Add this smoothie to the weird-but-good list. Perfect for a quick breakfast or filling snack, this pumpkin-packed treat is full of vitamin A and fiber—it also happens to be dairy-free, which is especially great when you’re fighting off that autumnal “thing that’s going around.” Unless, of course, dairy doesn’t bug you when you’ve got a cold, in which case, feel free to swap out the almond milk for cow’s milk, kefir, or yogurt. Silken tofu would also be a great addition if you need a little protein boost.
I like to add raw oats to my smoothies for a little extra chewy texture and eat it like a bowl of, well, oatmeal. However, this would also be great enjoyed in your prettiest glass, topped off with a little whipped cream and cinnamon. Heck, it would even be good in a to-go cup. Can you tell I’m enthusiastic about this one? Enjoy!
- 1-2 dried dates
- ½ c unsweetened almond milk
- ½ c canned pumpkin (or less, depending on preference)
- ½ a frozen banana
- cinnamon, powdered ginger, ground cloves
- ¼ tsp vanilla extract
- 1 c ice
Blend all ingredients until smooth. Pour into glass or bowl and serve immediately.
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