My New Root’s Life Changing Bread with Smashed Avocado & Eggs
Okay, I know it’s not really a novel concept.
By this point we have all realized the simple joy of smashing an avocado onto a piece of toast and calling it a meal. So I’m not really even sure if this post counts as a recipe. But in support of this being considered a recipe, I went and added bunches of more stuff on top. Still not convinced? Not to worry, I have an entire list of excuses for you as to why we should pretend this is a recipe.
Uno. My best friend is getting married this weekend. We’re actually meeting in the morning to go for our last run before she’s married. I can not even count the number of runs we’ve been on (…and the number of times I’ve made her wait outside my house for me in the wee hours of the morning because I overslept…again). It seems like yesterday we were playing barbies and sneaking raw cookie dough from the kitchen…it’s weird thinking that we’re old enough to get married. It’s weird thinking that we’ll never walk each other home late at night and stop halfway between our houses and somehow manage to talk for an hour until one of our parents comes outside to look for us.
My favorite conversations have happened in between our houses, in the middle of the street where we grew up. It’s where we’ve cried and laughed and actually where she taught me how to dance. Big things have happened in the middle of that street. Having a best friend has been one of the greatest blessings of my life. Something I used to completely take for granted. I hope everyone gets to experience the joy of having a best friend. I’d try to explain to you how she is the most caring, grateful, kind and loving person I’ve ever met, but you wouldn’t even believe me.
And the second excuse as to why you should accept this post a recipe…it’s finals time.
This is how studying for finals has been going: I sit at my desk and try to have better posture as I pretend to study but am constantly turning around to look at the TV to see what’s happening on Sex in the City. Then a preview for that Ryan Lochte show comes on. I find him hilarious and annoying and charming. I’ve watched 1/2 of one episode and it was hilarious. Like when he asks what a douchebag is and then they cut to all the scenes of him being a douchebag. And then that preview ends and a preview for The Hangover 3 comes on with Alan singing and I just laugh and laugh and then remind myself that I am laughing alone and it’s weird. And then I think to myself, “finals are so fun.”
By this time I’m looking over my shoulder at the TV so much that I make myself feel dizzy so I decide I need to lay down on the floor and then boom…naptime. And when naptime is over, it’s time for snacktime because well, just because. And something appropriate during finals time…the panic and anxiety blog shared my Greek Yogurt Chicken Salad recipe.
So do I have any real excuses for taking an avocado+fork+piece of bread and calling it a recipe? Yeahno. So I topped it with eggs.
And in all this craziness that I’m pretending is stressful when it’s actually just happiness and fun…I got a Twitter. Now what to do with it…I have no clue. And totally ridiculous…the username @immaeatthat was taken. How-you-gonna-take-my-name? So I settled with @immaeatthatblog. It’ll do.
Twitter is harder than Instagram because you have to use your words. Not ideal. I’d much rather just give you a picture. I know you can do a Twitter picture thing but it’s just not the same. I’m mainly not really feeling Twitter because I don’t know what I’m doing. But the good news is…I only have 6 followers so there will be fewer witnesses if I accidentely post something awkward.
And now let’s take a sec to talk about the most creative recipe I’ve heard of in awhile. So I ran into one of my favorite professors earlier this semester and she told me about this bread. It sounded nuts. No flour…just nuts + seeds + oats + maple syrup + coconut oil. I have been meaning to make it for seriously like two months. No better time than finals week.
My New Root’s Life Changing Bread
makes 1 loaf
[of so slightly adapted from My New Roots]
1 cup sunflower seeds
1/2 cup ground flax seeds
1/4 cup almonds
1/4 cup walnuts, lightly chopped
1 1/2 cup quick oats
2 Tbsp chia seeds
4 Tbsp psyllium seed husks
1/2 tsp salt
1 Tbsp maple syrup
3 Tbsp coconut oil, melted
1 1/2 cups water
In a bowl, combine sunflower seeds, ground flax seeds, almonds, walnuts, oats, chia seeds, psyllium seed husks and salt. In a separate bowl, combine maple syrup, melted coconut oil and water. Add wet ingredients into dry and stir until well combined. Line a loaf pan with foil and pour in batter. Use the back of a spoon to smooth the top of the bread down. Cover the bread and allow it to sit on your counter overnight (I let mine sit 10 hours but you could do anywhere from 3-12 hours).
In the morning, preheat oven to 350F. Bake the bread in the loaf pan on the center rack of your oven for 20 minutes. After 20 minutes, gently remove the loaf from the pan and place the loaf top-side down, directly onto the oven rack. Back for another 30-40 minutes. When done, loaf will sound hollow when tapped. Allow bread to cool COMPLETELY before slicing and enjoying.
Open-faced Egg Sandwich
1 whole egg
1 egg white
scant 1/4 cup red onion, chopped
scant 1/8 tsp garlic, minced
3-4 cherry tomatoes, sliced in half
dash dried dill
1/2 large avocado, mashed
2 pieces My New Root’s Life Changing Bread (recipe above or here)
In a skillet over medium-low heat, heat 1/2 Tbsp olive oil. Add in red onion and cook, stirring frequently until softened, about 7-10 minutes. Stir in minced garlic and sliced tomatoes and cook until garlic is fragrant, about 30 seconds. Turn off heat to allow pan to cool down a little (leave red onion + garlic + tomatoes in the skillet). In a small bowl, whisk together your egg, egg white, dill, and salt/pepper. Pour egg mixture into skillet with red onions+garlic. Turn skillet to low or medium-low heat and cook eggs constantly stirring with a wooden spoon. Don’t over cook them. When cooked, remove eggs from heat.
Divide the mashed avocado between two slices of bread. Top with eggs and serve.