7 toppings for your toast

Toast Toppings | A Nutritionist Eats

I ate toast every single morning for a good two years. Seriously.

Sometimes I would switch it up with some oats or a smoothie but I started my day with a sprouted bagel or two slices of sprouted bread toast for two years. It was also when I worked in a bakery so there was a) lots of bread, b) I ate/slept/dreamt bread, c) it was easy and d) it was delicious!

I’m getting back into my toast routine but I’m stepping up the topping ideas to add some more fun – and NUTRITION – to your typical toast.

Get your toasters ready…

Toast Toppings | A Nutritionist EatsAvocado has to be one of my favorite toppings for toast. A touch of mayo, or a slice of cheese adds a lot, but it’s also delicious on its own. Sprinkle with some high-quality salt (It seriously makes a big difference, I love maldon) and some red pepper flakes if you want a little heat.

 

 

 
Toast Toppings | A Nutritionist EatsProtein-rich greek yogurt gets a sweet drizzle of sweet honey for a delicious and creamy breakfast. Your morning yogurt is now a full meal.

 

 

 

 

 

 
Toast Toppings | A Nutritionist Eats

This is a standard breakfast/lunch/dinner meal. Topping toast with a fried egg is a natural choice and for good reason. Spread with a pat of butter or coconut oil if desired, or simply leave the yolk runny for ultimate dipping.

Toast Toppings | A Nutritionist EatsMozzarella + Tomato may be a little out of the ordinary for breakfast, but why not? A drizzle of olive oil + a sprinkling of salt + pepper is all this toast needs but if you want a little more flavor, add some high-quality balsamic vinegar. It also makes a perfect lunch.

 

 

 

 
Toast Toppings | A Nutritionist EatsPeanut Butter is always a good idea on toast. And it is what I always topped mine with for those two years. Adding bananas + honey is icing on the “toast” cake in my opinion.

 

Toast Toppings | A Nutritionist EatsVegetable Cream Cheese (I couldn’t find one that I liked, so I made my own!) + sprouts is one of those meals that is almost too good to be true. You could also top with some sliced cucumber.

 

 

 

 

 

 

 

Toast Toppings | A Nutritionist EatsRicotta Cheese + Preserves feels like such a treat on a weekday morning. I like it topped with preserves, but you could also go a savory route and top with a drizzle of olive oil + salt + pepper. Apricot or orange flavors are perfect, but really, anything will work.

 

 

 

 

 

 

 

I hope I’ve given you some inspiration to mix up your toast. What do you top your toast with? 

 

daily eats: 1.22.14

So since we’ve last talked, there have been two major things going on. One: Richie and I got nike fuel bands and we love them SO much. Mainly because they motivate me to be more active throughout the day instead of just working out and then being sedentary for the remainder of the day. Two: I tried taking new head shots (sooooo overdue) and instead of getting a good photo, I discovered that I have wrinkles. Around my eyes. Real. Live. Wrinkles. It’s concerning. Now I’m on the lookout for a big, floppy beach hat for our trip to Mexico next month. Where do I find a cute one?

workout: 5 min elliptical warm-up + 33 minutes (whole thing was 45 but I didn’t have time) of the “ultimate hollywood” workout from the Nike Training app. It was a fun fusion of yoga, kickboxing, pilates and sculpting meaning I looked a tad crazy at the gym and I will be very sore. I was getting bored with the elliptical so it was time to switch things up and I think I’ll incorporate more of these Nike workouts into my workout routine.

beverages: coffee + 1/2 & 1/2

breakfast: green smoothie: spinach + banana + pineapple + tera’s whey goat protein + almond milk along with a handful of almonds (I had so much smoothie that I needed two containers…I think I need a bigger smoothie bottle!)

breakfast | a nutritionist eats

(Shortly after the almond picture, I freaked out over my messy desk.)

lunch: sprouted bread + slice of goat cheese + avocado + maldon sea salt flakes is my favorite lunch right now. I keep things simple (and without much prep work) by eating it with some carrot/celery sticks + some deli chicken meat for an extra protein-boost. Normally I use 1/2 an avocado, but we have a ton of avocados to use right now so I used the whole thing. :)

lunch | a nutritionist eats

snack/treat: today was a birthday celebration in our office and while I was hoping that the yellow cupcake + chocolate frosting would be gone by the time I got to them (so I wouldn’t be tempted)…there were plenty. Obviously I ate one and enjoyed every bite.

