Breakfast Parfait (Homemade Granola/Muesli)

 I struggle with breakfast, not because I'm not hungry but because I'm not a hug fan of breakfast foods. During the week I need something fast and this has become my favourite breakfast. The things I like about it most (besides it being delicious) is that it can be varied quite a bit, it can be prepped in advance, in bulk and that I can take it with me. I keep a jar of homemade baked muesli (granola) at work and home so I just have to bring yoghurt and fruit :)

Breakfast Parfait

Ingredients

Dairy-Free Yoghurt of your choice (my favourite is Kite Hill unsweetened plain)

Fruit of choice (I usually have blueberries because I love them and they don't require chopping)

Homemade Muesli ingredients;

1 1/2 Cups GF rolled oats

1/4 cup maple syrup

1/4 cup sliced or slivered almonds (choose whatever nut you like)

1 tsp vanilla extract

1/2 tsp spices (cinnamon is my go to)

Method

So on the weekend I'll bake my muesli and it usually lasts me the whole week (working week at least!).

Mix all the muesli ingredients together and smooth down onto a baking sheet.

Bake for 20 minutes at 300F/150C mixing around at the 10 minute mark.

I've left mine in there for longer and no burning so far LOL

Once cooled transfer into an airtight jar/container.

Putting your parfait it just about layering. 

If I'm doing it at home I do the muesli on the bottom (around 1/4 cup followed by 1/2 cup yoghurt and then 1/4 cup fruit on top. 

If I take it to the office I like to keep the muesli separate until I'm going to eat it otherwise the oats get soggy ;)

Red Curry Noodles

 This recipe from Pick Up Limes is great because it really only consists of one pot, plus whatever method you take to brown your tofu. Bit spicy for the kids but I loved it! Definitely enough for a few lunches too ;)

I think her recipe is for soup but mine ended up a bit thicker than that but it was fine with me!

Red Curry Noodles

Ingredients

1 Tbsp (14 g) refined coconut oil 
11.4 oz (325 g) extra firm tofu, cut into 1 cm cubes 
1 tsp (5 mL) vegetable oil 
3 cloves garlic, minced
1 Tbsp (6 g) fresh ginger, minced
3 Tbsp (45 mL) Thai red curry paste*
2 vegetable bouillon cubes
2½ cups (600 mL) boiling water
1⅔ cups (399 mL) canned full-fat coconut milk 
2 Tbsp (30 mL) sodium-reduced soy sauce 
2 tsp (10 mL) sambal oelek (optional) 
1 red bell pepper, thinly sliced 
4.4 oz (125 g) dry brown rice noodles 
2 small heads bok choy 

Method

Add the coconut oil to a large pan on medium-high heat. 

When the oil is hot, add the tofu. Try to let sit undisturbed, stirring only every few minutes. 

Continue until lightly golden and crispy on all sides.

Meanwhile, to a large pot on high heat, add the oil, garlic, and ginger. 

Let cook for 2 minutes.

Then add the red curry paste and cook for 1 minute more, stirring throughout.

To the large pot, add the bouillon cubes, boiling water, coconut milk, soy sauce, sambal, and bell pepper. 

Partially cover, and let simmer for 5 minutes.

Then add the noodles and greens and let simmer for 3 more minutes.

Serve, add the tofu, and your desired garnish.