Serves 6 to 8
Filled with layers of crunchy chocolatey granola, creamy yogurt, and sweet-tart berries, this parfait will leave Mom feeling like she’s spooning up a special dessert for brunch. Once the granola is made, the meal practically makes itself. The granola can be prepared up to three days in advance, but the parfait is best assembled shortly before eating so the granola remains crunchy. Up-and-coming date syrup lends the granola a caramel-like sweetness, but you can swap in maple syrup if needed.
1/4 cup (60 mL) coconut oil
1/4 cup (60 mL) date syrup or maple syrup
1 tsp (15 mL) vanilla
1 1/2 cups (350 mL) rolled oats
1/3 cup (80 mL) sliced almonds
1/4 cup (60 mL) cocoa powder
1 tsp (5 mL) cinnamon 1/4 tsp (1 mL) salt
1/4 cup (60 mL) coconut flakes
1/4 cup (60 mL) dark chocolate chunks (optional) 3 1/2 cups (850 mL) plain Greek or Skyr yogurt
2 1/2 cups (625 mL) raspberries
Preheat oven to 300 F (150 C). In small saucepan, place coconut oil and date syrup or maple syrup and heat over medium until coconut oil is melted. Stir in vanilla and pour into large bowl. Stir in oats, almonds, cocoa, cinnamon, and salt until everything is moist. Spread out on rimmed baking sheet and bake for 15 minutes. Stir in coconut flakes and continue baking for 10 minutes. Remove from oven; let cool to room temperature and stir in chocolate chunks, if using. Granola will harden as it cools. Can be stored in an airtight container for 2 weeks.
To wide-mouth glass or jar, add a layer of yogurt, granola, and raspberries. Repeat with another layer of ingredients.
Lower oven temperatures are the key to dry-not-burnt granola. With hotter temps, you risk uneven baking and possibly burning parts of your mix, particularly the nuts, before it’s all ready.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.