I posted a similar avocado on toast recipe not so long ago, but this whole combination is my go-to meal, especially if I’m after more fats and protein. Sometimes i’ll only have the chickpea version and other times I will only have the tomato version, and when I’m feeling especially creative, i’ll go for both. I love it. It’s filling, full of fats, protein and omegas, and it’s good for you.
And I can do with all the health lately because I have been eating like crap. It’s actually from no fault of my own either, it’s been down to my hormones changing over the last two years. They are now so messed up that I’m craving food like a pregnant women and that’s not even intended as a joke. The cravings are so intense that I can’t sleep at night and often I’ll be rummaging through the cupboards – even though I’m eating thousands of calories a day, I’m always ravenous. It’s a ridiculous situation to be in and one which I’ve suffered with for around two years now: causing me so many other physical and mental issues too. Thankfully, when I went vegan I noticed some positive changes happening with my mental health and a few other problems started to subside too. However, the food cravings just intensified and they get even worse during the monthly cycles.
As of today (Thursday) I plan to cut back on all the junk food that I’ve been devouring: mainly biscuits and spreads, or anything that’s vegan, because while I actually like how I look for the first time in my life, I don’t like eating so much refined sugar and processed foods, and giving in to the cravings and temptation has to stop because I feel like I’ve lost all self control. This isn’t only for my health, but for my hormones to heal too and what better way than with fats.
People try to avoid fats, especially vegans, because they believe they are bad for you and while anything eaten excessively is bad for you. Healthy fats, such as those found in avocados, nuts, seeds, coconut and certain oils are actually good for us and especially our hormones, which are primarily made up of cholesterol and healthy fats. I can’t stress this enough, but plantbased fats aren’t created the same way as animals fats, so they don’t harbour any nasty hormones, bad cholesterol, or dodgy saturated and trans fats – they actually work with us rather than against it. But, it is important that we still eat these types of fats in moderation since fats are higher in calories than protein and carbs, and so consuming too many calories is more likely when eating a diet rich in fats and carbs: often when eating a high carb, or high fat diet, one of the two macros is lowered to prevent weight gain.
Gaining weight actually hasn’t bothered me and 7lb while eating thousands of calories a day isn’t actually that bad, especially since I have hypothyroidism which doesn’t help when it comes to my weight anyway. Yes. I look a bit “fluffy”, but I can also put clothes on now and like what I see in the mirror. It’s weird, because I’m heavier and I have a bit more fat and water weight on my body than I did 7 months ago, but I’m happy and that to me is better than being a certain number on the scale or a specific dress size. Plus, I have far more problems to worry about in my life than how much I weigh or whether I look ‘shredded’ and 144 – 147lb for a 5 foot 8, 27 year old woman is actually a healthy weight. Plus, it’s a weight my body naturally falls at and one which is easily maintainable for me, so why fight that. It’s also weird to think that a few years ago I deemed that weight for myself, as fat.
Anyway, that’s where I’m at – battling my hormones and trying to heal them with fats while trying to keep my mental health stable while staying away from those “fitness” accounts on IG.
- 2 Slices of Wholemeal Bread
- 80g Avocado
- 1/4 Tsp Red Chilli
- 1 Tbsp Nutritional Yeast with B12
- 1 Tsp Apple Cider Vinegar
- 1/4 Tsp Sea Salt
- 80g Cherry Tomatoes
- 1 Clove Garlic
- 1/4 Can Chickpeas (drained)
- 1/4 Tsp Turmeric
- 1/4 Tsp Cumin
- 1/4 Tsp Garlic Powder
- 4 Tbsp Coconut Milk
- 1 Tbsp Sunflower Seeds
Heat a non-stick frying pan on a medium heat and pre-heat an oven to 200c (fan assisted)
Slice the tomatoes in half and peel and finely chop the garlic. Place them on a lined baking tray and cook for 10 minutes.
Add the chickpeas to the pan with turmeric,cumin, garlic, and coconut milk and cook until the milk has evaporated.
Cut your avocado in half and add it to a bowl, finely chop the red chilli and also toss that in, along with the other ingredients. Combine until the avocado has broken down into a mash/spread.
Toast the Wholemeal bread.
Now, assemble your meal by spreading even amounts of the avocado on both slices of toast and top it all off with the tomatoes and chickpeas, plus some sunflower seeds for extra fats.
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