What to do with all that leftover pumpkin?
Throw it in a smoothie, add a few extra ingredients, and call it breakfast.
This has been my go-to breakfast, snack, and even my dinner last night. It’s both filling, and filled with the good stuff. The cinnamon boosts your metabolism, the turmeric helps with inflammation, and the pumpkin and spinach are filled with fiber.
Bonus – the smoothie tastes just like pumpkin pie. It’s creamy, flavorful, and completely satisfying.
With the typical end-of-year frenzy happening, it’s nice to have a super simple meal on hand. And one that finishes up the extra pumpkin I have cluttering my pantry.
Good thing Rho loves this as much as I do.
Ingredients
- 1/2 cup pureed pumpkin
- 1 cup baby spinach, packed
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 cup almond milk
- 1 scoop vanilla protein powder (this one is my favorite)
- 1 scoop of marine collagen
- 2 tablespoons of MCT oil
- 5-6 ice cubes
Directions
- Blend all ingredients in a high-powered blender until smooth.
- Pour and enjoy!
My other go-to smoothie for breakfast, and a pumpkin dish perfect for Thanksgiving. I publish a new recipe every Monday. You can find them all here.
