Ingredients:

Nut and Seed Crumble:

• 1 egg white
• 1 teaspoon sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon olive oil
• 1/4 cup sliced almonds
• 2 tablespoons sunflower seed kernels
• 1 tablespoon sesame seeds

Salad:

• 1/2 cup full-fat plain Greek yogurt
• 2 teaspoons honey
• 1/2 teaspoon vanilla extract
• 1 ruby red grapefruit
• 1 blood orange
• 1 naval orange

Instructions:

1. Preheat your own to 350 F and line a small baking sheet with parchment paper.
2. While the oven is heating, mix the egg white, sugar, cinnamon, oil, and salt in a medium bowl. Add the almonds, sunflower seeds, and sesame seeds and continue stirring.
3. Spread the mixture evenly on a baking sheet and let it back for 15 minutes, until it starts to turn golden.
4. Mix the yogurt, honey, and vanilla in a small bowl and spread it onto four salad plates in a thin layer.
5. Cut the tops and bottoms of the fruit and cut away the peel and white bits. Slide the knife between the thin white membranes between the segments of the fruit and get rid of the membranes.
6. Place the fruit on to of the yogurt and sprinkle the nut crumble.
7. Serve immediately.

The post Breakfast Obessesion: Citrus Salad With Yogurt & Seedy Nuts appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Ingredients

• 1/4 cup all-natural peanut butter
• 1/4 cup honey (use coconut palm syrup if vegan)
• 1 teaspoon vanilla extract
• 1 1/2 cups rolled oats
• 2 tablespoons chia seeds
• 2 cups nonfat plain Greek yogurt
• 2 tablespoons low sugar raspberry jam
• 1 large banana, sliced
• 1/2 cup fresh raspberries or berries of choice
• Optional: drizzle of honey

Instructions

• Preheat oven to 325 degrees F. Line a medium baking sheet with parchment paper.
• Put the peanut butter, honey and vanilla extract into a small pan and place over low heat. Mix until everything is warm. Transfer to a medium-size bowl.
• Fold in the oats and chia seeds and mix well. Spread the oats mixture over the baking sheet and bake.
• Stir after 7 minutes to prevent burning and continue baking for another 3-7 mins until golden brown.
• Let the granola cool. You can keep it stored for up to 3 weeks.
• For the parfaits, in a bowl or small mason jars layer ¼ cup of yogurt, ½ tablespoon of jam ¼ cup of granola and then another ¼ cup of yogurt. Top with more granola and a few banana slices and raspberries. Serve immediately.

The post The Chia and Peanut Butter Granola Parfait is The Best Breakfast You Can Have appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Ingredients:

Nut and Seed Crumble:

• 1 egg white
• 1 teaspoon sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon olive oil
• 1/4 cup sliced almonds
• 2 tablespoons sunflower seed kernels
• 1 tablespoon sesame seeds

Salad:

• 1/2 cup full-fat plain Greek yogurt
• 2 teaspoons honey
• 1/2 teaspoon vanilla extract
• 1 ruby red grapefruit
• 1 blood orange
• 1 naval orange

Instructions:

1. Preheat your own to 350 F and line a small baking sheet with parchment paper.
2. While the oven is heating, mix the egg white, sugar, cinnamon, oil, and salt in a medium bowl. Add the almonds, sunflower seeds, and sesame seeds and continue stirring.
3. Spread the mixture evenly on a baking sheet and let it back for 15 minutes, until it starts to turn golden.
4. Mix the yogurt, honey, and vanilla in a small bowl and spread it onto four salad plates in a thin layer.
5. Cut the tops and bottoms of the fruit and cut away the peel and white bits. Slide the knife between the thin white membranes between the segments of the fruit and get rid of the membranes.
6. Place the fruit on to of the yogurt and sprinkle the nut crumble.
7. Serve immediately.

The post Breakfast Obessesion: Citrus Salad With Yogurt & Seedy Nuts appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Ingredients

• 1/4 cup all-natural peanut butter
• 1/4 cup honey (use coconut palm syrup if vegan)
• 1 teaspoon vanilla extract
• 1 1/2 cups rolled oats
• 2 tablespoons chia seeds
• 2 cups nonfat plain Greek yogurt
• 2 tablespoons low sugar raspberry jam
• 1 large banana, sliced
• 1/2 cup fresh raspberries or berries of choice
• Optional: drizzle of honey

Instructions

• Preheat oven to 325 degrees F. Line a medium baking sheet with parchment paper.
• Put the peanut butter, honey and vanilla extract into a small pan and place over low heat. Mix until everything is warm. Transfer to a medium-size bowl.
• Fold in the oats and chia seeds and mix well. Spread the oats mixture over the baking sheet and bake.
• Stir after 7 minutes to prevent burning and continue baking for another 3-7 mins until golden brown.
• Let the granola cool. You can keep it stored for up to 3 weeks.
• For the parfaits, in a bowl or small mason jars layer ¼ cup of yogurt, ½ tablespoon of jam ¼ cup of granola and then another ¼ cup of yogurt. Top with more granola and a few banana slices and raspberries. Serve immediately.

The post The Chia and Peanut Butter Granola Parfait is The Best Breakfast You Can Have appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.