dinner: I didn’t really have a dinner planned for tonight, I’m still not sure why…so Richie picked up Chipotle. I realize that I had Chipotle for dinner on a recent daily eats post so I apologize, I swear I don’t eat it every day! My standard Chipotle order is: salad (no dressing) + chicken + fajita veggies + black beans + medium salsa + sour cream + extra lettuce along with some chips + guacamole. Dinner also included wine + water + laptop while watching the Badger vs. Gopher game.

dinner | a nutritionist eats

approximate nutrition stats: 2,144 calories, 110 grams fat (47%), 170 grams carbohydrates (32%), 47 grams fiber, 66 grams sugar, 106 grams protein (20%)

thoughts: the calories are on the higher side, but nothing I’m concerned about and  to be expected when you eat an entire avocado+ and have a cupcake in one day!

daily eats: 11.11.13

Hello, hello! How is everyone? In shock that its mid-November like me? Good because I’m in major denial. I’m back for a daily eats post, not with any theme…just a healthy day of food. :)

coffee: totally deserves its own food group, no? I had mine with 1/2 & 1/2. I tried to switch back to coconut creamer (to reduce the dairy in my life) but I just can’t. Coffee is one of life’s simple pleasures and I love it so much more with 1/2 & 1/2. So that’s what I drink it with.

Today I got up early (well, the same time I would get up to go to the gym) and instead of working out, I got ready and went to Starbucks instead. It saves me time on the commute and gives me an opportunity to write, work on the blog and create other content, it’s such a nice way to start the day.

breakfast: protein pancakes + maple syrup + creamy nutzo. This was the first time trying the banana hazelnut flavor of flapjacked protein pancakes – SO good.

lunch: chicken shawarma + greek salad (lettuce + cucumber + tomato +  feta + olives + olive oil + red wine vinegar + oregano). The shawarma recipe, though slightly involved, didn’t take too much time and was delicious. I would recommend it!

Normally I get really snacky in the afternoon, but I spent the afternoon at the doctors office so I wasn’t able to think too much about food. I did however have a smoothie prepared and ready to go. :)

snack: smoothie (vanilla tera’s whey + 1/2 banana + 1 cup frozen berries + 1 cup almond coconut milk) 

workout: now that I’m no longer training for my half marathon, I’ve pretty much stopped running. I think I’ll get back into it, but I’ve been looking forward to mixing it up again. I was still sore from two rounds of the 7-Minute Workout on Saturday (a good indication I need more lunges, squats and triceps dips in my life) so I kept it easy with 25 minutes elliptical + 25 minutes incline walking on the treadmill.

dinner: per usual, I changed our dinner schedule this week. It never fails! Steak + veggies was on the menu, but we ended up with Chipotle. I had a chicken salad + fajita veggies + salsa + greek yogurt (for sour cream) with some chips + guacamole.

dessert: two dark chocolate peanut butter cups

approximate nutrition stats: 1,750 calories, 82 grams fat (41%), 135 grams carbohydrates (30%), 28 grams fiber, 70 grams sugar, 130 grams protein (29%)

Thinking about those in the Philippines affected by Typhoon Haiyan – the destruction is heartwrenching. Give something if you can, they need it. 

egg, avocado & cheese toast

I just have to share my newest breakfast obsession with you guys.

It’s not even really a recipe, per say…but it is oh SO good and you definitely need to make it.  Simple food really is the best, isn’t it?

The premise is a simple one, lightly toasted bread (or broiled if I’m at home and too lazy to get the toaster out) is topped with avocado slices and thinly sliced cheese (my favorite is pepper jack) and then broiled until the cheese is golden brown. Then top the toast with preferably, a runny egg. De.Vour.

If I’m at work, I’ll bring a fully cooked egg and then put the components together once I’m ready for breakfast. (But there’s no real plate, golden brown cheese, or runny egg.) It’s still good and definitely still satisfying, but not quite the same.

This toast also makes a delicious lunch or simple dinner if you just can’t fathom such a savory meal first thing in the morning. Anytime of the day, just make sure you eat this soon!

Egg, Avocado & Cheese Toast

by Emily Dingmann

Prep Time: 5 minutes

Cook Time: 5 minutes

Keywords: breakfast sandwich high protein kosher vegetarian cheese eggs

 

Ingredients (2 servings)

  • 2 slices bread (sprouted, whole grain, brown rice)
  • 1 small avocado, thinly sliced
  • 2 oz jalapeno jack cheese, thinly sliced
  • 2 fried eggs

Instructions

Turn broiler on high.

Lightly toast bread. (If using broiler, be careful!)

Top bread with sliced avocado and cheese.

Broil until golden brown, watching carefully.

While toast is in the broiler, fry eggs.

Top toast with fried egg.

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