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(Green) Pumpkin Smoothie

October 30, 2011

You know what I’ve been drinking quite often lately? The Pumpkin Pie Smoothie from the Peas and Thank You blog. Freezing the pumpkin in an ice cube tray is such a clever idea- it works perfectly and creates just the right texture. I adapted Sarah’s recipe a little bit to make it more of a breakfast smoothie. Listed below is what I put in mine; I leave out everything else in the original.

1 cup canned pumpkin puree, frozen in an ice cube tray for at least 2 hours

1/2 cup unsweetened almond milk

1 small – medium banana

1 Tbsp. maple syrup

1/4 tsp. ground nutmeg

3/4 tsp. ground cinnamon

2 Tbsp. protein powder (optional)

1 Tbsp. hemp seeds (optional)

1/4 tsp. coconut oil (optional)

a few shakes of finely ground sea salt

Those ingredients will make a thick, creamy, shake-like smoothie, as in the picture above. Go easy on the spices- I think they have a funny aftertaste if you end up with too many. Usually I’ll add another 1/4 cup of unsweetened almond milk and (Sarah’s brilliant idea again) 2 big handfuls of spinach to get a serving of veggies and more nutrients in there too. If you use enough spinach, the drink will turn a bright shade of green instead of a murky orange-brown-green!

The cupcake papers and flags are from Dollar Tree. Aren’t they cute? I happened to be in there with a friend on Friday and snatched a few packages up. I intended to make pumpkin gingerbread muffins from BabyCakes in them, but didn’t end up getting to it today. Guess I’ll just enjoy looking at the cupcake liners until next year!

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