Previous month:
July 2015
Next month:
November 2015

Breakfast Parfait with apples and oats

Breakfast Parfait

After a weekend of traipsing through the fabric markets of Shanghai and eating nothing that was good for me I spent a 4 hour train ride reading Mark Bittman's VB6.  It had been a hot and steamy weekend that left me feeling drained by a lack of water and over consumption of junk food.  The book proposes a vegan lifestyle before 6 pm.  At night you can be a carnivore.  It is not a limited diet, more of a mindset change which has given me perspective on a better way of eating.  A change that would not hurt anyone to incorporate into their lives.

One of my takeaways was this breakfast parfait recipe.  It is a great make ahead meal that can sit in your fridge for days and double as dessert.  I have added a bit of yogurt for a better gut and nuts because a variety of texture in my meals always seems to leave me satiated.

apples for breakfast

  • 1 apple, chopped (I love honey crisp for this)
  • 1 tsp Russian Mulling Spice or cinnamon/nutmeg
  • ½ cup Muesli or other low-sugar, high-fiber cereal 
  • 2 ripe medium bananas
  • 2 tbsp fresh lemon juice
  • 1/8 cup plain greek yogurt (optional)
  • 1/8 cup of chopped nuts (optional)


breakfast parfait with apples and oats

Toss apple pieces with mulling spice and microwave for 1 minute.  Put the bananas in a medium bowl and squeeze the lemon juice over all.  Mash and stir the mixture with a fork or potato masher until it’s as smooth or lumpy as you like.

Assemble parfaits in short, wide glasses in alternating layers of spiced apple, cereal and mashed banana/tofu until you use everything up.  Top with nuts.  Serve immediately.

More simple and healthy breakfasts;

breakfast parfait

Photo Credit: Julie Cecchini

Inspired by Food 52 - Crispy Delicata with currant, fennel and apple relish

Inspired by The Whimpy Vegetarian - Crispy Delicata with currant, fennel and apple relish
As with most of what inspires me on Food 52, I love this recipe for it's simplicity and fresh flavors.  Crafted by TheWimpyVegetarian this was a holiday award winner a few years ago.

The ingredients are easy enough to find, but ones I don't always think of using.  On it's own or paired with pork chops, eggs or rice it it makes an elegant meal.  Looking for something out of the ordinary to go with this year's Turkey?  Look no further.

  • 2 Delicata squash
  • Salt
  • Olive oil
  • 1 lime
    • 1/2cup dried currants
    • 1/2crisp apple, peeled, seeded, very small dice (I used Pink Lady)
    • 1fennel bulb, outer layer removed, very small dice
    • 1cup apple cider
    • 1tablespoon Calvados

Slice the ends off of the squash. Slice into 1/2" rings and remove the seeds with a spoon. Reserve the seeds for another use or roast them with some cayenne pepper, salt, and cumin and sprinkle over the finished dish.



More menu masterpieces from TheWimpyVegetarian;

Photo Credit: The Whimpy Vegetarian