The Ultimate Breakfast Adventure Jar

The Ultimate Breakfast Adventure Jar

by | Feb 11, 2018 | Health, Home, Recipes

Hey, friends!  How are you?  Please tell me; I really want to know.  Are you just here to see what the “Adventure” part of Breakfast Adventure Jar is?  If so, that’s okay, too.  See the recipe at the bottom of the page 🙂

I need to talk about some thoughts first.  Just today, I was scrolling through Instagram and got to talking with a friend about passions.  I started thinking of how we may dive into something as a follower but down the line it ignites a fire that motivates us to be a leader in that same field.  For my friend, it was fitness.  Following Tone it Up encouraged her to pursue personal training and nutrition coaching—both very different from her day job. Similarly, I started my fitness journey with Tone it Up and that transcended into an exploration of healthy eating and now I’m basically a nutrition fanatic.

I strongly believe in a whole foods way of eating.  For me that is mostly vegan but, I recognize that for others, a whole foods way of eating could be varied.  Plus, we all have to start somewhere.  I try to keep my preferences to myself but the few times I do talk about food, I think it influences others.  I get asked all sorts of things about what I eat, how to cook quinoa, and how to de-bloat. 

Of course, I’m not a dietician so I can only offer my personal experience and knowledge from reading but I wish to do more.  Here on the internet, especially in the health and wellness community, there isn’t a question about how to use kale.  Though, offline, I need to remind myself that many people still have trouble formulating a plate of nutritious food. 

I thought of a quote I’ve seen floating around but I haven’t ever resonated with until now:at first they'll ask why...find your passionRight now, my ability to influence the community or public’s view of nutrition is limited as my day job is an office assistant.  Though, I do hope that if someone has questions, they can have the courage to seek out answers.  I enjoy helping steer people on the right path but fully want them to create their own healthy relationship with food.  I don’t yet know how I can further advocate for this subject which I feel strongly about IRL but I know it isn’t going away soon. 

In the meantime, let’s get to the Breakfast Adventure Jar.

The adventure part of the name comes from a few different places.  One, it stems from the fact that your jar is never going to look or taste the same way twice.  It is a complete mystery based on whatever fridge or pantry goods you’ve got to use up.  The idea for the Breakfast Adventure Jar came one day when I had baked a gingerbread loaf that wasn’t terrible but just wasn’t that great for snacking. I turned it into a parfait with some chia pudding, peanut butter, sliced nectarine, and cocoa coconut chips. That was the moment I knew.

Second, the adventure comes from looking around for goodies to put in your jar.  Half of an apple?  Throw it in! Mostly empty coconut butter jar?  Use that to build the mish-mash concoction!

So, I guess I should say, this isn’t so much of a recipe as it is a guideline to make a bomb, texture-filled, parfait!  (Keep reading for my suggestions.)  Lastly, the jar is the vehicle for a delicious set of ingredients that you may have otherwise lain out on a plate at home.  Now the goods are all conveniently packed into a jar for the ease of portability for you to take on YOUR adventures. 🙂

breakfast adventure jar

The idea for the Breakfast Adventure Jar came one day when I had baked a gingerbread loaf that wasn’t terrible but just wasn’t that great for snacking. I turned it into a parfait with some chia pudding, peanut butter, sliced nectarine, and cocoa coconut chips. 👌

Be sure to tell me what adventures you go on with your      delicious on-the-go breakfast parfait!

Breakfast Adventure Jar
Recipe Type: Breakfast
Cuisine: American
Author: Melanie
Prep time:
Total time:
Serves: 1 parfait
Ingredients
  • 1-2 homemade loaf slices or muffins* (I use 2)
  • Chia pudding, yogurt of choice, or leftover protein smoothie
  • A bit of whatever fruit you like: berries, sliced stone fruit, or good ol’ banana
  • Granola, crushed up nuts, toasted coconut chips, and/or cacao nibs
  • Peanut butter or other nut butter for drizzling
Instructions
  1. If making chia pudding for your Breakfast Adventure Jar, start with that. Add the chia seeds and milk to the jar and let set at room temperature for 10 minutes or so until thickened. If using yogurt or smoothie, save that for after the loaf/muffins.
  2. Next, you can top the set chia pudding with crumbled up loaf slices or muffins OR, use them as the base of the parfait and top with yogurt/smoothie. Personally, I like adding the loaf to the base of the jar but the chia pudding wouldn’t be able to set properly that way—and we want to keep this a 1 jar recipe!
  3. For the third layer, add chopped fruit or omit if your loaf, yogurt, smoothies, etc. have fruit already.
  4. Finally, top it all off with crunchy goodies of choice and perhaps a hefty drizzle of nut butter.
Notes
*There is no science to this. Literally use whatever bread you have and just add flavor pairings that you like. Banana bread, zucchini bread, or protein muffins are just A FEW possibilities. I’ve even used brownies once before 😊

 

breakfast adventure jar

Incase you wonder what went into the parfait in the cover image of this post here ya go: Blueberry Breakfast Adventure Jar featuring Rachel Mansfield’s Blueberry Banana Breakast Bread, homemade coconut yogurt, frozen blueberries, ground flax, cocoa sea salt coconut chips, and peanut butter!

