Vegetarian Breakfast Tacos

It has been a little over 2 years since my last post. Life has certainly changed so much since then and now we find ourselves in the midst of a pandemic. I’m grateful that my family and I are staying healthy and doing our best to live in this new terrain. We went to the beach park yesterday and our daughter got to dip her toes in the water, which was restorative. It did our bodies good to be out in the sun!

Today I have the day off from work, so I decided to make a special breakfast. Pandemic life has certainly necessitated cooking at home more and I’ve been trying new recipes. I’ve made the tofu eggs and vegetarian sausage separately and this is the first time I’ve put them together in a taco. Everything is better in a taco.

Greek Yogurt Parfait w/Flax, Jam, and Coconut

Sometimes for breakfast (or lunch), I whip up a greek yogurt parfait because it’s easy, filling, and so creamy and delicious. This recipe can also be lower in sugar than other partfaits types (depending on your ingredients and quantities). And if you put it in a mason jar, you make it that much cooler and hip — and easily portable! Lol.

Ingredients

1 cup Plain Fage Total Greek Yogurt 5%

1 tbsp golden ground flax seed

1/2 tbsp St. Dalfour Jam (this brand is only sweetened with fruit juice)

1 tbsp unsweetened shredded coconut (toasting optional)

A couple of freeze-dried blueberries (optional)

Directions

Place everything in a bowl and enjoy! You can layer if desired. Usually, I just pour the yogurt in a bowl and add everything on top and then mix it right before eating. This parfait doesn’t tend to be super sweet, but 1/2 tbsp of jam usually suits my taste buds. But feel free to add more jam or other mix-ins, if desired.