One of my New Year’s resolutions, like I imagine most of my readers, was to lose weight — a resolution I believe I’ve made every year since 6th grade. And I’ve been trying hard to keep that resolution — at least it feels like I’ve been trying hard.
I used to follow a number of Weight Watchers “ambassadors” on Instagram, and they joyously eat the rainbow, delight in ethereal baked goods made from egg whites and protein powder, and regard fat-free cheese, yogurt, and cool whip as a sort of holy trinity. Everything they eat (and I do mean EVERYTHING) is Instagram-worthy, or at least Instagrammed. But as I’ve learned over the years, this kind of eating tends to favor quantity over quality, is not sustainable in the real world, and is not for me. I’ve tried a few of the products — the plasticene Velveeta slices (only 1 point!), the snack bars that taste like they’re coated in candle drippings (only 2 points!), the fat-free plain yogurt with fruit (pucker up!), and the 1-point tortilla wraps that are gummy from cellulose fiber (OK, I kinda like these) — and have decided to focus instead on making healthier choices and eating smaller portions. And just to be clear, I will never ever accept Fat Free Cool Whip as “frosting” — that is just sadness.
So I expect that I’ll be posting some healthier recipes that fit in with what I’m trying to accomplish. ‘Nuff said.
Avocado toast seems to be a particular favorite among not just dieters, but the world in general, although it seems that it is quickly being replaced by sweet potato toast (I know, not really a “toast” thing, and I can think of other ways to ruin my toaster besides running slices of sweet potato through it 4 or 5 times in a row). Long before avocado toast starting trending, however, my parents used to make it, mashing it on toast and declaring it was “just like buttah.”
l had a small piece of a precious black winter truffle left in my fridge. To enjoy truffles, they need a base of fat and salt. But copious amounts of fat is kind of a no-no at the moment — and then I thought of the avocado, which is “just like buttah.” And it worked — avocado toast with thin truffle shavings and a touch of flaky sea salt — that was one special breakfast! Winter truffle season is over, but I may revisit this when summer truffles are available. And for those of you without access to fresh truffles, I have confirmed that a teeny tiny drizzle of truffle oil is pretty delicious on avocado toast, as I suspect truffle salt would be as well (oh, the grueling research I conduct). No recipe, just photos. 🙂
