Guest recipe and blog by Lauren Lobley @themomfeedpodcast
Avocado toast made a serious splash on menus across the country over a decade ago, and it became a staple ever since. It’s easy to see why: it’s positively, delightfully, delicious! And incidentally, also nutritious (depending on how you dress it).
After shelling out too much money to count on too many avocado toasts to devour at more restaurants in more cities than I have ever kept track of, I decided that it was time to try my own hand at this masterpiece.
I began simply: toasted bread (preferably gluten free), smashed avocado with some lime, salt and pepper. As time went on, I got cheeky and added arugula drizzled with extra virgin olive oil, and sometimes added sliced organic turkey or eggs cooked any style - hard, over medium, over easy - depending on my mood.
As I got more and more comfortable making my own at home - tweaking the bread I used, finicking with how long I toasted it for, experimenting with how much lemon or lime I put in the avocado smash - I began to get more creative.
This recipe is my latest masterpiece, and I dare say, it’s a show stopper. It’s a feast for the eyes and the taste buds, and it happens to be highly nutritious! The avocado contains brain-supporting fat and gut-healthy fiber and the butternut squash provides antioxidants like vitamin C, vitamin E and beta-carotene.
Adding to the nutrition are the sliced radishes that are full of potassium, vitamins C, A, E, K and B6, to name a few. The pickled red onions are a game changer, not only because of the added umami flavor that really pulls everything together, but also because they are high in quercetin, an antioxidant that has been shown to protect against allergies, heart disease and even some cancers!
The piece de resistance, of course, is the probiotic cashew drizzle, infused with the gut-friendly Just Thrive Probiotic that supports gut and immune health, among many other things. The cashew drizzle also adds a dash of plant protein and a nice hint of color to finish things off.
Enjoy this recipe for breakfast, serve it up as mini appetizers for friends, or eat it for lunch or dinner. Just don’t be surprised if this becomes your new favorite meal.
Butternut Squash Avocado Toast (with Probiotic Cashew Drizzle)Prep time: 20 minutes Ingredients: For the roasted butternut squash:
For the probiotic cashew drizzle:
For the assembly:
*If you’d like to make your own, I use celebrity health coach Kelly Leveque’s recipe: whisk together 1 cup filtered water, ½ cup of apple cider vinegar, 1 tbsp coconut sugar and 1 tsp sea salt. Thinly slice 1 red onion and place it in a mason jar. Pour the liquid over the onions. Cover the mason jar and leave the jar out at room temperature for about an hour. Transfer the jar to the fridge and enjoy them as you see fit. They last for months in the fridge. Instructions: Preheat oven to 400F.
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Love, Lauren
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