Biz Whiz

BY SHARLENE TAN

he start of a new year is the best time to introduce healthier options to customers because they’re probably looking to get back in shape after feasting over the holidays. My idea? Avocado toast, which has been a popular breakfast menu item in other countries. During a recent trip to San Francisco, I visited a neighborhood café that was popular among locals for their hearty breakfast fare. As I walked to the counter to order, every table I passed had avocado toast, so I couldn’t resist getting one for myself. A few bites into my order, and I was hooked! There was something dish, I played with that basic avocado toast recipe I tried and loaded it with a few more toppings. Give it a try and start your day right!

ABOUT THE COLUMNIST

A food stylist by profession and one of the brains behind The Clubhouse in Robinsons Magnolia, Sharlene Tan spends most of her time testing and tasting recipes, dining out, teaching friends how to cook, and styling food for the camera. Visit her website at www.sharlenetan. com or follow her on Instagram @theshartan.

BREAKFAST AVOCADO TOAST

Serves 2 Prep Time 10 minutes freshly ground black pepper

flesh from 1 avocado, mashed 1 tablespoon olive oil 1 teaspoon lemon juice 2 whole-grain bread slices, toasted 2 fried eggs chopped parsley leaves 1 Mash avocado with olive oil, lemon juice, 2 Spread avocado mixture on toast and top with egg. 3 Garnish with parsley and black pepper.

MEXICAN CORN AND AVOCADO TOAST

Serves 2 Prep Time 15 minutes

FOR THE MEXICAN CORN

1 ear sweet corn, grilled, kernels removed, and cooled 1 tablespoon extra virgin olive oil 2 tablespoons unsalted butter 1 teaspoon Cajun seasoning salt and pepper

flesh from 1 avocado, sliced thinly 2 whole-grain bread slices, toasted juice from ½ lime salt and freshly ground black pepper ¼ cup crumbled feta cheese pinch of smoked paprika chopped fresh cilantro lime wedges, to serve

1 Make the Mexican corn: Combine all ingredients in a bowl. Set aside. 2 Divide avocado slices between bread slices. Drizzle lime juice and sprinkle salt and pepper on top. 3 Top each with Mexican corn and feta cheese. Garnish with paprika and cilantro. Serve with lime wedges.

BY CARMELA VILLEGAS-AGOSTA

ere’s an easy way to commit to eating healthier this year: Always eat breakfast! Having a healthy morning meal ensures that you start your day with energy and mental sharpness. Breakfast can even help regulate your appetite.

ABOUT THE COLUMNIST

Carmela started her baking journey when she stumbled upon her mom’s Mrs. Field’s cookie book. Years later, after working in a pastry shop in France, she and her husband started Casa San Luis Pastries. Carmela also keeps busy as executive pastry chef and managing partner of Crisp on 28th. Follow her adventures on www. carmelasjournal.com.

FRESH IS BEST

Use your homemade coco-mango granola immediately. Store leftovers in an airtight container, and place in a cool, dry place for up to one month.

COCO PARFAIT

Serves 4 Prep Time 20 minutes Baking Time 15 minutes

FOR THE COCO-MANGO GRANOLA

1 cup rolled oats ¼ cup almond slivers, toasted ¼ cup cashew nuts, toasted ¼ cup honey 2 tablespoons brown sugar 3 tablespoons vegetable oil, plus more to grease 2 tablespoons shredded dried coconut 2 tablespoons dried mangoes, sliced thinly

FOR THE COCONUT YOGURT

1 cup plain yogurt ½ cup store-bought coconut cream 3 tablespoons brown sugar

fruits in season (like papaya, mango, kiwi, and strawberry), cubed

1 Preheat oven to 350ºF. Grease a baking pan with oil. 2 Make the coco-mango granola: Combine oats and nuts in a bowl. Set aside. 3 Combine honey, sugar, and oil in a microwaveable bowl. Heat in 30-second intervals on medium power until sugar is melted. Pour over oat mixture. Spread mixture on prepared baking pan. 4 Bake in the preheated oven until golden and crispy, about 10 to 15 minutes. Let cool for 5 minutes before adding dried coconut and mangoes. 5 Make the coconut yogurt: Combine all ingredients in a bowl; mix until well combined. Adjust sweetness to taste. 6 Assemble the parfait: Fill glass halfway with yogurt. Top with ¼ cup granola and fruits. Repeat to make 3 more parfaits.