A couple of mornings ago, I got up and saw this post: Vanilla-Spinach Parfait And I had all the ingredients in the fridge – including cooked brown rice, which I do not have around often, but did as we had made at-home sushi a few days ago. Plans for a Super Quick Green Smoothie promptly went out the window and I made the parfait. I did not layer it either – I just threw both the green and the chocolate components in one bowl.
And it was good. So so so so good. It was vanilla’-y and smooth and light yet satisfying. I knew I had to make the parfait again soon.
So I decided it had to be part of a lunchbox:
- Vanilla-Spinach Parfait topped with crumbs of the very last of the Carrot Pulp Bread (made with duck eggs and coconut oil instead of chicken eggs and butter)
- Gena’s Protein Packed Kale Chips from Choosing Raw
- Leftover Time-Crunch Vegan Enchiladas (cheezy hummus topping on the side) from Oh She Glows with a few slight modifications, including using gluten-free brown rice tortillas
- Leftover red pepper cashew hemp coating from the Gena’s Protein Packed Kale Chips – it makes for a great topping for the enchiladas
Have a great Thursday!
General Disclosures & Disclaimers