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Simple and Delicious Blueberry Banana Parfait

One thing that I have really enjoyed this past summer is making breakfast parfaits.

I do not know what it is, but they are just light on the system and they kinda trip the body into thinking that it's getting a sugary treat so you don't crave sugar all day (YAY!)

This parfait is sweet, HEALTHY, and satisfying!

Another thing that I am sure that you will appreciate is that it is quick and simple to make --- really!

I know in the pic it looks all "jazzed" up, but it really isn't hard at all. I like this because I have been faced with this last year rethinking this whole blog and my purpose, since I received so much feedback that people love the blog, but the recipes are sometimes laborious and not simple for a busy mom, dad, or grandparent.

Well I listened...

So, in efforts to respond to what people really want, I hope you enjoy this recipe and let me know if you do on here or on Instagram. Find me on instagram at @SweetnSavoryLife.

1 cup of frozen blueberries
2 very ripe sweet bananas
a splash of almond/coconut milk

1 large banana, chopped
Approx. 1/4 cup pecan halves
Unsweetened coconut shreds

To a blender, add a splash of almond/coconut milk, followed by 2 ripe bananas, and 1 cup of frozen blueberries. Blend this until thick and smooth. If you added too much milk, add a little more blueberries and blend. If you cannot get it smooth, its okay - blueberry chunks add a nice texture!

Next, place the blueberry banana mixture into the bottom of your cup(s).

Chop the ripe large banana and layer it next in the bowl or cup. Half and half if you are making two cups.

Add the pecan halves next.

Add to the top unsweetened coconut shreds - this step makes it cute!

Note: If you are making this just for you, follow instructions as written. If the parfait is for you and another, make sure to disperse the banana, pecans, and coconut shreds fairly :)


Indian Red Lentil Curry (Masoor Dal)

I can remember the day back in 2010 like it was yesterday.

It was a hot day in Santa Cruz (there aren't many of them...usually it's just warm).

On that day though, a very special friend of ours, extended an invitation for my husband and I to come and share dinner with he and his wife that evening.

We didn't have anything to do, so we accepted.

He was excited to share with us:

"I want to treat you to the cuisine that I grew up with. It's about all I can make very well. You see, people think I am just some tall, white haired, pale caucasian guy, but I am very much Indian", having grew up there, and knowing the language he said this proudly.

"I want to make for you some curry lentils. It's my favorite Indian dish", he declared, "It is called masoor dal, and is served with fragrant basmati rice in India, you will love it".

Well, we let him cook, as he shared with us stories after stories concerning his life and missionary work over in India. We could tell he was cooking up something exotic, because the spices that were being used (at that time) to our noses were vaguely discernible, but decidedly delicious - and indeed (YUM) fragrant!

That day came, and passed - time flies.

And the one thing we really never got to do was get a recipe from our dear friend.

However, we worked at it. My hubby is persistent like that!

And now we have a perfect recipe for you!

Hope you love it!

2 tbsp olive oil, for frying
2 1/2 cups of red lentils, rinsed and drained
6 cups water + 3 tsp vegan chicken'ish seasoning
3/4 to 1 medium white or yellow onion, chopped thin
3-4 cloves garlic, minced
2 medium tomato, diced small
1 1/4 tsp turmeric
1 tsp cumin
3/4 tsp coriander
1/2 tsp paprika
1/4 tsp black pepper (or to taste)
a couple dashes of ground ginger (or to taste)
1 tsp Celtic sea salt (or to taste)
A big squeeze of fresh lemon
Fresh cilantro, stirred in


Place oil in large pot on the stove at medium-low heat.

Add onions and garlic to sauté until nicely browned, but not burnt.

Add all seasonings, and stir the seasonings into the garlic and onions well.

Combine in a bowl the water and chicken'ish seasoning, and add to the pot.

Once the liquid/seasoning mixture comes to a boil, add the lentils and diced tomatoes. Stir, and allow it to cook until the lentils become light yellow, mushy, and everything comes together like a thick curry soup.

Squeeze in fresh lemon if you would like, and once everything is well incorporated, remove dal from heat.

Stir in fresh chopped cilantro.

Serve with fresh steamed basmati rice.