Meet Monique
Girl behind the blog. Ambitious by nature. Passionate about pancakes, life, and laughter. Here to inspire you.
Food Photography
Popular Posts
Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {vegan & gluten-free} 
Peanut Butter Oatmeal Chocolate Chip Cookies {flourless, no butter} 
Healthy Chicken Chickpea Chopped Salad 
Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies {my favorite cookie ever} 
Brown Butter Snickerdoodle Cookies 
Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette 
Flourless Chocolate Chip Chickpea Blondies with Sea Salt {vegan, gluten-free & healthy} 
Vegan Detox Green Monster Smoothie {with kale, strawberry, cucumber, & banana} 
Easy 5-Ingredient Fudgy Nutella Cookies with Sea Salt 
Best Ever Vegan Avocado Chocolate Birthday Cake with Vegan Chocolate Ganache
Best Ever Vegan Avocado Chocolate Birthday Cake with Vegan Chocolate Ganache
Work. Work. Work. I’ve been sooooooooo busy.
All of it makes me crave cake, which is actually quite disappointing considering I put myself on a baking restriction. I mean the whole point of it was to learn how to control myself around things that smell like heaven. Whattttttttt.
But come on! You and I both knew that sort of thing wouldn’t last long. I mean did I really expect myself to NOT throw flour around my kitchen for an entire week? I don’t think that’s even possible.
The other day I baked my incredible black bean avocado brownies for my Godson, then pretty much devoured half the pan. Who could blame me? Those things are ridiculously fudgy and packed with healthy things. WIN!
Totally dramatic… I’m aware.
the BEST egg sandwich… like ever.
My brain is addicted to breakfast. For lunch and dinner. In fact, I could have it at every meal for the rest of my life and be completely content.
In my opinion, there really is nothing that beats an egg sandwich — specifically this egg sandwich. And although it’s as simple as it appears, it truly is the best you will ever have.
Let me put it this way: Eggs + Avocado + Bacon + Tomato + a little heat all on top of thick grainy toast = OMG! It makes me want to cry every time I eat it, in a good way of course. Tears of pure happiness. This egg sandwich will probably be the best party your taste buds will ever experience.
Okay I’ll stop with the dramatic descriptions. This open-faced sandwich just makes me happy. And I want to share the recipe with you!
I make this sandwich open-faced because I enjoy eating it with a fork and knife and soaking up the incredible runny yolk. I like switching up my toppings too!
The following are my go-tos:
- 1/2 a ripe avocado, sliced or mashed
- ripe, sliced tomatoes
- red pepper flakes
- 1 egg, usually fried over easy, sometimes poached
- crispy bacon — I use turkey bacon
- good multi-grain bread for toasting — the thicker the better!
- pepper jack, havarti, or goat cheese — I like mixing it up
- good quality hot sauce
- salt and freshly ground black pepper
Other favorites I’ve added:
- spinach, arugula, or kale — more good-for-you greens!
- green chile
- tomatillo salsa
- cucumbers
- basil or cilantro — for that fresh taste!
- red or green onion
- chicken sausage, thinly sliced
- tri-colored peppers, sauteed
- jalapenos — if you like it hot!
Black Bean Avocado Chocolate Chip Fudge Brownies {gluten-free & low-fat}
I was planning on giving you a recipe for hummus today, but after making these brownies I knew that I had to share them with you immediately! In fact after I ate half of the pan for dinner, I’m quite certain that these brownies are some of the best I’ve ever had.
I don’t even feel guilty about getting chocolate wasted with these bad boys.
I had heard about black bean brownies before, so I’ve been experimenting for a few weeks with various recipes and came up with this to surprise and delight you.
After baking these, I stood there smiling with chocolate all over my face because I had finally perfected a recipe for fudgy healthy brownies that taste AMAZING. Yeah, okay I know you’re doubting me right now. You might even think I’m super weird (which I totally am).
But can you just trust me on this one?
Open-faced Power Breakfast Sandwich with egg whites, avocado & tomato
How was your weekend? I know it’s Tuesday, but I feel like we can spend a little time reminiscing.
Mine was of course filled with food. I made Lobster Bisque for the first time; it was soooooo creamy and wonderful with a garlic ciabatta. On Sunday one of my best friends and I went out to our favorite Mexican restaurant where I ordered a skinny margarita and major amounts of chips and salsa. With the amount of political advertisements on the TV, sometimes margaritas are necessary.
Today though, I wanted to share with you another one of my obsessions. You know the latest and greatest.
I’ve been really into this sandwich for the past week or so. Okay actually I dream about this sandwich everyday. I make it for breakfast nearly every morning, and sometimes I have it for dinner too. I’ve been calling it the ‘power breakfast sandwich’ because of how healthy it is. The flavors are fresh, and I simply adore the creamy avocado and slices of tomato topped with fluffy egg whites and bits of sea salt and pepper. Yesterday I even added a little fresh basil on top.
It’s completely simple, isn’t it? In fact, I can’t believe I’m blogging about it. But… it’s sooooo good!
Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette
It’s coming to a point on my Facebook where everyone is becoming engaged. I don’t know what’s happening?
I mean, any time I even think about having a boyfriend I can’t help but laugh; all of the guys I go on dates with are either A) committed to work, B) completely awkward, or C) have questionable intentions. But I guess that’s what happens when you are 23.
So for now I think I’ll stick to single lady things until the man of my dreams (who might resemble Joshua Jackson aka Pacey from Dawson’s Creek) comes into my life. Plus if I had a boyfriend I probably couldn’t get away with making him eat quinoa and kale instead of manly beer battered onion rings and cups of BBQ sauce… or whatever Burger King is advertising this week.
