Breakfast

12 Amazingly Healthy And Beautiful Avocado Toast Recipes

Looking for a way to upgrade your toast or avocado addiction? Here are 12 amazingly healthy and beautiful avocado toast recipes to inspire you!

Note: This post contains Amazon affiliate links

Avocado toast is more than a trend; it’s a way of life for some. It goes beyond breakfast and sneaks its way into snack time and even appetizer time where it ditches “toast” in favor of “crostini.” Either way, if it has avocado on it, it’s Avo Toast and you know you want it. Here’s a great recipe book that gives you even more options to up-level your toast addiction. And one more book with beautiful photos to inspire you to get creative with your toast, and ::gasp:: possibly move beyond avocado. 🙂

But until them, here are 12 amazingly healthy and gorgeous avocado toast recipes that you should totally try.


Avocado Toasts with Pan-Seared Corn, Olives, and Queso Fresco by Simply Recipes

Autumn Avocado Toast by How Sweet Eats



Grilled Avocado Caprese Crostini by Cafe Delites

Green Goddess Avocado Toast by Kitchen Confidante

Roasted Artichoke Avocado Toast by Love And Lemons



Loaded Avocado Toast by A Side of Sweet

Avocado Toast with Spicy Marinated Chickpeas and Zucchini by Floating Kitchen

Garlic Shrimp Avocado Crostini by Salt and Lavender




Japanese Inspired Avocado Toast by I Am A Food Blog

Avocado and Heirloom Tomato Toast with Balsamic Drizzle by Blissful Basil

Fancy Avocado Toast by A Beautiful Plate


Avocado Toast Salad by Little Broken


YOU MAY ALSO LIKE:
Creamy Cilantro Avocado Jalapeño Sauce
10 Beautiful And Healthy Smoothie Bowls
12 Beautiful And Tasty Taco Recipes


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Looking for a way to upgrade your toast or avocado addiction? Here are 12 amazingly healthy and beautiful avocado toast recipes to inspire you!

Looking for a way to upgrade your toast or avocado addiction? Here are 12 amazingly healthy and beautiful avocado toast recipes to inspire you!

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Sheet Pan Sweet Potato Hash With Eggs

Sheet pan meals are a time saver and this Sheet Pan Sweet Potato Hash With Eggs recipe is no exception. This is a savory twist on the classic eggs and potatoes bake, perfect for breakfast or dinner.

Sheet Pan Sweet Potato Hash With EggsNote: This post contains Amazon affiliate links.

This Sheet Pan Sweet Potato Hash With Eggs delivers a gorgeous display of color thanks to the rich orange of the sweet potatoes, the purple and red of the potatoes and onions, and the vibrant green of the Brussels sprouts. The ingredients are naturally gluten-free.

Nestled among the lightly seasoned veggies are the perfectly yolked eggs, all roasted on a sheet pan to bring out the savory flavor of each ingredient.

Sheet Pan Sweet Potato Hash With Eggs

Consider using two half baking sheets or a larger three-quarter size sheet pans to allow enough room to spread the vegetables out in a single layer without overcrowding. This will allow them to roast evenly without steaming.

Sheet pans come in several sizes. The most common – the half sheet pan – measures 13” x 18,” while the larger three-quarter sheet pan measures 15” x 21.” The three-quarter size works well for this recipe because it allows extra room for the vegetables to be spread out in a single layer without overcrowding. I like this set of multi-sized sheet pans.

I also recommend using baking mats on the sheet pan instead of parchment paper for this recipe. Not only will everything roast more evenly and not burn, but it makes clean up a breeze ~ win-win!

Sheet Pan Sweet Potato Hash With EggsPerfect egg yolk tip: crack each egg into a small bowl to ensure that the yolk is firm and remains intact, then carefully transfer onto the sheet pan. Repeat this process, one egg at a time, until all eggs are on the pan.

Sheet Pan Sweet Potato Hash With Eggs

If you love sheet pan recipes, check out this amazing list of “hands-off” cookbooks ~ so many delicious choices!

YOU MANY ALSO LIKE:
Autumn Roasted Vegetables With Feta
Roasted Sweet Potato Wedges With Maple and Cinnamon
Roasted Brussels Sprouts With Balsamic and Parmesan 

 

Sheet Pan Sweet Potato Hash With Eggs
 
Prep time
Cook time
Total time
 
Sheet Pan Sweet Potato Hash With Eggs. All ingredients are naturally gluten-free.
Author:
Serves: 4-6
Ingredients
  • 2 large sweet potatoes, peeled and cut into chunks
  • 1 lb. small purple potatoes, cut in half
  • 8 oz. Brussels sprouts, cut in half
1 large red onion, roughly chopped
  • 3-4 cloves fresh garlic, minced
1 t. onion powder
  • 3 T. extra virgin olive oil
  • 6 large eggs
  • Sea salt and black pepper, to taste
Instructions
  1. Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a silicone baking mat. If using parchment paper, lightly spray with non-stick cooking spray. Set aside.

