One of my favorite things about being an adult is the slow, beautiful, sometimes difficult process of learning how to actually take care of myself.
I feel like for myself and a lot of my friends there is this gap to leap.
The gap between when mom’s home cooked meals stop and proper adult life meals start.
That gap is filled with take out, pizza, cereal, and the infamous
RAMEN NOODLES 🍜
and all the other sugar coated, sauce covered, shiny wrapped garbage our society pushes off as food.
It wasn’t until about the age of 25 that I started to close that gap and focus on food that was actually good for me,
Food that will actually sustain my health and allow me to function how a healthy young adult should.
Grocery shopping has quickly become one of my favorite pastimes.
Building my “mental recipes book”,
Learning what my tastebuds are actually capable of,
and being able to share my new found skills of real cooking is a triple bonus.
Today I’m going to share with you one of my go-to breakfast meals –
I honestly don’t think I had eaten an avocado (except for pre-mushed restaurant guacamole) until my mid-twenties.
Since discovering avocado and learning how good it really is I can’t seem to get enough.
So here’s how I make avocado toast.
1 avocado (you want to look for one that is slightly darker and softer, not mushy though, it’s an art)
2 sweet peppers
1 spicy pepper (optional)
1 green onion
2 garlic cloves
2 pieces of whole wheat toast
shredded cheese (optional)
Start by dicing up the peppers, onion & garlic into small pieces according to your taste.
throw the butter into a regular sized frying pan over medium-low heat.
next add the diced veggies to the pan allowing them to simmer for a few minutes.
Watch them close and you will get the feel of how much you like to cook them.
I prefer mine to just start browning on the edges, for those of you not fancy to culinary terms this is called caramelizing.
While the veggies are caramelizing cut your avocado up.
This is an easy process.
I take the avocado and cut vertically down into it allowing the knife to make contact with the seed in the middle.
then simply rotate the avocado around until you have separated the two sides.
finally use your knife to softly cut the avocado into cubes inside of the skin. Be careful not to cut all the way through the skin.
It’s okay if you don’t do it perfectly, you can take a spoon and scrape out any remaining avocado bits.
When your veggies are browned to your liking add another small piece of butter then drop in the avocado.
Allow it to slowly heat up in the butter tossing the whole mix here and there so everything is mixed and covered with hot simmering butter 👌🏻
(You can add a little pinch of salt & pepper at this point if you’d like)
Now the trick is to just heat up the avocado. Softening it a little bit.
When it’s hot and buttery and the mix feels ready take it out and put it into a bowl.
Then start your eggs in the pan and toast in the oven. (Or toaster)
While the eggs are cooking finish the avocado mix by mashing it up with a fork.
(This is the part where I sometimes add shredded cheese)
Don’t sweat on making it perfect.
When your toast is toasted to your liking take it out. Spread on your fresh delicious avocado mix. Top it with an egg (also some Cholula’s hot sauce 👌🏻) and throw a clementine on the side for good measure.
This meal takes me 10 minutes.
It’s delicious and has numerous health benefits such as lowering blood pressure and cholesterol.
I make this meal 3 times a week.
It never gets old because I change out the veggies I mix in and the style of bread I use.
I hope you find some inspiration to try making this yourself.
And please, don’t deprive yourself of the artful beauty that is eating. We have to do it 3 times a day every day our whole life, so why not do it right.