Autumn is in the air. After an energizing weekend at the first annual Blog Brûlée healthy blogger retreat at Smugglers’ Notch in Vermont, I created a healthy, fall-inspired Pumpkin Chia Pudding recipe to share with you and your family.
(As invited speakers, our travel and lodging were covered and we received an honorarium.)
I’ll share the simple pudding recipe below, but first here are a few highlights from the Blog Brûlée weekend.
The retreat theme was “Setting Fire to Better Blogs.” A small group of dietitian bloggers gathered to learn and connect, guided by the event’s founders—Gretchen Brown, Deanna Segrave-Daly, Robin Plotkin, and Regan Jones—and a lineup of experienced speakers.
Speakers and topics included practical sessions on food photography, iPhoneography, online storytelling, SEO, community building, branding, and monetization. Highlights that stuck with attendees included focusing edits on exposure in post-processing, getting comfortable with smartphone photo apps, planning an editorial calendar, and using clear, authentic branding attributes: authentic, reliable, responsive, engaging, evolving.
The retreat took place at Smugglers’ Notch Resort in Vermont. Attendees stayed in cozy condos with fireplaces, well-stocked kitchens, and scenic views. The comfortable setting made it easy to relax between sessions and plan follow-up posts and projects.
One memorable afternoon we visited Boyden Valley Winery. Seeing pumpkins piled on an antique wagon reminded me that summer had faded into fall and inspired the pumpkin-themed recipe I wanted to share.
Back home I developed a simple Pumpkin Chia Pudding made with canned pumpkin, vanilla soymilk, maple syrup, chia seeds, and pumpkin pie spice. I finished it with toppings from my swag bag—dark chocolate, Vermont maple syrup, and a drizzle of caramel—to make a cozy, nutritious fall dessert.
- 1 cup vanilla soymilk
- 1/3 cup canned 100% pure pumpkin
- 3 tablespoons chia seeds
- 1 tablespoon pure maple syrup
- 1/4 teaspoon pumpkin pie spice
- Pinch salt
- Combine soymilk, pumpkin, chia seeds, maple syrup, pumpkin pie spice, and salt in a 16-ounce wide-mouth mason jar or similar container. Shake vigorously, seal, and refrigerate for at least 3 hours or overnight until thickened.
- Serve chilled with optional toppings such as caramel, shaved chocolate, shredded coconut, chopped nuts, or fresh fruit.
Everyone at the retreat contributed expertise and creativity. We exchanged ideas, became fast friends, and left determined to support one another’s work. Pictured are a few of the new friends we made; follow-up posts will highlight more about this community and individual attendees.
We’ll share additional recaps, including foraging for Concord grapes with a Welch’s dietitian, a wine-and-cheese tasting at Boyden Valley Winery, and lighter moments from the weekend like my first experience cooking eggs in a microwave. Stay tuned for more stories and recipes inspired by Blog Brûlée.
Below are posts written by fellow Blog Brûlée attendees and speakers, offering additional recaps, recipes, and takeaways from the retreat.
Blog Brûlée Recap by Anne at Fannetastic Food
Blog Brûlée + Clean Eating Recipe RoundUp by Danielle Omar at Food Confidence
Blog Brûlée: What I Learned & What I Ate by Kara at The Foodie Dietitian
Mindful Eating: What’s Chocolate Got to Do with It? by Diane Boyd at Cape Fear Nutrition
Best Blogging Conference: Why Families Belong in the Kitchen Together by Jen Haugen, Down to Earth Dietitian
Blog Brûlée: Soaking It All In by Julie Harrington at RDelicious Kitchen
Blog Brûlée Recap (AKA The Most Epic Blogger Sleepover Ever) by Kylie at Immaeatthat
Blog Brûlée Recap & Grilled Cheese Recipe Round Up by Min Kwon of MJ & Hungryman
Blog Brûlée: Quick Recap by Marisa Moore at Marisa Moore Nutrition
Autumn Chopped Salad with Apples, Fennel, Cheddar, Macadamia Nuts and Apple Maple Vinaigrette by EA Stewart at The Spicy RD
Blog Brûlée + Weekly Eats by Kristina Larue at Love & Zest
Making Your Dreams Come True: One Simple Lesson from Blog Brûlée by Regan Jones at Healthy Aperture