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 🙂
Forgive my lack of posting in the last few days, as my husband and I have ramped up preparations for our trip to Africa (we leave tomorrow!!). I cannot believe it has come so fast, and the overwhelming feeling I have that I am forgetting something important, is not my favorite.
I’ve thought a lot about food while we’re going to be over there. I am of course taking a lot of food with me (I have to with type 1 diabetes, I always have food), but what are my options going to be when I get there? I have no idea! I, as well as Seth were both instructed to only eat cooked food. I am of course going to eat any ethnic food while I’m there, to have the experience, but I also feel as though my options may be more limited, and I’m going to have to eat, what I have the option to eat. It is going to be challenging, considering I live on salads/veggies/fruits, but not knowing how my body is going to react (blood sugar, digestion, etc…) is a little frightening, too.
On the other hand, my Paleo options, might be more than I think…if we end up at a wild game restaurant, and have antelope, well, that’s probably about as Paleo as I could get, as I’m sure it is free roaming, and grass-fed 😉
All part of the adventure, I suppose 🙂 And there will be lots of pictures of food too, I’m sure (me? food pictures? never! ha.).
Seth and I got creative with our burger toppings the other night, and ended up with these:
- Organic grass-fed burgers (we get TJ’s)
- 4 eggs ( we use Organic Valley, pastured)
- Sliced red onion
- Sliced tomato
- Sliced avocado
- Kosher salt/pepp
Seth grilled the burgers, they cook fast and shrink, fyi. He also sliced the red onion into rings, and kept them intact for grilling. Then we decided to break 1 egg each into little glass dishes, and pop them in the microwave for about 2 minutes, checking frequently. Then we simply layered the ingredients and sprinkled with kosher salt/pepp, added a little green salad on the side, and some fresh strawberries.
Another colorful dinner!
The other night Seth suggested we make a spicy steak salad-I do the salad and he does the meat. This works well for us when we’re in the kitchen: he’s the meat and I’m the fruits and veggies.
Spicy Steak Salad
- Organic lettuce mix, whatever you prefer
- Diced red onion
- Halved grape tomatoes
- 1 avocado, diced
- Cilantro, chopped, A LOT of cilantro
- Grass fed thin steak, seasoned to your liking
Since we wanted some spice, Seth threw a couple different kinds of pepper in a grinder to get them very fine, then used this dry rub on the steak before grilling [warning, can be very spicy when finely ground!].
I typically use an organic herb lettuce mix, as most times, it contains cilantro (as well as a few other fresh herbs) anyway 🙂 I use kitchen shears to cut lettuce for any salad I make, it just makes it so much easier to eat when you don’t have those big hunks of lettuce that I hate!
I tossed all of the veggies into a bowl and then threw in the cubed, fresh grilled steak, and dressed it in a light olive oil, lemon, and lime juice mixture.