From the September/ October 2017 issue. 

Fall’s flavours are truly some of the best. This marathon season, feed your runs with delicious pumpkin tastes for breakfast, crunchy granola and of course, notes of ginger, cinnamon and nutmeg. There’s perhaps no better morning meal to settle down to after a crisp morning run than this pumpkin yogurt cup. Not a morning runner? Snack on this after evening sweat sessions.

INGREDIENTS

¾ cup canned pumpkin (not pumpkin pie mix)
1–2 tsp honey or maple syrup
½ tsp ground ginger
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¾ cup nonfat plain
Greek yogurt
1 cup granola (your favourite kind)

DIRECTIONS 

1. In a medium-sized bowl, mix together the pumpkin, agave nectar, ground ginger, cinnamon and nutmeg until combined.
2. In two small glasses or bowls, scoop some of the pumpkin mixture into the bottom.
3. Layer with the Greek yogurt, pumpkin mixture and granola. Serve.

Kim Doerksen is a runner and coach with Mile2Marathon, based in Vancouver. Read more of her recipes here.


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