Two weeks, a new site, a new home – quite a bit has gone down since we last chatted and I am so happy to be back with you today! How have you been? Is the impending summer getting you all sorts of giddy for the moments you crave? Backyard barbecues. Warm breezes though open windows. Juicy fruit (not the candy *wink wink*). Bare feet. Sunlight past 9PM. Corn on the cob, and so many popsicles. I am ready. Plus now we have a new home to enjoy it all in, back in our old neighborhood in Costa Mesa. Where the streets line with fireworks on the 4th of July; where you can feel the ocean breeze through your kitchen window (despite it being two miles away); where the back bay trail is a five minute jog down the street; and where only a few stop signs lay between all of our friends and favorite go-to joints. We still need furniture (having sold all of ours before our last big move) and to “nest”. But for the first time, I want to nest. I want to dig into the ground and plant my roots deep. I want to be here, for a very long time. And I can say for certain I have never uttered (or thought) those words before. Life is changing, I am changing, and the growing pains have been well worth it all.
In the midst of moving to our previously temporary home here in CA, to home searching, home finding, moving, and meanwhile still creating content for this space as well as on my Nom channel – I have been a bit stressed. I knew it was only for a season, so I cranked through it heads down as best I could. Throughout this time, however, my stressed-out-binge-eating-nut-butter tendency was in full effect. I’m taking a break from said ingredient for a bit right now, and enjoying fresh blends such as this acai parfait daily. I’m not the type to top my thick smoothie bowls with a ton of fruit, seeing as the blend already has fruit, the overload of fruit sugars from extra on top makes my tummy feel sick. So here I use a simple fruit blend with the acai, and top it instead with my favorite plain, unsweetened almond milk yogurt for some protein. Plus a grain free granola for some fiber and crunch. (Ps. This granola recipe is a house favorite around here, and you can make my chocolate sea salt version here too.)
So cheers to yummy blended things with delicious toppings, beckoning summer and all of it’s sunny glory. I hope you enjoy this little recipe, and if you feel like poking around the new site and letting me know what you think, I’d love to hear your thoughts! Big hugs to my man for drawing my logo, and to both Solo Pine and Karl over at XtremeThemes for making my design come to life. These people are the best and I’m excited for a new look around here. Now onto the recipe! Happy Thursday folks – xo.
ACAI PARFAIT W/ GRAIN FREE GRANOLA
Makes 1 parfait, with extra granola.
1/2 cup frozen banana slices
1/3 cup frozen blackberries
1 frozen acai packet (unsweetened)
1/2 cup nut milk (I use hemp or almond)
1 plain, unsweetened almond milk yogurt
1 scoop of grain free granola (recipe below)
Makes about 2 cups.
1 cup raw buckwheat groats
1/4 cup brown sesame seeds
1/4 cup raw sunflower seeds
1/4 cup shredded, unsweetened coconut
1/4 cup almond flour
1/2 teaspoon vanilla extract
1/8 teaspoon sea salt (or 3 to 4 good pinches)
1 tablespoon virgin coconut oil
1/4 cup pure maple syrup
FOR THE GRANOLA
Preheat the oven to 325F.
Combine all of the dry ingredients in a large mixing bowl. Add the wet ingredients. Stir well with a fork until completely combined. Spread evenly on a parchment lined baking sheet. Bake for 45 minutes, shuffling around the granola every 15 minutes.
Let the granola fully cool before storing in an airtight glass container at room temperature. Use within 1 week when kept on the counter, or 2 weeks if kept in the fridge.
ASSEMBLE THE JARS
Begin with the acai blend. Add all of the ingredients to a Vitamix and blend until smooth, stopping to scrape down the sides often and pushing the mixture to the center (it will be thick). When ready, transfer to a glass and top with the unsweetened yogurt and a spoonful of grain free granola. Enjoy right away!