During the school year, it’s all too easy to let your eating habits slip. To help fight this, the Fulcrum has some essential recipes to keep you full and fit all year long.
There are only so many bowls of Cocoa Puffs that you can eat before you start to feel that sugar crash. Instead, try avocados, and start eating like a real adult. Despite what you might have heard, avocados are no food fad. Rich in protein, healthy fat, vitamins, and low on calories, there’s a reason why everyone still loves a good ol’ “avocado on toast” breakfast. The best part is that it’s easy to modify, so it never gets boring. Plus, it’s quick and easy to whip up in the morning so you won’t be late for that 8:30 a.m. class. And for those on the run, this tried and tested student recipe makes for a light breakfast that won’t have you feeling sluggish by lunch time.
Ingredients:
- 1 ripe avocado, halved and pitted
- 1 slice of multigrain bread
- ½ teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of lemon juice
- Sriracha sauce
- 2 slices of tomato
- 1 egg
- 1 teaspoon of olive oil
Directions:
Step 1: Scoop the avocado into a bowl and mash it into a spread. Mix in the lemon juice and salt.
Step 2: Heat the olive oil on low in a medium sized pan. Crack the egg into the pan and fry it to your preference.
Step 3: Toast the bread to your liking.
Step 4: Spread the avocado mixture onto the toast, and top it with the tomato slices and egg. Season with pepper and a drizzle of Sriracha sauce.
If you have an extra minute to spare, add a sprinkle of shredded cheddar cheese on top of the egg and let it melt before taking that glorious first bite.
