This yummy Pumpkin Butter Smoothie is a delicious way to start your day and, with only 3 or 4 ingredients, it only takes a few minutes to prepare. As our first creation using Pumpkin Butter, it was a great success and will be perfect for our busy weekday mornings that start much earlier than I wish they did!
Coming in at about 215 calories and 20 grams of protein, this smoothie is full of yummy pumpkin flavor. For an added boost of potassium, add half of a banana to your smoothie and you're still under 300 calories.
1/4 cup Pumpkin Butter
1 cup 1% Milk
1/2 scoop Optimum Nutrition Vanilla Ice Cream Protein Powder
1/2 Medium Banana, optional
Combine all ingredients in a small blender for 30 seconds and serve.
Showing posts with label Smoothies. Show all posts
Showing posts with label Smoothies. Show all posts
Monday, December 31, 2012
Pumpkin Butter
A few weeks ago, my family and I stopped by a local farmer's market where we discovered Amish Pumpkin Butter. We had all tried apple butter before but pumpkin butter is a different thing all together, with a flavor similar to pumpkin pie, with lots of cinnamon and cloves.
This creamy spread is so delicious, we kept thinking of more and more ways to use it. And as expected, the jar was empty within a few days. So my mission was clear, I needed to make our own.
So far we have used this butter on pancakes and English muffins, and it also makes a great Pumpkin Butter Smoothie for a quick breakfast. In addition to tasting yummy, it's also good for you! Just 1/4 cup of Pumpkin Butter comes in at about 55 calories and provides 150% of your Vitamin A requirements for the day.
2 15-oz cans Libby's Pure Pumpkin
1 cup Apple Juice
1/2 tsp Allspice
1/4 tsp Cloves
1 cup Brown Sugar, packed
1 TB Ground Cinnamon
1/2 tsp Nutmeg
2 tsp Apple Cider Vinegar
Combine all ingredients, except vinegar, in a large saucepan. Bring mixture to a boil, then reduce heat and simmer for 30 minutes, stirring several times.
Remove from heat and stir in the cider vinegar. Cool to room temperature then transfer to a glass container and store in refrigerator for up to 10 days.
This creamy spread is so delicious, we kept thinking of more and more ways to use it. And as expected, the jar was empty within a few days. So my mission was clear, I needed to make our own.
So far we have used this butter on pancakes and English muffins, and it also makes a great Pumpkin Butter Smoothie for a quick breakfast. In addition to tasting yummy, it's also good for you! Just 1/4 cup of Pumpkin Butter comes in at about 55 calories and provides 150% of your Vitamin A requirements for the day.
2 15-oz cans Libby's Pure Pumpkin
1 cup Apple Juice
1/2 tsp Allspice
1/4 tsp Cloves
1 cup Brown Sugar, packed
1 TB Ground Cinnamon
1/2 tsp Nutmeg
2 tsp Apple Cider Vinegar
Combine all ingredients, except vinegar, in a large saucepan. Bring mixture to a boil, then reduce heat and simmer for 30 minutes, stirring several times.
Remove from heat and stir in the cider vinegar. Cool to room temperature then transfer to a glass container and store in refrigerator for up to 10 days.
Wednesday, July 21, 2010
Pumpkin Pie Shake
15 oz Canned Pumpkin - 1 can (not pie mix)
1/4 cup Raw Cashews
1/4 cup Low-Fat Milk, (or Vanilla Soy Milk)
2 TB Maple Syrup
1/4 cup Chai Tea Concentrate
2 TB Milk Creamer (or Soy)
2 Dashes Cinnamon
2 Dashes Nutmeg
Pinch of Salt
1 1/2 cups ice (or for a treat, coconut water ice cubes)
Optional: 1/2 Frozen Banana, Pinch of Flax Seed Oil/Meal for added nutrition
Add all your ingredients, except the ice, to the blender.
Blend on high until smooth. The pumpkin will make this smoothie thick, so be patient while blending. Add a bit more milk if needed.
Keep blending and slowly add in the ice. Make sure it blends icy-smooth! Again, if you need to add a bit more liquid, do it gradually. You can always do a taste test before pouring and modify as needed to suit your own tastes.
If desired, for extra flavor and nutrition, add a few extra cashews. Pour into glasses, and sprinkle with cinnamon on top. Makes 2 - 3 servings.
1/4 cup Raw Cashews
1/4 cup Low-Fat Milk, (or Vanilla Soy Milk)
2 TB Maple Syrup
1/4 cup Chai Tea Concentrate
2 TB Milk Creamer (or Soy)
2 Dashes Cinnamon
2 Dashes Nutmeg
Pinch of Salt
1 1/2 cups ice (or for a treat, coconut water ice cubes)
Optional: 1/2 Frozen Banana, Pinch of Flax Seed Oil/Meal for added nutrition
Add all your ingredients, except the ice, to the blender.
Blend on high until smooth. The pumpkin will make this smoothie thick, so be patient while blending. Add a bit more milk if needed.
Keep blending and slowly add in the ice. Make sure it blends icy-smooth! Again, if you need to add a bit more liquid, do it gradually. You can always do a taste test before pouring and modify as needed to suit your own tastes.
If desired, for extra flavor and nutrition, add a few extra cashews. Pour into glasses, and sprinkle with cinnamon on top. Makes 2 - 3 servings.
Monday, June 21, 2010
Blueberry Peach Smoothie
Blueberries are delicious and healthy! They are naturally high in antioxidants for disease protection, they help to improve memory, and are heart healthy. A powerful superfood!
