Not Your Average Avo-Toast

 
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I am forever grateful to the person who thought of cutting into a delicious smooth avocado, mixing in some flavour, and adding it onto toast. It seems avo-toasts are popping on a lot of cafe and bistro menus these day, most delicious and creative in its own right, but I think I might have discovered and created one of my favorite creations to date. Here’s my take on this new classic,  that’s taken this era of health consciousness by storm.

What you need:

  • knife

  • bowl

  • can opener

  • saucepan

What goes in:

  • avocado

  • canned chickpeas

  • pumpernickel toast (or toast of choice)  

  • sesame seed oil

  • powdered tumeric

  • cayenne powder

  • small red onion

  • lemon juice

Pre-preparation:

  1. Open the can of chickpeas. Empty out the water and rinse the chickpeas with water. Bring water to a boil and add a pinch of salt. Add the can of chickpeas and cook for 10-15 minutes or until the chickpeas are soft.

  2. Drain the chickpeas and let it cool before putting into a container to leave in the fridge. Note: this recipe only uses about a quarter to half the can.

What to do:

  1. OPTIONAL: Toast the pumpernickel toast to preference.

  2. Cut an avocado in half, take the seed out, and chop each half of the avocado into small squares by holding it in one hand and cutting into a grid: cutting vertically and horizontally and eventually around the whole avocado. Once this is done, place all the cubes into a bowl.

  3. Add about a quarter or about half of the can of chickpeas into the bowl.

  4. Cut a lemon in half and squeeze about half a lemon juice into the bowl. Add about one tablespoon of sesame oil or until everything is lightly coated before mixing.

  5. Season the mixture with a pinch of salt, grounded pepper, turmeric, cayenne pepper and mix again.

  6. It’s time to plate! Place the toast on a plate and add the mixture onto the toast.

Trust me, the winner here is the sesame oil. It adds a very pleasant toasty taste to the whole dish.

 

Avo-Chickpea Breakfast Greatness

 
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Breakfast is a joyous time for me because of a few reasons: one because I tend to wake up with a grumbling stomach (probably because of how much exercise I do), two because this means I wake up feeling ravenous (a.k.a. h-angry), three because breakfast is the first real decision I am presented with that'll start my day off. Yes, breakfast is a joyous time for me because deciding what to eat for breakfast also means a precedent into how the rest of my day plays out.

If that’s not convincing enough to prioritize breakfast, then here’s a recipe that’s been a game-changer on my mornings. Nutritious, simple, delicious, and 100% filling!

I recommend doing some preparation the night before to enhance the ease of this dish in the morning.

What you need:

  • knife

  • chopping board

  • bowl

What goes in:

  • one avocado

  • one small red onion

  • canned chickpeas

  • a handful of cherry tomatoes

  • half of a lemon

  • virgin olive oil

  • fresh basil

  • pumpernickel toast (or choice of toast)

  • salt

  • grounded pepper

Pre-Preparation:

  1. Bring water to a boil and add a pinch of salt. Add the can of chickpeas and cook for 10-15 minutes or until the chickpeas are soft.

  2. Drain the chickpeas and let it cool before putting into a container to leave in the fridge. Note: this recipe only uses about a quarter of the can.

  3. Cut the cherry tomatoes into quarts and place it into a container to leave in the fridge.

  4. Chop the red onion into small pieces and place into a container to leave in the fridge.

YES, THAT’S ALL THE PREPARATION NEEDED.

What to do:

  1. Cut an avocado in half, take the seed out, and chop each half of the avocado into small squares by holding it in one hand and cutting into a grid: cutting vertically and horizontally and eventually around the whole avocado. Once this is done, place all the cubes into a bowl.

  2. Toast the pumpernickel toast.

  3. Grab a handful of fresh basil and chop into small pieces or tear apart using hands.

  4. While the bread is toasting, add a quarter of the chickpeas, all the cherry tomatoes, and the red onion into the bowl. Squeeze about half a lemon and add about two tablespoons of olive oil into the mixture. Seasons with salt and pepper, then mix well.

  5. Place the mixture onto the toast and IT’S READY!