Trail Mix Parfaits

I have to admit, I’ve not been doing a lot of recipe creating lately. With the book editing and recipe testing process, I think I’ve caught a case of creativity burnout. When this happens, I know it’s time to break out my cookbooks and open up my pinterest boards and go back to where my passion for cooking began: following recipes. Following a good recipe is like doing a puzzle. Corners go here,  edges go there, this piece goes here, this piece goes there … and before you know it you’ve methodically created something new and complete … and lovely … and hopefully delicious, in the case of recipes.

When I haven’t been following other people’s recipes lately, I’ve been throwing together salads and smoothies from the greens in my garden.  This is my first year to have a garden. I’ve already killed all the tomatoes and peppers and most of the herbs, but my greens are growing like weeds. I’ve not made anything terribly innovate with them yet, but oh my goodness, the simple pleasure of walking out my back door, picking some fresh spinach or swiss chard and enjoying a meal with it minutes later. I have been missing out!

I plan on doing a garden post and a recipe round up post soon with some of the hits during my recipe creating hiatus and my adventures as a newbie gardener.

Though my creativity neurons took a leave of absence, I think they may be slowly returning. I’ve made a few very simple recipes the last few days that have knocked my socks off. Like canteloupe dressed with honey, lime, and cayenne pepper or Tajin seasoning. So simple, yet so delicious. Or like yesterdays breakfast, a Trail Mix Parfait: layered ingredients you’d typically find in trail mix, like nuts and seeds and dried fruit and chocolate, slightly warmed and topped with diced bananas. Can I just say, yum!! I just had it again and thought, maybe I finally have a recipe worth blogging after my long dry spell. It’s kind of a recipe that’s almost not a recipe, but it’s so good, it’s worth putting out there anyway. I hope you enjoy it as much as I do.

Other noteworthy updates:

• I’m guest pinning this week at The Christian Mama’s Guide facebook page on Cooking with Kids. Come join us there for fun ideas to get your kids excited about food. Just in time for summer when the kids will be home “helping” you in the kitchen, whether you like it or not!
• My lovely co-blogger and mother had a birthday a couple of weeks ago, and I totally missed a chance to do a birthday post. Mom, I love you! Happy Birthday. I cannot believe we get to share so much of our life together, from work to play, even when we are far away.
• Jackson and I are heading to Colorado this week to spend a few days at my mom’s. We’re taking publicity pictures for the book, having a meeting with our editor about the next book, and hopefully spending some quality time cooking together in the kitchen … with Jackson and my nephew George sitting on the counter helping us. 🙂

And now for that recipe I promised….

Trail Mix Parfaits

Serves 1

1/2 cup nuts (pecans, walnuts, almonds, mixed nuts–I like unsalted walnuts or pecans best)
2 tablespoons dried fruit (like raisins, dried cranberries, blueberries, or bananas)
1 tablespoon seeds (like hemp, sunflower, chias, or sesame)
2 tablespoons chocolate chips (I like the dairy-free, soy-free ones by Enjoy Life)
2 tablespoons diced bananas or yogurt (like So Delicious Coconut Yogurt)

Directions

In a glass bowl or glass, layer nuts, dried fruit, seeds, and chocolate chips. Warm in microwave for 30 seconds or until chocolate just starts to melt. Don’t let chocolate burn. Top with bananas and/or yogurt. Enjoy.

If you gently stir it as you eat, the chocolate will coat the rest of the trail mix. Oooey, gooey gooodness.

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