Summer…The time of the year when the local farmers markets are full of harvest. And also that time of the year to can, preserve and pickle. Canning and preserving was something farmers and the like have done for years. Mainly because many fruits and vegetables were not available all through out the year as they are now. My Nan did it, my mom did it and now I am doing it. I do it mainly because what we buy at the grocery stores do not even hold a light to homemade products. And are not full of additives. One of our favourites are these easy homemade dill pickles. Now when it comes to canning and preserving, everyone puts their own special twist into it and has their own family secrets to how to do it. This is how I was taught to do it.
Well summer has finally decided to show it face here in Calgary. After a rainy June, which was greatly needed, the sun is starting to shine. Which means that summer BBQ’s are now being planned. And the classic potato salad is always on the menu. But this time, I have added a twist – SMOKE. This may be the new classic for your summer BBQ – Smoked Potato Salad. NOTE: This recipe is for those with a backyard smoker.
In honor of National Piña Colada Day, Danni and I bring you our favorite healthy summer dessert for 2022!
Piña Colada Parfaits
My favorite healthy summer dessert for 2022 is such a simple recipe, I almost can’t call it a recipe – so this is going to be a quick post with just the basics, cause that’s all you need. Also, I’m visiting Calgary right now, so I am busy bugging Dani, eating, drinking, stampeding, yahoo-ing and such. I just wanted to get this to you in time for National Pina Colada Day 🙂
Piña Colada Parfaits take NO time to put together, are light and healthy, and a perfect addition to your next summer bbq.
Want a light dessert for book club? Yup – these will work. I dare say you could add these to a breakfast or brunch buffet as well.
I will let you in on a little secret. I don’t really love the idea of a piña colada (coconut and pineapple have never really done it for me), even though my fav pie ever is coconut cream. WEIRD right? But something about this parfait is perfect!
These parfaits are one of those not too sweet desserts. The fresh pineapple adds the only sweetness, so there is no added sugar. The coconut milk adds the richness, and my favorite Trader Joe’s Bourbon Vanilla Abstract adds this awesome touch of just a little something-something.
Use this recipe to fill two wide parfait glasses or use shot glasses for a taster size (buffet ready!)
One thing I DO have to tell you a little about is one of the ingredients in this parfait. Many people will have never heard of ZENBASIL seeds. In fact, even Danni gave me a weird look when I told her I was making a recipe with them. So while basil seeds look almost identical to CHIA seeds, basil seeds have (gram to gram):
2x the fibre, 2x the potassium, 2x the calcium, 2x the iron, and 10x the prebiotics.
Pretty cool, right?
So if you are in to trying new, healthy additions to your diet – give them a try. I bought mine through Amazon, but I attached the link above.
Of course, you can make this recipe with Chia seeds too if that is what you have!
Pina Colada Parfaits
An easy healthy dessert or brunch item to add to your Summer menu
1 can unsweetened coconut milk (lite or regular)
1.5 tsp vanilla (We like Trader Joes Bourbon Vanilla)
1 1/2 cup fresh pineapple
8 tbsp Chia seeds or ZenBasil seeds (try the ZenBasil seeds – really!)
1/2 cup unsweetened coconut (We like the large flake)
sprinkle optional white chocolate chips (if you want to make it "extra")
Add can of coconut milk and 1 cup of fresh pineapple to the blender.
Blend until smooth and then pour into your glassware
For two servings, add 4 tbsp of ZenBasil seeds (or Chia seeds) to each glass and give it a good stir.
Place in freezer for 15 minutes or if you are serving the next day, in the fridge if you like.
If you think about it, give it a stir at about 7 minutes just to mix it up again.
Remove from freezer and add remaining fresh cut pineapple and sprinkle coconut to make it look pretty on top. You can alternate the two ingredients a bit. Just play around with it. And – if you want to make it "extra" add a few white chocolate chips for fun.
Enjoy!
** If you want to make these in large shot or champagne glasses, I would mix the chia and coconut mixture in one bowl and then add to glassware.
It’s May and that means grilling season is right around the corner. Well, in Canada that is. If you are in the desert like Christine, then grilling season is all year long. 🙂 But then there are the die hard grillers in the good ole north, that grill all year long. Snow, wind and minus temperatures can’t stop us. One of our favourite grilling recipes is Maui Ribs. Although we do usually keep this one for summer grilling.
This recipe is based on Maui Ribs that we would get from a local market. But because I follow a gluten free diet, I found a recipe and adapted it to make it gluten free. To start you will need to purchase Beef Simmering Short Ribs, thin cut. I usually buy enough for 3 ribs per person. You can adjust that depending on how big the eaters are in your house. But don’t worry if you get too many. These are great as leftovers.
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