Pumpkin Chia Seed Pudding

As someone who grew up in New England, my favorite season has always dutifully been fall. The foliage, the sweater-and-boots combo, the scarves, the fires, and the food! Ahhh, fall. Well now that I’m living on an island, I have no more traditional fall, but that won’t stop be from making traditional fall foods. (Hello, squash and cinnamon!)

Here is a perfect fall breakfast dish, with lots of zinc, beta carotene and iron from the pumpkin and a punch of protein from the chia seeds.

Pumpkin Chia Seed Pudding

Serves two

You will need:

– 3 tablespoons of chia seeds

– ½ cup of soy or almond milk

– 1 cup of pure pureed organic pumpkin (not pumpkin pie mix!)

– 1/2 teaspoon of cinnamon

– ¼ teaspoon of ground ginger

– Dash of nutmeg

– Dash of cloves

– 1 tablespoon organic maple syrup

Optional:

If you’re looking for a higher protein breakfast, you can add a few tablespoons of your favorite protein powder. I like the organic Sun Warrior blend in vanilla because it’s tasty and doesn’t have a bunch of crap in it.

To Make:

In a bowl, mix all ingredients. Leave in the fridge to sit for one hour. Enjoy!

About the author  ⁄ Zoe

Zoe Eisenberg is an author, editor and filmmaker living on the big island of Hawaii. For more from Zoe, find her on Instagram @zoahu, Twitter @Sexytofublog, or check out her book, The Lusty Vegan, available on Amazon and wherever books are sold.

2 Comments

  • Reply
    October 10, 2013

    This is a great idea! I am looking for different ways to make use of chia seeds – thanks!

  • Reply
    October 10, 2013

    I am definitely trying this. It looks divine.

Leave a Comment