Toasting to Toast
Avocado toast is one of my favorite things to eat. I feel super blogger basic admitting it, but I really do just love the stuff. It's super easy and inexpensive to prepare; I've been whipping some up for breakfast each morning after barre class.
What you need:
1 RIPE AVOCADO
2 SLICES OF BREAD
JUICE OF 1/2 LEMON
GENEROUS PINCH OF SALT AND CHILI FLAKES
1 TBSP OLIVE OIL
Scoop out your avocado into a bowl and pour half of your olive oil and lemon juice on top. Mash with a fork until it is chunky, then add salt and chili flakes to combine. I top my avocado toast with a bit more olive oil, lemon juice, and another pinch of chili flakes. Another topping that I am major-league obsessed with is cherry tomatoes (when in season) and sesame seeds.
While avocado toast is my daily go-to, I've been experimenting a bit with other types of "toast" – specifically, sweet potato toast. It's a great alternative to bread, and you can combine so many different flavors. My go-to is a bit of a classic.
What you need:
1 SWEET POTATO
2 SPOONFULLS OF PEANUT (OR ALMOND) BUTTER
PINCH OF CINNAMON
Peel and cut your sweet potato into 1/4 inch long vertical slices. It's best to use round, large sweet potatoes, as you can get the best slices out of them. Turn your toaster on high (yes, high... trust me), and pop in the slices. Toast at least two times (I found that I had to do mine for at least three before they were cooked through). Top your cooked sweet potato with peanut butter, banana slices, and pinch of cinnamon.
TIP: You can cut all of your sweet potato at once and put them in the fridge in plastic bags. They'll stay fresh all week long, and you can pop them into the toaster right from the fridge.
I'll toast to that.
What are your favorite toast recipes?