Monday Musings + Almond Joy Toast

Mondays can often be a challenging day to start the week, but we believe in turning them into moments of joy and deliciousness. What better way to kickstart your week than with a delightful breakfast that feels like a treat but is also packed with nutrition? Introducing “Almond Joy Toast” – a heavenly combination of rich chocolate, creamy almond butter, and sweet coconut flakes on toasted bread.

This easy-to-make recipe is not only a feast for your taste buds but also a source of energy and nutrients to help you power through your Monday morning. So, let’s dive right into the recipe and make those Monday blues vanish!

Ingredients

• 2 slices of your favorite bread (whole wheat, sourdough, or gluten-free if preferred)
• 2 tablespoons almond butter
• 1 tablespoon cocoa powder
• 1 tablespoon honey or maple syrup (for sweetness)
• 2 tablespoons shredded coconut (toasted for extra flavor)
• A pinch of salt (optional)
• Sliced almonds for garnish (optional)

Instructions

1. Toast the Bread:

Begin by toasting your bread slices to your preferred level of crispiness. You can use a toaster or a hot skillet with a touch of butter for added flavor.

2. Prepare the Almond Chocolate Spread:

In a small bowl, combine the almond butter, cocoa powder, honey (or maple syrup), and a pinch of salt (if desired). Mix everything well until you have a smooth and velvety chocolate almond spread.

3. Spread the Joy:

Once your bread is toasted to perfection, spread a generous layer of the almond chocolate mixture evenly on each slice.

4. Add Coconut Bliss:

Now, sprinkle the shredded coconut over the chocolate spread. If you’d like, you can toast the coconut in a dry skillet for a minute or two to enhance its flavor and crunchiness.

Estimated Nutrition per Serving

Happy Halloween!!

1. To make up for the fact that I’m not dressing up this year, (so sad), I think I’ll just stuff myself full of pumpkin deliciousness in order to fully embrace the holiday.

Here are some pumpkin goodies I’ve been enjoying lately:

• Homemade Pumpkin Spice Latte (while decaf/coffee brews, heat 1/2 cup milk + 2 Tbsp pure pumpkin puree + 1/4 tsp pumpkin pie spice + 1/4 tsp pure vanilla extract + sweeter to taste – if desired – on stovetop until steaming; whisk until smooth, poor into large mug, and top with hot brewed coffee)

Pumpkin Spice Latte Oatmeal (combine 1/3 cup each old-fashioned oats, milk, brewed decaf/coffee, water, & pumpkin puree + 1 sliced banana and 1/4 tsp pumpkin pie spice in small saucepan over medium heat; cook, stirring often, until thickened and hot; photographed topped with Espresso Pumpkin Spiced Walnutsand White Chocolate Wonderful peanut butter)

Pumpkin Pie Frozen Yogurt (combine equal amounts pumpkin pie mix & Greek yogurt, + pumpkin pie spice and pure vanilla extract, to taste… whisk thoroughly and freeze in an ice cream maker until soft-serve consistency)

2. Oh, and I might also have to make this simple but fabulous Almond Joy Toast again, posted on The Back Burner Blog today.

Chocolate almond butter, toasted shredded coconut & sliced almonds, and melted coconut butter on whole wheat = an excuse to eat dessert for lunch ;).

3. My obsession with the Words With Friends iPhone app has been replaced with a preoccupation with the 7 Little Words app. I blame Jessica.

4. I find it amusing – if not a bit perplexing – that spellcheck doesn’t mark “app” as misspelled. Apparently “spellcheck” is an accurate spelling as well!

5. I think I might be one of the few New Englanders who actually loves the snow (when I don’t have to drive in it) and this record-breaking Nor’easter is no exception. Yes, I understand that it’s early for snow… but I still like it.

6. Have I mentioned that I’m bummed out to not be dressing up for Halloween? Oh I did, didn’t I.

Excitement over the first snowfall of the season. Daydreams about Halloween costumes. Trying to get away with eating chocolate for lunch. Yep, I’m a five year old ;).