I feel like I’m always torn between carbs and no carbs. I always thought oatmeal for breakfast was good for me, but now it’s like anything carby is the enemy. This is especially depressing for an Italian. But I’ll never be able to bring myself to think of pasta as the enemy. It’s my sweet friend, and we’ve gone through many a dark time – I won’t turn on it.
However, in an attempt to be slightly more healthy and drop a few of the 10 pounds I gained since I started a job where I sit and write 8 hours a day, I’m trying to embrace change. I stink at embracing change. By the time I try something, it’s usually hopelessly unhip.
Which brings me to Avocado Toast. I keep hearing how good avocado is for you and everyone in LA has been crazed for Avocado toast for years. I finally began embracing it this year because I’m a closet rebel and refuse to go along with the crowd, even if they are all right about something.
So, last week, I made Avocado Toast on whole grain bread with melted Havarti cheese, roasted corn, and a sprinkle of Tajin. It finally had the oomph I was looking for. OK, maybe the roasted corn was carb overkill, and the cheese wasn’t exactly health food, but dammit, that’s a protein and a vegetable, so I feel no guilt.
I looked it up and avocados are pretty good for you. They’re technically a fruit and are very high in certain nutrients, especially fiber and potassium. They’re 77 % fat, 4 % protein and 19 percent carbs. (And most certainly better than that Egg or Sausage McMuffin you sometimes get.)
The sprinkle of Tajin was the perfect topping. I’m sure it’s loaded with sodium, which is why I like it so much, but it’s really good. Fruit vendors in LA have been selling chopped melon drizzled with lime juice and sprinkled with Tajin for ages and it’s delicious!
So, next time you’re wanting a yummy alternative to pancakes or bacon and eggs, try this!
Avocado Toast
Slice the avocado around the middle, remove the stem and pit. Scoop the avocado out and mash it in a small bowl. Add the lemon juice, salt and pepper to taste.
I had an ear of leftover corn I'd boiled the night before, so I just cut the corn from the cob, and put it in a skillet until it was slightly browned.
Then toast a slice of whole grain bread. Put the slice of Havarti on top, melt it in the microwave for about 20 to 25 seconds, (or the toaster oven if you want to wait - personally I hate waiting) pile the avocado on top, then top with the roasted corn. Sprinkle with Tajin and enjoy!
Ingredients
