From our skinny table to yours...

We could eat pumpkin all day, everyday.  Today we are sharing our go-to FALL breakfast and it tastes like dessert... win win ;)

Are you ready for the simplicity in this parfait?  We sautéed up a banana in coconut oil and sprinkled with cinnamon until soft and warm!  We then mixed this into our pumpkin yogurt.

How did we make pumpkin yogurt?  We mixed one tablespoon of pumpkin puree into plain Greek yogurt!  We NEVER eat flavored Greek yogurt.. take a look at the sugar content and see the craziness for yourself!

We topped this bowl of deliciousness with chopped pecans and called it a day :)


You NEED to try this.

Nutrition facts per serving
Calories: 345
Fat: 14.9 grams
Carbs: 46.6 grams
Fiber: 8.1 grams
Protein: 11.9 grams

Ingredients
1 banana
1 tbsp. pumpkin puree
6 oz. plain Greek yogurt
2 tbsp. chopped pecans
1 tsp. cinnamon
1 tsp. coconut oil

*buy ORGANIC ingredients when you can*

Let's get cooking!
1.  Add coconut oil to pan over medium heat.  Add sliced banana and cinnamon and saute 3 minutes or until soft.
2.  Mix pumpkin puree into yogurt.
3.  Add warm banana to yogurt and top with chopped pecans.

ENJOY!