I had this idea that I would post regular recipes to this blog. Eh. Mixed results there, I’d say. And since I’ve been eating gluten-free (mostly) and dairy-free (often), I’ve been struggling a little in the baking department. Smoothies to the rescue. And what could be better for fall than pumpkin?
This is not a mysterious recipe. Most smoothies are nothing more than: “Stick in a blender. Blend. The end.” But I do like to share when I find something worthwhile. Make modifications however you like. Here’s how I like to make what tastes like Thanksgiving pumpkin pie in a cup:
6 ice cubes
Medium banana, cut into inch circles (or thereabouts)
4 oz pumpkin puree
1 tsp maple syrup (the real stuff)
2 tbsp pea protein powder (I like my protein)
cinnamon, nutmeg, ginger, and clove to taste
8 oz coconut milk (the creamy kind from a can)
Put everything in the blender in the order above, then blend. The end.