Do you know what I am doing now? I’m curled up under my comforter, snuggled up to my favorite pillow and teddy bear and typing this side ways with one hand. I’m too comfy to get up!! I don’t want to go to work today! “I have the measles and the mumps; a gash, a rash and purple bumps; my mouth is wet, my throat is dry. I’m going blind in my right eye. My tonsils are as big as rocks, I’ve counted sixteen chicken pox” Anyone know where that’s from??
Do you know what I did yesterday during my lunch break? I was on Etsy looking up halloween decorations. Yeap, halloween decorations. As in the holiday that is almost three months away! I blame DSW for sending me their fall boots email too early. I’ve told myself I can’t start buying halloween stuff until the first day of fall…ok, maybe Sept 1. We’ll see how my will power is…
Do you know what I did Sunday? I went grocery shopping and bought things to make this week. More specifically, I bought ingredients to make 3 different breakfasts and one meal. hmm… last time I checked, there was really only time for one breakfast in the day, not three! What am I going to do with stuff to make 3 breakfasts all week??
The answer to that- breakfast for lunch! So yeah…sorry for the two back-to-back breakfast posts…
Roasted Blueberry Coconut Quinoa Parfait
veganized from How Sweet Eats
makes 4 parfaits
- 1 1/2 pints fresh blueberries
- 1 cup uncooked quinoa, rinsed
- 2 cups light canned coconut milk (1 can has about 1.5 cups so I just used that)
- 2 tablespoons unsweetened flaked coconut
- 2 pinches of salt
- 24 oz vanilla vegan yogurt (aka, 4 individual containers)
Preheat oven to 350 degrees F. Place blueberries on a nonstick baking sheet with a pinch of salt. Place in the oven and roast for 20 minutes, or until berries start to burst. (At this time, if you don’t have granola or didn’t make it prior to, mix up the coconut granola recipe below and bake it at the same time, on the upper rack.) Remove both and set side.
While blueberries and granola are baking, add quinoa and coconut milk to a saucepan along with another pinch of salt and the coconut flakes. Bring mixture to a boil, then reduce to a simmer and cover, cooking for 15 minutes. Fluff with a fork.
When ready, assemble parfaits with layers of yogurt, roasted blueberries, coconut quinoa and granola. YUM! Or, if you are bringing this to work or on the go, assemble the parfait but leave out the granola. Leave enough room at the top so you can add the layer of granola when you are about to eat it, that way it doesn’t get soggy.
Easy Coconut Granola
- 1 cup old-fashioned oats
- 1 cup unsweetened, flaked coconut
- 3 TBSP maple syrup
- 1/4 teaspoon cinnamon
- pinch of salt
- 3 tablespoons coconut oil, measured in solid form
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil
In a large bowl, combine oats, coconut, cinnamon and salt. Melt coconut oil and add it to the oats, along with maple syrup and vanilla, and stir thoroughly to moisten. Spread on a baking sheet and bake for 20-25 minutes, tossing every 5 minutes. Remove and let sit for about 10 minutes to get crumbly.
How Sweet Eats is one of my favorite blogs, hands down. It definitely isn’t vegan, though. So when she makes something that I can easily adapt, I get super excited! This breakfast was delicious!
Now…I should probably get out of bed. There’s that little thing called work that pays for this food hobby of mine. I should probably make an appearance there…