One of the things I love most about cooking is not just creating recipes, but assembling recipes!
The chia seed parfait I created this morning was less about cooking and more about putting the pieces together like a puzzle.
I just used what I had in my kitchen to create this breakfast treat. And if you make it in a mason jar, it travels well too!
I probably don’t have to remind you what a nutritional powerhouse chia seeds are, but just in case, here it is:
This tiny super food is one of the richest plant-based sources of Omega 3 and is also packed with protein, fiber and antioxidants.
Here’s what’s in my chia parfait. Tell me, what’s in yours?
- Chia pudding – get the recipe. For plain chia pudding, just omit the cacao
- Blueberry sauce– 1/4 c frozen blueberries, add a small amount of water and a small amount of sweetener (coconut sugar) in a pot, bring to a boil then reduced to a simmer
- Coconut cream – there is a more precise way to make coconut cream but the fast way is to put a can of full fat coconut milk in the freezer for about an hour
- 1/2 Banana, sliced
- Pineapple, diced
- Shredded coconut
- Raw buckwheat granola – leftover from my breakfast at Le Pain Quotidian this weekend. Any granola will do
How you layer the ingredients is up to you. I wanted my concoction creamy today so I used extra coconut cream.
Get creative and then have fun eating your art!