Nothing tastier than enjoying the flavors and produce of the season. This month I have been experimenting with some of the beloved Thanksgiving spices in my morning smoothie. Enjoy.
Pumpkin Oat Protein Smoothie
- 1/3 cup puree pumpkin
- 1.5 cup raw spinach
- 3 tsp cinnamon
- 1/4 teaspoon clove
- 1/8 tsp ginger
- 5 ice cubes
- ¼ cup gluten free oats (dry)
- 1 scoop protein powder (unflav, chocolate or vanilla)
- ½ cup of water, almond milk or coconut milk
Blend all the above ingredients. You may need to add more liquid depending on your blender. Once thoroughly blended add ½ T of cocoa nibs for a cocoa flavor and enhancement in texture.
Apple Pumpkin Protein Smoothie
- 1/3 cup puree pumpkin
- 1.5 cup raw spinach
- 3 tsp cinnamon
- ½ teaspoon clove
- 1/8 tsp ginger
- 5 ice cubes
- 1/3 or ½ of a small frozen banana (I peel multiple bananas, wrap them in foil and then freeze them)
- 1 scoop protein powder (unflav, chocolate or vanilla)
- ½ cup of cooled apple cinnamon herbal tea (I brew a small amount of water the night before and leave it on the counter for the morning)
Blend all the above ingredients. You may need to add more liquid depending on your blender. Once thoroughly blended add ½ T of cocoa nibs for a cocoa flavor and enhancement in texture.
Additional Tips:
If you want the smoothie to be sweeter, feel free to add more banana or vanilla extract. As well, with the flu season upon us, I more often than not, tear open 2 green tea sachets and add the ingredients in with the smoothie for an extra immune system booster. Last but not least – I often combine many of the ingredients the night before so breakfast can be whipped together effortlessly.
