avocado

Avocado Toast with GF Almond Flour Bread

Raise your hand if you’re an avocado fan.🙋‍♀️

Raise your hand if you’re a toast fan. 🙋‍♂️

Avocado and toast go together as well as chocolate, peanut butter and bananas, maybe better!??

My Gluten Free Almond Flour Egg Bread is a perfect backdrop for anything avocado-related. It’s dense and hearty; great for a knife and fork avocado toast entrée.

You don’t really need a recipe, just grab ingredients from your fridge and and pantry.

Here’s the components of today’s toast:

Simple Avocado Toast

⚫Gluten Free Almond Bread, toasted
⚫Mashed avocado with lime, pink salt and cracked black pepper
⚫Thinly sliced garden-fresh cucumbers
⚫Fermented Sauerkraut
⚫Pickled jalapenos from my dad 💜
⚫Radish and broccoli sprouts
⚫good drizzle of olive oil

Toast the bread.

Smear liberally with the mashed avocado. Top with all remaining ingredients.

Avocado Kale Salad

If you’re not massaging your kale- you’re missing out!

Eating kale raw is bitter and extremely chewy. When you massage it with a little olive oil, it ‘cooks’ it slightly, breaks down the enzymes and makes it more palatable, easier to chew and easier to digest (which means you’re body will be able to pull in more nutrients.)

Don’t stop at olive oil. In this Avocado Kale Salad recipe I use avocado, lemon juice and herbs to soften the kale and impart amazing flavor.

This Avocado Kale Salad stays fresh in the fridge for days too- total bonus for meal prep days.

Happy Eating
~Monique

Avocado Kale Salad

1 large bunch of kale
1/2 ripe avocado
3 tbls extra virgin olive oil
1 shallot, half minced, half thinly sliced
1 lemon, zested and juiced
1/4 cup chopped fresh herbs (basil, thyme, oregano, parsley)
Toppings: Pomegranate seeds, toasted almond slices and pepitas

Smoosh the avocado with a fork in the bottom of a large salad bowl. Add in the olive oil, lemon juice, herbs and minced shallot, mix well.

Tear the kale off the spine and into bite sized pieces, toss in the salad bowl. Use your hands to massage the kale with the avocado mixture. The kale will begin to soften and almost looked ‘cooked’.

Top the salad with the pomegranate seeds, sliced shallots, toasted seeds, lemon zest and flaked salt. Store in the fridge for up to 5 days.

Notes:

I mix and match all herbs for the best flavor. It may sound weird, but a little fresh mint actually adds a fun zip!
Choose a couple different kales (like purple and dinosaur) for more interesting texture.

Apple Sweet Potato Hash with Chipotle Sauce

You can’t beat hash for breakfast, but you can elevate it by adding in fresh apples and whipping up a chipotle tahini sauce.

Get creative with additions- like smokey cheddar cheese or a handful of kale. Add extra eggs or skip them – it’s super easy to modify and make to your liking!
Happy Eating,
~Monique

Apple Sweet Potato Hash with Smokey Chipotle Sauce

1 tbls avocado oil
1/2 cup chopped onion
1 Sweet potato, chopped (I used 1/2 orange and 1/2 purple)
1/2 cup chopped rutabaga
1/2 can chickpeas
1/2 apple, chopped
1/4 tsp smoked paprika
salt and pepper
2-4 eggs
Toppings: avocado slices

Melt the oil in a cast iron or other skillet, add the onions and cook for minute. Add the sweet potato and rutabaga and about 1/2 tsp salt and smokey paprika. Cook and toss until the veggies become roasted, softened and browned. Add in the chopped apple and chickpeas, toss well.

Push the veggies aside making a couple holes, crack the eggs into that. Top the eggs with a little salt and pepper. Cover the pan and let the eggs cook till desired doneness.

