Pumpkin Chia Pudding Parfait

Seeee I told you I’d be back!! I’ve seen so many people talk about chia pudding but I’ve never made it before. Last week I decided to make a pumpkin pie- inspired parfait layered with peanut butter greek yogurt. This was perfect for breakfast on the go and was easy and quick to prepare.

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Pumpkin Chia Pudding Parfait

  • 2 T chia seeds (I used Bob’s Red Mill)
  • .25 c canned pumpkin puree
  • .25 c unsweetened almond milk
  • .5 t vanilla extract
  • .5 each of cinnamon and pumpkin pie spice
  • .75 c plain greek yogurt
  • 1 T peanut flour
  • Toppings of choice (I used pure maple syrup and unsweetened coconut)

Combine the first 5 ingredients in a bowl. Stir well and place in the refrigerator for 20-30 minutes.

In a separate bowl, combine the yogurt and peanut flour- you could use any yogurt you’d like, I just love this combo with everything!

The chia pudding should begin to gel up and thicken. In a mason jar or other tall, portable container, start layering the two mixtures one at a time. Make the layers are big or as small as you want!

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Top with fruit, syrup, coconut, granola or anything else you’d like. Cover and place in the refrigerator over night.

In the morning, all you have to do is dig in!

photoSo easy, and so pretty 🙂

What’s your favorite grab and go breakfast?

Curried Pumpkin Spice White Bean Hummus

Well, isn’t that a mouthful. I’ve been on a roll this week with coming up with recipes. You could call it productive… if it weren’t because I was avoiding doing the school work I have to get done. Whoops.

I’ve had some white beans (I think they were Great Northerns?) in the freezer for awhile now. I cooked a bag of dried ones, and froze the ones I didn’t think I’d use right away. The food processor was already out so I figured, what the heck?100_1464

It started off innocent. Just some plain ol’ beans in a food processor. But then I spotted some pumpkin puree I had in the refrigerator, so I dumped that in.

THEN I went to the cupboard and found the tahini. And the curry powder. Then I thought hmmm.. pumpkin… pumpkin pie? pumpkin pie spice?

So yes, I came back to the food processor and dumped all this in and away they went.

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A little strange, but maybe, possibly, strange but good?

Sweet and savory for the win!

Curried Pumpkin Pie Hummus

  • 2 cups white beans
  • 1/4 cup pumpkin
  • 2 T tahini
  • .5 t minced garlic
  • 1 t curry powder
  • 1 t pumpkin pie spice

In the food processor it all goes! Blend until smooth

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Garnish with more pumpkin pie spice if you do so desire
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Eat with carrots, pretzels, pitas, dare I say apples?

Also, go follow me on Instagram! I’m starting to post obnoxious amounts of food pictures that my friends will probably hate, but you can see all my clean eats, not just the ones on the blog!

Tuesday Blues

Tuesdays and Thursdays are the worst. I have 3 back to back classes that are all an hour and 20 mins long. I’m on campus from 11-4 (unless I don’t go to my middle class since it’s not really mandatory) and coming home at the end of the day feels so. good. Forget Monday, I’ve got a case of the Tuesday Blues.

Breakfast

I woke up pretty early this morning and showered last night, so I had a lot of time to spare before class. That could only mean one thing… PANCAKES!

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These are some of my favorites. There was a time not too long ago when I ate them every day for breakfast. Yes, every. single. day. For a few months. I never got sick of them. I actually craved them when I woke up. Guess that means they must be good, right? 😉

Pumpkin Oatmeal Pancakes:

  • 3 egg whites (or about 1/3 c liquid egg whites)
  • 1/4 c quick oats (I also use TVP)
  • 1/3 c pumpkin puree
  • .5 t cinnamon
  • .5 t pumpkin pie spice (or an extra .5 t of cinnamon)
  • 1 t baking powder
  • Toppings, toppings, toppings! The best part of any meal 🙂

Heat a coated skillet on medium heat.

