Not exact matches
1) Peel and cut mango,
avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt &
pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil
on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space,
toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla
toast them in various batches) 8)
Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla
Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with
toasted tortilla chips
I think my favorite way to eat
avocado is mashed
on toast with salt and
pepper, but that pudding looks great as well.
Smear some
avocado on either a toritllA wrap or bread and add a scrambled egg
on top, I also like to add pre chopped veggies to it (tomatoes, bell
pepper) and
toast for a minutes, wrap in foil and woilaa!
3) To assemble the
toast: Toast your bread, smear a thick layer of pesto on, thinly slice your avocado and fan over your toast, and finally place your thinly sliced tomato on top and sprinkle with salt & pe
toast:
Toast your bread, smear a thick layer of pesto on, thinly slice your avocado and fan over your toast, and finally place your thinly sliced tomato on top and sprinkle with salt & pe
Toast your bread, smear a thick layer of pesto
on, thinly slice your
avocado and fan over your
toast, and finally place your thinly sliced tomato on top and sprinkle with salt & pe
toast, and finally place your thinly sliced tomato
on top and sprinkle with salt &
pepper.
And when they were
on the verge of stale, I
toasted and topped them with goat cheese, lox,
avocado, and
pepper.
Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with
Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and
Avocado Salad
on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled
Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate Sauce Pupusas!
Happy Spring Salad with Radish, Cucumber, and Pear Italian White Bean Salad with Lemon Kale Bowls Kale Salad with
Toasted Couscous and Hazelnuts Lemony Purple Kale and Sorrel Salad Mango and
Avocado Salad
on Bulgur Wheat Pickled
Peppers and Shallots over Kale, with a Soft - Poached Egg Summer Salad
Toasted gluten - free bread,
avocado sliced
on top, pinch of sea salt, squeeze of lime + sprinkle of crushed red
pepper flakes.
Almond Sauce Stir - Fry Autumn's Best Stuffed Acorn Squash Autumn Millet Bake Baked Falafel with Fava Bean Salad & Harissa Ballpark Nachos Barley Butternut Risotto Bengali Cabbage Curry Best Salad Ever Black & White Chili Blackened Tofu with Creole Sauce Braised Chicken (of the Woods) with Sauerkraut Bulgur Bowl Butternut Chickpea Curry Butternut Chickpea Fritters Butternut Vegetable Risotto Cantaloupe Risotto Carmelized Tofu & Brussels Sprouts «Cheese» Enchiladas with Chili Con TVP «Chicken» and Broccoli in Black Bean Sauce Chickpea & Broccoli Casserole Chiles en Nogada Chinese Orange Tofu & Vegetables Chipotle Butternut Tacos Citrus - Roasted Tofu Collard Green Curry Coriander Tempeh & Zucchini w / Couscous Upma Cornbread Stuffin» Stuffed Acorn Squash Crab» Cakes & Chipotle Tartar Sauce Creamed Sorrel with Lentils
on Toast Crispy Crunchy Tofu Pockets Curry Pie Enchiladas Verde with Cashew Crema Easy - Peasy Pot Pie Farm Fresh Stir - Fry Free - Form Lasagna Ginger - Orange Stir - Fry Green Bean Masala Green Curry Stuffed Banana
Peppers Green Kuri Curry Grilled Potato Pesto Pizza Guinness Pie Herb Roasted Tofu & Fingerling Potatoes Isa's Tempeh Crab Cakes Italian Polenta Bake Jamaican Veggie Patties Japchae Komatsuno Greens in Ginger Miso Sauce Lentil & Eggplant Curry Lentil Quinoa «Falafel» Lightly Seared Chicken of the Woods Mushroom with Basil Polenta and Garlicy Swiss Chard Maple Mustard Glazed Tofu & Brussels Sprouts Okra Bowl Orange Sesame Tofu & Garlicky Swiss Chard Orange - ish Broccoli & Bok Choy Stir Fry Pakistani Red Lentil Dal Pan Roasted Hen of the Woods Mushrooms with Tatsoi Mustard Greens and Pumpkin Maple Polenta Pesto Stuffed Eight Ball Zucchini Plantain & Black Bean Enchiladas Pierogies and Sauerkraut Pistachio Crusted Tofu Pomodori Col Riso Pumpkin & Black Bean Casserole Quinoa Stuffed Acorn Squash Red, Green & Blue Quinoa Roasted Cauliflower Tacos with Blood Orange -
