I guess I am a little fall-obsessed right now. I think it’s because of the beautiful weather we’ve been having. In the past, it’s always felt like immediately after my birthday (10/13) the weather takes a giant poo and it’s cold and rainy till the inevitable snow. Not this year friends. It’s been 60 and gloriously sunny here in Minnesota. That means being outside as much as possible.
All week I’ve said to myself-
“Clean up the kitchen or go outside?”
“Fold laundry or go outside?”
“Put on some decent clothes or go outside?”
No joke. We just go outside. Decent clothing not required.
This explains my short recipe this week. It’s inspired from a Whole Foods Pumpkin Smoothie recipe that I tweaked. If you don’t like pumpkin pie or anything pumpkin, I’d steer clear friend. If you do, drink on up!
- 1 cup of pumpkin puree
- 1 ripe banana
- ¾ canned coconut milk (I used TJ's coconut cream)
- ½ water
- 1-2 T maple syrup depending on your sweetness preference
- 1 T ground flax seed
- 1½ t pumpkin pie spice
- 1 t vanilla
- juice of one lemon wedge
- 5 ice cubes
- Place all ingredients into blender and blend
