I can be quite elaborate in the kitchen. Not on weekdays, because I’m usually busy with work but weekends – I can spend hours in the kitchen, making a 3 course meal for dinner, testing new recipes, experimenting with different ideas, ingredients, etc. I’m a bit obsessive with trying new things. I’m not sure if it’s because I’m adventurous or if I suffer from slight ADHD. Probably both. Sometimes I feel like a failure when I can’t think off anything ‘new’ or exciting to try and make.
But lately I’ve been doing a lot of self reflection and just trying to be in the moment. To focus on what’s really important, knowing very well that I can’t do everything. Being a bit of type A personality this is very hard to accept but I’m slowly coming to terms with it. Now, instead of worrying what to have for breakfast, I focus more on making sure I make the most of my weekend with Buzz whom I only get see on the weekends and my furbaby Missa. As a result, I’m much more relax and less moody now, though Buzz might disagree with me on the ‘moody’ part. But really, it’s been pretty awesome. We now have more time in the morning because I don’t spend hours in the kitchen perfecting my healthy–vegan-gluten-free-sugar-free-paleo-(fill the blank) waffle recipe. Now, most Saturday and Sunday morning we would go out for a run around the park or the beach one day and then workout at the gym the other day. When we get home I would make avocado and tomato on toasted sprouted or sourdough bread for our post workout meal/ breakfast. It’s our new weekend routine and we look forward to it every week.
I now realised that not every meal needs to be gourmet or complicated to be enjoyed, relished and shared. A healthy and delicious meal can be as simple one, two, three. So yeah, I’m pretty proud of this breakthrough and happy to be sharing it with you.
Avocado and Tomato on (sprouted bread) Toast
- 1 ripe avocado
- 2 vine-ripen tomatoes
- 3 slices of sprouted bread
- 2 tsp of virgin olive oil
- sea salt and pepper
- Cut avocado in half, remove the core and score the flesh in one direction. Make sure you go deep enough until you touch the skin without going through it.
- Slice the tomatoes thinly using a sharp knife.
- Toast you bread and stand to cool for a few minutes.
- Assemble to toast. Scoop the avocado flesh and place the slices onto the toasted bread.
- Add sliced tomatoes and season with freshly cracked pepper and some sea salt.
- Drizzle with some olive oil and serve.
Optional flavour and nutritional booster
- Garnish with fresh mint or parsley for added freshness
- Sprinkle with chia seeds or flax seed for superfood boost
- Spread a bit of vegemite on the toasted bread before assembling for an interesting flavour twist and extra vitamins