Silk Soymilk Tropical Yogurt Parfait

 

The first dairy alternative I ever tried was Silk soy milk. It was my go-to milk replacement for my morning cereal and in my coffee.

 

Then suddenly, the dairy case at the grocery stores were flooded with milk alternatives — almond milk, coconut milk, rice milk, hemp milk, etc. — and I tried almost ALL of them. I found myself coming back to Silk soy milk for both the smooth delicious taste and the 8 grams of protein per cup. Having given up meat several years ago, I was hard-pressed to meet my daily protein requirements. Falling back in love with soy was a great plant-based way to get the protein I needed in the mornings to fuel my workout and keep me satisfied until my next meal. Silk is also low in saturated fat and has no cholesterol, two more wins!

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A boost of protein in the morning provides your body with what it needs to burn fat instead of muscle during a workout. Try this Tropical Yogurt Parfait using creamy vanilla Silk Soymilk for breakfast to wake up your taste buds and get your day started off right.

 

Silk Soymilk Tropical Yogurt Parfait
Serves 1
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Prep Time
6 min
Prep Time
6 min
Ingredients
  1. 1/2 cup low-fat Greek yogurt
  2. 1/3 cup Vanilla Silk Soymilk
  3. 1/4 cup diced mango
  4. 1/4 cup diced banana chunks
  5. 1 tablespoon shredded coconut flakes
  6. 1/4 cup all-natural granola
  7. 2 tsp. chopped or crushed walnuts
  8. 1 tsp. honey
Instructions
  1. In a medium-sized mixing bowl, blend together Greek yogurt and Vanilla Silk Soymilk until creamy and most lumps have disappeared.
  2. In a glass or mason jar, add the diced mango.
  3. Add half of the yogurt/soymilk blend to the glass directly on top of the mango.
  4. Add the diced banana and shredded coconut.
  5. Add the remainder of the yogurt/soymilk blend.
  6. Top with honey, granola, and chopped walnuts.
  7. When ready to eat, stir together & enjoy!
Notes
  1. If you are not planning to eat right away, store the granola & nuts separately. Pour on just before stirring, add honey, and stir.
The Wellness Scientist http://thewellnessscientist.com/
 If you haven’t tried Silk (or if you have and still want to SAVE) check out this link for money-saving coupons!!

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Like to look at pretty pictures of food and yummy recipes? GREAT … I do too! Check out the Fall Back in Love with Soy recipe board on Pinterest.

This conversation is sponsored by Silk. The opinions and text are all mine.

 

 

Meatless Monday Roundup: Eat Your Greens!

Meatless Monday Recipe Roundup: Eat Your Greens

 

 

Happy St. Patrick’s Day! In honor of St. Paddy’s Day & Meatless Monday, I am featuring some of my favorite and most popular Green Food recipes!

I’d love to hear some of your favorites too, so don’t forget to share your links in the comments below!!

1. Super Clean Green Smoothie

Dr. Oz Detox Smoothie

 

2. Easy Arugula Salad with Balsamic Vinaigrette

Arugula Salad | The Wellness Scientist

 

 

3. Mushroom Soup with Greens, Sweet Potatoes, and Ginger

Mushroom Soup with Creamy Almond Butter

 

4. Easy Homemade Guacamole

Photo courtesy of Real Simple realsimple.com

Photo courtesy of Real Simple
realsimple.com

 

5. Reduced-Fat Asparagus Quiche

Asparagus Quiche Recipe

 

We all know that getting our daily dose of green is good for us. Here are just a few benefits of chowing down on leafy greens!

