Happy New Year’s Eve! Have you set your 2016 resolutions yet? Made some commitments that you’re going to follow through on? I’ve already signed up for my next half marathon! It’s just over 19 weeks away, in May, and I can’t wait to begin training.
Today’s recipe goes out to all who are making health and fitness resolutions. This smoothie is simple, hearty and perfect for refueling after those tough cold-weather workouts. It’s chocolatey, thick, and full of amazing vitamins and minerals, thanks to the fresh roasted pumpkin.
Roasting pumpkins is easily done, and the leftover flesh can be kept in the fridge up to one week. Simply slice th gourd in two, scoop out the seeds and stringy guts, rub down with olive oil, and baking a foil lined cooking tray for 45 minutes at about 375. Scoop the roasted flesh out if the skin, and voila! You’ll definitely want to roast and cool the pumpkin ahead of time, so you can make a nice chilled smoothie. And, if you’re really pressed for time, you can sub in canned pumpkin puree.
Make the most of this last day of the year! Let me know what your new year’s resolutions are in the comments!
Roasted Pumpkin Chocolate Protein Smoothie
Makes 1 18-oz smoothie
- 1/2 C non-dairy milk
- 1/2 C cold water
- 1 serving vegan chocolate protein powder (I like Vega One Chocolate Plus)
- 1/2 C roasted pumpkin
- 1 tsp pumpkin pie spice
- Dash of cinnamon
- 1 tbsp chia seeds or flaxseed meal
- 2-3 ice cubes
Blend everything but the ice until smooth and combined. Add in the ice cubes and break them down until incorporated.
Serve cold in your favorite glass!