I did well this year. I’ve been eating peaches and nectarines up until last week, getting every last bit of summer produce into me for as long as I could. I still have a basket of field tomatoes waiting to be made into salsa and, of course, a jar of concord grape syrup sitting in my fridge. But I can’t bury my head in the ground any longer. As of yesterday, fall is officially here.
Fall started to show her head around here about a month ago through shorter days and colder nights. Then over the past few weeks, I started seeing apple and pumpkin recipes popping up on blogs, along with hearty squash stews and this brussels sprouts pizza. It’s the pizza that did me in though. I was putting up a good fight toward fall, but one look at that pizza and I was all like, “bring it on, fall!” Thanks, Kelly. No, but seriously. Thank you. I needed some fall inspiration. And as with all seasons, it often comes in the form of food.
So here is my first contribution to the glory that is sweater weather. It’s a simple, quick, and tasty pumpkin pie smoothie. It’s perfect for a pre- or post-workout snack, chock full of good carbohydrates and hydrating chia seeds. For a more satiating meal-type smoothie, add a scoop of your favourite protein powder (vanilla would be great) and adjust the milk as necessary. Fall, I’m not fighting you anymore. You can come in, one bite at a time.
- ½ cup canned pumpkin (not pumpkin pie filling)
- 2 cups almond milk, or your milk of choice
- ½ large frozen banana
- 2 ice cubes
- 1-2 tbsp maple syrup, start with one and add more if necessary
- ¼ cup oats, gluten-free if prefered
- 1 tbsp chia seeds
- ½ tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp pumpkin pie spice mix
- Put all ingredients into a high speed blender and blend until smooth.