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.



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)


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.


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Zucchini Cheddar Hash Browns

This morning I was inspired to attempt hash brown made from shredded zucchini. It’s been too long since my last blog post — years even! Hi blogosphere! Sundays, in particular, are so good for a hearty breakfast. So, to accompany, I also made over easy eggs (they turned out a bit too brown, but still good) and nitrate free bacon. And coffee, of course. I didn’t write the exact measurements for the zucchini cheddar hash brown, mostly just eye-balled it, but I’m including my best guesstimates here. They came out great and I’m looking forward to tweaking the recipe in the future (e.g. I think adding shredded onion and/or carrots would be delicious).


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