Happy Friday, we've all made it! Now, let's eat toast!

For my fifth and final toast post of the week, I'm bringing you a delightful way to use miso. Maybe you've never used it at home but know it's a key ingredient in many Asian dishes, soups and dressings. BRING MISO INTO YOUR HOME, IT WILL CHANGE YOUR LIFE. I say change your life and that's dramatic, but it will certainly be more tasty. You've nothing to fear by using it as 1) you might love it or 2) you might not be a fan. Nothin' bad is gonna happen cause you tried a new flavor or ingredient this week.

I'm gonna take this toast post and lead into Three-Ways With Tina, that's three-ways to use 1 ingredient or food. I'm feeling like people are bombarded with recipes and 40 slow-cooker meals they never make, so I'm dialing my shit back to 1 piece of content you can wrap your head around and may want to explore. My clients constantly tell me they watch food tv, pin recipes, subscribe to recipe newsletters ... but don't get in their kitchen because they're overwhelmed with info.

One step at a time. Together. We can do this. I will help you learn.

Here I made some miso guacamole, great on toasts, dips or topped on your grain bowl or salad. Anything I prepare at home for a meal has to go the extra mile and be reinvented because I'm cooking for one. If you open up your crafty mind to think that way, or think with me, or pay me to help you get healthy, you'll start breathing food in at a whole new level. I switched up a typical toast game with some rice crackers, layering them with miso guac and poached eggs. And, listen, it's your food world, put it on toast. Use this as a dip. Fry or scramble the egg, you don't gotta poach it. If you wanna learn to cook and cook more often, don't get caught up in that small fry stuff - think about what you like. This is how I wanted to eat my miso toast at my friends brunch, but you can eat it any way you want - you're you. Eat it off of a spoon, I don't care, just get in your kitchen. I said it earlier in the week, making a toast is a great way to say, "Shit, I'm gonna get in the kitchen today" and it won't take much time or effort. And if you say you don't have time to bring an avocado, bread or a piece of cheese in your home - then we definitely have to talk.

Miso is great for your gut and intestinal flora and also adds a dimension of umami (that's savory) flavor to a meal. And, again, you won't only use it here - I'll have a few other miso masterpieces for you to give a try. Think dressings, sauces and soups. All great to have in your meal card back pocket as a dressing or sauce can save a same old same old meal.

You know I eat everything from prosciutto to pizza, miso and the rainbow of vegetables because I love food and so long as it's real (yes, pizza is real food) and I'm not consuming it emotionally - I'll eat it. I don't know why, but it was in me to write that today. I think it's because when I woke up, I read an Instagram post that said: If only pizza were health food. Well, one slice ain't hurting no one. Stop being scared of food and cooking, and get in the kitchen.

Miso happy for you trying something new, I could cry.

All love.
XO

**Miso Guac (Kale Tapenade Pictured, recipe to come when I do a dip roll-out)**

Miso Guacamole Ingredients

1 avocado
1 T miso paste *I used chickpea miso here which is a little less salty as normally my proportions are anywhere from 1-2 tsp depending upon the size of the avocado
2 tsp coconut aminos or soy sauce *I prefer coconut aminos because they have a slight sweetness, but Bragg’s Aminos, Soy Sauce or Tamari will also do
1-2 tsp lemon juice *can vary based on your tang barometer
½ tsp garlic, minced
3 T scallions, finely chopped

Method

Place all ingredients in a food processor (except scallions) and process until smooth and fold in scallions following
Alternatively, place chopped avocado in a bowl with all ingredients and mix by hand
Serve on toast, rice crackers, crisps, veggies, zoodles, noodles, eggs, salads + grain bowls

How To Poach

Prep eggs and crack into small/shallow cup *I use espresso cups, thanks dad!
Fill a pot with 4-6 inches of water
Add 1 tsp of vinegar
Bring to a boil
Run a spoon around the periphery of the pot of water to create a whirlpool
Gently drop the egg (as close to the water as possible) in to the water and watch the egg swirl around to envelop itself
After 2-3 minutes the egg should be solid enough to remove with a slotted spoon
Remove egg and allow to drain through your slotted spoon or drain on a paper towel
Split open and let that yolk shed its golden goodness!

**Miso Guac Toasts Bare (Eat 'em plain folks!)**

Swaps + Notes

Which miso do I buy? I'd go organic because of the way soy is massively farmed. I like the brand Miso Master and they make a chickpea variety if you have a soy allergy and it's also not as salty.
Vegan? Sub that egg for some pan fried or grilled tofu, slabs of roasted or steamed turnip, rutabaga, squash or sweet potato. This spread is DELICIOUS with veggies!
Don't poach? Fry, scramble, stuff this in an omelette! HAVE FUN!
Rice cracker or toast? It's your world, do as you please. You wanna go lighter, have a cracker, you want more substance - go toasting. It's all about finding that balance for you. Eat it mindfully and let that lead you to your answer.
Aminos, soy sauce or tamari - what is this lady talking about? Aminos are not fermented, unlike soy sauce and tamari. It's Gluten-free, and GMO-free as well as a good source of protein with healthy amino acids

Miso Guac Toasts with Poached Eggs