Wish you could eat apple pie every day? Well, with this HEALTHY APPLE PIE CRUNCH PARFAIT, it will feel like you are, and there’s no guilt involved! Perfect for breakfast, mid-afternoon, or a late night snack to calm your sweet-tooth
I get asked about my vegetarian status all the time.
“Can you eat eggs?”
“Can you eat milk?”
(side note: it BUGS me when people ask me if I CAN eat something… of course I CAN. I just choose not to in some cases)
“What about cheese?”
So I’m going to tell you about my weird “rules” for my vegetarian/vegan status, but first, let me tell you a bit about why I chose to go vegetarian when I was 20 years old (dang – 12 years of veggie life!).
It all started out as an animal rights thing. I was at a very influential age, and the guy I was dating at the time (yes, there were boyfriends in my past…) was vegan and was really nice about always educating me on what I was eating and how that food had been treated in order to get to me.
I would sit at my apartment bawling out my eyes while watching animal rights’ documentaries and researching all the slaughter houses. One night after watching Meet Your Meat for the billionth time, I decided I just couldn’t do it anymore. I wouldn’t be a part of that. I was not going to spend my dollars on the hormones and steroids that force mother cows to produce milk their entire lives and have their breasts hooked up to machines most of the time. No thank you! Or the too-small chicken coops that cause deformities because there isn’t enough room for the chickens to grow properly. And so much more. I just wasn’t going to be a part of it.
So I went cold turkey… or was it cold tofu?
I actually started out vegan. No cheese. No milk. No gelatin. No sugar. (yes, those last two things are in-fact not animal friendly. You can find out why here and here, respectively). And I’ll be honest, I felt a ton better, both morally and physically.
There was less bloating. I felt lighter. I just felt all-together BETTER. And I felt great that I was doing my part.
But then reality sunk in. Let’s face it, I was a lazy college student that had no desire to cook everything from scratch.
So I resorted to vegan conveniences. Veggie burgers. Vegan frozen meals. Vegan bakery goods. And it turns out, when alternative diets were still kind of new, those foods were NOT cheap in the early millennium. And as a 20-year-old, I was pretty broke.
Because of those factors, I chose to ease off a bit and opt for a more lax vegetarian lifestyle. That I could manage.
Now that I’m older, wiser, a little (although not much) less broke, and a bit (again, not much…) less lazy, I tend to make more choices that lean in the vegan spectrum. But I’m still not consistent, and I’m okay with that. I do what works for me. Let me explain.
- I only drink dairy-free milk. I haven’t drank cow’s milk in at least a decade.
- I will use milk, butter, and cream in baked goods, such as frosting, cookies, brownies, cake… all of it!
- I love me a good omelette… sometimes I even like eggs over-easy… yeah, the runniness and all… gross! (i don’t think about it when i’m eating it…)
- I use flax-egg substitutes in most of my baked goods like muffins and cookies.
- I prefer to only eat dairy-free yogurt, especially since Silk Dairy-Free Yogurt Alternative has come out with some amazing flavors. And better yet, they’re affordable and stocked in my local grocery store, so I don’t have to go searching at all the health-food stores in the city. (i avoid those places as much as i can… i’m sorry, but they always smell odd… am i alone in thinking this??)
- My burritos, pastas, and chilis will ALWAYS be piled high with cheese. Vegan cheese just never did do it for me… well, unless we’re talking about my nacho cheese that I’m addicted to!
So as you can see, I do make my own rules, and that is perfectly fine. So far, the veggie police have not arrested me.
Silk has seen me through the years. Starting with my very first taste of soy milk back in 2004. Then on to almond milk, then coconut milk, and now my fridge is always stocked full of Silk Dairy-Free yogurt alternative. My absolute favorite is the Tropical Pineapple because duh… it’s the best piled high with coconut and almonds!
But my second favorite is the plain ol’ vanilla so I can top it with whatever my heart desires. And let me tell you, there is nothing plain about this vanilla yogurt alternative! You can see the specks of vanilla bean right in the yogurt. That’s always a sign of quality. In fact, if you want to try it yourself, or any of the 6 flavors available, I can totally point you toward a coupon and you can make it happen. Click here and the coupon is yours!
As a vegetarian, I personally love that there is still 6 grams of protein in this yogurt alternative, and no weird ingredients like carrageenan or casein. There’s a lot of other things it doesn’t include, like cholesterol, lactose, gluten, dairy, and all the other gross things that are found in dairy products that I won’t mention here because I don’t want you to lose your appetite…
And is there anything better than granola on top of your yogurt? You haven’t had a good quality granola if you disagree. So keep on reading, and I will hook you up!
With the change of season, I couldn’t help but go autumn-inspired here. We’re talking apple pie style here. Cinnamon and nutmeg. Clove and ginger. Oh my goodness, this granola is full of all the flavors that get you in the mood for sweater weather, and your home will smell amazing the whole time it’s baking!
So I want to know – where on the spectrum do you fall when it comes to dairy-free, vegetarian, vegan, other alternative diets? Do you make up your own rules like I have? Tell me in the comments! I want to know if I’m alone in my weirdness.
- 1 5- ounce container of Vanilla yogurt of your choice, (Greek, Nonfat, Silk, etc)
- 1/2 apple, , diced (I used a golden delicious)
- 1/2 teaspoon cinnamon
- 3 cups rolled oats, (Old Fashioned Oats)
- 1 cup chopped pecans
- 1 cup chopped almonds
- 1/2 cup packed brown sugar
- 1 cup unsweetened applesauce
- ¼ cup coconut oil
- ½ cup agave nectar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon ginger
- 1/4 teaspoon clove
- To make granola: Preheat oven to 250 degrees F. In a large bowl, mix together the rolled oats, pecans, almonds and brown sugar. Set aside.
- In a small bowl, combine the remain ingredients until well mixed. Then pour over the dry ingredients and toss/mix until the dry ingredients are wet. Spread the mixture on a baking sheet and put in the oven.
- Bake for 1 hour 15 minutes. Every 15 minutes, remove from the oven and stir the mixture to evenly bake.
- Remove from the oven and allow to cool before transferring to a container.
- Once the granola has completely cooled, you can assemble the parfait. Place half of your yogurt at the bottom of a dish or bowl.
- Combine diced apple with the 1/2 teaspoon of cinnamon and place half of the apple cinnamon mixture on the yogurt. Top with a couple spoonfuls of granola. Repeat with another layer of yogurt, apples, and granola.
If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly
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This conversation is sponsored by Silk. The opinions and text are all mine.
THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER AWESOME BRANDS THAT HFHL LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN.