at once! You can often also find doughnut pans for super cheap at places like Michael’s, HomeGoods, TJ Maxx, or Marshalls. Wondering what to do with the leftover pumpkin puree? Try my Pumpkin Pecan Paleo Doughnuts, or myPumpkin, Protein, Chocolate Chip Cookies.
Preheat oven to 350 degrees F and oil the insides of your doughnut pan really well. I find coconut oil works best.
Place the eggs, coconut milk, pumpkin, maple syrup (or honey), coconut oil and vanilla in a blender and blend until frothy, about 15 seconds (I have found a high powered such as a Vitamix blender works best).
Add all of the dry ingredients, then blend on low for 10 seconds and on high for about 20 seconds.
Pour the batter into the doughnut pan, filling each cavity 2/3 of the way full and bake for 20 minutes. Let the doughnuts cool for 10 minutes before removing them from the pan and cool on a cooling rack.
Repeat with your leftover batter.
Combine the sugar and cinnamon in a medium bowl. Dip the donuts in the melted butter, then dunk into the cinnamon sugar mixture coating all sides. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2-3 days.
Make ahead tip: You can freeze the donuts for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave. Enjoy!!
What will you be making for Halloween this year? I would love to hear all about what’s on your Trick or Treating menu in the comments below!
This recipe for this peanut butter crunch oatmeal is packed with peanut butter flavor and makes a healthy post workout breakfast or brunch. It is a dish that can also be prepped ahead on the weekends and reheated throughout the week for an easy weekday morning meal!
A couple of weeks ago I shared the recipe for my favorite go-to peanut butter coconut overnight oats on my blog. I love making my overnight oats or oatmeal with loads of peanut butter. Since I couldn’t get enough of the peanut buttery overnight oats, I knew I needed to make a peanut butter crunch oatmeal bake for my blog viewers this week. And what perfect timing, as I am participating in a Blog Hop for the next 2 weeks, hosted by the lovely Kristy at Run Away Bridal Planner. So if you are a new visitor, Welcome, welcome!! I am so glad you are here. I try to post a healthy, paleo recipe on Mondays, and then talk all things related to running on Wednesdays. With 2 little girls in tow, I try to utilize Fridays as a “free,” day but will occasionally hop on to talk about more paleo food recipes, running, parenting, or some combo of all 3:) So feel free to come by my blog anytime and see what the buzz is all about.
This recipe for my peanut butter crunch oatmeal is a fairly simple recipe to follow. This oatmeal is perfect for heating up after your weekday runs on busy mornings. Or it can also be made on a weekend morning, when you have a little more time to sit around, sip on a cup of coffee and enjoy the smell of a hearty oatmeal breakfast simmering away in the oven.
The ingredients include a handful of pantry staples – steel cut oats, peanut butter, cinnamon, maple syrup – all personal favorites that come together to make a breakfast, brunch, or afternoon snack that I am always in the mood to eat.
And just a quick note, for anyone that may NOT be a peanut butter fan, you can definitely substitute almond butter and roasted almonds for this recipe. I would imagine you can swap the nuts and nut butter in this recipe for your preferred nut of choice, and you will still have a yummy peanut butter oatmeal crunch breakfast. I might just add a tad bit more cinnamon because I think the peanut butter gave the oatmeal a little stronger flavor than the almond butter.
Peanut Butter Crunch Oatmeal
Makes four servings
1 1/4 cup steel cut oats
1/4 cup creamy peanut butter
2 cups unsweetened almond milk (or milk of choice)
1/2 cup unsalted roasted peanuts
1 tablespoon coconut oil (melted)
1 teaspoon cinnamon
1/4 cup maple syrup
pinch of sea salt
Preheat oven to 350 degrees.
In a large bowl, combine steel cut oatmeal, peanut butter, peanuts, coconut oil, cinnamon, egg, maple syrup and sea salt. Stir to combine, and be sure to mix in the thicker peanut butter with little to no clumping.
Add almond milk and stir. (The mixture will be a bit liquidy, so do freak out if your mixtures seems a bit runny) Pour mixture into a greased 8×8 baking dish.
Bake for 55-60 minutes or until oatmeal is set and the center is fully cooked. Allow to cool before slicing.
Top with additional nut butter, fresh fruit and/or Greek yogurt and enjoy!
Store any leftovers in an air-tight container in the refrigerator.
To store: Place in individual containers and store in the fridge for reheating later. When you reheat, be sure to add a tablespoon or two of milk to ensure oatmeal doesn’t dry out.
Looking for some more pictures of how this prep went down with 2 toddlers in tow? Be sure to follow me on SnapChat and Instagram for some up to date baking tips and tricks.
This funfetti birthday cake is both vegan and gluten-free, but great for any birthday party or special occasion.
Ever since I was little I can remember always requesting a funfetti cake for my birthday. It had been a few years since I’ve had it, so this year for my daughter’s birthday, I decided it was time to make a homemade version- 100% from scratch. And guess what? It was even better than the boxed version!
This makes a 13 by 9 inch cake, but you can easily double the recipe to make a two layer cake. These measurements are based on on a traditional birthday sheet cake.
