It’s October and I love pumpkins! Pumpkin pie, pumpkin muffins, I even splurged on a pumpkin cupcake from Crumbs in the Malibu Country Mart, it was my birthday so I get a pass, ok? So, I will be posting some healthy pumpkin recipes if you’re obsessed like I am.
Here’s a pumpkin smoothie that I found in the latest Integrative Nutrition Fall recipe book, that I tweaked just a bit to make it have a bit more protein for workout recovery. It’s high in anti-oxidants, fiber, protein and low in calories. I also use canned pumpkin because I am a bit lazy and Health and the City recipes are quick and easy, therefore, I wasn’t going to drag a pumpkin home (although I no longer have to bring it up 5 flights of stairs like I did in Chinatown, NYC) and cut it up. I digress. Buy a can of pumpkin, it’s easier. Hope you like it!
1/2 cup canned organic pumpkin
1 scoop whey protein
3/4 cup of soy/almond/or coconut milk (or real low-fat milk)
2 pitted dates
1/2 frozen banana
1 tsp vanilla
1 tbsp non-fat Greek yogurt
1 tsp pumpkin pie spice (cinnamon, nutmeg, ginger, cloves)
1 tsp agave nectar or maple syrup (if you like it sweet)
Why are pumpkins so healthy? More to come…..