Avocado toast is just about everywhere, and for good reason. It’s DELICIOUS and good for you too!! You can keep it pure, or mix it up. That’s one of the things I love about food and fashion. You can get inspired by others, and then make it your own. I got this idea from Frugal Feeding‘s Avocado Puff Tart recipe. My mouth started watering the minute I saw it…
We got some yummy artisan bread at the Sunday Farmer’s Market, and I just new I wanted to make a variation of his recipe using it. I had some tomatoes that were on their last legs, so I diced them up, soft boiled some eggs, and dinner was served! SO easy and delicious-total win!!Ingredients
- Loaf of bread (any kind will do-can even use gluten free!)
- Avocado (amount varies on how many people you are going to feed)
- Soft Boiled eggs (I did one per slice of toast)
- Chili Pepper Flakes
- Salt and pepper to taste
- Slice up some bread.
- Mash up the avocado in a bowl and season with a little salt and pepper.
- Dice up the tomotoes
- Soft Boil the eggs. Bring a pot of water to boil. Drop eggs in and let them cook for 8 minutes. Drain water, and immediately cover with cold water to stop them from cooking further.
- Pile everything on the bread and sprinkle with chili flakes (optional).Enjoy!
This is a recipe that my mom used to make for us all the time when we were kids. Obviously, not with Greek Yogurt, but I love substituting it into recipes 🙂 It has more protein and is so thick and creamy!
Added bonus, it’s SO easy to make and only has a few ingredients-score! I made this for our Mother’s Day brunch, and it was a total hit 🙂 Ingredients
- 2 Cups Bisquick
- 1/4 Cup Sugar
- 2 Tablespoons butter softened
- 1 Egg
- 2 5oz containers of Greek Yogurt. I used flavored (one honey and one blackberry)
- 1 Teaspoon Vanilla
(honestly, this got cut off when my mom photocopied the recipe for me, so I guessed haha)
- 1/4 Cup Bisquick
- 1 Tablespoon Brown Sugar
- preheat oven to 375
- Mix all the ingredients for the coffee cake and pour into 8×8 greased pan
- Mix streusel topping and sprinkle over coffee cake mixture
- Bake for 30-45 minutes or until cake bounces back to touch. I prefer under cooking a little 😉
- Can top with a little more Greek Yogurt and fresh berries
Make this basic quiche and get creative with the filling! You can do it with a premade crust or simply crust-less!
- 3 eggs
- 1 c. milk
- ground pepper
- Optional: 1 frozen pie shell (there are good gluten free options out there!)
Filling (Mix & match from the following options – my favorite combos include: just spinach & cheese! Or artichoke, spinach, ham, sundried tomatoes and goat cheese! 🙂
- Ham (Canadian bacon), bacon, smoked salmon
- Cheese (mozzarella, cheddar, parmesan, goat)
- Put the desired filling ingredients in your pie shell or directly in a greased pie pan (I use a 9″ deep dish round pan)
- Put milk & eggs in a blender and mix it up, then pour over filling
- Sprinkle with cheese
Bake @ 350 for 45 minutes or until knife inserted in middle shows firm (non-runny) center
So yummy! A great variation to basic chicken salad.
- 2 cups cooked and diced chicken
- 3 stalks celery
- Handful of frozen peas (optional)
- Handful of cashews, chopped (toasted, optional)
- Handful of raisins, chopped dates and/or grapes
- 1/2 cup mayo
- Juice from 1/2 lemon
- 1 tsp curry powder
- 1 garlic clove, crushed
- Toss salad ingredients in a large bowl
- Whisk dressing ingredients in a separate bowl
- Toss salad with dressing
- Serve warm or chilled