Let’s Talk Pumpkin

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Is there anybody who DOESN’T like pumpkin? I know a few and they’re not my favorite people! Now, typically, I’m a strictly seasonal pumpkin eater. Solely during the fall months. February isn’t about pumpkins. But I have about three cans of pumpkin sitting my cupboard that I’ve been meaning to use since, oh, September. Today, they saw the light! Or, should I say, last night they saw the light?

That brings me to another love – a most favorite love – overnight oatmeal! Back when I was a barista I used to make overnight oats all the darn time. It was so much easier to make the night before and quickly munch on in the early barista hours of the morning. Chocolate banana chia seed, cranberry orange vanilla flax seed, banana vanilla chia AND flax seed, the list goes on and on. For a while, however, I stopped–I guess once I started working a full-time job, having the ability to wake up ever-so-slightly later in the morning.  Eventually I kind of….. *gasp* forgot about them?!?!?! When I saw those cans of pumpkin, however, I was inspired!

I made pumpkin overnight oats for lunch and had MORE pumpkin at breakfast, in the form of a yogurt parfait (pictured above).Vanilla Siggi’s yogurt, pumpkin, cinnamon, granola, and cocoa nibs. Cocoa nibs and Siggi’s – current obsessions (future post – watch out for it!). And the overnight oats? I didn’t get a great photo, but here’s what it entailed: 1/2 cup of pumpkin, 1/2 cup of almond milk, 1/2 of old fashioned oats, a sprinkle of cinnamon, and a sprinkle of nutmeg. I also mashed up a little banana for added texture and mixed in a tiny swirl of raw honey for sweetness. So there’s my pumpkin grub for the day. What are your favorite seasonal *or not so seasonal* foods?

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