HEALTH

 

Ditch your typical plastic bowl from your kitchen cupboard, grab a simple mason jar and impress your girls with an Insta-worthy yogurt parfait! Not only is this recipe super yummy (and easy on the eyes), but it’s also customizable and totally portable. Now you can take your breakfast with you while you ride the bus in the A.M. instead of rushing to get out the door with these simple steps.

Jar me!
Pick up a mason jar or two at your local grocery store or craft store. It’s best if it has a lid, so you can throw it in your backpack once you’re done munching. Make sure to wash the jar thoroughly with soap and water so it is sparkling clean before you fill it.

Try tasty textures.
Mix up a typical parfait and include chia seeds for added texture and fiber. If you’ve ever seen the trendy parfait bowls or mason jars on Insta and thought they would be hard to achieve, have no fear. Simply add four tablespoons of chia seeds to ¼ cup of almond milk and let them sit for about 15 minutes until all the seeds have absorbed the almond milk. Then add to your jar.

Choose fruit.
To pack your breakfast with all the healthy benefits, fill the bottom half of the jar with as much fresh fruit as possible. Don’t be afraid to use a spoon to push the berries and other sweets towards the bottom to achieve maximum space. 

 

Power up with protein and fiber.
Scoop a little bit of Greek yogurt and layer on top of your fruit. Then grab some granola and sprinkle a handful on top of the yogurt. When you’re buying your granola, make sure it’s whole grain so you can get all that extra fiber...you can even make your own if you're feeling adventurous.

Top it all off.
This step is how you will *really* wow your friends. Choose a light whipped cream and add a little bit to the top of your jar. You can artfully place fruit or sprinkle some granola on the whipped cream. It’s so easy but adds major impact!

What other quick on-the-go breakfast treats do you like to make? Let us know in the comments!

Photo credit: Pinterest, Instagram.

by Jacqueline Burnett | 3/21/2018