What to do with all that leftover pumpkin?
Throw it in a smoothie, add a few extra ingredients, and call it breakfast.
This has been my go-to breakfast, snack, and even my dinner last night. Itâ€™s both filling, and filled with the good stuff. The cinnamon boosts your metabolism, the turmeric helps with inflammation, and the pumpkin and spinach are filled with fiber.
Bonus – the smoothie tastes just like pumpkin pie. It’s creamy, flavorful, and completely satisfying.
With the typical end-of-year frenzy happening, itâ€™s nice to have a super simple meal on hand. And one that finishes up the extra pumpkin I have cluttering my pantry.
Good thing Rho loves this as much as I do.
- 1/2 cup pureed pumpkin
- 1 cup baby spinach, packed
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 cup almond milk
- 1 scoop vanilla protein powder (this one is my favorite)
- 1 scoop of marine collagen
- 2 tablespoons of MCT oil
- 5-6 ice cubes
- Blend all ingredients in a high-powered blender until smooth.
- Pour and enjoy!