Avocado Salsa Roasted Delicata Squash Root Vegetable Shepherd's Pie Savory Kale & Mushroom Filled Buckwheat Crepes Seitanic Pot Pie Seven Spice Lentil Bulghur Balls Sorghum Risotto Southern BBQ Tofu Spaghetti Squash with Brazil Nut Basil Pesto, Oven Roasted Tomatoes, & Spinach Southwestern Sweet Potato Shepherd's Pie Stewed Eggplant & Okra Stuffed Acorn Squash Stuffin» Stuffed Acorn Squash Stuffed Cabbage Sugar Snap Peas & Millet Bowl Summer Stuffed Portobellos Summer Tomato Tart Sweet Potato Falafel Sweet Potato Kale Balls Sweet & Sour Stir - fry Southern Fried Chicken of the Woods Mushrooms Szechuan Eggplant Tacos Al Pastor Taco Pie Tempeh Curry Tempeh Tacos Thai Basil Eggplant Thai Inspired Garden Curry Tomato Basil Polenta Stacks TunaNOT Casserole Tteokbokki VegLoaf Veggie Lentil Loaf White Ruffle Eggplants Stuffed with Ginger Sesame Zucchini Noodles Yemenite Eggplant Casserole
If I'm in a hurry, I just
toast two slices of bread, top it with one whole mashed
avocado, and sprinkle a pinch of sea salt, black
pepper, and cayenne
pepper on top.
Healthy snacks: Energy truffles, Nana ice cream, Energy bars, Kale and hot
pepper grilled cheese sandwich, Energizing smoothie,
Avocado and eggs
on flatbread, Lemon coconut bites, Dark chocolate pomegranate seed bites, Sesame squares, Ricotta and cucumber
toasts.
Cucumbers, lettuce, tomato, red onion,
avocado, salt and
pepper on toasted multi-grain Power Bread with mayo and Dijon mustard
Alto Adige Speck Wrapped Melon and Baby Greens Aranitas Con Mojo ~ Shredded Green Plantain Fritters with Garlic Onion Sauce Bacon Wrapped Dates with Chorizo and Goat Cheese BBQ Bacon Wrapped Shrimp Blue Baby Potato Salad Deconstructed Caramelized Onion and Brie Mini Croissants Cheddar Garlic Crackers with Parsley & Pecans Cheesy Mini Biscuits with Sun - Dried Tomato Pesto Corn Bread Tartlets with Ricotta and Tomato Crispy California
Avocado Taco with Chipotle Corn Relish Danish Smorrebrod ~ Herring & Apples
on Rye DIY Gyoza Wrappers Empanadas ~ Sweet Potato and Turkey with Mango Chutney Dipping Sauce Fried Green Tomatoes with Tomato Brown Sugar Chutney Garlic Buttered Crostini with Rustic Kale Pesto Gooey Cheddar Bread Hawaiian SPAM Musubi Jumbo Lump Crab Cakes with Jalapeno Cilantro Crema Kalamata Olive & Sun - Dried Tomato
on Pesto
Toasts Kalamata Olive Tapenade and Ricotta Crostini Kalamata Olive Tapenade II Maple - Pecan Bread Mini Lemon Tartlets Mushroom and Spinach Quiche with Shredded Potato Crust Mushroom Stuffed Duchesse Potato Skins Parmesan Panko Zucchini Fries Pecorino Potato Pops with Smokey Chipotle Sauce Peruvian White Fish Ceviche with Aji Amarillo
Peppers Roasted Shrimp and Pineapple Salad Savory Bread
Toasts with Alta Badia Cheese Scallion Pancakes Korean - Style with Lemon Soy Dipping Sauce Shrimp Salad Sandwich with Spicy Lime Aioli Smoked Salmon Tomato Cups Spanikopita with Filo, Spinach and Feta Cheese Spicy Grilled Shrimp with Green Yuzu Kosho Pesto Spicy Korean BBQ Turkey Sliders with Sesame Ginger Slaw Spicy Sausage Pizza Stuffed Mushrooms Spinach Crepe Spirals with Cream Cheese, Sun - Dried Tomatoes & Pine Nuts Spinach Dip ~ The Best
on the Planet Spirited Fruit and Cheese
on Wheat Crackers Spinach & Feta Quiche with Kalamata Olive Tapenade Spring Rolls with 8 Dipping Sauces Summer Savory Stuffed Mushrooms Three Cheese Stuffed Puff Pastry Pinwheels Tomato Bruschetta
Mix the salt,
pepper, and chickpeas (if using) in with the mashed
avocado, and then spread the mixture
on your 2 slices of
toast.
