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.
Sometimes I throw things together and it all works out – even when it sounds strange. This is one of those strange things I like to make and thought I’d share with you. It’s so easy, and it’s refreshingly cool, which is perfect for this hot summer weather! So let’s make this yummy bean, tomato, and cucumber salad, shall we?
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.
Today’s recipe is Husband’s fresh spaghetti sauce. He can whip this up in less than an hour, but you can make it an all-day sauce to infuse the flavors of the spices even more. He usually uses Roma tomatoes, but you’re welcome to try any kind you have. Romas are small, so adjust for size when finding the amount you need if you opt for a different kind of tomato. I’m sure this sauce would taste even better when homegrown tomatoes are used. Mmmm!
Try this sauce on your favorite pasta noodles. Give brown rice or corn pastas a shot to avoid gluten. Top spaghetti squash with this sauce. Or make a baked pasta topped with vegan mozzarella and parmesan. Nommm, right? So good. Enjoy this one, you guys. Because cooking for yourself is so much fun and so much better for you. 🙂
One of these days, I’ll get Husband’s lasagna recipe. But, for now, check out our other dinner recipes, like broccoli potato soup, zucchini noodles with cashew alfredo, lentil loaf, and broccoli mac and cheese.
Let me know if you try this recipe! Rated it, comment below, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- ~20 Roma tomatoes
- 1 yellow onion
- 4-5 garlic cloves
- (optional) Mushrooms, chopped and sautéed
- Garlic powder
- Onion powder
- Minced onion
- Crushed red pepper
- Salt and pepper
Take the seeds out of the tomatoes. Cut them small enough to go into the blender to liquefy. Also cut the onion to go into the blender as well.
Add garlic cloves to the tomatoes in the blender and blend to a liquid.
Add tomato and garlic to a large pan or pot over a medium to high heat until it comes to a rapid boil. Then back the heat down to a medium/low heat.
If you want to use the mushrooms, have them chopped and sautéed before adding them to the tomato and onion sauce here.
Season with oregano, basil, garlic powder, onion powder, minced onion, crushed red pepper, salt, and pepper, etc, to taste.
Let it simmer and it'll get thicker as it cooks. Simmer for however long you desire to let flavors blend.