Toast Time

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Here are a few creative ways to add a bit of diversity to your everyday morning toast during this festive holiday season!

Toast with Raspberry Spread and Almond Butter
Ingredients
1 teaspoon chia seeds
1/2 teaspoon maple syrup
1/8 teaspoon cinnamon
1/4 cup raspberry
Salted almond butter
1 piece gluten free toast or toast of choice

Directions
Place all ingredients, except almond butter and toast, in a small bowl and smash together with a fork. Allow to sit for atleast 10 minutes. Spread almond butter then top with raspberry mixture and a sprinkle of cinnamon.

Garlic, Cumin and Spinach Toast with Fresh Tomato
Ingredients
1 teaspoon olive oil
1/2 teaspoon garlic, minced
1/8 teaspoon cumin powder
1 cup fresh spinach
Sprinkle of lemon zest
Sprinkle of sea salt and black pepper
A few pieces of thinly sliced tomato
1 piece gluten free toast or toast of choice

Directions
Place the olive oil in a pan over low-medium heat and allow to heat up, approximately 15 seconds. Add the minced garlic and cumin powder, cook for about 20 seconds, be careful not to burn the garlic. Add the spinach and lemon zest. Gently, using a spatula, move the spinach around until wilted. Remove from heat, place on piece of toast and top with tiny sliced tomatoes and a sprinkle of sea salt and black pepper.

Avocado, Egg and Sprout Toast
Ingredients
1/4 avocado
1 egg, poached
Sprouts, any kind you desire, enough to cover one piece of toast
Hemp oil, to drizzle
Sprinkle of sea salt and black pepper
1 piece gluten free toast or toast of choice

Directions
Bring a pot of water to a boil. Once boiled, add whole egg and cook for 7 minutes. While the egg is cooking, spread the avocado on the piece of toast evenly. Once the egg is done cooking, gently peel and slice thinly, place on top of avocado and and add a small handful of sprouts (as much as you desire) on top. Add a drizzle of hemp oil and a sprinkle of sea salt and black pepper.