This healthy yogurt parfait recipe combines fresh fruit, Greek yogurt and crunchy granola for an easy breakfast. Pack the parfait in a mason jar for a healthy breakfast on the go.
Makes: 1 serving
- 1 cup sliced fresh strawberries
- 1 teaspoon sugar
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup granola
- Combine strawberries and sugar in a small bowl and let stand until the berries start to release juice, about 5 minutes.
- To assemble parfait, layer yogurt and the strawberries with their juice in a 2-cup container. Top with granola.
TIPS & NOTES
- Make Ahead Tip: Assemble the parfait up to 2 hours ahead.
Prep time: 15 mins
Cook time: 20 mins
- Crispy tortilla strips
- 4 small corn tortillas
- 1½ teaspoons olive oil
- Spicy black beans (half of these peppers go into the eggs)
- 1 small red onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 poblano pepper or 1 additional bell pepper, seeded and chopped
- 1 jalapeño pepper, seeded and chopped
- 4 garlic cloves, pressed or minced
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1 (15 ounce) can of black beans, drained
- 3 tablespoons water
- Squeeze of lime juice or splash of sherry vinegar
- 8 eggs
- 3 tablespoons cream or milk of choice
- ¼ teaspoon salt
- Freshly ground black pepper
- 2 teaspoons olive oil
- ½ to ¾ cup grated Monterey Jack cheese or cheddar cheese
- Chopped cilantro
- Salsa and/or hot sauce of choice
- More tortillas, warmed (optional)
- Diced avocado (optional)
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper while you’re at it. Scramble 8 eggs with 3 tablespoons cream/milk, ¼ teaspoon salt and a few twists of freshly ground black pepper. Set the eggs aside for later.
- Slice 4 tortillas into short, thin strips (see photos). Transfer the strips to your prepared baking sheet, then toss with 1½ teaspoons olive oil until lightly and evenly coated. Arrange them in a single layer and sprinkle with salt. Bake until crispy, flipping halfway, about 8 to 10 minutes.
- Meanwhile, cook the pepper-and-onion mixture. In a medium saucepan over medium heat, warm 2 teaspoons olive oil. Add the chopped onion, bell pepper, jalapeño, garlic and a dash of salt. Cook, stirring often, until the onions are turning translucent and the peppers are tender, about 5 minutes. Transfer half of the mixture to a bowl for later and return the pot to heat.
- To the pot, add 1 teaspoon ground cumin and sauté until fragrant, stirring constantly, about 30 seconds. Add the drained black beans and 3 tablespoons water. Stir to combine. Reduce heat to low, cover and simmer until you’re ready to serve.
- Once you have your crispy tortilla strips and reserved pepper mixture ready, you can scramble the eggs. In a 10-inch non-stick or well-seasoned cast iron skillet, warm 2 teaspoons olive oil over medium heat. Swirl the pan so it’s evenly coated with oil. Add the peppers from your bowl to the skillet, then whisk your egg mixture one last time and pour it into the skillet.
- Scramble the eggs by pushing the mixture around and ’round and ’round until they’re about three-fourths set. Fold in the crispy tortilla strips and cheese and continue cooking until the eggs are scrambled to your liking. Remove from heat.
- Remove the beans from heat. Use a fork to mash up about half the beans, then stir in a squeeze of lime or splash of vinegar. Season to taste with salt and pepper.
- Divide migas and black beans into individual serving bowls/plates. Top with a sprinkle of chopped cilantro. Serve with salsa, warmed tortillas (optional) and diced avocado (optional) on the side.
Yield: one 9 x 5″ loaf.
PUMPKIN BREAD by NancyCreative, adapted from Great Coffee Cakes, Sticky Buns, Muffins and More
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 large eggs
- 3/4 cup packed dark brown sugar (I substituted light brown sugar)
- 1/3 cup granulated sugar
- 2 teaspoons freshly grated orange zest (I omitted this)
- 1 teaspoon freshly grated lemon zest (I left this out, too)
- 1/2 cup canola oil
- 1 1/4 cups canned pure pumpkin puree
- 1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)
Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.
Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.
In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed.
Drizzle in the canola oil with beater on medium-low. Reduce speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Fold in the pecans using a rubber spatula.
Spoon the batter into your prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool completely on a wire rack.
If you’re going to frost the loaf, you can make the frosting while the loaf is cooling…
PUMPKIN BUTTERCREAM FROSTING by NancyCreative
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 Tablespoons canned pure pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 3 cups powdered sugar
- 2 teaspoons half & half or milk
- 1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
Cream the butter, pumpkin puree, cinnamon, and vanilla, blending well. Add powdered sugar a cup at a time, blending well after each addition. Add half & half or milk and blend well. NOTE: This makes a very thick buttercream frosting. If you want a thinner, creamier frosting, add more half & half or milk until you get the desired consistency.
