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!

My newest go to breakfast these days is homemade granola with fresh berries and greek yogurt. Its full of protein, fiber, and good for you natural vitamins. Its a great way to stay full all morning, and gives you lots of necessary and welcome energy. Theres never a morning when I don't welcome this dish on my table. 

 Granola Ingredients: 

4 cups old fashioned oats

2 cups coconut

1 cup cashews, chopped

2 cups sliced almonts

1/2 cup vegetable oil

1/4 cup coconut oil

1/2 cup lavender honey (found here) 

Directions: Mix your oats, coconut, cashews, almonds, honey, and oil in a large bowl. Pour onto a baking sheet and bake at 350 degrees for 20 minutes, then stir. Bake for another 20 minutes or until golden brown. Once your granola is cooked, you can seal and store it in a Tupperware container. When ready to eat it in the morning, sprinkle with fresh cut strawberries, blueberries, and greek yogurt. 

We love the crunch from the granola, the sweetness from the lavender honey, and pops of delicious juice from the berries. Get in all great nutrients like these early in the day and you will be feeling good all morning. Plus it tastes great too. Bon Appetite! 

I love recipes that have hidden health benefits. Waffles are traditionally laden with butter, sugar, and are considered a gluttonous treat. However, these wonderful little waffles actually have very little butter, and are loaded with nutrients from the pumpkin and chia seeds. They have a delicious fall spice to them and will leave you coming back for more. 

Ingredients: 
4 tbs butter, melted
2 eggs
1/4 cup brown sugar
1 cup pumpkin
1 cup water
2/3 cup milk
1 1/2 cups flour
1/3 cup chia seeds
3 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp lavender
1 tsp ginger
1 tsp lavender salt

Directions: 
Mix together your wet ingredients, slowly incorporate your dry ingredients. Cook on hot waffle iron. Makes a large batch, but extra waffles may be frozen and reheated in the toaster for a quick and easy thoughtless breakfast. 

Need culinary lavender? Find some here: www.lavenderapple.com

Bon Apetite! 

My husband loves when we have breakfast for dinner. Its probably because he is usually so rushed in the morning, a bagel and a banana is all he ever has time for. There is just something so satisfying about hash browns, bacon, eggs. It just warms the soul. Well today's recipe is a fun little twist on a traditional breakfast dish. It was a nice way to make "breakfast" even more special when served at dinner time. 

The trick here is very simple, you make your hash browns in your waffle maker! I loved this idea because hash browns can actually be pretty tricky. Mine always seem to stick to my pan, they burn easily, and never are crunchy enough for me. Well using the waffle iron was so simple and they turned out beautifully!

Ingredients: (Serves 2) 

4 potatoes 

2 eggs

6 slices of bacon

fresh parsley as garnish

salt and pepper

 First, peel and grate your potatoes in a cheese grater. Use the smallest grate side for crispier hash browns. Once grated, use a towel or paper towels and squeeze out all the excess moisture from your potatoes. You may have to squeeze out the moisture several times until they feel dry. Add some salt and pepper to your potatoes. You could add garlic salt, onion salt, tyme, parsley, whatever herbs or spices you like to use in your hash browns. Spray your waffle maker with cooking oil. Place your hash browns on your waffle iron and press down. Depending on how hot your waffle maker gets, and how crispy you like your hash browns, cooking time here can take 8-10 minutes. While this is crisping up, cook your bacon on medium heat in a frying pan until nice and crisp. Set the bacon out to dry on some paper towels, then chop into bite sized pieces. Fry an egg sunny side up until the white is set and the yoke is still runny. 

Once all your components are ready, simply assemble them on top of one another. 

This is a lovely crispy dish. Nice and salty from the bacon with a fun crispy crunch from the bacon. The runny egg yolk just takes everything over the top. Yum yum. Hope you enjoy this playful take on breakfast!