But fortunately, this is a POWER smoothie. So, you know, now I have the energy to power through a few tasks that need doing. Case in point: I actually already have my dish for next week done. And there isn't a can of pumpkin anywhere in sight.
Of course, there are only two...TWO!...weeks left of our 12 week journey. But hey, every week counts. I'm hoping that I get my bootie in gear and bust into that Blue Hubbard that I mentioned weeks (months?) ago for our final week.
Oh, and yeah - I'm taking suggestions. I'm trying to figure out something to make with Blue Hubbard that is NOT soup or pie. Do you have a favorite way to make it?
Until then, power on!
Pumpkin Power Smoothies
by
Prep Time: 5 minutes
Cook Time: n/a
Keywords: blender beverage breakfast soy-free vegetarian American
Ingredients (2 smoothies)
- 1-1/2 cups vanilla almond milk
- 3/4 cup pumpkin puree
- 1 frozen banana, broken into pieces
- 1/2 cup Greek yogurt
- 1/4 cup uncooked rolled oats
- 2 tablespoons shredded unsweetened coconut, toasted
- 2 tablespoons brown rice syrup (or honey, maple syrup, agave nectar)
- 1 tablespoon chia seeds
- 1 tablespoon ground flax seeds
- 1/2 teaspoon ground cardamom
Instructions
Put everything into the jar of a blender and puree until smooth. Adjust sweetness to taste.
Garnish with a little extra chia, ground flax, oats, and/or toasted coconut, if you like.
Garnish with a little extra chia, ground flax, oats, and/or toasted coconut, if you like.
Better late than never, right? See you back here in a few days...when I'm actually going to post my week 11 post ON TIME!
I'm happy to be co-hosting 12 Weeks of Winter Squash with my friend Joanne of Eats Well with Others, again this year. We'd love it if you'd cook/bake along with us over the next
