recipe | sporty mama life.....

Continuing on ALL things Pumpkin, this week I made a wonderful, quick little breakfast….ahem…I mean lunch. OK darn it, it’s a dessert, but don’t judge.

I am so absolutely pumpkin-frenzied this time of year, that when meeting a friend for dinner last week, she brought me a little gift. She know me well!

A Friend That Knows Me Well, Is a Great Friend Indeed

A Friend That Knows Me Well. Pumpkin Devotion Starbucks Card

This Pumpkin Pie Pudding is good any time of the day, night, or middle of the night and is literally bowl-licking good! I promise I won’t add that picture!!

It’s super fast, so you can whip it up in a flash. It’s the fasted pudding I’ve ever made.

Pumpkin Pie Pudding

¾ Can pureed Pumpkin (not the pie filling) or roast your own pumpkin, scoop and puree in food processor or blender

2 TBSP Pure Maple Syrup

1/4 cup Brown Sugar

1 tsp Cinnamon

¼ tsp Nutmeg

Pinch of Ginger

3 TBSP Cornstarch

1 ½ cups Almond Milk

*Coconut Whipped Cream (a great non-dairy option)

In a medium saucepan add pumpkin, spices and maple syrup. While stirring, bring to a bubbly boil and continue to cook for 4-5 minutes.

Whisk in the cornstarch, and almond milk. Whisk together well. Return to a boil, and continue to cook for another 3 minutes, or until thickened.

Place pudding into bowls and refrigerate until chilled.

Optional: Top with *Coconut Whipped Cream

*Recipe to follow

Serves 2

It’s been a while since I have posted a recipe. So I thought I would post one that I supplied to Runners World for my Vegan article. It is a quick, delicious and nutritious meal.

It’s no secret that I absolutely adore avacados. I put them in smoothies, on vegan burgers, make chocolate pudding from them, mash them and put them in my hair, put them on toast for breakfast, make salad dressing from them…..You name it, for me avo’s have a place everywhere.

Easy ingredients

1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
1-3 garlic cloves, to taste (I used 3 and it was super garlicky, but if you are not a big fan of garlic use 1 clove)
1/2 tsp sea salt, PLUS salt for the water
~1/4 cup Fresh Basil snipped right from my patio
2 tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta (I used Quinoa curly pasta because that’s what I had on hand. I usually use Quinoa spaghetti)
Freshly ground black pepper

Bring water to a boil in a pot. (Salt your water as you would normally cooking pasta) Add in your pasta, reduce heat to medium, and cook until Al Dente.

Meanwhile, make the sauce by adding garlic cloves, lemon juice, and olive oil into a food processor. Pulse until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

When pasta is done cooking, drain and rinse and place pasta into a bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper.

Serves 2