“candy corn” parfait

hey guys! apparently it’s been over five months since my last post *gasp* i’m back in school, and i worked two jobs over the summer, so that’s why, but i’m going to try to make time for at least one post a week.

first, some life updates: as you can see in my menu (like my new theme?), i have created a fitness account on instagram!! follow me if you want workout and food inspiration, and join me on my journey. in other social media related news, i deleted my facebook account (permanently) because i feel it has gotten to a point where, as much as we want to deny it, it lives up to its stereotype of being a waste of time and a cause of bullying and stress. i’ll add a link here when i write a post about it later this week. finally, i have become part of the marketing team for the university of mary’s collegiate deca chapter, marauders on business. if you currently go or went to umary, follow us on instagram, twitter, and facebook for all the updates!

now to the point of this post: i have been obsessed with lifestyle videos on youtube recently, so over fall break i redid my room and made a lot of tasty fall inspired recipes!! i’m going to share one i adapted from caitlin shoemaker (ig: @frommybowl). her video shows how to make a candy corn themed parfait that has the colors of the sadly nonvegan childhood treat we all know and love, and tastes like fall in a jar. i changed the recipe slightly to use vegan yogurt instead of homemade vegan whipped cream for two reasons: i’m lazy, and “parfait” equals “yogurt” in my brain.

this tasty fall treat looks even better on my mom’s cute dining room table!!

ingredients: two frozen bananas, two fresh ripe bananas, 1/2 tsp turmeric, 1/4 cup chia seeds, 3/4 cup plant milk or water, 1 tsp pumpkin pie spice, 1/2 tsp vanilla extract, 1/2 tbsp maple syrup (organic tastes better!), 1/2 cup pumpkin puree, vegan vanilla yogurt (i used the “so delicious” brand).

directions: for the yellow banana ice cream layer, blend the fresh bananas until smooth, then chop the frozen bananas and blend them in as well. blend in the turmeric and add more if needed to achieve a yellow color. the turmeric will change the color of the ice cream without changing the flavor. you can add vanilla extract here if you don’t like the taste of plain banana ice cream. place in the freezer. for the orange pumpkin chia pudding layer, mix the chia seeds, plant milk, pumpkin pie spice, vanilla extract, maple syrup, and pumpkin puree in a glass container and refrigerate for at least an hour. this layer can also be prepared the night before for a thicker texture. once the banana ice cream and chia pudding are the right consistency, layer them in a mason jar, then add the yogurt on top for the white layer. serves two in mason jars, or four in small glasses.


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