What are your thoughts on that?
Blink.
Hmmm, got it.
Let’s move on discuss adult things. Like salads.
My mom used to make a big batch of raw kale salad with lemon, olive oil, garlic, and bell peppers. She would let it still a few hours until the lemon juice broke down the kale and the flavors became melded together; it was sensational.
Blue Corn Breakfast Tacos with Scrambled Eggs, Smoked Salmon, Avocado + Dill
If you made my favorite brown butter + sea salt chocolate chip cookies this past weekend and left me a comment or sent me an email then quite frankly, I love you! I am trying my best to respond to each of you to let you know that your sweet (and funny!) messages make me smile and are sincerely appreciated.
I think the best part is that many have told me that they are the best cookie you have ever had! But most of all I think you should be proud of yourself because you officially now know how to brown butter (which will particularly good for more Fall recipes I have coming)! Hehe.
Of course, I realize that many of you read my blog for my creative, healthy recipes, but I’d like to emphasize that I believe in moderation. I once lived life eating healthy all the time, depriving myself of the things I wanted the most. I ate egg whites, oatmeal, protein shakes, vegetables and lean meats consistently. I rarely touched a cookie or ate pie (my favorite)… shocking, I know. However I realized the joy that came to me when cooking for others and especially loved educating on healthy eating; that’s why most of my recipes have healthy twists while still being creative enough to make you feel like a chef in your own kitchen. Simply put, Ambitious Kitchen is about inspiring you. I’m bringing my passion for food to life through your eyes.
Now, I don’t believe in any one ‘diet’, but I exercise almost daily, eat consistently healthy, and indulge occasionally. So although this blog is not a health or fitness blog, it is geared to those with active lifestyles or of course, anyone looking to learn to cook for themselves.
Or if you just love staring at photos of food like this delicious breakfast (or anytime, really) taco.
This recipe came about when I had an intense craving for smokey, salty salmon with warm, fluffy eggs; a combination frequently found on a typical restaurant’s brunch menu. So off I went to stalk Trader Joe’s where I made about 17 different loops around the store just to drool over everything new. If you shop at Trader Joe’s, you know what I’m talking about.
I was so excited when I found these amazing blue corn tortillas! I am even more excited that I bought two packages so that I can make homemade blue corn tortilla chips for football games I don’t even watch.
While I am not a huge football fan, I am a fan of anything wrapped in a taco that I can devour.
Smashed Avocado + Tomato Basil Bruschetta
Sometimes I find myself in an entranced state when I cook. It’s as though I get lost in the food; in the flavors, the smells, and sometimes just the simple pleasure that good food brings to my soul.
I also get lost pinning things on Pinterest. Which is mostly just a distraction from what I’m actually trying to do which is work like a normal person and get to the gym.
Speaking of the gym, I have an update on my Big Foot/marine/professional wrestler trainer! Uhhh… he is legit crazy (yes I just said that). He made us do 30 jumpsquats, some weird miliary squats with weights, 20 billion planks, and suicides. It’s like high school basketball practice all over, and again, I thought I was going to die. Apparently he enjoys torturing people while he sits there and plans his next attack as Sasquatch or whatever he does in his free time. I mean he even told us to eat a Paleo based diet, which of course I won’t be doing. Only because I really like carbs and pumpkin pie season is coming (my obsession).
What?! No one tells me what to eat.
…Unless it’s someone really ridiculously good-looking like Pacey from Dawson’s Creek. Then I MIGHT consider his suggestion.
Bruschetta is delicious and quite healthy as far as appetizers go. Well unless you put fried onion rings and bacon on it.. then not so much.
However, I like good-for-you sorts of things. So toasted slices of whole grain french bread are slathered with one of my favorites: heart-healthy smashed avocado mixed with sea salt and fresh lime juice. Then I pile on a mixture of tomato, balsamic vinegar, garlic and olive oil. Oh and let’s not forget a little fresh basil!
Goodness. These cute toasts are simply delightful. Especially with fresh tomatoes from your garden!
They only take about 10 minutes to throw together.
Annnnndddd they are vegan! But I mean, if you hate vegan things you could just add a little goat cheese. Or bacon.
Hey by the way… did you guys know that I don’t eat pork or beef?
Seriously. What is wrong with me.
Smashed Avocado + Tomato Basil Bruschetta
Prep time
Cook time
Total time
Whole grain slices of french bread are toasted to perfection and topped with smashed avocado and a garlicky tomato basil mixture.
Author: Monique
Recipe type: Appetizer, Lunch, Healthy
Serves: 4-6
Ingredients
- Cooking spray
- 1/2 loaf whole grain french bread (or 1 petite loaf), sliced 1/2 inch thick
- 2 avocados, smashed
- 1 tablespoon fresh lime juice
- 1/4 teaspoon sea salt, plus exta
- 1/4 teaspoon freshly ground black pepper
- 4 large roma tomatoes, chopped
- 2 cloves garlic
- 2 Tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 3-4 basil leaves, chopped
Instructions
- Preheat oven on broiler setting.
- Place slices of bread on baking sheet, spray with olive oil cooking spray and sprinkle with sea salt; broil slices in oven about 2 minutes on each side or until golden brown. Remove from oven and rub with one clove of garlic (make sure to cut it in half before rubbing).
- In a medium bowl, mix smashed avocado, lime juice, and 1/4 teaspoon of sea salt and ground pepper.
- In a separate large bowl, combine tomatoes, olive oil, and balsamic vinegar. Mince other garlic clove and add it into tomato mixture.
- Spread smashed avocado mixture onto each slice of toast, then generously spoon tomato topping on top. Garnish with basil and serve immediately.