I can’t believe it’s been exactly a year since I flew to the other side of the world and I’ve still yet to blog about it!
Last year me and Mike embarked on a trip to New Zealand to witness our lovely friends, Dave and Jen get married. Although the journey there wasn’t the greatest as I became very ill, I did have the greatest time of my life over there!
One of the things I loved about New Zealand wasn’t just the amazing and breath taking beauty of the place, it was the fact that every place I went for food, even in the remotest of places, did gluten free and for once I did not have to worry!
The first place we visited in New Zealand was Christchurch which sadly since their terrible earthquake, most places were still being rebuilt and we often found ourselves amongst rubble and building works. However whilst stubbling around trying to find somewhere to eat we came across this weird little town made up of shipping containers called Re:Start.
It was here in Re:Start where we ended up going to Hummingbird coffee shop which had a delicious breakfast menu and they could also provide gluten free bread and it was here where I tried avocados on toast for the first time and a love affair was born!
It’s so easy to make that I feel silly typing out the recipe! But if you are unsure and wouldn’t mind trying it out for yourself, here’s the short but sweet recipe:
- 1 large ripe Avocado
- 1 Tomato (of any variety)
- 1 Spring Onion
- 2 slices of Gluten Free Bread (I prefer Genius multi seeded)
- Place the slices of a bread in a toaster or under the grill
- Once toasted, apply the avocado, tomato, spring onions and season with salt and black pepper
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