Hi friends! I feel that it has become unequivocal that we live in the age of breakfast toast. There is something about a hipster in today’s society that just screams avocado toast. What you would like with your coconut milk matcha latte? Avocado toast. What do you see a blogger eating in a cute cafe? Avocado toast. What did your fave celeb just post on their instagram story? Avocado toast. Let’s face it the world is filled with avocado toast, and I can say with upmost veracity that I too love avocado toast.
That being said, the plain canvas that we call toast has far more potential than to simply become smothered with avocado. For example, we also love to put butter on toast, peanut and or almond butter on toast, and more recently we’ve been putting coconut oil and tahini on toast. While it may be the taste alone that we love in these various toast creations, there is actually a little science behind why we love to put certain things on toast.
Avocados, coconuts, and nut butters are all high in fat. Fats are known to enhance palatability and create those glorious textures in our mouths we know and love…to swallow. That being said, don’t be frightened by the word fat, and fail to consume another avocado or nut butter filled dish in the future, because these foods contain healthy fats. Monounsaturated and polyunsaturated fats have been proven to lower risk of heart disease, high blood pressure, affect immune response, and regulate blood clotting. (If you would like to know more about fats, view the I Love Fat post under nutrition posts).
Below, I’m going to show you how to make two different kinds of breakfast toast that stray from your average avocado toast. The flavors I paired together in each creation ultimately act to compliment one another to create ultimate satisfaction. This is a perfect recipe to make with your kids, and it allows for a conversation about the importance of healthy fats in the diet and the consumption of whole grains.
- Two pieces of your favorite whole grain toast. (I used multigrain toast from Trader Joe’s)
- 1/2 of a small avocado OR 1/4 of a large avocado
- 1 Tbsp whole grain mustard
- 1 Tbsp vegan mayo
- 1/2 – 1 tsp Sriracha
- 1 Tbsp hemp seeds
- 1 handfuls of fresh blueberries
- Pinch of salt
- Pinch of black pepper
- 1/2 tsp sesame seeds
- Approximately 1/8 cup chocolate granola (or your favorite granola)
- 1 tbsp favorite nut butter (I used peanut butter for this recipe)
- 1 tsp favorite fruit spread (I used organic mixed berry jam from Trader Joe’s)
- Toast bread. I did this one piece at a time meaning I toasted the first piece, completed it, and then toasted the second piece. This prevents the second piece of toast from becoming hard or dry.
- Begin with avocado toast. Spread whole grain mustard on toast followed by mashing avocado onto toast.
- In a separate small bowl combine vegan mayo, Sriracha and a few drops of water.
- Sprinkle toast with salt and pepper, drizzle on Sriracha mayo creation and add sesame seeds.
- Toast the next piece of bread and spread nut butter and fruit spread on it once toasted. Add blueberries.
- Sprinkle granola, and hemp seeds on toast. Add as much as desired and enjoy.
Enjoy! As always, feel free to reach out with any questions, comments or concerns.