I only eat two meals a day. I guess I’ll say it was breakfast that I skipped since I don’t eat start cooking or myself until noon. For some reason I think of it as breakfast still, though.
Sardine guacamole toast on scratch-made-during-my-lunch-hour keto toast. (Less impressive than it sounds, but I’m proud of it.) I eat it for my first meal basically every day. (Edit: Oh, and I forgot to mention the hot rooibos earl grey tea.)
I haven’t eaten it yet, but I’ve got one andouille sausage and a disgusting (in a good way!) amount of roasted brussles sprouts in the oven now. (Edit: And another cup of rooibos earl grey tea.)
It’s a little sparse because I’m trying to lose weight. Operate at a calorie deficit, basically. It’s all pretty low-carb, not that I’m big into keto or anything. I’m a little closer to paleo and have had tons of dietary restrictions for upwards of 15 years now. But there are some things I eat that paleo folks would tend to recommend against like chia seeds (which are legumes.)
If folks want the bread recipe I mentioned, I’ll be happy to share. I’m irrationally proud of it and have been evolving it for many years. I measure almost none of the ingredients at this point, but I can certainly estimate.
I’m interested in the sardine guac, do you just essentially add sardines to a regular guacamole recipe? I really enjoy sardines and would love to find more ways to incorporate them into meals.
Also curious about what goes into your keto toast!
I’m afraid I didn’t make the guac. And I just lay the sardines on top of the guac.
But! I’ll give you the whole recipe exactly how I make it (estimating measurements).
1 rounded tbsp of raw sunflower seeds
2 rounded tbsp of chia seed
1 rounded tbsp of hemp seed
1/8 tsp of baking soda
1 tsp of ground turmeric
garlic salt to taste – probably 1/8 to 1/4 tsp
about the same amount of garlic powder
1-2 dashes of black pepper
1 tsp dried sage
1 tsp dried thyme
1 rounded tbsp of blanched almond flour
1 large egg
2-3 tbsp of water
Mix all the above together in a ramekin or paper ice cream up with a flat bottom and straight sides. About 4" wide is optimal. With the water, just add water until it’s just batter-y and not solid. You want runny, but not entirely liquid.
Add 2 tsp of white vinegar, mix a little more but not too much. You don’t want the vinegar/baking soda reaction to go to completion and all the CO2 to escape before you get it into the microwave.
In my 1250-watt microwave, it takes 2 minutes and 50 seconds. I usually use disposable 16Oz paper ice cream tubs. If you’re using something stonewear, it might take more time. To see if it’s done, you’ll want to take it out and look at the bottom of the loaf.
Once it’s done, carefully cut the loaf into two slices. Toast to taste. Spread guac (the guac I use comes in 2Oz containers, so I use one ounce on each half) and lay one 3.75Oz (or at least that’s the size I get) tin worth of sardines (I use the ones in olive oil, but the ones in water would be fine) on top. I don’t mash the sardines or anything. Just lay them in rows to cover the toast. Then juice one wedge of lime or use one packet of crystalized lime like the stuff by the company True Citrus sells. Sprinkle over the top as evenly as you can.
And then eat!
And have rooibos earl grey tea with it if you like. :)
And, yeah. I really like sardines too. I got a craving for them a month or two back after not having any for quite a few years and decided to incorporate them into my guacamole toast breakfasts.
eatstart cooking or myself until noon. For some reason I think of it as breakfast still, though.It’s a little sparse because I’m trying to lose weight. Operate at a calorie deficit, basically. It’s all pretty low-carb, not that I’m big into keto or anything. I’m a little closer to paleo and have had tons of dietary restrictions for upwards of 15 years now. But there are some things I eat that paleo folks would tend to recommend against like chia seeds (which are legumes.)
If folks want the bread recipe I mentioned, I’ll be happy to share. I’m irrationally proud of it and have been evolving it for many years. I measure almost none of the ingredients at this point, but I can certainly estimate.
I’m interested in the sardine guac, do you just essentially add sardines to a regular guacamole recipe? I really enjoy sardines and would love to find more ways to incorporate them into meals.
Also curious about what goes into your keto toast!
I’m afraid I didn’t make the guac. And I just lay the sardines on top of the guac.
But! I’ll give you the whole recipe exactly how I make it (estimating measurements).
Mix all the above together in a ramekin or paper ice cream up with a flat bottom and straight sides. About 4" wide is optimal. With the water, just add water until it’s just batter-y and not solid. You want runny, but not entirely liquid.
Add 2 tsp of white vinegar, mix a little more but not too much. You don’t want the vinegar/baking soda reaction to go to completion and all the CO2 to escape before you get it into the microwave.
In my 1250-watt microwave, it takes 2 minutes and 50 seconds. I usually use disposable 16Oz paper ice cream tubs. If you’re using something stonewear, it might take more time. To see if it’s done, you’ll want to take it out and look at the bottom of the loaf.
Once it’s done, carefully cut the loaf into two slices. Toast to taste. Spread guac (the guac I use comes in 2Oz containers, so I use one ounce on each half) and lay one 3.75Oz (or at least that’s the size I get) tin worth of sardines (I use the ones in olive oil, but the ones in water would be fine) on top. I don’t mash the sardines or anything. Just lay them in rows to cover the toast. Then juice one wedge of lime or use one packet of crystalized lime like the stuff by the company True Citrus sells. Sprinkle over the top as evenly as you can.
And then eat!
And have rooibos earl grey tea with it if you like. :)
And, yeah. I really like sardines too. I got a craving for them a month or two back after not having any for quite a few years and decided to incorporate them into my guacamole toast breakfasts.
Oh, this sounds lovely! I’ll have to give it a try at some point.
Sardines and guac is a combo I hadn’t thought of but I could see that going really well, especially with a seedy toast like you’re doing.
I just moved so the toast may have to wait until I’m more unpacked, but sounds like it’s not that bad once you have the process down!