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.

 

Fluffy Sweet Potato Pancakes

 
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Who doesn’t love a wonderful stack of fluffy pancakes! I guess some people don’t so I am going to try my hardest not to judge you, whoever you are! Although, as much as I love pancakes, I admit I do question it’s nutritional value, which is why I’ve added my own twist to a classic to bring you the best of two worlds. Delicious fluffy cakes with improved nutritional value! Do I need to say more to convince you of this recipe?

The mega ingredient I’ll be adding to this recipe is SWEET POTATOES! YAY.

What you need:

  • bowl

  • plate

  • whisk

  • fork

  • saucepan

  • frypan or griddle

  • Optional: paper towel

  • Optional: food processor

What goes in:

  • one small sweet potato

  • one egg

  • fresh milk (or milk of choice)

  • coconut oil

  • Arrowhead Mills organic sprouted grain pancake & waffle mix

  • pink salt

  • real maple syrup or sweetener of choice

  • Optional toppings: greek yogurt

  • Optional toppings: roasted cashews

  • Optional Toppings: chia seeds

  • Optional Toppings: flax seeds

Pre-preparation:

  1. Wash and peel one sweet potato. Bring a pot of water to a boil and add the sweet potato in. Cook for 10-15 minutes or until soft.

  2. OPTIONAL TOPPINGS: Pulverize a handful of roasted cashews in a food processor until it turns into a powder.

What to do:

  1. Beat the sweet potato in a bowl with a fork until it becomes a smooth soft paste.

  2. Dip a paper towel into some coconut oil to lather onto the frying pan. Heat the frying pan on low heat.

  3. Add ¼ cup of the Arrowhead Mills flour, one egg, ¼ cup of fresh milk, 1 tablespoon of coconut oil into the bowl and mix well with a whisk or fork. Try to get all the lumps out as you mix.

  4. Bring the heat to a medium to high heat before pouring the mixture slowly onto the hot frying pan. Pour slowly and stop once the mixture starts to form pancake size you want.

  5. Let the pancake cook until it starts to bubble on one side before flipping onto the other side. It should take about 5-8 minutes to cook each side depending on how thick the pour is. Note: Don’t give yourself a hard time if the pancakes don’t come out as perfect circles, appreciate the inconsistency and beauty of a homemade pancake.

  6. Repeat this process until all the pancake mixture has been used.

  7. On a plate, stack the pancakes from large to small. Optional toppings: Add a dollop of greek yogurt, sprinkle of chia seeds, flax seeds, and the powdered roasted cashews. Finally, drizzle maple syrup or sweetener of choice onto this lovely stack!  

 

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!