Avocado Toast

My favorite breakfast/lunch lately is avocado toast! For breakfast I tend to keep it simple with avocado, bread and some spices but for lunch I like to add different toppings for yummy flavor combinations. This is my favorite combo yet! I feel like this isn't even worth of being a recipe because I just got random things from my fridge and pantry and kind of threw it together. But the "recipe" is below :)

Avocado Toast

Serves 1

Ingredients:

1 slice of bread (I love using Dave's Killer Bread)
1/2 avocado
big handful of greens (I like using a spinach, kale and chard mix from Costco)
1 egg
oil (I love using avocado oil or ghee)
feta
crushed red pepper flakes
pumpkin seeds
salt & pepper
splash of lemon juice

Directions:

Toast the slice of bread in a toaster. Start sautéing the green with the splash of lemon juice in a pan. Cook just until it is all wilted. Remove the cooked greens from the pan and put to the side. To the same pan add a little oil and the egg. Fry the egg and flip carefully so you don't break the yoke. Mash up 1/4 avocado roughly and spread it across the toast. Slice the remaining 1/4 avocado and save to put it on top. Add the sautéed greens on top and then the fried egg. Next add the remaining 1/4 sliced avocado next. Sprinkle with salt, pepper, crushed red pepper flakes, pumpkin seeds, and feta. Enjoy!

sushi.

for our one year anniversary we decided to finally try making sushi ourselves. we got all of the utensils for our wedding and they had sat in the drawers long enough :) this was our first time we made it on our own, so we definitely know how to improve for the next time but here is what we did.

INGREDIENTS:

- 3 cups Calrose rice
- Rice wine vinegar
- Raw tuna steak, frozen
- Raw salmon, fresh or frozen
- Seaweed/Nori
- Panko breaded shrimp, frozen
- 2 cucumbers
- 3 avocados
- 1 lemon
- 1/4 bundle of Cilantro
- Less-sodium soy sauce
- Wasabi
- Siracha
- Tobiko (we used the regular Orange and Wasabi Flavor)
- Ginger


UNTENSILS:

- Rolling mat
- Saran wrap
- Serrated knife
- Soy sauce bowls
- Chopsticks
- Lots of plates and platters


PREPARATIONS:

1. Start cooking rice (we just threw it in our rice cooker.) Meanwhile let tuna and tobiko thaw. Bake Panko shrimp according to its directions on packing.

2. Wash and cut the cucumbers and avocado in long strips, lemon into thin wedges, trim the long stem off the cilantro.

3. After rice is cooked let cool to room temp and then mix in a capful of rice wine vinegar.

4. When the fish is thawed cut into long strips along with veggies.

DIRECTIONS:

1. Start by putting a sheet of saran wrap on top of your rolling mat, then put a sheet of seaweed on top of that

2. Add a scoop of rice on top of your sea. Use enough to cover the whole seaweed in a very thin layer. (Be careful not to mush the rice when spreading. ) Once it is spread out flip it upside down,(so the rice is facing down and the seaweed in up) in order to make an inside out roll.

3. Choose whatever ingredients you want inside. The possibilities are endless but i always like to have cucumber and avocado inside all of my rolls. Line the ingredients along the bottom edge of the seaweed, and then roll the mat over top and squeeze tight. 

4. Peel the saran wrap off and then you can add tobiko, and whatever sauce you want. Don't forget to mix the wasabi in the soy sauce and eat away!