What I Eat: Avocado Toast

Avocado, it’s been said, is proof that God loves us.

I’m not sure that’s ever been said before actually, but it should have been before now.

This creamy, delectable fruit is not only delicious, nutritious, filling and full of healthy fats but, most importantly, versatile. For most people, though, it’s the first and main ingredient in guacamole, which, as great as that dish is, is a shame.

I love this little green delicacy in soup, sushi, salsa, salad and smoothies. My girlfriend eats it by the spoonful sometimes. I have plans to try it fried, or rather baked and covered with bread crumbs, ala french fries.

But my favorite new way to eat avocados is on toast for breakfast.

I take half an avocado, smooth it over the toast, drizzle a little grapeseed oil on it and top it with freshly ground black pepper, sea salt and red pepper flakes. Simple, delicious, healthy and filling.

And what could be more heavenly than that?