Showing posts with label avocado toast. Show all posts
Showing posts with label avocado toast. Show all posts

Monday, April 1, 2024

AVOCADO TOAST FOR ONE (LOW SALT)

KORINA MOSS: Most readers know me as the cheese lady because of my Cheese Shop Mysteries. However, in real life, I can't eat as much cheese as I'd like to, because I have Meniere's disease and have to keep my sodium low. At the moment, I'm having a Meniere's flare-up, and the only way to battle it is to lower my salt intake significantly. So I'm sharing with you a breakfast I love that you can make low salt. The other great thing about avocado toast is that you can add different ingredients to it to suit your taste, especially if you're not salt-sensitive -- mushrooms, caramelized onions, tomatoes, smoked salmon... or cheese, of course! I belatedly decided to make this one with mushrooms. 

LOW SALT AVOCADO TOAST FOR ONE

Ingredients:

1 slice of bread of your choice (I have no sodium Ezekiel bread)

1 egg

1/2 ripe avocado

1 wedge lemon

Mrs. Dash Everything But the Salt 

1 tsp salt-free sunflower seeds

Instructions:

Cut avocado in half at the pit and mash half in a bowl. (Avocado saves better if left in its skin with the pit.)

Add the juice of a small wedge of lemon to taste.

Add Mrs. Dash to taste. 

Toast your bread.

Cook any extra ingredients. (Here I fried up mushrooms in a touch of olive oil.)

Fry or poach your egg. I like my egg a little firm but with the yolk still runny. If I wasn't so lazy, I would've poached it. I fried it with spray in the pan, but you can use unsalted butter. 

Before your egg is done, spread avocado mixture on toast. Add sunflower seeds. Add any extra ingredients. Add egg. 




It's so satisfying, very filling, and you never miss the extra salt. As made, the sodium content is about 70 mg. Enjoy and have a happy head and a happy heart! 

READERS: Do you love avocado as much as I do? How do you feel about low salt recipes?

FONDUE OR DIE

The lazy, hazy, dairy days of summer are coming to a close in the Sonoma Valley. . . and so is someone’s life.

The small town of Yarrow Glen’s neighbor, Lockwood, hosts an annual Labor Day weekend bash: Dairy Days. And Willa Bauer and her cheese shop, Curds & Whey, refuse to miss out on the fun. Willa is thrilled to celebrate her favorite thing—she is a cheesemonger after all—and this festival goes all out: butter sculptures, goat races, cheese wheel relays, even a Miss Dairy pageant. Too bad the pageant runner, Nadine, is treating Dairy Days prep like it’s fondue or die and is putting everyone around her on edge. When Willa finds Nadine’s dead body under years’ worth of ceramic milk jugs, the police aren’t sure whether the death was an accident. But fingers are pointing at Willa’s employee, Mrs. Schultz, who steps in to help the pageant after Nadine’s death. Someone wanted Nadine out of the whey, and Willa is going to find out who.

Releasing 10.22.24

My Cheese Shop Mystery series is available now everywhere books are sold. 

BUY LINK

KORINA MOSS is the author of the Cheese Shop Mystery series (St. Martin’s Press) set in the Sonoma Valley, including the Agatha Award winner for Best First Novel, Cheddar Off Dead and the most recently Agatha-nominated Best Contemporary Novel, Case of the Bleus. Her books have been featured in PARADE Magazine, Woman’s World, AARP, and Fresh Fiction. To learn more, visit her website korinamossauthor.com. 



Sunday, April 11, 2021

Avocado Toast Recipe and #Giveaway from Guest Author, Olivia Blacke @oliviablacke

Hello, everyone! Mia P. Manansala here, and I'm so thrilled to introduce my guest today! Olivia Blacke is one of my fellow Berkley 2021 debuts, and her book KILLER CONTENT is so much fun! Her protagonist, Odessa Dean, is utterly charming and I can't wait for the sequel, NO MEMES OF ESCAPE (October 5, 2021).

Today, she's sharing one of my favorite light meals: Avocado toast (I'm a Millennial, after all). She's also giving away a signed, physical copy of her debut (US only), so make sure to read to the end!

DIY Avocado Toast
Avocado toast gets a bad rap.

This simple and delicious light meal has somehow come to represent everything that’s wrong with the world these days. Personally, I don’t get it. Avocado toast deserves all the love.

Back in the days where we took restaurants for granted, I sat down at a quaint little café with a dear friend-slash-colleague of mine who is in his mid-sixties. He saw avocado toast on the menu and his eyes lit up. “I’ve always wanted to try this!” he said as he ordered it. He enjoyed his meal thoroughly, and when it was done, said, “Now I see what all the fuss is about. Does that mean I’m a Millennial now?”

I think if more people, like my friend, tried avocado toast, they’d realize that they’re missing out on a wonderful treat.

