No, you haven’t lost your mind, week 3 of my Meatless Monday Pumpkin Puree series is a week late—but I assure you, this one was worth the wait. Week 1 featured a healthy and hearty Vegan Pumpkin Soup, ideal for a quick lunch or comforting yet light dinner. Week 2 skipped straight to dessert with a sweet and satisfying dairy-free Pumpkin Bread. This time around, I’m helping you start your day out right with a protein and probiotic-packed Pumpkin Smoothie recipe that will please your palette and keep you full until the mid-morning snack or possibly even lunch. If you want to learn more about pumpkin puree’s superfood properties, refer to weeks 1 and 2. The key to this smoothie’s satiating power is Greek yogurt, which not only helps soothe tummy troubles with its probiotics but also boasts 22g of muscle-maintaining protein per 8-oz serving. The fiber found in the dried apricot and chia seeds called for by this recipe will also keep you full and help regulate your digestive system.
This recipe is intended for two, but if you’re a morning workout warrior drink the whole batch for optimal muscle repair and calorie replenishment. It’s quick, easy, healthy and seasonal so slurp it up while fall’s in full swing.
What You’ll Need:
- 1 cup unsweetened coconut milk
- 1 vanilla bean (scraped)
- 1/2 cup pumpkin puree
- 1 banana (frozen)
- 1/4 cup apricots (soaked for 5 min hot water)
- 2 dates (pitted)
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 6 oz nonfat, plain Greek yogurt
- 1/2 cup ice cubes
- 2 tbs chia seeds
How to Make It:
- Blend all ingredients except chia seeds together in your blender until smooth. Stir chia seeds in at the end, one tablespoon per serving (or both if you’re using this as a post-workout recovery fuel).