This Chocolate Strawberry Yogurt Parfait recipe is layered with fresh strawberries and chocolate clusters for an easy breakfast or snack.
This post was sponsored by Somersaults Sunflower Seed Snacks as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Last Thursday, I spent a few hours in the emergency room.
The pain was excruciating. My husband was really concerned and thought the best thing to do was to head to the hospital.
Let me back this story up about 5 hours and tell you from the beginning.
It was about 1:30 pm. I was working on some blog content when I started having pains in my stomach. At first, they were minor. I didn’t really give it much thought.
But about 30 minutes later, the pains became sharp and stabbing. And, they became more frequent. It actually stopped me in my tracks.
By 2 pm, every three minutes a wave of sharp, stabbing pain would course through my abdomen. It only lasted about 20-30 seconds, but those 20-30 seconds might as well have been 20-30 minutes.
When my husband came home from work, he found me on the couch doubled over in pain.
I checked my temperature. Normal. Check for other symptoms. None. Just searing pain ripping through my mid-section every three minutes.
After four hours of suffering, I agreed to let him take me to the hospital.
See, I’m not one to give in. Not even to pain. Maybe it’s my stubborn streak but I was convinced I could just tough it out and didn’t need a trip to the ER. Ultimately, though, the pain won and I headed to the hospital.
To make a long story short, it turns out the pain was from eating too many almonds.
Around lunch time, I was mindlessly snacking on raw almonds. Apparently, I ate more that I should have without even realizing it.
And, apparently, they can cause severe stomach pains. Who knew?!?
Turns out almond skins have enzyme inhibitors that make them hard to digest causing severe abdominal pain. Eating more than an ounce or so at once can become problematic.
So I was reminded of a very important lesson last Thursday. Everything in moderation.
Too much of anything, regardless of how healthy it is, can become a problem.
It’s a lesson that I try to teach my son – whether it’s in relation to food or activities.
Life is about balance.
I try to show him how to lead a balanced lifestyle.
One way to lead a balanced life is to have healthy but delicious snacks on hand.
I recently tried Somersaults Sunflower Seed Snacks. They are a nutritionally dense superfood, packed with protein, fiber, vitamin E, and healthy fats and are 100% nut free (which make them perfect for school snacks). They are also non-GMO verified and certified vegan.
They are crunchy clusters of sunflower seeds and other delicious healthy ingredients. They come in 4 delicious flavors: Sea Salt, Salt & Pepper, Cinnamon and Dutch Cocoa.
They satisfy the after-dinner sweet cravings I get. And, they make a great on-the-go snack when we’re running between basketball and baseball practice.
They are perfect for snacking right out of the bag, or you can even add them to your favorite recipes – like this Chocolate & Strawberry Yogurt Parfait.
The Dutch Cocoa Somersaults Sunflower Seed Snacks pair perfectly with strawberries and add a great crunch to this easy breakfast or snack recipe.
It really is the perfect balance of flavor and texture. And, my family loves them!
⭐ Did you make this recipe? Please give it a star rating below! ⭐
Chocolate & Strawberry Yogurt Parfait
- 1/2 cup vanilla yogurt - divided
- 1/4 cup sliced strawberries - divided
- 1 ounce Dutch Cocoa flavored Somersaults Sunflower Seed Snacks
- In a bowl, layer 1/4 cup of the vanilla yogurt and 1/8 cup of sliced strawberries.
- Repeat this layer with the remaining yogurt and strawberries.
- Top with Dutch Cocoa flavored Somersaults Sunflower Seed Snacks.
- Enjoy immediately.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.