Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4-6

Ingredients

6 large eggs
2/3 c. pure pumpkin puree
2 T. honey
½ c. almond flour
½ c. coconut flour
1½ t. baking powder
1 T. pumpkin pie spice
1/8 t. salt
3 T. coconut oil, divided

To serve:

1 banana, sliced thin
1/3 c. pecans, chopped
Optional: Real maple syrup Continue reading →

Ingredients

1 ½ cups pumpkin, peeled and cut into chunks
1 garlic clove, crushed
1 red chili, seeded and finely chopped
2 tbsp natural yogurt
Dash of fresh lime juice
Olive oil

Directions

1. Preheat oven to 400° Fahrenheit.
2. Arrange the pumpkin chunks in a baking dish and drizzle with olive oil. Season well with black pepper and a pinch of salt and mix well.
3. Bake in the oven for about 15-20 minutes or until the pumpkin pieces are tender.
4. Place the pumpkin, garlic and chilli in a food processor, add the yogurt and lime juice, adjust seasoning and process until smooth.
5. Serve either at room temperature with tortilla chips or toasted pita bread.

When the fall arrives, you will probably want to have more recipes with pumpkin, but also eat healthier. One good option is to combine the two and have a healthy pumpkin pie smoothie. This includes a seasonal flavor of pumpkin and seasonings, while you can use the smoothie as a meal replacement, snack, or even healthy and low-fat dessert. Here are some tips for making a pumpkin pie smoothie.

Decide On Your Smoothie Base

To start with, the smoothie base is going to be similar to any other smoothie you make. If you are adding ice, you can use fresh and ripe bananas. However, if you don’t want to add ice to the smoothie, go ahead and use frozen bananas instead.

You then want to choose your main dairy components, including milk and yogurt. If you are a vegan, you can go with a yogurt substitute and use almond or soy milk instead of regular milk. Continue reading →