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!

silk-soy-image-3

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
Write a review
Print
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!!

silk-soy-image-1

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 Recipe: Eggplant with Buttermilk Sauce

Happy 2014 everyone! I hope everyone had an amazing holiday season filled with good food and fun!

I got an AMAZING new cookbook for Christmas called Plenty: Vibrant Recipes from London’s Ottolenghi

The photos in this cookbook are so beautiful, I just want to make and eat everything in it!!! This book retails for $35, but you can pick up a hardback copy from Amazon for a GREAT PRICE by clicking the link above.

 

Plenty-Ottolenghi

The Eggplant with Buttermilk Sauce featured on the cover was the first recipe I tried. Can you blame me? How good does that look?

This recipe serves 4 as an appetizer. I decided to make the entire recipe as an entree and serve a whole eggplant to each person, but honestly it was a bit too rich for that so I’d recommend keeping it as a starter. The following are the ingredients and preparation instructions as specified in the PLENTY cookbook.

At the bottom, you’ll find a few shortcuts that I used when I prepared myself. ENJOY!!

Ingredients:

  • 2 large and long eggplants
  • 1/2 cup olive oil
  • 1/2 tsp. lemon thyme leaves, plus a few whole sprigs to garnish
  • Sea salt and freshly ground black pepper
  • 1 pomegranate
  • 1 tsp za’atar

Sauce:

  • 9 tablespoons buttermilk
  • 1/2 cup Greek yogurt
  • 1 1/2 tbsp olive oil, plus a drizzle to finish
  • 1 small garlic clove, crushed
  • pinch of salt

How to Prepare:

  1. Preheat the oven to 400 degrees F. Cut the eggplants in half lengthways, cutting straight through the green stalk (don’t eat the stalk). Use a small sharp knife to make three or four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern.
  2. Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them with olive oil – keep on brushing until all of the oil has been absorbed by the flesh. Sprinkle with the lemon thyme leaves and some salt and pepper. Roast for 35 to 40 minutes, at which point the flesh should be soft, flavorful and nicely browned. Remove from the oven and allow to cool down completely.
  3. While the eggplants are in the oven, cut the pomegranate into two horizontally. Hold one half over a bowl, with the cut side against your palm, and use the back of a wooden spoon or a rolling pin to gently knock on the pomegranate skin. Continue beating with increasing power until the seeds start coming naturally and falling through your fingers into the bowl. Once all are there, sift through the seeds to remove any bits of white skin or membrane.
  4. To make the sauce. Whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.
  5. To serve, spoon plenty of buttermilk sauce over the eggplant halves without covering the stalks. Sprinkle za’atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.

Eggplant-with-Buttermilk-Sauce-Recipe

Questions & substitutions:

I couldn’t find any fresh lemon thyme, so I simply used 1 1/2 teaspoons of regular dried thyme and juice from half a lemon.  It worked just fine!

What the heck is za’atar???

za-atar-sm

 

 

 

 

 

A mixture of dried herbs, sesame seeds, dried sumac, and often salt, as well as other spices popular in the Middle East (per Wikipedia).  This can be a bit tough to find, but if you live in an area that has a middle eastern market you shouldn’t have a problem.

Question:  Do you have any awesome eggplant recipes to share?  Please add them in the Comments section below!

Thanks for stopping by! Happy cooking 🙂