Super Simple Avocado Toast

Avocado toast is like the new thing these days. In the past 3 months I have discovered why… IT IS SO DELICIOUS!!!! The creaminess of the avocado on the crispy toasts and then topped with perfectly fluffy scrambled eggs makes for a delicious, nutritious and filling breakfast! The best part about this is that it is not super labour intensive, you just crack some eggs, cook them, spread some avocado on toasted bread, sprinkle some chili flakes on top and BAM breakfast!

Super Simple Avocado Toast:
Avocado “spread”:
1/2 avocado
1 tsp lime juice

Eggs:
1/2 tsp organic coconut oil
1 egg
2 egg whites
organic pink himalayan salt
pepper

2 slices whole wheat organic sprouted toast

In a small bowl mash the avocado with the lime juice and set aside. Toast 2 pieces of your favorite whole wheat organic sprouted toast and set aside. In a small pan heat coconut oil on medium heat, whisk together the eggs, salt and pepper. Turn the heat a bit lower and stir the eggs until they form a fluffy consistency and are cooked to your desired doneness. Spread the avocado mixture onto the toast just as you would peanut butter or any other sort of spread. Top each toast with even amounts of eggs, sprinkle with chili flakes and EAT!

Notes:
– For the toast I use Silverhills Bakery Little Big Bread but any whole wheat sprouted bread will work. When we buy it I use Sidewalk Citizen Bakery’s sprouted whole wheat sourdough bread which adds a great flavor and crunch!
– If you so desire adding a little organic medium salsa on top adds a mexican sort of flavour to the toast.
– softer your avocado is the better it will mash and spread, so make sure you get a really ripe one!

Zucchini Noodle Spring Salad

In celebration of the first day of Spring, I made this super fresh and super delicious zucchini noodle side salad. We ate it as a side dish, but if you add some source of protein and maybe some quinoa or more pine nuts this could make a wonderful lunch!
A few months ago, we bought a vegetable spiralizer and it sat in the pantry for like ever because I could not figure out how to use it. The “noodles” either came out as little slivers or the vegetable was too hard and not straight enough for the blade to cut. Months later, we finally find these little zucchinis that were the perfect shape and size for the spiralizer! If you don’t own a spiralizer you can either buy one (ours was $25), hand cut the zucchini into noodles or use a mandolin. The vegetable spiralizer is the best option because it is the cheapest and fastest method plus the noodles turn out really pretty and curly!

Zucchini Noodle Salad:
Serves 2-4
2 baby zucchinis (1 large one)
1 orange bell pepper
1/2 cup halved cherry tomatoes
2 tbsp pine nuts
basil

Dressing:
1 1/2 tbsp lemon juice
1 tsp extra virgin olive oil
2 cloves garlic (minced)
salt

Preheat oven to 375°F.
Chop the orange pepper and cherry tomatoes. Toss them in a bowl with a little olive oil and roast in the oven for 15 min or until the tomatoes are blistered and the peppers are soft.
While the peppers and tomatoes are roasting, trim the ends of the zucchini and create noodles using your prefered method (I used a vegetable spiralizer) and place in a large bowl.
In a small pan toast the pine nuts until they are golden brown. Be sure to keep your eye on them because pine nuts cost like $1,000,000,000 for a bag and you don’t want to waste them!
Lastly, combine all the dressing ingredients together in a small bowl and set aside.
Once everything is prepared toss it all together with the dressing, sprinkle some roughly chopped basil on top and serve!

Notes:
– If you don’t have pine nuts on hand and don’t feel like spending that kind of money on them toasted walnuts would be a great substitution. Although don’t be freaked out they don’t actually cost as much as I said and when you buy a big bag it will last you a while!