I have to be honest – I’m really not feeling teaching today. I never thought that would be possible, but I guess last week drained me so much that I really don’t want to be doing anything but lay in bed and watch movies all day. And, perhaps, eat some peanutbutter-stuffed-dates. That seriously sounds like the best thing ever to me right now…but too bad I’m already feeling this wiped at the beginning of the week.
What I feel like doing besides laying in bed? Cooking, baking, blogging. I feel like I’ve really gotten out of touch with my blog, because so much of my ideas and words are required to flow into my lesson-planning. But, I am realizing again and again: there’s no way I can be “just a teacher” and nothing else for the rest of my life. I need something else, otherwise I’ll go crazy.
Which is pretty awesome for all of you, as you shall continue to receive blog posts featuring yummy recipes and ideas for making eating a happiness-inducing experience. And today’s recipe is a brilliant example of just how much happiness can be brought into your life via food:
This breakfast parfait is a) very pretty, b) extremely delicious and c) so decadent you won’t believe it’s actually breakfast. If you are feeling down in any way, I seriously dare you to make this for breakfast today, tomorrow, or any other day – because once you make it, you’re bound to feel awesome for the rest of the day. Simply because you’ll remember the awesome breakfast you had. It’s that awesome.
Just layering it all on top of each other is an extremely satisfying experience…like making a huge ice cream parfait, but it’s breakfast food all the way!
Peanutbutter and Jelly Breakfast Parfait
for the raspberry chia layer:
- 2 Tbs. chia seeds
- 1/2 cup oatmilk
- 1/2 cup raspberries
- 1 tsp. honey or agave
for the nicecream layer:
- 1 1/2 frozen medium bananas
- 1 Tbs. oatmilk
- 1/2 tsp. vanilla extract
- 2 Tbs. peanutbutter granola
- 1 Tbs. peanutbutter
- In a bowl, mix together the ingredients for the chia layer and set aside for an hour.
- After an hour, blend the ingredients for the nicecream layer together in a food processor until creamy and fluffy.
- Layer the chia layer and the nicecream in a jar, adding some peanutbutter granola in between the layers and topping it all with some peanutbutter.
- Enjoy immediately.
While this parfait looks like it’s a lot of work, it really isn’t. If you prepare chia seed pudding at the beginning of the week, then you don’t even have to wait to make the parfait!
When I took the pictures of this yummy breakfast at home this weekend, my boyfriend kept photo-bombing the parfait. I seriously couldn’t get a nice shot without him in the background.
But, you know, where I’m concerned, the pictures are so much prettier with him in them. *cheesymoment*
I hope that this was enough food porn for you for one post…just looking at those pictures I am seriously craving some of this yummy parfait. I hope you feel the same way!