Latest / Blush / 5 Healthy Toast Recipes: High Protein, High Fiber, and Better Than Avocado Toast

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5 Healthy Toast Recipes: High Protein, High Fiber, and Better Than Avocado Toast · Blush

• 0:00
  I'm so excited for today's episode.
• 0:02
  We're going to make 5 different toasts which like Oh my God,
• 0:04
  yeah, my dream come true. But we're going to get them done
• 0:07
  so quickly because we're going to use our 654321 meal prep
• 0:12
  system from 2 weeks ago. So two weeks ago we did the
• 0:15
  whole meal prep. Last week we did six different
• 0:18
  tacos using that meal prep. This week we're doing 5
• 0:22
  different toasts using that meal prep.
• 0:24
  And then next week we're going to do a bunch of fucking bowls.
• 0:27
  But today we're having toast which Yum Yum Yum.
• 0:31
  So let's get into it. OK, for this first toast, we're
• 0:39
  going to cheat a tiny bit, but I don't really think it's like
• 0:42
  truly cheating. So I am going to use two things
• 0:46
  that were not in the meal prep, but they're not things that I
• 0:50
  prepped. It's just A1 stalk of celery and
• 0:56
  a red onion that honestly I bought like during the
• 0:59
  Renaissance era. So I really hope it's OK.
• 1:04
  We'll find out. I mean, I didn't make multi
• 1:06
  cauliflower and I seem to be OK with that.
• 1:08
  So whatever. This bread I think toasts really
• 1:14
  beautifully. Like I love buying fresh bread
• 1:17
  from a bakery and that's usually what I do, but I like this bread
• 1:22
  for how it toasts. Now, I am going to use the edge
• 1:25
  piece, which is comically small, but I'm just gonna use all of
• 1:31
  the smallest pieces because there's only so much I can eat.
• 1:35
  You know what I mean? Like, this is kind of like,
• 1:38
  whatever, It's gonna be a waste of food.
• 1:40
  Like Ozzie's out of town. Like I, I need to be
• 1:43
  conservational. So I'm gonna make a comically
• 1:46
  small toast. But under normal circumstances,
• 1:49
  I would not make one toast that small and call it a meal.
• 1:53
  OK, we're gonna peel this old ass onion that honestly is doing
• 1:59
  pretty good. Oh God, I hate peeling onions.
• 2:05
  Jesus Christ, is this ever going to get peeled?
• 2:09
  OK, you know what? I'm just going to use this.
• 2:12
  That's fine. I believe the the rest of it be
• 2:16
  for now. Well, that bread toast I'm going
• 2:19
  to grab. Where's my dill?
• 2:22
  I'm going to grab some of these butter beans from in our bowl.
• 2:27
  Oh, I don't need much. I forgot.
• 2:29
  I'm using a comically small piece of toast.
• 2:33
  Hold on. I am going to go grab the dill.
• 2:35
  There she is. There's our oh, there's our
• 2:38
  dill. It's hot in there.
• 2:40
  OK, we're going to grab some of the tahini sauce that we
• 2:42
  prepped. I'm not going to use a whole lot
• 2:45
  of this and some of this green goddess sauce that we prepped
• 2:52
  and we're just going to smash this up.
• 2:57
  I find the back of a fork works just fine for this.
• 3:02
  I really do need like a few more beans.
• 3:04
  That's kind of just sauce right now.
• 3:07
  My aunt texted me the other day. She watched an episode of Blush
• 3:11
  Kitchen. She goes, please stop double
• 3:14
  dipping your finger into things. I was like, yeah, I'm
• 3:17
  disgusting. OK, That's, that's who I am.
• 3:22
  I don't know what you expected. It's just so funny 'cause my dad
• 3:25
  is very fastidious. Is that the word like a little
• 3:30
  germophobic when it comes to food stuff?
• 3:34
  Like he's very selective on eating out because he feels like
• 3:38
  restaurants aren't clean enough and like whatever.
• 3:41
  And I'm just like the polar opposite.
• 3:43
  Like it could roll around in the streets and I wouldn't eat it.
• 3:48
  OK, no, you could just put that on your toast and call it a day.
