I have a new obsession snack that has been a daily thing this month.
While the base elements remain the same (tahini and toast), the toppings rotate, keeping tastes fresh.
One of my favorites – mashed avocado:
Jason likes this snack also, as long as his does not have tomato.
See the one in back? Jason’s.
This super easy non recipe is as follows:
tahini toasts
vegan, gluten free, delicious
gluten free bread (Food For Life, Rudi’s*)
tahini (2+ tablespoons for each toast)
veggies (tomato, kale, avocado, cucumber…)
sea salt
*Rudi’s gluten free bread is awesome, is not vegan
In oven/toaster oven/toaster, defrost bread (some gf bread is stored in freezer). Spread tahini and add toppings, return to toaster oven to warm through. Salt to taste.
Though I have been enjoying these nearly every day, the toppings depend on what is in the veggie crisper that day – satisfying variety every time! I love tahini flavor, and I cannot think of a fresh veggie that would not work with this.
These can also be dressed up (adding sesame seeds for a fancy nod to the tahini), cut toasts to serve as bite size appetizers. I use small rice cakes to make bite size snacks also – crunchy goodness!
Do you have a snack you like enough to eat every day?
by Kristina Sloggett on June 6, 2012
in Breakfast,daily smoothie,Dessert,Gluten Free,recipes,Second Breakfast,Smoothie,snacks,summertime,Vegan
Last week I discovered you all like Piña Coladas. Several people have already made the Lightened Up Piña Colada, and I am happy to report that “lightened up” did not mean missing anything. So far so good – people are liking this light version.
Since we really shouldn’t begin the day saying “it’s five o clock somewhere”, I have a solution for the early cravings of those creamy cool and sweet tropical flavors. Unless you’re on vacation. Then go for the real thing.
Piña Colada breakfast smoothie
dairy, soy and gluten free, vegan, no added sugar
serves two
11.2 ounces coconut water (small container)
1/3 cup coconut milk
1/2 fresh pineapple, peeled, cored and cubed
2 scoops vanilla protein powder
handful ice cubes
Combine all ingredients in a high powered blender, serve with pineapple garnish and enjoy!
As you can see, I really do have a fresh pineapple around at all times in the summer. I’ve been having these each morning since Sunday. Today’s has spinach as well – yum!
Peanut butter and Chocolate. Always a classic combination, even if the recipe isn’t so classic. or even a recipe, really.
I am still reeling over my amazing weekend, and will recap every detail soon. I’m still on a plant-based high with a goofy grin, and there are some people still in Portland for a few more days so I’m spending time with new friends!
I managed to develop quite the sweet tooth as a result of all the amazing food we enjoyed this weekend. In three days. I crave sweets now, wanting dessert after dinner. Breakfast and lunch too, if I’m being honest.
Today I have the honor of guest posting for my friend Eden – whose blog I love for many reasons – she makes me laugh, inspires me to think, and instigates many fun comment conversations. So when she asked me to guest post, I put my thinking laptop on to come up with something fun.
This satisfies that sweet tooth.
The breakfast one.
The theme is “not on my blog” – visit Eden to see what I have to say.
What is your favorite chocolate peanut butter combination?
