Happy month of October!
It’s the traditional pumpkin month, and I’d love to share my favorite morning pick-me-up!
After I tried this at a local shop, I checked Google and found this yummy recipe.
Let me know if you try it out!
This pumpkin pie smoothie bowl tastes like a smoothie version of pumpkin pie filling!
Now you might be wondering, “Frozen smoothie bowl?”
I live in Southern California where the weather is still warm, so feel free to change the frozen recipe to warm items and you can make this just as easily into a soup!
It’s loaded with veggies for a filling, nutrient-dense breakfast that’s bursting with fall flavors and spices.
It’s gluten-free, paleo and vegan.
Total Prep Time: 10 minutes
Servings: 1 bowl
Calories: 288 kcal
For those women looking to reduce calories and carbs – you can remove the banana and dates and add a little stevia to sweeten instead of the fruit. ?
For my women looking to build body mass I suggest doing one full banana instead of the half serving in the recipe below, and doubling the almond butter serving to 2 tablespoons. ?
Here’s the basic recipe!
- ½ cup organic pumpkin puree
- ½ cup steamed + frozen butternut squash
- ½ frozen banana
- ½ cup frozen cauliflower (pre-steamed)
- 1-2 pitted dates (measure to taste)
- 1 teaspoon pumpkin pie spice, or use ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, ⅛ teaspoon allspice
- 1 tablespoon almond butter
- ¼-⅓ cup milk or other liquid. (It’s your choice – I used coconut milk, you can use any other milk, dairy-free or not, or even coffee.)
- Pumpkin granola
- Flaked coconut
- Chia seeds
- Almond butter
Combine the pumpkin puree, butternut squash, banana, cauliflower, date, spice or seasoning, almond butter, and liquid of choice in a blender (I use my Vitamix).
Puree the ingredients together until completely smooth – the mixture should be thick. Add a touch more liquid if necessary.
Scoop into a bowl and add toppings as desired!
More on the benefits of pumpkins: ?
Many people think of pumpkins as little more than a Halloween decoration or a Thanksgiving pie filling. However, it may be time to rethink this plump, nutritious orange plant.
Pumpkin is a highly nutrient-dense food. It is rich in vitamins and minerals, but low in calories. Pumpkin seeds, leaves, and juices all pack a powerful nutritional punch.
There are many ways pumpkin can be incorporated into desserts, soups, salads, preserves, and even as a substitute for butter. A range of pumpkin products is available for purchase online.
Fast facts on pumpkins:
- The potassium in pumpkins can have a positive effect blood pressure.
- The antioxidants in pumpkin could help prevent degenerative damage to the eyes.
- Avoid canned pumpkin pie mix containing added sugars and syrups (be sure to read the label).
- Uncut pumpkins can be stored in a cool, dark place for up to 2 months.
- Pumpkin puree or canned pumpkin can be used as a replacement for butter or oil in baking recipes.
- Here’s to your health and pumpkin power!
P.S. Let me know how you like making this pumpkin breakfast bowl in the comments below. Do you have any favorite twists on the recipe you’d like to share, or any healthy pumpkin treats you enjoy making this time of year? I’d love to hear from you!