Yesterday I woke up to the wonderful surprise of my banana nice-cream parfait in the Gastropost section in the newspaper! This is such a huge step for us and the blog! It is only 28 days into January and so many amazing milestones have already been achieved for the blog, from instagram shoutouts to being in the paper we have grown so much in just under a month. I really appreciate all my twitter, facebook and wordpress followers for helping me achieve my goals. This year has just started and we came in with a bang, I am determined to keep this streak going to make FoodGlow the best and biggest blog it can be!
Blueberry Chocolate Nice-cream Parfait:
1/3 cup almond milk
1 tbsp chia seeds
1 frozen banana
1/4 cup frozen blueberries
1-2 tbsp almond milk
1 tsp unsweetened dark cocoa powder
1/4 tsp pure vanilla extract
3/4 cup plain greek yogurt
1/4 cup fresh or frozen blueberries (thawed)
1/2 tsp honey (optional if you prefer it sweeter)
chocolate chip clif bar
unsweetened shredded coconut
In the base of your mason jar stir together chia seeds and almond milk. Allow the chia seeds to sit in the almond milk overnight or for at least three hours.
In a food processor or high speed blender place the frozen banana, blueberries, cocoa powder, almond milk and vanilla extract. Blend until a thick, smooth and creamy consistency is achieved. You will need to stop and scrape the sides of your blender or food processor a few times. Scoop this layer over top of the chia seed layer.
In a small bowl microwave the frozen blueberries or mash the fresh blueberries to release their juices. Add in the Greek yogurt and the honey and stir until combined. Scoop on top of banana layer.
Chop the clif bar into bite sized pieces and place between the banana and yogurt layers as well as on the top with the pistachios, coconut and cacao nibs.