Hearty Avocado Open-faced Breakfast Sandwich

DSC_8744-01 I love a hearty breakfast, but I like a hearty breakfast which leaves me feeling awake and ready to go. For me, unfortunately, animal products tend to leave me feeling a big sluggish. While this means the recipe below is a plant-based (vegan) breakfast, before you write this off, try it! Even if you’re a meat eater, this is not disappointing. For those who’ve never eaten tempeh, it’s wonderful, high in protein and very good for you. I tend to use the whole grain and/or flax one but use whichever looks best to you.

There are three things I prefer in a good breakfast: carbs, lacto-fermented veggies, and greens. I tend to have more energy, and overall feel better throughout the day. Oh, and one last thing, I need a quick breakfast. Even on weekends I don’t like to spend a ton of time in the kitchen in the morning. It’s delicious too.

Secret’s out though – it’s also great for lunch or dinner.

P.S. Husbands out there – my chainsaw wielding, carpenter, all around Maine man thinks this is delicious too.

Hearty Avocado Open-faced Breakfast Sandwich
Serves 2
A delicious plant-based, vegan breakfast sandwich which carnivores will love too if they give it a chance.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
  1. 2 thick slices hearty bread
  2. 1 block tempeh
  3. 1 large handful baby kale
  4. 1 avocado
  5. Garlic powder
  6. Splash soy sauce (optional)
  7. Splash mirin (optional)
  8. Green salsa (optional)
  9. Lacto fermented veggies (Kimchi works great with this)
  1. Heat dry cast iron skillet on medium heat.
  2. Add two slices toast & weight down with a plate or sandwich press to get a nice toast on either side.
  3. While bread toasts, cut tempeh into four equal squares (standard tempeh block cut in half, and each half block halved again length wise).
  4. Place tempeh in a bowl and a splash of soy sauce and mirin. Gently ensure each piece gets coated.
  5. Remove toasted bread from skillet and set aside.
  6. Add tempeh & large handful of kale to the dry skillet
  7. Flip tempeh when browned and brown other side, stir kale and cool until wilted
  8. Cut avocado in half, remove seed, scoop out flesh with a spoon and cut into slices
  9. To toast, add two tempeh squares, topped with kale, a sprinkle of garlic salt, and avocado.
  10. If using green salsa drizzle on top of avocado
  11. If using kimchi either place to the side, or on top of avocado
  1. Photo includes kimchi and lacto-fermented beets from Gracies Garden, a Maine company.
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Smoothie 101

Between the hot summer days, the renovations and everything else going on, there are just some days you don’t feel like cooking a whole lot. There’s something about a humid 85 degree day that doesn’t exactly make you want to throw on your apron and be Betty Crocker or Julia Childs. Granted I could never be either one of these ladies anyway so I guess I’m in luck.

With all of the energy we are exerting renovating, especially Andy, it’s pretty important to make sure we keep not only hydration but vitamins up. This means smoothies. Lots and lots of smoothies.

We mostly have these for breakfasts and/or lunches on the weekends but lately I’ve been making them for dinner or as an after dinner snack. Tonight for example I cooked the boys some spaghetti, but I was so darn hot after standing around that boiling water and sauteing veggies for the sauce that I couldn’t even *think* about eating something so hot. I was pretty sure my skin would have melted right off my bones if I managed to get as hot inside as I felt outside. That’s a little dramatic, but I still wasn’t having it.

Enter the smoothie.

Unlike what you might think, you absolutely do not need to have tons of fresh fruit on hand. In fact, we often only have oranges and bananas fresh in this house. I buy the store brand frozen fruit in bags stocked in the freezer for easy access. Using frozen fruit also means no adding ice that will water down your smoothie later on. Double score. Oh, and I personally prefer to buy all of my fruits separate so I can mix and match, but if mixed bags are your thing have at it. There’s no smoothie police. I once tried to find a number for them when my brother made a beet smoothie. Unfortunately, they do not exist.

I’m going to suggest something—invest in a Vitamix. Let me add in here that this is not a paid post. My Dad bought us one of these for Christmas a few years ago and it has hands down been in the top 5 most used/valuable kitchen items I have. One of the best reasons it’s smoothie-tastic-awesometown is that you don’t have to peel any fruit you can normally eat the skin of (i.e. apples, etc.—it blends so fine, including seeds, you can’t tell. This means you get all the nutrition unlike a juicer).  I know they aren’t cheap, but they are incredibly worth it. It’s also hands down the loudest item I own in the kitchen, and I’m pretty sure you should be wearing hearing protectors when you use it (especially when you throw dried garbanzo’s in to make flour) but I don’t even care. Forget blenders, Vitamix is where it’s at.  Can I please tell you that it can make sorbet in about 15 seconds flat? Well, I’m going to. Sorbet in 15 seconds is my bag of chips. Minus the chips and plus a delicious wonderful, smooth, fruity, frozen snack. 

