Tuesday, June 4, 2013

Smoothie Week: Pumpkin Pie Protein Smoothie

Happy Tuesday, and welcome to recipe number two of Smoothie Week here on HGG!

Although summer's quickly approaching, we're taking a trip back to the flavors of fall with today's Pumpkin Pie Protein Smoothie.


Pumpkin lovers simply cannot reserve their feelings for fall and winter months. Oh no. We celebrate the quintessential flavor all year, even when it's 90 degrees Fahrenheit outside and the humidity is no joke.



Five Reasons Why You Should Make This Smoothie (in no particular order):

  1. You probably already have all the ingredients in your kitchen. 
  2. It satisfies a craving for a hearty slice of pie without weighing you down.
  3. It tastes like dessert but is actually a healthy breakfast.
  4. The creamy, smooth texture hides veggies!
  5. Vanilla protein powder provides both incredible flavor and a much-needed protein punch. 

If you're not already whipping out the blender, just take a look at this creaminess.

Pumpkin Pie Protein Smoothie



YUM :)

Makes one large smoothie


Total preparation time: Five minutes


Difficulty: None. The blender works for you. :)


Ingredients:

  • 1 medium-sized frozen banana (fresh works too, but frozen makes the smoothie thicker)
  • 1/2 cup canned pumpkin puree, fresh or frozen (NOT pumpkin pie filling) 
  • 1/4 cup milk (I used unsweetened vanilla almond milk.)
  • 1/2 cup Greek yogurt (I used Cabot Low-fat plain Greek-style yogurt.)
  • One teaspoon pure vanilla extract
  • One teaspoon pumpkin pie spice (or a blend of nutmeg, cinnamon and ginger)
  • One huge handful of fresh spinach
  • 1/2 scoop Pure Protein vanilla cream whey protein powder (1/2 scoop of this brand is 75 calories; if you're using a different brand, feel free to use more or less powder.)
  • Two tablespoons ground flax seed
 

Steps:

  1. Put all ingredients in a blender. Blend until mixture is smooth. (Note: If your blender is having a tough time with the mixture, just stop and scrape the sides of the blender with a spoon. Keep blending. I find it's best to stop and "pulse" every few seconds.) 
  2. Your smoothie should be pretty thick at this point. Add more milk to make the smoothie thinner, if desired.  
  3. Sip through a straw; eat with a spoon; or add to a travel mug and enjoy on your way to work or school. 

Questions:

  1. Do you eat pumpkin year-round?
  2. What's your favorite pumpkin recipe? Please share links, if possible. :)

Related HGG Posts:


Banana Vanilla Power Smoothie

 

Healthy Thin Mint Smoothie



Green Goddess Smoothies


Of Possible Interest:


Pumpkin Spice Frappe from Peanut Butter and Peppers

Southwestern Pumpkin Burgers from Eating Well

Pumpkin Chocolate Chip Bread from Sweet and Savory Tooth

2 comments :

  1. I use Chia flour in my protein shakes. Chia is high in protein and helps to lower cholesterol. I know this about the cholesterol from personal experience. My husband & I were both having them but his blood was getting too thin. He is a heart patient and we monitor his blood all the time. My cholesterol is perfect thanks to the Chia flour.

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    Replies
    1. I've never heard of chia flour, but I'll look for it. I'd love to try it if I can find it at a reasonable price. Thanks for the tip! :)

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