Kid-Friendly Berry Peach Peanut Butter Yogurt Parfaits

Back to school season officially kicked off in Georgia last week. Many kids are heading back to school this month in the southeast. So to help out my mom friends I decided to share this kid-friendly recipe for a berry peach peanut butter yogurt parfait. I love making parfaits for snacks because they are healthy and store well when placed in the refrigerator. The great thing about this recipe is that it’s perfect for the busy mom on the go looking for easy breakfast options or a portable afternoon snack to have after their kids sporting practice. 

Most adults would add granola to their yogurt parfaits. Instead of using granola I swapped it for my favorite organic cereal. Kids love cereal and this is an excellent way to get them to eat something nutritious. I’m also a big fan of eating what’s in season, so I bought what was on sale and chose to use peaches and blackberries as a fruit option. 

To take this parfait recipe to the next level, I added peanut butter to the yogurt to play on the classic childhood favorite, the PB&J. 

This is easy to make and a great project to involve your kids in. Have them help you wash the fruit and layer in the yogurt and cereal. I used love helping my mom in the kitchen as a child. All of the kids as school were also jealous of my lunches because we loved to get creative in the kitchen. A recommendation for keeping these parfaits cool while on the go, place the mason jars in the freezer for our 30 minutes before filling them with the ingredients. This will help keep the yogurt and fruit fresh during transport. 

Check out the berry peach peanut butter yogurt parfait recipe below.

Berry Peach Peanut Butter Yogurt Parfaits

Berry Peach Peanut Butter Yogurt Parfaits

Berry Peach Peanut Butter Yogurt Parfaits

Berry Peach Peanut Butter Yogurt Parfaits

Berry Peach Peanut Butter Yogurt Parfaits
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Ingredients
  1. 1 peach, diced
  2. 1/2 cup of blackberries
  3. 1 cup of Cascadian Farms Purely O's
  4. 1 tbsp honey
  5. 2 mason jars
  6. 1 1/2 cup of yogurt
  7. 2 tbsp peanut butter
Instructions
  1. In a mason jar, layer yogurt, cereal, and fruit. Drizzle top of the fruit with honey.
Eat.Drink.Shop.Love : A Lifestyle Blog http://eatdrinkshoplove.com/

Berry Cheesecake Tart

Berry Cheesecake Tart

BerryCheesecakeTart

Berry Cheesecake Tart

Berry Cheesecake Tart

My friends and family and I get together during the summer at least once a month for a barbeque. I’m constantly coming up with new dishes to feed a crowd.

Its Berry Season! Berries have been popping up all over the grocery store produce department in my area on sale lately. I love having mixed berries on waffles, in my yogurt as a snack, and in desserts. 

Today I’m sharing my recipe for a berry cheesecake tart. It is fairly easy to make and is perfect for summer barbeque season. Check out the recipe below.

Berry Cheesecake Tart
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Ingredients
  1. 1 cup of washed blackberries
  2. 1 cup of washed blueberries
  3. 1 cup of washed raspberries
  4. 1 cup of greek yogurt
  5. 2 packs of Cream Cheese, soften (I used lactose-free)
  6. 2 cups of sugar
  7. 1 lemon, juiced
  8. 1 tablespoon lemon zest
  9. 1 store-brought pie crust.
Instructions
  1. Pre-heat oven to 350 degrees. Once oven has pre-heated, roll out your pie crust onto your pie or tart shell neatly. Bake pie crust for 15-20 minutes until brown. Cool for 10 minutes.
  2. In your mixing bowl, combine the Greek yogurt,cream cheese,lemon juice, lemon zest, and sugar. Beat on a low speed until batter is combined.
  3. Add the batter to the pie crust and place in the refrigerator for an hour. After hour organize the berries row by row on top of the cheesecake. Place back in the refrigerator for 15 minutes or until ready to serve.
Eat.Drink.Shop.Love : A Lifestyle Blog http://eatdrinkshoplove.com/

Edamame Hummus

Edamame Hummus with SunChips

Edamame Hummus with SunChips

Making plans for the Fourth of July? This edamame hummus is the perfect dip to take with you to your next BBQ. 

I love this recipe because it’s so quick and easy to make! In this summer heat, it’s always a benefit when you don’t have to turn on your oven to make a great dish.

All you need to make this delicious dip recipe is edamame, chickpeas,tahini,garlic, lemon juice,fresh herbs, cumin, salt, pepper, and olive oil. Place all the ingredients in a food processor or blender and blend them in until they are smooth. Can you believe that all it take? So simple that anyone can make this hummus recipe.

This edamame hummus recipe is healthy and full of flavor!

Pair this dip with veggies, tortilla chips or pita bread. I paired mine with the new SunChips® Tomato Basil and Cheese Veggie Harvest chips. These delicious chips are made with whole grains, real peas, and no artificial ingredients.

