Sweet and savory toast

Name: Sweet and savory toast
Prep time: 8 min
Total time: 8 min
Cuisine: American
Ingredients: 2 slices sprouted multigrain bread (toasted); 85g Nonfat Greek yogurt (vanilla); 50g frozen blueberries (thawed in microwave); 1/2 avocado (75g); Everything but the bagel seasoning

6 steps

Prep:8min

Two pieces of toast, one sweet one savory. Great for breakfast :) About 400kcal

Updated at: Thu, 17 Aug 2023 02:31:43 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories307.7 kcal (15%)

Total Fat10 g (14%)

Carbs42.5 g (16%)

Sugars9.8 g (11%)

Protein16.2 g (32%)

Sodium527.4 mg (26%)

Fiber10.1 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

2 slicesmultigrain bread

sprouted, toasted

For the sweet toast

85gNonfat Greek yogurt

vanilla

50gfrozen blueberries

thawed in microwave

For the savory toast

75gavocado

everything but the bagel seasoning

Instructions

Step 1

Toast the 2 slices of bread as desired

For the sweet toast

Step 2

Put your 50g of frozen blueberries in a microwave safe bowl. Microwave them for 15 seconds at a time. Repeat until they’re thawed, or softened to your liking.

Step 3

After thawing the blueberries, add the 85g of Greek yogurt. Mix until combined. This can vary depending on how chunky or saturated you want the yogurt to be.

Step 4

With the second slice of toast, spread your yogurt and blueberry mixture on it. It may not all fit on your piece, so just eat the leftovers :)

For the savory toast

Step 5

Cut open an avocado. Keep the half without the nut attached (you can put the other part in a bag and refrigerate it). Next, remove the avocado half from its shell and slice it whichever way you like. (I like to slice it vertically while it’s still in the shell and then scoop it out with a spoon.)

Step 6

Now spread or place the avocado on one slice of toast and spread it out as you wish. Finally, top the avocado and toast with some everything but the bagel seasoning.