Chocolate Strawberry Yogurt Parfaits

My Chocolate Strawberry Yogurt Parfaits are the perfect no-bake treat to start or end your day! Summer berries are layered with healthy chocolate yogurt, making it a fun dessert or a decadent breakfast. 

Chocolate Strawberry Yogurt Parfaits // treatswithatwist.com

To me, summer has slammed in full force. It’s been around 100 degrees here and I’m m-e-l-t-i-n-g!!!

I took the kids (that I nanny) to the zoo yesterday morning, and by 10am I was in one of those “hurry and look at that animal so we can GO” moods. Needless to say, we didn’t get out of there for another 40 minutes. Sheesh! Pregnant me just can’t take it.

And, because I’m pretty sure you’re feeling it like I am I’m bringing you an awesome no-bake recipe!

My Chocolate Strawberry Yogurt Parfaits make a rich and fun breakfast, but they also pass as dessert, easy peasy. If your husband is like mine, call it pudding.

Chocolate Strawberry Yogurt Parfaits 1

Chocolate Strawberry Yogurt Parfaits 3

But I love that I have this chocolaty, creamy, fresh dessert up my sleeve that highlights summer berries and is a healthy way to end the evening. It’s perfect for the Fourth of July, because any berry would be fabulous here. And ending a barbecue-filled day with an easy dessert is just the way to go in my book.

If you love darker, richer chocolate, just add more cocoa. If you love sweeter chocolate, add a touch more maple. This is so versatile, so play around with it. And I love whipping up this double batch to keep in the fridge for a couple desserts during the week.

Chocolate Strawberry Yogurt Parfaits 2

Chocolate Strawberry Yogurt Parfaits // treatswithatwist.com

Chocolate Strawberry Yogurt Parfaits 4

Time to make some Chocolate Strawberry Yogurt Parfaits, right? Yes. 

Chocolate Strawberry Yogurt Parfaits
My Chocolate Strawberry Yogurt Parfaits are the perfect no-bake treat to start or end your day! Summer berries are layered with healthy chocolate yogurt, making it a fun dessert or a decadent breakfast. (makes 2 parfaits)
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Ingredients
  1. 1 cup 2% or full fat Greek yogurt
  2. 2.5 Tbs. cocoa powder
  3. 1.5 Tbs. maple syrup
  4. 1 tsp. vanilla extract
  5. 4-5 large strawberries
Instructions
  1. In a bowl, combine all of the ingredients except for the strawberries. Mix well until completely smooth and chocolaty. Taste, if you like a richer chocolate, add more cocoa.
  2. Rinse strawberries. Chop into small pieces.
  3. In parfait bowls, layer chocolate yogurt and strawberries. Eat, enjoy!
Notes
  1. Parfaits can be made and put in the fridge to eat later. You can keep them for up to 4 days in the fridge.
  2. Don’t use fat free Greek yogurt. It adds too much tang, taking away from the richness needed for the chocolate flavor.
Treats With a Twist http://www.treatswithatwist.com/wp/
For more strawberry-filled goodness for the Fourth, try this, these, and this

I used these Weck jars! Love them. (not sponsored, just an affiliate link)

Strawberry Stuffed English Muffin French Toast

Strawberry Stuffed English Muffin French Toast is a fun, creative breakfast that comes together in a matter of minutes. Creamy strawberry filling nestles into the nooks and crannies of a gluten-free English muffin, and it’s all dredged in a sweet egg soak and seared off like traditional French toast. Breakfast will never be the same again!

strawberry stuffed french toast // treatswithatwist.com

Lately I’ve had a fixation on French toast.

French toast used to be my go-to breakfast whenever we went to a breakfast place. I used to go all out on some French toast.

But I haven’t had it in years. It always sounds good, but I just can’t bring myself to order it. Plus, being gluten free, there’s rarely a place I could actually eat it.

Anyways, the fixation has gotten pretty intense lately. Just the thought of a hunk of bread, an eggy soak, crisp outside with soft custard-like inside, a sprinkling of powdered sugar, a drizzle of maple syrup…it’s enough to make a girl swoon.

So, what’s better than French toast? Stuffed French toast.