• 3:53
  But I'm gonna chop up some. OK, well, I really thought I'd
• 3:59
  be done with this by the time the toast was done, but
• 4:02
  whatever. I'm just gonna dice some onion
• 4:05
  and some celery. I don't need much because it is
• 4:08
  like a toast for ants. Why am I having such a hard time
• 4:12
  with this? You would think it's my first
• 4:15
  time using a knife. You know what?
• 4:17
  I spoke too soon. There's something wrong with
• 4:19
  this onion. Like it's not behaving normally.
• 4:23
  OK, I think that's like plenty. I do like to go hard with the
• 4:27
  red onion. Like it's crazy how much I used
• 4:29
  to heat red onion growing up. Like my poor mom would have to
• 4:33
  make multiple versions of things because I was like such a little
• 4:36
  cunt about red onion. And now that I'm older, I'm
• 4:40
  like, put it directly in my veins, please.
• 4:44
  I would ordinarily use a whole stalk of celery, but again, it's
• 4:48
  like a bit of toast for Anne. So I think we're fine with just
• 4:52
  this little bit. Let's get this guy in here.
• 4:58
  So basically we're going to do kind of like a tuna salad,
• 5:01
  chicken salad vibe, but with the bean.
• 5:05
  I know people do chickpea smash sandwiches and stuff a lot.
• 5:12
  I think it's better with white beans.
• 5:14
  Better whether it be butter bean or like a cannellini.
• 5:18
  Great Northern, whatever it may be, I personally like that
• 5:22
  better. It just like smashes better.
• 5:25
  So I'm going to grab some parsley and some dill.
• 5:28
  I I love cilantro and there's already cilantro in the green
• 5:32
  goddess, so like you can add more cilantro if you want.
• 5:35
  I just like for some reason really want parsley and dill
• 5:38
  right now. You also don't have to add more
• 5:40
  herbs if you want. You also don't have to do any of
• 5:42
  this I guess. I guess that's always an option.
• 5:45
  Also, love me saying this as though you were definitely going
• 5:50
  to do it, but this is just how I like it.
• 5:53
  And I do like to go very heavy with the herbs.
• 5:56
  I like to go heavy with all the crunchy bits.
• 5:58
  Again, you don't have to do the crunchy bits.
• 6:00
  That's not your jam. That's fine.
• 6:03
  It is my jam. So I will do it.
• 6:06
  And the other thing I'm going to do is I'm not going to put
• 6:08
  tomatoes in here, but I am going to put tomatoes on the toast.
• 6:13
  Again, You don't have to. It's just like, for me, tomatoes
• 6:17
  are a very important part of my life, so.
• 6:22
  And they go on most toasts that I eat.
• 6:25
  So. Oh, fuck, I just sliced off a
• 6:27
  bit of my nail. Love that for me.
• 6:30
  All right, let's assemble the toast.
• 6:32
  Yeah, OK. Let's take her fairly burnt
• 6:35
  toast. She's going to smear this guy
• 6:39
  on. Yeah, it's got some tomatoes on
• 6:47
  there. And then I'm gonna add a little
• 6:50
  more dill on top. I just think fresh dill can be
• 6:52
  so pretty. Won't kid her, isn't she?
• 7:01
  Cutes, patoots, Adorbs. Do we love her?
• 7:07
  I'm obsessed with her. All right, I think it's time to
• 7:10
  eat. Yeah.
• 7:11
  I am so excited. It's bringing up nostalgia of
• 7:23
  going to a deli after school. I want one more bite.
• 7:31
  Yeah, that's a 10 out of 10. Let's move on to toast #2 OK,
• 7:36
  toast #2 I'm so fucking excited. I've actually never made this
• 7:40
  before. Oh, this is kind of nice.
• 7:43
  I don't mind this. I've never made this before.
• 7:46
  It's inspired by a toast from ABCB, which is a restaurant in
• 7:50
  New York that I've never been to.
• 7:52
  So I love that. For me, I first heard about it
• 7:55
  in 2016. Both the restaurant and this
• 7:57
  toast specifically, there was an influencer.
• 8:00
  I followed all the, at the time, actually still follow her, who
• 8:04
  was all about this toast from this restaurant.
• 8:07
  And so we're going to make it. Well, we're going to make a
• 8:12
  variation of it. We're going to make something
• 8:14
  inspired by it. So I'm grabbing a bit of squash.
