(Feature Impact) Avocado toast has a reputation for popularity among millennials, but its versatility and nutritional benefits make it easy for people of all ages to enjoy. Whether you’re fueling up before work or getting kids ready for school, this Loaded Avocado Toast can help the whole household start the morning right.

The healthy fats and vitamins in avocado have been linked to cognitive benefits, while the addition of cannellini beans boosts fiber and protein to keep you feeling full. Choose whole-grain or sourdough bread to build a balanced breakfast with a nutritious base.

Toppings are easy to mix and match however you want so every person at the breakfast table can enjoy their own unique slice. Whether you stick to the recipe – piling on nutritious hemp hearts, diced tomatoes and eggs – or come up with a different combination like smoked salmon with pickled red onions, you can’t go wrong.

Discover more recipes for breakfast and beyond at Culinary.net.

Loaded Avocado Toast

Recipe adapted from What’s Gaby Cooking

Total time: 10 minutes

Servings: 2

• 2          pieces thick-cut bread
  
• 1          large ripe avocado
  
• 1/2       cup canned cannellini beans, drained and rinsed
  
• 1          tablespoon freshly squeezed lemon juice
  
• kosher salt, to taste
  
• freshly cracked black pepper, to taste
  
• 1          tablespoon hemp hearts
  
• 1/2       cup diced cherry tomatoes
  
• 1          tablespoon olive oil
  
• 1/2       tablespoon red wine vinegar
  
• 1          tablespoon chopped fresh basil
  
• 2          eggs
  
•             hot sauce or red pepper flakes (optional)

1. Toast bread until golden brown, 2-3 minutes.
2. Halve avocado, remove pit and scoop flesh into medium bowl. Add cannellini beans and lemon juice then mash ingredients together with fork. Season with salt and pepper, to taste. Spread mash on toast and sprinkle with hemp hearts.
3. In small bowl, toss diced tomatoes, olive oil, vinegar and basil. Pile on avocado toast.
4. Prepare eggs as desired. Add one egg to each slice.
5. Add hot sauce or red pepper flakes, if desired.

SOURCE:
Culinary.net

Read more in our Food & Drink section on STM Daily News

Last Updated on September 11, 2026 by Daily News Staff

Add a Splash of Summer to Fall
Meals

(Family Features) This year, when
it’s time to dust off your fall recipe cookbook, mix it up with a splash of
summer veggies in this Zucchini Chicken Bake. Ready in less than an hour, it’s
perfect for those warm fall days that transition into chilly evenings when
sharing a meal with loved ones is what’s truly on the menu. Prepare your
family’s recipe rotation for fall with more ideas available at Culinary.net.

Watch video to see how to make this recipe!

Zucchini Chicken Bake
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

• 2 medium
  zucchinis
• 2-3 tomatoes
• 2 chicken
  breasts
• 1 tablespoon
  minced onion
• 2 teaspoons
  Italian seasoning
• 2 teaspoons
  smoked paprika
• avocado oil
• 1-1 1/2 cups shredded mozzarella cheese
• 1 cup
  shredded Parmesan cheese

1. Heat oven to 375 F.
2. Cut zucchinis, tomatoes and chicken
   into bite-sized pieces. Place in 9-by-13-inch baking dish.
3. Sprinkle with minced onion, Italian
   seasoning and paprika then drizzle with avocado oil. Mix well with spoon.
4. Cover with mozzarella and Parmesan
   cheese. Cover with foil and bake 40 minutes.

SOURCE:

Culinary.net

Add 2 Key Nutrients You Might Be Overlooking with an Easy Avocado Recipe

(Feature Impact) While everyone is talking about protein these days whether watching their weight or managing type 2 diabetes, fiber and healthy fats are nutrients many people are overlooking.



The latest reports show most Americans already meet or exceed recommendations for protein while nearly all (about 95%) do not eat enough fiber, and many people consume too much saturated fat versus unsaturated fat, according to the 2025 Dietary Guidelines Advisory Committee. Prioritizing ways to get more fiber and healthy fats on your plate could be key to managing weight and type 2 diabetes goals this summer.



One food that makes it easier to invest in your health, according to nutrition experts: avocados.



A growing body of research and materials from Avocados – Love One Today, a science-based resource, suggests fresh avocados offer weight management benefits, help with type 2 diabetes management and are good for blood sugar management. Avocados uniquely contain fiber and healthy fats in each nutrient-dense bite, which slows digestion, helping you feel satisfied and fuller longer.

 

To explore evidence-based avocado nutrition information, along with practical tips and easy recipes, visit Avocados – Love One Today, a leading resource for avocado nutrition information. Try this recipe for Avocado and Blueberry Chia Pudding for your next breakfast or snack.

Watch video to see how to make this recipe!

Avocado and Blueberry Chia Pudding

• 1 1/2 cups plain, unsweetened soy milk (or milk of choice) 
• 1 ripe, fresh avocado, halved, pitted and peeled 
• 3/4 cup frozen blueberries 
• 1/2 cup unsweetened vanilla Greek yogurt 
• 1 tablespoon maple syrup 
• 1/3 cup chia seeds 

To Serve: 

• 1/3 cup granola 
• 1/3 cup fresh blueberries
• 1 kiwi, chopped 
• 1/2 fresh, ripe avocado, halved, pitted, peeled and chopped

1. In blender, puree soy milk, avocado, blueberries, yogurt and maple syrup until smooth. Pour mixture into storage container or bowl and add chia seeds. Whisk well to combine. Cover with lid or plastic wrap and refrigerate 4 hours or overnight, until thickened.
2. To serve, divide into bowls and top with granola, fresh blueberries, kiwi and avocado.  

Notes: Use any milk (dairy or non-dairy) that you prefer in pudding. Use fresh blueberries or conventional frozen blueberries. Other topping options include: nuts, seeds, hemp hearts, sliced banana or strawberries, or nut butter. 

SOURCE:

Avocados – Love One Today

Looking for more bites, sips, and local dining news? Head over to STM Daily News’ Food & Drink page for more food and beverage stories: https://stmdailynews.com/food-and-drink-3/