Breakfast parfaits are one of the most pretty & tasty morning treats.. but how healthy are they? Here are some pointers on how to perfect the parfait:
– Yogurt: Opt for plain, unsweetened yogurt. Many yogurts are loaded with high fructose corn syrup which is high in carbs & sugar. For an additional protein punch choose Greek yogurt.
– Fruit: Pile on the fruit! Not only will it add an extra burst of sweetness, but also a healthy dose of vitamins. Blueberries are my personal favorite & loaded with antioxidants.
– Crunch: Sprinkle almond slices, oats, flaxseeds, chia seeds, or a little low-sugar cereal or granola. Limit granola to 1/4 cup because it tends to be high in sugar & calories.
– When done right, the layers of creamy yogurt, juicy fruit & crunchy grains can make a satisfying snack or breakfast that is packed with protein & fiber.
My favorite dressing is a simple drizzle of aged balsamic vinegar. I always find that its syrupy sweetness, yet subtle tang can complement any salad.
Whether balancing out the bitterness of a bed of arugula or topping a bowl of ice cream with macerated berries, its flavor can be used in both sweet and savory dishes.
Try enhancing the balsamic flavor with a sprinkle of sea salt or feta cheese.
Lately I have been OBSESSED with adding fruit to my salad.
The ripe fruit provides a pop of color and touch of sweetness to my plate.
Today, I played with textures and flavors to create this summer salad.
A crisp bed of romaine with a peppery mix of arugula topped with creamy avocado, juicy watermelon, sweet California fresh figs, and warm, crispy tofu drizzled with Balsamic vinegar.