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And what’s an awesome bread filled with nooks and crannies that would cradle some filling like a champ? English muffins.

And I know they make gluten free English muffins. So, bingo!

My filling is super simple: I’ve mixed two parts whole strawberry fruit jam with one part cream cheese. The amount I’ve made in the recipe makes enough for 2, but the egg soak is enough for more like 4, so if you want to, make more!

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strawberry stuffed french toast 4

So run out and grab some English muffins and get ready for an impressive breakfast! 

Strawberry Stuffed English Muffin French Toast
Strawberry Stuffed English Muffin French Toast is a fun, creative breakfast that comes together in a matter of minutes. Creamy strawberry filling nestles into the nooks and crannies of a gluten-free English muffin, and it’s all dredged in a sweet egg soak and seared off like traditional French toast. Breakfast will never be the same again! (makes 2 portions)
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Ingredients
  1. 2 Tbs. strawberry jam
  2. 1 Tbs. cream cheese (reduced fat)
  3. 1 egg
  4. 1 egg white
  5. 1 tsp. vanilla extract
  6. 2 tsp. maple syrup
  7. 1 Tbs. unsweetened almond milk
  8. pinch of salt
  9. 2 English muffins* (I used gluten free)
  10. toppings: powdered sugar, pure maple syrup, strawberries
Instructions
  1. In a small bowl, stir together strawberry jam and cream cheese until well mixed.
  2. In a separate bowl with a broader base, whisk together egg, egg white, vanilla, maple syrup, almond milk and salt.
  3. Use a small knife to cut a small slit in the side of the English muffins (some may already have a slice started). Cut in to the middle, but not through the other side, so you can fill the muffin. Divide the strawberry and cream cheese filling between the two muffins, carefully spooning it into the slit you’ve cut.
  4. Place the stuffed English muffins in your egg batter to soak for a few minutes, flipping them so they soak on both sides.
  5. Heat your pan with a bit of nonstick spray over medium-low heat. Once heated, place the soaked and stuffed English muffins into the pan to cook on the first side. Apply a lid and let cook for 2-3 minutes or so, ensuring they don’t burn. Flip, cover and let cook on the second side.
  6. Serve immediately. Top with a bit of powdered sugar, syrup and strawberries! Enjoy!
Notes
  1. *Try to buy the English muffins that aren’t already fully split apart. I have used some from my local farmers market and also have purchased some in the freezer section of my grocery store. If frozen, warm up in the microwave gently to defrost.
Treats With a Twist http://www.treatswithatwist.com/wp/

Chocolate Chipper Banana Bread

My Chocolate Chipper Banana Bread is moist, delicious, gluten free, and is made with absolutely no butter! The secret ingredient will blow your mind, but you’d never even know it was there! 

Chocolate chipper banana bread // treatswithatwist.com

So did you see on Instagram that I was in Virginia at Sabra headquarters? 

I want to say right now, PLEASE don’t run and hide! Just hear me out. 

Hummus is a creamy dip. It’s made of chickpeas and tahini. It’s the perfect substitute for butter in baked goods that contain chocolate and spices! 

You know how “black bean brownies” and “chickpea blondies” were this huge fad? Well, let’s just keep that going here. I’m using no butter and slipping in some Original Sabra Hummus. And I promise you, my husband had NO clue and has already eaten half of the loaf. [side note: I HATE the word "loaf"]

You still here? You still intrigued? Good!

Now this Chocolate Chipper Banana Bread is the bomb! I followed my grandma’s recipe, but made a few swaps to keep it gluten free. I also added a bunch of delicious spices, because those are just delicious. And then, chocolate! I took a Pounder block from Trader Joe’s and “shaved” off a bunch to fold into the batter. That way, you get just chocolatey melty flecks throughout the banana bread.

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And just in case you didn’t get enough chocolate inside, I drizzled some on top. I mistakenly wrote “optional” in the directions. Such a mistake. NOT optional. Just do it. 

Can’t wait until you try this Chocolate Chipper Banana Bread…and start thinking of hummus in a whole other light! 

