This is not a health food blog. I love butter. I also love chocolate, as proven by yesterday’s post on how to create easy no-bake chocolate peanut butter candy. But to me, breakfast feels like a new beginning. It feels like the meal that will either send me into the day feeling energized and awake, grumpy and hungry, or heavy and sleepy. For me to feel good about a breakfast, I know it needs to have enough calories to make me feel full, have enough flavor for me to feel satisfied, and have few enough calories that I can still enjoy foods other than salads for lunch and dinner. My answer is to fill myself up on healthy fats and fiber at breakfast.
I realize that avocado toast isn’t a new thing to foodie folks who regularly skim through healthy eating Instagram photos, but I think that it’ll be a food trend that will stick around for a while.
Why avocado? It’s not only a healthier alternative; avocado has a rich, creamy, thick mouth feel, similar to that of soft butter. Avocado takes on the flavor of whatever you add to it, so it only makes sense to add it to something as hearty as whole wheat bread. I’ve been using the 90 minute whole wheat bread I made earlier this week. This combination is satisfying enough to keep me feeling full, but not sluggish for hours.
My favorite additions to my avocado toast are a spritz of lemon juice, a sprinkle of chili powder, a dash of garlic powder, and a generous dusting of fine himalayan pink salt.
Sometimes I even add a little tomato to the mix.
Sometimes I’ll add a thin slice of last night’s roasted turkey or chicken, and call it a tartine, which is basically just a fancy word for an open faced sandwich topped with spreadable ingredients.
The ironic thing is that my first experience in tasting avocado toast was at a bakery called Tartine on a vacation earlier this year in Vancouver, British Columbia. Their toasts are a steal for $2.99.
Perhaps I’m a bit of a copycat. But imitation is the sincerest form of flattery.