Without sounding whiny and for the purposes of this post, I’ll tell you that yesterday I spent the day in the ER at the local hospital. (Originally thought it was my appendix – it’s not! However, after about 6 tests, they don’t know what it is… hmmm. If it turns out I’m allergic to soy or something, I admit I may throw a temper tantrum.)
I went in as soon as I woke up, on an empty stomach (dumb move!). By the afternoon, my hunger was almost worse than the abdominal pain that took me there. After being told I wasn’t allowed to eat or drink anything (how am I supposed to fill that little cup without a beverage first, people?!), I accepted defeat.
Then by 4pm the nurses switched shifts, and I befriended the new one helping me. To my happy surprise, she cruised around a corner at lightning speed, dropping a plate of saltines on my bed. FINALLY!!! Breakfast/lunch/dinner was served!
I got home, slept a billion hours, and woke up today ready to get back to cooking! And I was lucky enough to start the day off right, with one of my all time favorite breakfasts ever. It’s so simple I wouldn’t even call it a “recipe”, rather an assembly of a few ingredients.
Behold: The avocado and tomato open-faced sandwich!
- two slices of a good, bakery bread (egg and dairy free!); today I used marble rye, mmm!
- Earth Balance (like butter) or Vegenaise (like mayo) for the condiment
- tomato, thinly sliced
- 1/2 avocado, cut into 7 or 8 thin slices
- sea salt
- fresh chopped cilantro (optional; I love this stuff!)
- fresh lime for garnish