Benefits of Eating Greens

 

Meatless Monday Recipe: Linguine with Arugula and Tomato Sauce

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Happy Monday! Last week I wrote about my great-grandmother’s homemade biscuits, this week I’m thinking about the homemade marinara that my Italian grandmother used to make. Any time we went over on Sundays, she always seemed to have a pot bubbling on the back of the stove. This is a super simple pasta recipe that you can make any night of the week, so it is perfect for Meatless Monday! The only time consuming part is just giving the sauce the right amount of cooking time. I recommend one hour of simmering, and there is plenty you can do in the rest of the house while that sauce is simmering, right? Or a free hour of weeknight Pinterest fun 🙂  I won’t tell!

 fresh arugula

 

I made this on Sunday night since I always get nostalgic on Sundays for some good old-fashioned home cooking. I always try to make things a little bit healthier than the original, but I don’t think you’ll notice a difference 😉

Here’s what you need:

  • 2 tablespoons extra virgin olive oil
  • 3 cloves of garlic (peeled and sliced thinly)
  • 1/4 teaspoon red chile flakes
  • One 28-ounce can organic diced tomatoes (including juice)
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper
  • 8 ounces boxed linguine
  • 5 ounces fresh arugula
  • Freshly grated Parmesan cheese

 

Instructions

  1. Heat the olive oil in a large saucepan or dutch oven over medium-low heat. Throw in the sliced garlic & chile flakes and cook for about 3 minutes. Careful not to let it burn!
  2. Add the canned tomatoes and their juice, season with 1 teaspoons of salt and a little freshly ground black pepper.
  3. Turn the heat up and bring the sauce to a boil
  4. Once the sauce is boiling, turn the heat down to low and let the sauce simmer for about an hour.
  5. Before you are ready to serve, grab a potato masher and use it to crush up the cooked tomatoes. If you don’t have a potato masher, a wooden spoon will work just fine!
  6. When your sauce has been simmering for about 45 minutes, grab a pot for your linguine and get the water boiling.
  7. Once the water is boiling, throw in a little salt and then add your pasta. Linguine takes about 10-11 minutes before it’s al dente (you don’t want to overcook your pasta!)
  8. About a minute before your pasta is done, throw the fresh arugula right on top of your pasta so that it starts to wilt.
  9. Grab a colander and drain your pasta/arugula mix, then throw right on top of your tomato sauce.
  10. Toss and serve with a little freshly grated Parmesan cheese. Enjoy!

Pasta with arugula and tomato sauce

Linguine with Arugula and Tomato Sauce

 

Meatless Monday Recipe: Pumpkin Pie Oatmeal

It is officially fall again! Wow, that snuck up fast this year! My favorite thing about fall is the food. I love cooking with pumpkin and squash, and this is the time when all of the new pumpkin recipes are out in full force.

Today’s Meatless Monday recipe idea is for breakfast — Pumpkin Pie Oatmeal!

Photo courtesy of Z-LIFE magazine

Photo courtesy of Z-LIFE magazine

It’s super easy to make and good for you, but it tastes like you are having dessert for breakfast … and THAT is ok by me. Some of you know that I write about health & nutrition for several magazines, including Z-LIFE (the official Zumba fitness magazine). This recipe is inspired by a cute DIY Pumpkin Breakfast Kit gift (see photo) that Z-LIFE featured in a previous issue.

Here’s what you need to make one serving.

Ingredients

  • 1/2 cup rolled oats
  • 1 tablespoon golden flaxseeds
  • 1 tablespoons chia seeds
  • 1 teaspoon brown sugar or Truvia Baking Blend
  • 1 cup water
  • 1/4 cup unsweetened almond or soy milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup canned pumpkin puree

 

Directions

1.  Add oats, flaxseeds, chia seeds, and water to bowl. Make sure the bowl is big enough so that the oats have room to expand. Heat in microwave for two minutes.

2.  Add almond or rice milk, pumpkin puree, and sweetener. Sprinkle cinnamon, & pumpkin pie spice on top.  Enjoy!

Do you like to cook with pumpkin? Savory or sweet dishes? What are your favorite recipes?

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Other recipes you might like:

Pumpkin Protein Bars |The Wellness Scientist

Pumpkin Protein Bars |The Wellness Scientist

Apple Cranberry Pie | The Wellness Scientist

Apple Cranberry Pie | The Wellness Scientist