I’m fully embracing the cooler temperatures with fall recipes. We’ve had squash, squash and more squash lately and this week is all about pumpkin for me. I started the week with amazing pumpkin muffins from Practical Paleo by Diane Sanfilippo. This book has been my guide during my latest wellness journey – changing to a paleo diet. These muffins are delicious and use coconut flour and oil instead of gluten and dairy. Amazing! I couldn’t find fresh cranberries so I tossed in some chopped walnuts.
On Monday morning, I had some leftover pumpkin so I deviated from my usual green smoothie and made a pumpkin pie smoothie for breakfast. It was the perfect smoothie for a cool morning. Even though it was icy cold, it was warming with the creamy pumpkin and spices.
Pumpkin Pie Smoothie
1 1/4 cup pumpkin puree
1 1/2 cup unsweetened vanilla almond milk
1 frozen banana
1 teaspoon pumpkin pie spice
1/2 teaspoon pure vanilla extract
1 tablespoon raw cacao powder
1 tablespoon raw honey (pure maple syrup would also be delicious)
4-5 ice cubes
Blend and dust with cinnamon.
My next pumpkin plan is to make paleo pumpkin pancakes from Practical Paleo.