A Quick Pumpkin SmoothiePosted: October 31, 2013
My breakfasts are pretty routine, but certainly driven by the season. Summer=cold breakfast, winter=hot breakfast. Fall and spring get a little muddled. While eggs of some kind are always an option (I think I ordered eggs and fries 90% of the times that we visited the after-9pm eatery on campus during my college years–no meal is better at 1am), but eggs do take a little bit more cook time. This is mostly due to the fact that we do not own a toaster. Since we freeze our GF bread, thawing and toasting is pretty much a requirement. Also, the last thing I want to do is start off my morning with multiple dirty pans. So eggs require shifts: toast, then bacon or sausage if we want, then eggs in the same pan; and these shifts take just a minute or two more than I can spare on most days. Oatmeal can easily be changed up with different add-ins, keeping breakfast interesting. I don’t often have cold cereal in the house, but if we have it, it works on the fly. Though I almost always prefer a hot breakfast, I can sometimes manage a cold one if it is served alongside hot coffee. I need something hot to eat/drink in the mornings, even in the blazing summer. When I can manage a cold breakfast, yogurt and smoothies are my favorite. I can occasionally pack some spinach into my smoothies, but my poor, little 5-year-old magic bullet blender has certainly seen better days. Of late, I’m usually left with diced spinach in some fruit goop. Not especially appetizing. I have had great success with avocado and cucumber smoothies, but I haven’t taken the time to snap a photo. Lately though, if I am looking for some vegetable matter blended into breakfast, it is coming in squash and sweet potato form. I’ve already baked both into muffins. When I can put the same with some milk, spices, grains, nuts, and seeds, and have it taste eerily like a dessert: game on. This smoothie, just like every other pumpkin smoothie on the web, taste like pumpkin pie. But, this has the award for being one of the only smoothies containing oats or nuts that I have found palatable. I’m not big on graininess that usually accompanies these ingredients as they enter the smoothie realm. Here, both ingredients contribute the “crust” flavor, and, when well-blended, boost the thick, creamy texture of this drink.
Pumpkin Pie Smoothie
Serves: 1 | Prep: 2-3 minutes | Cook: —
- 1/2 c. pureed pumpkin, frozen*
- 3/4 c. milk or yogurt (non-dairy is fine)**
- 1 Tbsp. ground flax seed
- 1-2 tsp. chia seeds
- 1-3 tsp honey, agave, sugar, maple syrup or molasses (my favorites here), to taste
- 1-2 Tbsp. chopped pecans, optional
- 2-4 Tbsp. GF rolled or instant oats, uncooked
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. ginger, ground
- dash turmeric***
- dash salt
- ice cubes*
*A frozen element creates that frothy delicious texture I’m looking for in smoothie. If the pumpkin is frozen, you will not need the ice cubes. Vice versa, add the ice if you pumpkin is refrigerated or at room temperature.
**Using yogurt will create a much thicker smoothie. You may have to add some liquid (water or milk) to thin to your desired consistency.
***I am working on sneaking more turmeric into my diet in every possible way–so whenever a recipe calls for ginger, I add a dash or two of turmeric as well.
Add ingredients to blender in order listed. Blend well, pulsing several times then blending for 1-3 minutes until smooth. If intolerant to oats, replace with additional half Tablespoon of flax seed and additional teaspoon chia seed. Blend well, then allow smoothie to rest for 5 minutes, then blend again for 30 seconds. The flax seed and chia seeds will help to thicken the smoothie without oats.