Love a smoothie bowl? Love breakfast on the go? Make-ahead and full of omega-3 fatty acids, fiber, calcium, and protein, this smoothie parfait will get your day off to a righteous start.
Let’s start with the base camp: coconut chia pudding. Not only is it pleasingly silky, but it's also a great way to use up the rest of the bag of chia in the freezer. Hydrated with coconut milk (you could also use a nut milk here) and lightly sweetened with maple syrup and vanilla extract, it's way tastier than any store-bought version. (And it boasts a tiny, pronounceable ingredient list.) Make this at the start of your week for the parfait or just an afternoon snack (it plays well with berries!).
Next layer: chopped fruit. Use what you have on hand or seek out a tropical medley like kiwi, pineapple, mango, and papaya. My family has really been into tiny bananas lately, so they would definitely make an appearance in my smoothie parfait.
Yogurt—it wouldn’t be a parfait without it! I recommend a thicker yogurt like Greek-style for better layering. If you want to keep this operation vegan, there are plenty of coconut non-dairy options available—I’m a fan of Anita’s.
And for the grand finale, put a green smoothie on it. This recipe combines fresh greens, something sweet, and water. That’s it. Use frozen fruit for the best texture.
Layer these components in a small Mason jar (or any repurposed glass jar with a secure lid) the night before, and you can grab it on your way out the door in the morning. (And it's not just for breakfast, it also makes a killer 3 o’clock snack.) Don’t forget your spoon because this isn’t a straw operation. When you’re ready to enjoy, stir all the layers together until it’s a lovely pale green. All the components taste great together in one spoonful, so do make sure it’s well blended.
Tune in every Sunday for a new Healthy Appetite video from Shira Bocar.
Watch Shira make this healthy breakfast-to-go: