Yup. I eat avocado for breakfast. Whatcha gonna do about it? I consider breakfast a meal to in which to cram all the nutrition possible; after all, if you start of the morning healthfully, don’t you feel that much more inspired to pursue a vibrant, wholesome day? Avocados, bursting with lycopene, beta carotene, monounsaturated fat, vitamin K, and more than double the potassium of a banana, contribute an extraordinary amount of nutrition to breakfast. How, you might ask? Aren’t avocados simply for mashing into guacamole or slicing into sandwiches? Not at all! Creamy avocados lend themselves perfectly to fruity applications (they are a fruit themselves, don’t ya know?) and offer a pleasing textural opposite to crunchy granola, like in these powerhouse parfaits.
Avocado Berry Banana Parfait (Raw, Gluten Free, Soy Free, Oil Free)
- 1 small avocado
- 1/2 cup strawberries or blueberries
- 1 tbsp “power” seeds (I used hemp, but you could also use flax or chia.)
- 1 banana, sliced
- 1/2 cup granola (Surprise, surprise! I used my favorite Ezekiel Golden Flax granola.)
Pulse avocado, berries, and seeds in a food processor. Layer avocado puree, banana slices, and granola to fill a tall glass.
If you prefer your breakfasts on the sweeter side, consider adding a date or two into the avocado puree along with the berries.
Comment provoking questions: Have you ever had avocado for breakfast? What are your favorite unorthodox avocado applications? What’s the strangest dish you’ve ever eaten for breakfast?
Until next time, Ali.