While most of you are enjoying the wondesr of fall, those of us here in Los Angeles are stuck in an emotional rollercoaster of a heat wave. With a temperature range of balmy 85 degrees to “dear god I’m melting,” it’s a little hard to get into the fall spirit. Seriously, a Pumpkin Spiced Latte is not meant to be iced, its just depressing. But sometimes you just gotta suck up the 95 degree weather and carve some freaking pumpkins and roast those delicious seeds.
We have a short and sweet Meatless Monday post today – avocado toast! Avocado toast is one of my favorite healthy snacks. It is quick, filling, and healthy. There are many variations you can make too, such as adding other veggies, adding a meat like prosciutto, adding cheese or adding various seasonings. The recipe I’m sharing today is a basic avocado toast recipe that you can build from and this is the standard way I like to eat avocado toast. The recipe can easily be multiplied depending on how many people you’re feeding. If you cut the toast into small pieces, it makes a great appetizer. Note: This recipe can be made gluten free by substituting your favorite gluten free bread.