In times when complex cooking is out of the question (e.g. hurried weekday mornings, late après-work nights), toast is my savior.
Whether for breakfast, lunch or dinner, the possibilities are endless and prep time is a breeze. I’ve been brainstorming ways to incorporate more video content into my site lately and thought this quick, overhead-style toast tutorial would be a fun way to start. Let me know what you think!
A few recipe notes:
-I use Ezekiel brand spouted whole grain bread. It’s made with organic whole grains and does not contain any processed flour, so it’s high in protein, fiber, vitamins and minerals, and is way lower on the glycemic index than regular bread.
-Here’s how I make pesto.
-Here’s how to make cured salmon at home. (No harmful additives! No red dye #40!)
-Saute mushrooms in extra virgin olive oil on medium-high heat for about 7 minutes. Be sure to salt at the very end – otherwise they turn out rubbery. (These keep up to 4 days in the fridge).
-Toss cherry tomatoes with extra virgin olive oil and sea salt, and roast at 400F for about 20 minutes. (These keep up to 4 days in the fridge).
What are your favorite toast toppings?