Papaya Breakfast Parfait
I’m usually not a morning person. But now I’m trying to change that.
My at home breakfast will still have to be quick – and hopefully a little healthier than that granola bar.
I’m usually not a morning person.
I know exactly how long it takes me to get ready for work (no more than 25 minutes!) and I wait for the very last minute to get up out of bed.
But now I’m trying to change that.
I promised Mister Man I will get up 30 minutes earlier and eat a light breakfast, as opposed to eating a granola bar at my desk when I get to work. I will try not to be that crazy lady running down the street because I’m late. Instead, I will leave 5 minutes earlier and stroll down the street, like a civilized person. (Quite the difference).
But I still don’t like wasting time in the morning.
My at home breakfast will still have to be quick – and hopefully a little healthier than that granola bar.
A few weeks ago, Mister Man and I took a trip to Niagara-on-the-Lake and stayed at a Bed and Breakfast. Every morning, Linda from Bren Brae on the Park served us delicious breakfasts, including a fruit parfait. This got me thinking, this would be the perfect quick breakfast before heading to work!
So, here it is. My take on the breakfast fruit parfait. You can pretty much use any fruit that is in season. I chose papaya simply because I love them. Combined with coconut flavoured yogurt, and I feel like I’m on some exotic vacation. And then reality hits, and I have to head off to work.
Papaya Breakfast Parfait
Energy packed papaya breakfast parfaits are exactly what you need to start your busy mornings.Makes: 8 servings
Prep time:
- 1 medium sized papaya
- 1 pint blackberries
- ½ cup coconut greek yogurt
- cinnamon
- Slice papaya in half and scoop out the seeds using a spoon
- Slice Slice skin off and cut the fruit into bite sized cubes.
- in a bowl or serving glass, add 1-2 tablespoons of coconut yogurt.
- Add papaya and blackberries on top of the yogurt.
- sprinkle with cinnamon and serve.
Drunken Tequila Lime Chicken
As summer has officially begun, it marks the start of grilling season.
I am always looking for different recipes to try and this one definitely beats the typical barbecue sauce chicken that most of us gravitate towards, only because it’s easy and doesn’t require much thinking.
As summer has officially begun, it marks the start of grilling season.
I am always looking for different recipes to try and this one definitely beats the typical barbecue sauce chicken that most of us gravitate towards, only because it’s easy and doesn’t require much thinking.
Since most of my summer entertaining includes drinks of some sort, I thought why not add that to the meal.
I decided to go with tequila as I seem to have a fascination with margaritas lately.
Tequila, paired with limes, add a great, bright flavor to the chicken which screams summer. I also used some peppers for a little bit of heat, because that’s how the Mister likes it, but you can forgo that if you’re not a fan of pepper.
I decided to use chicken breasts for this recipe only because I could use the left overs for salads and take them to work. (So much easier that trying to eat a drumstick at my desk!)
This recipe can be done either on the bbq or in the oven. Of course the day I decided to make this it rained the entire day. I decided to go ahead and make it in my cast iron grill and finished cooking it in the oven.
Drunken Tequila Lime Chicken
Makes: 4 Chicken Breasts
Prep time:
Cook time:
- 4 boneless chicken breasts
- 2 shots tequila
- juice of 1 lime
- rind (grated) of 1 lime
- 1/2 teaspoon chilli flakes
- salt and pepper to taste
- combine all the ingredients and let the chicken marinate overnight
- lightly grease a cast iron grill and turn heat on to medium high
- pre-heat oven to 350 degrees
- sear each side for 4-5 minutes
- put the cast iron skillet with the chicken in the oven and let cook for 20-25 minutes
