Avocado Toast w/ Sun Dried Tomatoes, Poached Egg & Dukkah

On-The-Go Breakfast Series Part V


Avocado Toast w/ Sun Dried Tomatoes, Poached Egg, & Dukkah

Yes, it’s Avocado Toast and I’m in love with it!  It’s not only my go-to breakfast food but it’s my go-to lunch on the weekends and a quick snack whenever.  This is a breakfast food that should definitely be in your on-the-go breakfast rotation.  I encourage you to make this on your own as Avocado Toast has grown in popularity so much so, that you can order it at the trendiest of restaurants and pay the trendiest of monies for it.  How do I know?  Because I have…. for research purposes only though!

To make this ambrosia, food of the gods as it has been euphemistically referred to, you need just avocado, toast and your imagination.  My avocado recipe consists of sun dried tomatoes, a poached egg, grain bread, and my new favorite seasoning, dukkah.  It’s a party in your mouth with a wonderful marriage of flavors.  It is packed with the nutrient potassium and it contains those heart healthy monounsaturated fatty acids.  The good fats. 

Avocado toast is customizable.  You can go plain avo, toast and sea salt or as I said, let your imagination take over by adding thinly sliced cucumbers, radishes, tomatoes, feta cheese, corn and so on.  It’s an empty palate waiting for you to go wild.

So, tell me, how do you avo your toast?  Let me know.



Avocado Toast w/ Sun Dried Tomatoes, Poached Egg, & Dukkah//serves 1

2 pieces whole grain bread
2 tablespoons white wine vinegar
2 eggs, poached
½ cup sundried tomatoes, packed in oil
1 large ripe avocado, sliced or mashed
2 tablespoons Dukkah, optional
Kosher salt and ground pepper

Fill a large sauce pan with water and add vinegar.  Bring to a boil over high heat.  Once boiling, reduce the heat to simmering.  Crack in both eggs and cook for 2 ½ minutes.  The eggs should be oval and still loose in the middle due to the yolks not being set.   Remove with a slotted spoon and set aside.

Toast your bread.  Spoon the sun-dried tomatoes onto each slice of bread.  Next, slice or mash your avocado and arrange on the toasted bread.  Place the poached egg atop of each slice and sprinkle with dukkah, salt and pepper. 

Pear, Cacao, Ginger Buckwheat Muffins

On-The-Go Breakfast Series Part IV


Pear, Cacao, Ginger Buckwheat Muffins!

Welcome Back!  Here is my third recipe part of my On-The-Go Breakfast series.  I love baking muffins, as they are the perfect compact quick and in a hurry food when you’re racing out the door.  I don’t buy muffins out in café’s or bakeries as they are larger than I’d like and are a meal within itself.  You’re full not just after breakfast, but way past lunch time.  I prefer to make them homemade to control the ingredients and they’re so much better for me.  These muffins contain buckwheat flour, a high fiber, high protein flour you can use instead of whole wheat flour. The muffins are moist and loaded with chunks of pear and to top it all off, I added chopped pear and crystallized ginger.  On the go goodness!  If you have been in a breakfast rut, let this week’s breakfast recipes help you break free.

Pear, Cacao, Ginger Buckwheat Muffins//makes 12
Loosely adapted from Alyssa Noui@suppingood

4 firm Bosc pears, medium dice, peeled
Juice of 1 lemon
1 tablespoon brown sugar
¾ cup buckwheat flour
¾ cup almond meal
½ cup unbleached, all-purpose flour
¼ cup light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ginger
1 stick (1/2 cup) butter, melted
2 eggs
¼ cup coconut yogurt
½ cup unsweetened non-dairy milk or any milk of your choice

Preheat oven to 350 degrees

Toss pears with lemon juice and the 1 tablespoon brown sugar.  Allow to macerate for 30 minutes.  Spread a single layer of pears on a parchment lined baking sheet and roast for 15-20 minutes, stirring every 5 minutes.  Roast until brown and tender.

In a large mixing bowl, combine all the dry ingredients.  In a separate bowl or stand mixer, mix the butter, eggs, yogurt and milk.  Add the dry ingredients to the wet ingredients. Mix until well combined. Fold in the diced pear, saving some for garnish.  Evenly divide the batter among 12 paper-lined muffin tins.  Top each muffin with the remaining pear and sprinkle with crystallized ginger.  Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Pumpkin Banana Smoothie

Part II: On-The-Go Breakfast Series


Hey guys!  Welcome to Part II of my On-The-Go Breakfast Series.  Today I bring you a Pumpkin Banana Smoothie made with dates, cinnamon, coconut yogurt, almond milk and maca powder. This is my first time drinking a smoothie with pumpkin and it will not be my last.  Delicious, creamy and fall inspired.  Smoothies are wonderful additions to your breakfast routine, as you can pack all that’s good and good for you in liquid form.  But, take caution and try not to overload your smoothie with tons of fruit, sweeteners, or fruit juice.  The key is to be strategic and intentional with building your smoothie.  Here are my tips for building a great smoothie:

How To Build A Better Smoothie

The Base: Start off with unsweetened non-dairy milk (I use almond milk), coconut water, coconut milk, kefir or regular milk.  Coconut water and coconut milk will add a subtle sweetness to your smoothie.  Try not to use fruit juice as a base as you’ll be increasing the sugar content of the smoothie.

The Add-In’s: Now for the main players.  Add in your favorite fruits and veggies, fresh or frozen, about a ½ cup to 1 ½ cups.  If you remember, freeze your bananas as they will give your smoothies a super creamy texture. Go seasonal as I’ve done here with the Pumpkin Banana Smoothie or use what you have on hand.  You can also go tropical with banana, pineapple and coconut or you can go green and add spinach, kale and dandelion greens.  I’m partial to the green smoothie.  If you have leftover roasted sweet potatoes or cauliflower, add these also.  All of these add-in’s will add different nutrients to your smoothie and tons of fiber so mix it up. 

The Fats: Add in healthy fats to your smoothie such as nuts, nut butters, avocado, flax and coconut oil.  I love adding nut butters to my smoothie.  My favorite after dinner smoothie is Banana, Cacao Powder, and Almond Butter.  It satisfies my sweet tooth as well as my chocolate cravings.

Once you've got down the basics of your smoothie, you can experiment and add protein powders, maca powder, a superfood from Peru with hormone balancing properties and increased energy level benefits, matcha tea, fresh turmeric (anti-inflammatory properties), beet powder, bee pollen, and so on. The possibilities are endless.

I finished off this smoothie with some cacao nibs and a sprinkling of my homemade granola (recipe here).  I was satisfied until lunch and my body thanked me for it.



Pumpkin Banana Smoothie//makes 1 serving, just for you

1 cup non-dairy unsweetened milk
1 frozen banana
¾ cup pumpkin puree, canned or fresh
2 Medjool dates, chopped
½ cup coconut yogurt
1 tablespoon maca powder
1 tsp cinnamon

Cacao Nibs

Add all the ingredients to your blender.  Blend until smooth.  You may need to stop and scrape down the sides until all ingredients are well incorporated.  Add more milk if smoothie is too thick.  Top smoothie with cacao nibs and granola.  Serve immediately.