Banana Date Yogurt Parfait

Ok y’all.

Here we are on the last day of the year.

I hope you have written your New Year resolutions.

I don’t even want to attempt the gym at the moment because I will see about 40000 people I have never seen before committing to a two week stint of cardio and weight lifting until they are burnt out.

One thing that I always vow to do in the new year is to continue eating a healthy diet.

Eating real food just makes me feel better.

Plus, I’m pretty sure it keeps me looking young too! 😉

My morning routine always begins with Greek yogurt and fruit.

I just love it.

That’s where Chobani comes in to play.

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I was thrilled when I got asked to participate in Chobani’s #MadewithChobani campaign.

Basically, all I did was create a healthy recipe using Chobani Greek Yogurt.

Pretty simple, right?

Sometimes I like to eat it plain, or with a scoop of peanut butter mixed in.

Other times I like to dress it up.

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All we are going to do is puree banana, dates, and Chobani together until smooth.

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Then we do a little layering magic w/ homemade granola (or your fave store bought…I totally don’t judge).

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Then we layer on some berry jam.

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Y’all.

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This is breakfast.

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I mean, serrrrriously.

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Tangy, creamy, sweet, crunchy, and light…

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in each and every bite.

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So, go pick up some Chobani and get in the kitchen and whip up this healthy breakfast treat.

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Feel free to share some of your New Year resolutions in the comment section below!

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🙂

Banana Date Yogurt Parfait
Author: 
Recipe type: Breakfast, Snack
Cuisine: American
Prep time: 
Total time: 
Serves: 1
 
Sweet dates pureed with tangy, thick, Greek yogurt, layered w/ crunchy nut granola and berry jam. Gluten-free, paleo option, vegan option.
Ingredients
  • 6 dates, pitted, soaked in warm water overnight
  • 1 large banana, cut in half
  • ¼ c. Chobani plain Greek yogurt ( I used non-fat) (for a vegan and/or paleo option use coconut milk yogurt or full-fat coconut milk)
  • ¼ c. no sugar-added berry jam
  • ⅓ c. of your favorite granola ( I use my own homemade version, see the body of this text for the links)
Instructions
  1. Using a blender or magic bullet, blend together the dates, ½ of the banana, and the yogurt until smooth.
  2. Use a small, stemless wine glass or small mason jar to begin the layering process.
  3. Place a layer of the granola at the bottom of the jar.
  4. Layer the granola with a layer of the berry jam.
  5. Layer the berry jam with the banana date yogurt.
  6. Repeat the layering process beginning with granola and ending with the yogurt until the glass is almost filled.
  7. Slice the remaining banana half and place on top of the parfait.
  8. Sprinkle with remaining granola.

MANGIA!!!

Go Goat.

My poor, poor momma.

She had a tooth extraction last Friday and has been experiencing a painful recovery process.

Her diet has consisted of Starbuck’s Frappes, Advocare, & cream of wheat.

Not that I would complain about the cream of wheat because my dad makes the best cream of wheat around.

If you don’t like “lumps” in your cream of wheat…we just can’t be friends.

I don’t know you 😉

Anyhoo, I took it upon myself to make some soft treats that she can just pop into her mouth.

Nobody likes to live on liquids.

At least I don’t.

Enter the best banana muffins that I have ever made.

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Okay, maybe one of the best banana muffins I have ever made.

It’s all about the goat’s milk yogurt, y’all!

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If you’ve never tried it, think the creaminess of Greek yogurt, but a whole lot tangier!

We love the tang!

I remember the first time I had goat’s milk was at Camp Kappe (a.k.a. Camp Crappy) in the 5th grade.

I thought I was such a badass that I milked a goat and got to drink it’s milk.

It was so refreshing.

It makes for some super duper tender, fluffy banana muffins.

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Then, we use the goat’s milk yogurt to make a peanut butter glaze.

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Because I just can’t have banana without peanut butter.

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Heck, I can’t have anything w/out peanut butter.

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Hello, gorgeous.

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Did I mention these things are mini?

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I can’t even deal.

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I think you know how I feel about mini-things.

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They make for great movie theater bringing snacks.

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Mhhhhhhhm.

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Oh, and I want to dive head first into this.

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Duh.

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Peanut butter

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banana

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goat’s milk yogurt

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 winning trifecta.

 

Mini Goat Yogurt Banana Muffins
Author: 
Recipe type: Breakfast, Snack, Muffin
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 28
 
Tender & fluffy banana muffins made w/ tangy, thick, and creamy goat's milk yogurt & topped w/ a peanut butter yogurt glaze. Gluten-free, refined sugar-free, & paleo option.
Ingredients
  • For the muffins:
  • 2 large, ripe bananas, mashed
  • ½ t. pure vanilla extract
  • ½ c. granulated stevia (or 2 T. pure maple syrup or honey)
  • 1 c. liquid egg whites (or 4 large eggs)
  • ¼ c. extra-virgin olive oil
  • ¼ c. plain, full-fat goat's milk yogurt (can use coconut milk yogurt for paleo)
  • ½ c. coconut flour
  • ½ t. ground cinnamon
  • ½ t. baking soda
  • For the glaze:
  • ¼ c. goat's milk yogurt (can use coconut milk yogurt for paleo)
  • 2 T. creamy, unsalted peanut butter
  • 2 t. pure maple syrup
Instructions
  1. For the muffins, preheat the oven to 350 degrees F. Line a 24 cup mini muffin pan w/ paper or silicone liners.
  2. In a large mixing bowl, combine the bananas, vanilla, stevia, egg whites, evoo, and yogurt until smooth.
  3. Whisk in the coconut flour, cinnamon, & baking soda.
  4. Drop the batter by heaping teaspoons into each prepared muffin cup.
  5. Bake for 20-22 minutes or until the muffins are lightly golden and a toothpick inserted into the center of each muffin comes out clean.
  6. Let the muffins cool completely.
  7. To make the glaze, whisk all of the ingredients together in a small mixing bowl until smooth.
  8. Top the cooled muffins with the glaze.
  9. Devour!

MANGIA!!!