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THE BEST AVOCADO TOAST, IMHO

April 27, 2016

I’m sure you’ve seen recipes (if you can even really call it a recipe) for avocado toast all over the place, and there are a ton of really creative and tasty avocado toast creations out there. When I first seen pictures and ideas for this “avocado toast,” it seemed a little strange and weird to me…but all it took was trying a bite for the first time and I was hooked on this simple and seemingly magical combination of toasty bread and creamy avocado.

A few months ago, I randomly put together this version of avocado toast and I cannot stop eating it. Somehow the combination of the avocado, sweet honey, smokey paprika, and salt just keeps me coming back for more and more. Thankfully, gone are the days of believing the whole low-fat-is-better-for-you dogma, and I feel so much better now that my every-day diet is full of all things fatty:: avocados and salted butter and coconut oil and almond butter and olive oils and tahini (oh goodness, so much tahini), etc. etc. etc. I’ve learned from research and from personal experience that fat doesn’t make you fat…it just makes you feel good and gives you better hair/nails/skin and makes your hormones happy and gives you better digestion and not to mention fats just taste delicious. Avocado is by far one of my favorite fat these days, and this avocado toast is one of my favorite ways to eat it up.

My Favorite Avocado Toast

a slice of bread
half of an avocado
honey
smoked paprika
sea salt

Toast your bread. Mash the avocado with a fork until smooth and creamy. Top the toast slice with the mashed avocado, drizzle a teaspoon or so of honey on top, sprinkle with smoked paprika and sea salt.

Note: don’t skimp on the salt! It’s crucial to add enough to really bring out the different flavors.

Enjoy!

What about you: avocado on toast, yes or no?

I’d love to hear your thoughts!

RECIPE:: OVERNIGHT BUCKWHEAT PANCAKES

March 08, 2016

Have I ever mentioned before that I love breakfast?

I’m pretty sure I’ve told you that many times before, but just in case you didn’t realize…I LOVE BREAKFAST. And pancakes. I especially love pancakes. I’m more of a sweet-breakfast-er versus a savory-breakfast-er, so most times I end up having oatmeal or a yogurt bowl or pancakes for my morning meal.

It’s funny because I see so many people that make pancakes seem like a special treat or a weekend breakfast thing and I’m just over here having them every morning! I love making a big batch of our favorite buckwheat pancakes and keeping them in the freezer for a quick, easy breakfast in the mornings. This recipe is made with one-hundred percent buckwheat flour, so if you are looking for a light, fluffy, mild kind of pancake, this is not for you. But if like me, you like a super nutty, hearty pancake to start your day, give this recipe a try! It does require an overnight soaking so you have to think ahead, but so worth the effort.

For more information on the benefits of soaking grains, read this.

Overnight Buckwheat Pancakes
click to print

1.5 cups buckwheat flour
1.25 cups milk kefir

2 eggs
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 T. honey/molasses/maple syrup
1/2 tsp. vanilla extract

Mix together the flour and kefir with a spoon; the mixture will be super thick. Cover with plastic wrap and let set for at least twelve hours.

When ready to cook the pancakes, add remaining ingredients and mix until incorporated. The batter will get a little bubbly and may smell slightly “sour,” but that is a good thing! It’s from the natural fermentation that happened from the soaking process. Cook pancakes on a hot griddle or pan.

Enjoy!

What about you: what is your favorite kind of breakfast meal?

I’d love to hear your thoughts!