I am so excited that it finally feels like fall around here. After the crazy southern California heat wave that we get every September and October it feels really great to trade out tank tops for sweaters and enjoy comforting and warm dishes that make me think of all the things I grew up on.
When I was younger and living a pretty unhealthy and exhausted life, I wold make these milkshakes that were incredible. Basically, I wold put ice cream, milk and an entire piece of pie in the blender and give it a whirl. Then, put it all in a tall frosty glass and top it with whipped cream and gram crackers. The were absolutely delicious but they had a ton of unwanted calories, fat and sugar plus they were full of dairy and gluten which I’m pretty sensitive to.
Now that i’m living a much healthier lifestyle I understand that things like that just aren’t something I want to put into my body. The dairy makes me tired, phlegmy and totally bloated and uncomfortable in my clothes. The gluten gives me an unsightly skin rash and all the extra sugar and calories are something that i’m just not about anymore. But I still crave those same amazing flavors because…I’m still human. So I came up with a way healthier version. Here’s the recipe.
Pumpkin Spice Smoothie Recipe
4 oz canned pumpkin puree (not pumpkin pie filing)
3 tbsp gluten free oats
1/4 tsp pumpkin pie spice
4 oz flax milk or nondairy milk of choice
1 tsp ground flax seeds
2-3 pitted dates (depending on how sweet you like it)
4-5 ice cubes
1 scoop plan based vanilla protein powder (optional)
1 can coconut milk (optional)
1 tsp unsweetened coconut (optional)
Add the first 7 ingredients to a blender and whirl away
add the unsweetened coconut to a dry pan on medium heat and toast until golden and set aside to cool (this happnes quickly so keep an eye on it)
scoop the cream from the top of the can of coconut milk and whip with a pinch of pumpkin pie spice
Top your smoothie with this coconut whipped cream and toasted coconut