Hi! I’m Rebecca, a commercial and editorial food and brand photographer with a studio in Nashville, and I specialize in helping chefs, restaurants, bakers, and makers market with soulful images to elevate their brands, connect with clients, and sell more of their work. I also photograph food for cookbooks and magazines including Edible Nashville and Tennessee Home & Farm.

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Food Friday: Avocado Toast, and Banana Ice Cream With Roasted Almonds

June 26, 2015

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Happy Friday! This is the fourth installment of my Food Friday feature, which means we’re already at the end of June – so hard to believe! Each Friday through July, I’m sharing different fresh and (mostly) healthy summer recipes along with my photos. You can read more about this project and get the last three weeks’ recipes HERE.

Today I have two clean and simple vegan recipes for you that I love. While I’m not vegan (I love barbecue way too much), these light treats are just right for hot summer days…

Avocado Toast

The first is an avocado “recipe” that is I make all the time, especially this time of year when avocados can be found for $1 each or less. I love to eat avocados fresh and plain, just like an apple, or on sandwiches, quesadillas, tortilla chips – even blended into smoothies. When I ran across this recipe in Gwyneth Paltrow’s beautiful cookbook, It’s All Good, I couldn’t wait to try it. Tasty, healthy, easy, fresh and fast, avocado toast is perfect for a light lunch or a quick snack.

Here’s how to make it:

Toast a piece of your favorite healthy bread (I use the fresh five-grain bread from Publix bakery). Spread it generously with Vegenaise (an egg-free mayonnaise – or you could use regular mayonnaise if you’re not vegan) and top with a few slices of perfectly ripe avocado, gently pressing the avocado into the bread. Top with a pinch of salt and a few grinds of black pepper. That’s it!

You could also squeeze a tiny bit of lemon over it or add red chili flakes.

If you like avocados, you will love this!

P.S. Did you know that the avocado is actually considered a fruit – and, more specifically, a berry? Avocados also have more potassium than bananas, and they’re high in protein and fiber.





Banana “Ice Cream” With Roasted Almonds


This recipe is so simple to make, and it’s a delicious, cool and healthy treat that is a lot like ice cream – minus the dairy and sugar. The crunchy topping really adds to the flavor and is super easy to put together.

This recipe is also from Gwyneth Paltrow’s It’s All Good cookbook, a great source for healthy, unprocessed food.


4 ripe bananas, peeled and sliced into thin rounds

1/4 cup finely chopped roasted almonds

2 teaspoons plus 2 tablespoons maple syrup, divided

A pinch of coarse sea salt

1/2 cup almond milk (I use vanilla almond milk, but you can use unsweetened)

1 teaspoon pure vanilla extract


Freeze the banana slices in a single layer on a tray or plate lined with parchment or wax paper. Once the slices are frozen, use them immediately or keep frozen in a zip-top plastic bag or airtight container for up to a month.

Meanwhile, in a small bowl, combine the almonds with 2 teaspoons of the maple syrup and the pinch of salt and set the mixture aside.

Combine the frozen banana slices, the almond, milk, the remaining 2 tablespoons of the maple syrup, and the vanilla in a food processor and pulse until the mixture is the texture of soft-serve ice cream, scraping down the sides as necessary.

Spoon the banana “ice cream” into bowls immediately and sprinkle each serving with a bit of the almond mixture.

Voila! An easy, tasty, guilt-free frozen treat.




Photographs by Rebecca Denton Photography

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Rebecca Denton is a food and brand photographer with a studio in Nashville.