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Sunday Morning Avocado Toast

Sunday Morning Avocado Toast

Since the end of the summer is near, now is a good time to look back and take stock of the last few months.  I have written a lot about goals, self-care and managing expectations.  One of the things I love most about writing this blog, is being able to share what I am thinking and experiencing from week to week.  

I started the summer talking about goals.  It truly has been one of the most productive summers I have had in a long time.  It’s funny, because in May, we called a bunch of contractors to come over and give us quotes on turning our back porch into a four-seasons room.  It turns out, the porch doesn’t have a proper footer, so we would be wasting our money because the floor would eventually crack.  I was disappointed, but I shifted my home improvement idea to a cheaper and (so I thought) easier to attain goal, a privacy fence!  

Again, I called a bunch of contractors to come out, got a great quote and was ready to go.  The fence guy said all we had to do was ask our neighbor if we could replace her current fence with a new wooden six foot fence.  She said no!  I am not going to get into why, there is nothing we can do about it, but again, bummer.  In the end, we have lowered our expectations again and are painting and updating the electricity on our back porch to be able to enjoy a nicer version of what we have.  My husband built a counter top to go beside our grill.  We tiled it with a whimsical and bright tile.  The project (so far) has been fun and we are both learning a lot about home improvements.  

I mention all of this because, despite having some “failures” we are working hard every weekend to make the house a little bit better.   I have stopped creating massive and expensive Pinterest board projects that we will never have the time or money to accomplish.  I am trying to change my relationship with “goals” so that they are one day, one week, or at most one month at a time.   This keeps me from massive disappointment and anxiety.

I am still recovering from Effexor withdrawal.  Most of the symptoms have gone away, however I still have brain zaps from time to time and can (with little warning) turn into an angry monster.  The rage is real people.  It’s hard to tell if this new grumpy version of myself is from the withdrawal or a new menopausal norm.  I am only taking a low dose of progesterone for my symptoms (mostly hot flashes) and am meeting with my doctor on Friday to see if there are other options. 

Have any of you tried alternative therapies for menopause?  I am thinking about trying acupuncture, do you have any advice?

Below is a recipe for a yummy avocado toast.  I know, I know, avocado toast is a bit over-done these days, but, the secret here is the caramelized onions and the balance of flavors.  The richness of the avocado is balanced with the heat of the Chili Onion Crunch sauce (from Trader Joe’s).  The caramelized onions add a bit of sweetness that balances out the umami of the eggs yolks.

What is your favorite thing to eat on a Sunday morning?

Sunday Morning Avocado Toast

Author: Jodi Boatman Prep Time: 10 Minutes Cook time: 35 Minutes       

Total Time:  45 Minutes Yields: 4 Servings WW: 9 Freestyle Points


4 slices of light whole wheat bread, toasted
2 ripe avocados, sliced thin
4 medium cage free eggs, cooked how you prefer 
1 large yellow onion, sliced thin
1 TBPS butter
1/4 C vegetable broth
pinch of salt 
pinch of pepper
4 radishes, sliced thin
1 TBSP Trader Joe’s Chili Onion Crunch
Top with sliced chives for garnish


To make the caramelized onions, melt butter over medium heat in a pan.  Add onions and stir to coat all the pieces with butter.  Once the onions start to sizzle in the pan, cook for 5 minutes.  

Reduce heat to low and allow onions to cook (without stirring) for 10 minutes.  

Stir onions and allow to cook for an additional 10 minutes (without stirring).  At this point your onions should be brown but not burnt and very soft.  

Deglaze the pan with just enough of the vegetable broth to get the brown bits off the bottom and cook for 10 more minutes (without stirring).  

Taste your onions and add salt and pepper as needed.  Remove from heat and allow to cool.  You can store the onions for one week in the fridge. 

In the meantime, cook your 4 eggs.  I prefer hard scrambled eggs, but you could used poached, sunny side up or even hard boiled.  I am not giving you a recipe here because egg preference is totally up to you.

To assemble add your toasted bread to four plates.  Top each slice with 1/4 of the caramelized onions, 1/4 of the sliced avocados, 1/4 of eggs and top with sliced radishes and sprinkle with chili onion crunch.  

Serve with fresh fruit!  

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