Who said you can’t have dessert for brekkie? This Pumpkin Pie Smoothie is proof you can have your pie and eat it too. It’s packed with protein and healthy fats, and will keep you satisfied until lunch.
- 5 frozen pumpkin cubes ( I take leftover pumpkin purée and put in ice cube trays to use for smoothie)
- 1/2 frozen banana
- 1 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1 tablespoon chia seeds
- 1 1/2 cups unsweetened nut milk of your choice (I use full-fat coconut milk)
- 1 tsp maca powder (opt)
- 1 scoop of your favorite Non-GMO vanilla plant-based protein powder. ( I use Vega Sport Vanilla)
Put in blender and enjoy.
Health Coach Jenna
It’s November, so it means all thing pumpkin, y’all. And I’m on a mission. I’m going to make as many pumpkin treats as humanly possible in order to convince my English husband that pumpkin is exciting. It turns out that the hoopla over pumpkin treats is shared only by Americans.
I know right?! I’m just as shocked as you are.
The first recipe up is one from Rachl Mansfield. I love all of her creations, especially because she has an affinity for peanut butter and oats just like I do. I think we might be soul sisters.
The recipe was simple to follow and the results were delicious. And better yet, the Englishman approved! Up until now his only experience with pumpkin is one traditional pumpkin pie from his visit to the U.S. last Thanksgiving. He wasn’t really into that, but he really liked these.
Pumpkin Swirl Cheesecake Bars:
Makes: 9 bars
- Cheesecake Filling:
- 1.5 cups soaked cashews (about 10-12 hours in warm water)
- ½ cup gluten-free old fashioned oats (I used Bob’s Red Mill)
- ½ cup maple syrup (can sub honey)
- ¼ cup coconut oil (melted and cooled)
- ⅓ cup vanilla unsweetened almond milk (can sub your preferred nut milk)
- 1 tablespoon lemon juice
- 1/2 teaspoon of vanilla extract
- Pumpkin Swirl:
- ½ cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 2 cups gluten-free oats (I used Bob’s Red Mill)
- 2 cups pitted medjool dates
- ½ cup almond butter (or your favorite nut butter)
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ⅓ cup pecans (can sub whatever nut you’d like)
- In a food processor, pulse together oatmeal, dates, almond butter and cinnamon until a “dough” is formed, the ingredients should be well blended together
- Spray an 8×8 baking dish or line it with parchment paper and press the crust into the dish
- Wipe out the food processor to get rid of extra crumbs (no need to fully clean) and place the “cheesecake” ingredients in the food processor
- Pulse together until it is a doughy, creamy consistency
- Leave to the side for now and beat together the pumpkin and pumpkin spice together with a kitchen aid OR you can wipe out your food processor and use that
- Add the “cheesecake” mixture on top of the crust, spreading evenly
- Add a spoon of the pumpkin mixture on top of each “cheesecake”
- Swirl together gently with the end of a spoon or knife (mine didn’t turn out as pretty as I wished!)
- Add pecans on top
- Pop in the fridge for about 2-3 hours or until firm
- Enjoy! Will stay good in fridge for 4-5 days or 2 weeks in freeze
Happy Pumpkin Month!
Health Coach Jenna