Guacamole Toast & Zucchini Porridge - Double Breakfast

July 6, 2025 · 7 min read
Guacamole Toast & Zucchini Porridge - Double Breakfast

This episode brings you not one, but two incredible breakfast options! Whether you're in the mood for something warm and comforting or fresh and vibrant, we've got you covered.

Recipe 1: Zucchini Banana Porridge

Here's something you probably haven't tried before - a warm porridge made with zucchini! Before you raise an eyebrow, trust us on this one. The zucchini melts into a creamy, almost invisible base that perfectly carries the sweetness of bananas and dates, creating a breakfast that's both nourishing and surprisingly delicious.

Why This Works

Zucchini is incredibly versatile. When grated and cooked down, it becomes this silky, mild base that doesn't compete with other flavors. Combined with the natural sweetness of bananas and dates, plus the richness of almond milk and walnuts, you get a breakfast that feels indulgent but is actually packed with nutrients.

Ingredients

Quantities shown correctly in the video

  • 1 medium zucchini
  • 2 ripe bananas
  • A handful of dates, pitted
  • 250ml almond milk
  • Ground flax seeds (about 2 tablespoons)
  • Ground cinnamon, to taste
  • A handful of walnuts

Preparation

  1. Prep the Zucchini
    • Wash the zucchini thoroughly
    • Grate it using a medium grater
    • Place the grated zucchini in a bowl and give it a light massage - this helps release excess water
    • Wrap it in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible

[Photo placeholder: Grated and squeezed zucchini]

  1. Mash the Bananas

    • Peel the bananas
    • Use a fork or potato masher to mash them until they're mostly smooth with a few small chunks
    • Set aside

  2. Crush the Walnuts

    • Roughly chop or crush the walnuts
    • You want some texture, not a fine powder

  3. Cook It Down

    • Add the squeezed zucchini to a pan over low heat
    • Stir constantly as it begins to break down
    • The mixture will start to release more moisture and soften

[Photo placeholder: Zucchini cooking in pan]

  1. Build the Porridge
    • When the zucchini has softened, gradually add the almond milk
    • Keep stirring to prevent sticking
    • Add the mashed bananas, dates, crushed walnuts, and cinnamon
    • Continue stirring gently on low heat
    • Let everything meld together - the dates will soften, the bananas will integrate, and the walnuts will add wonderful texture

[Photo placeholder: Adding ingredients to the pan]

  1. Watch the Consistency

    • Keep stirring constantly to prevent burning
    • As the mixture thickens and becomes creamy, it's nearly ready
    • You're looking for a porridge-like consistency - thick enough to coat a spoon but still soft and creamy

  2. Serve

    • Remove from heat and let it cool slightly
    • Serve warm
    • If you like, drizzle a tiny bit of olive oil on top for extra richness

[Photo placeholder: Final plated porridge]

Tips for Success

  • Squeeze that zucchini: Don't skip removing the excess water. Too much moisture will make your porridge watery.
  • Low and slow: Keep the heat low and stir constantly. This isn't a dish you can walk away from.
  • Adjust sweetness: Depending on how ripe your bananas are and how sweet your dates are, you might want more or less. Taste as you go.
  • Texture matters: The constant stirring isn't just to prevent burning - it helps everything break down and blend into that creamy consistency.

Recipe 2: Guacamole with Smoked Salmon on Corn Rice Cakes

Note: This is the full-sized recipe as shown in the video. For the quick single-serving version from our launch flyers, check out the standalone recipe post.

Sometimes the best meals are the ones you can throw together quickly without sacrificing flavor. This guacamole with smoked salmon is exactly that - fresh, bright, and satisfying. The key here is keeping the texture chunky, not smooth. We want pieces of tomato, bits of onion, and flecks of coriander throughout. It's about celebrating each ingredient rather than blending them into oblivion.

What Makes This Special

This isn't your typical smooth guacamole. By mashing everything with a fork instead of using a blender, you get texture - real texture. Every bite has different elements: the creaminess of avocado, the burst of tomato, the bite of raw onion, the heat from fresh chili. And then the smoked salmon adds that rich, smoky depth that ties everything together.

Ingredients

Quantities shown correctly in the video

  • 2 ripe avocados
  • 2 Roma tomatoes
  • 1/2 green bell pepper
  • 1/2 onion
  • 2 garlic cloves
  • 1 lemon or lime
  • Salt, to taste
  • Smoked salmon
  • Corn rice cakes
  • Fresh coriander (cilantro), chopped
  • 1 hot pepper (adjust to your heat preference)

Preparation

  1. Prep Your Vegetables
    • Dice the Roma tomatoes into small cubes - Roma tomatoes are ideal here because they're meatier and have less water
    • Finely chop the onion
    • Dice the green bell pepper
    • Finely chop the hot pepper (remove seeds if you want less heat)
    • Roughly chop the fresh coriander
    • Grate the garlic cloves

[Photo placeholder: Prepped vegetables laid out]

  1. Mash the Avocados
    • Cut the avocados in half and remove the pits
    • Scoop the flesh into a bowl
    • Use a fork to mash them - don't overdo it, you want some chunks
    • Immediately squeeze in the lemon or lime juice and mix - this prevents browning

[Photo placeholder: Mashing avocado with fork]

  1. Build the Guacamole
    • Add the grated garlic to the mashed avocado
    • Mix in the salt
    • Fold in the diced tomatoes
    • Add the chopped onion
    • Mix in the bell pepper and hot pepper
    • Fold in the fresh coriander
    • Mix everything with a fork - keep it chunky, don't blend it smooth
    • You want to see all the separate ingredients, with little pieces throughout

[Photo placeholder: Mixing ingredients together]

  1. Taste and Adjust

    • Taste your guacamole
    • Adjust salt if needed
    • Want more heat? Add more hot pepper
    • Want more brightness? Add more lime juice
    • The beauty of this dish is you can adjust it to exactly how you like it

  2. Assemble

    • Lay out your corn rice cakes
    • Spread a generous amount of guacamole on each one
    • Top with pieces of smoked salmon
    • Garnish with extra coriander if you like

[Photo placeholder: Assembled rice cakes with guacamole and salmon]

Why It Works

  • Roma tomatoes: They're less watery than regular tomatoes, so your guacamole won't get soggy
  • Fork, not blender: This gives you texture. Each bite is different, with chunks of vegetables throughout
  • The garlic: Grating the garlic (rather than chopping) distributes the flavor more evenly without overwhelming chunks
  • Fresh coriander: It's bright and herbal - if you're not a coriander fan, try parsley instead
  • The hot pepper: Adjust to your taste, but that little kick really brings everything alive

Two Breakfasts, One Philosophy

Both of these recipes share a common thread - they're about using fresh, whole ingredients and letting their natural flavors shine. The porridge is warm comfort in a bowl, while the guacamole toast is bright and energizing. Choose based on your mood, or make both for a breakfast spread that'll impress everyone.

This might become your new favorite way to start the day. Whether you go sweet or savory, you're getting nutrition, flavor, and food that actually makes you feel good.