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    Mango Avocado Breakfast Parfait | Mary Sue Milliken’s Avocado Dessert Photo: California Avocado Commission | I recently had dinner cooked by Mary Sue Milliken and Susan Feniger and this avocado and mango dish was served for dessert. The point of the dinner was to think outside the box for ways to use avocados. An avocado for dessert is still a little too far out for me. In my way of thinking, dessert needs to have whipped cream and flakey pastry and chocolate. | From: everydaysouthwest...

    Blueberry Quinoa Parfait | The basic idea for the quinoa parfait was to layer quinoa with yogurt and berries and after that you could add pretty much anything else that you like. Since I was using blueberries this time I decided to pair them with some toasted pecans and to use vanilla yogurt though I was also contemplating on going with plain yogurt and then topping the whole thing off with maple syrup. | From:

    Sprouted Kitchen’s Granola Protein Bars + Caramel Apple Granola Parfait | (adapted slightly from The Sprouted Kitchen Cookbook) | This autumn had a few titles that I was anxiously awaiting. One was “The Sprouted Kitchen Cookbook: A Tastier Take on Whole Foods” brought to us by Sara and Hugh Forte. This book is filled with striking photography and mouth-watering recipes, focusing on wholesome meals and seasonal foods. It’s a welcome addition to my collection. | From: versesfrommykitch...

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    Yogurt, Plum and Granola Parfait | If you need a reason to get up in the morning, then try this sumptuous breakfast parfait. A slick of stewed plums swirls through clouds of rich greek yogurt flecked with nuggets of granola. If it weren’t so early in the morning, you might be tempted to call this dessert. | From:

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    Roasted Apricot Breakfast | Mornings that look this apricot-sweet and cherry-studded are lovely indeed… especially since summer is just starting to really show off. We’re in the middle of a holiday weekend here, so it seems like we should all just take it easy on the breakfast front. Let’s mellow out, roast our fruit, and serve it with sweet yogurt and crunchy granola. It’s called LIVING, and we’re really good at it. | From: