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Yield: 16 oz.| Prep Time: 5 min
Pumpkin is truly one of the most versatile and nutritious fruits that starts to make its debut when the leaves begin to turn. It’s loaded with a super-dose of antioxidants, fiber, and vitamins A, C, and E. Just one half-cup serving boasts a whopping 5 grams of fiber! It is probably one of my favorites and of course, fresh is best (and easy!). And it does not contain the toxic chemical, BPA, found in many canned goods.
In lieu of canned, my M.O. is to buy a few sugar pumpkins (the small ones), slice in half, reserve the seeds for more amazingness, and bake in the oven at 400 degrees in a shallow glass pan with ¼ cup water for about 45 minutes, or until soft. Once cool, scoop out the flesh and puree in a food processor with the reserved water until creamy. Store in ½ – 1 cup glass mason jars in the freezer for up to 6 months (I’ve gone longer and you can too). If you prefer to devote your energy to other things, I can’t blame you. Just opt for a canned variety that is sans-BPA. It does exist. Mark’s Daily Apple has done the legwork for you here.
So back to the reason I write today. The smoothie. Oh. My. GOODNESS! If you like pumpkin pie, this will rock your world and your body! The stats alone are enough to make me weak in the knees (335 cal/17 g fiber). All the goodness of pumpkin, combined with the potassium and tummy-slimming fiber of banana, sprinkled with a heaping dose of super-nutrient and complete protein, chia, combined with calcium and probiotic-rich yogurt, and dusted with a bit of insulin-regulating, cinnamon, this baby keep you going all morning. It also doubles as a great post-workout snack, infusing those depleted cells back to life, as well as a “treat” for unassuming 2-year old little girls. Yes, I’m going to exploit her precious naivety as long as I can. I’m that mom.
Enjoy with caution. Not really. This smoothie only tastes sinful.
Image courtesy of The Messy Chef
Adapted from Healthful Pursuit
* = good source of fiber
Use organic ingredients when possible
- ½ cup crushed ice
- ½ cup whole milk
- ¼ cup plain whole milk yogurt
- ½ cup pureed pumpkin
- ½ banana
- 1 scoop organic vanilla plant-based protein powder like this one
- 1 tbsp. chia seed
- 1 tbsp. psyllium husk (optional for added fiber)
- 3 drops liquid stevia (or ¼ tsp. maple syrup)
- ¼ tsp. cinnamon
- ¼ tsp. pumpkin pie spice
Place all ingredients in blender and blend until smooth.
Serving Size: 16 oz.