For lunch lately I’ve been making smoothies to be sure I’m getting plenty of nourishing food and healthy fat. Yesterday I made a pumpkin cake and had pumpkin leftover. So I decided to try adding it to my smoothie. It worked great!!
Pumpkin is a vegetable that makes the perfect smoothie. If you are dairy free you could leave out the sour cream and add a few crispy nuts or some coconut milk…or just leave it out. It would still work well.
I eat this for lunch. It would also make a great breakfast, snack or even a dessert.
Pumpkin Pie Smoothie
1/2 small avocado
0 – 3 egg yolks (as many or as few as you like…and you can add some of the whites too if you like for extra protein)
1/3 cup pumpkin
1/4 cup sour cream (or substitute yogurt, kefir, coconut milk or crispy nuts)
2 Tbsp. honey
2 Tbsp. coconut oil (liquid state) (use less if you don’t normally eat coconut oil…introduce it slowly. you can leave it out if you don’t have any.)
water (enough to allow it to blend/be drinkable…1/2 cup or so…or add more milk or yogurt)
dash of cinnamon and pumpkin pie spice
2 tsp. collagen or gelatin (optional)
Blend everything together. Add more water if necessary. Add more honey if you like it sweeter. You can prep this ahead and store it in the refrigerator. It tastes good chilled. You can even make it a couple days ahead or make a big batch and have a little each day to save time.
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