We started with a layer of homemade granola, which we had made the day before. We then did a layer of plain yogurt mixed with chia seeds. Next was banana and pomegranate arils, followed by quinoa (which was cooked in coconut milk/water the day before, with a 1/4 tsp salt), then more yogurt, more granola, more fruit, and a garnish of cacao nibs, bee pollen, and toasted coconut.
These were seriously aaaa-mazing! We were just winging it, and they ended up having a perfect texture and incredible flavour combination. I think we're going to be hooked on breakfast parfaits for a while.
Our lunch wasn't as healthy. We made five-cheese, two-mushroom grilled cheese sandwiches. We used sourdough bread, mushrooms fried with herbs, and a mixture of old cheddar, Emmental Swiss, grana padano, montery jack, and havarti cheeses.
Ooooooh yeah! Fried mushrooms are so good on grilled cheese.
Dinner on Saturday was the easiest thing ever. You just throw a few raw things into a slow cooker, and in no time you have honey-mustard chicken to serve over rice. This was even better the next day. You can find the recipe here.
When is the last time you had a grilled cheese? Have you ever put mushrooms or other veggies on your grilled cheese?
1 comment:
I can't remember the last time I had grilled cheese, actually! I will order it in a restaurant if they have GF bread as it's such a yummy and comforting sandwich - especially with a bowl of tomato soup! I don't make them at home as we don't have cheese in our fridge usually. I love mushrooms so would totally add those if I had them on hand when making grilled cheese.
Those parfaits look delicious! I love the pop of color from the arils!!
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