Pumpkin Pie Overnight Oats

September 26, 2016 at 1:36 pm (American, Breakfast/Brunch, Dessert, Recipes, Vegan/Vegetarian) (, , , , , , , , , , , , , , )

For fall, I’m swapping out my regular breakfast smoothies for pumpkin pie!  This is a decadent-tasting but completely guilt-free recipe that will let you eat dessert for breakfast and provide a healthy dose of fiber at the same time.  Also a perfect trick to have up your sleeve to use up any leftover pumpkin puree and satisfy that pumpkin spice craving whilst keeping the calorie intake under control 😛

This makes a great base for mixing and matching with your favorite smoothie bowl toppings.  In these photos, I stayed with the pumpkin theme – maple yoghurt, pumpkin seeds, with some pumpkin spice Special K and the last of this week’s Pumpkin Loaf just for fun.

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Ingredients (serves 2)

  • 2/3 cup organic pumpkin puree
  • 1 small banana
  • 1 1/3 cup gluten-free rolled oats
  • 1 1/2 cup almond milk or skim milk (coconut milk has too strong a flavor)
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 2 tbs maple syrup
  • your choice of toppings to serve (e.g. yoghurt, chopped pecans, pumpkin seeds, granola)

Method

  1. Place all smoothie ingredients into a blender and process until smooth.
  2. Divide the mixture between two glasses/jars and refrigerate overnight.
  3. Pull out the glasses/jars in the morning and add your toppings to serve.

 

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Mushrooms!

August 15, 2016 at 10:31 am (Alaska, Travel) (, , , , , , , )

The fireweed has finished blooming, a sign which the locals say heralds the end of summer.  As we lament the passing of these beautiful pink blossoms and, with them, the long sunny days, at least we can get excited by all the amazing mushrooms that are popping up everywhere.  While I’m yet to find anything as out-of-this-world as a strawberry bracket fungus (which we stumbled upon off the beaten track in central Tasmania), these North American wonders growing right in our backyard are really something else.  The striking, spotted fly agaric in particular, a far cry from the plain, white, literally backyard varieties that would be sprouting up amongst the buffalo grass back home in Oz.

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I’m constantly amazed by how big these mushrooms get.  A clear indicator of deadliness as the moose would have picked them off by now.  A quick study of the Chugach State Park’s guide to wild mushrooms confirmed our deduction that, yes, you’d have to really know your way around (or be Bear Grylls) to risk eating anything foraged from the forests.  We’re quite happy just to look 😛

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