Friday Fuel: Avocado Toast
Finding healthy breakfasts can be a challenge for so many people. A lack of plant-based breakfast options is one of the biggest complaints I get from clients.
Here are some of my favorite go-to breakfast ideas:
- Green drink or juice
- Protein shakes
- Protein cookies
- Superfood Oatmeal
- Avocado Toast or bagel
- Acai bowls or smoothie bowls
- Just Eggs (scrambled, or frittata) with soy chorizo
- Coconut yogurt & granola
- Banana sushi (banana topped with almond butter and hemp seeds)
- Dates & almond butter
- Toast with peanut or almond butter and jam
Today I’m sharing my favorite way to make avocado toast. The reason I love avocado toast so much is how versatile it is. It’s like pizza - keep the basics on hand - and top it with whatever your heart desires. Have fun, get creative. I like mine with hummus, garlic, roasted tomatoes and pickled onions. But the possibilities are endless:
- Green onion
- Carrot or cucumber ribbons
- Feta cheese (vegan or regular)
- Oven roasted garlic
You can play around with spices (my kids love Tajin) and herbs as well. I plant parsley, cilantro, chives, kale, dill and basil in my garden; this way, I always have a new herb to choose from when it comes to garnishing salads, tacos or avocado toast in this case.
Roasted Tomato & Avocado Toast with Hummus
Yields 2 servings
- 1 large slice sourdough bread, cut in half
- ½ cup cherry tomatoes, halved
- 2 Tbsp red bell pepper hummus
- 1 Tbsp whipped garlic spread
- 2 Tbsp Kite Hill Ricotta Cheese (or other ricotta cheese)
- ½ large ripe avocado (or 1 whole small avo)
- 2 Tbsp sliced red onion (or sub pickled onions)
- Parsley and mint, finely chopped
- Sea salt & pepper
- Lightly salt the cherry tomatoes, add them to an air fryer basket. Cook for 5 minutes at 390 degrees F.
- Meanwhile, place your bread slices in a toaster or toaster oven. Toast until crunchy and lightly brown.
- Spread the garlic sauce equally onto each toast. Then layer the hummus, the Ricotta and then the avocado.
- Spread the roasted tomatoes, onion slices and fresh herbs equally amongst each avocado toast. Salt and pepper, to taste. Serve immediately.
Juli Novotny lives in Southern California with her tribe and spends her days cooking up a storm in her little plant-based kitchen. After owning a gluten-free vegan cookie company for 11 years, Juli has since been cooking for clients, consulting for health food start-ups, and developing recipes for cool, like-minded brands. Last year Juli finished an intensive course in Plant-Based Nutrition through Cornell University online. You can find more of her recipes on her food blog: www.purekitchenblog.com or on IG: @purekitchenblog