Smashed Chickpea Salad Toast

Happy Friday and September!  The birthday celebrations continue this evening but today I’m spending lots of time prepping for the ECU tailgate tomorrow.  Hopefully this weekend and into next week I’ll be able to cross off a few final bucket list items before having to say “farewell” to the Summer of 2017 on Wednesday (I’m lucky that I’m able to take a couple of days off from teaching so that I can enjoy the time that Big Guy has off work).

This recipe is one that I honestly didn’t think I would share with you – I whipped it up simply because I had all the ingredients on hand and I needed a quick dinner on Thursday night after working out with a client.  However, immediately after digging in, I knew I had to share the recipe.  Y’all – this smashed chickpea salad toast is awesome.  It reminds me a lot of chicken salad and egg salad but I loved the texture from the crunchy celery and the sour pickles gave the entire batch of salad so much flavor.  The salad is not overly mayo-y thanks to lemon juice and I anticipate this becoming a lunch time meal that I keep on rotation.  You could also top a salad with the chickpea mixture or you could simply use crackers to scoop instead of using bread.


I hope you all have a wonderful looonnngggg weekend and if I disappear at the beginning of the week, don’t be alarmed.  Cheers!


Cucumber-Lox Toast

I’ve been on a toast kick lately.  This toast combo combines my love of smoked salmon with a healthy alternative to cream cheese.  (Note:  cream cheese is not “bad”)  Instead of cream cheese, 2% greek yogurt (Fage is my favorite) is used which not only makes it insanely tangy but it also amps up the amount of protein.

Here’s what you do:

Toast your bread.  (I opt for Udi’s Gluten Free bread but you can use whatever your heart desires.)

Top your toasted bread with a large dollop of green yogurt (2 tablespoons).

Top evenly with the smoked salmon and sliced cucumber.

Sprinkle with pepper and chives.


So yummy and filling.

What’s your favorite toast topper?

Avo-Tahini Toast

Let’s have toast on Tuesday!  This no-cook recipe is perfect for breakfast, lunch, a snack or, in my case, dinner.  I threw this together last Tuesday night after I taught barre class and it hit the spot.  Here’s what you do:

Toast your bread.  While the bread is toasting, mash your avocado with a little bit of salt. Spread the avocado on the toast.  Top with halved tomatoes.  Top with a sliced hardboiled egg.  Top with sliced olives.  Finish with a drizzle of tahini over everything.


Quite the upgrade from my usual avocado toast.


Toast just got an upgrade!  And this cashew-carrot toast is perfect for breakfast, lunch or as a snack.

First your going to make carrot ribbons with a vegetable peeler.

Then marinate the carrot in a mixture of EVOO and apple cider vinegar.

Crisp up a slice of bacon.  Yes, bacon.

Toast your bread!

Slather on some cashew butter (if you haven’t tried cashew butter yet, don’t wait another moment!).

Pile on the carrots.

Sprinkle on the bacon.

Top it all with some salt and pepper.



Cinnamon Roll Toast

There are more recipes on my radar than I’ll ever be able to actually make and try.  It’s actually quite sad.  And stressful.  Our most difficult decisions these days involve “what are we going to make?”

But sometimes there is a recipe that I can’t get off my mind – and sometimes it’s not really even a recipe.

When I posted cinnamon roll toast on Friday Favorites last month, I knew it had to happen.

It’s so, so simple and would be perfect for breakfast or a snack.  But I can’t lie – I had it for dinner.  With some scrambled eggs to round out the plate.


Here’s the 2-minute recipe:

– Toast up a couple slices of bread.  (I went with a gluten-free bread I had stashed in the freezer.)

– Slather on a little coconut butter.  (this mimics the icing on a cinnamon roll)

– Sprinkle with cinnamon.

– Dot with a few raisins.

Ta-da!  Cinnamon Roll Toast.

And it seriously tasted like a cinnamon roll.

Toast Week {Friday Favorites, toast edition}

And here we are.  At the end of toast week.  And boy, do I have a round-up for you.  Here are toast recipes from around the web (and some of my favorite blogs) that are inspiring me to go make some toast.

Favorite Spring Toast:  Simple Goat Cheese and Egg Toasts with Fresh Peas and Dill.   This simple recipe makes me want spring to arrive even faster.

Favorite Sweet ‘n Savory [french] Toast:  Crispy Salt and Pepper French Toast.   The perfect brunch toast.

Favorite Sweet Toast:  Brown Sugar Peaches and Cream Grilled French Toast.   I’m not sure if I’d rather have this for breakfast or dessert.

Favorite Snack Toast:  Pesto Toast.  Sure, you could make a meal of it but I think I’d prefer a slice to get over the mid-day hunger pangs.

Favorite Easy Toast:  Hummus Toast.  Toast + Hummus.  That’s it, really.

Favorite Lunch Toast:  Olive Oil Tuna Toast.  You’ll either love this concept or hate it.  I love it.

Favorite Upgrade Toast:  Cinnamon Bread + Coconut Butter + Almond Butter + Bananas.  I really need to get my hands on some coconut butter.

Favorite Avocado Toast:  5 Ways!    And if you don’t like avocado, I feel sorry for you!  My favorite would have to be the salmon + avo combo.


So tell me…What is YOUR favorite toast?