Sometimes my favorite recipes aren't truly recipes, they are just great meal ideas that you can take and run with. Avocado toast is one of those types of ideas. There are so many variations you can make with it. The crisp toast, the buttery avacado, it just makes my mouth water. My favorite way to make this toast is with a fried egg. The salty egg that oozes over the cold avocado and toasty bread, its just breakfast perfection. Good for you protein, fats, and filling whole wheat carbs, what's not to love? 

Ingredients: 

2 peices of parmesean rosemary bread, sliced and toasted

1 avocado, sliced

1/2 tsp salt

1/4 tsp pepper

1 egg, fried 

Simply toast your bread in butter in your pan. Then add a little more butter and fry your egg sunny side up until the white is set, but the yolk is still liquid. Salt and pepper your egg. Meanwhile, slice your avocado and spread it over your toast. When your egg is done, serve it atop your toast while still warm. 

Hope this simple breakfast idea gets your creative culinary juices churning for other simple yet delicious ideas. Enjoy!

Quinoa is one of my favorite go to ingredient these days. It full of protein and very satisfying. Plus my toddler loves it, always a win. I used to turn my nose up at crock pot meals, but now as a busy mama, they can be a life saver! Quinoa is one of the ingredients that I think stands up well to a crock pot. This meal is also vegetarian, which makes it not only affordable, but a healthy option for Meatless Mondays! 

• 1 Tbsp vegetable oil
• 1 medium onion chopped
• 1 bell pepper chopped 
• 3 cloves garlic minced
• 1 1/2 cups dry quinoa
• 1 can chicken broth
• 1 can diced tomatoes 
• 1 can tomato sauce
• 2 Tbsp chili powder
• 1 Tbsp ground cumin
• Salt and pepper, to taste
• 1 can black beans drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can corn
• 1 1/2 cups cheddar cheese shredded
• 1 avacado sliced 

Put your oil, onion, pepper, garlic, quinoa,  broth, chili powder, cumin, salt/pepper, and both kinds of tomatoes in the slow cooker. Cook on high for 3 hours. Add your beans and corn. Adjust salt and pepper as needed.  Top with cheddar cheese and avacado. Enjoy!