Breadless Toast: Madness, Genius or Just Plain Deliciousness?

Today’s kitchen creation is being served with a confession on the side.

I’m not a bread person.

Did you even know that’s a thing? To not like bread? My secret shame. Nope, can’t even order avocado¬†toast for¬†Sunday Brunch despite my all-consuming avoddiction (P.S. that word DOES¬†exist. Look it up).

But *insert sigh of relief* order is now restored to the galaxy because¬†I’ve discovered a breadless alternative‚ÄĒsweet potato toast. A.K.A. the latest foodie trend currently taking over my life. Forreal.

And if plant-based + gluten-free + downright delectable sounds like the ultimate jam, then prepare for a takeover on your life too.

I rest my case. Times three, in fact. Because you’re about to experience…

sweet potato toast three ways

Just grab a¬†sweet potato, then go culinary crazy¬†with¬†all¬†the¬†fixings. And here’s some inspo to get those creative juices (not to mention, appetite!)¬†flowing.


Ingredients:

sweet potato toast savory ingredients2 tbsp. Extra Virgin Olive Oil

1 small can Chickpeas

1/2 tsp. Ground Paprika

1/4 tsp. Ground Cumin

1 Juiced Lemon

                             sweet potato toast sweet ingredients

2 tbsp. Chopped Raw Almonds

1 tbsp. Organic Almond Butter

1/2 tsp. Ground Cinnamon

1/2 Sliced Apple

sweet potato toast spicy ingredients

1/2 tsp. Sriracha Sauce

4-5 Spinach Leaves

1/2 Hass Avocado

1/4 tsp. Sea Salt

                                                                                                                   


 Preparation:

  1. Cut the Potato into 3 slices about, 1/4-inch thick, leaving the skin on.
  2. Put each slice in a toaster and cook for 5 minutes, or until the texture becomes pliable but still firm.
  3. Drain and rinse the Chickpeas, then transfer 1/2 into a food processor.
  4. Add the Lemon and 1 tbsp. Olive Oil, then puree this mixture until a hummus consistency forms.
  5. Place the remaining Chickpeas on a foil-lined baking sheet and pre-heat the oven to 375 degrees.
  6. Drizzle them with 1 tbsp. Olive Oil, Cumin and Paprika, then cook in the oven for 10 minutes, or until the Chickpeas become crispy.
  7. Spread the hummus over the first Potato slice and top with the roasted Chickpeas to make savory toast.
  8. Chop the Almonds coarsely and slice the Apple, then spread Almond Butter over the second Potato slice.
  9. Top with the Apples, Almonds and Cinnamon to make sweet toast.
  10. Mash the Avocado until a guacamole consistency forms and spread over the third Potato slice.
  11. Top with the Spinach and Sea Salt, then drizzle on Sriracha to make spicy toast.

Seriously…moment of silent introspection for these wondrous little tubers.

Alright, moment over. Girl’s gotta eat!

Superfood Spotlight: Edamame Goes Green for Spring

With the weather warming up‚ÄĒor¬†heating¬†up¬†if you’re a Sunshine State dweller like me‚ÄĒin preparation for¬†glorious spring, this time of year makes me crave all things green.¬†Especially in the kitchen, amiright?!

And because I’m feeling Green Goddess-y at the moment, my latest recipe sorta resembles a leprechaun explosion. St. Patrick’s Day is next week, after all! The perfect appetizer¬†for a weekend¬†cookout, this fresh and vibrant take on hummus¬†is also loaded with plant-based protein.

Gotta love health benefits disguised as flavor bombs, so feature this superfood spread at your next happy hour. Talk about a hit throughout swimsuit season!

Note: The recipe yields 6-8 servings, so you might need to adjust the ingredient count for larger gatherings. 

superfood snacking edamame hummus

Ingredients: 

1/2 c. Edamame (shelled)

2 tbsp. Grapeseed Oil

1 Garlic Clove (minced)

1 Lemon (juiced)

1/2 tsp. Cumin

1/4 tsp. Sea Salt

2 Thyme Sprigs

Preparation:

  1. Pre-heat a saucepan, filled with about 1 1/2 cups of Water, on a high stovetop setting.
  2. When the water reaches a boil, add the Edamame and reduce to a simmer until the they have cooked thoroughly.
  3. Turn off the heat and drain the edamame through a colander, then transfer them into a food processor or blender.
  4. Add the other Ingredients to the food processor or blender, then puree until smooth.

Serving Suggestion:

For a gluten-free alternative to store bought crackers or pita bread, enjoy this¬†Hummus¬†with sliced avocado and julienned tubers‚ÄĒlike carrots or parsnips.¬†This is also a deceptively delicious way to entice the kiddos with fresh veggies during those after-school snack attacks!