Quick and Easy Meals on Toast #toastpost

Avocado Toast

If you know me, you know I have a thing for toast. Bread in general, is my greatest lover and nemesis. It opens the meal, closes the meal and sometimes ruins the meal when I can’t get past the table bread and on to the main course. But I’m working on it.

That’s why, it’s not hard to understand that my favorite breakfasts often include it — and things smushed on it. Introducing the #toastpost. My favorite things to mush and mush and smear all over crusty bread. A few examples to start, but more to come in the end. Eggs might be involved. Avocado almost always is, but work? Nope, work gets left at the door because these dishes are E-A-S-Y.

Toast. Smush. Go. Then run out the door and onto something else. Because that’s what we do here. We blog, multi-task, worry about how the toast is cooking, go back to the computer, write some emails and then go back again. It’s a never ending cycle, broken up by snack breaks, dog walks and the occasional – ok, always – coffee break. So read, smush and enjoy.

#thingssmushedontoast #toastpost #weremakingthishappen

The Breakfast Toast: Melted Cheddar, french scrambles, avocado, basil, chili flake, crumbled goat cheese.

Breakfast Toast

The Power Toast: Avocado, salt, pepper, chili flake and some grilled zucchini with feta

Avocado Feta Toast

The Caprese-Salami Toast: Basil, sliced tomato, salami, riccotta schmear, mozzarella, cracked pepper, red onion

Caprese Salami Toast

The Fried Egg Toast — that may have turned into a sandwich because all the forks were dirty and I still wanted to eat it: Fried egg, balsamic vinegar, olive oil, cracked pepper, goat cheese schmear.

Fried Egg Toast

The BIG Bagel Bite Toast: Bagel, marinara sauce, mozzarella, parm – every college kids dream and my lazy night dinner.

Bagel Bite Toast

And that’s all for now. But more to come. Because there’s more bread in the world — and things to mash on it.




Quick and Easy Teriyaki Turkey Meatballs

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For all the meat-less, lentil loaf and seitan stuffed tofurkey I’ve experimented with, there’s something to be said about the humble, real life, meat-ful meatball.

Baked, fried, simmered in sauce, with no worry about falling apart, discovering gluten-free binders and vegan alternatives, these puppies are what I bring when I want to party.

If there’s a potluck, a dinner, or an early mad men themed cocktail soiree, cute little teriyaki balls on fancy little pokey sticks are here to stay. Interested in how to make them? Good — because it’s easy. No time for nonsense stories here, because these are straight up the best things ever. Feeling hungry? Make them bigger and serve over rice with some steamed veg. Up to you. Just don’t tell me I didn’t warn you when they’re gone in a second; because these straight up KILL anything frozen, pre-baked and straight off the grocery store shelf imitation of what a cocktail meatball should be.


1 lb ground turkey – not 99% lean

2 egg yolks

2 cloves minced garlic

1 tsp ground chili flake

pinch of grated ginger

dash fish sauce

dash Worcestershire

1/4 cup panko breadcrumbs


scallions for topping

toasted sesame seeds

Saucy Ingredients:

1 tablespoon cornstarch

1/4 cup soy sauce

1/4 cup packed brown sugar

1/2 tsp ground ginger

1/4 tsp garlic powder

1/4 tsp chili flake

2 tablespoons honey

To start:

In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.

Bring a sauce pan up to medium heat and add the soy, brown sugar, garlic, ginger, chili flake, honey and 1 cup of water. Simmer that sauce! Stir in cornstarch and heat until thickened. It should be glossy, sweet and thick enough to coat the back of a spoon. 2 – 5 minutes.

Set aside.

To finish:

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Work all the meaty ingredients together gently. Careful not to overmix or things will get dense and tough. Place into small balls on greased baking sheet — about ping pong to golf ball sized, depending on how you decide to serve.

Drizzle meats with olive oil. Place under broiler and cook until outside has started to become opaque, turning once as they brown. Then turn oven down to 375 and cook for 15-20 minutes until done.

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Once cooked through, toss those puppies in the reduced sauce and smell the magic happening. If you’ve reduced the sauce enough, it should magically stick to the balls, lol, with no weirdness. If you want to get all crazy, you can put the balls back on the sheet and broil them for a bit longer. This will set the glaze, but it’s up to you.

Arrange on a plate, in a crock, or on a fancy dish with little toothpicks for poking. Sprinkle with green onion slivers, sesame seeds and have at it.




Gluten Free Vegan: Curried Coconut Rice with Dried Cherries

Gluten Free Curried Coconut Rice

Rice is nice, but curried rice is nicer. After realizing how boring the white stuff can be, and having a forehead smacking epiphany that I CAN DO SO MUCH BETTER THAN THIS, spiced up rice was born. No idea why it took me so long to realize that yes, you can add things to the rice to make it taste better, and no those things don’t have to come from San Fransisco or Uncle Ben, literally the dumbest thing I’ve never thought of, spices in rice. PSH!

So this rice is better. It’s from scratch, gluten-free, vegan if you’d like and so full of kicked-up flavor your little head might burst. Sure you might think the cherries a bit odd, but I didn’t have any raisins and in lieu of the pineapple, I also didn’t have, I think everything turned out pretty darn good. The next day, for lunch, I threw in some broccoli, edamame, and chopped scallions, finished with a drizzle of soy sauce and called it a day.

A delicious day. And even more delicious because I’ve switched my lunch boxes to glass! Yep, I did. So what — they’re a little bit heavier, but they look nice and make the food taste better. At least in my mind. So there you go. Doctor that rice and see where it take you, it might be the road into flavor town. BAM.

You’ll need:

2 cups basmati rice – rinsed and drained

1 cup water

1 cup coconut water

1/4 cup or splash of coconut milk – really, whatever ration you want as long as you have 2 1/4 cups liquid overall

1/4 cup chopped dried cherries

1/4 cup toasted coconut flakes

1/4 onion minced

2 TB curry powder

2 minced garlic cloves

splash soy sauce

pinch red chili flakes

1/4 tsp cinnamon or pumpkin pie spice

salt and pepper

splash of oil

++ As an extra – like I did above: I tossed my rice with some steamed and drained edamame beans and broccoli, but this rice is just as nice for a side of chicken, bit of toasty tofu, or a bbq tandoori delight. Take your pick

To start, rinse and drain your rice. Set aside. Heat up oil in your sauce pan, caramelizing the onion and garlic. Add a splash more oil and throw in your spices. Once toasty add in the rice, coconut flakes, cherries. soy and liquid, scraping up an bits that may have formed on the bottom. Bring to a simmer, then cover.

Ok, here’s the funky part about making rice not in a cooker. You can stir the rice gently as long as there is a good amount of water left in the pan. Once the almost puffed up rice begins to break the surface, make sure the temp is slow and leave it alone! You can peek occasionally, but seriously, just leave it. Once the water is all absorbed, I check by sticking a fork down the side of the pot, pulling the rice away from the edge and actually looking — no visible water at the bottom? — then you’re done. Remove from the heat and let sit covered for 5 more minutes. Fluff with a fork, re-cover and give it another 5 minutes to sit and settle.

There you go. Perfect rice.