2 cups whole wheat pastry flour or unbleached all purpose flour
1 cup unsweetened cocoa powder
1 cup unsweetened apple sauce
4 teaspoons double-acting baking powder
1 teaspoon fine sea salt
1 1/4 cups pure maple syrup
1 1/4 cups lite coconut milk
2 tablespoons vanilla extract
6 tablespoons tri-colored vegan sprinkles (I buy mine from Amazon or Whole Foods)
Vanilla Buttercream Frosting
2 cups melted liquid coconut butter(this is simply pureed coconut.. I always buy the Dastony brand, or the Nutiva Brand, found on Amazon or Thrive Market. Make sure the only ingredient is coconut.
1 cup almond or coconut milk (I used lite coconut milk)
1 cup pure maple syrup
6 tablespoons raw cashew butter
8 tablespoons vegan powdered sugar (I like the Wholesome brand)
2 teaspoons vanilla protein powder (I used Bob’s Red Mill or Shakeology)
Helpful tips: I tested this cake out a few times and the above recipe resulted in a festive funfetti cake that my family loved for our daughter’s fourth birthday party this past weekend. There are no subs for the unbleached or whole wheat flour. Try to get in the habit of using a scale and zero out between measuring each ingredient.
This cake is best made the day of the event or party so it is moist, so plan to make it the morning of. The frosting however can be made the day before, just remove it from the fridge an hour or so before needing to frost the cake. As always, use a scale for accuracy. This is so crucial when using gluten-free flours. So, do yourself a favor and get a scale.
Preheat your oven to 350 degrees and lightly spray a 9 by 13 inch round cake pan and line with a round piece of parchment paper just on the bottom. I used Trader Joe’s coconut oil nonstick spray.
To a very large bowl, weigh the flour (zeroing out in between) and add to the bowl the flour, cocoa powder, and apple sauce. Add the baking powder and salt and whisk really well to break up any lumps. It should be light and smooth.
To the same bowl, pour in the syrup, milk and vanilla. Whisk again for at least a minute until it becomes completely smooth and thickens a bit. It will seem too runny at first, whisk a full minute or so. Stir in the sprinkles. Pour the batter evenly among the lined cake pan. Shake back and forth as need to smooth out.
Bake cake for 25 minutes or until a toothpick comes out totally clean. Place a piece of parchment paper on a cooling rack and invert it over the cake pan and flip the cake over and release. Leave to fully cool 1 full hour or overnight before frosting.
For the frosting, I use a straight icing spatula and my dough scraper for easy spreading and smoothing. Make sure all your ingredients are at room temperature. Coconut butter is finicky and once it seizes up. If you did not measure the weight of it already, then you must measure out 2 full cups (460 g) of the melted butter. Add it to the food processor and quickly add the remaining ingredients. Process until completely smooth and non-clumpy. Pour into a bowl, making sure to scrape out all that yummy icing. Place in the freezer for 20-30 mins until it’s firm enough to whip. If it gets too hard, just let it sit at room temperature until it softens back up. If it is too stiff, it will not spread easily on your cake and can tear your cake. Whip just a few minutes until fluffy. Spread an even layer onto the cake and start to frost the cake. The best way to frost a cake is to add a super thin layer on first to smooth out any crumbs, then add a bunch of frosting on the top of the cake and begin to spread it out to the edges, letting it slightly hand over and pulling it down, continuing to add more as needed. Once you are ready to smooth the sides, it is best to go into one continuous direction, spinning your cake stand around as you gently drag the icing spatula along. Don’t drag it back and forth or it will create a mess and can pull crumbs into the icing. Keep repeating until your cake is fully covered. Once you’ve iced the whole cake, if you drag the edge of the icing spatula very gently across the top and then sides, you can create a very smooth, clean look. A dough scraper edge helps too. It can take practice to get it down. Decorate with
Store any leftover cake at room temp, or in the refrigerator.
Nutrition per cake slice (without frosting) based off 12 slices: 336.5 calories, 63.5 carbs, 8 g fat, 2.1 g protein, .75 g fiber, 13 g sugar, 157.9 mg sodium
Happy October!! My pumpkin adventures continue, now that it is officially fall. I think pumpkin is just something I have to get out of my system this time of year- between whipping up pumpkin protein pancakes for the kids’ breakfast while sipping on a homemade pumpkin chai latte (recipe courtesy of Cookie + Kate), to throwing in some fresh pumpkin seeds in my smoothies, I am just digging the pumpkin fall flavors this time of year. With the addition of these pumpkin protein chocolate chip cookies, I can say with certainty that I will continue to be cooking with pumpkin all month long!
Pumpkin Protein Chocolate Chip Cookies
⅔ cup pumpkin puree
½ cup almond butter (opt for creamy over crunchy)
¼ cup coconut sugar (or sub 1/4 cup maple syrup)
1 egg, whisked
1 teaspoon vanilla extract
1 scoop (35 grams) vanilla protein powder (I used Shakeology)
1 tablespoon pumpkin pie spice
½ teaspoon baking soda
pinch of sea salt
½ cup dark chocolate chips
Preheat oven to 350 degrees.
Add all ingredients in bowl and mix well until combined.
Use a cookie scoop (or tablespoon) to scoop out batter and place on a baking sheet (lined with parchment paper or sprayed with Coconut oil). The batter should make 16-24 cookies.