Now, listen read this next part very carefully…

Pour everything but the toppings in a bowl and mix them until combined. Hard, right? 😉

If the mixture seems thick, add a little water or milk of choice. Then pour onto the skillet- either 2 large or 3 smaller pancakes.

Cooking time will vary. I’ve had it take as little as 5 and as many as 10 minutes per side. Once you can easily slide the spatula under the pancake and it stays together when you try to lift it, it’s flipping time! They’re done with they begin to brown.

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I topped mine with peanut flour+water, strawberries, pure maple syrup and this.  Yumm.

Lunch

My lunch was yet another typical Jamie salad except today.. I remembered to take a picture!

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Tupperware containers are my best friend on busy days like today.

Curried chickpeas + bell pepper/ onion mix + frozen peas + roasted broccoli and cauliflower + quinoa- all tossed in 1 T nutritional yeast

I poured it all on a bed of romaine, baby spinach and cucumbers that was tossed in apple cider vinegar and sriracha- the remains of my avocado on top

I could’t make it to the gym, but I managed to squeeze in an equiptmentless leg workout when I got home after class. It’ll be on the blog tomorrow! I then ran around my kitchen prepping dinner and getting everything I needed to sleep at the boyfriends tonight.

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I don’t know why I insist on eating all my dinners out of bowls instead of plates…

Chicken seasoned with Garlic and pepper + onions and brussels sprouts- all sauteed in coconut oil. Kale chips sprayed with olive oil and sprinkled with nutritional yeast.

Now time for some relaxation time! Hockey (Go Sabres!) and later, dessert 🙂

Morning “Me” Time

I have a ritual that I follow almost every morning. I always wake up sometime in the 7 o’clock hour, and I’ll make breakfast soon after. I have a terrible addiction to coffee and have it 99% of mornings. If I don’t have it in the morning, I’ll probably have it later that day. If I do have it in the morning, I’ll still probably have it later that day.

No matter how much I have to do that day, I don’t start doing work until after I eat. Breakfast time is “me” time. It gives me the chance to relax, catch up on blog posts and now, write my own posts!

Breakfast

I love making a big breakfast on the weekends. Heck, I love making big breakfasts during the week! On the menu today, pancakes.

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Mmmmm.

Spring may be approaching, but I was craving some fall flavors this morning.

Pumpkin Apple Spice Pancakes

What you’ll need:

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  • 3 egg whites
  • 1 TBSP pumpkin puree
  • 1/4 cup unsweetened applesauce
  • ~1/4 cup TVP* (Oats will also work!)
  • 1 TBSP coconut flour
  • 1 TBSP unsweetened almond milk (or milk of choice)
  • .5 tsp cinnamon
  • .25 tsp of both ginger and nutmeg
  • a pinch of ground cloves
  • Toppings of your choice!

*TVP is textured vegetable protein. I often use it in pancakes as a higher protein and low carb alternative, but quick oats would work just as well.

Heat a large skillet or pancake griddle to medium heat. Lightly coat with oil or cooking spray of your choice- I went with coconut oil this morning.

Combine egg whites, pumpkin, applesauce and almond milk in a bowl and mix well.

Stir in TVP and coconut flour, and then add spices. If you don’t have all of them on hand, that’s fine. When I’m making pancakes I usually just pick a random assortment of spices and it always tastes delicious!

Pour batter into the pan- I made 3 smaller pancakes, but you could also make 2 larger ones (or 5 baby pancakes?)

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After about 5 minutes, check if they’re ready to be flipped. They won’t bubble on top, but you’ll be able to easily get the spatula under them. They’ll feel firm, not doughy. Cook for another 5 minutes on the other side.

When done, serve with the toppings of your choice! I mixed peanut flour mixed with almond milk and spread it on top, sprinkled strawberries, chia seeds and unsweetened coconut and drizzled maple syrup over everything.

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Homework and eventually gym time. See you after lunch!