Since fall is the time for pumpkin to shine, we had to come up with a nutrient-dense, pumpkin spice smoothie! This shake includes a healthy dose of our protein powder, nutrients, and fiber from pumpkin and cauliflower, plus fall flavors thanks to pumpkin pie spice. We opted to use canned pumpkin, so it’s easy to make and can be made year-round!
Featuring new shake powder
The new Clean 21 shake powder is amazing. It’s plant-based and stevia-sweetened so you can load up on protein while keeping sugar intake low. It’s also loaded with antioxidant-rich ingredients, like moringa, so you’ll receive an even more potent combination when you pair it with ingredients like pumpkin and cauliflower. Smoothies are very gentle on the digestive system while still providing all of the protein, fiber, and nutrients that a solid meal would. The ease of digesting and assimilating the nutrients in a smoothie makes them the perfect way to break your overnight fast.
Cauliflower can be anything
Cauliflower has found its way into many foods over the past few years – pizza crust, rice, and desserts. Thanks to its popularity, riced cauliflower is now easy to find in the frozen section, and we love it for adding fiber, nutrients, and a nice thick texture to healthy smoothies. One head of cauliflower has 12 grams of fiber per 150 calories. We love adding fiber to morning shakes to improve digestion, feed good gut bacteria, and keep you fuller for longer. Ensuring that your shakes are high in fiber will also help sustain you through lunchtime.
Pumpkin is obviously the star of this shake, giving it that classic fall flavor. Its antioxidant content helps fight oxidation and chronic illness in the body. Specifically, pumpkin is high in compounds called carotenoids, which help neutralize free radicals. Carotenoids also help fight inflammation, which can lead to disease left untreated. It also boasts a high fiber and beta carotene content, improves eye and skin health, and may help you maintain a healthy weight.
1 cup frozen cauliflower rice
1 cup unsweetened pumpkin puree
3/4 cup plain coconut yogurt
1/4 cup full-fat canned coconut milk
1 cup regular coconut (or favorite) nut milk
1 teaspoon pumpkin pie spice
Optional: 1 cup ice
Add all ingredients to a blender.
Blend on high until creamy and smooth.
Recipe and photography by Kaitlyn Noble
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