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 ūüôā

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!

Easy-Peasy-Cheezey Kale Chips

Last week, I made kale chips for the second time ever. Now I’m wondering why I haven’t been making them on a regular basis. They’re. so. ADDICTING!

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Sittin’ pretty in last weeks dinner.

Yesterday, as part of my Sunday Food Prep¬†I made another big batch. Well now it’s Monday and I’m already kale chip-less ūüė¶ They’re super easy and delicious and way healthier than any potato chip!

Cheezey Garlic Kale Chips

Ingredients:

  • 100¬†1¬†bunch Kale
  • 2 T Nutritional Yeast + about 2 T water
  • Garlic powder (I just used a couple shakes, but add more if you want them¬†extra¬†garlicky)
  • Cooking Spray

Preheat oven to 200 degrees.

Wash and DRY kale leaves before beginning. Cut kale around the thick stems down the middle, then into about 2″ pieces.

In a large-sized bowl whisk together nutritional yeast, water and garlic powder until no clumps remain. You may need to play with the measurements a little. The mixture should be a sauce, but not too watery. Add more yeast or water until the consistency is right.

Place kale leaves into the bowl and toss. Now, this is a dirty job. Get your hands right in there and toss them around until they are all coated.

When all the kale is covered, place in a single layer on a sprayed baking sheet and bake for 10-15 minutes, checking frequently. When they’re crisp and brown around the edges, they’re done! Some will cook faster than others, so I just remove the cooked ones and set them aside.

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Just¬†look¬†at them.. They’re practically calling to be eaten all in one sitting!

Carb Confusion and a Surprising Snack

After reading my last post, I realized I may be giving the wrong impression. Just because I substitute vegetables for pasta, doesn’t mean I don’t eat carbs. Ohh no.¬†I. love. carbs.

Sweet potatoes, quinoa, oatmeal, granola, bread.. fruit?! I couldn’t live without the stuff. The problem is that I love carbs¬†too much,¬†so I try to cut down where I can so I can enjoy them some other time.

It’s all about BALANCE!!¬†

Anyways.. I just got back from doing an upper body workout at the gym and man, am I sore. I feel like I got tired way faster than I normally do, and I can’t imagine why! My week has been pretty workout heavy, so I think my body is telling me it’s time for a rest day.

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Here’s what my workout looked like + a quick 10 minute run on the treadmill to get my heart pumping. While on there, this caught my eye…

photo_3Does anyone else feel like jumping on an already- moving treadmill would have a GREATER chance on injury? Especially since I have got to be one of the most clumsy people on this earth.

After my workout, I wanted a quick snack before dinner. I mixed equal parts unsweetened applesauce and cottage cheese, some ground flax and a sprinkling of cinnamon. About half way through I realized..

HEY! This tastes like apple crisp!

It was way tastier than I expected and I know it will become a recurring snack for me.