Hello Friends,
I’m tattling on myself to you that, we’ve had domino's pizza night one to many times these last 6 weeks. I know no big deal, BUT when it comes to home cooked meals I pride myself on them. I’m still learning the art of FOOD is FOOD, and enjoy that vs lets beat ourselves up for eating take out. Also, when you have sports that fill up six days of our week, sometimes take out is the “easiest” thing.
This year, I made a little promise to myself that I would get better at meal prep during these sports seasons. My weakness is I’m not a huge fan of the insta pot, or sitting there on a Sunday chopping all the veg for the week, or obsessively planning a meal list. Instead, I like to stock my cabinets and fridge with items I know I can whip up quickly. For instance, having a hardy sourdough bread on hand, fresh veggies, canned beans, tomatoes and even a pre-canned tomato sauce. Another thing I love is big batch cooking, which would be doubling or even tripling a recipe, that I can freeze or we eat later in the week.
I’m still learning this whole kids in sports “juggle”, so we’ve got those “not so perfect” meal weeks in there and that's okay too!
When nights get late and I don’t order takeout, we’ll have “snack dinner” which includes, some sort of hummus and veg. Avocado toast, maybe even through a fried egg on top for good measure. It's simple and easy when you get home at 7:30 at night, feel me?
Now, let's make some toast.
Cheers friends,
Nicole
Yet Another “AVOCADO TOAST” with radish, cilantro, lime and garlic (if you dare) RECIPE**
Ingredients :
- 1 loaf of your favorite bread
- 4 ripe enough avocados
- 1 bunch of cilantro
- 2 limes
- 1 bunch baby radish
- 1 bunch of watermelon radish
- 1 tablespoon MCT OIL
- Good quality Extra Virgin Olive oil for toast ( as needed)
- Kosher Salt
- Crushed red Pepper flakes
- Pepper
Other items you’ll need: Large bowl to mash avocados, fork, toaster or oven.
DIRECTIONS:
- With a chef knife slice your avocado in half, stab the middle of the pit of the avocado with your knife and slowly twist the pit, it should come right out. With a spoon, spoon out both sides of the avocado into your bowl. Repeat this step with all of your avocados. Slice and squeeze 1 half of lime into your bowl. Add the MCT oil. Mix around a bit. Roughly chop your cilantro, excluding the stems, add about 2 tablespoons to your bowl. Set aside rest in case you’d like it.
- Thinly slice your garlic clove. Add to the bowl. Then with your fork mash your avocado mixture, add the salt and pepper to taste. This is the part where you can get creative, if you like more lime add it, or cilantro, even the garlic. Just be sure to taste before adding each ingredient.
- Prepare your radish, clean and remove the leaves. Which if you’d like to keep them wash and chop them to add to your toast later. Thinly slice both the red radish and watermelon.
- Make your toast. I like to heat the oven to 400 degrees and put all the toast on a large sheet pan, or you can toast using a toaster.
- When toast finishes, spread an even amount of olive oil all over the toasts. Then a good helping of your avocado mixture. Top with radish and a pinch of salt, and sprinkle of EVOO if desired.
- Enjoy.
