fall fruit and yogurt parfait

fall yogurt parfait | Cody Uncorked.

I’ve shared how I’m not a morning person, so typically I would never wake up on a weekday to put this together. However, I did wake up bright and early this morning to make and shoot a delicious fall breakfast – just in time for you to try this weekend!

You can use any yogurt you like, but I’m really digging the cultured coconut milk yogurt at Trader Joe’s right now. For this particular bowl, I used the vanilla flavor.

The granola, chia seeds and pomegranate seeds add great crunchy texture while the pear and grapes are nice and sweet. This is a healthy and delicious (and gluten free / dairy free!) way to start your day.

fall yogurt parfait | Cody Uncorked.

Fall Fruit & Yogurt Parfait
serves 2

1 pomegranate, seeds removed
1 pear, thinly sliced
1 cup seedless black grapes, halved
1/2 granola, divided
1 tablespoon chia seeds, divided
2 servings of your favorite yogurt

Basically…just put it all in a bowl! In case you’re interested, The Kitchn has a great tutorial for cutting/seeding a pomegranate without making a mess. You can also read up on the benefits of chia seed via Huffington Post.

fall yogurt parfait | Cody Uncorked.

Have a great weekend!


signature | Cody Uncorked.




PS: If you try any of my recipes, or if they inspire you to make something else, please tag your social posts with #CodyUncorked – would love to see them!

pumpkin spice syrup.

Reasons you should make this pumpkin spice syrup:

  • It contains REAL pumpkin – yum!
  • While it does have sugar, it doesn’t have any scary ingredients like some pumpkin spice flavored things
  • You’re tired of being #basic and want to make your own pumpkin spice flavored edibles
  • It makes the perfect amount to fill up the empty Patrón Citrónge bottle you’ve been hoarding saving (Just me? Okay.)

All jokes aside, pumpkin season is in full swing and this is an easy recipe to DIY and get your fix whenever you want!

Plus, adding this to your hot coffee in the morning makes it taste like a pumpkin flavored hug.

Pumpkin Spice Syrup | Cody Uncorked.

Pumpkin Spice Syrup
adapted slightly from Gimme Some Oven

1 cup water
1/3 cup dark brown sugar
1/3 cup granulated sugar
1/3 cup pumpkin puree (NOT pumpkin pie filling!)
1 tablespoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract

Whisk water, sugars, pumpkin puree and spices in a saucepan over medium heat. Bring the mixture to a boil, stirring occasionally to prevent burning on the bottom. Lower the heat and simmer for about 5 minutes, or until thickened. Remove from heat, wait about 5-10 minutes, then stire in vanilla extract. Store in an air-tight container for up to 10 days. Use in your coffee, on oatmeal, drizzled into Greek yogurt…pretty much anywhere you want a little pumpkin spice in our life!

You can also try it in your oatmeal or stirred into Greek Yogurt!


signature | Cody Uncorked.

tuna tartare.

tuna tartare | Cody Uncorked.

So I love tartare – steak and tuna – and I love ceviche too. If we’re at a nice restaurant and any of those are on the menu, it’s going to be hard to convince me not to order it!

However, it was a big leap to go from enjoying these dishes at a restaurant (where I trust they know what they’re doing) to making them at home (where I have no idea what I’m doing am inexperienced).

Good news though guys – making tuna tartare is not nearly as scary as you’d think and the end result is sooo worth it!

tuna tartare | Cody Uncorked.

It’s key that you start with super fresh, high-quality tuna. This article was really helpful to me, so after reading it and knowing I was ultimately going to have to operate on a certain level of trust, I decided to go for it! 

Tuna Tartare
inspired by Bon Appétit

2 teaspoons finely grated lime zest
2 tablespoons fresh lime juice
1 tablespoon sugar
2 tablespoons plus 2 teaspoons soy sauce
2 tablespoons Champagne or white wine vinegar
2 tablespoons grated peeled ginger

10 ounces tuna (I used Bluefin), minced
2 tablespoons olive oil, halved
1 Thai or serrano chile, minced
1 teaspoon minced shallot
Kosher salt
1 avocado, halved, pitted
2 radishes, thinly sliced

At least an hour before you’re ready to serve the tartare, combine lime zest, lime juice, sugar and two tablespoons water in a small saucepan. Bring the mixture to a boil, then remove it from the heat, cover and let it cool. Once it has reached room temp, whisk in soy sauce, vinegar and ginger, then refrigerate. This can be done up to 2 days in advance!

Toss minced tuna, one tablespoon of olive oil, chile, shallot and dressing in a medium bowl, then season lightly with salt. In another bowl, mash avocado lightly with remaining one tablespoon of olive oil and a sprinkle of salt.

To serve, divide the mashed avocado into two bowls or small plates with a lip. Top each with half of the tuna mixture, then finish with radish slices. Serve with tortilla chips for dipping.

tuna tartare | Cody Uncorked.

This is a great recipe to impress friends at a party, or to eat as a meal for two.



signature | Cody Uncorked.