Edamame Hummus
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Ingredients
  1. 1 3/4 cup of frozen shelled edamame
  2. 1 lemon, juiced
  3. kosher salt
  4. 1/3 cup of tahini
  5. 1 clove garlic, minced
  6. 1/4 cup cilantro
  7. 1/4 cup parsley
  8. 1 tablespoon lemon zest
  9. 1/2 teaspoon cumin
  10. 2 tablespoon olive oil
Instructions
  1. Boil frozen edamame in the microwave for 2 to 3 minutes.

  2. In a food processor or blender, blend edamame, tahini, garlic, lemon juice, cilantro, lemon zest, cumin, salt. Gradually add olive oil. Add more if needed.
  3. Add to a small bowl and refrigerate until ready to serve.
Eat.Drink.Shop.Love : A Lifestyle Blog http://eatdrinkshoplove.com/
This post is sponsored by SunChips® and Women’s Health Magazine. Ingredients for this blog post were provided by SunChips® and Women’s Health Magazine.

Turmeric Roasted Chicken

Turmeric Roasted Chicken

Roast chicken has been a staple dinner in my household for years. It’s so easy and affordable to make that you can eat off the chicken for days. I like seasoning it in different varieties using a combination of spices so that it doesn’t seem like bland chicken each time. Today I am sharing a recipe for a  turmeric roasted chicken. This paleo friendly version uses organic chicken, coconut oil, lemon, turmeric, and herbs de province. Coconut oil and turmeric are both high in antoixidants and have anti-inflammatory properties. Plus you can use the leftover chicken to make chicken salad sandwiches and top with salads for your lunch throughout the week. Check out the recipe below. 

Turmeric Roasted Chicken

Turmeric Roasted Chicken

Turmeric Roasted Chicken
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Ingredients
  1. 1 organic whole chicken
  2. 2 garlic cloves, crushed
  3. 2 teaspoons of coconut oil
  4. salt
  5. pepper
  6. 1 lemon
  7. 1 shallot
  8. 2 tablespoons turmeric
  9. 1/4 cup herbes de Provence
  10. 1 tablespoon lemon zest
Instructions
  1. Pre-heat oven to 450 degrees.

  2. Mix 1 clove garlic,turmeric, herbes de Provence, lemon zest, coconut oil, salt, and pepper in a small bowl.
  3. Rub mixture all over chicken. With a knife, slit wholes into lemon. Place lemon inside chicken cavity with shallot and remaining garlic.

  4. Place chicken in roasting pan. Tie legs with twine.Cover with foil. Cook for 30-40 minutes.Remove foil and reduce heat to 350 degrees. Cook for another 30-45 minutes until juice run clear.

Eat.Drink.Shop.Love : A Lifestyle Blog http://eatdrinkshoplove.com/

Farmers Market Pasta Salad with a Meyer Lemon Dressing

Farmers Market Pasta Salad

One of my goals for this upcoming summer is to make a weekly trip to my local farmers market. There are several nearby in close driving distance to my house. I think it’s important to support the community that I live in and the farmers nearby. Using locally roasted summer vegetables I created this delicious farmers market pasta salad with a Meyer lemon dressing. This recipe is perfect for meal preppers looking to make a big batch of pasta salad for lunch during the work week. You can serve this dish hot or cold. It also makes a great side dish at summer barbeques. 

Farmers Market Pasta Salad

Farmers Market Pasta Salad

Farmers Market Pasta Salad with a Meyer Lemon Dressing
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Ingredients
  1. Meyer lemon dressing

  2. 1 Meyer lemon, juiced
  3. 1 tbs Meyer lemon zest
  4. 1 tbs of Honey
  5. 2 tablespoons of Dijion mustard
  6. 3 parts olive oil
  7. 1 clove garlic
  8. 1 tablespoon salt and pepper

  9. Pasta Salad

  10. 2 medium zucchini, sliced
  11. 2 medium summer squash
  12. 12 blanched asparagus
  13. 1 cup of cherry tomatoes
  14. Parmesan cheese for garnish, optional
  15. 1 box of bow tie pasta
  16. Olive oil
  17. sea salt
Instructions
  1. Bring a large pot of salted water to boil. Boil pasta according to box on instructions. Drain and set aside.

  2. On a parchment lined baking sheet, place vegetables and drizzle with about two tablespoons of olive oil and sea salt. Roast vegetables for about 30 to 45.

  3. While vegetables are roasting make your dressing. In a mason jar, add all ingredients and shake for about a minute. Allow the dressing to chill in the refrigerator for 15 minutes.

  4. Once vegetables are done, place them in a large mixing bowl. Next add the pasta and the dressing. Make sure not to over dress the pasta. Now toss all of the ingredients together.

  5. Allow the pasta salad to chill in the refrigerator for 30 minutes or until ready to serve.

  6. Top with parmesan cheese when ready to serve. (optional)

Eat.Drink.Shop.Love : A Lifestyle Blog http://eatdrinkshoplove.com/