  2. In a large mixing bowl, toss sweet potatoes, purple potatoes, Brussels sprouts, red onion, garlic, onion powder, and olive oil until vegetables are well coated. Season with salt and black pepper, to taste.


  3. Spread the sweet potato mixture onto the prepared sheet pan in a single layer without overcrowding and roast in pre-heated oven for 8-10 minutes. Stir vegetables and continue roasting another 8-10 minutes, or until sweet potatoes are fork tender.

  4. Remove sheet pan from oven and create 6 round, evenly spaced openings among the vegetables. Carefully pour an egg into each opening, keeping the yolk intact. Season with additional salt and pepper, if desired, and return pan to the oven.

  5. Bake for 6-8 minutes, or until the egg whites are set and the yolks reach the desired level of doneness.

  6. Remove sheet pan from oven and serve immediately. Enjoy!

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Sheet pan meals are a time saver and this Sheet Pan Sweet Potato Hash With Eggs recipe is no exception. This is a savory twist on the classic eggs and potatoes bake, perfect for breakfast or dinner.Sheet pan meals are a time saver and this Sheet Pan Sweet Potato Hash With Eggs recipe is no exception. This is a savory twist on the classic eggs and potatoes bake, perfect for breakfast or dinner.Sheet pan meals are a time saver and this Sheet Pan Sweet Potato Hash With Eggs recipe is no exception. This is a savory twist on the classic eggs and potatoes bake, perfect for breakfast or dinner.Sheet pan meals are a time saver and this Sheet Pan Sweet Potato Hash With Eggs recipe is no exception. This is a savory twist on the classic eggs and potatoes bake, perfect for breakfast or dinner.

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Gluten-Free Cranberry Orange Blender Muffins

Gluten-Free Cranberry Orange Blender Muffins are an easy and healthy breakfast option or a delicious afternoon snack.

Gluten-Free Cranberry Blender Muffins are an easy and healthy breakfast option or a delicious afternoon snack.Note: This post contains Amazon affiliate links.

I love this recipe, not only because the muffins are delicious and healthy, but because it is so easy to put together. It’s like a one-bowl recipe except you’re using your high-speed blender as the bowl! Plus, super easy cleanup. Who doesn’t love an easy blender recipe?

Gluten-Free Cranberry Blender Muffins are an easy and healthy breakfast option or a delicious afternoon snack.

This recipe calls for sour cream OR plain Greek yogurt. Use which ever you have on hand. Make sure you use the full fat version for both options. The fat-free just doesn’t cut it in this recipe;  you need the extra fat and richness. I use Swerve granulated sweetener as a substitute for refined sugar. Have you tried it yet? I love it. Make sure you’re using a high-powered blender such as a Vitamix or Blendec (I use this one) for the easiest and smoothest blending.

Gluten-Free Cranberry Blender Muffins are an easy and healthy breakfast option or a delicious afternoon snack.

I like to add a drizzle of Swerve confectioners sweetener mixed with a little orange juice to the top of the muffins once they’ve cooled. This is totally optional, but I love that little bit of orange flavor mingled with the tartness of the cranberries. So good!

Here’s a simple video of the process:

 

Gluten-Free Cranberry Orange Blender Muffins
 
Prep time
Cook time
Total time
 
Gluten-Free Cranberry Orange Blender Muffins
Author:
Serves: 12
Ingredients
  • Muffin Batter:
  • 4 large eggs
  • ½ cup full-fat sour cream OR full-fat Greek Yogurt
  • 1 tsp vanilla extract
  • 3 cups almond flour
  • ½ cup Swerve Granulated Sweetener
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 1 cup cranberries
  • Orange Glaze Drizzle:
  • 3 tablespoons orange juice
  • ½ cup Swerve Confectioners Sweetener
Instructions
  1. Preheat oven to 325° F.

  2. Line a muffin pan with parchment liners.

  3. In the container of a high-powered blender, combine sour cream (or yogurt), eggs, and vanilla extract. Cap it and blend for 30 seconds.

  4. Add the almond flour, sweetener, baking powder, cinnamon, and salt. Blend again until smooth; about 45 second or so. If the batter is too thick, add a splash of water to thin it out.

  5. I like add my cranberries at the end, by hand, to each muffin cup, so go ahead and fill each muffin cup with batter, divided equally among each cup.

