Super Green Breakfast Spread


As many of you would have noticed – we have changed our name to THYMESTWO. We eventually would like to expand our blog into something a bit more exciting in the future so we gathered that a new look would be a perfect start. We’re still keeping avocadotimestwo as our web address (partially because we still love the name but mostly because we’re severely handicapped when is comes to technology) but thymestwo is the name we will go by on our instagram. All change is good change right? 

Let us know what you think! Would love to hear some feedback

So in-between work, uni and yoga, we’ve been spending a bit of time in the kitchen. In an attempt to spice up our breaky boards (not literally ‘spice’ – chilli really doesn’t agree with our taste buds!), we came up with a light savoury green paste that goes perfectly with sliced avocado. We wanted to call it a pesto but to be honest it really doesn’t do traditional pesto any justice what so ever so we’re keeping it to a ‘spread’.

This recipe is extremely easy to throw together and is a tremendous way to sneak in some extra greens in the morning. If you’re adding sliced avocado which we highly recommend that you do then you’re not only getting in extra greens, but you’re also doubling up on your omega-3’s with the added olive oil and sunflower seeds. Adding eggs would also be fabulous as protein (Eggs and kale), complex carbs (wholemeal spelt) and healthy oils (avocado, sunflower seeds, eggs and olive oil) perfectly balance each other to sustain you with long lasting energy.


Please feel free to add more or less of any of the ingredients to suit our own taste buds. We personally didn’t want to make it too oily, as we were looking for a thicker ‘paste like’ consistency. But hey, everyone is different so give it a go and tweak it if need be. Oh and we would love to see your creations on instagram – tag us @thymes.two so we can view your breaky boards!



– One small broccoli head (organic if possible)

– 1.5 cups of tuscan kale (or regular kale- we just used up the kale that was left over in the fridge)

– A cup of fresh basil leaves

– 1/3 cup of sunflower seeds*

– 1/4 cup of extra virgin olive oil*

– 1/3 cup of water*

– A generous pinch of himalayan salt

– A generous pinch of dried thyme

– Pepper (to taste)



1. Thoroughly wash the kale, broccoli and basil leaves.

2. In a food processor, first blend the broccoli and kale until you reach the consistency you want. (still a bit chunky)

3.  Add the remaining ingredients

4. We added water to the mixture to help it hold together but you could just add my olive oil.

5. Once you have blended the ingredients to the consistency you want, enjoy on some toasted spelt loaf with sliced avocado and tomato, or with poached eggs!


If you love your pesto (doesn’t everyone..?) feel free to have a look at our ‘Creamy pesto’ in our recipe tab! Our creamy pesto is also fabulous on toast and baked fish. 

Stay Green Guys! 

*If you wanted to create more of a typical ‘pesto’ taste you could add extra olive oil/reduce the water and replace the sunflower seeds with pine nuts.

M + S xx


Raw Crunchy Green Salad with Poached Chicken


So you know those days when you feel a little sluggish and gross? Those days when you feel like a salad but the usual roast veggie throw together is just too heavy for your poor little belly? Well, we have come up with a simple, refreshing and light green salad to ease away your tummy sorrows.

If wanting to keep it vegetarian (as protein can be a little heavy if you’re having digestive issues) – then omit the chicken….but it really is nicer with chicken – just saying! 

Here is goes..

Ingredients: We try and use organic produce whenever we can, especially for the chicken!

2 small broccoli heads or one large (raw)

Half an avocado

Around six asparagus sticks (raw)

Half a zucchini (raw)

1 + 1/5 medium chicken breasts


Parsley and Mint (we grow our own, definitely recommend growing your own herbs)

1/4 of a Lemon

Olive oil (around a tablespoon per serve)

Pepper and himalayan salt (to taste)


1) Place some water and salt in a pot and bring to boil

2) In the meantime, cut chicken breast into small cube-like chunks (try and get the pieces the same size so they cook at the same rate).

3) Wash all the vegetables THOROUGHLY.

4) Cut up the vegetables any way you like, we tend to simply break up the broccoli and then cut it into smaller pieces (even the stem). With the zucchini and asparagus we also cut them into small bit sized pieces.

5) When the water is ready place the chicken pieces in for around 4-6 mins. You will have to test a piece to ensure they are not too pink inside. You want the chicken to be soft enough if you wanted to shred it. However we do not tend to shred ours, we prefer leaving them in cubed chunks. But each to their own! 🙂

6) Cut up haloumi into small rectangular pieces. Pan fry until golden on both sides. You can use some coconut oil if you wish, we never do as we don’t see the need to.

7) Dice the avocado

8) Now its time to get your hands dirty and mix all the ingredients together in a large bowl! Add the olive oil, lemon, pepper and himalayan salt. And finally top it off with your herbs!

Very simple – Great detoxifying foods that will leave you feeling refreshed and satisfied!

Brothl, we love you.

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As we sit at our breakfast bench with our cup of joe’s and boiled eggs on toast, we can’t help but reminise over our delicious dinner at Melbourne’s hidden little gem… Brothl.

We have some what of the same love for this place as we do for ‘Feast of Merit’ (refer to past blog post).

Brothl takes sustainability and the idea of no waste quite seriously.

Here is a segment from their menu which sums up this whole idea perfectly….

‘Brothl employs some of the most traditional and primitive methods to produce food that should have never been discarded. Worldwide nutrients are being dumped into landfill. At the same time our food is becoming less nutrient dense. Limiting organic waste by up cycling these nutrients back into the food system is what Brothl is about’

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Obviously as the name suggests, this place serves immune boosting, probiotic rich and ultimately nourishing broths. You also have the choice to accompany your chosen broth (that being vegetable, beef bone, fish or chicken) with an abundance of healthy sides they have on offer.

You can choose between brazed beef brisket, poached chicken, offal, kimchi, chicken feet, miso and the list goes on….. To top it all off they also supply you with house made sourdough and cultured butter or if you are gluten intolerant they also cater for you (we had their chickpea falafels).

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The fact that this place is so tiny and hidden is what gives it its character. You can’t help but be curious whilst walking past watching two mebourneans sip their broths out of ceramic like pots.. If this doesn’t grab your attention we don’t know what would. Oh actually, the welcoming fun wait staff would probably do the job.

A few months back we went to a seminar hosted by Melbourne Street Organics and the one message that really stuck with us was the quote by Therese Kerr ‘We are the only species that are contributing to our own extinction’. With this in mind, we 100% support all small businesses that are for organic, sustainable, ethical produce.

Good one Brothl, we will most definitely be back!

Love M + S


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