If you liked this post, then be sure to also check out my Yogurt Pro Bowl post where I share how to make a great yogurt bowl with unique topping ideas!

Easy Pumpkin Pasta – Single Serving

Easy Pumpkin Pasta – Single Serving

by | Oct 30, 2017 | Health, Home, Recipes

Y’all know I’m hardcore into pumpkin these days.  I just love my orange vegetables and fall produce is chock full of them.  Sweet potatoes, acorn squash, pumpkin, butternut squash—I like them all.   

Fun fact: at a recent doctor’s appointment, I was told that my skin color looked a bit orange.  The doctor asked if I drink a lot of carrot juice.  I haven’t had carrot juice in years but I do eat A LOT of orangey fruit and veg.  I tried abstaining from beta carotene rich plants for, like, a week and then luteal phase happened.  Soooo I’m in squash heaven right now and will get back to human civilization (aka skin color) sometime in the future. 

For now, we have pumpkin pasta to enjoy! 

Just like my Broccoli and Carrot Pasta with Parlsey-Cilantro Pesto, this pasta recipe is also adaptable.  I like using sage or thyme in this recipe but italian seasoning or curry powder would probably taste really good, as well! 

I served mine with some fresh salad greens (as shown) but try mixing in 2 handfuls of spinach!  The greens wilt slightly from the heat of the pasta and there is definitely enough pumpkin sauce to go around.  It’s super creamy without any milk!   

As a finishing touch, I like to toast some walnuts to add a bit of a savory crumble to the dish.  You could also just sprinkle more nutritional yeast or some hemp seeds to pump up the protein.  Whatever spin you take on this, let me know by tagging me on Instagram or leaving a comment down below.  I greatly value your feedback 🙂 

Recipe time!  

Pumpkin Pasta
Recipe Type: Entree
Cuisine: American
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 1 serving
Ingredients
  • A 2 or 3 oz serving of pasta
  • 1 ½ cup pumpkin puree
  • 1 tbsp nutritional yeast
  • Âź tsp onion powder
  • ½ tsp ground sage or thyme
  • Âź to ½ tsp salt
  • 1 tbsp toasted walnuts, for topping
Instructions
  1. Boil a serving of pasta (2 or 3 oz works) until al dente.
  2. In a bowl, mix up 1/2 cup pumpkin puree, 1 tbsp nutritional yeast, 1/4 tsp onion powder, 1/2 tsp ground sage, and salt (I like a scant 1/2 tsp).
  3. When pasta is cooked, reserve half a cup of water before draining.
  4. In the bowl, or the pot you boiled the pasta, add the pumpkin mixture to the pasta. Add 3-4 tbsp of reserved cooking water to create a saucey texture. And you’re finished!
  5. I like to add toasted walnuts to the top but this pasta also tastes delish with spinach mixed in. Feel free to sprinkle extra nutritional yeast, too 😉

This recipe is made in participation of the #Banzaplus5 recipe contest on Instagram.  See my other entry here.

Broccoli and Carrot Penne Pasta with Parsley-Cilantro Pesto

Broccoli and Carrot Penne Pasta with Parsley-Cilantro Pesto

by | Oct 23, 2017 | Health, Home, Recipes

If you glance into my fridge, you’re almost guaranteed to see a jar of pesto sitting on the top shelf.  I’m constantly making new jars of pesto and/or freezing pesto in an ice cube tray.  I buy lots of fresh herbs and, when my stock runs high, I’ll toss them into the food processor with some olive oil for pesto.   It’s perfect to have on hand for pasta, salads, and more!

I remember when I first started making pesto I thought it could only be made with basil leaves.  Boy, has my mind changed.  The classic basil pesto is delicious but I am equally enamored by my favorite parsley-cilantro pesto.   

Pesto is super versatile in the sense that you can use any greens you have (hey, kale pesto!).  Here are just a few things that make a difference for me when making pesto: 

  • An absolute must for me is toasting the nuts.  I know it’s an step you might want to be lazy and skip over.  Though, whether you buy raw or pre-roasted nuts, toasting them on the skillet before adding to pesto sauce is the ultimate flavor enhancer. 
  • Don’t skip out on the olive oil.  A good quality olive oil really MAKES the pesto.  Bad olive oil or all water in the pesto are not going to help it enhance your food. 
  • Salt is a must.  Taste as you go along but it’s better to have the pesto slightly salty than not enough salt.  The pesto gets mixed into the rest of your food so the saltiness won’t stay so concentrated. 

Onto the pasta recipe!   

