Pumpkin Pie Shake
I love a good pumpkin pie, but it is usually loaded with fat and calories. This has the taste I crave, but it’s much healthier. It makes a great sweet treat or even an easy breakfast.
1 cup organic milk of your choice ( my favorite is almond vanilla)
1 banana, frozen and cut into pieces
1 pitted date
1 cup canned pumpkin
1 tsp vanilla extract
Pinch of pumpkin pie spice
Whip in the blender until creamy. If you are feeling really naughty you could even add a bit of whipped coconut cream.
Pumpkin is a great source of fiber and vitamins, but it often gets a bad rap because it is usually featured in desserts. In the coming days, I plan on sharing some of my favorite healthy pumpkin recipes with a few treats thrown in for good measure.
These can be made ahead for a quick breakfast and can be eaten on the go. They also make a healthy and filling snack.
- 6 Large Eggs
- 3/4 Cup washed and torn up baby spinach
- 1/4 Cup minced onions
- 3/4 Cup chopped bell pepper
- 3/4 Cup sliced mushrooms
- 1 Tablespoon extra virgin olive oil
- 1/2 Tsp each sea salt and black pepper
- 1/4 Cup shredded cheese
Preheat oven to 350 Degrees and grease muffin cups with olive oil
Beat eggs in large mixing bowl with a splash of milk
Heat olive oil over medium heat and sauté onion, red bell pepper, and mushrooms until onions are caramelized
Combine sautéed vegetables with beaten egg and stir gently. Add sharp cheddar cheese if desired
Pour egg mixture into greased muffin cup, up to 3/4 full.
Place muffin pan in oven and bake for 20 minutes, until eggs are set.
Remove from oven and let cool for about 15 minutes before serving.