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

Roasted Beet Casserole

  Roasted Beet Casserole

I love beets!  Fresh, pickled, roasted you name it.  Last week I lived off beet hummus and all the healthy options I could dunk into it.  Ironically I was catching up on missed episodes of Portlandia and laughed until I cried upon watching the 911 Beet Emergency skit.  This healthy and yummy meatless meal is in honor of Carrie Brownstein and Fred Armisen.  Go Beets!

Roasted Beet Casserole

Roasted Beet Casserole

Preheat oven to 425f.  Add squash, onions, kale and radish to a casserole dish greased with 1 tbsp of the coconut oil.  Roast for 25 minutes or until the vegetables are tender.   Combine seasoning and tofu or cheese and spread over the vegetables. Add lentils, kale and then top with beets for the last 5 minutes or so. Melt remaining coconut oil and mix with seeds, almond flour and oats.  Salt and pepper the topping to taste.  Spread topping over the casserole.  Reduce heat to 350 f and bake for another 20 minutes or until the topping has browned to your liking.

Roasted Beet Casserole

This dish is great frozen.  I like to make it ahead of time and divide into lunch sized portions.


More for Beet Lovers:


Photo Credit: Julie T Cecchini