September 28, 2011 • Posted by Shaina Olmanson
One of our favorite breakfasts and snacks is a simple smoothie. They're great for mornings when you're on the go, and kids of all ages can agree on a breakfast that feels like a treat. Moms can get behind whole fruits and vegetables even when slurped through a straw.
All summer long we enjoy smoothies made from fresh berries picked straight from the backyard or purchased at the farmers market. As August rolls around, we're ready to welcome sun-kissed peaches and stone fruits, but then the weather cools, and the produce starts to change from bright red to orange hues.
Rather than say goodbye to morning smoothies when summer turns to fall, we embrace them and look to new ingredients for inspiration. Pumpkins are great for making thick smoothies spiked with those comforting flavors we associate with fall like cinnamon and nutmeg. It's almost like eating dessert for breakfast. Smoothies are versatile and can be tweaked and adjusted to fit the sweetness of the squash and the ripeness of the bananas. If you have particularly ripe bananas, for instance, adding maple syrup and honey may not be necessary at all. Taste as you go along and stop when it's to your liking.
1 banana, cut into chunks and frozen
1/2 cup pureed cooked pumpkin
1 1/2 cups almond milk, soy milk or whole milk
Up to 1 tablespoon maple syrup or raw honey, to personal preference
1/8 teaspoon cinnamon
Pinch fresh grated nutmeg
Add the banana and squash to a blender. Blend to break down banana into chunks. Add in almond milk, maple syrup/honey and spices. Blend until smooth, 1-2 minutes. Serve immediately.