A few weeks ago I purchased a set of adorable (and cheap!) new parfait glasses from Flying Tiger USA. Strawberry Parfait Day (celebrated annually on June 25th) seemed like a great day to test drive a yogurt parfait recipe, and put my new glasses to good use!
This ice cream sundae-inspired parfait boasts all of the elements of a classic banana split–crushed pineapple, peanuts, strawberries. But, it subs in vanilla, chocolate, and strawberry Greek yogurt in place of the ice cream. It’s a healthy alternative to a traditional sundae. Great for breakfast…or for fulfilling an ice cream craving without breaking your calorie budget!
Other than parfait glasses, the only special “equipment” you’ll need to make this recipe is a pastry bag with a star tip. If you don’t have a pastry bag, you can create a makeshift version by cutting the corner off of a large Ziploc bag, filling it with your yogurt, and using it to make a swirl. However, if you don’t care about a “whipped cream” look, you can also simply spoon the plain yogurt on the top of the parfait before adding your bananas and strawberries.
This coconut, date, and almond milk smoothie is one of my favorite weekend breakfasts, especially for lazy mornings when I’m craving something sweet.
This recipe is super simple and easy to prepare. The most important thing to remember when making this is to finely chop your dates. Speaking from experience on this one! Whole dates will get stuck in the blender, and large chunks make it difficult to drink this smoothie through a straw. It took me a few tries to determine that small-but-still-chewable date pieces (about 1/4″ square) work best for this recipe.
Pizzas? For breakfast? Really?
Somewhere over the past couple of years, I lost my appetite for traditional “breakfast” foods. I’ve never cared much for cereal anyway, and things like pancakes and waffles aren’t terribly healthy for every day (or easy enough to prepare on a busy weekday morning!) Muffins are great and I do love eggs, but usually prefer them for lunch or dinner instead of breakfast.
For the past couple of years my morning meal has been oatmeal, but since I’ve been craving savory breakfasts lately (and I’m a vegetarian, so things like bacon are a no-go) I thought I’d give pizza for breakfast a try.
These mini breakfast pizzas are healthier and less calorie-laden than store-bought frozen pizzas (and certainly healthier and cheaper than delivery!) I used part-skim mozzarella cheese, canned tomato sauce (which tends to have a lot less calories than jarred spaghetti sauce) and whole wheat English muffins. Using this combination of ingredients, and going easy on the cheese, each mini pizza (1/2 half muffin) clocks in around 135 calories. Your calorie count may vary depending on topping choices, but it’s easy to keep these relatively low-cal.