Skip to main content

Avocado Breakfast Boats

 
So this morning I had to fast as I had to have some blood work done.  Of course this was the morning that I had to wake up super starving, So hungry I swear my stomach started eating itself.  Logically I had no reason to be this savagely hungry since I didn't have to stop eating until 2am the night before and probably wouldn't have eaten this early in the morning on any other day...but I assume that since my brain knew I had to fast, she went into panic mode.  By the time I got to the hospital, my innards were screaming and the entire waiting room was well aware of my situation.  I finish giving blood and now I'm both dizzy and nauseous.  How am I going to make it home? Why am I so dizzy? Ooooh yeah, I completely forgot I worked out Saturday and Sunday back to back and I'm still not used to working out after our Covid break.  ugh, I need to get home and get some protein in my system.  I get home and dig through the fridge.  What's quick? Whats got fat and protein?  Perfect! I've got a ripe avocado that I should probably use before she turns brown but what shall I eat her with?  Aha, let me try this Beyond Beef plant based sausage.  I found it on sale and have yet to try it.  Lets see if it is as good as the "beef"  But how do i combine the two of them into a meal.  Now when I was Paleo, I always saw recipes for eggs baked in an avocado.  It always looked spectacular but I never actually tried it.  So here is my opportunity! Sans egg of course!  This hardly needs a recipe but here goes anyways:

INGREDIENTS:
1 Avocado
2 Plant Based Breakfast Sausage Patties
1/2 medium Roma tomato, diced
handful of onion sprouts
Salt & pepper to taste
Avocado oil to drizzle

METHOD:
  • Preheat the oven to 375 degrees
  • Cut avocado in half and remove the pit thing....is it called a pit?
  • Lie both halves face up on a sheet of aluminum foil and drizzle tops with avocado oil (I do this for no clean up purposes.  just pitch the foil when done)
  • Place both of the sausage patties on the foil as well and bake for around 10 - 15 minutes.  You can flip the sausages halfway through but I didn't bother.  Both sides were crispy for me.
  • Drizzle a few drops of oil and add salt and pepper to sprouts and tomatoes and mix them up.  I like to season my veggies so they aren't so dry and naked..
  • Chop or crumble the sausage right into the avocado.
  • Top with the tomato sprout salad
  • ENJOY. Mmmm

Comments

Post a Comment

Popular posts from this blog

My attempt at Mumallaengi-Muchim, Crispy Lotus Root, Butternut Squash

  Back in the days long ago before Covid, I used to leave the house to go to work and go out to lunch everyday.  Working with a Korean supplier, I was introduced to the wonderful world of Korean cuisine!  It first began with Korean Barbecue.  My family often eats Teppanyaki where the dinner is cooked in front of you on an iron plate but Korean Barbecue is a whole different beast.  A variety of meats and seafood are also barbecued table top but here you are enveloped with a feast of Banchan which is the name for side dish in Korean.  This has got to be my favorite way to eat! Every bite can be composed of a unique Banchan as there are so many to choose from.  Anyways, Mumallaengi-Muchim is one of my favorite Banchan.  It is composed of dried radish strips covered in a sweet and spicy sauce but the radish is salty and it seems sticky but its not sticky and ooooohhh its just plain and simple complete deliciousness.  So I decided that I woul...
Post a Comment
Read more

Farm Fresh Romanesco Salad

  Day 38 Plant Based Paleo Journey So today Lila and I ventured to the Farmers Market.  My friend had told me about this place the week prior but we hadn't the chance to go visit yet.  Lila was particularly excited to go, not for the goodness we would find there but rather that she could drive there.  (She currently has her driving permit and needs to fulfill her hours).  Anyways, we safely arrived at the market and were immediately greeted by tons of local squash, gourds, pumpkins. On my way to the patch, I was stopped dead in my tracks by the bright chartreuse Romanesco and purple cauliflower.  My creativity immediately started running, what could I make to showcase both of these stars?  So this what I came up with.  I didn't want to cook either and potentially sabotage their vivid colors so I needed to keep them raw....thus a salad.  I continued on my adventure through the market and discovered fresh radish, carrots and beets.  Oooh I...
Post a Comment
Read more