When I woke up this morning, I had absolutely no idea what I wanted to eat for breakfast. And I certainly had no idea I’d end up indulging in a healthy pumpkin pie pudding!
Usually I’ll eat some eggs or a green smoothie (or both when I’m super hungry), but to be honest with you my stomach has been killing me in the mornings. In effort to figure out which foods bother my stomach and which foods don’t, I’ve been trying to eat more intuitively, to figure out what I REALLY want before mindlessly stuffing my face as I head out the door to the gym.
I’ve noticed some really odd trends in the last few days. For one thing, I’m not always hungry in the mornings. The other day I simply had a giant mug of vegan hot chocolate (recipe to come, I promise). On days where I truly wanted to eat eggs, the tomatoes I would mix in would often give me a terrible stomach ache. Even cereals that were labeled as gluten-free still made me pretty sick (goodbye grains 🙁 ).
With my options so limited, I’ve gotten pretty creative in the breakfast department. This is quite a change, because for almost two years I’ve started the day with a giant green smoothie. But instead of being a pessimist and getting all bent out of shape about my new routine, the yogi in me has learned to embrace this problem, to instead be grateful for it. Perhaps my stomach aches are a sign that I need to switch things up.
And switch them up I did!
The History of Today’s Pumpkin Pie Pudding
I truly can’t remember the last time I enjoyed a bowl of dairy-ridden pudding. The idea of intentionally eating something that I know will make me sick seems baffling. But this morning, I really wanted something creamy and gooey. So I searched online for paleo breakfast ideas and came across this awesome paleo carrot cake pudding breakfast. I was instantly drawn to this recipe, saw how easy it was, and how it didn’t have any red flag allergens. So I started steaming the carrots as indicated in the recipe.
But then, something terrible happened. I burned the carrots! Somehow I must have gotten sidetracked, but before I knew it the carrots were completely black. I rarely (and I mean rarely) burn food, so to burn a whole bunch of organic carrots definitely threw me for a loop. And when I saw those were the last of the carrots, for a second I panicked. How could I make carrot cake pudding without carrots?!
Then I saw a leftover container of fresh pumpkin and half a sweet potato. Almost instantly, I knew it was going to be a pumpkin pie pudding kind of day.
Tips for Making Pumpkin Pie Pudding
This pumpkin pie pudding takes literally five minutes to make! I used organic canned pumpkin for this recipe. You can use pretty much whatever you want, as long as you use pureed pumpkin, NOT pumpkin pie filling. The latter is filled with sugar, HFCS, and all sorts of nasty ingredients you don’t want in your body.
The sweet potato was actually something I had in my fridge from dinner a few nights ago. You can bake a sweet potato in the oven if you want, but if you’re pressed on time in the morning I recommend making this dish the next day after you’ve had baked sweet potatoes for dinner.
I used pumpkin pie spice for this recipe, which is a mixture of cinnamon, ginger, allspice, and cloves. But feel free to use whatever mixture you want! Some of you like more cinnamon, while some of you want more ginger. These spices are all great for aiding in digestion and boosting circulation, so use whatever combination you want.
Lastly, I decided to add a little coconut oil to this recipe. Although it’s only a teaspoon, that little bit of oil helps give this dish a rich body. This way you won’t feel like you’re eating baby food for breakfast (although I have heard that some people actually enjoy eating baby food).
Coconut oil is also great for the thyroid, helping you to burn fat throughout the day! Just a little food for thought 😉