If you’re a fan of homemade pickles and love exploring fresh produce from farmer’s markets, you’re in for a treat with these lemon cucumber pickles recipes!
Here, I’m sharing my go-to method for making lemon cucumber pickles, a simple and refreshing refrigerator pickle recipe that’s perfect for preserving your market haul.
Despite their name, lemon cucumbers don’t taste like lemons, but their bright yellow color adds a sunny twist to the pickle jar. Thisis a great recipe for anyone looking to whip up crisp, tangy refrigerator pickles, and has an abundance of lemon cucumbers.
Why I Love This Recipe
Here are a few reasons why this recipe has become one of my favorites for quick pickles.
Unique ingredient: Lemon cucumber plants produce these fun, round cucumbers that look like lemons but have the classic mild cucumber taste. This is also a perfect recipe for small batches if you only have a few lemon cucumbers.
Easy to make: This recipe requires minimal effort, and with just a few simple steps, you can enjoy homemade pickles in no time, no canning required.
Perfect snack and side: Pickles are my go-to for a quick, tangy snack or an easy side dish. They add the perfect burst of flavor and crunch to any meal.
Tools
1 quart jar or 2 pint jars (or mason jar)
Small saucepan
Slicing knife
Ingredients
4-5 lemon cucumbers, washed and sliced
1 cup white vinegar
1/2 cup apple cider vinegar or rice vinegar
1 cup water
2 tablespoons honey or sugar
1 tablespoon mustard seed
1 tablespoon salt
Step-By-Step Instructions
Prepare the cucumbers: Wash cucumbers thoroughly, then slice them into thin rounds or spears, depending on your preference.
Make the brine: In a small saucepan, combine the white vinegar, rice vinegar, water, sugar, mustard seed, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt dissolve completely.
Cool the brine: Remove the saucepan from heat and let the brine cool to room temperature.
Pack the jars: While the brine cools, place the sliced cucumbers into a clean quart jar (or divide between 2-pint jars), packing them in snugly.
Add the brine: Once the brine has cooled, pour it over the sliced cucumbers, making sure they are completely submerged. Seal the jar(s) tightly with a lid.
Refrigerate: Place the jar(s) in the refrigerator for at least 24 hours to let the flavors develop. The pickles will be ready to enjoy after this time, but the flavor will continue to improve over the next few days.
Recipe Variations
Here are several simple ways to switch up this lemon cucumber pickles recipe:
Add veggies: For extra crunch, toss in a handful of cauliflower florets or green beans along with the cucumber slices for a colorful, tangy pickle mix.
Garlic twist: Add a clove of garlic to each jar for a bold, aromatic flavor that complements the lemon cucumbers.
Spice it up: Drop a tsp of black peppercorns into the brine for a subtle hint of spice and extra depth to the pickles.
More Sweetness: Add 1-2 more tablespoons of honey or maple syrup to the brine for bread and butter pickles.
Fresh herbs: Add sprigs of fresh dill, thyme, bay leaf, or even rosemary to infuse the pickles with herbal flavors.
Spicy kick: Include a few slices of fresh jalapeños or a pinch of red pepper flakes for some heat.
Onion slices: Thinly slice red or yellow onions and layer them with the cucumbers for added flavor and texture.
Serving Suggestions
Try these ideas to enjoy your lemon cucumber pickles with even more flavor:
Slice lemon: Add a thin slice of lemon to your jar for a citrusy twist and extra brightness.
Charcuterie board: These pickles make a great addition to any charcuterie board, bringing a refreshing crunch alongside cheeses and meats.
Potato salad: Chop the pickles and mix them into potato salad for a tangy, crunchy upgrade.
My Favorite: Top white rice, eggs, or spicy tuna with a generous spoonful of these lemon cucumber pickles.This is my absolute go-to for a quick meal.
Drizzle with soy sauce and sesame oil, sprinkle with sesame seeds, and finish with fresh basil. The tasty pickle adds a burst of flavor that perfectly complements this savory meal.
Wash cucumbers thoroughly, then slice them into thin rounds or spears, depending on your preference.
Make the brine:
In a small saucepan, combine the white vinegar, rice vinegar, water, sugar, mustard seed, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt dissolve completely.
Cool the brine:
Remove the saucepan from heat and let the brine cool to room temperature.
Pack the jars:
While the brine cools, place the sliced cucumbers into a clean quart jar (or divide between 2-pint jars), packing them in snugly.