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Chocolate Chipper Banana Bread
This Chocolate Chipper Banana Bread is moist, tender, and deliciously gluten free. It is studded with dark chocolate and then drizzled with an extra dose. The secret ingredient keeps the banana bread moist without any butter! (makes one 9x5" loaf)
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Ingredients
  1. ½ cup original (plain) hummus
  2. ¾ cup raw sugar
  3. 2 eggs
  4. 3 large overripe bananas, crushed
  5. 2 tsp. vanilla extract
  6. 1 tsp. cinnamon
  7. ¼ tsp. cardamom
  8. ¼ tsp. nutmeg
  9. 2 cups (minus 2 Tbs) gluten free flour blend
  10. 2 Tbs tapioca starch (or potato or corn)
  11. 1 tsp. baking soda
  12. ½-3/4 cup “shaved” dark chocolate*
  13. optional: extra chocolate for drizzle
Instructions
  1. Preheat your oven to 325 degrees F. Spray a 9x5” loaf pan with nonstick spray.
  2. In the bowl of your mixer combine the hummus and sugar. Beat for 1 minute, until creamy, on medium speed. Add the eggs and beat until combined. Then, add the banana and vanilla and continue to mix.
  3. Slow or stop your mixer. Add the spices, flour, starch, and baking soda. Mix slowly until almost combined. Add the chocolate and finish mixing until just combined.
  4. Pour the batter into your prepared pan. Bake for 1 hour, checking for doneness (when a toothpick comes out clean).
  5. Let the banana bread cool on a wire rack before turning out of the pan. Then let cool completely.
  6. Optional: melt chocolate (I used a few Tbs) and drizzle over the top. Let that set. Then, wrap your banana bread well with plastic wrap. Serve when you’re ready!
Notes
  1. Banana bread can be kept, wrapped in plastic wrap, on the counter for 3 days, in the fridge for 5 days or you can freeze any extras.
  2. *I use a block or bar of chocolate and chop it with a knife so it’s very fine. This way the chocolate melts into the banana bread.
Treats With a Twist http://www.treatswithatwist.com/wp/
Note: this recipe was sponsored by Sabra. As a Tastemaker I was asked to make a few recipes with hummus, but all of the opinions and decisions were up to me. 

Strawberry Cashew Smoothie

This Strawberry Cashew Smoothie is inspired by fresh, local juice companies, made of a small handful of ingredients for a purely delicious drink. Strawberries and cashews or almonds combine for a refreshing snack you can feel good about. 

Strawberry Cashew Smoothie // treatswithatwist.com

Before I pour my heart out about this smoothie, I have to take a quick side-step and say a huge THANK YOU. All of your comments on my Surprise post meant so much to my husband and myself. I meant it when I said if anybody needs to email me about the topic, I am an open book and listening ear. Thank you, I feel so loved.

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This smoothie! It is SO simple, and that’s the true beauty of it. It is inspired 100% by a smoothie I picked up in a beautiful glass bottle while I was traveling over Memorial Day weekend. I stopped at a local farmers market, saw fresh juices and just had to have a couple. This one had such a simple list of ingredients and looked so creamy and delicious.

The original smoothie was made with almonds, but I only had cashews in my pantry, so that’s what I went for. You can totally substitute almonds and I’m sure it would be amazing.

Strawberry Cashew Smoothie 1

My Strawberry Cashew Smoothie is only sweetened with pure maple syrup, just to highlight the delicious strawberries. You could throw in a couple of dates if you have them, but maple syrup is more often found in my fridge.

Strawberry Cashew Smoothie 2

Lastly, I added a pinch of black Hawaiian sea salt. I picked this sea salt up while I was shopping Boulder at Blend Retreat with my beautiful mermaid friend, Kait. She and I were testing tons of raw salts (ie eating salt by the palm-full) and she told me I had to buy this one! Done. I love how it just melts into things and adds a pleasantly sharp saltiness. You only need a pinch. BUT if you’re not a salt-aficionado, a pinch of sea salt or Kosher salt will do just fine. Just don’t leave it out, because you need the balance. 

