Selection, Storage, Prep and Nutrition Notes for Easy Brunch Recipes

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Before making our simple and delicious brunch recipes, check out these helpful selection, storage and nutrition tips first:

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Strawberry Yogurt Parfaits

Strawberry Yogurt Parfait with Homemade Cinnamon Granola

  1. Set out a variety yogurts – plain and flavored – for optimal variety. Always keep the bowls of yogurt on a bed of ice, and never leave out longer than 2 hours.
  2. Blueberries, raspberries, mango, kiwi, canned peaches or mandarin oranges – any fruit works on a DIY yogurt parfait bar. You can also add dried cherries, raisins, cranberries and dates.
  3. A mixture of both old-fashioned and quick-cooking oats creates the best texture for homemade granola.
  4. Customize dried fruits and nuts to your liking. Anything works in homemade granola.
  5. Remember to stir granola regularly while cooking so it doesn’t burn and so there’s even cooking.
  6. Store leftover granola in a tightly covered container or zip-close freezer bag at room temperature. It also freezes extremely well.
  7. All oat varieties are naturally whole grain, even those instant packs. What’s different is how fine or coarse the oats are cut, resulting in shorter or longer cooking time. And all oats contain soluble fiber, which may help lower bad, or LDL, cholesterol.
  8. Wheat germ is rich in fiber and antioxidant vitamin E.
  9. All nuts, from pecans and walnuts to pistachios, almonds and peanuts, are rich in vitamin E plus dozens of important vitamins and minerals, as well as heart-healthy fats.
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