The perfect little avocado toast

On Tuesday morning, I went to the farmers market in Torrance with my mom. We got there around 7:30 am even though it doesn’t open until 8, partly because we love farmers markets so much… But mostly because my mom wants to beat the crowds. 

We piled up our little cloth bags with fresh herbs, tomatoes, various sprouted beans, avocados, lettuces, fruit, potatoes… Everything. We loaded up the car with all of our goodies and drove home. There are three smells that are my absolute favorite smells.. 

1. The smell of what I deem “fake water”. You can usually smell it during the Pirates of the Caribbean ride. Weird. I know. But I like it.

2. Lavender oil rubbed on the back of the wrists.

3. The smell of my car freshly filled with farmers market finds.

The compilation of herbs, fresh fruit and veggies is so aromatic and always makes me feel clean and healthy.

Anyway, fast forward to today when I’m walking home from work. Starved. I decided to pop into an organic bakery that I know uses their own sourdough starter (instead of active dry yeast) and buy a whole wheat loaf of sourdough bread. Using the compilation of goodies I got from thee market the other day… I came up with this!!

Avocado and sprouted mung bean toast

Serves 1


2 slices of whole wheat sourdough bread

1/2 an avocado

1 small handful of sprouted mung beans (or any other sprouted bean)

A tablespoon olive oil

1 cup mixed greens 

1. Preheat your oven to 350.

2. Put the bread in the oven for 2-4 minutes. Just until warm, but not toasted.

3. Spread the avocado equally over the two slices. Distribute the mung beans between the two toasts. Drizzle the olive oil on top of it all. Serve with the mixed greens.

Easy. Now go eat! 


Sassy, Slimming Zucchini Avocado Tacos

There are only two weeks or so left of summer (even though it doesn’t feel like it because I’m back in school for my last semester), so it’s time to take advantage of green vegetables and taco season.

These tacos are under 200 calories each but they still satisfy your taco craving. People always ask me if I’m a vegan/vegetarian because the recipes that I post mostly contain veggies. To answer those people’s question: no, I’m not a vegan/vegetarian. I just like to eat a lot of food. I LOVE vegetables because you can flavor them any way you like but they are so low in calories that you’re forced to eat more! I like to eat. I also don’t want to be enormous. Eating flavorful vegetables is my solution! And trust me, you won’t miss meat in this recipe. You won’t feel icky and full after this. You’ll feel so refreshed and happy that you could stuff your face without feeling guilty! 

So eat up! Only a few more weeks of green veggie and taco season!



Sassy, slimming avocado and zucchini tacos

makes about 6 tacos, serves 2


6 corn tortillas

1/4 cup fresh or frozen corn

1/4 cup fresh or frozen peas

1/2 cup sliced red onions

1/2 avocado, sliced into 6 pieces

1 handful of cilantro

1 tablespoon and 1 tsp olive oil, separated

1/2 tsp salt

1 tablespoon dijon mustard

1 teaspoon lemon juice

1 garlic clove, minced


1. In a skillet, pour 1 tsp olive oil and heat to medium. Add the onion and saute for 4 minutes. Add the zucchini and salt and saute for another 5 minutes. Lastly, add the peas and corn and saute for another minute. Turn the heat off.

2. Combine the tablespoon of olive oil, dijon mustard, lemon juice, and garlic clove in a food processor until smooth.

3. Warm the tortillas on a dry skillet by quickly moving the tortillas around while the pan is on medium heat. Do this for 10-15 seconds or until the tortillas are warm.

4. Put about two tablespoons of veggie mixture on each tortilla. Drizzle with the dijon sauce and top with a sprinkle of cilantro. Lastly, add an avocado to each. Do this for all of the tortillas. Enjoy!