After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ pound unsalted butter (2 sticks), softened
- ¼ cup plus 2 tablespoons sugar
- 3 large eggs
- ⅓ cup low-fat plain yogurt (or sour cream)
- ¾ cup semi-sweet chocolate chips
- Whisk together flour and baking powder in a medium sized bowl.
- In the bowl of a stand mixer, beat the butter until creamy. Add sugar and beat 3 minutes on high until pale and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Slowly add the flour and baking powder mixture into the egg mixture, blending well.
- Then add yogurt, again mixing until blended. Fold in chocolate chips until blended throughout the dough.
- Refrigerate for at least 45 minutes. (This recipe may be made in advance and refrigerated overnight.)
- When ready to bake, preheat oven to 350 degrees. Filling a ⅓ cup measuring cup, make scones and form into round balls. Place on ungreased cookie sheet.
- Bake at 350 degrees for 15 minutes. Then turn the oven down to 325 degrees and bake for 10-13 minutes more until lightly golden.
1 cup plus 2 Tbs. (about 165 g) strawberries and cream pancake and waffle mix
1/2 cup (125 ml) milk
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted and cooled slightly
1 cup (8 fl. oz./250 ml) cold heavy cream
2 Tbs. confectioners’ sugar
1/4 tsp. vanilla extract
2 cups (8 oz./250 g) strawberries, hulled and sliced
Preheat a waffle maker according to the manufacturer’s instructions. Preheat an oven to 200°F (95°C) and place a wire rack on a rimmed baking sheet.
In a large bowl, whisk together the pancake and waffle mix, egg, milk and butter until the batter is almost smooth; do not overbeat.
Pour about 1/2 cup (125 ml) of the batter onto the waffle maker and cook according to the manufacturer’s instructions. Transfer the waffle to the rack on the baking sheet and keep warm in the oven while you finish cooking the remaining batter.
While the waffles are cooking, in a large bowl, using a whisk or an electric mixer on medium speed, beat the cream until it thickens slightly. Add the confectioners’ sugar and vanilla and continue beating until soft peaks form. Set aside.
Divide the waffles among 2 to 4 plates. Top each waffle with an equal amount of the strawberries and then with the whipped cream. Serve immediately. Serves 2 to 4.
- ¾ cup granulated sugar
- ⅓ cup plus 3 tablespoons all-purpose flour
- ¾ teaspoon ground cinnamon
- ¼ cup plus 2 tablespoons butter, room temperature
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup butter, room temperature
- ¾ cup milk
- 1 egg
- 2½ teaspoons baking powder
- ¾ teaspoon salt
- 2 cups fresh blueberries
- ½ cup powdered sugar
- ¼ teaspoon vanilla
- 1 teaspoon milk
- Preheat the oven to 375°F/190°C
- Spray a 9″ Springform pan with nonstick spray and set aside.
- In a medium bowl combine all the Crumb ingredients with a fork or pastry cutter until they are blended. Set aside.
- In a large bowl mix together all the cake ingredients except the blueberries and mix until mostly smooth. Fold in the blueberries.
- Spread the cake batter into the prepared pan and top evenly with the crumb topping.
- Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes in the pan. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the pan.
- For the glaze mix together all the ingredients together until smooth and then drizzle on top of the cake.
- Serve warm or at room temperature.
Your kid will feel like sipping this smoothie on a tropical island as it is made with the yummiest fruit – Mango.
- 1 cup fresh or frozen mango
- 1 cup of pineapple chunks
- ½ cup non-fat vanilla yogurt
- ¾ cup pineapple coconut juice
- Mix all the ingredients in blender and puree until smooth.
- Yummy mango smoothie is ready to serve your little one.
- 4 tablespoons vegetable oil
- 4 corn tortillas
- 2-3 cups of black beans, heated up
- 4 eggs
- salsa, cotija cheese and fresh cilantro for garnish.
- In a medium heavy skillet or nonstick pan, fry the tortillas until crispy over medium-high heat, about 2-3 minutes on each side. Set to drain on a paper towel.
- Add the eggs to the pan with the residual oil and cook to desired doneness.
- Meanwhile divide the tortillas onto 2 plates, (2 tortillas on each plate). Spoon the hot black beans over the tortillas and top them with salsa, cheese and fresh cilantro.
- Put the hot fried eggs on the very top of the dish and season them with salt and pepper. Serve immediately.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 2