Could it be the next avocado toast?
When the avocados on display at the store aren’t ripe, but the champagne mangos are awaiting at their prime, the answer is a clear yes.
Mango toast becomes the snack or breakfast of champions.
Easy-to-make yet feeling oh-so luxurious, mango toast is the kind of eat you can treat yourself whenever the moment calls for it.
Feel like having an indulgent Sunday brunch? Mango toast is there for you. And won’t make you feeling like crawling back into bed afterwards.
Need a mid-afternoon snack during a hard day at work? Mango toast is there for you, too, without calling for too much of your attention.
In moments where you simply need to refresh, mango toast allows you to relax and enjoy with a prep time of 5 minutes or less.
It’s not a bad dessert option, either.
Here, sweet mango compliments an earthy, creamy drizzle of tahini, all of which gets topped with aromatic, toasted walnuts. Choose a rich, whole grain bread. You want a slice with some oomph versus one filled with an excess of air bubbles. Go for something with seeds, a loaf that feels nourishing and hearty. If a whole grain sourdough option is there, reach for that. The tanginess in contrast with the mango and honey is divine.
This is my savior when sick.
It’s my go-to wintertime tonic, and sometimes my morning replacement for coffee, too. Or afternoon pick-me-up. Or my I-need-some-color-to-brighten-this-dull-dreary-December-day drink. It’ll work for a number of occasions, and it’s rather simple to make.
Perhaps it’s the anti-inflammatory properties of the turmeric, or the zing from the ginger, but either way, this tea comes with a natural boost of energy upon drinking. This is why you may find it particularly useful when your immune system is down. While sleep is the ultimate savior, you can make this your second saving grace for when you need to get through the morning hours. Then take a nap, and repeat the tea-making upon waking.
That’d be my advice. That is, if you find yourself catching the cold that everyone in my universe seems to be enduring right now.
Adjust the honey to your taste. If you want to get fancy, seek out fresh turmeric root from your local market (Whole Foods often carries this) and grate some of the its gold on top.
If you want to learn why it’s so special, here’s a quick start. Oh, and don’t forget about stomach-soothing ginger, too.
Ain’t no party like a sweet potato party. Or a crostini party. Or a tahini party. Or a Friendsgiving party. Or a Thanksgiving soiree with all your family members you see but once or twice per year and still don’t really know what to talk about besides sweet potatoes and mashed potatoes and stuffing.
I can’t say I’m a fan of the word ain’t. (In fact, I had to look up its spelling just for this blog post.) But, I’m a huge fan of parties, even those semi-strange family ones, and I’m equally a fan of all the ingredients listed above.
Tahini. Sweet potatoes. Honey. Toasted walnuts and baguette. Now that’s a party in a single, not-entirely-too-awkward bite to eat.
I.e., you’re going to want to put this guy on your Thanksgiving party plate list.
Aside from crostini packages that offer a ton of flavor in one fork-and-spoon-free bite, I’m a huge fan of healthy appetizers. Let’s face it, parties aren’t always the most health-friendly activities, Thanksgiving included. In fact, recent research for my day job informed me that the average American consumes 4,500 calories on Thanksgiving Day, or the equivalent of the calories you’d use to jog 10 hours straight. Yowza. That’s a party in which I’m not too interested.
Luckily, this recipe packs in the nutrition, sneaking in a little protein while it’s at it. That bean-powered protein and creamy sweet potato fiber will keep you satisfied till the main meal arrives, and keep you feeling good, too.
If that sounds great to you, I invite you to kick off your next party FFFreshAir style, and let this crostini start your taste bud tango. I promise, it’s got way better dance moves than I do.
This breakfast had no intention of making it to the blog. But after creating it and seeing it come to life, hitting the Internet was inevitable. I mean, gorgeous, right?! Its vibrance reminds me of the Quinoa Beet Tabbouleh I made over the summer. Colorful foods, in nature, are ones I want to eat. Kind of like colorful conversations. Those are the ones I most want to have.
Speaking of, will you all help me get a conversation going on FFF’s Facebook page? My Internet marketing skills are failing. Oh no, the world is going to end. But really, I just get (entirely too) excited when something turns out great in the kitchen and I can share it with all of you. It’d be great to eventually build more of a community. Ya feel me? One day.
Anyway, back to this oatmeal. It’s really a simple recipe that plays off of the natural beauty of blackberries. I’ve been loving coconut flakes lately, and in their toasted form they really add a satisfying form of crunch. Toast up the walnuts too if you want for an extra cozy breakfast.
These are fancier than my normal PB&Js. But I’d bet they’d get a kid’s thumb of approval.
A classic combination of strawberries, banana and peanut butter fill the inside of these summer rolls. And they’re paired with a simple honey lime sauce for an added sweet and tangy punch.