Pumpkin Apricot Smoothie (GF)

No, you haven’t lost your mind, week 3 of my Meatless Monday Pumpkin Puree series is a week late—but I assure you, this one was worth the wait. Week 1 featured a healthy and hearty Vegan Pumpkin Soup, ideal for a quick lunch or comforting yet light dinner. Week 2 skipped straight to dessert with a sweet and satisfying dairy-free Pumpkin Bread. This time around, I’m helping you start your day out right with a protein and probiotic-packed Pumpkin Smoothie recipe that will please your palette and keep you full until the mid-morning snack or possibly even lunch. If you want to learn more about pumpkin puree’s superfood properties, refer to weeks 1 and 2. The key to this smoothie’s satiating power is Greek yogurt, which not only helps soothe tummy troubles with its probiotics but also boasts 22g of muscle-maintaining protein per 8-oz serving. The fiber found in the dried apricot and chia seeds called for by this recipe will also keep you full and help regulate your digestive system.

IMG_5312

This recipe is intended for two, but if you’re a morning workout warrior drink the whole batch for optimal muscle repair and calorie replenishment. It’s quick, easy, healthy and seasonal so slurp it up while fall’s in full swing.


IMG_5302

What You’ll Need:

  • 1 cup unsweetened coconut milk
  • 1 vanilla bean (scraped)
  • 1/2 cup pumpkin puree
  • 1 banana (frozen)
  • 1/4 cup apricots (soaked for 5 min hot water)
  • 2 dates (pitted)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 6 oz nonfat, plain Greek yogurt
  • 1/2 cup ice cubes
  • 2 tbs chia seeds

How to Make It:

  • Blend all ingredients except chia seeds together in your blender until smooth. Stir chia seeds in at the end, one tablespoon per serving (or both if you’re using this as a post-workout recovery fuel).