Autumn has been fantastic so far. Our weekends have been filled with trips to apple orchards, pumpkin patches, scenic drives, outdoor parties, and festivals. I love this time of the year. The scent of a freshly picked apple, rubbed onto your jeans or sleeve, before the first bite, burning piles of red and golden leaves, roasted pumpkins right out of the oven are just some of my favorite things. Have you been out enjoying the season? If you have, then you must have one or a few pumpkins around the house. If you do, I’d like to suggest roasting one of them for this healthy, easy, and tasty drink.
Extra Cinnamon on Top
- One whole pumpkin
Cut in half, scoop out the seed the place facedown on a baking sheet with raised edges to catch the juices. Place in the oven and turn it on to 400 degrees F. The pumpkins should be ready and soft to the touch after 45-50 minutes. Let it cool, scoop out the flesh, and mash. Use a 1/2 c. measuring cup to portion the pumpkin onto a wax paper lined baking sheet then freeze. Once frozen you can put all of the pieces into one bag for use whenever you like.
Drink (one serving)
- 2 T. whey protein powder
- 6 oz. milk (from Sassy Cow 2% organic milk)
- 2 oz. water
- 1/2 c. cooked pumpkin (from the Buckhaus Farm)
- 1 t. maple syrup (from Cooks’ Woods)
- a little bit of vanilla extract
- cinammon or pumpkin pie spice to taste
Put everything in a blender and blend away. I love this drink for breakfast. Enjoy!
Freshly Cut Pumpkin
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