Add the brine:
Once the brine has cooled, pour it over the sliced cucumbers, making sure they are completely submerged. Seal the jar(s) tightly with a lid.
Refrigerate:
Place the jar(s) in the refrigerator for at least 24 hours to let the flavors develop. The pickles will be ready to enjoy after this time, but the flavor will continue to improve over the next few days.
Easy Cheesy Corn Casserole: A Healthy Recipe without Jiffy
This Easy Healthy Corn Casserole is an ode to beloved Thanksgiving sides, combining sweet corn flavor and healthy veggies for a delightful dish.
With a fresh twist on tradition, this perfect side dish features tender zucchini and sweet corn, offering a unique spin on a cherished holiday favorite. Simple to prepare, this versatile casserole pairs beautifully with various entrees and is ideal for a potluck luncheon or your Thanksgiving dinner.
Whether served hot or at room temperature, this Easy Cheesy Corn and Zucchini Casserole is sure to be a hit on your holiday table.
Why I Love This Recipe
This Cheesy Corn and Zucchini Bake is one of my go-to dishes for a holiday meal.
Here’s why this recipe has become one of my beloved go-to dishes:
Versatile: You can use fresh, frozen, or canned ingredients, making it adaptable.
Quick and Easy Recipe: Minimal prep with simple steps makes this a time-saving recipe.
Veggie-Packed: It sneaks in vegetables like zucchini boosting nutrition. You can even use another veggie such as frozen riced cauliflower or shredded carrots, this also makes this recipe versatile.
Customizable: Easily adapted to be gluten-free, dairy-free, or vegan.
Comforting: The creamy cheese and tender zucchini create a warm and cozy dish that brings comfort to the holiday spread.
Kitchen Tools for This Recipe
Mixing bowls: One large bowl is used to combine the wet and dry ingredients.
Rubber Spatula or wooden spoon: This is used to stir and fold the ingredients together.
Measuring cups and spoons: Measure out the flour, cornmeal, baking powder, baking soda, and other ingredients accurately.
10″x8” casserole dish: For baking the casserole.
Grater: To grate the zucchini and cheese.
Towel or cheesecloth: Forsqueezing out excess moisture from the zucchini.
Toothpick: To test the doneness of the casserole.
Healthy Corn Casserole Ingredients
Corn – I use canned whole-kernel corn for ease, but fresh or frozen corn works too. Just be sure to thaw if frozen or cook if fresh.
Zucchini – Fresh or Frozen works. This ingredient adds moisture and texture to the bake. Grated and squeezed to remove excess liquid.
Greek Yogurt – Full-fat Greek yogurt makes the casserole rich and creamy.
Olive Oil – I love the flavor of olive oil, but melted coconut oil works as a great alternative.
Eggs – They help bind everything together and give the bake structure.
Milk – I like to use 2% milk, but any milk you prefer will work.
Cornmeal – This gives the bake a slight cornbread-like texture.
All-purpose flour – Helps balance out the cornmeal for a perfect texture.
Baking Powder and Baking Soda
Honey – Just a touch of sweetness to balance the savory flavors.
Mozzarella and Cheddar Cheese – The ultimate cheesy combo for that irresistible top layer.
Black Pepper – A little seasoning to bring out all the flavors.
Fresh Green Onion, Fresh Cilantro, or Parsley – Adds freshness and a pop of color for garnish.
Ingredient Substitutions
Here are some easy swaps to suit your pantry or dietary needs:
Vegan Substitutions:
Greek Yogurt: Swap with unsweetened almond or coconut yogurt for a dairy-free alternative.
Eggs: Use flax eggs (1 tbsp ground flax seed mixed with 3 tbsp water per egg) or a store-bought egg replacer.
Milk: Substitute with almond, soy, or oat milk to keep it dairy-free.
Cheese: Use vegan mozzarella and cheddar-style cheeses, such as those from Daiya or Violife, for that creamy, cheesy finish.
Gluten-Free Substitutions:
All-Purpose Flour: Replace it with a gluten-free all-purpose flour blend.
Cornmeal: Ensure the cornmeal is certified gluten-free, as some brands may be cross-contaminated with gluten-containing grains.
Step-By-Step Instructions
Step 1: Preparation Time
Start by preheating your oven to 350°F. Grease a 2 1/2 quart (10”x8”) casserole dish with cooking spray or a bit of unsalted butter.
Step 2: Prepare the Zucchini
Grate the zucchini, then use a clean towel to squeeze any excess moisture. If using frozen zucchini, thaw it completely and drain off any excess liquid. This step is crucial to prevent the corn bake from becoming too watery.