1 whole Banana -- frozen
1 cup frozen Peach Slices
1/4 cup fresh or frozen Blueberries or Raspberries
1/2 cup Lowfat Vanilla Yogurt
1 TB Wheat Germ
Place banana, frozen peach slices, blueberries, yogurt and wheat germ in a blender and process until smooth.
Serves 2.
1 whole Banana -- frozen
1 cup frozen Peach Slices
1/4 cup fresh or frozen Blueberries or Raspberries
1/2 cup Lowfat Vanilla Yogurt
1 TB Wheat Germ
Place banana, frozen peach slices, blueberries, yogurt and wheat germ in a blender and process until smooth.
Serves 2.
Ginger Smoothies (5)
Have your own smoothie bar at home with these delicious and easy to prepare smoothie recipes. Try different fruits, use juices or milk, add a spoonful of sugar-free jam or protein powder and change the flavors each day. The varieties are endless and yummy.
1 Banana, cut into chunks
1 cup Ice Cubes
1/2 cup Bottled Carrot Juice
1/2 cup Plain Low-Fat Yogurt
3/4-inch piece Fresh Ginger, peeled
Nutritional Info: 233 calories, 2.5 gr fat, 1.4g sat. fat, 8.9g protein, 47.2g carbs, 4.1g fiber
Hawaiian Smoothie with Ginger
1/2 cup Orange Juice
1/2 cup Water
1/2 cup Plain Yogurt
1/2 cup Frozen Pineapple Chunks
1/2 cup Frozen Mango Chunks
a good sized piece of fresh ginger
Put all ingredients in a blender, and blend 'til smooth. Serves 2.
Strawberry Ginger Smoothie
2 cups Frozen Strawberries
1/2 cup Vanilla Yogurt
1/2 cup Milk
2 TB Honey
1 tsp Chopped Ginger
Place all ingredients in blender and mix until smooth. Add a bit more milk if desired, until you have the preferred consistency. Serves 2.
Papaya Ginger Smoothie
2 1/2 cups Papaya, chilled and cut into chunks
1 cup Ice Cubes
2/3 cup Low-Fat Plain Yogurt
1 TB Finely Chopped and Peeled Fresh Ginger
1 TB Honey
Juice of 2 Lemons
16 Fresh Mint Leaves plus 4 sprigs for garnish
Blend papaya, ice, yogurt, ginger, honey, and lemon juice in a blender. Add up to 1/4 cup water, 1 tablespoon at a time, until mixture is smooth and thinned to desired consistency. Blend in mint leaves and garnish with mint sprigs. Serves 4.
Ginger, Kiwi and Banana Smoothie
2 Kiwis, cut into chunks
1 Banana, cut into chunks
1/2 tsp Ginger, chopped
1 cup Low-Fat Milk
Place kiwi, banana and ginger into blend. Pulse until smooth, then add milk to desired consistency. Serves 1.
1 Banana, cut into chunks
1 cup Ice Cubes
1/2 cup Bottled Carrot Juice
1/2 cup Plain Low-Fat Yogurt
3/4-inch piece Fresh Ginger, peeled
Nutritional Info: 233 calories, 2.5 gr fat, 1.4g sat. fat, 8.9g protein, 47.2g carbs, 4.1g fiber
Hawaiian Smoothie with Ginger
1/2 cup Orange Juice
1/2 cup Water
1/2 cup Plain Yogurt
1/2 cup Frozen Pineapple Chunks
1/2 cup Frozen Mango Chunks
a good sized piece of fresh ginger
Put all ingredients in a blender, and blend 'til smooth. Serves 2.
Strawberry Ginger Smoothie
2 cups Frozen Strawberries
1/2 cup Vanilla Yogurt
1/2 cup Milk
2 TB Honey
1 tsp Chopped Ginger
Place all ingredients in blender and mix until smooth. Add a bit more milk if desired, until you have the preferred consistency. Serves 2.
Papaya Ginger Smoothie
2 1/2 cups Papaya, chilled and cut into chunks
1 cup Ice Cubes
2/3 cup Low-Fat Plain Yogurt
1 TB Finely Chopped and Peeled Fresh Ginger
1 TB Honey
Juice of 2 Lemons
16 Fresh Mint Leaves plus 4 sprigs for garnish
Blend papaya, ice, yogurt, ginger, honey, and lemon juice in a blender. Add up to 1/4 cup water, 1 tablespoon at a time, until mixture is smooth and thinned to desired consistency. Blend in mint leaves and garnish with mint sprigs. Serves 4.
Ginger, Kiwi and Banana Smoothie
2 Kiwis, cut into chunks
1 Banana, cut into chunks
1/2 tsp Ginger, chopped
1 cup Low-Fat Milk
Place kiwi, banana and ginger into blend. Pulse until smooth, then add milk to desired consistency. Serves 1.
Double Berry Smoothie
1 cup Lowfat Vanilla Yogurt
1 small ripe Banana, cut up
2 TB Honey
1 cup fresh or frozen Strawberries
1 cup fresh or frozen Raspberries
1/2 cup Raspberry Sherbet or Sorbet
Combine all ingredients in a blender until thick and smooth. Serves 2.
1 small ripe Banana, cut up
2 TB Honey
1 cup fresh or frozen Strawberries
1 cup fresh or frozen Raspberries
1/2 cup Raspberry Sherbet or Sorbet
Combine all ingredients in a blender until thick and smooth. Serves 2.
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