Now that “Fall back” is behind us, I always expect to feel much more rested with that sacred extra hour of sleep, but in actuality, I think I feel MORE tired than usual. And so far, this gray, wet November hasn’t helped my energy level one bit! With most of the fun Fall activities behind us, I feel like the period in between Halloween and Thanksgiving can be sort of blah. The pumpkins have been carved, the apples have been picked, the leaves have changed color and fallen rapidly, and the daylight hours are fleeting.
If you can’t already tell, November has never been my favorite month…which is exactly why I created a bright and cheerful morning pick-me-up to keep us going through these dark and gloomy days! My Paleo Pumpkin Spice Smoothie is a healthy, protein-packed way to start off your mornings, but it’s also rich, creamy, and delicious enough to be a dessert! Packed with pumpkin, collagen, coconut milk, and cinnamon, this new tasty Fall smoothie is the energy boost we need to carry us through until Turkey Day!
Since I’m still navigating my way through the AIP diet and am on the precipice of food reintroductions, breakfast tends to look pretty much the same each day. I usually go with my Turkey Apple Breakfast Hash or some variation of it, and often I’ll throw the hash over a warm, comforting bowl of my Cauliflower Squash Puree. (Sounds like an odd pairing, but it’s really tasty!) While I’ve adapted quite well to my savory breakfast routine, I do have mornings where I really miss something a little sweeter. Nuts, seeds, and oats are still out at this point, so granola or protein bars weren’t really an option.
That’s where this new Paleo Pumpkin Spice Smoothie came to the rescue, thanks to my finding an extra bag of frozen butternut squash in my freezer. (I tend to have it on hand, since it’s used in my usual breakfast hash.) Butternut squash makes a creamy component in purees and mashes, so I felt like the frozen variety might do the same thing in a smoothie. And wow, it worked so well in this smoothie! It thickens the smoothie perfectly, with the help of ripe banana and canned pumpkin. No ice cubes necessary!
In order to add protein to make it more of a meal, I used Great Lakes Collagen Powder. It’s also great for your skin, hair, and nails! You can also stir it into hot beverages, like coffee or even bone broth! It doesn’t alter the flavor in any way, so add a generous scoop or two to your smoothie. Find it on Amazon, on Thrive Market, or on my newly revamped Fed and Fulfilled Shop!
And along with the collagen, I used full-fat coconut milk and my favorite Fall spices: cinnamon, ginger, and cloves, and turmeric. The turmeric not only enhances the beautiful orange color of the smoothie, but it helps fight inflammation in the body that can keep us from healing.
The only other requirement for this insanely easy recipe is a blender. I used my Ninja Kitchen System blender and it worked like a charm! A Vitamix, Blendtec, or even a basic blender should also do the trick here. Add all of the recipe ingredients, pulse a few times to break up the frozen squash, then blend away!
Pour your festive Paleo Pumpkin Spice Smoothie into a large glass for one generous serving, split it with a friend, or save half in the fridge for a snack later. Seriously, this smoothie is SO good that it also makes a wonderful milkshake swap if you’re craving something sweet after dinner. And to make it even better, I ate mine topped with some extra cinnamon and coconut crumbles from my recent Paleo Pumpkin Pie Mousse Cups recipe! I highly recommend this combo!
Now that you’re armed with a new breakfast recipe, don’t let these dreary November mornings get you down! A tall glass of Paleo Pumpkin Spice Smoothie will help lift your spirits and power you up for the holiday season that will be here before you know it! (Keep this one in mind for a quick and healthy breakfast on Thanksgiving Day!) Cheers!
- 1 cup frozen butternut squash
- 1 ripe banana
- ½ cup full-fat coconut milk
- 6 tablespoons canned pumpkin
- 4 tablespoons collagen protein powder
- 3-4 tablespoons pure maple syrup (adjust for desired sweetness)
- ¾ teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon turmeric
- pinch of sea salt
- Add all ingredients to a blender. Pulse a few times to break up frozen squash, then blend until smooth and creamy. Sprinkle on optional toppings like cinnamon and coconut crumbles from this recipe!
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