Last weekend was the last weekend of ‘peak’ foliage time up here in Maine. People from all over the east coast come to Maine to see the leaves, particularly in Acadia National Park.
While I’ve been here for 4 years, I have yet to see the leaves or even get to the park in general, but when my friend was visiting with a National Park pass and I had a weekend day off due to COVID, I jumped on the opportunity. We woke early to go on the two hour drive north to get there right after sunrise to see Cadallic Mountain before taking the Ocean Trail along the cliffs. It was stunning, but before we left, we packed snacks and this was one I packed both of us.
It’s so easy that I feel badly calling it a recipe but it is one of my fall favorites + was a perfect snack for the trail. The pumpkin or winter squash (since I make a lot of butternut and kabocha squash puree in the winter) gives you the energy you need for a hike while making it fluffy, warming + indulgent. The protein + vitamins in the chia seeds make it a perfect option for any dietary lifestyle and the fat from the nut butter makes it a complete breakfast or snack that will keep you satiated + hydrated throughout the most active of times.
To pack, pour into a heat safe container, add toppings and place on the bottom of your backpack. remember to bring your own spoon and some paper towels in a bag so you can bring whatever trash you have out of the park or trail. Always leave no trace.
3 tablespoons coconut or your nut milk of choice
½ pumpkin or squash puree
½ teaspoon ginger juice (or 1/2 teaspoon ground ginger)
¼ teaspoon cinnamon
splash of vanilla
pinch of salt
2 tablespoons chia seeds
1 scoop collagen or vegan protein of choice
In a small pan, heat the milk and puree together to make a consistency that’s similar to heavy cream or yogurt. Add your flavorings and mix to combine.
Turn off the heat and add the chia seeds, stir to incorporate. Pour into a bowl and let the mixture sit for 5-10 minutes so the seeds can absorb the liquid before topping and serving.