But this is about smoothies. So, with me now focusing on wanting sorbet, here’s a “recipe” for one of my favorite quick and easy smoothies. Though really, they are all just about my favorites. If you love V-8 put a bunch of veggies in, even beets if that’s your thing…I guess. It’s not mine, but if a smoothie has fruit in it I’m in. If you add in any kind of spinach or kale to that fruit watch out, I might just pour it over my face in slow motion Gatorade-after-a-championship-win style.

It’s an attractive mental image, I’m aware.

Best Ever Smoothie (Except probably not because there are a thousand variations which are super ridiculous tasty)

  • Some Soy/Coconut/Almond or Rice Milk
  • A banana
  • An orange
  • Frozen Strawberries
  • Frozen Pineapple

Directions: Whiz until tasty and combined. Then pour into glasses. Unless you made a small batch and you’re home alone, then maybe drink right out of the Vitamix container. I suggest a glass but hey, it’s your home. I hope. Maybe don’t do it with a friends.

Other favorite combinations include:

  • Blackberry, Strawberry, Banana, Orange and Coconut Milk
  • Kale, Spinach, Banana, Raspberries, Agave Nectar, Almond Milk
  • Strawberry, Soy Yogurt, Soy Milk
  • Spinach, Pineapple, Mango, Orange, Orange Juice, Soy Milk
  • Carrot, Spinach, Mango, Peach, Rice Milk
  • Anything you have in the freezer that might end up super tasty in a smoothie

It’s really that simple, and it feels a heck of a lot better than any of the frozen “add juice and shake” or fast food smoothies out there. Plus, did I mention you can make sorbet?

Must. Make. Sorbet. Now.



Kale Pesto, Beet-greens, Mushroom & Feta Omelet

This post won’t be too long, as we have a wedding to attend today for one of my best friends, but I had to share this before we got on the road.

As I rolled out of bed this morning, while Mr. A kept working on our addition, my stomach was grumbling hard. I quickly snapped some photos of progress (post to come soon) and then got into the kitchen before 8am to get a few things done before this afternoon. I was going to make pancakes for breakfast until I noticed we desperately needed to use up produce.

Last week I bought some beets with the greens still attached so I could sautee the greens and slice the beets to attempt salt and vinegar beet chips. I’ll be posting about that tomorrow when I bake them (they marinate for 24 hours in vinegar) but here’s a sneak peak.

Once I was done slicing the beets I had all the greens left over which were already starting to wilt a little. I knew they needed to be used asap. A little detective work also showed some kale pesto, mushrooms and eggs which were dying to be used into a yummy omelet for the hubs and I.


  • tomato basil feta
  • kale pesto (recipe here)
  • mushrooms
  • eggs
  • butter
  • garlic powder


I planned on making a large omelet for Mr. A and I to share this morning, so I sauteed an entire container of mushrooms and about two bunches of beet-greens in a pad of butter. By pad of butter I mean about a 1/2 inch of butter. It’s that kind of morning.

Once sauteed down pretty well, dust with garlic powder to taste and add in kale pesto. Feel free to skip the garlic powder if you aren’t a huge fan or you already made your kale pesto so garlicky it could kill a vampire – like we do. Set aside.

In a large pan heat some butter or olive oil. Whisk eggs in a bowl (about 4 for 2 people who are hungry). Once heated well, add the eggs and thoroughly coat the pan with them. I prefer a thin omelet, so I use my huge pan and get it nice and thin (but thick enough to hold the ingredients, think double to triple crepe thickness).

Once eggs are cooked through a little, add the mushrooms/greens mixture. Sprinkle feta on top. Be careful not to add too much feta, the kale pesto has feta in it so it’s already salty.

Flip into omelet form, cook on each side for just a minute longer to warm the feta through and then, as is tradition around here, mow down.

This was so good, but I put just a tad too much feta in ours. Oh who am I kidding. I love feta. It was just enough.

I hope you are all having a wonderful weekend! Off I go to get dolled up and put on a nice pair of heels, with beet stained hands.


Happy Breakfast Noshing,