Around October, many stores begin to carry cans of 100% pure pumpkin for a discounted price! I always wait for the sales, then stock up on a few cans of pumpkin to last me throughout the year. If you go to the store during the summer to grab some cans they will be overly priced! I love canned pumpkin because it provides so many nutrients to the body. Pumpkin is a great source of vitamin A (for healthy skin inside and out), calcium (promotes a healthy heart and nerves), iron (for energy production) and magnesium (strengthens bones and teeth). By adding it to your yogurt you can ensure your getting probiotics from the yogurt as well as other beneficial nutrients! I love topping my bowls with nuts to give an extra crunch to my meal.
1 cup Plain 0% Greek Yogurt
1/4 cup Canned 100% Pure Pumpkin
1 tsp Pumpkin Pie Spice
1 tsp Cinnamon
Homemade Roasted Nuts & Seeds
2 tbsp Raw Unsalted Walnuts
2 tbsp Raw Unsalted Pumpkin Seeds
Coconut Oil Spray
Pinch of Pink Himalayan Salt
Mix together the Greek yogurt, canned pumpkin, cinnamon and pumpkin pie spice.
Sprinkle with homemade roasted nut and seed mix.
Roasted Nuts & Seeds
Roasting brings out the natural oils and adds a delicious nutty flavor to the nuts. I will make a big batch of this at the beginning of the week and use it as an oatmeal topping, yogurt topping, on top of salads or just as a crunchy snack. I love roasting my own nuts because I control the amount of oil and salt put into it. You can use the simple steps below to roast ANY of your favorite nuts or seeds. This roasting recipe can be done for any type of nut!
Pre-heat oven to 350
Place raw, unsalted walnuts and raw, unsalted pumpkin seeds on a baking tray.
Spray with coconut oil spray and a sprinkle of pink Himalayan sea salt.
Bake for 12 minutes.