First things first, today’s recipe is definitely 100% a glorified version of avocado toast. But is that really a problem? Nope, because in reality we all need more ways to eat more avocados in life.
Now that’s we’ve got that out of the way, how’s your week going?
I know we haven’t even made it past hump day yet but it only seems right to ask. I’ve got *insert rihanna singing voice here* workworkworkworkworkwork to catch up on before a much needed vacation next week, but that’s okay when I get to set up shop at one of my favorite coffee spots for a couple of hours and knock off things from my checklist. Besides getting to pretend that coffee shops are my office, I’ve been working on a very necessary habit that everyone should have in life: eating breakfast. Having an early morning class schedule does not lend itself to breakfast inspiration, instead just making me grab a full water bottle and Luna bar (I’ve recently become obsessed with Luna bars and am on team smores and chocolate dipped coconut!!) to go and eat in class where I’m that one person who tries so hard not to make the granola bar wrapper crinkle too loudly while my professor tries to ignite an interesting discussion about last night’s marketing case about a made up grocery store at 8am.
I’m not always bad at making sure I eat breakfast, on late mornings I try and blend up a smoothie or cook up an egg or two, but my real breakfast kryptonite is avocado toast. The million-some posts on instagram with #avocadotoast are proof that I am not alone in this adoration for sliced avo on a perfectly toasted piece of bakery bread, maybe topped with a runny egg or a big squeeze of lime and coarse sea salt. I’m telling you, if there was one thing that I could eat for every meal for the rest of my life, this would be it. I have an obsession and it doesn’t even matter because of all the obsessions, this is the best one to have.
In lieu of my constant need to be fueled by avocados, I’m sharing three of my favorite ways to eat an avocado toast and the best part is that I discovered that eating an avo on naan is life changing. This recipe may or may not be my way of coming up with an excuse to eat naan for breakfast, but that’s okay I think. Because naan is the best. It’s chewy but still sturdy and lends itself to being a blank canvas in terms of being topped with delicious things. Speaking of, The Kitchn posted this article with a bunch of other fun ways to incorporate more naan in your life.
What do you like on your avocado toast? Are you a microgreens and pickled peppers type of person or a lover of a seeded bread with lemon juice and black pepper?
Here are my 3 versions of an avocado naan, and find the recipe for the pickled beets below:
salt & pepper
dollop of greek yogurt
overnight pickled beets
1. in a stovetop pan, bring the water, olive oil, vinegar, lemon juice, and brown sugar to a simmer until the sugar has dissolved.
2. in a mason jar add the sliced beet, shallot slices, and all the spices.
3. pour the liquid into the mason jar over all the spices. put the lid on the jar and let beets sit in the fridge overnight for about 12 hours.
4. serve with your favorite vegetables or on top of toasts for extra flavor!
yield: serves 2
time: 10 minutes prep, overnight
1 beet thinly sliced
1/3 cup water
1/8 cup olive oil
1/6 cup white wine vinegar
juice from 1/2 lemon
1/6 cup brown sugar
1 small shallot sliced
1 cinnamon stick
1/4 tsp salt
1/4 tsp brown mustard seeds
1/4 tsp fennel seeds
1/8 tsp red chili flakes