Ahhhh, it is that time of the year again…crisp, cool, colorful fall. However, I am definitely not experiencing crisp and cool weather for the first time this fall! Instead, I just endured California’s heat wave, but thankfully it is behind us…hopefully. As most of my friends and family know, I have moved to sunny & beautiful California! Don’t get me wrong, I love waking up to this absolutely stunning weather every single day, but there is just something about fall weather that I do miss. Los Angeles does have Halloween decorations out and about at stores and on the streets, but I guess it will take some getting used to that fall is 80 degrees for me now! Normally by this time in Wisconsin I’d be starting my pumpkin frenzy. I would write a long list of every pumpkin food I wanted to eat or make, and every fall activity I wanted to do. Then I would end up only crossing off about three things, except for Trader Joe’s. Trader Joe’s is a must to stop at this time of the year if you never have. I guarantee you’ll be amazed by the amount of pumpkin products they have, and it’s overwhelming just skimming the isles. Anyway, time always gets away from me as it does with everyone, and now I don’t even have that long 5 week college winter break to look forward to. I am really going to miss that break, so for those of you who still have it, savor it! Life is all about time management though, so I guess this year if I want to cross more off of my list I will have to make time for it.
Anyway, back to what I was saying about this California weather. I feel like I am living during an elongated summer, so when I hear all of this pumpkin talk I’m like, what, it’s not fall yet. So I decided I needed to take the initiative to create that fall-like feeling and make a pumpkin recipe! I debated what I wanted to make for a while, but finally came to conclusion to keep it easy and simple and make a pumpkin smoothie. As odd as it may sound I love everything pumpkin except for pumpkin pie. I don’t know, maybe it is a texture thing, but as far as pumpkin bread, muffins, bars, pancakes, scones, cookies, and smoothies go, I’m in! Last year at Thanksgiving I made a pumpkin cheesecake with a graham cracker crust…I was in heaven! I started a little late this year, but this pumpkin smoothie was the perfect way to start my pumpkin frenzy. Hopefully I’ll be able to experiment with at least one more pumpkin recipe for you all to try this season. I topped the smoothie with some pumpkin fig granola and it was the perfect finish. It also added something I absolutely love, texture and crunch! The base for this smoothie was cold brew coffee because I am obsessed with it, but if you are not a coffee person, you can just use milk as your liquid base. Feel free to adjust the seasonings or any other of the ingredients to your liking and enjoy! 🙂
- 1 medium banana frozen in slices
- 1/3 cup pure pumpkin puree
- 1 tbsp cashew butter
- 1/4 cup cold brew coffee
- 1 tbsp vanilla protein powder (I use whey)
- 1/2 tsp pumpkin pie spice
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 2 packets of Stevia (if you don't have packets, this is a little under 1/4 tsp)
- 2 ice cubes
- 1 tbsp cacao nibs
- Purely Elizabeth Pumpkin Fig Granola
- In a blender or food processor add all ingredients and mix!
- Add granola on top!
- By The Kelli Kollection