I have to be 100% honest with you guys, I’ve never had a Pumpkin Spice Latte. I mean, I’m actually pretty proud of this fact. I don’t really like pumpkin pie, or pie at all for that matter. I love the color of pumpkin. I love the smell of the spices that go into the making of all these Pumpkin flavored things… but, I think I’m failing as a white girl that lives in a super hip part of Chicago. But I’m totally fine with that.
I have however, been reading some really fun recipes that bring this pumpkin trend to the next level. So I bought a can of pumpkin puree. Determined that I was going to incorporate it into EVERYTHING. I was going to make muffins, overnight oats, sauces, smoothies, marinades, cocktails, coffee, stuff it into chicken breast… the list could go on and on of all the things I was planning on making. That can sat in my cupboard for about two weeks–until TODAY!
Sloan’s Pumpkin Smoothie
(It’s healthy, and tasty, and about as basic and I’ll EVER get.)
Throw in a blender, you won’t regret it, I promise.
1/2 cup pumpkin puree (I used canned, check the label and make sure the ONLY ingredient is ‘pumpkin puree’)
1 tablespoon of brown rice protein powder (here is what I use)
2 tablespoons of powdered peanut butter (what I’m currently using)
1 tablespoon of natural peanut butter (again, check the ingredients–peanuts and sea salt should be the ONLY ingredients)
1 tablespoon of agave or sweetener of your choice (sometimes I use honey, agave or even a steevia sweetener in moderation.)
1 cup of UN-sweetened almond milk
3-4 ice cubes (aka, frozen water. Only ingredient!)
As much cinnamon as you damn well please, (because that shit is delicious!)
**Approximately: 250 calories, 19g carbs, 13g fat, 16g protein 6g sugar
**These calculations are with the exact brands and ingredients I used. Nutritional value will vary on products. Smoothie is Gluten Free, Dairy Free, Vegan.
Got other good pumpkin recipes? Tried this one? Tell me what you think!