This time of year, pumpkin spice lattes and pumpkin-flavored desserts tend to call my name. Loudly. So in an attempt to stay somewhat healthy when I’m not at an actual holiday dinner, I make this smoothie for myself for breakfast to curb my cravings for a pumpkin/spice/sugar-fest. It contains a good balance of protein and carbohydrates (see: Dr. Natasha Turner‘s advice for avoiding holiday carb cravings), and the only natural sweetener comes from a bit of stevia in my protein powder and a frozen banana.
Vegan Pumpkin Pie Smoothie
1/2 cup unsweetened plain almond milk
1 scoop Sunwarrior vanilla or plain protein powder (or your protein powder of choice)
1/4 cup canned pumpkin (or butternut squash)
1/8 teaspoon cinnamon
pinch of nutmeg
pinch of allspice
pinch of cloves
1 frozen banana (preferably in small chunks)
1. Place ingredients in blender in the order listed above. (Liquid first!)
2. Blend to desired thickness; extra liquid or frozen banana can be added for a thinner or thicker smoothie.