pumpkin cheesecake smoothie
The pumpkin we know best is overshadowed by sugar and whipped cream, as social media inundates us with pumpkin-flavored muffins, bars, pies and lattes between the months of September and December. But what if I told you there was a more sophisticated pumpkin? A pumpkin that wants to be known for its carotenoids, not its association with infinity scarves, leggings and Ugg boots? A complex pumpkin, high in fiber, with surprising omega-3 content? I bring you: my pumpkin cheesecake smoothie.
In addition to the health benefits of Greek yogurt that I’ve mentioned in my other posts, plus the antimicrobial and blood sugar-lowering benefits of cinnamon, this pumpkin smoothie delivers nutrients like:
Vitamin A
Vitamin C
Fiber
B-vitamins
Omega-3 fats
A variety of health-supporting minerals
Others who have tried my smoothies have mentioned that they work well as meal replacements, and this one is no exception. It’s creamy and filling, and in the words of my husband, “tastes like Christmas.” It’s a hearty breakfast in itself.
Make sure you look for pumpkin in BPA-free cans, as the lining of typical cans contains the known endocrine disrupter Bisphenol-A (BPA) which has been associated with cancer. I buy Farmer’s Market Organic Pumpkin with BPA-free liner.
pumpkin CHEESECAKE smoothie
Ingredients
½ cup Greek yogurt
1 scoop Vanilla Vega Protein & Greens (or another vanilla protein powder)
½ tsp pumpkin pie spice
½ tsp cinnamon
½ tbsp agave nectar
½ tsp Stevia (I prefer Truvia brand)
¼ tsp real vanilla extract
⅛ tsp sea salt
12 ice cubes
Instructions
Add all ingredients to a blender and blend until smooth.
