Granola Parfait Made Easy with Raspberries

Granola Parfait Made Easy with Raspberries

If you like granola with milk or yogurt, this is the simple recipe to have. It is so easy and yummy that I sometimes snack on it that I am afraid i will run out before the yogurt 🙂 But this is not just simple and easy, it also doesn’t have all that extra sugar, preservatives and other ‘added’ ingredients that some store-bought products have. So what I am saying is, that in the granola department, you have full control of what you put in it. How awesome is that?!?!

But seriously, this is ridiculously easy that I even thought of making big batches of this and give them as gifts in a nice mason jar. Great gift idea, and who doesn’t like to homemade gifts? 

Here is another tip: in case I don’t have this granola made but I am craving for it. I simply mix the ingredients as they are in my bowl of yogurt. Yup, meaning that I eat the oats raw and everything as is. Of course roasting them enhances the flavor. But sometimes I put them all on a pan and toast them on the stove. Just a thought you might want to try 😉


For the granola:

  • 2 cups oatmeal (gluten-free)
  • 3 tbsp honey (or high quality grade maple syrup)
  • 1 tsp cinnamon
  • 1 tbsp coconut oil (melted)
  • assortment of nuts (walnuts, almonds, pumpkin seeds)
  • 3 tbsp coconut flakes
  • 1 tbsp vanilla extract
  • pinch of sea salt



Mix all ingredients in a bowl. Lay a cookie sheet with parchment paper and spread the mixture evenly.

Bake at 300 for 10 minutes (*see note). keep checking making sure it doesn’t burn at the edges. you can also stir half way through.

Remove from the oven, let it cool down and store in a tight glass container.

*Note: every oven is different with the temperature, so be extra careful and watch that the nuts don’t burn. To make it easier, you can also toast the oats and add the nuts at the end, maybe a couple of minutes before taking out of the oven.

  For the parfait:

1 cup yogurt of your preference. I use unsweetened coconut yogurt and this is my favorite.  

Sprinkle with the homemade granola and any toppings of your choice.

toppings: cacao nibs, goji berries, chia seeds, pollen, fresh fruits (blueberries, raspberries, strawberries, banana, pears)

Shakshuka for breakfast

Shakshuka for breakfast

I had read about this before, saw pictures and although I am not a fan of over easy yolks, I liked the look of this dish. The runny and velvety yolks looked delicious and poaching them in the tomato sauce sounded delicious, so I gave it a try.

The recipe is super simple and really, can’t mess it up if you wanted to 🙂 I adjusted the portions for 2 servings as you would want to eat it straight away and not leave left overs unless it is only the tomato base and later cook the eggs on it.

Ingredients (2 servings)

  • 1 28oz can whole peeled tomato, crush them by hand or with a spoon in the pan (use half of it, save the rest for another time 🙂
  • 1 medium zucchini, chopped
  • 1 small red bell pepper
  • 1/2 small onion, diced
  • 1 bay leave
  • 3 cloves of garlic (I just like garlic, but you can do ok with just 1)
  • pinch of cumin
  • pinch of paprika
  • 1 tbsp olive oil
  • salt & pepper to taste
  • 2 eggs
  • crusty toasted artisan bread
  • optional: mushrooms, cauliflower, kale, spinach, or any veggies

Heat the oil in a skillet and cook the onions and zucchini until tender (about 5 minutes).

Add the whole peeled tomatoes, garlic, bay leave and spices. You can also use crushed tomatoes or tomato sauce (good quality of course) 😉 Simmer for 10-15 minutes.

Make some room for the eggs to go in. Sprinkle some salt and pepper over it. Cover with a lid to steam a little but make sure the eggs don’t over cook.

Serve with some toasted bread. You can also top it off with avocado.


Zucchini Frittata with Feta cheese

Zucchini Frittata with Feta cheese

I love this recipe because not only you get a good amount of veggies without thinking about it, but also because it is light and ….. just delicious! You can choose any veggies you’d like as well as adding some sausage if you want a meaty breakfast.

Ingredients: (serves 3-4)

  • 2 tbsp diced onions (optional)
  • 2 medium size zucchini (spiralized or cut out thinly)
  • diced red bell pepper
  • maitake mushrooms
  • 4 eggs
  • feta cheese, crumbled (goat cheese is as good)
  • olive oil
  • S&P, cumin, smoked paprika, turmeric
  • other veggies that work as well: broccoli, green onions, cauliflower, squash

zucchini frittata wholeI used to make this in a regular skillet which was ok, but the challenge was at the time of flipping the frittata, if big enough, most likely it will break. Like in this picture 🙁  –>

But, aha!!!! using a cast iron skillet is soooo much better! Not only it cooks nice as it retains heat and stays hotter longer, but also, it is a cool presentation for your table. Plus, if you are iron deficient, cooking in cast iron cookware can boost your iron intake. The trick is that your cast iron has to be well seasoned. Some tips for care are found here. (I will write more on cast iron cookware for the pros and cons) Anyway, cast iron is much much better!

Before you start, turn on the oven broiler.

Sautee the veggies. I usually do in this order: onions first, garlic, mushrooms, zucchini, bell pepper, and all seasoned with the spices. I personally don’t like my veggies overcooked so this takes only a few minutes. 

veggies for frittata

In a separate bowl, whisk the eggs, add some salt and pepper and add to the cooked veggies. Reduce the heat to low.

Add the crumbled feta cheese over the veggie and eggs, spreading evenly. 

Once the bottom is cooked (it takes about 2 minutes), transfer to the broiler so the top cooks to a golden brown. This takes another 2 minutes. Yum!!! 

Serve with tomato salad and avocado. 

**Note:  It is best to use a small skillet so the eggs won’t spread out too much. Also use med-low heat. If you have a cast iron, it will be perfect because you can also finish it in the oven without having to flip the frittata 🙂

So, this is pretty much what I eat most weekends, yum!! 



Left over steak for breakfast!!!

Left over steak for breakfast!!!

breakfast for champions


I prefer savory breakfast over sweet stuff.  One of my favorite things to do is to use left over for the next morning. Last night I went to dinner and ordered steak. I know, unusual, but every blue moon I feel like having some good steak.  Having it sporadically, allows me to savor the flavors even more.

This breakfast dish is super easy.  Just cook some onions and potatoes (here I had a medley of purple, red and white baby potatoes). I found parsley in my fridge, so I threw that in there. On the side, I warmed up the steak cut out in bite sizes mixed with a little chimichurri sauce. On the side I served almost done ‘over-easy’ farmers market eggs.

Garnish with salsa, tomato salad, avocado, anything fresh and nutritious.