Strawberry Cashew Smoothie 5

Strawberry Cashew Smoothie
This Strawberry Cashew Smoothie is inspired by fresh, local juice companies, made of a small handful of ingredients for a purely delicious drink. Strawberries and cashews or almonds combine for a refreshing snack you can feel good about. (makes 1 smoothie)
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Ingredients
  1. 1/3 cup raw cashews
  2. ¾ cup (a large handful) rinsed strawberries
  3. 2 tsp maple syrup
  4. pinch of sea salt
  5. 1 ½ cups filtered water
Instructions
  1. Combine all of the ingredients in your blender and blend. Taste the smoothie, if you need more sweetness then add more maple syrup.
  2. Pour into a glass, enjoy!
Notes
  1. Drink smoothie right away, or store in a glass jar (with lid) in the fridge for up to 3 days.
Treats With a Twist http://www.treatswithatwist.com/wp/
Note: this is not a sponsored post. I blended this smoothie in my Blendtec blender, but you can use whichever blender works for you. If you want to check out a Blendtec and find one for your home, click on one of the Blendtec ads to your right in my sidebar (I am an affiliate, and you’ll get free shipping!). 

Fresh Ginger Green Juice

I’m so excited to share with you how I’ve been making green juices at home! Oh, and I don’t use a juicer, so you don’t need one either! This Fresh Ginger Green Juice is my favorite lately, and I know it will be yours too! 

Fresh Ginger Green Juice // treatswithatwist.com  

Green juices are so nutrient dense and refreshing, but buying them is SO expensive. You can rack up quite the bill at the juice bar. For that same price, you can buy bundles of produce and make so many more juices at home.

I don’t own a juicer! Here is the key. And, I pretty much refuse to own a juicer. I have so many specialty appliances that I can’t possibly fit one more into my house. Plus, with avoiding my food processor because of the plentiful pieces you have to clean when you use it, a juicer falls in the same mindset category for me.

So, here’s how I make juices quite simply at home: in my blender*!
With the help of a strainer, you can turn a weird, somewhat unappealing mixture of fruits and veggies into a clear, refreshing juice. Just use a spatula to help press the juice through the pulp.

A lot of people save the pulp. They like to make veggie crackers out of it or bake it into zucchini bread. Good for them. I’m not one of those people. Frankly, I’m a garbage disposal kind of gal. I just can’t save one more thing.

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My Fresh Ginger Green Juice is my favorite combination lately, and I’ve been drinking it every single morning. It has a light flavor, reminds me of Springtime, and has wonderful digestive aides in it. Ginger and lemon are stomach-soothing, apple is crisp and bright, and the cucumber and spinach give it such a lovely hue. I’ve even added yellow bell pepper and parsley, some mornings.

I’ll explain why I added water, because I know you’re going to ask. When I buy a green juice, I typically pour ½ of it into a glass, fill the glass with water and ice, and end up with 2 glasses. I’m just bypassing that process here. Plus, when you make it in a blender, you need liquid to get it going. Where most green juices are filled the rest of the way with apple juice, filling it with water helps cut down the sugar but keep all of the benefits.

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I love sipping this juice right after breakfast to really get my day started on a good foot. Last Friday I sipped it throughout my yoga class, because it was refreshing, but not too powerful tasting, which can be off-putting during exercise. 

Fresh Ginger Green Juice // treatswithatwist.com

Fresh Ginger Green Juice
Fresh Ginger Green Juice is my favorite at-home juice lately! I'll show you just how to make this juice house staple at home, without a juicer! The time and money savings are outstanding, and you'll be sipping green juice in no time. (makes 1 juice)
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Ingredients
  1. ½ lemon
  2. ½ apple (I like Fuji)
  3. ½” fresh peeled ginger
  4. ¼ cucumber
  5. 1 cup baby spinach
  6. 1 ½ cups filtered water
Instructions
  1. Squeeze the lemon into the blender basin. Add the apple (cut it into a few large chunks), ginger, cucumber, spinach and water. Blend on medium high speed for 10-20 seconds, or until the juice is brightly colored.
  2. Pour the juice through a strainer, into a cup, using a silicone spatula to help press the juice through the strainer.
  3. Add ice if desired, enjoy!
Treats With a Twist http://www.treatswithatwist.com/wp/
*I make this juice in my Vitamix or my Blendtec. I own both, so if you have questions about either just let me know! This is not a sponsored post. These links are affiliate links. I also own a Bullet blender, but I wouldn’t recommend that for this recipe.