We can all agree that avocado toast is having a serious moment right now. I mean, the more avocado, the better! Avocado toast is a simple way to keep your carbs low, but your fiber and flavor high—and yes, even on a slice (or two) of whole wheat bread.

So since you know I love recipes that are as quick as they are delicious, I thought we’d take the typical avocado toast recipe and load it up with a set of seriously tasty toppings: pomegranates and pistachios.

In addition to their savory flavors, pistachios are a good source of plant-based protein and fiber. A single serving of Wonderful pistachios provides you with 6 grams of plant-based protein and 3 grams of fiber. And for those of us who are watching our sodium, Wonderful pistachios come in lightly salted or no salt varieties. Crushed up on the avocado toast, pistachios make the perfect compliment for the creamy avocado flavor and the pomegranate’s sweet tanginess.

One of the lowest calorie, lowest fat snack nuts, pistachios offer more nuts per serving than most—about 49 pistachios, compared to 23 almonds, 18 cashews or 14 walnut halves. That’s right, pistachios give you more than twice as many nuts per serving as almonds and cashews, and more than three times as many pieces as walnuts. So load that toast up!

One of my favorite things to do when I am hosting overnight guests is to make a ‘build your own avo toast’ bar for breakfast. I provide the bread and avocados, and have small bowls of a variety of toppings so that guests can create their own masterpiece. It is SO easy and the toppings can be prepped the night before, making it a breeze to setup in the morning.

So feel free to get creative and make it fun! This simple, filling breakfast will keep your blood sugar levels stable and provide energy to enjoy your day.

Loaded Avocado Toast with Pistachios and Pomegranates

SERVES 2 (1 SLICE EACH) 

Ingredients

• 2 teaspoons extra-virgin olive oil 
• 2 large eggs 
• 2 whole-wheat bread slices 
• ½ medium avocado 
• Pinch garlic powder 
• Pinch red pepper flakes 
• Pinch freshly ground black pepper 
• ¼ cup pomegranate arils
• ¼ cup crushed Wonderful Pistachios No Shells Lightly Salted

Instructions

1. Heat the olive oil in a medium skillet over medium-high heat. Crack the eggs into the skillet and cook to the desired doneness, 3 to 5 minutes. 
2. While the eggs are cooking, toast the bread. 
3. Divide the avocado between the two slices of toast, and slightly mash the avocado into the toast. Top each with a fried egg. Season with garlic powder, red pepper flakes, and black pepper. 
4. Serve topped with pistachios and pomegranate arils.

If you are looking for more diabetes-friendly meal ideas just like this one, be sure to download my FREE 7 day diabetes meal plan by clicking here. It includes dozens of recipes, a grocery list, and a meal-by-meal guide for structuring your week.

Brought to you by Wonderful Pistachios.