Good afternoon!
Finally, some time to blog! I didn’t get to write all weekend, mostly because I wasn’t home all weekend.
This morning’s breakfast was fall inspired yogurt.
Ingredients: *eyeball all of these*
- 1 cup plain Greek yogurt
- 1/2 cup pumpkin puree
- A little pumpkin spice (or cinnamon, nutmeg, ginger, cloves)
- 1 tsp honey or maple syrup
Directions: Put all ingredients in a bowl, mix and serve.
Serves 1
Nutrition Facts: 180 calories, 7 calories from fat, 1 g total fat, 1 g saturated fat, 0 mg trans fat, 2 mg cholesterol, 102 mg sodium, 23 g carbohydrates, 4 g fiber, 15 g sugars, 21 g protein
I had it with granola and dried cranberries.
Delicious! I also had tea – today I had black violet tea by Kusmi Tea.
I had a class until 11:30 and came home for lunch. I had leftover Curried Stew.
And about 1/4 cup of coconut sorbet for dessert.
Anyone who is not eating ice cream (vegans included) should try coconut sorbet! Since coconut has fat, this sorbet has the consistency of ice cream. And just a little satisfies a cold treat craving!
See you tonight with a tofu recipe my grandmother gave me!
A sorbet with the consistency of icecream does sound appealing! đŸ™‚
And love pumpkin mixed with yogurt. Although I love pumpkin with about anything.
I love the idea of mixing pumpkin into yogurt. It would be especially good with the thick consistency of greek yogurt. I bet it was a bit similar to pumpkin pie!