Fruit and Yogurt Parfait

I’ve been trying to find new and more exciting things to eat for my weekday breakfasts.  Nothing too involved, since I don’t have THAT much time in the morning.  But cereal and English muffins, though tasty, get old.  And I am always STARVING an hour later.  I started making this fruit and yogurt parfait to go with my English muffins.  The fruit and dairy add some nutritional value to the meal that keeps me full… at least until 10 am snack time.  Normally, the parfait on its own would suffice, but now that I have a baby boy growing inside me, I need to eat a little more in the mornings, so I’ll usually pair it with some toast or an English muffin.

There’s plenty of granola options out there (some are even chocolately!), and you can use whatever flavors of yogurt and any type of fruit you want!  My favorite for breakfast is vanilla yogurt with mixed berries.  When I’m trying to be good, fruit and yogurt parfaits are perfect for dessert.  Dannon makes a Chocolate Raspberry Light ‘n Fit Greek yogurt that I LOVE – using that in my parfait, plus some chocolatey granola or even a crushed up chocolate graham cracker is SO good, you’ll almost forget that you aren’t eating that giant slice of cake… (almost).

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Fruit and Yogurt Parfait

Active Prep: 5 min
TOTAL: 5 min

Yields: 1 serving

Ingredients:

  • 2/3 c vanilla yogurt
  • 1/3 c granola
  • 1/2 c berries

Directions:

  1. In a small glass, layer half of the yogurt, followed by half of the granola and berries. Repeat layers.  Garnish with additional fruit, if desired.

Strawberry Mango Smoothie

One of my favorite flavor combinations I’ve come across in my life is strawberry and mango.  It is such a refreshing, tasty, and packed with the flavor of summer!  It is reminiscent of my honeymoon to Jamaica, where my favorite drink was some sort of frozen strawberry and mango flavored daiquiri.  I would do anything to go back to those warm, sunny beaches!

Smoothies are a great way to add an extra serving or two of fruit and dairy to your day.  I like to drink one of these mid-morning alongside a handful of nuts to keep me nourished and filled up until lunchtime.  I like to use frozen fruit so my smoothies don’t get watered down with ice.   Take a sip and imagine you’re sitting by the pool – it will bring you there for just a moment. 😉

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Strawberry Mango Smoothie

Prep: 5 minutes

Yields – Two 8-oz smoothies

Ingredients:

  • ¾ cup frozen strawberries
  • ¾ cup frozen mango chunks
  • ¾ cup vanilla yogurt
  • ¾ cup orange juice

Directions:

  1. Add frozen fruit to blender. Pulse until fruit is finely crushed (my blender has a “crush ice button that I use).
  2. Add yogurt and juice. Turn on blender and blend until smooth.  Make two 8-oz smoothies.

 

Roasted Chicken and Sweet Potatoes


I think everyone I know goes on some sort of “health kick” in early January.  It makes sense – most of us just ate our way from Thanksgiving to Christmas to New Year’s and are feeling a bit weighed down (literally).  Then we all make (unrealistic) New Year’s Resolutions that MAYBE last until February 1st, because there’s NO way I am going to run five miles every single day of 2017 and there’s DEFINITELY no way I am giving up ALL cake and cookies and ice cream in exchange for plain Greek yogurt mixed with a teaspoon of cocoa powder (I am actually ashamed of this).

To all of you trying to be healthier in 2017, this one’s for you!  Seasoned chicken, broccoli, and sweet potatoes – how can you get healthier than that?!

This recipe is adapted from the recipe over at Cooking Classy.  I really enjoyed it!  Next time I make it, I am going to marinade the chicken in some olive oil and balsamic dressing along with the spices.  I’ll update this post when I do!  But as is, the flavor is wonderful.

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Roasted Chicken and Sweet Potatoes

Prep: 20 min
Cook time: 30 min
TOTAL: ~40 min

Yields 4-6 servings

Ingredients:

  • Olive oil
  • 2 large sweet potatoes, cut into ½-inch cubes
  • 1-1.5 lb chicken breast, cut into 1-inch pieces
  • 1 small red onion, diced
  • 1 large broccoli crown, cut into small florets
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1 tsp dried parsley
  • 1 tsp dried rosemary
  • 1/8 tsp nutmeg
  • 1 tsp salt (or more to taste)
  • ½ tsp pepper

Directions:

  1. Preheat oven to 400 °F. In a large bowl, toss diced sweet potatoes with ~1 Tbsp olive oil until well-coated.  Spread out on a large baking sheet and bake for 15 minutes.
  2. While sweet potatoes are baking, add remaining ingredients plus 1-2 Tbsp olive oil to large bowl and toss until mixed and well-coated. Once sweet potatoes have baked for 15 minutes, remove from oven and add sweet potatoes to bowl of ingredients.  Toss to mix well.  Drizzle ~1 Tbsp olive oil over baking sheet and add sweet potato mixture.  Make sure everything (especially chicken) is evenly spread out in pan (try not to clump large amounts together – a single, flat layer is best to ensure even cooking).  Bake for an additional 15 minutes, until chicken is done.  Serve immediately. 4-6 servings.