In my debut cozy mystery, KILLER CONTENT, main character Odessa Dean moves from a tiny town in Louisiana to the Brooklyn neighborhood of Williamsburg and works at Untapped Books & Café, where she is introduced to all sorts of wonderful dishes created by Chef Parker, including simple but delightful homemade hummus to his own take on avocado toast.

Then again, up until a few weeks ago, I hadn’t even heard of avocado toast. I hadn’t known that avocado was good for anything other than mashing into guacamole, but to my surprise, avocado toast was not only delicious, it was also more complex than the name suggested. There were dozens of ways to prepare it, but here at Untapped, it was two slices of locally produced multigrain bread, lightly toasted, topped with creamy avocado chunks, a slice of heirloom tomato, a squirt of lime, a sprig of cilantro grown in the next- door rooftop garden, and feta cheese crumbles, with a perfectly poached egg on the side. – KILLER CONTENT

Odessa Dean loves Parker’s avocado toast, along with his famous peanut and tofu Thai salad, savory sandwiches served on warm artisan bread, raspberry Nutella crepes, and every other dish he can imagine. Unfortunately for the rest of us, Untapped Books & Café only exists in the Brooklyn Murder Mysteries, but that doesn’t mean we can’t enjoy Parker’s avocado toast at home!


Cast of characters

You’ll need:

  • Toasted bread. Like Parker, I prefer a nice hearty multigrain but your favorite toast will do well. Two to three slices per serving (unless you’re using unusually large or small bread).
  • Ripe avocados. The trick to knowing when avocados are ripe is easy – if the step pops out easily, the avocado is ripe! A whole avocado is good for one heaping serving.
  • Salt – which can be left out if you’re watching your sodium intake. And good for you!
  • Pepper
  • A splash of lime juice
  • Tomatoes. Diced, sliced, cherry, beefsteak, heirloom, you can’t go wrong.
  • Cilantro – again this is up to your personal preference. One of my besties runs screaming from the room if she even hears the word “cilantro,” so if you’re not a fan, leave it out.
  • Feta cheese crumbles
  • Diced red onions
  • Egg. One egg per serving.

·  

Directions:

  • Toast the bread
  • Poach the egg. Again, this comes down to personal preference. Parker serves his eggs poached but I prefer hard boiled.
  • Cut the avocado in half, remove the seed, and scoop out the yummy avocado goodness
Dice the avocado

  • Dice or lightly smash the avocado. “Lightly smash.” Don’t you just love that phrase?
  • In the bowl with the avocado, add in diced tomatoes, diced red onions, a splash of lime juice, a dash of salt, and a dash of paper. Combine gently – or mash it all together into a creamy paste if that’s your jam.
  • Spread the avocado mix on the toast. Add feta crumbles on top. Garnish with cilantro if desired.
  • Serve two to three slices of delicious avocado toast with a poached egg on the side.
Finished avocado toast

Before we go any further, let’s address the elephant in the room. Your favorite avocado toast always has fresh garlic. Or jalapenos. Or sea salt. Or radishes. But I didn’t mention any of those wonderful additions in my recipe! That’s because there are as many different ways to prepare avocado toast as there are people to enjoy it. As with any dish, feel free to experiment and add your own touches to make a meal uniquely yours!

GIVEAWAY: I’m happy to giveaway a signed paperback copy of KILLER CONTENT (US Only). Just answer the question: What ingredients do you like to add to your favorite avocado toast?

BIO

Brooklyn Murder Mysteries author Olivia Blacke writes quirky, unconventional, character-driven cozy mysteries. After shuffling around the U.S.A. from Hawaii to Maine, she currently resides with her husband and their roly-poly rescue puggle, but is forever homesick for NYC. In addition to writing, disappearing into a good book, and spending way too much time on social media, she enjoys SCUBA diving, crocheting, collecting tattoos, watching hockey, and baking dog cookies. She can often be found on Twitter as @oliviablacke or on her website at OliviaBlacke.com. Sign up for her newsletter for access to exclusive content.


It’s murder most viral in this debut mystery by Olivia Blacke.

Bayou transplant Odessa Dean has a lot to learn about life in Brooklyn. So far she’s scored a rent free apartment in one of the nicest neighborhoods around by cat-sitting, and has a new job working at Untapped Books & Café. Hand-selling books and craft beers is easy for Odessa, but making new friends and learning how to ride the subway? Well, that might take her a little extra time.

But things turn more sour than an IPA when the death of a fellow waitress goes viral, caught on camera in the background of a couple’s flash-mob proposal video. Nothing about Bethany’s death feels right to Odessa–neither her sudden departure mid-shift nor the clues that only Odessa seems to catch. As an up-and-coming YouTube star, Bethany had more than one viewer waiting for her to fall from grace.

Determined to prove there’s a killer on the loose, Odessa takes matters into her own hands. But can she pin down Bethany’s killer before they take Odessa offline for good?