Bright & Balanced: A Spring Brunch with Avocado Toast, Radishes, and Grapefruit

Hey Friend,

It’s week two of The Sidedish Blog, and today we’re talking brunch—plant-based, pretty, and packed with flavor (and fiber). If you’re tired of the same old toast and jam, this one's for you. We’re leveling up your weekend with a colorful spring brunch plate that’s light, fresh, and helps you stay on track with your health goals—without skipping flavor.

We’re featuring:

• Creamy avocado toast

• Crunchy shaved radishes

• Juicy, refreshing grapefruit

This brunch combo is loaded with good fats, vitamin C, fiber, and all the color you need to feel fancy without spending all morning cooking.

Seasonal Shoutout: April Brunch Stars

• Radishes – crunchy, slightly spicy, and great for digestion

• Grapefruit – tart, hydrating, and a vitamin C powerhouse

• Avocados – full of healthy fats and blood sugar-stabilizing fiber

• Microgreens or arugula – peppery and packed with antioxidants

Recipe: Avocado Toast with Shaved Radishes & Grapefruit Slices

Ingredients:

• 1 ripe avocado

• 2 slices whole grain or sprouted grain bread (try Ezekiel)

• 4 radishes, thinly sliced

• 1/2 grapefruit, peeled and segmented

• Pinch of sea salt and black pepper

• Optional: microgreens, lemon juice, hemp seeds, chili flakes

Instructions:

1. Toast your bread to desired crispness.

2. In a bowl, mash the avocado with a pinch of salt, pepper, and a squeeze of lemon juice (if using).

3. Spread mashed avocado onto toast.

4. Layer on shaved radishes and sprinkle with hemp seeds or chili flakes.

5. Plate with fresh grapefruit segments and a handful of microgreens.

6. Eat immediately while the toast is still warm and crispy.

Nutrition Breakdown (Per Serving)

• Calories: ~300

• Carbs: ~28g

• Fiber: ~9g

• Protein: ~6g

• Fat: ~18g (mostly healthy, unsaturated fats)

• Diabetes Note: The fiber and fat help slow down digestion and keep blood sugar steady. This is a great example of a high-quality carb meal with balance.

Kitchen Tip: Don’t Toss the Grapefruit Peels

Save your grapefruit peels and toss them into a pot with water, cinnamon sticks, and cloves for a homemade spring stovetop potpourri.

Leftover Remix: Radish Avocado Salad

Got extra sliced radishes and avocado? Mix them into a quick salad with lemon juice, olive oil, and arugula or spinach. Add pumpkin seeds for a satisfying crunch.

Shopping Tip: Pick a Good Avocado

Look for avocados that yield slightly to gentle pressure—if it's too firm, let it ripen on the counter for a few days. Once ripe, store in the fridge to pause ripening.

Final Thoughts

Brunch doesn’t have to mean pancakes and syrup (though we love those too—plant-based versions coming soon!). This spring-inspired plate is proof that simple, nourishing meals can still feel indulgent.

Next week, we’re making a cozy soup with broccoli and leeks—because spring weather in Houston doesn’t always mean sunshine.

Stay Grounded and Glowing,
Gwen
The Nutritionist & Nurse