Sometimes during the hectic holiday season, we forget to take care of ourselves. We forget to make time for the things that are important to us, and get wrapped up in balancing holiday preparations, year-end work projects, and the usual plague of household chores. The past few weeks have been a bit more difficult to balance as Michael focused on defending his thesis (success!) and I had a number of work projects dividing my time unevenly. Last week I opted to postpone this blog post in favor of a little self care; working late always makes me want a relaxed evening by the time I make it home.

One thing that always helps me during these periods is to ensure I’m eating well even when life is full. I always prep my lunches over the weekend and I try to prepare a couple breakfasts for my weight-lifting days as well. This makes my mornings a little more relaxed and provides a healthy and filling lunch even if I only take a fifteen-minute break to eat it.

If you are also feeling a bit rushed in the mornings, this is a great option to prepare for the week ahead. Make enough jars for the week all in one go and they will be ready to eat as soon as you need them. I typically enjoy mine with a cup of hot cold-brewed coffee, a quick and healthy breakfast that is just the right amount before a weight-lifting session. I sometimes add a scoop (or half of one) of protein powder, but just as often I don’t. Know that it will change the texture slightly (and the taste, depending on your powder of choice) but it’s a great way to bump up your morning protein intake.

Enjoy those fall flavors and give yourself an extra couple of minutes in the morning to enjoy a ready-to-eat meal. As an added bonus, making these in a jar gives them portability for those of you that don’t eat until you get to work, or want to wait until after your gym session. I like to make two on Sundays so my Monday and Wednesday breakfasts are all set. (One of these days I’ll share my Tuesday/Thursday recovery meal with you guys too.) If you’re making several servings, it works great to mix it all at once and then portion it into jars, but I don’t usually bother dirtying an extra bowl when I’m just making two at a time.

PS – Not a pumpkin fan? I haven’t personally tried it but I’m pretty confident sweet potato puree would work just as well. Just make sure it’s blended smooth before you mix it into your pudding.

Pumpkin Pie Chia Pudding

Makes one serving

Ingredients

1/2 cup almond milk (or any milk)
2 Tbsp chia seeds
2 Tbsp hemp hearts
1/2 – 1 scoop protein powder (optional)
1/2 tsp pumpkin pie spice mix
1/2 tsp maple syrup, to taste

1/2 cup 100% pumpkin puree (I buy Libby’s)

optional toppings
1-2 Tbsp toasted, chopped walnuts
extra drizzle of maple syrup
cinnamon

Directions

1. In 12oz jar, whisk together milk, chia, protein powder (if using), spices, and syrup until completely combined.
2. Gently stir in pumpkin until well mixed.
3. Seal jar and place in the fridge overnight, or until ready to eat (up to one week).
4. Enjoy plain or top with hemp hearts and/or toasted walnuts.