Lately, people have been asking, “How do you keep up with Vegan MoFo, a full-time job, a training schedule, trip planning and recipe testing?”
I eat a really good breakfast.
Most days I stick with a thick green smoothie in a bowl with oats, buckwheat and raisins stirred in. But sometimes I find it easier to jump out of bed when I know there is a delicious breakfast waiting for me. I love opening my fridge and seeing a big bowl of goodness. It doesn’t have to be tied up with a bow – I know it’s there just for me, to support my busy schedule and keep my enthusiasm well-fueled.
I’ve made many variations on this recipe – as has its creator, Angela. This twist was inspired by my really big can of pumpkin. I know some of you are already over all the orange-hued recipes (sorry, Christy). But I can’t get enough. I love pumpkin, especially with cinnamon, nutmeg, ginger and a kiss of maple syrup. Feel free to make yours with a puree of another favourite fruit (e.g. apple, mango, banana, pear, etc).
Overnight Oats of Awesome (inspired by OhSheGlows)
1/4 cup pumpkin puree
1/2 cup almond milk
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 cup rolled oats
2 TBSP chia
Garnish: pecans, pumpkin seeds, raisins and a drizzle of maple syrup
1. In a medium bowl, whisk together the pumpkin, almond milk and spices.
2. Add the chia and oats and stir to combine.
3. Set in the fridge overnight.
4. Separate oats into two serving bowls and add the garnishes – ending with the touch of maple syrup.
Tomorrow is my big race. I’m running in support of the Toronto Vegetarian Association. Thank you to everyone who has donated. My mom, brother, soon-to-be sister-in-law and three best friends are all running the 5k as well. I’m so proud of all of them and feel completely blessed that they chose to join me on race day to celebrate my birthday. I’m hoping I’ll be full of awesome for the entire 21.1kms.