I can’t believe that October marks 11 months of blogging on Odessa Darling! It’s been a year of growth, both with blogging and personally. I’ve been facing a lot of issues head-on that I’ve been avoiding the past few years and all that’s coming back to me is good and pushes me to keep going. I’ve grown up a lot this past year. I’m a lot different than I was last October, and not just because I’m blonde now. I’m doing better and better keeping toxic thoughts from my head, toxic things out of my body, and learning how to take care of myself. I still fail and fall down, but I’m able to pick myself up a hell of a lot faster than I used to.

I think 2017 is going to bring good things. That I’ll spend the Fall and Winter in a hard working hibernation and emerge in Spring to reap the benefits. Odessa Darling has become a bigger and more important part of my life and I’m so excited to continue working to bring my readers beautiful recipes, sharing my photography and things I’m passionate about, sharing posts and engaging in discussions about things I’m excited about: food, wellness, mental health, coffee. As I approach my second year of blogging, all I can think about is how many ideas I have that I want to share with you all and how truly excited I am to continue improving myself, my photography, my blog; how excited I am to engage with you all and hopefully share content that can improve your day, make you smile (or salivate), or make you want to reach out and engage. I love reading all of your comments on here and on Instagram and am always happy to hear from you, whether it’s a compliment or quesiton or even criticism if there’s something you think I could improve on. Blogging is my creative outlet, where I want to share the parts of myself that stay hidden otherwise; it’s important to me for myself but it’s also important because I love the sense of community. I don’t really have anyone in my personal life who shares my enthusiasm for nature or food or photography, so connecting with those who do is special.

TLDR; thanks for reading Odessa Darling and I’m excited for all that is to come!

Anyway, if you did read all of that, thanks for hanging in there. Onto the recipe! All summer, I kept seeing recipes for roasted strawberries or stone fruits. While I’m a little late to the party, I decided to roast up a few of my favorite Fall fruits: juicy pears, sweet red grapes, blackberries. A little maple syrup and 30 minutes of roasting time leaves the fruits spilling their juices for the perfect addition to one of my favorite breakfasts: chia pudding. Almond-coconut whipped cream adds a creamy hint of indulgence and a batch of my 10 minute Paleo stovetop granola adds the perfect amount of crunch. I topped my parfait off with pomegranate aerils, because obviously! They are my favorite.

Roasted Autumn Fruit Chia Parfait | Odessa Darling

Roasted Autumn Fruit Chia Parfait | Odessa Darling

Roasted Autumn Fruit Chia Parfait | Odessa Darling

Roasted Autumn Fruit Chia Parfait | Odessa Darling

Roasted Autumn Fruit Chia Parfait | Odessa Darling

Roasted Autumn Fruit Chia Parfait | Odessa Darling

 

Autumn Roasted Fruit Chia Parfait
 
Prep time
Cook time
Total time
 
This delicious chia pudding parfait combines sweet, roasted Autumn fruits with almond-coconut whipped cream and crunchy pom aerils for a nutritious breakfast that's vegan, gluten free, and Paleo!
Author:
Recipe type: Breakfast
Serves: 2
Ingredients
For the roasted fruit:
  • 2 teaspoons coconut oil
  • 1 firm, ripe Anjou pear
  • 1 cup red seedless grapes, halved
  • 1 cup blackberries
  • 1 tablespoon maple syrup
For the almond-coconut whipped cream:
  • 1 can coconut cream, chilled overnight
  • 2 tablespoons honey (sub maple syrup if vegan)
  • 2 teaspoons almond extract
For the chia pudding:
  • 1½ cups almond milk
  • ¼ cup coconut whipped cream
  • 5 tablespoons chia seeds
Toppings:
  • Pomegranate aerils
  • Granola
Instructions
For the roasted fruit:
  1. Preheat oven to 450°F.
  2. Grease an 8x8 glass dish with coconut oil. Place fruit in dish and drizzle with maple syrup. Bake 30 minutes, stirring once halfway through.
For the almond-coconut whipped cream:
  1. In a food processor, combine coconut cream, honey (or maple syrup), and almond extract. Blend well, then place in fridge.
For the chia pudding:
  1. In a small saucepan, combine almond milk, ¼ cup coconut whipped cream, and chia seeds. Whisk well to combine. Heat over medium until small bubbles form and milk is warmed, but don't let it boil. Set aside.
To assemble:
  1. In two small jars or glasses, layer ¼ of the chia pudding, followed by ¼ of the roasted fruit. Repeat once more. Top the parfait with coconut whipped cream, granola, and pomegranate aerils.

 

Be sure to tag your posts with #odessadarling if you make any of my recipes!

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