Roasted Strawberry Yogurt Parfaits

Roasted Strawberry Yogurt Parfait

Breakfast just got fancy y’all. Fancy but not fussy. In the last nineteen days since Felix was born I have eaten my fair share of belVita Breakfast Biscuits but this morning after I shared my breakfast biscuit with Kasper I decided I needed something more. Something that would pack a nutritional punch and keep me full until lunch. This parfait is satisfying all those needs.

Like I said this is not fussy at all. It is so not fussy that I really wouldn’t need to type up a recipe. But sometimes it is fun to share non-fussy recipes. Especially when they are as delicious as this.

I roasted the strawberries for a little something different. Roasting strawberries brings out the juices and strawberry flavor while keeping the fruit fairly firm. Drizzling that sweet strawberry juice over the yogurt made my stomach growl. Plus it smells so darn good too.

The strawberries roast for about eight minutes. Which is long enough to make a pot of coffee and switch over a load of laundry. You can let the strawberries cool slightly before serving but I couldn’t wait I topped my yogurt almost immediately.

My parfait is full of good for you nutrients too. I used fat free plain Greek yogurt (I am partial to Fage Total 0%), chopped walnuts, Bran Buds, and Chia seeds. Protein, fiber, and some omega-3s are all important nutrients this postpartum breastfeeding mom needs. Fuel like this is what helped Felix gain one pound in the last week. He is seriously packing on the pounds!

Substitute your favorite yogurt, nuts, cereal or granola (my recipe), and seeds to make this tasty parfait yours. Serve for breakfast or dessert. These parfaits could easily be mixed up in those oh so trendy Mason jars for a breakfast treat you can bring to work.


Roasted Strawberry Yogurt Parfaits

Yield: Two
1 cup strawberries, hulled and quartered
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 cup plain Greek yogurt, divided
1/2 cup Bran Buds or granola
1/2 cup chopped walnuts, divided
1 teaspoon Chia seeds, divided


1.  Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Set aside.
2. Toss strawberries with sugar and vanilla. Spread in even layer on baking sheet. Bake for 8-10 minutes.
3.  In a small dish place half the yogurt, Bran Buds, walnuts, strawberries, and Chia seeds. Repeat for other serving.

Posted in Breakfasts | Tagged as: , , , , , , , , , , , , , | 4 Comments

Baby News: It’s a….



Felix arrived in a hurry in the wee morning hours of May 29 at 2:18 a.m., weighing 8 pounds and 13 ounces, 20 inches long. Although he was five days past his due date he took no time getting here once he decided to be born. Less than two hours of labor and less than two minutes of pushing I was snuggling my new baby boy. I was induced 10 days past due with each of my other three children so this going in to labor naturally and a short, fast labor was such a treat.


Here he is today on day five of life outside the womb. He is bright-eyed and chubby-cheeked. We are so in love and adjusting well. I hope to return to a regular posting schedule soon. XO

Posted in Family | Tagged as: , | 4 Comments

Strawberry Vanilla Bean Jam

Hello friends! How I have missed you. If you missed the memo about my radio silence you can catch up here. My kitchen model is *almost* done. Really all that is left is putting up our tile for the backsplash and getting our new dining table and chairs –which should be arriving this week. I have been so tempted to share photos of the remodel with you but I really want you to see the completed project and for that you will have to wait until after next weekend.

As my regular readers may know I am now 40+ weeks pregnant. Baby still hasn’t arrived yet. My children like to take their time and then be kicked out. :) So in order to keep busy and pass the time I decided I would can some yummy jam. Do you have a surplus of strawberries on hand? Let’s turn that surplus into something you can enjoy all year long or gift to lucky friends and family.

We be jammin’ (sorry this is always in my head when I can jam). These little jam jars are sealed by boiling them in my large canner. If this is your first time canning this recipe is totally doable if you have the proper supplies. The list of supplies below is what I use when canning.

* 1 large canner  (similar)
* 6 piece canning tool set (similar)
* 10 1/2 pint jars
* 10 regular mouth lids
* 10 regular size jar rings
* Ball RealFruit Classic Pectin (similar)

Canning jars and rings need to be sanitized before you fill them. You can put them in boiling water or run them through the dishwasher and leave them in the hot dry cycle until ready to use (this is what I did). Once you are getting closer to putting the jam in the jars place the jar lids in a pan of simmering water for about five minutes.  I don’t mind the strawberry seeds in my jam but if you are opposed to seeds you could run your fruit through a food mill.

