Summer is in full swing around these parts. Days above forty degrees and long, hot nights. Sometimes, when the mercury hits 38 degrees at 3pm and doesn’t budge until long after sundown, I have smoothie bowls for dinner. Refreshing, nutritious, and high volume, they hit the spot without needing to get hot(ter) and sweat(ier) in the kitchen.
Try this simple peanut butter pumpkin spice smoothie bowl I whipped up a few nights ago. Ingredients wise, you can swap papaya for mango or banana (in terms of consistency) and even add some spinach for extra greens. Don’t forget to cook the pumpkin before freezing otherwise the creamy puree taste will not work.
150ml almond milk
1 scoop protein powder
stevia to taste
1/2 tsp guar gum
one cup ice
100g steamed then frozen pumpkin
50g frozen papaya
2 tsp pb powder (bell plantation or nutty whey)
sprinkle of mixed spice.
Blend the above ingredients adding first the milk, powder, guar gum, and stevia (stirring), the ice and frozen fruits. Serve with your favourite toppings! Super easy, super creamy, soooo delicious.
Macros for above mixture (no toppings)
C 20 F 3 Protein 25