Here’s another combination I tried recently and loved. There is nothing better than using up the contents of one’s fridge and freezer and creating something delicious in the process!
- Flesh of one mango – frozen
- Flesh of one small coconut – frozen (4 frozen coconut cream cubes would work perfectly with this as well)
- 1 cup Pure Harvest Coco Quench (or whatever milk alternative you prefer. Regular Full Cream, Almond, Oat or Coconut & Almond milk would work as well)
- 1 large handful baby spinach
- 1 small handful mint leaves
- Juice of 1 lime
- Chia seeds for topping (optional)
I let the frozen coconut flesh and mango thaw a little bit and then added all ingredients and blended together to create a lovely, thick and almost sorbet-textured smoothie. Top with some chia seeds if you like.
Coconut & Mango Sweet Green Smoothie
If you’re like me and used to enjoy your toast with jam nearly every morning but now want to avoid the sugary hit then this post is perfect for you. Toast sometimes gets a bad rap for being boring but these recipes are proof it doesn’t have to be. Furthermore I can vouch for their tastiness having tried and tested all four.
Please note that I always strive to use good quality seeded or wholegrain sourdough bread (the fresh stuff from the bakery at Woolworths is actually really good) as it is a fermented dough that is beneficial to blood sugar levels. Alternatively if all the sourdough is gone I use good quality Rye or Wholegrain breads.
Vegemite, Avocado & Cheese Toasties
I was first exposed to this little gem of a combination in the I Quit Sugar 8 Week Program and now eat it nearly once a week for breakfast or as a ‘naughty’ snack. The melted cheese and the gooiness of the avocado just absolutely make it for me! Salty goodness too.
Vegemite, Avocado and Cheese Toastie
- 2 pieces of sourdough lightly toasted on one side under the grill
- Spread vegemite on the un-toasted side of the of the bread
- Slice a 1/4 of a large avocado and divide between the slices of the bread
- Slice enough cheddar cheese to cover both pieces of bread
- Put under the grill until cheese has melted and started to bubble slightly – you want the avocado to be heated through
‘Peanut Butter & Banana’ and ‘Chocolate & Strawberry’ Toast
I tried both of these for this first time the other day and whilst I think the peanut butter combination was a clear winner, the chocolate and strawberry was also delicious. I think next time I might try adding some cacao nibs on top for extra crunch and a slightly bitter contrast to the sweetness of the strawberries and chocolate spread.
Left – Peanut Butter, Banana & Chia Seeds. Right – Coco2 Spread, Strawberries & Mint.
- On one piece of toast is 100% natural crunchy peanut butter (make sure it is ONLY made with peanuts), slices from half a banana and a sprinkle of chia seeds
- On the other piece is Pureharvest Coco2 Chocolate Spread (this is fructose-free and made with rice malt syrup, coconut oil and cacao and pretty much the best thing ever), a couple of small strawberries sliced and a sprinkling of torn mint leaves
Strawberry & Avocado Toast
I feel like I’m definitely saving the best for last here. I absolutely adore this combination on toast and eat it regularly. For an extra touch of salty/creamy goodness you can add feta on top too. I just don’t normally have feta in the fridge as I nearly always let it go off! For this recipe I recommend slicing the avocado and strawberries either before or while the bread is in the toaster to make sure you don’t eat it cold (I’m speaking from experience).
Avocado & Strawberry Toast
- Toast two pieces of sourdough
- Divide a 1/4 of a large avocado (1/2 a small one) between the pieces
- Divide 3 sliced strawberries between the pieces
- Drizzle a little good quality olive oil over the slices
- Sprinkle with freshly ground salt and pepper
Enjoy your toast eating!