Avocado Toast

Photos by: Valorie Darling

Photos by: Valorie Darling

I mean honestly, who doesn’t love avocado toast? It seems to have quite the life of it’s own the past few years, and I’m here for it! I found the best avocados at my local farmers market the other day and naturally the thing that pops into my mind is to throw it on some toast. I’m kind of obsessed with toast, I know it may not be the healthiest option but I can go through a whole loaf in about 3 days. Oops

This is almost like a 2 for 1. You get your avo toast and then you get a little salad on top. I also snagged these gorgeous heirloom tomatoes so it made sense to throw them on top of this toast and oh man was it amazing! It’s so fresh and delicious, I’m pretty sure you’ll love it too!

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  • 3 pieces gluten free toast (I use Udi’s)

  • 1 large avocado

  • squeeze of lemon

  • half a lime

  • handful of heirloom tomatoes

  • 1 tsp red pepper flakes

  • pinch salt x3

  • pinch pepper x3

  • 1/2 garlic clove, if you like it spicy (optional)

  • balsamic glaze to drizzle (optional)

While preparing ingredients, place bread in the toaster, I like to double toast it for that extra crispiness. Split avocado and remove inside with a spoon, place in a large bowl. Squeeze lime into bowl, add red pepper flakes, salt and pepper. Set aside, in another bowl, slice tomatoes length wise and add to bowl, grate garlic into tomatoes (using a microplane makes this really easy), squeeze lemon, add salt and pepper. It’s important to season every layer of this so you’re really getting a punch of flavor in each bite.

Top each piece of toast with avo mixture, then top with tomato mixture. I like to add a little drizzle of balsamic glaze, I used regular but flavored ones would be great also! Top with salt and pepper once more (maldon salt is amazing on this, but I was fresh out) add a drizzle of balsamic glaze and enjoy! It’s the perfect little snack, appetizer, breakfast, late night snack, or just a good excuse to use of some fresh avocados.

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Leafy Green Grain Bowl

Photos by: Valorie Darling

Photos by: Valorie Darling


  • 3 stalks kale
  • handful arugula 
  • 2 dates, pitted
  • 1 tbsp pine nuts
  • 1/4 cup rotisserie chicken, skin removed and shredded (I used an organic one from Whole Foods)
  • 1/2 cup brown rice (I used organic frozen brown rice from Vons)
  • Shaved parmesan, optional

Remove stalk from kale and chop.  Combine kale and arugula into a bowl and top with brown rice.  Add chicken, chopped dates, pine nuts and salt and pepper.  Top with go-to lemon dressing.


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  • Juice of 2 lemons
  • 1-2 tsp grade A maple syrup (2 makes it slightly sweet, 1 cuts the acid)
  • 1 tbsp Dijon
  • Pinch Salt
  • Pinch Pepper
  • Red pepper flakes
  • ¼ Cup Olive oil, adjust to preferred consistency and flavor (I like it extra tangy so I start with less oil and add more from there.

Add all ingredients to a jar and shake.  If you want a little extra tang, chop or grate one garlic clove into mixture.  That is my fave to add over my paleo tuna salad or basically anything!

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This is such a simple bowl, yet so delicious and highly addicting.  It only takes about 10 minutes to make, including making the dressing.  I love throwing this together after a long day, it's easy, protein packed and fresh!  Pack this for lunch or make it for a quick weeknight supper!