A Parfait, S'il Vouz Plait!

Andrew and I love eating healthy!  We love the feeling of doing something good for our bodies and having the energy we need to power through a tough work day.  So why don't we eat healthy all the time?  Because we don't have the time.  Unfortunately, with 2 little nuggets running around (and by nuggets I mean puppies), we don't have time to make breakfast "the proper way!"  We typically wake up about 30 minutes late, run to get ready/take care of the pups, then race out the door with nothing but a banana in hand!  Thankfully, I decided to try a new little trick and boy did it make things better.  This Noosa Yoghurt Parfait is the perfect breakfast for a healthy couple on the go! 




While perusing Sprouts the other day, I came across a few yummy ingredients I knew Andrew would love:  Noosa Yoghurt, Fiona's Natural Food Almond Millet Granola, and a cartridge of Organic Strawberries that smelled amazing!  We love finding products with legible ingredients and delicious taste.  All of these products were a slam dunk in our book.

 The one product I want to highlight is this Fiona's granola... I am never satisfied with granola; it's always too soggy, too hard, too bland, or contains WAY TOO MUCH sugar!  Fiona's was a complete surprise and I couldn't have fallen more in love.  The bag contains larger nuggets of granola for those who like to snack, but there is an even number of nibbles parceled in the bag for those who like Parfaits!  The flavor is packed full and you can read all 7 of the ingredients.  YEP- you heard right - 7, and not one of them is sugar, stevia, or corn syrup!  For the record... we have tried 3 of their flavors and love every single one of them :)

If you're looking for a delicious, healthy new granola, please check out Fiona's Natural Food, available at your neighborhood Sprouts Farmers Market!




1 container of Noosa Yoghurt, Blueberry

3 Large Organic Strawberries

1/3 cup Fiona's Granola, Almond Millet


In a small glass bowl, scoop half of the Noosa Yoghurt into your dish.  Then slice the 3 strawberries and use to top the yoghurt.  Sprinkle Fiona's Granola on top of your strawberries.  Tops with whip topping, if you please.  Enjoy! 

B's Whiskey Banana Nut Bread

Happy Monday, loves! 

I hope you are ambitious about the week ahead -- I know I am!  Andrew and I had a wonderful weekend.  Saturday we headed the mountains for Fitz’s first hike.  3 hours and 5.7 miles later, he was a full-fledged tree hugger!  He absolutely loved the rocks and waterfalls we navigated, not to mention the other pups on the trail.  I guess you could say we had an athletic weekend because Sunday we went for a bike ride in the rain!  That’s one thing Denver does well… so many opportunities to get active! 

There’s some exciting things happening on the blog right now; I’ve decided to begin a post schedule to help be more consisted for you all!!  Be sure and check back on the days of your favorite topics and sign up for my weekly email.

Monday:  Recipes and Food Reviews

Tuesday:  Home and Fashion

Wednesday:  Beauty and Hair Tutorials

Thursday:  Travel Reviews and Wedding Posts

Friday:  Workout and Ideas for Getting Active


As it’s Monday, I have a brand new recipe for you (and it’s been Andrew approved!).  This easy, healthy, and gluten-free banana nut bread will KNOCK YOUR SOCKS OFF!  It’s the tastiest snack and the best part is that it’s packed with whole grains and protein.  You may need to adjust baking times and temperature for your particular elevation!


Introducing…. The B’s WHISKEY BANANA NUT BREAD!!



1 ½ cups steel cut oat flour

¾ cup organic almond flour

½ tsp salt

1 tsp baking powder

1 tsp cinnamon (ground)

2 extra ripe bananas (almost completely brown)

1 egg

½ cup almond milk (or almond-coconut blended milk)

½ cup organic brown sugar

3 Tbsp extra virgin olive oil (EVOO)

1 ½ tsp whiskey (I prefer Bulleit or Makers Mark)

1 cup chopped pecans



Preheat oven to 400°F.  In a bowl, mix all dry (except sugar and pecans) ingredients together until well blended.  Beat egg in a mixing bowl, and then add almond milk, sugar, EVOO, and whiskey blending ingredients as they are added.  Next, place the mixing bowl containing wet ingredients on the mixer and turn the speed to low, adding the bananas.  Once mixed in, turn speed to low-medium and begin adding dry ingredients slowly.  Once the last of the oat flour mixture has been folded in the batter, add the chopped pecans.  Next, turn off the mixer and place batter in a bread pan.  Place pan in oven and bake for 35 to 40 minutes, checking with a straw/toothpick to see if done.  Once done, remove from oven and place on rack to cool for 30 minutes before cutting.


I hope you all enjoy this recipe as much as Andrew and I have!!  I’d love to hear your feedback!