Lately I got promoted to a new role as breakfast designer.

Mondays start with parfaits matching the slowness and sweet ease into the week.

I swirl into strawberry jam, mango syrup, even pineapple preserves, depending on my mood.

My usual week consists of making parfaits, egg muffins and protein bars.

My favorite part is decorating the parfaits with strawberries and pineapple jams or mango syrup.

The best part is when the chia seed swells and glisten through the translucent jar, I know I’ve nailed the texture.

Add matcha inside, you get a swamp, earthy, bold and a weirdly addictive.

Even underripe strawberries mellow out when tucked deep into the layers.

By Wednesday, I’m grabbing eff muffins on the run. Quick to bake, but annoying to scrub. 

My go to mix: spinach, tomato, scallion, paprika, salt and sausages.

The protein bars are still up for debate and they haven’t been a household stable since my hubby doesn’t like peanut butter.

But we can get it right next week.