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!