Serious question: do you eat food cause it is trending?
I never really understood the hype around the concept of food trends. However, when I was in New York, I was overtaken and abounded by them. I am always the kind the person who thinks, "Try it and keep eating it if it tastes good." Honestly, that is how much love of greek yogurt started. Back when greek yogurt - actually yogurt in general - was a teeny tiny section of the grocery store, I had my mom purchase the peach "chobani" over my usual creamsicle yoplait whips (although to this day, I still love to indulge ;) ). Naturally I pronounced chobani completely and utterly wrong, like cho-beni (and I did this for years even after it had become popular. I tried to convince several others that I was right). Still, my love for the stuff never wained. Now, however, there is an entire 3 foot long section devoted not just to yogurt, but different varieties of greek/australian/icelandic yogurt. People talk as if the stuff never existed. Our consumerism in the states is such a funny thing in that regard.
Is it possible to eat too much yogurt? I totally think the answer is a big fat NO.
Other food trends that I never completely got on board: the whole pumpkin spice on everything thing. Now, don't get me wrong. I love a HUGE piece of pumpkin pie while a cozy up in a flannel with my mug of pumpkin tea and a football game. I know so incredibly basic, right? But I was in Whole Foods the other day and they had pumpkin spice salmon. You heard me. Nutmeg and cinnamon and cloves on a piece of fish. I'm sorry but to me, that just does not sound like it belongs. That and pumpkin spice in hummus. Mediterranean food and cinnamon/ginger/cloves just does not sound like an appealing combination... and I might know this from experience. Also, I know that the PSL is delicious, but it still kind of bothers me that, while they call it a pumpkin spice latte, it does not actually taste like pumpkin spice. To be perfectly honest, it just tastes like licking a sugar cube. Not that there is anything wrong with that, but I was expecting a much more complex flavor. COMPLETELY taken off guard.
Any who, the point of this ramble is to delve into the world that is the avocado toast. Now, avocado toast and I have had a very difficult and complex relationship. When Kelly from Live with Kelly and Michael told the world that avocado mashed with lemon and salt was her ideal breakfast of choice, naturally I had to follow suit. The combo sounded intriguing, even though I wasn't a huge fan of avocado. When I took a bite, I honestly spit the thing out. It was so bland and so mushy that I did not understand how anyone would feel satisfied eating a piece of toast smothered in the stuff for breakfast. When I moved to New York for school, I couldn't understand why people were spending $7+ dollars for the stuff (although tbh I could not understand why people spent $7+ on toast in general)
What I finally realized was that the avocado on avocado toast should behave like butter. Most people do not eat just toast with butter for breakfast. Normally, the toast is topped with other things, the butter offering that salty, fatty goodness. That is how this recipe came about. My favorite corn and black bean salad tops the avocado toast, offering an acidic and delicious counterbalance. Also, I threw an egg on the top, because what could be so wrong about runny egg yolk? If you say salmonella, just repeat YOLO over and over in your head.
Black Bean and Corn Salad Topped Avocado Toast
Black Bean and Corn Salad
23. Recent Grad. Human Vegetable Disposal. Putting the Chic in Chickpea.