Serve with a few slices of avocado and the chipotle sauce (recipe below)

Chipotle Sauce

spoon of tahini
1/2 lemon, juiced
1 chipotle pepper + a little sauce, minced (or a good squirt of sriracha sauce)
pinch of salt

Whisk together the ingredients. Add more lemon if needed to get a drizzelable sauce. Store in refrigerator for up to 1 week.

See our video recipe at Happy Eats Healthy Facebook page or on our You Tube Channel.

Squash, Apple and Avocado Toast

Avocado Toast is the biggest thing since…well, sliced bread. I really do love it, unfortunately I’ve actually had a number of lame versions at restaurants so I prefer to make my own. My Squash, Apple and Avocado Toast version pays special homage to fall produce. It came together thanks to some leftover roasted squash, though you could just sear a couple of fresh slices too.

The apple adds texture and tartness with the toasted squash seeds adding a good crunch factor.

Happy Eats,

~Monique

Squash, Apple and Avocado Toast

1 avocado

juice of 1/2 lime

pinch of cayenne

1 bun (I used a Seeduction bun from Whole Foods)

1/4 apple

Roasted squash + roasted squash seeds

Smash avocado with juice from 1/2 lime + pinch of cayenne
Thinly slice 1/4 apple
Sear a couple slices of pre-roasted squash
Toast bun
Arrange apple slices on bun.
Top with the smashed avocado
Add the seared squash.
Sprinkle with toasted squash seeds and flaky sea salt

Poblano Avocado Soup with Grilled Corn Salad

Each of these recipes is so good on their own, but when you combine the Poblano Avocado Soup with the Corn Salad, it’s absolutely so good! Perfect for late summer when the corn is perfectly sweet. Serve with a bunch of fresh herbs for extra flavor and presentation. ~monique

AVOCADO POBLANO SOUP

1 poblano pepper, grilled or roasted and skin scraped

1 small avocado

¼ cup raw or toasted pepitas (pumpkin seeds)

2 tbls lime

1 garlic clove, crushed

~1 cup coconut milk

salt to taste

Add the poblano, pumpkins seeds, lime, garlic clove, 1/2 tsp salt and coconut milk to the blender, blend on high until smooth.
Add in the avocado and blend to combine again. This should be a really smooth sauce. Add additional coconut milk or water as needed to achieve a desired consistency.
Taste and adjust salt & lime to taste.

GRILLED CORN SALAD

1 garlic clove, minced

2 ears grilled corn, cut off cob

1/4 cup finely diced grilled red onion

1 tbls minced jalapeno

2 tbls olive oil

1 tbls lime juice

1/2 tsp salt, or to taste

Toss the garlic, corn, onion jalapeno, olive oil, lime and salt

Putting it all together:
Place a scoop of the corn salad into soup bowl, pour the avocado soup around it.

Adorn with fresh herbs: Cilantro, basil, mint, fennel or try parsley, oregano, dill

Citrus Avocado Salad

This Citrus Avocado Salad recipe makes 8 servings; it’s a great platter for a brunch or a shower.

Happy Healthy Tip: Avocados have more potassium than bananas, which can reduce blood pressure and help to maintain electrical gradients in the body’s cells.

4 avocados
1 grapefruit, rind removed
1 orange, rind removed
2 small yellow tomatoes
2 tbls champagne vinegar
4 tbls extra virgin olive oil
1 tbls honey

Toppings:
8 mint leaves
1 cup fresh sprouts
8 edible flowers
Coarse salt and fresh black pepper

Whisk the vinegar, oil and honey in a small bowl.

Holding the fruit over the vinaigrette bowl, cut sections out of the grapefruit and orange (juices will drip into the vinaigrette bowl) then dice the fruit segments and place in the bowl. Dice the tomatoes, add to the bowl and toss well.

Slice the avocados in half, remove pit (scoop out of the shell if desired) and set on platter. Fill each avocado cavity with a scoop of the citrus salad.

Garnish each salad with sprouts, a pinch of salt and pepper and a torn mint leaf or two. Drizzle the remaining dressing over each avocado.