I’m currently sitting on my couch with a white pumpkin candle burning and a hot matcha latte next to me. I don’t normally post on Sundays but I had to check in and give you a few updates cuz it’s been almost a week since my last post! Eek.
If you follow along on insta stories or snapchat (@glowingfridge) then you may have seen the updates I’ve made to the blog and also the new project I’m working on – a new 7-Day Plant Based Meal Plan eBook! It’s finally in the works and I couldn’t be more excited because the response has been amazing so far.
As far as the updates to the blog, I added more categories and made older posts a little easier to find. It took me a while to figure out (hence the no posts this week) but I feel much better about it and I hope you can take a peek around! Clicking on the Recipes tab will bring you to a visual grid page with 8 of the most recent recipes for each category as well as a link to view all recipes in each one category. Same goes for the Lifestyle tab where I also added a category for The Glow Down (faq posts) and a Wellness category. I love how the visual grid looks and hope you guys find it helpful 🙂 everything is much easier to find now – let me know what you think!
On a more fun and less boring note, I’ll be traveling towards the end of this week to Florida with Terry, so keep up with us on snap and insta – I’m sure I’ll be writing to you from the plane! The last time I went on vacay was about this time last year to Cali (see part one & part two) and I’m SO looking forward to this, especially because it’s my first vacay ever with Terry! I may have bought a new bikini... I couldn’t help it!!
Okay, now we can get into this pumpkin bowl of heaven.
I’m not over pumpkins yet, are you? I sure hope not because you NEED to try this. Think of it as your skinny pumpkin pie breakfast bowl with ALL the good things. While you can use any kind of yogurt, I recommend the dairy-free almond milk yogurt from Kite Hill. It’s my absolute fave. I don’t normally buy vegan yogurt unless it’s on sale but sometimes I miss it, so it’s the best dairy-free and soy-free option, trust me!
All you do is mix together plain (or vanilla) yogurt with pumpkin puree, cinnamon, ginger, a little maple syrup, a sprinkle of chia seeds, coconut flakes and crushed walnuts/pecans, plus a handful of your fave granola.
I figure we have until the end of this month to really embrace the pumpkin phase before it’s over, ya know? LIVE IT UP.
And go whip this together 🙂
I’m off to the gym for a quick leg workout – hope you’re having an amazing weekend!
I’ll be back tomorrow with another “Glow Down” post.Print
Pumpkin Pie Yogurt Bowl
- Prep Time: 5
- Total Time: 5
- 1 container plain (or vanilla) dairy-free yogurt, or about 1 cup
- 3/4 cup pumpkin puree
- 1/2 tablespoon maple syrup, or to taste
- 1/4 teaspoon cinnamon (or pumpkin pie spice)
- 1/4 teaspoon ginger
- 1 tablespoon chia seeds
- 1–2 tablespoons crushed walnuts or pecans
- shredded coconut
- handful of granola
- extra cinnamon
- Mix all ingredients in a bowl until well combined.
- Sprinkle with your favorite toppings.
- Serving Size: 1
I love your new updated Blog! I just went through it. Very easy to navigate, good job Shannon! Enjoy your vacation.
Thank you Arlene! Happy you find it easy to navigate 🙂