Lunch On Fleek: FitGirl Avocado Toast
Loaded with fiber, packed with more potassium than bananas and a great source of heart-healthy monounsaturated fatty acids, avocados are a great lunch option. I can’t stop eating avocado toast this year, so I wanted to share a light and tasty version that you can pack and stack right at work.
FitGirl Avocado Toast
2 crispbreads (I like Wasa)
1/2 avocado thinly sliced
1/3 cup of roasted cherry tomatoes (just split in half, drizzle with olive oil, a bit salt & pepper and bake at 475 for 20 minutes the night before)
1 boiled egg
This is so easy to prep that you can make it with your eyes closed. I boil all five eggs for the week in my KRUPS Egg Cooker – perfection in 6 minutes. Cut the avocados in half the morning of, don’t worry the other half won’t go back thanks to the genius behind Food Huggers – the cutest little reusable food savers you ever did see. They have one that fits this super fruit perfectly by the way. Then, since the roasted cherry tomatoes have been prepped beforehand too, all you have to do at lunch time is load those crispbreads up and eat up.