I am really excited to share this new fall recipe with you that has quickly become my favorite – Pumpkin Protein Bowl. Think Acai bowl with pumpkin. YUM!
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OK, I know you’re dying to get to the recipe, but first, I want to highlight a few of the health benefits of this delicious and nutrient packed recipe.
Pumpkin is nutrient dense with, Vitamin A, C, B12 & E, Potassium, Copper, Manganese and iron. High in antioxidants and beta-carotene. Supports eye health, weight loss, the immune system and younger looking skin.
Coconut milk adds good fat for your brain health and to help keep you feeling fuller longer. Another nut milk can be substituted but will make the bowl less dense so more ice may need to be added.
Almonds offer antioxidant protection from the Vitamin E, magnesium and potassium for heart health and add good fats for the feeling of fullness.
This is the kind of recipe you can easily play around with.
Don’t like it too cold – use fewer ice cubes.
Want it thicker – use more ice cubes.
More pumpkin flavor – use less protein powder or use unflavored collagen.
Pumpkin Protein Bowl
½ cup Pumpkin Puree
¼ cup Organic Almond Butter
¼ full fat coconut milk (from the can)
¼ teaspoon Pure Vanilla Extract
1 teaspoon Pumpkin Pie Spice Mix
6 ice cubes
1 scoop of Vanilla Protein Powder (I use PURE’s 360 Complete Shake Vanilla Bean)
1 scoop of grass-fed unflavored collagen
Add all ingredients to a high-speed blender.
I use a BlendTec and use the Ice Cream setting.
Pour or scoop into a bowl and add toppings of your choice.
My favorite toppings:
Grain free granola
Sprinkle of cinnamon
One trick I learned in all my experimenting was, if I freeze the pumpkin in silicone bar or candy molds and still use the ice cubes, the texture is more like ice cream. If I use room temp or refrigerated pumpkin with the ice cubes, the texture is light like mousse.
Either way you can’t go wrong. Adjust the ingredients to make it your own, have fun and enjoy this healthy taste of fall. 😊
Until next time, be well friends!
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