I mean, does it get any better than avocado for breakfast? I thought avocado toast was the be-all and end-all. But then I went to The Nile and got their inspired version and my life was never the same. So Husband, being the amazing overachiever he is, had to make his own at home. And YAASSSS, y’all. SO good. So I did what I do and made my GF version as a breakfast sandwich. Thank the heavens above for Kite Hill cream cheese and homemade English muffins.
I was making this as two pieces of “avocado toast” on English muffin slices, but I figured: Why not make a sandwich? It’s a little messier, but a mess can be fun, especially when avocado is involved. Amirite? 😉 😉
No, seriously. This sandwich is bomb. And this post isn’t sponsored by Kite Hill or anything, but I’m officially hooked on their cream cheese. I’m open to trying others, but I have zero problems buying this one again. Nom, y’all. NOM. It really levels up avocado toast!
So if you’re like me and love breakfast, check out my other recipes like Breakfast Cookies, Apple Pie Smoothie, Gluten-Free Chocolate Donuts, Golden Milk Latte Cookies, Blueberry Muffins, Oatmeal Breakfast Bars, or any of the bazillion Baked Oatmeal recipes (like French Toast, Cherry Pie, Peanut Butter Apple, Cookie Dough, and Piña Colada).
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard or #fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
A delicious and easy-to-make breakfast sandwich with avocado, cream cheese, tomato, and cashew parm. All on a homemade English muffin. GF + V!
- 1/3 cup oats
- 1 tbsp chia seeds
- 1/4 rounded tsp baking powder
- 2 tbsp applesauce (no sugar added)
- 1 tbsp water
- 1-2 tbsp vegan cream cheese (I used Kite Hill plain)
- 1/2 small avocado
- 1 slice tomato
- 1/4 tsp everything-bagel seasoning (or cashew parmesan**)
- (optional) 1/4 tsp seeds (pumpkin, sesame, sunflower, etc.)
Preheat oven to 350 degrees F (176 C) and prepare a ramekin with parchment paper or a small spray of oil.
Add oats, chia seeds, and baking powder to a small food processor or grinder like a Magic Bullet and grind into a flour. Put oat flour in a small bowl and mix applesauce and water with it to create a dough.
Put dough into ramekin and smooth the top of it so it's flat. Then bake for 18 minutes or until the top is slightly golden brown and firm when pressed. Let cool for 15 minutes and then slice and toast while you slice your avocado and tomato.
Spread cream cheese on both slices. Then add avocado, tomato, and seasoning/cashew parmesan (plus any optional toppings like seeds) to one slice and top with the other. Enjoy! Best when fresh.
*English muffins (originally from The Big Man's World) can be made ahead and refrigerated until ready to use. They're good in the fridge up to 5 days. I have not yet tried freezing them, but I will and report back. If you do, let us know how it goes!
**Cashew Parmesan recipe. Add 1/4 tsp onion powder as well.
You may want to stop everything you’re doing right now and make this vegan 7-layer dip. It’s become a favorite in this house. You could almost call it a staple. It’s SO good and pretty easy to make, even when you make the layers (like the beans, the sour cream, the guacamole, and the cheese) from scratch. But you can easily make these layers with store-bought vegan foods too. So let’s open a bag of tortilla chips and follow the delicious journey to the perfect vegan 7-layer dip.
Maybe you’ve noticed, but I love food in bowls. All of my baked oatmeals are in bowls. Most of my dinners are in bowls. But these are the easiest, most delicious bowls you could make right now. They’re super inexpensive too! And very customizable. I’ll show you our favorite way to make these, but switch the veggies up to your heart’s content! Yummm. 🙂
I make some super simple guacamole, but I always get compliments on it. Since I’m not a big “chunks in food” person, I use minimal ingredients, and it makes a smooth dip for your chip. 🙂 But there are lots of things you can add to play around with it, so it’s easily customizable though delicious on its own, seeing as it’s just avocado, lemon juice, and garlic powder.
Happy Meatless Monday! It’s the last one of 2013, so I hope you’re enjoying it! This is the perfect time to think about going meatless on Mondays for 2014. It does so much good for your body, the animals, and our planet. I don’t want to be a Debbie Downer this close to NYE, so we’ll talk about it later, but going meatless for just one day a week would be a huge step in the right direction for our world.
In any case, I want to leave you with a really simple recipe. It can be a side dish or it can be added to tacos or burritos, but we eat it as a meal in a huge bowl. Haha! It’s easy, inexpensive, and delicious. YUM.
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- 2 cups cooked white rice, steamed
- 1-2 avocados, ripe, pitted, out of skin
- Lemon juice (just a squeeze)
- Garlic powder to taste
- Mixed veggies
- Cashew sour cream
- Coconut aminos/tamari
After you've steamed your rice, mash avocados into rice (or cut avocados into small chunks and mix into rice).
Add a squeeze of lemon juice to the avocado rice.
Sprinkle garlic powder on to taste.
Mix well and enjoy. Add optional toppings or add-ins if you'd like too!
*Optional extras: Add a splash of coconut aminos and/or some lightly steamed peas and corn.