Apple Pie Parfait

October 21, 2014

Clearly, there is every reason why to embrace Autumn for what it is and hold onto it for every last minute we have of it! My house is fully decorated with Fall happening in FULL effect. To match that same vibe we've got going, we made Apple Pie Parfait in dessert shot glasses for breakfast the other day. Absolutely mind-blowing.

 

I will post DIY information on my holiday decor later. The spirit of giving all around me and love flowing within me. Having just got back from the Hillsong Conference in NYC, I am fully ready to take on God's plan for me in this season. He always has something up His sleeve and always full of blessings in store.

 

Apple Pie Parfait was just right for the day of heading out to the Big Apple, if you know what I mean. (Pun intended) We had this before taking a drive to Miami to see the family, drop off the boy with his sitter and take our flight to NYC. This was perfect for that trip! Delicious cottage cheese topped with caramelized sweet apples that I spiralized topped with healthy, no sugar added loving and some honey. This is a great treat for the season.

 

 

I have been enjoying decorating a lot lately and it seems to be the season for all things burlap, twine, and pine cones. I wanted twine for so long but all I could get my hands on was burlap last year when we prepared to head out to Baltimore. This year, I have been searching incessantly for a roll of twine. Twine is cute and rustic and makes all things woodsy and nostalgic.

 

Little did I know that I had it under my nose the whole time and in different colors. Options?! I never thought twine had options because I was starting to believe twine didn't exist and only food bloggers/photographers that are absolute experts had a connect to get them. I mean, you know the people who have a guy that has a guy that has a guy that can do all things happen, like get twine? I thought that's the only way I'd find it. Low and behold, I found it at my local Dollar Tree. Yes, you read that right. Dollar Tree.

 

 

You better believe that Mrs. DIY Freak Show has come out of the bag with her handy dandy twine, burlap, and who knows what else comes out of my drawers of goodies in my creative corner. This Apple Pie Parfait was the first of many, many more experiments and DIY projects to be wrapped full of the love and joy that brings twine. Autumn and Winter will be absolutely fantastic with all that will come of my twine-tivities which I will bring to the table.

 

Fret not, as I shall make sure I post about all my wonders and ideas during this lovely season for all you to see. Every dish and dessert, every DIY home decor, abandoning not the wine bottles wrapped in twine. I cannot wait to show you what I have in store. Sometimes all you need is to do is take a step back to take in all the stuff around you and use it for purposes other than the ones they were made for.

 

This is how all of my DIY projects grow to have life. I take that step back and I acknowledge that everything in life has double meanings and a second purpose. When I follow through with that, I find I can appreciate life more for knowing I have a God who created such complexities for us to figure out and He makes sure to give us the tools to do so. I am so blessed.

 

Oh yeah, eat this Apple Pie Parfait. Now!

 

XO

 

Apple Pie Parfait

 

Sometimes breakfast can be boring. With these Apple Pie Parfait servings, you will get a full belly of sustenance and love.

 

 

 

 

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

 

 

 

 

Ingredients

 

Instructions

  1. Remove stems from apples. Spiralize. Cut into smaller noodles with scissors.

  2. Grease skillet with coconut oil. Cook apple noodles with coconut sugar and cinnamon. Remove when golden.

  3. Toast rolled oats on the same skillet used for the apple noodles.

  4. In a small bowl, mix yogurt with honey and vanilla.

  5. Pour about a ¼ cup of honey yogurt into each dessert glass. Top with glazed apple noodles. Garnish with toasted oats.

  6. Serve.

Notes

* I used Chobani for this recipe.

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