Breakfast: Pumpkin Pie Smoothie
Directions
Start by arranging 4 containers on your countertop. Slice a banana into each container.
Open a can of white beans, drain and rinse them thoroughly. Measure out ⅓ cup (approximately 88 g) of the beans and add them to each container with the banana slices.
Place these containers in the freezer so that the bananas and beans begin to freeze.
Next, find a clean mixing bowl and prepare to create your pumpkin spice blend. Add 1¼ cup (324 g) of pumpkin puree, ¼ cup (64 g) of almond butter, and ¾ cups (120 g) of hemp hearts to the mixture.
Now, for the spices: put in 1 heaping tablespoon (7 g) of pumpkin pie spice and 1 heaping tablespoon (10 g) of cinnamon.
Sweeten the mixture by adding 1 heaping tablespoon (26g) of maple syrup and mix all the ingredients together until they are well combined.
Take this pumpkin spice blend and scoop it into large ice cube trays. Place these trays in the freezer.
Once the pumpkin spice cubes are frozen, you can distribute them between your pre-prepared smoothie containers in the freezer. Remember, these are not added to the containers with bananas and beans.
When you are ready to enjoy your smoothie, take one container of the frozen banana and bean mixture and add it to your blender.
Pour 1¼ cup (300 g) of Ripple pea milk into the blender. If you find the mixture too thick, add a bit more milk to achieve your desired consistency. Blend everything until smooth.
Optionally, you can top your smoothie with an extra dash of cinnamon or pumpkin pie spice for an additional flavor boost.
Nutrition highlight
The pumpkin puree is packed with almost all the Vitamin A you need for the day. This nutrient is vital for maintaining good vision and supporting immune function.
Nutrition breakdown
