Happy Thanksgiving everyone!!! So thankful for so much and thankful for each of you that take the time to follow along. So who is full of turkey, dressing, and pumpkin pie??? Any leftovers??? Anyone feel like they need to detox for the next week? As we all enjoy this Thanksgiving week, a couple of my key recommendations I suggest to keep those extra pounds at bay are to stay portion aware, stay active even when that couch is calling your name, drink around 60 ounces of fresh water per day, try to fill half your plate with fresh fruits and vegetables first, prioritize where you want to indulge a little, most of all enjoy every bite and each other!
So who has leftovers?? Most of us will find lots of left overs hanging around so I whipped a fun make-ahead breakfast or could even pass for dessert, yum! If you are not “pumpkined” ( is that a word?!) out yet give this a try if you have some extra pumpkin hanging around instead of reaching for that pumpkin pie. This parfait is rich in vitamin A, protein, antioxidants, high in calcium, high in dietary fiber, good source of iron and omega 3 fatty acids. A great pumpkin alternative to the typical pumpkin pie or if you just want to repurpose some of that left over pumpkin before we get into peppermint season. Here you go…. enjoy!
Recipe: yields 1 serving.
1 cup Can Organic canned pumpkin ( I used the Farmers Market Brand)
1 tbsp. raw unfiltered honey
1/4 tsp ground cinnamon
1/8 tsp ground clove
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1 container of Siggi”s Vanilla Yogurt ( can substitute non-dairy yogurt)
2 tbsp. chia seeds divided.
1 tsp chopped pecans.
In a single serving glass, start by layering with some of the pumpkin first on the bottom, next add 1 tbsp. of chia seeds, layer 1/2 of he container yogurt over chia seeds, top with remaining pumpkin, layer again with chia seed, layer again with yogurt, top with any remaining pumpkin, sprinkle with chia seed and chopped pecans. Cover glass and place in fridge overnight. Grab a spoon and enjoy!