Thank goodness this weekend is a long weekend. These past couple of weeks have literally been never ending for me. I thought senior year was supposed to be a breeze? Well, I was wrong and have been fed a generous helping of reality. I honestly just can’t wait to get on a normal schedule and enjoy a some-what normal work-life balance. None of this crazy 15 hour day business (thank you full day of work + night class). At least I love my internship. That is a true statement. Who wouldn’t love working for the best food magazine in the country? Not me, if you couldn’t guess.
Anyways, the fall has finally arrived and it seems like the leaves have changed overnight. I would say that this means I can break out the pumpkin flavors. So I did. And now you reap the benefits:
Pumpkin Pie Smoothie Bowl
What you need:
1/4 cup canned organic pumpkin (make sure it’s just pure pumpkin, and not pumpkin pie filler)
1/2-1 Frozen banana
1/2 cup Naked Juice Green Machine
2/3 cup Unsweetened Vanilla Almond Milk (I use Trader Joes or Pacific Organics)
1 Tbs. Pumpkin Pie Spice + a sprinkle for garnish
1 Tsp. Vanilla extract
1 Tsp. Agave Nectar
1 Tsp. Cinnamon (yes, more)
1 Tsp. Cardamon (yes, more)
1 Serving Maca powder
1 Serving Chia Seeds
Optional: Granola or cereal to top.. I used Trader Joe’s Just The Clusters Ginger Almond and Cashew. I highly recommend this combination. The ginger add the perfect spice and the cashews + almonds add the perfect texture to the smoothie.
What you need to do:
Blend the frozen banana, liquids, and pumpkin together.
Add the spices and blend.
Add the vanilla & agave and blend.
Add the Maca powder & the Chia seeds and blend.
Pour into a bowl and sprinkle with pumpkin pie spice.
If you are adding cereal add it on top.
What’s your favorite way to enjoy pumpkin?
Have you ever tried Trader Joe’s Just the Clusters Ginger Almond and Cashew?