It’s October, and my heart is glowing like the sun-kissed golden leaves scattered about the city sidewalks. I love this season. The way it moves in on us slowly, taking it’s time, gradually introducing us to the crispness of it’s air. The way the ground prepares itself for laughter-ignited bonfires, the ones you share with friends, the ones that stain your clothes and hair with the aroma of a night-gone-right. I love this season for all the memories I’ve made in autumns’ past. The one when I packed my life in a station wagon and headed West, the one when I fell in love, the one when my band played shows every weekend, the one when my heart broke, the one when I went apple picking and the world was steady….
And, of course, I love autumn because of the food the earth provides to our bellies. The squash the earth is ripe with, the apples the trees are dripping with, the cider our throats are parched for….
The temperatures in Minneapolis are unusually high, but only in the middle of the day. The late nights and early mornings are perfectly chilly. And so my breakfast last week was full of pumpkin. I created this hearty protein chia pudding and knew right away that it was blog-worthy.
Pumpkin Pie Chia Breakfast Pudding
1/2 c pumpkin puree
1-2 T chia seeds
2 T almond milk
1 T (heaping) protein powder (I use Garden of Life RAW)
4 drops vanilla stevia
cinnamon + ginger, to taste
Heat all the ingredients in a small sauce-pan over medium heat. Whisk until thick and pudding like. Top with unsweetened coconut and/or nut butter if desired. (I used pecan butter, which made it taste a lot more pumpkin pie-ish!).
PS: It’s also the start of Vegan MoFo (Vegan Month of Food)! Participating in this will be pretty easy for me since I’m vegan, but maybe I’ll do some extra-special vegan-centric posts too! : )
Does fall make you feel dreamy and nostalgic? Let’s feel feelings about it together, shall we? <3