Avocado Toast

I have to admit I’m a complete “avocado toast” convert! Once I discovered avocado toast, it became my go-to breakfast just about every day. It’s a pretty basic concept… a piece of toast with some mashed avocado on top and maybe a little sea salt. It’s so filling and satisfying and super-easy (assuming that you have ripe avocados on hand).

Here are a few tips when buying and storing avocados:
– Try to choose avocados that are somewhat soft to the feel (not mushy and not rock-hard)
Keep at room temperature on a counter at home for a few days (I keep mine in my fruit bowl) until they are nice and ripe, but not mushy. (If they are near other ripe fruit, like bananas, they will ripen even faster)
Store ripe avocados in the fridge. This will stop the ripening process and you have a much longer window of time to use them.
– Once you cut into an avocado, you can store the remainder of the avocado in the fridge as long as the pit is intact. One avocado might make two or three servings of avocado toast and you can just keep storing it in the fridge for two or three days.

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Four easy steps!HCV_AvocadoToast - 1
1. Make toast (Any type of bread will do!)
2. Slice some avocado and lay on toast (I just cut a large wedge, peel off skin and slice)
3. Mash avocado slices with a fork
4. Sprinkle with a little salt and add toppings if desired

 

 

HCV_AvocadoToast - 1 (3)Recently, I saw an online post depicting many beautiful variations of avocado toast and toppings, so I decided to start jazzing up my own avocado toast! I’ve been experimenting with many different toppings lately, especially since a lot of beautiful produce is coming into season! Here are some recent variations I’ve made. (clockwise)
– Arugula and chopped tomato
– Cucumber, radish and parsley
– Heirloom tomato and cilantro
– Strawberries and mint

Get creative and enjoy!

Not’cho Ordinary Nachos

Nachos are one of my favorite things in the world to eat! They usually don’t have the reputation for being healthy though (especially when ordering out!), and they typically include things like taco meat/chili, cheese and sour cream. Luckily it doesn’t have to be this way! My plant-based version is much healthier and superyummy!
(Note: These ingredients also work for a veggie taco night! Just substitute taco shells.)HCV - 1 (6)

Tortilla chips (healthy/organic brand)
1 can chili beans in sauce
1 small can sliced black olives
1 small can green chilis
Salsa (healthy/organic brand)
Optional: Daiya dairy-free cheese

Lettuce, chopped/shredded
Tomato, diced small
Green onions, chopped small
Avocado
Lime
Cilantro

Make guacamole by mashing avocados with fresh lime juice, salt and cilantro.

Preheat oven to 350 degrees
Spread tortilla chips on baking sheet
Mash chili beans w/sauce (I use a potato masher) and stir in taco seasonings (or any seasonings or hot sauce you like)
Spoon bean mixture over tortilla chips
Sprinkle with a little shredded dairy-free cheese if you’d like
Bake 10-12 min

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Now everyone can add their own toppings… lettuce, tomato, green onions, black olives, green chilis, salsa, guacamole and fresh lime.

Yum!

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