I love to use the week after Christmas to map out my goals for the new year. One of my big ones for the coming 12 months is to eat more healthful, wholesome meals at home.
To that end, I’ve been compiling a list of our family’s favorite whole food dishes (like the one below) to rotate on a weekly or monthly schedule. I’m also resolving to try lots of new plant-based dishes in the near future.
I’m planning to share our family’s new whole-food favorites in the coming year as we discover them. In the meantime, here’s my recipe for homemade avocado breakfast bagels. Because a healthy, hearty breakfast is one of the best ways to start a new day — and a new year!
Our entire family is crazy about avocados. My little boy calls dibs on every pit, hoping to grow avocados of his own from seed. He’s had some success getting a few of them to sprout and grow – some as high as 18 inches – but so far, no fruit.
Of course, one of our favorite ways to eat avocados is in homemade guacamole. But we also love them on whole grain bagels with sliced radishes and alfalfa sprouts (although we were unfortunately fresh out of sprouts when I took the photos for this post).
Whether you serve them as a sandwich or eat them open-faced, it’s hard to beat toasted avocado bagels for taste and ease of preparation. We’ve been eating them at least a couple times a week for months now. Paired with a fruit salad or green smoothie, they make a quick, delicious, satisfying, and healthful meal.
Ingredients for Avocado Breakfast Bagels:
- Dave’s Good Seed Killer Bread or Bagels
- 2-3 ripe avocados
- 1 medium cucumber
- garlic hummus
- paprika to taste
- alfalfa sprouts (if available)
- red onion (optional)
- Swiss cheese (optional)
Directions for making Avocado Breakfast Bagels:
To make these yummy sandwiches, slice and toast a bagel.
Spread one side with hummus and the other with smashed avocado.
Slice radishes, cucumbers, and red onions (if desired) very thin, then add to sandwich.
Use alfalfa sprouts as available. If it’s not important to you to eat vegan, add a couple of slices of Swiss cheese, as well.
That makes it extra rich. Season with paprika to taste, put the top on your sandwich, and enjoy with a side of fruit and/or pita chips!
It makes my mouth water, just thinking about these. I would totally have one for dinner, except I used our last two avocados for breakfast this morning… making this very dish!
For more Flanders family favorite recipes — plus a wealth of ideas for making mealtime memorable — check out my book Sit Down & Eat.
Have enough nutritious and delicious recipes to fill a book of your own? Then grab a copy of my new devotional journal for culinary artists, Bread of Heaven: