I make a smoothie for breakfast every Friday, and I'm a little bit like Sheldon Cooper with my habitual breakfast routine (although I have no issues with varying up my routine when the mood strikes). It's just what I do on Fridays.
I shared a lot of smoothie recipes this summer, with different combinations of Greek yogurt or unsweetened almond milk, frozen fruit, nut butters, protein powder, and unsweetened cocoa powder, with vanilla and spices to make them even better.
So this week, with a little pumpkin leftover from a pumpkin recipe, I created a cold and creamy pumpkin smoothie. It was just right for this still warm weather, but with all the essence of a crisp fall day.
One Year Ago: A Fairy Birthday Cake
Two Years Ago: Baked Banana Pudding
- 1/2 cup unsweetened almond milk
- 1/2 cup plain Greek yogurt
- 1/4 cup canned pumpkin
- 1/2 frozen banana
- 1/4 teaspoon vanilla
- 1/4 teaspoon pumpkin pie spice
- 1 tablespoon light brown sugar, honey, pure maple syrup or other sweetener (optional)
- 4-6 ice cubes
- 2 tablespoons cold water, if needed
Note: For a chocolate pumpkin smoothie, add 2 tablespoons unsweetened cocoa powder. A tablespoon of natural almond butter or peanut butter is also fantastic, and a scoop of vanilla protein powder can also be added.
Blend all ingredients until smooth, adding a little cold water if the mixture is too thick.
Yields 1-2 servings.
Recipe from Curly Girl Kitchen