Step 3: Wet Ingredients
In a large mixing bowl, whisk together the beaten eggs, full-fat Greek yogurt, olive oil (or melted coconut oil), 2% milk, and honey until smooth.
Step 4: Dry Ingredients
In a medium bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, and black pepper.
Step 5: Combine Wet and Dry Ingredients
Gradually stir the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6: Fold in the Corn Mixture
Gently fold in the grated zucchini and whole-kernel corn (canned corn or fresh corn can be used). Mix until everything is well distributed.
Step 7: Pour and Top
Pour the corn mixture into the prepared baking dish. Spread it out evenly and then sprinkle the shredded mozzarella and cheddar cheese on top.
Step 8: Baking Time
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 9: Garnish and Serve
After baking, garnish with freshly chopped green onion, cilantro, or parsley. Let the corn bake cool for about 10-15 minutes before serving.
How To Store Leftovers
Place any leftovers in an airtight container and store them in the refrigerator for up to 3-4 days.
Start by preheating your oven to 350°F. Grease a 2 1/2 quart (10”x8”) casserole dish with cooking spray or a bit of unsalted butter.
Step 2: Prepare the Zucchini
Grate the zucchini, then use a clean towel to squeeze any excess moisture. If using frozen zucchini, thaw it completely and drain off any excess liquid. This step is crucial to prevent the corn bake from becoming too watery.
Step 3: Wet Ingredients
In a large mixing bowl, whisk together the beaten eggs, full-fat Greek yogurt, olive oil (or melted coconut oil), 2% milk, and honey until smooth.
Step 4: Dry Ingredients
In a medium bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, and black pepper.
Step 5: Combine Wet and Dry Ingredients
Gradually stir the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6: Fold in the Corn Mixture
Gently fold in the grated zucchini and whole-kernel corn (canned corn or fresh corn can be used). Mix until everything is well distributed.
Step 7: Pour and Top
Pour the corn mixture into the prepared baking dish. Spread it out evenly and then sprinkle the shredded mozzarella and cheddar cheese on top.
Step 8: Baking Time
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 9: Garnish and Serve
After baking, garnish with freshly chopped green onion, cilantro, or parsley. Let the corn bake cool for about 10-15 minutes before serving.
This Coconut Lime Chicken and Potato Chowder is a versatile recipe that can be made from scratch or to utilize leftover chicken or turkey! This beautiful chowder is a great choice for potlucks because it can accommodate multiple food restrictions – This recipe is dairy-free, gluten-free, and AIP-compliant.
Are you in need of a filling chowder that is packed with protein? This Coconut Lime Chicken Chowder has you covered. With >30g of protein per serving, this is a cozy way to fuel up after a long hike or run.
This is a Dairy-Free, Gluten-Free, and AIP-Compliant recipe!
The Star Ingredients in this Coconut Lime Chicken Chowder
Chicken: You can make the recipe just how it is, by searing the chicken and cooking it in with the veggies and broth. Another option for this recipe is to add already-cooked chicken or turkey during the last steps of cooking. I love this recipe for re-purposing leftovers!
Coconut Milk: This is the creamy component of this soup is the unsweetened coconut milk. Coconut milk is a home cook’s option to keep this soup decadent and dairy-free.
Lime Juice and Zest: I love the pairing of coconut milk, lime, and sweet potatoes. They complement one another harmoniously. Lime zest adds even more lime flavor to this chowder. The essential oils in the zest shine through, and the lime flavor is amplified.
Other Ingredients
Onion & Celery: A mirepoix minus the bell pepper, but by all means, add some bell pepper if you wish!
Sweet Potato: I love sweet potatoes. But potatoes are another option for this soup. A Yukon gold potato or fingerling potatoes would make great options. As for sweet potatoes, I like Japanese White, Jewel, or Hannah sweet potatoes, but any will work. Also, yams are not off the table either!
Garlic: I have made this soup without garlic before, but garlic adds lots of yummy flavors.
Chicken Broth: Option to use vegetable broth or chicken stock/ bone broth.
Cassava Slurry: This step is purely for thickening up the chowder. However, it’s an optional component of the dish. I like to use cassava to keep this dish gluten-free and AIP-compliant.
How to Make This One-Pot Soup
Chicken
Season the outside of the chicken with salt and pepper. Place the Dutch oven on medium-high heat (adjust and increase the temperature as needed). Add 1 tbsp avocado oil and chicken thighs to the Dutch oven. Sear chicken thighs on one side for 2 to 3 minutes then flip and continue searing for another 2 to 3 minutes. Once both sides of the chicken are browned, set it aside. Note, that we are not completely cooking the chicken during this step.
