This may seem rather odd, since most people wouldn't think of it as traditional breakfast food, but my favorite breakfast is a few rice cakes spread with hummus and then topped with avocado.
This isn't just a favorite breakfast, I also eat it often as a lunch or even a snack. With dozens of varieties of rice cakes and hundreds of varieties of hummus you can really mix it up a bit. It is also gluten free, just make sure to check your hummus if that is a concern.
The red/magenta hummus in this post is beet hummus from Trader Joes. For rice cakes it is nice to have a variety and sometimes I use the Koku Seaweed with a hint of wasabi. When choosing rice cakes it is best to feel the whole package to make sure it hasn't been dropped. More than once I've gotten home with a crushed package I've had to return/exchange later.
RICE CAKES WITH AVOCADO AND HUMMUS
INGREDIENTS:
Rice Cakes (I like Lundberg Organic)
Hummus
1/2 an Avocado
Ground Black Pepper
Nutritional Yeast
DIRECTIONS:
1. Spread hummus on rice cakes. Three or four rice cakes make a nice size meal, two are better for a snack.
2. Slice half of an avocado. Place slices on top of hummus.
3. Sprinkle with fresh ground pepper and nutritional yeast.
Enjoy the crunch.
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| (Rice cakes with hummus and avocado) |
"I went to a restaurant that serves "breakfast anytime" so I ordered French toast during the Renaissance." - Steven Wright
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Very nice for a hearty breakfast. Meanwhile I just had zucchini spaghetti for dinner. Very good, too.
ReplyDeleteYumm, I love zucchini spaghetti.
DeleteI have never tried it on rice cakes. But avocado on toast is one of my all time favorite snacks since I was a kid. I've had it with regular hummus before but I've never even heard of beet hummus before. Your food posts are always an opportunity to learn something new!
ReplyDeleteThanks Richard.
DeleteI used to eat avocado toast for breakfast every morning spread with coconut oil instead of butter or margarine, but still sprinkled with black pepper and nutritional yeast. About a year ago we attempted to go gluten free free and I didn't like any of the bread choices so rice cakes were my go-to. I was hooked even though we didn't keep with gluten free after a few weeks. I still top rice cakes with chickpea salad mix too. Yumm.