I have a hard time eating healthy. If I have the choice between potato chips and a salad, I will always choose potato chips. If it’s unhealthy, I gravitate towards it.

As I’ve tripped into middle-age, my health is. . . not great. Autoimmune diseases, high blood pressure, weight-gain, medications that mess with my body, but I’m better on them than off them.

21-year-old me is horrified by my present self.

So in an attempt to eat healthier, I’m trying to eat more fruits and veggies. Smoothies? Check. Salads? Eh. I started making this avocado toast because I love bread and I love avocados. It’s so easy to make and you can use a bunch of veggies you have in your fridge already.

This is a stress-free recipe – use it as a guide, instead of as a rule book. It’s rare that I use measuring cups and spoons because I’m too lazy to get them out and don’t want to do more dishes. So eye-ball things if you want. If you don’t have some of the ingredients, substitute what you have in your fridge and pantry. It’s toast, not a science lab.

Eat and be happy (and healthy)!

Avocado Toast with Edamame

serves 2

Ingredients:

• 4 slices whole grain bread (I can’t get enough of Dave’s Killer Bread 21 Whole Grains and Seeds)
• 1/2 cup shelled edamame (Trader Joe’s has great frozen shelled edamame)
• 2 Hass avocados
• 1/4 cup cucumber thinly sliced
• 1/4 cup radish, thinly sliced
• 1/4 chopped parsley
• 1 tablespoon lemon juice
• pinch of crushed red pepper flakes (adjust for your taste)
• salt and pepper for seasoning

Instructions:

Put frozen shelled edamame in bowl with warm water, soak for 10-15 minutes.

While waiting for edamame, slice cucumbers, radish, and parsley. Put aside.

Drain edamame in colander and dry with towel.

Place dry edamame in medium bowl and mash (use a fork or potato masher). Add avocado to bowl and mash/mix together. Add tablespoon of lemon juice. Mix gently.

Toast bread.

Divide and spread on avocado/edamame mash on top of each slice of toast.

Top each toast slice with cucumber, radish slices, chopped parsley.

Season with red pepper flakes, salt, and pepper.

See? I told you it was easy.

If you make this, feel free to share your pics (and your veggie combos with me): tag @brightandelevated on Instagram and use hashtag #brightandelevated.

*Notes:

• if you don’t have edamame, substitute frozen peas (cook as directed on the bag) – just as good.
• no radish? You can basically top this toast with anything: tomatoes (I love grape tomatoes), red onions, crumbled bacon, eggs, microgreens, arugula/kale/spinach, olives, fruit, nuts, flax seeds. . . you get the idea.
• use your favorite herb(s) instead of parsley. You can use basil, cilantro, oregano. I have a tendency to let my fresh herbs go bad, so I’ve even used thinly sliced green onions. Mmmm.
• if you’re not going to eat this avocado/edamame mash immediately, put avocado pits in bowl and cover tightly with plastic wrap. This mash will hold for a few hours.