Pumpkin Chia Pudding Serves: 2-3 Ingredients 1.5 cups almond milk ½ cup pumpkin puree 1 scoop Shaklee Protein (Vanilla 180 is best) 2 tablespoons almond butter (or other nut or seed butter) 1 tablespoon raw honey 1 teaspoon vanilla extract 1 teaspoon cinnamon ¼ teaspoon nutmeg ⅛ teaspoon ground ginger ⅛ teaspoon ground cloves pinch of salt ¼ cup chia seeds extra almond milk for topping Instructions Blend all ingredients, except chia seeds, until smooth. Place the blended mixture into a resealable large jar (or 2 smaller jars) then add chia seeds. Seal jar and shake. Place in refrigerator overnight or for at least 3+ hours. I shook my jars once in between to make sure they didn’t become too gelatinous. Pour some extra almond milk on top and eat up. Breakfast, snack or post workout recovery is served!