Let's have a toast!

There aren’t too many things that we love more than a good piece of toast.
— Kaitlyn

It’s the perfect breakfast or lunch and if topped properly an excellent dessert. Some might not think toast would be considered a recipe but we say other wise. We both eat some version of toast almost every morning for breakfast!

This post includes three of our favorite toasts!
They all can be made on any type of bread,  gluten free and gluten full. Try these out for breakfast or impress a lunch guest, plate them on small melba toast and wow your party guests with a fun appetizer.



This avocado toast is the perfect blend of sweet, salty and spicy. It may sound odd at first to put maple on your avocado … give it a try, you won’t be sorry.

  • 1 ripe avocado
  • Juice from 1 lime
  • 2 tsp maple syrup
  • 2 tsp chili flake
  • 1 radish - sliced
  • Flake salt
  • 1 piece of crunchy toast
  • Optional: Sprouts

Toast your slice of bread

In a small bowl mash together 1 avocado, a pinch of salt and the juice from 1 lime

Take your mash and spread it on top of your toast

Drizzle the maple syrup over the top of your toast

Sprinkle on chili flakes

Slice your radish and lay on top of avocado mash

Optional: top with favorite sprouts




Creamed kale is quick and easy recipe that is extremely versatile. It can be used as a side dish, as a sauce on a pasta or in this case a topping for a savory toast.

  • 1 tbs coconut oil
  • 3 cups kale
  • 2 heads garlic
  • ¼ cup white onion - chopped
  • ½ cup cashew milk (ratio for nut milk 1 to 3  soaked nuts / water)
  • ¼ cup white wine
  • 2 tbs nutritional yeast
  • Black Pepper
  • Salt
  • 1 piece of crunchy toast

Make cashew milk: In a high speed blender blend together ⅓ cup cashews with ¾ cup water. Set aside to use later in recipe.

In a medium saute pan heat 1 tbs oil

Add chopped onion, garlic, and a pinch of salt,  saute for 3 -4 minutes or until onion is translucent

Add kale to pan and cook for another 2 minutes or until kale is wilted

Add ¼ cup of white wine and simmer until the alcohol is cooked out - approximately 3-4 minutes

When you can no longer smell alcohol add cashew milk, nutritional yeast, salt and pepper.

Sautee for 3-4 more minutes or until the sauce has become thick

Remove from heat

While kale is cooling a bit toast your favorite type of bread

Once toast, spoon creamed kale onto the toast

Top with your favorite sprouts or pretty fresh kale leafs



Who doesn't love beets and herbs! This toast is an awesome dish for lunch or makes a great appetizer on small pieces of melba toast.  

  • 1/3 cup of tahini
  • 1 clove of garlic
  • 1 tsp salt
  • Juice of ½ a lemon
  • 3-4tbs water
  • Fresh herbs - we like the combo of chives and dill
  • 1 large beet - roasted or boiled
  • Black Pepper
  • Salt
  • 1 piece of crunchy toast

Preheat oven to 375 degrees F.

Coat your beet lightly with oil.

Wrap the beet in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.

Remove from the oven, let cool for 10 minutes, and then peel and slice into thin slices.

Tip: If you want to do this recipe with pre boiled beets they work just perfectly

In a high speed blender blend together tahini, garlic, lemon, salt and water.

While tahini is blending toast your bread

Slather your toast with your tahini sauce

Layer beets on top of tahini

Top with loads of your favorite herbs

Drizzle the toast with olive oil

Sprinkle some nice flake salt on top





An De Smedt