1. Sliced Avocado + Crumbled Feta + Pomegranates + Olive Oil
Drizzle olive oil to finish.
2. Raspberries + Blackberries + Basil + Light Cream Cheese
3. Ribboned Cantaloupe + Chopped Walnuts + Agave + Goat Cheese
Use a sharp vegetable peeler to make cantaloupe ribbons.
4. Sliced Banana + Almond Butter + Chia Seeds
5. Thinly Sliced Celery + Raisins + Peanut Butter
6. Refried Beans + Salsa + Cilantro + Fried Egg
7. Goat Cheese + Sliced Strawberries + Shelled Edamame + Balsamic Vinegar + Sea Salt
Before adding them to the toast, in a bowl pour balsamic vinegar over sliced strawberries and macerate them. This way the bread won’t get soggy.
8. Sliced Pineapple + Cottage Cheese + Chopped Cashews
9. Sauteed Kale + One-Egg Omelet + Grated Cheddar Cheese
1. Heat oil in a frying pan until pretty hot and saute chopped kale (center ribs removed) for 2 minutes with a little salt. Set aside kale and wipe out pan.
2. In a bowl, beat one egg and season to taste. Add oil to frying pan. Pour beaten egg into pan and let it spread thinly. Lower the heat. Once the omelet is cooked, use a rubber spatula to gently fold the omelet into quarters.
3. Stack kale and egg on toast. Grate cheese on top. Place toast back into warm pan and cover for 30 seconds to melt cheese.
10. Sliced Dried Figs + Ricotta Cheese + Sesame Seeds