Personally, I love to spread a layer of vegan mayo
on my
toast first, and mix in some salt & freshly ground
pepper with my
avocado, but that's about it!
In L.A. I'd wake up slowly, take time to get hungry, and eventually make some
toast with
avocado, red chile
pepper flakes, and a poached egg
on top.
A simple - yet - game - changing spin
on avocado toast: give the bread a good rub with sweet, tender roasted garlic (and then top with hemp seeds and crushed red
pepper).
Spread the
avocado on the
toast and top with the egg, pine nuts, salt and
pepper — or anything else you choose.
I fry or poach an egg I
toast 2 pieces of sourdough bread (use whatever bread you'd like that's just my fave) instead of butter etc I use coconut oil then I mash up whole or half an
avocado depending
on how hungry I am squeeze some 1/4 lime or lemon into avo spread it
on top of the
toast and sprinkle salt and
pepper as well as some pine nuts (or anything else you'd like to top it with) and when I have tomatoes I like to cut up a few and add them as well.
I put a little bit of truffle oil over the
avocado with salt and
pepper on delicious whole wheat
toast.
Mash one quarter of a ripe
avocado on rye
toast and season with salt,
pepper and a dash of lemon juice.
Sardines
on toast recipe: Gluten - free bread, mayo /
avocado, sardines, sliced hardboiled eggs, thinly sliced onion, thin slices of tomato, capers, salt and
pepper.
B / f 2 eggs dry fried,
on wholemeal
toast, coffee slim milk no sugar, Break 50g greek yogurt with about 8 almonds, frozen raspberries and cinnamon Lunch Mixed leaves, roast
peppers, grated carrot, half an
avocado, poached salmon / chicken / tuna and some
toasted cashews or walnuts Dinner veggies and lean protein
My mom and I made our favorite
avocado toast with egg whites, sea salt,
pepper, and some paprika and cumin
on top.
Mantuano is also putting a twist
on the most Instagrammed food ever,
avocado toast, with pickled serrano
peppers and pistachio.
Menu items will vary daily: Continental Breakfast (Pre-first course and available throughout breakfast): Fresh Baked Pastry of the Day House - made Honey Granola Assorted Clover Yogurt First Course: Olea olive oil rosemary muffin or biscuit House - made cherry lime preserves and seasonal fruit Fruit smoothie shooter and seasonal fruit Second Course Entree: Poached farm egg
on cheesy grits fritter and wilted mustard greens, with creole butter emulsion and Hobbs bacon and Whole wheat strawberry pancakes with lemon mascarpone and basil seed syrup Cachapa with barbacoa short ribs,
avocado tomato salsa, chiles, queso fresco and a sunny - side up fried egg and Key lime pancakes with graham streusel and cream cheese syrup Scrambled eggs with summer squash potato gruyere gratin, roasted red
pepper arrabbiata, and an Italian sausage patty and Sweet garam masala French
toast, peach compote,
toasted macadamia, and lychee panna cotta Chilled summer fruit soup with whipped crème fraiche, lemon verbena oil, and lime - scented grapes and Soft scrambled eggs with crab, roasted crab and toybox tomato salad, lemon basil dressing, crumbled bacon, and grilled sourdough bread