• 8:18
  I grabbed a bit of both kinds. It doesn't really matter at all.
• 8:22
  And then we're going to grab just a tiny bit of tofu.
• 8:26
  This tofu is so rude. And then we're going to
• 8:31
  microwave these guys real quick, and I'm going to break my
• 8:38
  microwave. OK, Waldo's microwave.
• 8:41
  I'm going to grab a bit of bread.
• 8:44
  We're going to toast her. A car alarm just went off, by
• 8:48
  the way, so I had to halt filming for a while.
• 8:51
  It's fine because I had to pee for the 400th time today.
• 8:54
  So, I mean, it wasn't like the end of the world, but it was
• 8:57
  annoying. Would you like that move those
• 9:03
  so losery. Let's just pretend I didn't do
• 9:05
  that. OK.
• 9:07
  OK. Good enough.
• 9:10
  It was, like, seconds away from being done.
• 9:12
  Yeah, that's plenty. So I'm not going to touch the
• 9:15
  tofu at all. Actually, what I'm going to do
• 9:19
  is I'm going to try to, like, remove a bit of the peel of the
• 9:22
  squash, but honestly, it doesn't even really matter.
• 9:25
  It's like, too hot to touch, honestly.
• 9:27
  Ow, just burn the shit out of my thumb.
• 9:31
  OK, I'm going to grab some of the umami sauce.
• 9:36
  Yeah, that should be good. We're just going to mash it all
• 9:39
  together. Mash, mash, mash.
• 9:42
  If you remove the peel, grate. If not, whatever.
• 9:45
  It's all just getting mashed together.
• 9:50
  Then I'm going to slice this tofu, this tiny piece of tofu,
• 9:55
  with this comically large knife. My love for tofu really knows no
• 10:01
  bounds. OK, and now we just wait for
• 10:09
  that country to finish. Then we're going to have a
• 10:12
  toast. I wash right here.
• 10:19
  Wait while we wait for this, I guess I'll show you.
• 10:22
  I got this. If you haven't heard of it, it's
• 10:23
  called sleepy tie. And it's funny, my friend and I
• 10:27
  both ordered it at the exact same time, like completely
• 10:30
  independent of each other. Like neither of us knew the
• 10:32
  other was getting it. And the idea is that it
• 10:34
  preserves your blowout, which like I didn't get a blowout.
• 10:38
  I just spatter in my hair myself.
• 10:39
  But for like, when you sleep. So you you know what?
• 10:43
  Maybe I'll demo it. I feel like this toast is going
• 10:45
  to be done soon. I'll demo it another time.
• 10:48
  But basically, you do you. Well, I don't know.
• 10:54
  Where was I going with this? So you OK?
• 11:00
  Whatever. We'll just wait for the I'll.
• 11:03
  I'll just silently wait for the toast.
• 11:05
  How's that? The fuck?
• 11:08
  Oh, yeah. The bread's ready.
• 11:09
  OK, let's assemble the toast, toast, toast.
• 11:15
  I'm gonna grab the tahini. We're gonna smear that guy on
• 11:20
  nice thick layer. Yeah, yeah, yeah.
• 11:26
  And then we're gonna actually, we're gonna layer on the tofu
• 11:30
  first so that it's hidden because it's not pretty.
• 11:35
  So like, it doesn't need to get prominent placement, you know
• 11:41
  what I mean? It's it's like a fashion show.
• 11:45
  It's it's not front row material, you know?
• 11:51
  Oh yeah. Just gonna add some rainbow
• 11:55
  microgreens on top. Oh my God, She's cutie patootie.
• 12:00
  Look at her. Look at her go.
• 12:09
  Oh my God, it's taste. I love it.
• 12:19
  No notes, no notes. I think avocado could be nice on
• 12:23
  it, but honestly, we're already doing so much with the tahini in
• 12:28
  terms of like, there's plenty of fat to round it out.
• 12:31
  She's stunning, She's beautiful, she's perfect.
• 12:35
  I love her. OK, let's do toast number three.
• 12:38
  Yeah, and it's toast #3 very excited about this one too.
• 12:43
  I've actually, to be clear, I've never had any of these toasts.
