eat | pumpkin greek yogurt
So, the blog-o-sphere pumpkin bug… I may have caught it. The pantry is stocked with about 10 cans – think that’s enough to last all winter?
A few recent favorite recipes include pumpkin chili (be sure to use chili powder, not cayenne pepper!), almond flour pumpkin loaf (devoured… not just by me, though I could have eaten half of it in one sitting!) and Trader Joe’s pumpkin butter (so versatile, including tasty in Greek yogurt). And, for brunch this weekend: gluten-free pumpkin spice pancakes.
My current go-to breakfast: pumpkin Greek yogurt. Can’t.get.enough. It’s creamy with just the right amount of sweetness and crunch. Even better: It takes about five seconds to make, so it’s perfect for a busy morning when you’re rushing to get out the door.
Pumpkin Greek yogurt
- 1/3 cup 2 percent Fage Greek yogurt
- 1/3 cup pumpkin
- 1 tsp ground flax
- 2 tsp unsweetened coconut
- 1 tsp chia seeds
- Drizzle of honey
Mix all together and enjoy!
A few other thoughts… I use about half of a seven ounce Fage and love the 2 percent because the little bit of fat is more satisfying, filling and creamier. Add as much or as little pumpkin as you like; I like mine a bit more pumpkin-y. My favorite canned pumpkin: Trader Joe’s because it’s a bit thicker and creamier than other brands I’ve tried.
Other delicious stir-ins: slivered almonds, banana, blueberries, Udi’s gluten-free vanilla almond granola or oats.
My apologies for the marginal instagrammed iPhone pics! Food pics are a work-in-progress…