Hi Everyone,
Is it just me or does it seem pumpkin flavors are everywhere? Earlier this week I noticed that Starbucks has their pumpkin pastries and drinks, Bath and Body Works has pumpkin candles and soap and Target has Halloween candy and pumpkin signs throughout the store. I guess once school starts people get pumpkin crazy. Well I didn’t go pumpkin crazy!! Ok, I lied, I did! I fell for it and now I have to share pumpkin recipes with you. I thought I would start to share these kind of recipes when cooler weather hit, but 100 degrees, sun blaring, and pumpkin scent throughout my home I had to share. So to kick off pumpkin season I have a fun, healthy, good for you breakfast that will get you into the fall season. Here is my Oatmeal Pumpkin Breakfast Smoothie!
Ahhhh, my Oatmeal Pumpkin Breakfast Smoothie, so rich, so creamy and oh so pumpkiny!!! Tastes like pumpkin pie and pumpkin pie for breakfast is a sure winner in my book! Now this is a wonderful breakfast to have any day of the week and anytime of the year. I happened to save two cans of pumpkin that I purchased last year just in case the pumpkin urge would hit before my beloved Trader Joe’s would carry it again. Lucky for me I smartened up last year and bought overstock of it, because the year before there was a shortage of canned pumpkin. That was horrible!!
My smoothie is made with organic canned pumpkin, plain greek yogurt, maple syrup, gluten-free oats and unsweetened coconut milk. It is truly a wonderful combination. You can make this two ways, in advance or right away! If you like super creamy oats, then I recommend making this the night before and in the morning blend it all together in a blender. I actually made mine in the morning, placed all the ingredients in a blender and put it in the refrigerator. I did my exercises, then took a shower. As soon as I was done I processed it and it was ready in a minute. Since I let mine sit for about 2 hours, I didn’t even notice it had oatmeal in it. This is a nice sneaky way to get your oats in without actually tasting them!
I am just loving pumpkin season and since I have leftover pumpkin I can promise you I will be making more pumpkin recipes in the next couple of weeks. I already have an idea in my head, I just have to get off my butt and make it! Darn it, after this post I am going to make it, but can guarantee my Husband will get mad because I have to turn the oven on and it’s pretty toasty outside and in the house. I’ll turn the air on, maybe he won’t notice?
- ¼ cup pumpkin, canned (not pie filling)
- ¼ cup rolled oats (I used Gluten Free)
- ½ tsp. pumpkin spice seasoning
- 1 tsp. maple syrup
- ¼ tsp. stevia
- ½ cup greek yogurt plain
- ¾ cup coconut milk, unsweetened from carton or non-fat milk
- Place all ingredients in a blender and process until smooth.
Calories: 222, Fat: 5, Sodium: 148, Cholesterol: 0, Sodium: 148, Potassium: 148, Carbs: 27, Fiber: 4, Sugar: 7, Protein: 15
Ok, my post is done, and I am really excited to make another pumpkin recipe. So you can bet your fanny, I’ll be whipping it up in about 5 minutes!! He he I tend to get excited over these things!
Have a great week and by the way I am on a healthy kick, trying to kick the processed and bad eating habits that I got into during the month of August, so be prepared. I plan on making some healthy, good for you recipes this week!! And hopefully from here on in, but you know how that goes. Your all gong ho one day and the next day temptation hits and you lose control again!! But I am going to try! I tried a some pants and a shirt on yesterday and I was not happy on how I looked, so that was the kick in the a$$! I needed! Oh rambling again!
OK, I’m off!! Have a great healthy day!
Toodles,
Jennifer