• 12:48
  Some are inspired by things. By the way, I bought a
• 12:51
  second-half loaf of this bread because I wanted to have more
• 12:55
  small end pieces. Knowing I was going to do this
• 12:59
  episode of this motherfucker just screwed me.
• 13:02
  OK, we're going to have to use this it, which now has this
• 13:05
  awkward butt sticking out. That's great.
• 13:07
  I love that we're going to heat up our Thai Curry red lentils
• 13:13
  just a little bit. Just enough to get a nice little
• 13:17
  spread on the bread. Meanwhile, I'm going to use this
• 13:23
  comically large looking pencil sharpener thing to make this
• 13:29
  like cucumber ribbon. I might hate this aesthetic
• 13:35
  choice later, I don't know. We'll find out good enough.
• 13:46
  Honestly reminds me of my ex boyfriend's penis, both in girth
• 13:51
  and in limpness. Poor guy.
• 13:55
  Sadly. I mean I am exaggerating
• 13:57
  obviously. Like he is a human.
• 14:00
  I didn't date like a seahorse. But I'm only slightly
• 14:04
  exaggerating because the really sad part of this, All right, I'm
• 14:08
  slicing a couple of tomatoes. So here's what we're going to
• 14:15
  do. We're going to smear on some of
• 14:17
  the red lentil, add some of the tomatoes, add some cucumber, add
• 14:22
  some umami sauce. And then I think we're going to
• 14:25
  do a little bit of cilantro. I might actually, you know what
• 14:30
  the original plan was scallion. Let's stick to that.
• 14:32
  So let's just chop up a little scallion while that bread
• 14:37
  toasts. Wait.
• 14:39
  I can't believe we're done with three or not done with three.
• 14:42
  We're done with two. We're almost done with three.
• 14:46
  Should I craft the sleepy time again?
• 14:49
  No. So like basically you put the
• 14:51
  arch part on the top, you wrap your hair around it like it's a
• 14:55
  curling iron wand, and then you secure it with the other bands
• 14:59
  and it's supposed to preserve your blowout.
• 15:01
  Now I want to reiterate, I did not get a blowout and I also
• 15:06
  haven't slept yet. Like I just washed my hair and
• 15:09
  stuff. So like I can't speak to using
• 15:12
  it in bed. I also can't speak to the
• 15:14
  blowout aspect of things, but I did straighten my hair and I
• 15:18
  wrapped around, and then when I took it out, it was like, really
• 15:21
  pretty. I haven't gotten a blowout in so
• 15:25
  many years. I actually, like, maybe I should
• 15:27
  get a blowout once in a while, you know, Like, yeah, OK, it's
• 15:31
  time to assemble. OK?
• 15:35
  Honestly, like, I kind of wish I had heated up a bit more of this
• 15:38
  red lentil. Like, it's not quite enough, but
• 15:42
  I'm just going to improvise and we'll pretend this part is hot,
• 15:47
  too. There we go.
• 15:49
  Off. That red lentil smells so good.
• 15:52
  Like, if you're not making the red lentil, you're doing
• 15:56
  something wrong. I'm telling you, OK.
• 16:08
  It's so like, sculptural. I'm just going to add some
• 16:16
  Gochugaru flakes, which are Korean chili flakes.
• 16:21
  There we go. There's our girl.
• 16:25
  Look at that. OK, Let's give her a taste.
• 16:30
  Yeah. That is so fucking good.
• 16:39
  It's one of the more interesting flavour profiles I've had.
• 16:46
  Oh fuck yeah. That's insane.
• 16:49
  Yeah, I'm obsessed with that. Holy shit.
• 16:54
  Chili flake in the throat. Chili flake in the throat.
• 16:56
  OK, pause. We're going to go to toast #4
• 17:01
  this one's going to be hard to beat though.
• 17:06
  OK, it is time for toast #4 very excited.
• 17:13
  Yum Yum Yum. So we're going to take some of
• 17:16
  the eggplant that we roasted unless we don't need much.
• 17:21
  Let's do that bit. We're going to take a bit of
• 17:23
  mushroom and I'm going to slice up some tomatoes and I'm going
• 17:30
  to heat them up with the other two 'cause I want the tomatoes
• 17:33
  to get hot. Fun fact about me, I burn the
• 17:37
  inside of my mouth almost every single day and it's often on hot
• 17:42
  beverages, but it's also, I keep slicing into my nails.
