I can’t believe yesterday was my LAST “First Day of School.” Luckily for the quarter system, I have two more “First” day of classes, but there’s nothing like back-to-school shopping in September, watching the leaves (what leaves California has) fall, and catching up with each other about summer.
In the past few days, between working the women’s soccer games and attending various Greek and housing meetings, I attempted to fill my fridge and pantry with lots of delicious looking goodies. Yes, the Greek yogurt (Chobani…you guessed it!) is packed in there along with my fair share of veggies, sweet potatoes, and tasty kombucha. Hopefully it will last me awhile.
I prepared a few breakfasts and lunches (grilled/broiled brussels sprouts, pepper, tomatoes, eggplant, zucchini, mixed greens, feta, chicken), just in case I needed to grab something on the fly as I dash from class to class because brilliant me scheduled all four of my classes on Mondays, Wednesdays, and Fridays. I think I will like this because each class is just over one hour instead of just short of two hours.
Who hasn’t written about pumpkin in the last three weeks? So many people have been going on and on and on about bars, cookies, oats, beer, all and yes, the pumpkin lattes have made their appearance. I was at Starbucks this weekend and made a deal with myself to hold off until at least October 1st. Yeah, That may work in terms of actually purchasing a pumpkin product OUT, but that doesn’t mean I won’t start making it on its own. You know, my grandparents actually feed their dog, Lily, pumpkin daily with her meals, so she actually gets to enjoy the harvest squash year-round.
Now, I’m sure I might get tired of pumpkin if I had it every single day, but then again maybe not. For now, I’ll save it for the fall season and since it has been getting oh so chilly in the evenings, I think it is the perfect time to begin. So how about: enchiladas, mac & cheese, cookies, bars, and yes oats too. That’s actually where I’ll begin today.
Pumpkin Pie Breakfast Pudding
¼ cup oats
¼ – 1/3 cup pumpkin puree
¼ – 1/3 cup Chobani Greek Nonfat Yogurt (I used plain, although vanilla might be another option)
1 scoop vanilla protein powder
Pumpkin Pie Spice (a few good shakes or ~1 tsp)
1 Tbsp chia/flaxseed
Place all ingredients in a Tupperware or bowl of your choice, blend and stick in the fridge for some fall and sweet goodness for breakfast. If you are feeling extra gutsy, throw some pecans, nuts or crush some graham crackers on top to obtain the full pumpkin pie taste.
Now, I’m doing my best to refrain from going pumpkin-crazy, but come October 1st, we will be swimming in pumpkin goodness. Knowing me, I’ll go overboard and then once the holidays are over, will be more than happy to take a break from all the seasonal goodies.