Once a year there comes a time when I truly start to panic. Now is that time. My son has a birthday coming up in 2 months. Then there is Christmas or as I like to call it Toyapolooza. I have been in cleaning spree mode attempting to reorganize for the holidays. It’s still about 1,000 degrees here in South Florida. I really do have to plan ahead or we will be absolutely swamped with toys in 4 months. I am wistfully thinking of fall weather now! And pumpkin smoothies!
I have eyed weather reports with absolute jealousy that the cooler weather is already descending into the rest of the country. I am really excited to have this for a breakfast after my bulletproof coffee in the mornings and so I’ll just have to pray the cooler weather comes down here as quickly as possible. For now I am excited we had a day without soggy wet humidity. This really has been a great day!
I love pumpkin not just for its deliciousness but for how healthy it is. This is how I get magnesium into my diet. (Maybe that’s just an excuse to have pumpkin all the time!?) This is so delicious that I will probably use this recipe as a substitute for egg nog this year. Pumpkin nog! I love it!
- 6 ounces unsweetened almond milk
- 2 ounces heavy cream
- 1/4 cup pumpkin puree
- 2 tbsp sugar equivalent
- 1/4 tsp pumpkin pie spice
- Combine all ingredients into a large cup and blend with a stick blender. (A regular blender is fine too!)
- Per smoothie: 239 Calories; 23g Fat; 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5 net carbs