[RECIPE] Pumpkin Pie Chia Pudding Ft. Coconut Dream

Dream - Pumpkin Chia Pudding -1
I know we are in pumpkin mania season right now and I couldn’t resist creating a recipe to ad to the mix. The great thing about this recipe is that you can really customize it to your liking. Not into pumpkin? Leave it out and up you’ve got pumpkin spiced chia pudding. Simple, easy and perfect as a breakfast or place it in a fancy glass and you have a great dessert.

Pumpkin Chia Pudding
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  1. 1 Plain or Vanilla Coconut Dream® Yogurt
  2. 1/4 Cup Chia Seeds
  3. 2 Tablespoons Pumpkin Puree
  4. 1 Teaspoon Pumpkin Pie Spice
  5. 1/4 Cup Maple Syrup, divided
  6. 1/2 Apple, cut into match sticks
  7. Sprinkle of Cinnamon
  1. In a bowl combine the yogurt, chia seeds, pumpkin puree, pumpkin pie spice and two tablespoons of maple syrup. Cover and place in the refrigerator for at least 20 minutes but you could do this the night before if you'd like.
  2. Top the chia pudding with maple syrup, apple sticks and a sprinkle of cinnamon.
Naturally Lindsay https://www.naturallylindsay.com/
Dream - Pumpkin Chia Pudding

Disclaimer: Thank you to Dream for providing me with the coconut yogurt used in this post. No compensation was received. I was not required to write a post.

RECIPE | Roasted Roots & Red Lentil Stew

This past weekend we made a trip to the farmers market to do a bit of produce shopping for the week. I was excited to see all of the great Fall produce available and Edith was excited to pick things out and to pay for them herself (with mama and dada’s $). She ended up choosing a small purple top turnip, a rutabaga, two parsnips and a handful of carrots among other things. Since I hadn’t really planned any meals around these roots I decided why not roast them up. I had some red lentils and veggie broth on hand as well and thought it might make a really great stew – spoiler it did! 

Roasted Roots & Red Lentil Stew
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  1. 1 small rutabaga
  2. 1 small turnip
  3. 1 large carrot
  4. 1 large parsnip
  5. 1-2 teaspoons olive oil
  6. 2 cups red lentils
  7. 6 cups vegetable broth or water
  8. 2 bay leaves
  9. 1/2 teaspoon dried oregano
  10. 1/2 teaspoon dried thyme
Cashew Cream
  1. 3/4 cup filtered water
  2. 1.5 cups raw cashews
  3. 1-1.5 tablespoons lemon juice
  4. dash of salt
  1. Preheat oven to 375F.
  2. Toss the root veggies with the olive oil and a dash of salt and pepper. Spread on to a parchment lined sheet pan and bake for 45-60 minutes, until veggies are tender.
  3. Pour the red lentils and water into a large pot and bring to a boil; reduce heat, cover and cook for 15 minutes or until lentils are tender.
  4. Add the roasted roots to the lentils and then using an immersion blender give it a quick blend.
  5. For the cashew cream: Blend everything together in a food processor until smooth.
  6. Add a few dollops of cashew cream to the lentils to add some creaminess.
  7. Garnish with a dollop of cashew cream and a sprinkle of green onions or chives.
Naturally Lindsay https://www.naturallylindsay.com/

This stew is great served up with rice, quinoa or just a big hunk of bread. We also served ours up with some steamed broccoli but you could pair it with a green salad or eat it on it’s own. Enjoy!