Alice has been obsessed with pumpkins since her first glimps of a makeshift pumpkin patch that popped up along side the highway we take home each day. Since that first sighting at the end of August, she would ask with anticipation the entirety of each drive if the pumpkins were coming up. Once they were in sight, Alice would squeal with joy and say “Hi Pumpkins! I love you!” in her tiny human voice. It is because of this pumpkin obsession that we have painted, displayed, baked, roasted, chopped, sautéed, and now smoothied (that is totally a word, people) pumpkins for almost 2 months straight in my household. While I certainly cannot complain about all the orange glory taking over my home, I do wonder how well my daughter will take it when pumpkin season comes to an end and that roadside pumpkin patch disappears. We may have to get her a pet reindeer to soften the blow.
1 cup pumpkin purée
1/4 cup nut butter (optional)
1 cup frozen cauliflower florets (you can find them in the freezer section at pretty much any grocery store)
1/4 cup collagen powder (optional, but great for added protein)
1 very ripe banana (or 2 if you prefer a sweeter a smoothie)
1 1/2 cup milk (I used unsweetened almond)
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon cinnamon
Throw everything in a blender. Whhhhhhiiiirrrrrrrrr. Pour. Smile.