These are a few of my favorite things!…
One thing I love about Fall is that I feel like I have an excuse to turn any kind of normal food into a pumpkin-flavored dish. People can’t judge me—it’s fall! Anyone who judges would be deemed boring and un-festive—anti-holidays, if you will.
Pumpkin yogurt was discovered in my kitchen today for two reasons:
- I love yogurt but hadn’t eaten it in a couple months. Why? Well, I’m glad you asked. I have a baby whose tummy initially didn’t tolerate dairy very well and a mommy who didn’t tolerate cleaning up baby throw-up very well (yes, I’m breastfeeding). It was time for dairy to slowly start becoming part of mommy’s diet again! Woohoo!
- I had a lot of left over pumpkin after making pumpkin chocolate chip muffins last week!
So, I used Greek yogurt, a couple spoonfuls of canned pumpkin, a few dashes of cinnamon and a little maple syrup to make this deliciousness!
Why Greek yogurt? First of all, it tastes so yummy! Also, Greek yogurt has much more protein than other yogurts and is less processed. Give it a try–it’s worth the extra $$!