Yogurt Parfaits - Make Ahead Breakfast

This post definitely qualifies more as a tip than a proper recipe since you don’t have to actually make anything.  We’re way overdue for a tip, though, and with it being a holiday weekend for Americans, it seemed the perfect time for one.  Besides, these yogurt parfaits make an instant, and even portable breakfast, that is absolutely fabulous.

Here’s what you’ll need: 

• Yogurt
• Frozen Berries
• Granola

You’ll also need containers.  I bought these jars specifically for this purpose.  I wanted something glass, with lids, that I could keep in the fridge on a regular basis without them being needed for something else.  They’re very high quality and the perfect size and shape.

One of the most important things about a yogurt parfait is the consistency of the yogurt itself.  The secret of getting it perfect is using a combination of regular and Greek yogurt.  My favorite is Trader Joe’s nonfat, vanilla at about a 2 parts regular to 1 part Greek ratio. 

Pour the regular yogurt into a bowl. 

Add the thick, Greek stuff.

Then stir them together until it’s nice and smooth. 

In the bottom of each jar, put a layer of blueberries.

Then a layer of raspberries.

And then the strawberries.  I like to quarter them before adding them. 

Spoon yogurt over the top. 

I use about ¾ cup in each one. 

Put them into the fridge overnight for the berries to thaw.  When you’re ready for breakfast, simply pull one out and pour some granola over the top. 

The berries give off their juice as they thaw, so if you stir it all together, the yogurt will turn a beautiful pink color.  You can use this same method with any kind of frozen fruit, so be creative and use whatever is your favorite.  I’m sure it would be fabulous with peaches, cherries, or even mango.  No matter what you use, make 3 or 4 of them at a time, and you’ll have delicious and hearty breakfast just waiting for you when you wake up.   

Couscous Salad

I had a couscous salad once at a chic, hippie friendly restaurant in Utah.  (They had the most amazing pizza!)  When you hear couscous salad, you probably think of something savory like tabouli, but the one I had was sweet and fruity.  I’ve been meaning to make my own version ever since then, but somehow just never got around to it.  Until now. 

Here’s what you’ll need: 

• 1 cup couscous
• 2 Tablespoons canola oil
• 2 Tablespoons lime juice
• 2 Tablespoons honey
• 1 teaspoon lime zest
• 1 Tablespoon fresh mint
• ¼ teaspoon salt
• ¼ cup almonds
• ¼ cup dried blueberries 

Wash your mint and remove the leaves from the stems.

Chop.

You’ll only need the zest from about half of a lime. 

Make sure you only remove the green part. 

Juice your lime (it might take more than one to get 2 Tablespoons).  Put the juice into a small bowl and add the honey, canola oil, and salt.  Feel free to use a different type of oil if you prefer.

Whisk those together and add the zest and mint.  Stir them in and set that aside. 

Bring 1 cup of water to a boil.  Remove it from the heat and pour in the couscous.  Stir, then put the lid on and allow it to sit for 5 minutes.  Yes, I said 5 minutes.  How awesome is anything that cooks in 5 minutes and requires on supervision?

Use a fork to fluff the couscous. 

Give the dressing another quick whisk and pour it over the top of the hot couscous. 

Stir until all the little couscouses are coated. 

Chop your almonds.  I actually just cut mine in half.  Put them into a dry pan over medium low heat.  Toss them around frequently and allow them to cook just until the barely start to brown. 

I used dried blueberries, but I’m not sure how readily available they are if you don’t have a Trader Joe’s nearby, and most people certainly don’t have them on hand.  Feel free to substitute dried cranberries or, dare I say it, raisins.  Not only are raisins evil, but they’re extremely toxic for dogs, so they aren’t allowed in my house. 

Add the toasted almonds and dried blueberries to the couscous. 

Then just stir it all together and you have a fabulous couscous salad. 

It can be served as is or chilled.  It’s the perfect side to take along to a barbecue because it can safely be out in the heat and will still be delicious. 

What food qualifies as evil in your house?