Avocado Toast

This is a quick and super easy lunch idea that I saw on The Mama Circle via my all time favorite blog A Cup of Jo. And yes, a circle for mamas. And no, I’m not a mama, but this is still a really cool site ran by a woman who is a doula, lactation counselor and chef. So, clearly there’s something for everyone. Her avocado toast post determined what I would be having for lunch today.

As always, I mixed it up a bit. Mine became an almond and garlic roasted avocado treat.

1. Mash half an avocado with a fork and add salt, pepper and horseradish if you want a kick like I always do
2. Chop and crush almonds and garlic and roast in olive oil til golden – mine were just a smidge too golden but still yummy
3. Assemble the toast and nom with a side of cherry tomatoes




Oh, and Joanna from A Cup of Jo just posted that she is moving to Carroll Gardens in Brooklyn, NY which happens to be about a mile and a half from the apartment I’ll be moving into in two very short weeks. So, hey Joanna, let’s be friends. Seriously.


And So It Begins

Yes, another semester of work, class, work, class, class, barre, volunteer, blah, blah, blah sleep repeat is here.

Healthy eating with a hectic schedule of 19 course hours, 30 hours of work, working out, service organizations, class readings, papers, and somehow seeing friends in there can be really difficult at times.

Take today for example: I had a really healthy balanced day – well, most of it. I started out with a bowl of oatmeal with frozen berries, flaxseed, and agave. I had a lunch of raw spinach, artichokes, tuna, and salsa (sounds weird: it was but in a good way) with an orange and carrots as snacks throughout. I got home and ate this green beauty of sauteed avocado in coconut oil over raw baby spinach with corn and black bean salsa on the side.


Oh, but then while procrastinating from doing assigned readings and in between loads of laundry, I somehow put away three bowls of raisin bran with almond milk. Oh, yes healthy with the light unsweetened almond milk right? But three bowls. Three. No, not good. It’s fine. Make yourself remember the good things in life by FaceTiming beautiful souls that you don’t get to see in person everyday.


So, there’s that. Life’s a struggle. Sometimes you get the good meals in, and sometimes you get the good meals in three times too many.


Spicy Sriracha Soup with Avocado Crema

Yesterday, I woke up with snow on the ground, and I got home from work with even more snow on the ground. It was the perfect night for hot homemade soup. I originally planned on making homemade tomato soup with chicken and maybe throw in some chick peas. I knew from the start I wanted to make more avocado crema. I’m telling you; this stuff is good.

Well, like always, the plan changed. I ended up with more of a goulash. I struggle with heat, and so this was originally a bit too spicy for my taste. The avocado crema was a nice cool base to complement the soup.



  • 6 tomatoes on the vine
  • 2 cups vegetable broth
  • 1/3 of a minced red onion
  • 2 minced garlic cloves
  • 1 cup uncooked green split peas
  • 3/4 cup uncooked pearl couscous
  • basil
  • cumin
  • coconut oil
  • sriracha sauce or hot sauce
  • salt and pepper




  • cook the green split peas and couscous first (I cooked them in the same pot but added the couscous after 10ish minutes)
  • add coconut oil, cumin, and basil to taste (I didn’t measure but probably around 1 tsp of each and 1/2 tbsp of coconut oil)
  • puree the tomatoes in a food processor
  • in a large pot, heat the tomato puree with 2 cups vegetable broth with the minced garlic and onion
  • add more basil to taste
  • cook on high heat until it thickens
  • add the cooked split peas and couscous with a pinch of salt and pepper
  • reduce heat and cover
  • final step – add sriracha or hot sauce to taste (careful: don’t keep adding without tasting like moi)

I topped mine with a bit of parmesean cheese, roasted edamame for a crunch, and a dollop of avocado crema.

Here is the avocado crema recipe I found on Feed Me Phoebe. So simple: Greek yogurt, avocados, cilantro, and garlic.



random tidbit: all you unorganized, messy, or eccentric girls out there, find a boy who will help you organize your room. It’s fun; they’re fun. Last night, mine did exactly that. Pay them with a bowl of hot soup. Check it outttttt. You don’t even want to see the before picture – books everywhere and nothing had its own place unless you count the bed or maybe the floor. Yay for nice boys.


Roasted Fish Tacos with Avocado Crema

I do really fun things with my friend Katie. You all remember her. We made the fiesta-style brunch and she posted the beautiful almond-coconut granola recipe. Well, last night we made what turned into one of my favorite recipes I’ve made thus far in life. Yes, in life. FISH TACOS.


The fish turned out wonderfully, but the real success was in the avocado crema. My goodness. I will be making it and putting it on literally everything. It was also such a simple overall meal.



I found this recipe on Feed Me Phoebe. I’m slightly obsessed with this woman and her cooking cute ways. Her fish tacos were topped with diced mangos. I’m sure that would have tasted lovely. However, I am terrible at selecting ripe mangoes. They’re either not ripe or far too ripe. I’m still learning. So, the not-ripe-enough mango didn’t make it onto our tacos. I don’t know if I could have handled those tacos getting much better though. Really. I’m not just saying that. These were incredible. Again, the avocado crema put it over the top. SO. GOOD.

Oh, and I added coconut flakes to a couple of the fish fillets. It was an additional yummy touch, but the ones without were still jam packed with flavor.


  • 4 tilapia fillets (makes 4 tacos)
  • 1 tsp honey
  • juice of 1 lime
  • 2 garlic cloves
  • 1/2 tsp sriracha sauce or hot sauce of choice
  • 1 tbsp olive oil
  • sea salt
  • coconut flakes (Bob’s Red Mill)
  • 6 oz. FAGE Total 0% plain Greek yogurt
  • 2 avocados
  • 1/2 cup cilantro
  • 4 small tortillas

I also made a quick and simple salsa-esque bean side dish using a can of corn, black beans, and seasoned diced tomatoes with the remaining chopped cilantro, a bit of cumin to taste, and lime juice. After a quick toss, we put it on the tacos themselves and then used the remainder as a dip.


For the Fish

  • Preheat oven to 400 and thaw tilapia (I use the individually packaged frozen fillets from Kroger)
  • In a 9 x 13 inch glass pan, mix the honey, lime juice, hot sauce, 1 diced garlic clove, olive oil, and a pinch of salt
  • Dip each side of the fish into the marinade
  • If you’re a coconut fan, add the coconut flakes to each side
  • Cook for 12-20 minutes flipping halfway through
  • They are finished when they are golden and will easily flake throughout
  • Flake the fish with a fork

For the Avocado Crema

  • In a food processor, mix the plain Greek yogurt with two avocados, 1 garlic clove, cilantro, pinch of salt
  • Puree until smooth

For the Tortillas

  • Heat a skillet with coconut oil
  • Brown each side of the tortillas
  • Fill the tacos with fish, bean salsa mix, and the avocado crema on top




Check out more of Phoebe’s recipes. She seems like good fun. Yes, I do have a bit of a food crush on her. All good things.

Also, here are some tips I just researched on how to select the perfect mango. Apparently, the color is not the best indicator of its ripeness. Oh.