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Pumpkin Smoothie

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HI Everyone,

How was your weekend?  Mine was pretty good!  However being that it is now Sunday, I am exhausted.  I kind of had a lazy Sunday!!  I planned on baking and doing lots of things on my Sunday but I really didn’t do too much once the afternoon hit.  Basically it was doing laundry, cleaning out the fridge and prepping my meals for the week.  Now I am just chilling out and writing my blog.

This morning, even though I was feeling lazy, I did managed to get in 30 minutes of cardio.  It felt great afterwards.  For breakfast I wasn’t feeling like making anything to much and I was really thirsty, so I whipped together this wonderful, creamy pumpkin smoothie.

I made this smoothie with pumpkin, greek yogurt, a frozen banana, fat-free milk, pumpkin pie spice and maple syrup.  It came together nicely.  It’s creamy, light, sweet and tastes just like pumpkin.  I loved it so much I’m making it for breakfast to take to work tomorrow.  It’s only 156 calories, 4 grams of fiber and almost 15 grams of protein.  It kept me filled up for a few hours!


I did do a little grocery shopping at Trader Joe’s this morning to pick up some odds and ends and to start my week off eating healthy!  I took a pledge that next month I will try to stay away from processed foods.  That’s going to be tough, but I can do it!!  Here’s what I bought at TJ’s.  There’s a few new items hidden in there  Can you find them?

Did you spot them?   Well my Friends I have some good news for you!  It’s back….

So happy it’s back!!  I was shocked not to see it on their new item shelf, even though it’s not really a new item.  But when I was going down the aisle there it was, calling me to buy it!!  So I did!!

Speaking of squash, the lady at Trader Joe’s saw that I was buying a butternut squash and she told me you can eat the skin.  She said Jamie Oliver said he does it.  So I googled it, and guess what?  He does!  So I thought I would give it a try!

Sure enough it worked and it was pretty darn tasty.  The skin is not tough, maybe a little chewy, but it’s not bad at all!!  I will be doing this for now on.  It beats peeling the squash.  The texture kind of reminds me of an apple.  To make this squash, I cut the top and the bottom, placed the squash upright and cut down the middle.  With a spoon I took out the seeds and stringy stuff.  I sliced it into pieces.  Placed on a parchment lined baking sheet and added 2 tbsp. olive oil, a sprinkle of salt, pepper, cinnamon and cayenne pepper.  Roasted it in a 400 degree oven for about 30 minutes, flipping half way through.   Cook until fork tender.  It was pretty easy!  You should try it!!

I bought the new Food Network October magazine and I found this chart, which I thought was pretty nice.  I took a picture of it so I can share it with you!

Pretty handy little chart!!  I didn’t know there was that many kinds of squash!

Pumpkin Smoothie
 
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Prep time
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A creamy, healthy smoothie that tastes like pumpkin pie!
Serves: 2 Cups
Ingredients
  • ⅓ cup pumpkin
  • ¼ banana, frozen
  • ¼ cup non-fat milk or coconut milk
  • ½ cup plain greek yogurt, non-fat
  • ¾tsp. vanilla extract
  • 1 tsp. maple syrup
  • ½ tsp. stevia or extra 1 tsp. maple syrup
  • ¾ tsp. pumpkin pie spice
  • 4 ice cubes
Instructions
  1. Mix all the ingredients in a blender. Process until smooth.
Notes
Calories: 156.8, Fat: .05, Cholesterol: 1.2, Sodium: 71.9, Potassium: 268.4, Carbs: 24, Fiber: 4, Sugar: 13.5, Protein: 14.6
Nutrition Information
Serving size: 2 Cups
Wordpress Recipe Plugin by EasyRecipe

It seems like a squash kind of day!  Do you like squash?  If so what is your favorite kind?  I plan on making lots more squash recipes this week!!

I also want to let you know I updated the Trader Joe’s page.

Have a wonderful week!!!

Toodles,

Jen

P.S.  I just think this picture is cool!  The sun is shining on my pumpkin smoothie!!

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Comments

    • carol says

      Hi, I normally don’t leavve comments but your pumpkin smootie caught my eye. We live in Wisconsin so have lots of pumpkins growing. I just baked several pie pumpkins this morning and will try your smoothie tomorrow . Enjoying your blog. Carol

      Reply

  3. Alexis says

    Eeeeee so excited that pumpkin is back on the shelves! Loved your Trader Joe’s loot. I never considered leaving the skin on but now that I know it’s possible I’ll be saving some serious time and arm soreness 🙂

    Reply

  4. Tina says

    I just recently found your blog and I love it! You put a lot of time and effort into it and it shows. I tried your sugar cookies yesterday and me and my family loved them! I’m looking forward to trying this smoothie! I love anything pumpkin.

    Reply

  5. Sherry says

    This recipe looks delicious! I can’t wait to try it.

    I am jealous that your Trader Joe’s already has canned pumpkin and pumpkin butter. The store near me does not have them yet, and they were out of the Greek pumpkin yogurt. I did get pumpkin coffee, granola and pumpkin soup, though! The cashier said they should get in pumpkin cereal bars soon, which are new.

    Reply

  8. Denise says

    HI Jennifer,

    Great smoothie idea – we are gearing up to start enjoying some pumpkin dishes, so I will definitely be adding this to the list of breakfast treats!

    Also, like the photo, I can tell you used some of the tips from the workshop on Saturday. Keep shooting.

    Denise (food photography workshop)

    Reply

  13. ohshineon says

    That squash chart is super helpful and that smoothie looks delicious — perfect for those “summer like” fall days when the skies are blue and the foliage is brightly colored 🙂

    Reply

  16. Michelle Day says

    Jen,
    This looks amazing! I love pumpkin and this smoothie is going on my Fall “To Make” list. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
    Michelle

    Reply

  19. Sue Anne Podaski says

    Hi Jenn, Loved your blog. I must admit it was the picture of the pumpkin smoothie that drew me in, I can’t wait to try it. Just had to share this with you. Try baking your butternut or acorn squash and maybe even pumpkin whole in the oven 350* 70 min for avg sized, until you can insert a knife easily into the flesh, THEN cut open and remove seeds and stringy stuff. and spoon out the squash easily. Just let it sit ~ 20 min to cool before handling. Such a breeze, I’ll never peel or cut up hard squash again. I can’t believe how well this works.Try it. 😉

    Reply

  20. Lori says

    I am definitely going to try your smoothie!

    There are a lot of squash out there. I would love to see a comprehensive guide somewhere. I just bought some turban squash today. It is very cool.

    Reply

  21. Rituparna says

    I had no clue there were so many different varieties of Squash & I don’t know what will happen when we add the Indian varieties to that list. Squash heaven.
    I am really intrigued by the recipe. Will try.

    Reply

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