Baked Avocado Egg Rolls


Inspired by the same type found at the Cheesecake Factory!! BUT you’re in charge of your ingredients!

  • 2 small avocados, chopped
  • ¼ cup onion, chopped
  • ½ cup corn kernels, fresh or frozen
  • ¾ cup black beans
  • 2 tablespoons cilantro, finely chopped
  • ¼ teaspoon granulated garlic
  • Sea salt and black pepper, to taste
  • Pinch of cumin
  • Optional: Jalapeno
  • 8-10 egg roll wrappers (found in the refrigerated section, typically near the tofu)
  1. Preheat oven to 425°F.
  2. Combine avocado, onion, corn, beans, cilantro, and spices in a small bowl.
  3. Place an egg roll wrapper on a flat surface. Place a hefty spoonful of the avocado filling in the center. Brush egg wash on the edges, fold in two edges, then the bottom corner, and roll. Place on a parchment paper-lined cookie sheet seam-side down.
  4. Continue until all filling is used.
  5. Brush the top of all rolled egg rolls with egg wash. Sprinkle with chili powder if desired.
  6. Bake at 425°F for 20 minutes.
  7. Serve immediately with salsa or a Greek yogurt-based dipping sauce.

Pumpkin Protein Coffee Cake

½ c. oat flour
½ c. brown rice flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
2 Tbs. brown sugar
2 Tsp. Xylitol or Stevia in the raw
1 tsp. finely grated orange or lemon zest
3 Tbs. unsalted butter or melted coconut oil
pinch Kosher salt
chopped pecans (amount you desire)
2 ¾ c. gluten-free old-fashioned oats
3 Tbs. brown sugar
2 scoops Iso Pure Vanilla Protein Powder
3 packets or tbsp. Xylitol or 6 packets of Stevia in the Raw
1 1/2 tsp. pumpkin pie spice
1/8 tsp. allspice
1/2 tsp. salt
1 c. unsweetened pumpkin puree
3 c. unsweetened milk (almond, coconut, or rice milk, or whatever you prefer)
2 large eggs, lightly beaten
1 tsp. pure vanilla extract
Butter or coconut oil, for baking dish
For the crumble topping: Combine the oat and brown rice flour, baking powder, cinnamon, coconut sugar, Stevia, citrus zest, and pinch of salt in a medium bowl. Whisk to combine, then stir in the melted butter or coconut oil.
With a fork, press the melted butter mixture against the bowl until it comes together into large clumps. Refrigerate while preparing the oatmeal.

For the oatmeal: Preheat oven to 350 degrees and lightly grease an 9 x 13’ baking dish with coconut cooking spray.

In a medium bowl, combine the oats, protein powder, coconut sugar, pumpkin pie spice, allspice and salt. In a separate bowl, blend together the pumpkin puree, milk, eggs, vanilla extract and raisins. Stir the dry mixture into the wet.
Pour into the prepared baking dish. Let set for around 10 minutes. Bake until just barely set, 20 to 25 minutes. Sprinkle the crumble topping over the oatmeal mixture and return to the oven and bake until the oatmeal is firm and the crumbles are golden brown, about 30 minutes longer.
Remove and let cool for 10 minutes. Slice into squares and serve.
TIPS: After combining the pumpkin mixture with the oats/protein mixture, the batter will be very runny and you may think it looks more like pumpkin soup than baked oatmeal batter. Don’t worry – that’s how it should look!
It takes a while for the oatmeal to absorb all 3 cups of milk, so after the allotted baking time is up, test the center of the baked oatmeal with a sharp knife. If the knife comes out wet, let the oats bake for 5-10 minutes longer until the center is set. Ovens and cooking times vary!
Recipe adapted from the Fat Loss Foodies
Pumpkin Protein Coffee Cake