Posted by sarah Maughan on Oct 11, 2013 in Breakfast, Whole Food Recipes | 0 comments
If anyone’s been apple picking you know you’re surrounded by pumpkins and apples! What’s better than combining them into a Fall and dessert flavoured smoothie that can be served warm or cold? Nothing. So get right on making this and satisfy that craving of wanting to actually eat pumpkin pie for breakfast 😉
http://it-farmacia.com/informazioni-su-viagra.html Ingredients
1/4 cup pumpkin puree – either canned or fresh but I’ve only used canned
1 cup unsweetened almond milk*
1/2 an apple – depending on your blender you can leave the skin on for high powered ones
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice, ground ginger, cloves
1 serving vanilla protein powder (I’ve tried with Genuine Health vegan and Vega Sport)
Additional water or ice depending on your desired consistency preference
http://cinziamazzamakeup.com/?x=acquistare-vardenafil-online-sicuro-Umbria Additional Tips
*If you heat the unsweetened almond milk it becomes like a warm latte sans coffee – but make sure your blender can handle hot things before you do this. Otherwise, explosion!
Blend!
This recipe is a great addition to gluten free coconut pumpkin pancakes if you’re feeling like an extra pumpkin lover 🙂
Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
Sign Up For Free Info