I love bread–how could I not? I feel like instead of milk, my mom probably fed me bread in a bottle. But really, I grew up surrounded by bread, in all sizes, shapes, and forms. When I was little, we would eat “tartines” for dinner regularly. “Tartines” are basically glorified toast that you can top with anything. Seriously though, real, fresh, crispy bread, has something deeply comforting and fulfilling that no other food can compete with. The deep flavor, chewy mouthfeel, mixed with the crispiness of the crust, makes me profoundly happy. No surprise, I’m sharing my favorite healthy toast recipes with you here.
French Tartine-Inspired Loaded Toast–4 Ways
Banana Breakfast Toast
One of my favorite kinds of bread is Mana bread. You can get it in the frozen section–it’s sprouted and filled with fruit and nuts. I love to slice it and toast it in a skillet for about 3 minutes on each side. My favorite flavor is carrot-raisin because it tastes like carrot cake.
2-3 slices of Mana bread
2 tbsp black tahini
1/2 sliced banana
A freshly baked baguette is divine. Find your favorite bakery–I love Runner and Stone in Brooklyn–and treat yourself to a fresh baguette.
1 tsp Miokos butter
1 tomato, sliced
Cut the baguette in half and put the butter on each side. Slice the tomatoes and chop the scallions. Now place the tomatoes evenly on the buttered bread and top with scallions and sea salt. Super simple and super delicious!
ps: you can also add some fresh avocado on top!
Sweet Chickpea Toast
Chickpeas are my favorite legumes. They taste great in savory dishes but also make a perfect sweet topping!
2 slices of gluten-free toast
1/2 cup chickpeas from a can
1 tbs coconut or date syrup
2 tsp strawberry jam
In a pan, fry chickpeas and add coconut syrup until slightly caramelized. Add cinnamon. Then put jam on the gluten-free toast and top with maple chickpeas.
Mushroom toast is one of my favorite takes on toast from my childhood. My brother and I would get it regularly at the semi-fancy restaurant in my grandmother’s town. It makes a great quick lunch or brunch dish!
2 pieces of sourdough bread
1 cup oyster mushrooms
1/2 cup white mushrooms
1/2 maitake mushrooms
1 tsp miso paste
1 tsp ginger powder
1 tsp soy sauce
Chop mushrooms and fry in a skillet for a couple minutes, adding soy sauce and ginger powder. Mix miso paste with 2-3 tablespoons of water until you’ve reached a pourable consistency and pour over mushrooms. Let cook down for another 3-5 minutes. Toast your bread and top it with the mushroom stir-fry.
Do you love fancy toast? What are your favorite ways to prepare it?
Related: 6 Vegan Post Workout Snacks
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Photo: Isabelle Steichen