I f your kids are getting tired of cereal and oatmeal for breakfast, you can tell them they can have dessert instead. Well, to a degree.
I recall the days when I used to devour the parfaits from Starbucks and McDonalds, only to never realize the reason why my stomach turned sour afterwards. It is funny how you don’t realize something until you s top, think, and reprocess incidents. The crunchy granola topping over smooth and creamy yogurt spotted with berries. Ah c’est la via. But who says that has to stop? Who says it can’t be recreated at home, even better? That’s one of my beliefs which, unfortunately, creates this biased opinion against eating out. Honestly, why should I risk my health in eating something in a restaurant when I could create something similar if not better at home? Unfortunately, I live in a house of out eaters and if it wasn’t for me, they would more than 90% of the time be eating out. I used to be like that until I began eating better. I hadn’t realized that all the fast food, eating out and whatnot was causing me to be heavy. I guess it is also, now for me, a control factor in what goes in my food. That’s probably why I love to cook because I can put what I want in the food especially, now, where I have to make it safe. So, darn it, I made my own parfait and it was unbelievably good.
I love pumpkin, if you couldn’t tell. It, along with carrots and swede (rutabaga), are vegetables that can be sweetened and used in desserts or breakfast. That is a fantastic way to start getting in the vegetable quantities for the day. It just depresses me that Phillip doesn’t like pumpkin. Then again, I can claim more for myself, hehe. You don’t have to use pumpkin or vegetables for that matter in this parfait, I just did. You can use a cereal base, top it with yogurt, use bananas and then sprinkle seeds on top for the granola effect, or, use a fruit base bottom and go from there. Again this is just a fun recipe to alternate between your standard breakfast repertoire. The kids will love it, I’m sure. For the ‘yogurt’ part, to my knowledge for nondairy yogurts, there’s O’Soy, Whole Soy, So Delicious Coconut Yogurt (who now makes Coconut milk Kefir, FYI), and many other brands, or, simply create your own by blending silken tofu with some milk and add flavoring - boom, instant soy ‘yogurt’. You could even make a soydae! Okay, that was bad.
Being that breakfast is the most important meal of the day, don’t load up on pop tarts and extremely saccharine cereals when you could have a yummy, healthy, and fun breakfast banana split in eight easy steps.
Breakfast Banana Split ½ cup pumpkin 3 baby bananas or 1 medium banana, quartered 1 small cup (6 oz) yogurt, your flavor (try the chocolate coconut yogurt by So Delicious..mm) 1 tbsp carob syrup A handful of blueberries A handful (about a tablespoon or so) of cereal and/or nuts, seeds, crushed Spoon
Step one, get your favorite bowl. Step two, put ½ cup pumpkin on the bottom. Step three, pour the yogurt on top. Step four, stick in bananas. Step five, add the carob syrup. Step six, sprinkle on berries, seeds, and cereal. Step seven, present spoon. Step eight, eat!