I was all about easy meals at our cottage last week and avocado toast on Ezekiel bread for dinner was one of them. Three days in a row in fact. Well, for me at least. Mark had skipjack tuna toasts with a little mustard and tahini mixed in along with sliced onion and tomato on top. While I avoided buying tuna for many years due to the mercury, I’ve since learned that skipjack has a lot less mercury in it than albacore tuna. Albacore has 3 times as much mercury on average. So when I saw the clean ingredient skipjack tuna packs at Trader Joe’s this year, I decided to grab one and try it out. Funny enough, I tried it first and really enjoyed it. I was surprised since I probably hadn’t had tuna in 10 years or so. I proceeded to buy a few more packs to have on hand for quick last minute meals. Well, it only took until pack two for me to change my mind again. I wasn’t feeling it. Mark enjoys it though!
I’ll continue to enjoy my chickpea tuna salad version. This chickpea chicken salad is a bigger favorite on the blog though.
Back to avocado toast. As far as bread, I really enjoy clean ingredient good bread and have it when I want it, but I don’t eat it super often. I don’t want to crave it. I feel like the more we eat of something, the more our body gets used to it and wants it more. With this said, now that Mark and I both did great with the Ezekiel bread (explained below), I’m sure I’ll buy bread a lot more than I have in the last 15 years. Ha.
Mark and I both react to most gluten. His face gets puffy and inflamed and I feel fine day of, but am tired the next day. Sometimes it’s worth it to us and sometimes its not. We are lucky to have clean ingredient local sourdough options that we both do good with, but if we get lenient on the quality of sourdough we are eating, wherever it happens to be, we have symptoms.
Ezekiel bread, the bread I bought this past week, we both seem to do great with. I actually wasn’t sure how it would go since it’s been many many years since we’ve had it or any kind of gluten a few days in a row. Neither of us seemed to have a reaction. That was pretty exciting. Although now as I type this I remember I was also having caffeine. Maybe the false energy kept me from feeling tired? I guess I can’t be positive until I have it more. Overall it’s one of the best breads out there nutrition wise. Most bread is void of healthy nutrients. It’s not gluten free, but it’s made from sprouted organic whole grain wheat, barley, beans, lentils, millet, and spelt. The sprouting process makes the gluten more digestible and nutritious. According to their site Food for Life, you should still avoid if you have celiac, but if you have a mild intolerance, there is a good chance you’ll do well with it.
I’m not advocating to eat more bread and gluten, but I just wanted to share all of these tidbits incase it helps you in any form. I bought the flax sprouted version, but the original orange colored bag is great too. Ezekiel bread also happens to be the bread I grew up on. Even though I thoroughly enjoyed the taste of sprouted grain bread even as a kid, my dad was known for making me, my brothers, and our friends the driest of almond butter sandwiches. He just didn’t quite have the sandwich touch. We still talk about those sandwiches sometimes. Ha.
For our dinners, I put everything out as shown below and Mark and I would make our own toasts and plates at the dinner table. It was easy and enjoyable. I lightly toasted the Ezekiel bread.
If I had two pieces of bread, I mashed down 1/2 avocado on each. If I had one piece of bread, I mashed down a full avocado on one. My avocados were extra ripe and easy to mash, but if you have a harder avocado, you could mash it down in a bowl first. I then sprinkled on cayenne over the avocado and topped it with tomato, sea salt, ground pepper, and a tiny lemon squeeze.
In the below picture I had a salad on the side. Arugula, artichokes, Kalamata olives, sundried tomatoes, avocado, lemon juice, and ground pepper all tonged together well.
On this particular night below, I didn’t make a salad, so I really loaded on the arugula. I’m always trying to get in the greens.
On this day, I added some onion to the toast as well. Normally I would thinly slice the onion so it lays better, but it was already prechopped for something else. I wasn’t being fussy with any of it and it was all still enjoyable.
The below toast was Mark’s lunch one day. The avocado was a bit harder, so I cut the avocado into a fan and spread it out on the lightly toasted bread that way. After, I topped it with cayenne, ground pepper, and everything but the bagel seasoning.
There are so many ways to enjoy avocado toast! I hope one of the above pictures inspired you in some way. After we got sick of toasts after 3 dinners of them, we had this super easy and delicious lentil pasta.
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