hello strangers!  i haven’t blogged in WEEKS.  it feels like months!  i’ve missed you all terribly.  this blogging thing is my fun outlet.  i don’t ride roller coasters ~ i can’t play a single sport ~ and i don’t have the money to be a shopper.  so this is my jam!

today’s yummy recipe is a take on an inspiring breakfast i had in LA, when the hub and i were there a few weeks ago.  there is a lot going on in our lives, and we both feel like we are whirling out of control.  this breakfast was a moment of clarity and sanity in the midst of chaos.

that’s avocado toast.  hearty, crunchy, sprouted grain bread, toasted and smeared with perfectly ripe, avocado mashed with a little lemon juice (and olive oil if your avocado is a little unripe), sprinkled with chia seeds, tomatoes and green onions, and salt and pepper.

it’s that simple.

my take on it is a grain-free, gluten-free bread that is super easy, and very flavorful.  while i don’t have to lay off the gluten and grains like i used to, i still try to eat grain-free/gluten free as much as possible.  i just feel better when i do.

here’s the bread recipe.  it started from Danielle Walker’s, “Against All Grain” cookbook, and i’ve tweaked it by adding seeds and nuts.

here’s a picture of my version!!

don’t forget to sprinkle with chia seeds, fresh cracked black pepper, and coarse salt.  i used fleur de sel, just to class things up a bit.

i think that bread is lovely.  i want to try a yeasty version of it.  i’ll let you know how that works out.

another close-up?  why not!