Soup
In the same Dutch oven, add the remaining avocado oil. Then, add the onion and celery. Sauté vegetables for 5min on medium heat. Add sweet potatoes and garlic. Season the veggies with salt and pepper and continue to sauté for 3-5 minutes.
Re-add the chicken thighs and add broth to the Dutch oven. Turn the heat on low (maybe even use a diffuser if you have a gas stove) and cover the soup pot. Cook for 30-60min or until internal chicken temperature reaches 165 degrees F.
While the chicken is cooking, whisk together the cassava flour in a small bowl with ¼ cup of water, then set aside for later.
Using tongs, remove the chicken and shred it with two forks or a meat shredder.
Re-add the chicken to your soup pot. Then add coconut milk, the juice of 1 lime, and the lime zest, and stir. Slowly add the tapioca slurry, then give your soup another quick stir. Continue to cook on low for 10 to 15min.
After 10 to 15 minutes, turn the heat off and adjust herbs, salt, and pepper to taste (per the taster’s preference).
Garnish
Before serving, squeeze each bowl of soup with a lime wedge and continue to garnish as desired. Other garnish options include cilantro, avocado slices, hot sauce, or coconut yogurt.
Secret Ingredient: Citrus Zest
Check out this video on How to Zest A Lemon (or another citrus) by Everyday Food.
Did you know, fruit zest is used during cooking in a multitude of ways? Are you planning on using fresh citrus for the juice but not the zest? Zest it anyway and freeze that zest. It is an easy way to give recipes a pop of flavor. Furthermore, freezing the zest in advance makes for easier cooking at a later date.
Freeze in ice cubes filled with water or oil or freeze on a baking sheet and add to a bag or freezer container.
Season the outside of the chicken with salt and pepper. Place the dutch oven on medium-high heat (adjust and increase the temperature as needed).
Add 1 tbsp avocado oil and chicken thighs to the dutch oven. Sear chicken thighs on one side for 2 to 3 minutes then flip and continue searing for another 2 to 3 minutes.
Once both sides of the chicken are browned, set it aside. Note, we are not completely cooking the chicken during this step
Making the Chowder
In the same dutch oven, add the remaining avocado oil. Then, add the onion and celery. Sauté vegetables for 5min on medium heat. Add sweet potatoes and garlic. Season the veggies with salt and pepper and continue to sauté for 3-5 minutes.
Re-add the chicken thighs and add broth to the Dutch oven. Turn the heat on low (maybe even use a diffuse if you have a gas stove) and cover the soup pot. Cook for 30-60min or until internal chicken temperature reaches 165 degrees F.
While the chicken is cooking, whisk together the cassava flour in a small bowl with ¼ cup of water, then set aside for later.
Using tongs, remove the chicken and shred it with two forks or a meat shredder.
Re-add the chicken to your soup pot. Then add coconut milk, the juice of ½ a lime, and the lime zest, and stir. Slowly add the tapioca slurry, then give your soup another quick stir. Continue to cook on low for 10 to 15min.
After 10 to 15min, turn the heat off and adjust herbs, salt, and pepper to taste (per the taster’s preference).
Garnishes
Before serving, squeeze each bowl of soup with a lime wedge and continue to garnish as desired.
Notes
Garnish options include but are not limited to Scallions, chives, herbs, avocado slices, croutons, and quinoa crisps,
As late spring transitions into early summer, I reach for this delightful Rhubarb Smoothie recipe, which perfectly captures the season’s essence. Each year, I celebrate the arrival of fresh rhubarb by making a batch of compote or jam, eagerly anticipating the moment this tart ingredient appears at the farmer’s market. If you can’t get enough of this seasonal treat, don’t worry, you can freeze rhubarb to enjoy its unique flavor even when it’s out of season!
Just remember to remove the rhubarb leaves, as they are not safe to eat due to their high oxalic acid content. Toss them in the compost pile and focus on those vibrant, delicious stalks instead.
This smoothie makes for a refreshing morning boost or a tasty snack throughout the day, and its pretty pink hue is sure to bring a smile to your face!
Quick Tip For Freezing Rhubarb
When it is rhubarb season save that tart rhubarb! To freeze rhubarb, simply wash and chop the rhubarb stalks into 1-inch pieces. Spread them in a single layer on a baking sheet and freeze for 1-2 hours until firm. Then, transfer the frozen pieces to airtight freezer bags, removing as much air as possible before sealing. Label the bags with the date, and store them in the freezer for up to a year!
