pumpkin chia pudding with persimmon and granola

hoa, stepped away from the blog there for a hot second, eh?  Honestly, I've been in a place where I just don't have anything to say.  Usually I have thoughts about this or that which I feel like sharing, but lately I've had my head down buried in work and whenever I open up a blog post to write (even one that is totally complete and just needs some text) I just stare at a blinking cursor for an hour before giving up and closing the laptop.  In a lot of ways I feel like the internet is so saturated with voices and tutorials and blog posts that I don't find I have anything to add to the resounding din.  That being said, I do enjoy blogging, so I suppose right now, in this season of life, maybe the blog will just be a little slower.  I don't have the energy to churn out the posts every day like I did a few years ago.  I've been focusing my energy on things I'm feeling more passionate about and I'm pretty happy to let the blog just be whatever it wants to be without feeling pressured to PostPostPost all the time.

One of the things I've been focusing on is trying to eat better.  It's so easy to just eat tons of sugar and indulge constantly in all the holiday treats this time of year, so I've been trying to get a headstart by shifting my eating habits from my lazy summer ways to be more conscious and mindful about eating healthier foods.  I'm not really following any sort of nutrition plan or guide at this point, just trying to eat more whole foods.  I really like being able to pre-make food because it takes a lot of the work out of worrying about what I'm going to eat, and this pudding has been one of my staples the last few weeks.  Each batch gives me about 3 little meals and it's super fast to make.


Ingredients: (makes 3 servings)
(recipe adapted slightly from breakfastcriminals)
1/3 cup chia seeds
1.5 cups coconut milk
1 persimmon, chopped
1/2 cup pumpkin puree (other squash purees also work great, like banana or acorn squash)
1 tbs. maca powder
1 tbs. pumpkin pie spice
4 tbs. honey

Mix everything together in a large glass jar, let sit on the counter for 20 minutes. After 20 minutes, stir well again, and put in the fridge overnight.  It will be ready in the morning!  Keep the remaining servings in the fridge.  I really enjoyed pouring a 1/4 cup of granola into my pudding, it gives it a nice crunch.  I really liked using Purely Elizabeth's Pumpkin Fig Granola as it paired well with the pumpkin puree, but any granola is yummy mixed in.  You can also add pumpkin seeds, nuts, pomegranate seeds, or any other fruit or nuts that sound tasty!