More leafy greens, less dessert! Everything in moderation. I am a firm believer in not depriving myself. If you want something, obviously, you eat that cake. But everyday staples can be made healthier (and prettier) to incorporate more fruits and veggies.
At first, I just couldn’t understand the “Almond toast” hype. I’m not always wild about guacamole, I’m more of a queso girl- if ya know what I’m saying. Cilantro just isn’t my thing. So naturally, I just couldn’t seem to see how I would like Avocado Toast. But, let me tell you. This is my new go-to breakfast. It is easy and fast to make, has the good healthy fats, & keeps me full for a long time… Also, delicious! What more could I really ask for?
1 slice of bread [I like to use Ezekiel]
Slight drizzle of olive oil (don’t buy it from the grocery store – most of the time that stuff isn’t REALLY olive oil. Try Home Goods, Whole Foods or a specialty market.
½ teaspoon sea salt, divided
½ avocado, mashed
4 cherry tomatoes, quartered
- Toast bread to desired texture
- Drizzle olive oil over toast
- Mash avocado
- Add ¼ teaspoon of sea salt to avocado
- Spoon mixture onto toast
- Quarter cherry tomatoes and place on top of avocado
- Sprinkle with remaining sea salt
Contributed by Morgan Reed of Timeless Taste Blog.