Tools
Vitamix Blender or another high-powered blender
Ingredients In This Strawberry Rhubarb Smoothie
Rhubarb: Cooked rhubarb, prepared as a rhubarb compote or jam, adds a tangy sweetness to your smoothie.
Frozen Strawberries: While frozen strawberries provide a convenient chill, you can also use fresh strawberries. Just add a few ice cubes to keep the smoothie thick and cool.
Coconut Water: This adds a subtle sweetness and a hydrating boost, perfectly complementing the tartness of the rhubarb and strawberries.
Orange Juice: This adds more flavor, sweetness, and depth.
Add-ins
Protein: Enhance your smoothie with a protein boost by adding pumpkin seeds, protein powder, or collagen.
Fiber: Incorporate chia or flax seeds for an extra fiber kick that supports digestion.
Flavor: Sweeten and elevate the taste with a drizzle of maple syrup, a scoop of ice cream, or a splash of pomegranate juice for a unique twist.
Substitutions
Strawberries: If you want to switch things up, or don’t have strawberries, try using fresh fruits such as raspberries, cherries, or blackberries.
Liquid: For a creamy smoothie, opt for coconut milk, or another creamy plant-based milk.
Step-By-Step Instructions
This recipe is super easy to make.
Blend the Ingredients: In a blender, combine the cooked rhubarb or rhubarb jam, frozen strawberries (or fresh with ice), coconut water, and any optional protein, fiber, or flavor ingredients you’d like to add.
Adjust Consistency: Blend until smooth. If the smoothie is too thick, add a little more liquid until you reach your desired consistency.
Taste and Adjust: Taste your smoothie and adjust the sweetness or flavor as needed by adding honey, ice cream, or pomegranate juice.
A Variation
Transform your morning smoothie into a deliciously thick smoothie bowl by reducing the amount of liquid, making it so thick you can spoon it up! Pour the thickened smoothie into a bowl and top it with your favorite toppings, such as sliced sweet strawberries, crunchy nuts, seeds, and a sprinkle of granola.
Serving Suggestions
Pour the smoothie into a glass or bowl, adjusting the liquid as needed to find the right consistency. For a thicker smoothie bowl, reduce the liquid to create a delightful texture that you can enjoy with a spoon.
I love to serve this recipe as a light breakfast or as a complement to a heartier morning meal. It pairs wonderfully with avocado toast, waffles, or a savory quiche!
Additionally, this smoothie makes a fantastic snack, providing a tasty way to add more fiber and fruit to your diet throughout the day. Enjoy!
Dietitian Approved Recipe
This Strawberry Rhubarb Smoothie is a healthy addition to a balanced diet. It offers a delightful blend of flavors while providing essential nutrients. With its combination of fruits and vegetables, this smoothie is packed with vitamins, minerals, and antioxidants that support overall health.
To enhance the nutritional profile and make this smoothie more satisfying, I recommend adding protein powder, such as collagen, which can aid in muscle recovery and promote skin health. Additionally, incorporating crunchy seeds like chia seeds not only boosts the fiber content but also provides healthy omega-3 fatty acids, which are beneficial for heart health.
This recipe is not just delicious; it’s a practical way to incorporate more fruits and fibers into your diet, making it an excellent choice for breakfast, a snack, or a light meal.
This Rhubarb Smoothie is a magnificent combination of sweet and sour. The frozen berries, rhubarb compote, cocnut water, and orange juice make a brilliant beverage.
If you haven't already, cook the rhubarb to make a compote or jam. Let it cool.If you haven't already, cook the rhubarb to make a compote or jam. Let it cool.
Adjust Consistency:
Blend until smooth. If the smoothie is too thick, add a little more liquid until you reach your desired consistency.
Taste and Adjust:
Taste your smoothie and adjust the sweetness or flavor as needed by adding honey, ice cream, or pomegranate juice.
If you’re looking for a quick and healthy breakfast option that’s both satisfying and delicious, fruit parfaits are the perfect grab-n-go breakfast.
This is one of my favorite simple recipes for busy mornings because it’s nutritious and incredibly easy to make. Packed with layers of fresh fruit, creamy yogurt, and crunchy granola, these parfaits offer a balanced meal to kick-start your day.
Plus, starting off with a healthy breakfast can help trigger more good choices throughout the day.
