for breakfast

I have been eating this nearly everyday for breakfast for the last week or so. It's my go to comfort food. You see, a large portion of my childhood was spent living in Somis, California and we had avocado trees galore. I hated the food my mom made us eat back then, but now it's like a treat to me.

I've always heard that avocados are very high in fat, but it was the good kind of fat. Then I heard that since the avocado is shaped kind of like a uterus, that means that it is beneficial to the woman's reproductive system. Sounds good to me, but you can read this very informative website all about the health benefits of avocados if you are interested.

I might eat a grapefruit along with this if I feel like it, but this usually does the job. What's your go to breakfast?

Avocado on Toast with S&P

2 slices Whole-Grain bread, toasted (we like Dave's Killer Bread)

1/2 of a ripe avocado, pit removed and skin peeled off 

Salt & Pepper

juice from lemon (optional)

While bread is toasting, slice avocado down the center, lengthwise. The centers will pull apart by gently twisting the two halves opposite one another. Remove pit and skin from one of the halves. Refrigerate the unused portion immediately, up to 2 days. Some browing is normal. Slice avocado thinly, or mash in a small bowl. Place on top of toast and sprinkle generously with salt and pepper. We use coarse ground pepper and sea salt. Sometimes I squeeze a few drops of lemon juice on top. You may or may not find that appalling. Enjoy!