Recipe: Perfect Avocado Toast

Not all recipes are created equally. In fact, some are too basic to even really be considered recipes at all. Avocado Toast isn't hard. I mean, make toast, put avocado on it, right? Boom, you've got Avocado Toast. But the perfect Avocado Toast? That's another story altogether. I've spent ages perfecting my Avocado Toast...the right bread, the right toppings. When something is so deceptively simple, the details and ingredients really matter. Want to make your Avocado Toast perfect every time? Read on...

What you'll need:

1 small ripe avocado
salt and pepper to taste
1 large piece of multi grain rye bread

For my money, Rudolph's makes the ultimate multi grain rye bread.

Directions:

1. Make your toast
2. Mush up your ripe avocado with a fork, adding salt and pepper to taste
3. Spread it on your toast

At this point, yeah, you could be done. Good enough to eat for breakfast lunch or dinner.

But why stop there? The topping options are endless. My favourites include sliced roma tomatoes with a drizzle of balsamic vinegar and sprouts or thinly sliced cheese (Beemster! Sharp Cheddar!) or a sprinkle of arugula and a thin slice of prosciutto sort of draped on top like a ribbon.

This morning, I topped mine with a poached egg and some hot sauce.

There's a pretty good chance I'm going to eat nothing but this for the next month or two.

Perfect.

How do you like to top your Avocado Toast? Any tips?

Recipe: Overnight Oats

Well, I've been meaning to get this post up for days, but it's been hectic around these parts lately.  Which, when I think about it, makes me even happier that I've started doing this make-ahead breakfast.  Some days, even making toast feels like too much of a time commitment. Having a kid to get off to school and a phone that is bleeping at you with important emails and a to do list that is sadistically whispering your name from the next room?  Not conducive to a leisurely breakfast. 

Enter Overnight Oats!

What you'll need:

1/2 cup of rolled oats 

1 cup coconut milk

1 teaspoon hemp seeds

1 teaspoon chia seeds

1 teaspoon shredded coconut

maple syrup (to taste)

toppings!

Directions:

1. Mix the dry ingredients together 

2. Stir in coconut milk

3. Add maple syrup (I use probably 1/2 teaspoon at this stage)

4. Cover and refrigerate overnight

5. When ready to eat, top with fruit of your choice and add another drizzle of maple syrup

It's sort of magical what happens when the oats and seeds soak up the coconut milk.  I find I can eat one of these myself the next day, but if you leave them in the fridge longer then that they get too thick. If I make up a batch on Sunday, by Tuesday I'm scooping out half of the contents of the jar into a bowl, adding another splash of coconut milk to thin out the consistency and then topping.  These bad boys are cost effective, yummy, take about zero effort and are full of nutrients and protein.

Right now I'm topping mine with blackberries, strawberries, more shredded coconut and a drizzle of maple syrup.  I think mango and kiwi would be great as well.  Also?  If you've got a picky eater why not top this with chocolate chips?

Let me know if you give this a try and what variations you like.  I think any sort of milk would work and the options with toppings are unlimited!  Here's to less stressful mornings for all of us...

Recipe: Mixed Berry Compote for Pancake Tuesday

Easy and yummy and perfect on pancakes...it's Mixed Berry Compote time!

What you'll need:

2 pints of strawberries

1 pint of blueberries

1/3 cup of water

2 tablespoons of raw sugar

1/2 lemon, juiced and zested

Splash of Beaujolais wine (optional)

Directions:

1.  Rough chop the strawberries and combine them, in a pot, with the water and sugar.  Cook on a moderately high heat until the water becomes syrupy (7 - 10 minutes)

2.  Add the blueberries and the wine (if desired), let cook down for another 7 - 10 minutes.

3.  Remove from heat and finish with the lemon juice and lemon zest.

4.  Taste.  If it's not sweet enough for you, consider adding a little more sugar.  I like to keep my compote on the slightly tart side, especially since the berries have so much natural sweetness.

5.  Serve with pancakes, waffles, ice cream or yogurt!

If you enjoy this, check out my recipe for Strawberry Rhubarb Compote in the Spring!  Happy Pancake Tuesday!