Photo courtesy of Sarah Culver Photography Whew. Final exams. Weddings. Master’s degrees. So much to do, so little time! Honestly, most days pizza and cupcakes sound like just about the best combination ever. But, since I apparently am becoming an “expert” in nutrition, I figure I should balance out those cravings with solid daily servings of fruits and vegetables.
I made some pumpkin cranberry walnut bread and had a bunch of pumpkin left over. Figured I should do something productive with it (other than pumpkin cupcakes…). This smoothie is really quite yummy. Just the right amount of sweetness and a great amount of nutrition. Fiber, anti-inflammatory spices, iron and B-vitamin-rich molasses, protein-packed peanut butter, and the pumpkin itself packs an iron, copper, magnesium, vitamins K,E,C, and A punch! Anyway, it’s great. And if you start your day of with this, you might just feel good about pizza for dinner!
**I know, peanut butter and pumpkin?! Seriously, it’s awesome. As in, I’m going to make pumpkin cupcakes someday soon with a lovely peanut butter frosting. But, that’s a recipe for another day. Just trust me, ok? J
Pumpkin Peanut Butter Smoothie
makes one, large smoothie
½ can pumpkin puree
1 cup milk (almond, soy, whatever)
1 tsp molasses
½ -1 Tbs maple syrup
1 Tbs peanut butter (can be omitted for nut-free option)
¼ tsp cinnamon
sprinkling of ginger
sprinkling of nutmeg
¼ tsp vanilla
ice cubes
Optional:
handful fresh spinach
½ frozen banana
chia seeds
Mix all your ingredients together in a blender. Not mixing well? Add a bit more milk. Want it colder? Add a few more ice cubes. Really on board with this whole peanut butter/pumpkin combo? Add some more peanut butter! Blend until creamy and smooth. Consume and enjoy!
**I know, peanut butter and pumpkin?! Seriously, it’s awesome. As in, I’m going to make pumpkin cupcakes someday soon with a lovely peanut butter frosting. But, that’s a recipe for another day. Just trust me, ok? J
Pumpkin Peanut Butter Smoothie
makes one, large smoothie
½ can pumpkin puree
1 cup milk (almond, soy, whatever)
1 tsp molasses
½ -1 Tbs maple syrup
1 Tbs peanut butter (can be omitted for nut-free option)
¼ tsp cinnamon
sprinkling of ginger
sprinkling of nutmeg
¼ tsp vanilla
ice cubes
Optional:
handful fresh spinach
½ frozen banana
chia seeds
Mix all your ingredients together in a blender. Not mixing well? Add a bit more milk. Want it colder? Add a few more ice cubes. Really on board with this whole peanut butter/pumpkin combo? Add some more peanut butter! Blend until creamy and smooth. Consume and enjoy!