Rethinking Toast: From Crostini to Hearty Morning Bread
The Gazette suggests upgrading toast from a simple breakfast element to a versatile meal base. Hy Vee Dietitian Linda Ashley offers four twists built on whole grain bread with protein and fiber rich toppings, plus quick broil and grill tips from past Cook Club recipes.
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Peanut Butter and Grape Toast Recipe
A simple toasted whole grain bread topped with peanut butter and halved purple grapes. Nutrition facts: 235 calories, 8 g fat, 3 g saturated fat, 6 mg cholesterol, 33 g carbohydrate, 4 g fiber, 6 g protein, 200 mg sodium. Adapted from Hy-Vee The Gazette.
Avocado Tomato and Feta Toast Dish
A simple toast combines half a ripe avocado mashed with two tomato slices and crumbled feta. Top with tomato slices and feta for a nutrient rich snack with 200 calories 14 g fat 3.5 g saturated fat 10 mg cholesterol 20 g carbs 5 g fiber 7 g protein.
Mexi Melt Snack On Toast
A quick Mexi Melt recipe uses 2 tablespoons nonfat refried beans 1 tablespoon prepared salsa and 1 tablespoon shredded cheese spread on toast top with salsa then cheese and microwave on HIGH about 45 seconds to melt. Nutrition per serving 123 calories 3 g fat 392 mg sodium 17 g carbs 4 g fiber 7 g protein.
Peach Crisp Adapted From Heather Younger's Summer Cravings
A lighter peach dessert uses rye flour and yogurt in place of much butter to top ripe peaches with a crunchy crumble. Bake at 400 degrees for 20 to 25 minutes for a warm, room temp ready treat after corn and burgers.
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