  6. Now add cranberries to each cup, poking some down into the batter and leaving a few exposed on the top.

  7. Bake 25 to 30 minutes, until just golden brown.

  8. Remove and let cool completely.

  9. Orange Glaze Drizzle:
  10. Mix the orange juice and Swerve confectioners sweetener. Add more sweetener to taste or for thickness. Drizzle the glaze over the top of each completely cooled muffin.

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Gluten-Free Cranberry Orange Blender Muffins are an easy and healthy breakfast option or a delicious afternoon snack.Gluten-Free Cranberry Orange Blender Muffins are an easy and healthy breakfast option or a delicious afternoon snack.

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Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)

These Blueberry Lemon Muffins with Lemon Glaze are easy to make and will be a family favorite! Gluten-Free option available.

Note: This post contains affiliate links for products on Amazon.

No need to haul out your stand mixer or hand mixer – you can combine these muffin ingredients by hand! Well, I suggest one large mixing bowl and a large spoon, just to keep things nice and tidy. 😉

I used gluten-free flour, (here’s what I used) but you can swap it out for your favorite all-purpose flour if you don’t need the gluten-free option. My recipe also calls for a non-refined sugar alternative (here’s what I used) but no adjustment of the recipe is needed if you want to use your favorite refined sugar instead. I also used a non-refined confectioners sugar alternative for the glaze.

And finally, fresh blueberries are always preferable, but if you don’t have them on hand, or they’re not in season, frozen blueberries will work just fine. In fact, that’s what I used here.

This recipe will make 9-12 muffins, depending on how full you fill each muffin cup. I got 10 out of this batch because I filled the cups almost completely full. I like to use unbleached muffin liners (like these) so that clean up is easy.

Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)

So, no excuses – go forth and make these yummy blueberry lemon muffins now. Don’t forget the tangy lemon glaze, which is quite possibly, my favorite part.  These are truly scrumptious (name that movie!) when consumed warm. I mean, just look at those warm berries nestled in the lemony muffin below. Ah…

If you have leftovers the next day, just pop a muffin in the microwave to re-heat for 10-20 seconds or so. You can even split one open and warm it in your toaster oven with a pat of butter on each section. Enjoy!

Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)Note: This post contains affiliate links for products on Amazon.

Swerve Granular Sugar Replacement Sweetener

Swerve Confectioners Sugar Replacement Sweetener

Bob’s Red Mill 1-to-1 Gluten-Free Flour

Unbleached Muffin Liners

Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)
 
Prep time
Cook time
Total time
 
Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)
Author:
Serves: 9-12 muffins
Ingredients
  • 5 tablespoons unsalted butter, melted and cooled
  • ½ cup Swerve sugar replacement (or regular refined sugar)
  • Finely grated zest from 1 lemon
  • ¾ cup plain unsweetened yogurt or sour cream
  • 1 large egg
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ cups gluten-free Bob’s Red Mill 1-to-1-flour (or all-purpose flour)
  • 1¼ cups blueberries, fresh or frozen
  • ¼ cup almond milk (or regular milk)
  • For the Glaze
  • ½ cup Swerve powdered sugar replacement (or regular powdered sugar)
  • Fresh lemon juice from 1 lemon
Instructions
  1. Preheat oven to 375°F.

  2. Line muffin tins with paper liners. I like these unbleached liners.

  3. Melt butter in microwave or on stove. Pour in large mixing bowl; set aside and let cool before proceeding with next step.

  4. Add sugar, ½ of the lemon zest (reserve the rest for garnish), yogurt, and egg to the melted butter. Whisk until smooth.

  5. Add baking powder, baking soda and salt; stir until combined.

  6. Lightly fold in flour and blueberries.

  7. Add almond milk and lightly combine. Batter will be very thick.

  8. Spoon/scoop batter into muffins tins.

  9. Bake for 25-30 minutes until tops are lightly browned and/or knife inserted in center of muffin comes out clean.

  10. Remove muffins from oven and from muffin tin and let cool on rack for 10 minutes.

  11. Make the glaze:

  12. In a small bowl, incrementally add lemon juice to the powdered sugar and whisk until it reaches your desired consistency. I like my glaze thick, so I use less lemon juice. If you like yours thin and pourable, use more lemon juice.

  13. When desired consistency is achieved, lightly drizzle glaze over the top of each muffin.

  14. Top each muffin with a sprinkle of reserved lemon zest.

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These Blueberry Lemon Muffins with Lemon Glaze are easy to make and will be a family favorite! Gluten-Free option available.

 

Blueberry Lemon Muffins (Gluten-Free)

 

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