On this episode of #LunchBreakLIVE, Brian Simpson makes his famous signature Black Bean Avocado Toast.  Avocado Toast is just Avocado Toast until Brian gets his hands on it.  His Avo toast is not trendy, it’s healthy and delicious!

 

Miracles do happen! Watch today’s #LunchBreakLIVE with Brian Simpson, known as the Kindfulness Coach, who is now thriving on a plant-based diet after surviving a heart attack! Find out his incredible journey these past two years to health and wellness as he makes his signature Black Bean Avocado Toast!

Posted by Jane Unchained News on Monday, February 3, 2020

 

After suffering a life-changing heart attack in January 2016, Brian set out to change how he was showing up in the world.  He left a long marriage, was restructured out of his job in Pharmaceutical sales, and set out to travel the world searching for his “soul” purpose in life and for the reasons behind his heart attack.  He now calls himself a heart attack “thriver” because he is healthy, happy and living his best life.  He considers his heart attack to be one of the greatest gifts he has been given in life, besides the birth of his son, Bayley.

Brian’s “Soul Journey” has led him to become a Life Coach, to embrace a Vegan Lifestyle for his health and for the well being of the planet we all call home.  He moved to California to start the next chapter in his life, which includes settling down with his girlfriend, Adrienne.  He feels very blessed and grateful that coaching has come forward for him as he now knows his “soul” purpose is to serve others and share the gifts and experiences he received in his life.

To learn more about Brian’s Life Coach offerings, please visit his website.

IG: @thekindfulnesscoach FB: @thekindfulnesscoach

 

Now let’s get back to the magical making of Black Bean Avocado Toast!

 

All the ingredients for this magnificent Avo Toast. Photo by Paige Parsons Roache.

 

Avocado Toast is a great meal or an afternoon snack! Photo by Paige Parsons Roache.

 

The finished Avo and Black Bean Toast! Photo by Paige Parsons Roache.

 

Brian showing off his magical Black Bean and Avocado Toast. Photo by Paige Parsons Roache.

 

JNN Contributor Paige Parsons Roache and Brian posing for a photo. Selfie photo by Paige Parsons Roache.

 

Here is the recipe for the Black Bean and Avocado toast:

 

Black Bean Avocado Toast

Course Breakfast, Snack, Lunch
Cuisine American

Ingredients
  

  • 4 ounces cherry tomatoes quartered
  • 4 teaspoons Avocado or extra-virgin olive oil
  • Salt and Pepper
  • 1 15 oz can of organic black beans rinsed
  • 1/4 cup filtered boiling water
  • 1/2 teaspoon grated lime zest plus 1 tablespoon of lime juice
  • 4 1/2 inch thick slices of crusty bread
  • 1 ripe avocado washed, halved, pitted and sliced thin
  • 1/4 cup quick sweet and spicy pickled red onions
  • 1/4 cup fresh organic cilantro washed and dried

Instructions
 

  • Combine tomatoes, 1 tsp of oil, pinch of salt and pinch of pepper in a bowl and set aside.
  • By hand or gently pulse in a Magic Bullet rinsed black beans, boiling water, lime juice, and zest and 1 tsp of salt to a coarse puree leaving some whole beans intact.
  • Adjust oven rack 4 inches from broiler element and heat broiler. Place sliced bread on a lined baking sheet and broil until golden brown. 1-2 minutes per side.
  • Spread bean mixture evenly on toast, then top with avocado, pickled onions, cherry tomatoes, cilantro and salt to taste and serve.
Keyword vegan
Tried this recipe?Let us know how it was!

Here is the recipe for Quick Sweet Pickled Red Onions:

 

Quick Sweet Pickled Red Onions

Ingredients
  

  • 1 medium red onion thinly sliced
  • 1/2 cup red wine OR apple cider vinegar
  • 1 cup water
  • 1 tbsp raw organic sugar
  • 1 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon black peppercorns

Instructions
 

  • Place thinly sliced and cut the red onion in a large mason jar.
  • Bring vinegar, water, sugar, salt, and peppercorns to a gentle simmer in a medium saucepan until all the sugar dissolves.
  • Pour mixture over the onions and let it cool to room temperature.
  • Cover and refrigerate for 24 hrs, then onions are ready to eat and will be a nice pink color.
Tried this recipe?Let us know how it was!