• 17:46
  Whoops. But it's also very often and the
• 17:51
  worst burns come from hot tomatoes.
• 17:54
  Oh my God, it's like actually a huge problem in my life.
• 18:00
  OK, let's toast some breads. We are running out of small
• 18:05
  pieces. So what's that on that?
• 18:10
  Oh shit, I meant to put tofu in here too.
• 18:19
  OK, our bread is toasting. This stuff is heating up.
• 18:23
  I'm just going to put this shit away 'cause we are done with
• 18:25
  her. OK, So excited.
• 18:29
  Also, my ear cuff is starting to hurt, so I'm just going to stand
• 18:33
  here and have my head blow up because I think the microwave
• 18:38
  screen is an on right? All righty, just going to string
• 18:43
  up this mushroom and I'm going to kind of mash up this tofu a
• 18:54
  little. All this shit can kind of just
• 18:57
  like mix together. It's just going to get smeared
• 19:01
  onto the toast anyway, and I'm going to grab a little dash of
• 19:09
  our umami sauce. Yeah, I have this little pile of
• 19:16
  poo looking thing. Love that for us.
• 19:18
  We're just going to sit here and wait for the toast.
• 19:29
  All right, here's our bread. We're gonna smear this mixture
• 19:35
  on, and then we're gonna add some of these flash Pickles on
• 19:47
  top. Stunning.
• 19:51
  And a bit of arugula. OK, well a bit more of the
• 19:58
  pickle on top 'cause now you can't see it anymore.
• 20:03
  I'm just going to sprinkle on a bit of this dried miso there.
• 20:09
  She has. There's our toasty girl.
• 20:14
  Look at her. Look at her.
• 20:16
  Go. All right, let's taste.
• 20:18
  Yeah, this might be my favorite 1 so far.
• 20:34
  It's really fucking good. It is really, really fucking
• 20:39
  good. All right, I'm going to set this
• 20:40
  one aside and then we're going to make our last host, which I'm
• 20:43
  actually the most excited for. So fucking excited.
• 20:48
  OK, it's time for our last host. This is the one that I'm the
• 20:53
  most excited for. It's inspired by inspired by
• 20:58
  because it's entirely different, honestly, but it's inspired by
• 21:02
  something I ate when I was in Mexico City.
• 21:05
  We were having dinner in North Roma or Roma NI actually.
• 21:10
  I don't know what she goes by, but in that neighborhood, and
• 21:15
  this was like one of two or three vegan things they have on
• 21:18
  the menu. It was these little like toast
• 21:21
  bites with avocado, cauliflower and chili crisp.
• 21:25
  And it was really, really, really fucking good.
• 21:27
  But when I tell you bites, I mean like bites, like it was
• 21:32
  literally tiny ass fucking bites.
• 21:35
  Ours is going to be better. I think we're going to do it a
• 21:38
  little different. I think it's going to be better.
• 21:40
  OK, so I don't need that fucking cauliflower anymore.
• 21:44
  We're going to grab some of these butter beans for fiber.
• 21:51
  Oh, I forgot to toast bread. I guess I should do that.
• 21:56
  Let's see which piece is smaller.
• 21:58
  Yeah. Oh, hell yeah.
• 22:00
  OK, do this, cutie. OK, we're going to grab some
• 22:05
  butter beans. I just took this tincture and
• 22:08
  between takes of like like an herbal tincture.
• 22:13
  Very disgusting taste. OK, some butter beans.
• 22:16
  I'm going to grab some of this abo.
• 22:19
  Actually, let me just grab some of the green goddess first.
• 22:21
  Don't worry, it's not going to be that similar to the first
• 22:27
  toast. Actually, it's like at all.
• 22:29
  Also, what I love about this is that we've done 5 toasts and we
• 22:35
  didn't even bring avocado into the chat until the 5th toast and
• 22:42
  it's still not really like an avocado toast.
• 22:45
  Do you know what I mean? Like an avocado is just like
• 22:47
  there. I love avocado.
• 22:49
  Like love love love love love avocado.
