3 Minute Meal: Smashed Chickpea and Avocado Toast

After eating nothing but grilled cheese on white bread and French fries for my entire first trimester (and gaining 15 pounds), my second trimester was lovely and reasonable. I liked salad again, my appetite leveled off, and I began to make healthier choices that I felt good about.

Here I am a month into my third trimester, and all of that is totally out of the window. I am ravenous. The kitchen at my office is four steps from my desk and is constantly filled with cake, cookies, and chocolates. I pack a lunch but it’s never enough food; the baby demands an additional 14 cookies a day. She likes sandwiches with a side of bread. She thinks salads are fine but could we serve them in a bread bowl with a cheese lid? She wants to know why we’re not eating that carrot cake in the fridge right out of the box with a fork this very moment. SEND HELP.

I got home from (another) doctors appointment tonight and needed food, fast. It had to involve bread, preferably a vegetable, definitely some fat, and be ready in less than 3 minutes.

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Avocado toast is a big thing right now, rightfully so (if you live in Soho it costs $9 at a restaurant, which is completely insane). I mashed half an avocado with a 1/4 cup of chickpeas (protein!), the juice of half a lemon, a glug of olive oil, thinly sliced red onion, salt, and pepper. I spread it on sourdough toast. While I mixed all this up, I microwaved a bowl of Trader Joe’s tomato soup. Et voila.

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So, note to self: good job on not picking up gross Chinese food on the way home, this was at least sort of healthy and was free. Also, you should really cut down to 12 cookies a day, not including chocolate truffles.

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