PUMPKIN PIE PROTEIN SMOOTHIE

This smoothie is one of my absolute favorites. I originally posted this up last Halloween in the last iteration of our blog. It really tastes like you are having a slice of pumpkin pie and is a healthy alternative to the sweet treat. So, I wanted to repost it. I posted a little earlier this time around so readers could enjoy it all season long. 

Since creating this recipe it has been a favorite of mine in the rotation. It is naturally energizing, and I found I don’t have to reach for that second cup of coffee around 10am when having this. Also, I give this to my kids all the time and drink it in the mornings to get my day going and focus levels up.

​Reasons to love this smoothie and make it a staple:

• Omega-3 essentials
• Antioxidants
• Essential fatty acids (aka good fat for brain health)
• Loads of protein from walnuts, almonds, almond milk, almond butter, and chia seeds.
• Dietary Fiber
• Micronutrients from the tiny yet powerful chia seeds
• Phytonutrients (helps fight free radicals and prevent disease) found in the honey
• Magnesium, Vitamin C, Vitamin B6, Potassium, and Manganese found in the bananas
• Neuroprotective compounds, including vitamin E, folate, melatonin, omega-3 fats, and antioxidants from walnuts. Also, walnuts are proven to help stimulate brain production of small children.
• Pumpkin is proven to aid weightless, help eyesight, improve heart health, and boost your immune system. Read more about the benefit of adding pumpkin to your diet here.​

Ingredients:

• 1 tablespoon of raw collected honey
• Pumpkin pie spice to taste. I use 2 teaspoons.
• 1 generous tablespoon of flax seed meal (Store this item in the refrigerator in a seal tight bag or container.)
• 1 generous tablespoon of chia seeds
• 2 ripe bananas
• 2 tablespoons Raw Almond butter (Creamy is an easier option to mix.)
• 1 cup of whole raw walnuts
• 1 tablespoon of sliced almonds.
• 3/4 cup of unsweetened pumpkin puree
• 1 cup of unsweetened; almond milk
• Simple Syrup to taste. I used 1 tsp in this recipe.
• 2-4 ice cubes