Butternut Avocado Toast

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2016/11/16 by nikkiledford

Man I love toast. Well, that’s not true. What I really love is toppings. Toast is a vehicle for delicious toppings like eggs, avocado, butter, jelly, nut butter, etc…

Regular ol’ gluten-free bread toast was definitely my JAM during pregnancy. I loved my Canyon Bakehouse slices with TONS of Kerrygold butter on top. Seriously. ALL THE BUTTER. I’m surprised my kiddo didn’t come out weighing 20 lbs.

Nowadays, I try to stay grain-free more often. I know my body pretty well, and if I start eating too many grains I tend to get a little inflamed. Nothing horrible, but I can tell that it’s not the best choice for me. This is why this butternut squash toast is everything.

I got this enormous squash from Trader Joe’s. It must have been a hybrid with a kabocha squash or something because it was so dense and starchy. I loved it. The starchiness inspired me to make big slices into “toast”. I used the top part of the squash (not the bulb part with the seeds) that I had roasted the day before. Toasted in a pan with some coconut oil and then topped with some classic breakfast items and I was full for a few hours (which is a lot for this nursing mama).

Butternut ToastButternut Avocado Toast

makes 4 servings

1 butternut squash
8 eggs, made any way you like
2 avocados, pitted and sliced
salt and pepper

coconut oil or butter

For Squash:

  1. Preheat oven to 350.
  2. Cut squash in half and remove seeds.
  3. Lay squash face down on a parchment lined baking sheet and bake for 30 mins or so. Remove when flesh feels soft when pressed.

For Toast:

  1. Peel the roasted squash and slice in half separating the top from bulb.
  2. Make slices lengthwise with the top portion.
  3. In a large skillet heat coconut oil and toast both sides of the butternut slices.
  4. Make your eggs and top the butternut slices with avocado and egg. Season with salt and pepper.

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INGREDIENTS // one of my favorite activities is going out for coffee. For me, the sights, sounds, and smells of a coffee shop signal rest and I enter into a state of slowing down, more observing and less doing. Lately, I haven't been out to coffee too often because 1. It's expensive and 2. I don't tolerate dairy and I'm not much of a black coffee drinker so at most shops I'm limited to their dairy-free options. While it's nice to have nut milks available, I have discovered that all the other ingredients in these alternative drinks do NOT do my body any good. 
A solution to would be to bring my own homemade milk, but I don't always have some ready or I forget to put a bit in a small container (which then gives me the fun task of toting around a dirty jar in my car all day). These smaller bottles of almond milk are perfect for adding to my coffee when I'm out as most dairy-free milks come in huge cartons and are inconvenient for a coffee outing.  @popandbottle only uses basic, real food ingredients for their almond milk. They even sweeten it with a bit of date! 
I like to think that I always have a choice about what I put in my body. Sometimes I'll have to settle for black coffee, but if I plan a bit, I can still enjoy my coffee outings without ultimately compromising on what is best for me in the long run. SNACKS // kept it really simple today during meal prep. This is a tasty bowl of yams, banana, almond butter, and coconut flakes. FAST FOOD// Roasted all these veggies last night for a tasty quick lunch. Added a new find from Whole Foods. @goodlovinfoods lemon garlic dip. If you like bitchen sauce, you'll like this (!! bonus, they don't use any soy ingredients either !!) ROUTINE// Who else is meal prepping today? It's a small step that has big impact on your health... body and mind. One less stress to consider in a week full of choices and obstacles. #paleomealprep #sandiegoprivatechef #sandiegopaleo

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