My friend, colleague, and vegetarian food blogger Janel Ovrut Funk has an AWESOME idea to share for breakfast. She knows how much I value healthy fats in the diet and deplore the fat-free craze of the 90’s that seems to be hanging around in our cultural consciousness. So thank you Janel for this post for today! To read more of Janel’s fabulous blog, check her out here. In fact, I should also note that this original post is located here.
Lately the majority of my breakfasts have been this cranberry-oat amazingness that I whip up once a week in my slow cooker, or this new high fiber, high protein cereal from Attune. But every so often I crave something savory and have been getting my fill of healthy fats from avocados. I originally didn’t think this “recipe” was worthy of posting, but whenever I put a picture of it up on my Instagram feed, my followers are intrigued, and many have told me they were inspired to make it too. Always looking to inspire others to eat well and get creative with food, I decided to share here as well.
1 ripe avocado
Frank’s hot sauce (essential!)
Whole wheat bread
Fork-mash avocado into a small bowl. Mix in a tablespoon or two of fresh or bottled lemon juice. Add in a pinch of sea salt to taste.
Spread on your favorite whole wheat toast, bagel, bread, pita, or whatever vehicle you want to get the avocado mash into your mouth.
Drizzle with Frank’s hot sauce. It must be Frank’s! I bought Frank’s for the first time this year and GAME CHANGER. I really do put that $*^# on everything. No other hot sauce compares. And for all you spice-phobes, it’s not terribly spicy if you buy the Buffalo wing variety.
The most recent time I had this, I spread my avocado mash on homemade whole wheat bread. I unearthed a package of Bob’s Red Mill 100% Whole Wheat Bread Mix from the back of my kitchen cabinet, dumped all the contents into my bread machine, crossed my fingers, and turned it on. A few hours later I had a perfect loaf of whole wheat bread. I’m always shocked when I successfully make a loaf! Thick and crusty, it made the perfect hearty base for this breakfast. Occasionally I’ll pair this with a hardboiled egg for protein and a juicy Clementine for a touch of sweet. Typically if I don’t have this for breakfast, I’ll enjoy it later in the day for lunch.