It is really important that all supplies are ready to go when you begin this recipe. Also read through the steps several times before you begin.

Sorry for the iphone photo my camera battery charger is missing since the remodel. I will update as soon as it is located!


Yield: 10, 1/2 pint jars
8 cups crushed strawberries (about 4 pounds of whole strawberries)
5-6 cups sugar
2 boxes pectin
2 vanilla beans, split open

. Sanitize all jars and lids before starting the canning process.
2. Clean and hull about four pounds of strawberries. Crush the strawberries with a potato masher or pulse in the food processor or blender. Sprinkle on ONE cup sugar and let rest for one hour.
3.  Fill your large canner with water, set on stove, and cover with lid. Bring pot to boil on high heat until ready to use.  Place a metal spoon in a glass of ice water. Set aside.
4.  Set a large pot on the stove. Stir in strawberries, sugar, pectin, and vanilla beans over medium high heat. Stir often to prevent fruit from burning. Skim off any foam that comes to the top.
5.  Bring fruit to a full boil (this took about 10 minutes). Boil fruit for one minute.
6.  Test the jell or thickness of the jam by spooning out some of the jam with your ice cold spoon and allowing to come to room temperature. If the jam is “set” to your liking you can proceed to canning. However if the jam is still too runny add another tablespoon or so of pectin and return to boil for one minute before testing again.
7.  Remove vanilla bean pods. Ladle the jam into your hot and sanitized jars, using a canning funnel can help keep your jars cleaner. Leave 1/4 inch head room.
8.  Wipe off any spilled jam before placing on the lid. Seal the jar with a canning ring until just tightened.
9.  Place the filled jars in your canner and lower in to the boiling water. Process for 5-10 minutes. The higher your altitude the longer it will take to process.
10.  Carefully remove the jars with your jar lifter tongs and let them cool in a draft-free area without touching or bumping them for 24 hours. (I usually set them on a bath towel in an out of the way corner of my counter). You might be able to hear the pinging noise of the lids being sucked down and sealed. *music to my ears* If you press down on the cooled lid and it gives that means it didn’t seal properly.
11.  All jars that are properly sealed can have the rings removed or loosened. Any jars that didn’t seal properly can be placed in the fridge and used right away.
12.  A general rule is your jam should last about 6-12 months… I always run out after a few months. :)


Posted in Family, Gluten Free, Preserving | Tagged as: , , , , | 4 Comments

Happy Mother’s Day!

Just popping in to wish mothers everywhere a very happy Mother’s Day!

Mom and Me

Especially to my mom

Judi and Me

and my mother-in-law!

Here is a round up of some on my favorite recipes, and since I am a mom I figured mothers everywhere would love any of these dishes too. :)

Let Mom sleep in and make her brunch in bed:


Top Row: Turkey Sausage Frittata / Huevos Rancheros / Jumbo Banana Muffins / Bacon and Tomato Quiche

Middle Row: Lemon Sweet Rolls / Bacon and Egg Bake / Chocolate Cherry Scones / English Muffin Breakfast Sandwich

Bottom Row: Breakfast Pizza / Puffy Pancake / Biscuit Doughnuts / Waffles

Make Mom a lunch or dinner she will love:


Top Row: Chicken Parmesan / Taco Salad / Spicy Peanut Butter Noodles / Balsamic Chicken Caprese Salad

Second Row: Grilled Chicken and Peach Salad / Asian Turkey Wraps / Baked Tacos / Thai Chicken Salad

Third Row: Napa Cabbage Asian Salad / Slower Cooker Spaghetti Sauce / Prosciutto Potato Caramelized Onion Pizza / Chipotle Lime Steak Tacos

Bottom Row: Chicken Fried Rice / Panzanella Salad / Vodka Tomato Cream Sauce / Strawberry Salad

Desserts perfect for Mom:


Top Row: Chocolate Cupcakes with Peanut Butter Frosting / Sopapilla Cheesecake / Chocolate Cupcakes with Salted Dulce de Leche Buttercream 

Middle Row: Carmelitas / Bittersweet Chocolate Truffles / Turtle Cupcakes

Bottom Row: Fruit Pizza / Death by Chocolate Cupcakes / Eclaires

Are you making Mom anything special this Sunday? 

Posted in Breakfasts, Desserts, Family, Holidays, Lunch, Main Dishes, Pasta, Salads, Slow Cooker | Tagged as: , , , , , , , , | 1 Comment
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