Written by Rachel, Posted in Bread, Breakfast, Brunch, Dairy-Free, Fruit, Herbs, Lunch, Quick and Easy, Sandwiches, Snacks, Toasting, Vegan, Vegetables, Vegetarian
I was kinda slow to get on the avocado toast bandwagon. It was so trendy that it got annoying. But, now, I love it. Ugh. It’s probably not trendy anymore. Kinda like skinny jeans. I was late there too. Now I wear them and have no idea if they’re still in style.
You know the part in You’ve Got Mail where they’re stuck in the elevator and Parker Posey says “Arghh! Where are my Tic Tacs?!?!” I feel like her when I say “ugh”.
I usually top avocado toast with a fried egg. But, it didn’t sound good today. I’m trying to get better at listening to myself. Not just eating things because I want them or because they’re there. I’m also trying to be better at having grace for the times when I do. It’s ok. All things in moderation, including moderation… I think Julia Child said that. Gosh I like her!
I had a bruised avocado and a tomato with a bad spot. Perfect. They go well together. I try to keep lots of seeds on hand. They are perfect for topping things like oatmeal, salads, and to put in granola. They also go well on avocado toast.
Today I went for chia, sunflower, sesame, and flax. Plus I added some hemp hearts that have been in the freezer since the last house, but are somehow just fine.
I mixed everything together with a bit of olive oil, some omega 3 oil (Brando and I have started taking it daily), salt, pepper, and Italian hot salt. I had micro greens from a sample at work that went under the avocado mixture. Maldon salt that went over top. Perfect. Done.
You don’t really need a recipe. Use this as a loose guideline.
- 2 slices bread, toasted
- 1-2 avocados, mashed (I can eat a whole one myself)
- 1 plum tomato (or whatever you have on hand), diced (seeded if it’s super juicy)
- 1 tablespoon chopped chives
- 1 tablespoon roasted and salted sunflower seeds
- 1 teaspoon chia seeds
- 1 tablespoon hemp hearts
- 1 tablespoon flax seeds
- 1 tablespoon sesame seeds
- pinch salt
- pinch Italian Hot Salt (or cayenne)
- freshly ground black pepper
- 1 teaspoon olive oil
- 1 teaspoon Omega 3 oil (optional)
- a handful of microgreens
- Maldon salt, for topping
- Toast bread.
- Mix together the avocado through omega 3 oil.
- Top the toasted bread with sprouts and the avocado mixture. Top with a pinch of Maldon salt.