Ok, Spring is approaching and us East Coasters have had the luxury of layers, big sweaters and hearty winter meals. For me, I do eat pretty healthy and make sure I get an equal balance of greens, fiber and protein. In the past year, being newly married, this has been difficult as we eat out more and indulge/treat ourselves to dishes I normally do not eat. I have in the past tried the juice cleanse and personally do not believe in it. Our bodies are machines and require all parts to function 24/7 which means processing food not just liquids.
My Goal starting today is to eliminate all flour, pasta, rice (this will be hard) and just about everything that has gluten in it.
One of the current culinary trends (most of you know) is Avocado toast which I love.
Here is my gluten free version that will for sure become a staple in your diet as well as satisfying the crave for avocado toast without the bread!
SWEET POTATO AVOCADO TOAST
1 sweet potato – peeled and sliced lengthwise – 1/4″ thick
1/2 cup arugula – chopped
1 teaspoon zatar – this middle eastern blend is my new favorite and La Boite makes the best of all I have tired (website below)
Salt & Pepper
Meyer lemon wedge (or regular lemon)
Peel sweet potato and cut off 1/2 inch of each end. Slice lengthwise approximately 1/4″ thick. Then cut into 1 1/2″ triangles (like a chip).
Coast lightly with olive oil and place on foil lined toaster oven tray.
Broil at 500F for 4 minutes and turn for another 3-4 minutes.
Place on plate to cool.
Spread a little avocado on each slice, followed by a pinch of Zatar, salt and pepper.
Finish with the chopped arugula and generously squeeze lemon over the top.
A wonderful treat anytime of the day!