I'm obsessed with anti inflammatory diet breakfast parfaits lately! They are so simple to make and they make a good healthy grab and go breakfast, or snack all throughout the week. I make them all up on a weekend, and then store them, covered in individual glass dishes, taking one out each day.
Anything I can do to make my meals simple and easy throughout a busy week is awesome in my book!
This time I used comfort food pumpkin, mixed with the staples: coconut cream and gelatin, added a couple touches of flair and voila!
Pumpkin Breakfast Parfaits
1 can pure pumpkin
1 can coconut cream
1 Tbp gelatin
2 Tbsp maple syrup
1 tsp cinnamon
1 tsp ginger
1/4 tsp mace (like nutmeg, but isn't a seed, so it's suitable for those on AIP. If you are not following an anti-inflammatory diet like AIP, you can use nutmeg)
Mix all ingredients together and heat until warm and well mixed.
Pour into individual serving cups.
For the pear topping:
1 pear, seeded and diced
Saute in 1/4 cup water, 2 tbsp coconut oil, 2 tbsp coconut butter (optional) and tsp cinnamon until tender. Place a spoonful of pears on top of each dish.
Cover and refrigerate at least four hours.
I like to use Pyrex or Anchor Hocking dishes because they are glass not plastic and I can cover them to make individual size servings, perfect for grab and go as well!