Made best with:

a very nutty whole grain bread, toasted (2 slices); peanut butter, preferably a natural or organic type (I have yet to experiment with almond butter or other nut butters; 1 fresh avocado; agave nectar; bananas, sliced in to little circles (optional); chia seeds!

Three blog posts within a week! Well, if anything, Coronavirus certainly is improving my blog-writing tendencies. It is also making me extremely conscious of not eating too much. I am too scared to venture out to the grocery store! Takeout for us stopped a long time ago, too. So, that simply means I am thinking about snacks/meals that help me stay fuller longer, and this avocado toast is one of my go-to’s lately. The only problem is that avocados do not store well, so I find myself using an entire avocado for two pieces of toast. And man, they are pricey! $2 a pop in some cases!

I have always wanted to like avocado toast but have never really gotten into it. Avocado toast seems too California-hip, Venice Beach brunch chic - something I just am not. I think at one point I wanted to be, but I overall am just not a “big breakfast” person. And I associate toast with breakfast. Also, for the record, I would never order toast…even avocado toast…at a restaurant for brunch. Bring on the french toast and short stacks! No, no. I am much more of a true Italian when it comes to breakfast…a big cornetto with a foamy cappuccino is much more my preference. Ah, take me back to my #coffeediaries days.

This recipe is good enough to share. A friend at work gave me the idea of topping my avocado toast with honey, which I subbed out with agave nectar, and it transformed the taste into something bearable. Not only is it bearable - it is delicious! A blend of healthy fats, lotsa grains and fiber, and it keeps me full. I started having it a few times a week for lunch and it is molto buono!

ciao, xo