AVOCADO TOAST CREATIONS – SAVORY BREAKFAST BEAUTIES
These toast creations are the BEST EVER!
Shift up your breakfast choice and be wowed.

Nutrient dense and gourmet good creations like these are fabulous breakfast choices for stabilized blood sugar levels. A much better way to start your day is to make a choice like any of these Avocado Tostadas.
You will find several combinations below hopefully inspiring you to then tap into your culinary nature and create your own signature Tostadas.
 
The ideas below deliver a serious dose of fab flavour, essential amino acids – aka ‘protein’, healthy fats, quality whole-food carbs (aka vitamins and minerals), mega fiber and divine satisfaction.  Keep this as your easy to make, go-to, good for you, and so ‘yum’, breakfast option.
  • Breakfast or Lunch
  • Prep time: 5-8 minutes 
  • Vegan, Gluten-free options
  • Yield: as desired
Here are some of my favorite combos as shown in the pictures above. 
I've listed the ingredients used and encourage you to substitute any if you like or add in others.
There are no rules for these. Finding a great toast is fundamental though.
​See my suggestions noted in TERI'S TIPS below.

BASIC INGREDIENTS:
Mashed or sliced avocado – approx. ¼ cup per toast slice, seasoned w/
Fresh lemon juice, sea salt, black and/or cayenne pepper, as desired

Suggested Garnishes:
Seeds or nuts: chopped, to add a little crunch
Fresh Herbs such as basil, parsley, chives, micro-greens, cilantro, oregano…
(Amounts are up to you and relative to the number of tostadas you make).
Pending upon your appetite, the type of bread chosen, and the time of day consumed, 1-2 well dressed toast is a common serving size.
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AVOCADO, EDAMAME N HEMP SEEDS
Approx. ¼ cup steamed and seasoned edamame for each tostada
1-2 tbsp hemp seeds per toast – great source of protein and omega 3’s
Herbs of choice, to garnish
 
AVOCADO n OVEN ROASTED TOMATOES, w/ HUMMUS n VEGGIES
3 -4 slices oven roasted tomatoes for each tostada
2-4 tbsp Hummus - served on the side or on the tostada
Vegetable slices and herbs of choice – served on the side, plus garnish
 
AVOCADO, SUNDRIED TOMATO PESTO AND BLACK PEPPER
2 tbsp s/d pesto for each tostada
A generous drizzle of balsamic reduction if desired
Broil for approx. 60-90 seconds if desired. Be sure to watch closely to avoid burning.
Herbs of choice, to garnish
 
AVOCADO, ROASTED BELL PEPPERS n CHICKPEA SALAD
3-4 slices roasted bell peppers for each tostada
¼-1/3 cup chickpeas per serving
Olive oil, lemon juice, sea salt & garlic powder, to season the chickpeas
Herbs of choice
 
AVOCADO, w/ HOT PEPPERS n CILANTRO
Thinly sliced hot peppers of your choice, as desired
Fresh cilantro and a drizzle of fresh lemon, juice if desired
Fresh basil leaves, finely slivered
 
AVOCADO, TOASTED DULSE, NUTRITIONAL YEAST n CHILI FLAKES
2-3 tbsp crispy dulse, crumbled, per tostada
1 tbsp nutritional yeast, per toast
Herbs of choice, including a pinch of dried chili peppers
 
FANCY EXTRAS:
Cashew cheese, bought or home-made or pecorino or Parmesan, if desired
Smokey Coconut bacon
Pan seared onions or mushrooms, seasoned
 
BREAD SUGGESTIONS:
Organic, ancient grain, gluten-free, sour-dough bread – bought or home-made
Nutty Seedy Bread Loaf or Breakfast Bun/Pita
OPTIONS: Food for Life EZEKIEL BREAD LOAF OR ENGLISH MUFFINS -GR Brown Rice muffins

DIRECTIONS:
  1. Begin by toasting or pan grilling your tostada base then arranging avocado slices or spreading mashed avocado on.
  2. Top with the ingredients and season to taste.
  3. Enjoy this right away or wrap in parchment paper for a great ‘grab n go’ breakfast.
 
TERI’S TIPS:
  • Not an avocado fan?  Sub in nut butter or cheese, tapenade or pesto, sauteed mushrooms or roasted eggplant, zucchini or peppers. 
  • Add slivered greens such as arugula (a fave addition), endive or radicchio for added depth and nutrients.