Avocado Toast
it really does live up to the hype
Avocado toast has become one of the few staples of healthy eating over the past few years that actually lives up to the hype (I’m looking at you tofu — you constantly disappoint me). Avocados already have a reputation as one of the yummiest fruits around. My mom goes so far as to refer to avocado as “butter from God.” And I agree wholeheartedly with this description.
Avocado really does make everything better. Not only does it have a delightfully creamy texture, it’s a treasure trove of nutrients, packing in protein and those healthy oils and fats — good for the brain, good for the heart, good for the gut, good for the soul.
But what a lot of people don’t know about avocados is that they’re experiencing their second round of popularity. Back in the 1970s, before the fat-free craze swept the nation, avocados served as an inspiration for the color scheme of many bathrooms (avocado-colored walls, avocado-colored tile, yes, even avocado-colored towels). And it inspired many breakfasts, too — my mom talks about my grandpa having a slice of avocado toast every morning. But during the fat-free frenzy, avocados became persona non grata. Only recently have we begun to make a distinction between healthy fats and unhealthy fats, and within this new distinction, avocados reign supreme.
This recipe is ridiculously good and ridiculously easy. Pro-tip: be careful with the garlic powder (a little goes a long way). For the bread, look for one packed with protein. Oat bread is a personal favorite, clocking in at 6 grams of protein per slice.
Avocado Toast
Preparation time: 5 minutes Servings: 1
You will need:
1/2 of an avocado (mashed with a fork or sliced)
1/4 cup cannellini beans
1 slice whole grain bread
A dash of garlic powder (a little goes a long way)
A pinch of salt
A pinch of pepper
What to do:
Toast your slice of bread. Spread the mashed or sliced avocado, depending on your preference, evenly over the slice of bread. Add the beans, and top with a pinch of garlic powder, pepper, and salt.
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See you next month with another story-recipe (is that a thing? let’s make that a thing),
Juliana Nicewarner