For the toast: 3 ripe, California Avocados, peeled, halved and pitted Freshly squeezed lemon juice Kosher salt Freshly ground black pepper 4
slices of toasted sourdough bread Fresh dill, for sprinkling
Not exact matches
Perfect to top a
slice of slightly
toasted sourdough smeared with goat cheese and maybe a spot
of pesto — in fact that's exactly what my 16 year old son requested for his birthday dinner in January (they froze fairly well, but not as good as freshly made).
Here are some
of my favorite additions:
toasted pine nuts, capers, olives, a handful
of cooked quinoa,
sliced baked tofu (from a package is fine),
sliced warm Chickpea Cutlets (or any chicken - y thing), garlicky
sourdough croutons, vegan bacon, (deep breath... ok, proceed), tempeh (Chimichurri or Garlicky Thyme), grilled seitan, grilled asparagus, grilled portobello, roasted squash.
Pile on the chicken, top with
sliced avocado, then finish with the last piece
of toasted sourdough.
loves the bread and has a
toasted slice with her breakfast in the morning, which I feel good about because gluten - free
sourdough may be beneficial in the healing
of the gut due to the growth
of good bacteria (lactobacilli is one) during fermentation
of the
sourdough.
Serve the burgers on a
toasted slice of sourdough bread layered with
sliced tomato.
Toast a
slice of bread (I like
sourdough or a really seedy whole grain), and in the mean time, mash the egg mixture up.
In this recipe, Nigella uses a water baths to whip up a creamy and luxurious garlic flavored yogurt that is then served with a poached egg (she likes lemon juice instead
of vinegar which gives a much more pleasant fragrance) and some
toasted buttered
sourdough slices and before I forget a generous drizzle
of browned butter seasoned with Aleppo pepper.
french
toast 1 ripe, 8 - inch banana (about 2/3 cup mashed) 1/2 cup plain plant milk (I used soy) 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 4 thick
slices of sturdy bread (such as whole grain
sourdough)
Think 200 g yoghurt with berries and a handful
of almonds (44 g carbs / 20 g fat / 38 g protein) OR 2
slices of wholegrain or
sourdough toast with avocado and 2 poached eggs (26 g carbs / 83 g healthy fat / 22 g protein).
200 g yoghurt with berries and a handful
of almonds OR 2
slices of wholegrain or
sourdough toast with avocado and 2 poached eggs.
Toast two thick
slices of crusty bread (we love
sourdough!).
Another favorite is a
slice of toasted gluten - free
sourdough bread with a good slather
of Justin's almond butter and some berries on top
of my favorite smoothie recipe: coconut milk, blueberries, 1 - 2 tbsp.
INGREDIENTS French
Toast: 2
slices of sourdough bread 1 egg 2 Tbsp unsweetened almond milk 1/4 tsp vanilla extract ⅛ tsp cinnamon 1 tsp pure maple syrup 1/3 cup unsweetened shredded coconut (Native Forest) 1/2 Tbsp coconut oil
3 Tbs Olive Oil 4 - 6 Cloves Garlic, minced (optional) 2 28 oz Cans Organic Tomatoes, blended 2 tsp Salt 4 tsp Dried Italian Herbs Olive Oil, for drizzling 2 - 3 Medium Eggplants, peeled 8 - 10 Large
Slices of Sourdough Bread 1 Cup Breadcrumbs (or 2 more pieces
of bread for
toasting and food processing) 1 - 2 Large, Ripe Tomatoes, fresh, for garnish Basil, for garnish
Sprinkle with paprika, add the second
slice of sourdough and
toast for a few minutes.