Broccoli and Carrot Penne Pasta with Parsley Cilantro Pesto
Recipe Type: Entree
Cuisine: American
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 1 serving
Ingredients
  • 2 oz of short cut pasta (I used penne)
  • 1 1/2 c chopped broccoli
  • 1/2 c chopped carrot
  • 3 heaping tbsp of homemade pesto (see notes)
  • Hemp seeds, for topping
  • Nutritional yeast, for topping
  • Lemon juice (optional)
Instructions
  1. Boil water and add pasta.
  2. Once cooked, add chopped broccoli and carrots, plus a sprinkle of salt and pepper, and cook for 2 minutes or until tender.
  3. Drain pasta water. Stir in 3 tbsp pesto.
  4. Pour pasta into a bowl and top with a nice sprinkle of hemp seeds, nutritional yeast, and a squeeze of lemon. Enjoy! <img draggable=”false” data-mce-resize=”false” data-mce-placeholder=”1″ data-wp-emoji=”1″ class=”emoji” alt=”💁” src=”https://s.w.org/images/core/emoji/2.3/svg/1f481.svg”>
Notes
Cilantro Parlsey Pesto Recipe:[br]2 cups of fresh cilantro and parsley (I do about 1 ½ cups cilantro, ½ cup parsley)[br]½ cup roasted/toasted mixed nuts (I used almonds and cashews)[br]1/3 cup extra virgin olive oil[br]1 tbsp lemon juice[br]2-4 tbsp water, as needed[br]1 small clove of garlic[br]Ÿ-½ tsp salt[br]Black pepper, to taste[br]A small pinch of red pepper flakes[br]Add all ingredients to a food processor and combine until a smooth paste forms. Thin it out with a few extra tablespoons of water or oil as needed.

This recipe was made as an entry into the #Banzaplus5 recipe contest on Instagram.  Feel free to use your favorite pasta!

May Pole Day and a Fresh Salad with Pasta and Fruit

May Pole Day and a Fresh Salad with Pasta and Fruit

by | May 1, 2017 | Health, Home, Recipes

Today is May 1st, AKA May Day.

Fresh and Fruity Iceberg Salad with Pasta for May

In elementary school, this day was a big deal for the kids because they would get to participate in the May Pole Dance.  Also, by kids, I mean me.  I got to participate in the May Pole Dance along with my entire third grade class.

I think it was a whole month in advance that we started practicing.  My teacher would take a break from lesson plans a few times a week and take us outside to the field to dance with ribbons.  I can’t exactly describe how the dance went but it looked something like this. Our parents and the community got notified of the event (because 8 year olds dancing around a pole to create a ribbon braid is considered an event for a small town like mine, mmkay?).  It was also a rite of passage for children.  As a youngling in school, I saw the older kids participate and looked forward to the day that I would be so privileged to participate in the acclaimed event.

Fresh and Fruity Iceberg Salad with Pasta for May

Oh, and you might be wondering what May Day is and the meaning behind the May Pole Dance.  Honestly, I only ever participated in May Day at that elementary school of mine so I don’t know the exact history.  I believe the dance is ceremonial and dates back to really old times in England.  These days, especially in the U.S., we tend not to follow such traditionalist practices so it I think it is less common.  The dance and celebration that occur are in honor of the start of summer and the new life that it brings.  Thus, I felt it appropriate to share the story as I mention that I am so very into fresh recipes for summer!

Fresh and Fruity Iceberg Salad with Pasta for May

The warm weather has me craving chilled salads, sweet and juicy produce, and ingredients that won’t weigh me down.  I called this dish a Fresh Salad with Pasta and Fruit because that’s what it is.  It also has all of my favorite ingredients from chicken salad but without chicken 🙂 I know apples aren’t technically considered summer fruit but they’re around all year long!  Some light and crisp lettuce, plus, crunchy celery, adds to the hydrating factor of this salad.  A very important factor if you’re dealing with hot temperatures like me.  #SoCal

As always, I made this recipe based on ingredients I had in my fridge but change it up to fit your needs.  Some darker leafy greens would work nicely instead of the iceberg.  Even try dried cherries instead of fresh grapes.

Have a happy month of May!

Fresh and Fruity Iceberg Salad with for May

Fresh Salad with Pasta and Fruit
Recipe Type: Lunch
Cuisine: Salad
Author: Melanie
Prep time:
Total time:
Serves: 1 salad
The warm weather has me craving chilled salads, sweet and juicy produce, and ingredients that won’t weigh me down. It’s kind of like a chicken salad but made vegetarian and I utilized what I had in my fridge. Feel free to change it up and sub in whatever greens you like.
Ingredients
  • 2 cups of lettuce of choice (I only had iceberg but some kale, arugula, or romaine would be lovely!)
  • 3 oz of Banza penne pasta (or other short cut pasta)
  • 1 small-medium sized apple, chopped
  • 1 small stalk of celery (or half a large stalk), chopped
  • Âź cup of red grapes, chopped in halves
  • Extras: black olives, sliced in half, and chopped pecans
  • Dressing is: 2 tsp olive oil, 2 tsp apple cider vinegar, 1 tsp maple syrup, and Âź tsp dried tarragon.
Instructions
  1. Set a pot of water on the stovetop to boil and cook the pasta for about 10 minutes or until desired doneness.
  2. In the meantime, chop up the veggies and fruit. Add all ingredients to a serving bowl.
  3. Drain the pasta water and let pasta cool for a minute before adding to the salad.
  4. Drizzle the dressing over all ingredients and enjoy!