Purple Parfait Eater.

Sure I love a smoothie as much as the next gal but I’m sorry but a glass of pureed fruit just doesn’t cut it for me breakfast-wise. I require a breakkins with a bit more in the way of whole grains, protein and healthy fats. THUS the breakfast smoothie parfait was born.


Make your favourite fruit smoothie but add in some protein powder and then layer in a tall glass with whole grain cereal. Whoof that was a tricky one to explain.

In today’s glass:

  • Basic blueberry smoothie (frozen berries blended with silken tofu or yogurt, vanilla almond milk and 1/2 scoop protein powder)
  • Puffed wheat
  • Millet rice crisp cereal 
  • 1/2 sliced banana
  • Almond butter “whipped cream” (Vegan option)**
**Recipe after the jump
I am almost out of almond butter (sad!) so this was my trick to make those last few tablespoons “spread” throughout the week. Ahem…Sorry about that.
Almond Butter Whipped Cream
Inspired by Heather’s Almond Butter Sauce.
  • 1/4 cup almond butter
  • 1/3 cup silken tofu (or thick greek yoghurt)
  • 1/4 cup almond milk or more if needed
  • sweetener if desired
  • cinnamon
Blend (a hand blender works great but any should do) for a few minutes until fluffy and smooth.
Leave a comment


  1. Such a pretty breakfast, and you can never go wrong with almond butter whipped cream…on anything…especially when it’s purple. 🙂

    • I really couldn’t agree more.

      Although I must say I had a good chuckle at your recent use of the phrase “downing bowls of stevia whipped air.” Nothing like a little reality check to keep you humble and laughing at yourself for eating bowls upon bowls of almond milk/silken tofu pudding. 😉 That Summer’s one lucky gal to have such a self-reflective role model like you around!


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