• 22:52
  However, I just want to show that avocado isn't the only
• 22:57
  option when it comes to toast. There's so much more that we can
• 23:02
  be doing in the toast world other than avocado.
• 23:06
  And by the way, if you don't have chili crisp, that's fine.
• 23:09
  I think using the umami sauce with some chili flakes is really
• 23:13
  going to accomplish a lot of the same vibe.
• 23:18
  Our cauliflower should be hot. The mash is ready.
• 23:23
  I'm also going to grab I have this crystallized show you.
• 23:30
  It adds a little bit of like texture aesthetically, plus it's
• 23:34
  just like a nice little salty vibe.
• 23:36
  So we're going to add a little bit of this on top too.
• 23:39
  And we're going to do these Pickles and as aforementioned,
• 23:43
  the chili crisps. So, I mean, the bread's almost
• 23:46
  ready. Maybe I can get out the sleepy
• 23:48
  time. We can do another demo of that.
• 23:51
  I really think it's a great product.
• 23:53
  I mean, I'll let you know how it goes tonight when I actually,
• 23:56
  you know, sleep. But I think it's pretty good.
• 23:58
  OK. I think this comes.
• 24:00
  Should be ready soon. So we'll get to it.
• 24:03
  Yeah. Bread's fucking hot.
• 24:07
  Just like an oven. I need an oven.
• 24:12
  OK, there we go. All right, we're going to spread
• 24:17
  on our bean avocado green Goddess smash situation.
• 24:25
  Throw on our cauliflower. It's got some Pickles on there.
• 24:30
  I'm just going to add some more cauliflower on top because I
• 24:34
  just don't like that you can't see it.
• 24:38
  Water chili crisp. So I'm going to show you, maybe
• 24:43
  I'll add some chili flakes on top because I just feel like it
• 24:46
  looks a little flat and a bit of cilantro also.
• 24:53
  OK, look at this beauty. Oh, she's stunning.
• 24:59
  I love her. All right, let's tasty taste.
• 25:10
  This is far better than the 1 I had in Mexico City.
• 25:17
  Sorry, I just had AI just had a a better version now.
• 25:22
  Maybe you don't need to go quite as aggressive with the Pickles
• 25:26
  as I did. You could also admit them if
• 25:29
  that's not your thing. That is fucking good.
• 25:33
  That's real fucking good. OK, let's just like look at all
• 25:35
  the toasts together because I just think they're so cute.
• 25:39
  Look at these guys. How stunning is that?
• 25:46
  I actually am going to need a photo.
• 25:54
  OK, that's enough. I think that's it.
• 25:58
  That's our five toasts. Look how quick we did that.
• 26:00
  That is the magic of this meal prep system.
• 26:03
  Yeah, you might spend 2 hours one day prepping the stuff, but
• 26:09
  so far we've assembled, what was it, 6 tacos, 5 toasts.
• 26:14
  We have 11 different meals. Obviously, like if you were to
• 26:19
  have these as a meal, you'd make more than like this tiny piece
• 26:22
  of toast. Like I got that.
• 26:25
  Nevertheless, we've assembled this many meals in such a short
• 26:29
  amount of time and they're all completely different.
• 26:32
  Like No 2 are the same, and I think that's the magic of this,
• 26:36
  right? Like you get variety in your
• 26:38
  diet and next week we're going to make a bunch fucking more.
• 26:42
  How exciting is this? Yum, Yum Yum.
• 26:45
  All right, I'm going to go sit with Sam and finish these
• 26:48
  toasts. I'm obsessed with these.
• 26:52
  If this is your first time tuning in or something or you
• 26:55
  didn't watch the actual meal prep episode, that's where the
• 26:58
  recipes for all the sauces and everything that we're using is.
• 27:02
  And make sure to tune in next week to see all the bowls we're
• 27:06
  going to make. That's it.
• 27:08
  Love you, you know, rate review, subscribe.
• 27:11
  Also drop in the comments. Which one would you want to make
• 27:14
  or eat first? We'll deal with my head possibly
• 27:28
  exploding later, but could you imagine how good of content that
• 27:32
  would be? I'm obviously like, not so much
• 27:34
  for me, I'd be dead, but for everyone else.