I shared a picture of what I made for lunch today on my Instagram (@the3llls, those are L’s) and my personal Facebook page, mostly because it was too tasty and pretty not too and I’m obsessed with food. But for those that aren’t a part of either of those communities, I wanted to share here as well. I happen to have an abundance of fresh garden tomatoes from The Tomato Lady (aka, my mom), so I’m using them in all sorts of ways. Here’s a super simple lunch that’s quick, tasty, and filled with nutrients. Plus, the options are endless with avocado smash toast (I don’t eat bread often, but more in the summer for things like this or with radish sandwiches, etc.). Appreciating the last of what summer has to offer!
Avocado Smash Toast
- 2 slices gluten-free bread, toasted/broiled (I use Canyon Bakehouse)
- Grass-fed butter
- 1 avocado, smashed
- Garlic salt
- Sliced tomato
- Sea salt/black pepper
- Olive oil
Pretty simple, really. Toast bread, slather with grass-fed butter while bread is warm so it’s melty. Top with the smashed avocado and sprinkle with garlic salt. Top with sliced tomato and fresh ground sea salt and black pepper. Drizzle lightly with a really good quality olive oil. Holy hell! Enjoy🙂
Bear with me…I know pizza is not to be messed with, BUT I still really enjoy the flavors of pizza without the impending delayed blood sugar spike from the crust, and the overall gross feeling I get when I eat any grain in general. Years ago Seth introduced me to his favorite kind of pizza – pepperoni and banana (pepperoncini) pepper, YUM. The spiciness of the pepperoni with the vinegary-ness of the peppers is a perfect match! Last Thursday I was craving eggs, but with some different flavor. I happened to have uncured pepperoni and banana peppers, with a few other ingredients so I decided to make a pepperoni pizza egg scramble – really easy and tasty!
Pepperoni Pizza Egg Scramble
- 3 eggs
- 1/4 cup mild banana peppers, cut into pieces (I would’ve added more, but that’s all I had)
- 1/2 cup uncured pepperoni, cut into pieces
- 1/4 cup sun dried tomatoes, cut into pieces
- Garlic goat cheese
- 2 TBSP ghee
Melt ghee in a saute pan and break eggs, scrambling. Add cut up pepperoni, banana peppers and sun dried tomatoes (I find it easiest to use kitchen shears and just cut right into the pan). Continue sauteing until eggs are cooked and all other ingredients are warm. Season with salt, pepper and top with dollops of garlic goat cheese.
The best thing a person can feel is to be accepted as they are, not as they will be when they grow up, but as they are now, right this very minute.
Have you noticed that unhurried time by yourself or with someone you really trust can be the best setting for your own personal growth?
We’ve been cleaning up our act around here with eating – mostly tightening things back up to where they were and incorporating more whole foods instead of gluten-free convenience foods. Although, I always seem to forget (and it’s a good reminder) that whole food can be convenient too. I was wanting something sweet last week after lunch, so I pre-bolused for some fruit and waited for my insulin to start working then enjoyed a banana sliced with a sprinkle of sea salt and cinnamon. Easy, tasty, sweet and salty! Sometimes it really is as simple as fruit with a spice on it.