OH BOY, it’s back! I don’t know how long it’s been since my last Foodie Friday but it is way overdue. I’m keeping it simple and sharing my favorite avocado toast! This tasty, trendy, and expensive plate has been popping up on menus all over the place; so naturally I had to put my own spin on it.
First, why is everyone so obsessed with avocado?? Deliciousness aside, this creamy green fruit has 20 vitamins & minerals with only 80 calories. In 1/3 an avocado you get a nutrient dense treat that can be used to make brownies, ice cream, pesto, etc… and this awesome toast!I love herbs & think they’re a great way to add a lot of flavor. When playing around with this recipe I tried a few different combos but consistently came back to dill, cilantro, & parsley. If you prefer something else – go for that!
Avocado Toast (4 servings)
- 4 slices of multigrain bread
- 4 eggs
- 1 avocado
- 1/2 lime
- 1-3 sprigs of parsley, cilantro and dill (stemmed and rough chopped)
- salt & pepper to taste
- 1 tbsp white vinegar
The hard part of this recipe is picking a good avocado, and the harder part is poaching the eggs. If you’re not into that sort of thing you can soft boil, fry, or even scramble your eggs but I find it really simple. Add water and vinegar to a pan and set your stovetop to medium heat. Let the water come to a soft simmer (no hard bubbles) & crack in the eggs. Allow eggs to cook for 3-4 minutes (white fully cooked) and turn off the heat. The vinegar should keep the egg from sticking to the pan & you just remove the eggs with a slotted spoon. While all that exciting stuff is happening you can pop your toast in the oven, slice open your avocado, & combine it with the remaining ingredients listed. Spread your avocado mixture on the toast, top with your perfectly poached egg, & enjoy!
’til next time, keep smiling! 🙂
Happy Hump Day! As requested, today I am sharing the soy, dairy and gluten free ‘chocolate’ pudding I have been eating for breakfast this week.
As the title suggests, this was a complete accident, but a happy one at that. I was attempting to make a brownie but needed to make it gluten, dairy, soy free and wanted to use the super ripe avocado sitting on my counter because I hate wasting food! Since I am terrible at following recipes – I’ve always followed the beat of my own drum – I just started combining ingredients until I came up with something that mildly resembled brownie batter.
When I pulled it out of the oven, I realized the consistency really hadn’t changed…at all! It was still super creamy just without the avocado-y taste it had before baking. I contemplated my options and decided I would mix it with a little quinoa nd have it as a sort of chocolate pudding; which, thus far has been a delightful morning treat!
‘Chocolate’ Pudding with Quinoa:
- 1 can rinsed and drained black beans
- 3 eggs whites
- 1/2 cup applesauce
- 1 avocado
- 2 tbsp cocoa powder
- 1 tbsp honey
- pinch of salt
- 1/4 cup almond meal
- 1/2 cup cooked quinoa
Combine all the ingredients except the quinoa in a blender and mix until all are well incorporated. Bake in the oven at 350 for 25 minutes, allow to cool and then mix in quinoa.
I feel silly even sharing because this is so NOT what I intended to make, nor is it how you would normally make a pudding, BUT oh well!
Here’s to happy accidents…enjoy!
Okay…you caught me! I am totally on a cado kick….but they’re just so yummy!
Ditch the mayo for this silky super food and transform your tuna from tasty to tastetastic! Mix half an avocado, a can of chunk light, lime, Tabasco, salt and pepper and you’re good to go!
Delicious in a refreshing lettuce cup, or on your favorite sandwich bread this spicy tuna salad is healthy, filling and delectable!
Spice up your tuna…Enjoy!