Teen Chefs’ Recipes

April 3rd 2018



1/2 mashed avocado
2 cups all-purpose flour
1 3/4 cups almond milk or milk of choice
1/2 cup vegetable oil
3tbs tablespoon of sugar or preferred sweetener
4 teaspoons baking powder
1/4 teaspoon salt
1 tbs vanilla extract
1 teaspoon of cinnamon

Toppings can included but are not limited to:
Non- dairy whipped cream
Maple syrup

In a large bowl combine avocado, sugar, vanilla, almond milk and oil. In a separate bowl mix together the remaining dry ingredients. Slowly incorporate the dry ingredients in the wet and the two components are both mixed into together.
Pour an appropriate amount of batter into preheated and greased/non-stick waffle maker. Cook until golden brown and serve with desired toppings.

Sprinkle matcha powder on top to add that green spark of color!


3/4 cup of preferred barbecue sauce (add more if you like)
2 cooked seasoned chicken breasts
2 ripe avocados
1 onion
1 orange bell pepper
Sea Salt
Black Pepper
2 tbs Olive Oil
1/2 cup arugula
2 garlic cloves

Preheat oven to 350f
Cut up the onion and pepper in to small cubes, then mince the two cloves of garlic. In a sauce pan heat up oil on low to medium heat. Once the oil is heated ( runs smoothly when pan is tilted) add the garlic to infuse the oil, for about 30 seconds just don’t let it burn. Add the pepper and onion to sauté them then add salt and pepper to taste. Set aside. In a medium bowl pull apart chicken into strands then add sautéed ingredients and mix. Once they are all mixed add in the barbecue sauce. Now that the fill has been made, cut open the two ripe avocados and take out the seed. Sprinkle a little salt and pepper in side the avocado then distribute the filling into the 4 halves. Place avocados on a pan and bake for 10- 15 mins. Wash arugula off while the avocados are baking. Once the avocados are done place on a plate and add arugula on top. Enjoy.


1/2 cup vegetable oil
1 cup + 3tbs of sugar
3/4 cup of mash advocating
1 Tbs vanilla extract
1/3 + 1/2 cup unsweetened cocoa powder
1/2 + 1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
2 tbs of almond milk

1 cup of chocolate chips

Preheat oven to 350
In a large bowl, cream together the oil, sugar, vanilla, almond milk and avocado. In a separate bowl combine the remaining dry ingredients (flour, coco powder, salt, and baking powder). Add the dry ingredients into the wet little by little until the two are completely incorporated. Pour brownie batter in an 8-inch pan lined with parchment paper . And back for 20mins of until you’re able to poke a tooth pick in the center of the baking brownies, and it comes out clean.
Once the brownies are done, you can turn the brown over onto a clean surface line with parchment paper to cool. After the brown have cooled cut off the edge of the brownie and place it in a large bowl. Use your hands to form balls with the brownies and insert lollipop sticks in. Let the newly formed brownie balls cool for up to 2 hours in freezer. While waiting, melt chocolate to cover brownies. Once the brownie pops are done cooling, dip then in chocolate and place in parchment paper. After you’re done with this, enjoy!
Serving suggestions: Add sprinkles and nuts while chocolate is drying/setting.

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