Why I Love This Fruit Parfait Recipe
With busy mornings, easy breakfast recipes are a must! Quick meals are especially important when breakfast is considered the most important meal of the day.
I love this fruit parfait recipe for several reasons:
Keeping Things Simple: A simple breakfast recipe makes my life easier.
Meal Versatility: It can be enjoyed as a healthy dessert, a quick snack, a filling breakfast, or even prepped ahead for busy days. Whether you’re craving something light or need a more substantial option, this recipe adapts to your needs while keeping you fueled with a perfect balance of protein, fiber, and healthy fats.
Pair this recipe with avocado toast or overnight oats for extra fiber.
A Summer Favorite:During the summer months, I love to include fresh strawberries or other berries I picked up from the market.
Endless Combinations: You can easily customize this parfait by switching up the fruit, yogurt, or even adding fun toppings. There are endless possibilities to keep it exciting. More on this later.
Ingredients In This Easy Yogurt Parfait Recipe
Yogurt: Plain Greek yogurt works best for its thick, creamy texture. Whole milk Greek yogurt is my go-to for an extra-rich consistency compared to regular yogurt.
Fruit: Fresh fruit-like berries are perfect, or for a twist, try using a delicious lemon rhubarb jam paired with strawberries.
Crunchy Granola: Use homemade granola or your favorite store-bought variety for a satisfying crunch.
Optional Add-Ons:
Sweetness: For extra flavor, add a touch of maple syrup, honey, or a drizzle of peanut butter.
Extra Crunch: Sprinkle on graham crackers, pumpkin seeds, or chia seeds for added texture.
Step By Step Instructions
Step 1: Start with the yogurt layer
Spoon about 1/4 cup of yogurt into the bottom of your jar or glass.
Step 2: Add granola
Sprinkle 1-2 tablespoons of granola on top of the yogurt.
Step 3: Repeat the layers
Add another yogurt layer, followed by a few more tablespoons of granola.
Step 4: Top it off
Finish with a final layer of yogurt, then add fresh fruit, a drizzle of honey, or other toppings if desired.
Serving Suggestions
This versatile fruit parfait can be enjoyed in several ways:
Filling Breakfast: For a quick and satisfying start to your day, layer your yogurt, fruit, and granola in a bowl or mason jar for an easy grab-and-go option.
Wholesome Snack:It’s the perfect mid-day pick-me-up, providing protein, fiber, and healthy fats to energize you.
Healthy Dessert: Serve this parfait to satisfy your sweet tooth without the guilt. It is a lighter, refreshing alternative to traditional desserts.
Great for Meal Prep: Make several parfaits ahead of time and store them in the fridge for an easy grab-and-go option during busy mornings or for a quick snack.
Tip: To prevent soggy granola, wait to add it just before serving. If you’re prepping parfaits ahead of time, store the granola separately and sprinkle it on top when you’re ready to enjoy your parfait.
Variations For Homemade Parfaits
Yogurt: Swap the type of yogurt for regular or flavored varieties like vanilla yogurt.
Fruit: Mix it up with fruits like kiwi, mango, cherries, raspberries, or pineapple for a burst of flavor.
Granola: Try different types of granola, whether homemade or store-bought. Options like grain-free, vanilla, or chocolate ginger granola can add a unique twist.
Some Combinations:
As promised, here are a few of my favorite fruit parfait combinations to inspire you:
Tropical Crunch: Coconut yogurt with pineapple and mango, topped with coconut granola.
Chocolate Berry: Honey yogurt with fresh berries such as raspberries or blackberries, finished with chocolate granola and chocolate chips.
Blueberry “Pancakes”: Plain yogurt with fresh blueberries, topped with vanilla or maple granola, and a drizzle of maple syrup.
How To Store
To keep your fruit parfaits fresh, store them in airtight containers or mason jars in the fridge for up to 3 days.
For meal prep, layer yogurt and fruit first, then add the granola just before serving to prevent it from getting soggy. If you’re in a rush, you can pack the granola separately and sprinkle it on when you’re ready to enjoy.
A Dietitian-Approved Recipe
This fruit parfait is dietitian-approved because it offers balanced nutrition with protein, healthy fats, and fiber-rich carbs. It’s perfect for meal prep and portion control, allowing you to prepare servings in advance while staying on track with your nutrition. Plus, it’s customizable to fit various dietary needs, making it an easy, healthy choice for any meal.
Like This Simple Recipe of Homemade Yogurt Parfaits? Try These Delicious Breakfast Recipes!
