It’s that time of year when pumpkin spice is stocked up on grocery store shelves and mixed into every food item. I have to admit that I’m not really a pumpkin person. I like traditional pumpkin pie and pumpkin bread, but this anti- inflammatory pumpkin smoothie takes the cake for me!
I was recently asked to create a pumpkin smoothie recipe for a friend and was excited to experiment in the kitchen. I love a good challenge—and to my surprise—the first recipe I whipped up was a yummy fall treat! The pumpkin is just the right amount without overwhelming the taste of the smoothie. I also threw in some greens and chia seeds to help balance the flavors and make it anti- inflammatory. It’s really the perfect treat to have after a workout or as a breakfast treat for the whole family.
I already had all the ingredients in my pantry except for the pumpkin spice. I ran to the store and I’m pretty sure that the spice is what makes this smoothie so yummy. Your first sip will taste like fall in a cup!
- 1 frozen banana
- 1 cup of ice
- 1/2 Tablespoon of organic maple syrup
- 1 teaspoon of pumpkin pie spice
- 1/2 cup of pumpkin puree
- 1 Tablespoon of chia seeds
- 1 cup of baby spinach
- 1/2 cup of vanilla almond milk yogurt
- 1 cup of vanilla bean unsweetened almond milk
Put all the ingredients in a high powered blender. Blend up on medium speed and add more ice if you want a thicker smoothie. You can also use any kind of yogurt or milk that you prefer.