I couldn’t let October end without posting some kind of pumpkin recipe. If ya didn’t know this fun fact about Mechanic Dina, it’s that I’m a humongo pumpkin fan.
For work days that involve me leaving the house earlier-than-early to get to one of my other offices, I always plan and prepare meals the night before so there’s no punching the Food Panic Button. Planning ahead is typically a no brainer for a successful food day, amirite?
So, something pumpkin-yogurt-y was surfacing on the brain this past week when doing meal prep for my Tuesday. If you search the Interwebz for this kind of thing, you’re bound to find a lot recipes that either do not contain enough calories (sorry not sorry, but a 200 calorie recipe ain’t enough oomph for a meal) or do not have enough protein (sorry not sorry, but a recipe that claims to be “packed” with protein but only has 6 grams of protein IS NOT enough for a meal).
There was work to be done, ya’ll.
Okay, fast forward a handful of minutes later, I ended up with a “pumped up” version of pumpkin yogurt. Yessss…. and one of those moments where you say out loud: “I CANNOT WAIT for tomorrow’s breakfast!!”
RECIPE INGREDIENTS:
3/4 c (170 gm) nonfat plain Greek yogurt (I used Trader Joe’s brand; if you are dairy-free, then choose one of the higher protein dairy-free options such as the Siggi’s brand)
1/4 c (60 gm) pumpkin puree (I used a canned organic puree, NOT the pie filling)
1/4 tsp pumpkin pie spice (double this if you want more pumpkin spice feel!)
1 Tbsp (6 gm) peanut powder (I used this one from Sprouts)
2 Tbsp cacao nibs (these are my fave)
2 Tbsp hemp hearts (I toasted these with the pumpkin seeds - see step #1 below)
2 Tbsp raw pumpkin seeds, toasted (I use TJ’s)
1 tsp pure maple syrup
Preparation Steps:
In a small skillet, heat the hemp hearts and pumpkin seeds over medium or medium-high heat for 2-3 minutes or until aromatic and just starting to lightly brown. Be sure to stir often so they don’t burn. Set aside to cool for 5 minutes.
Use a mason jar (or other similar container) and add the ingredients starting with the pumpkin and working down the ingredient list.
Close it up and store in the fridge overnight. The next day, give some shakes and stirs and enjoy!
If you’re one to “need” super sweet yogurt mixes, then you’re going to need more maple syrup on this thing. Or, you can consider using a vanilla flavored greek yogurt. Otherwise, I dare ya to try it as is and enjoy the flavors.
Before putting it in the fridge
Basic Nutrition Info:
500 calories
42 grams carbohydrate
11.5 grams fiber
34 grams protein
22 grams fat
1:1 ratio of carb to protein
I loved this creation and especially enjoyed the toasted seeds, the blend of pumpkin and yogurt, and well… I love breakfasts out of the jar!
Mid-chew after a morning metabolic test