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Pumpkin Spice Latte Smoothie

There were moments during yesterday’s run where my body just wanted to stop on the side of the road and spend time with the farm animals instead of run further. My heart was in the run but a few bad decisions regarding the course and starting an hour later than I wanted left my resenting the run instead of loving it.

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At the half way point when I texted Bo a location update he reminded me that the ingredients for an ice cold, frosty Pumpkin Spice Latte Smoothie were waiting for me at home when I finished the 20 miles. It’s sad to say but that was the only thing that kept me moving during some of the hot and humid miles.  I’d spent an hour on Friday night cross referencing multiple different recipes, finally perfecting my ingredient list and put everything out to ensure I wasn’t forgetting anything.

IMG_1936[1]Within five minutes of walking through the door I was sipping a protein filled Pumpkin Spice Latte smoothie while hanging out in pigeon pose. It was perfection. The protein helped my muscles repair and keep me satiated after the long run. The icy, coolness helped cool me down. The pumpkin packs in more potassium than a banana which means that since this recipe includes both, my body’s electrolytes could get back in balance faster!

Pumpkin Spice Latte Smoothie

Pumpkin Spice Latte Smoothie

Serves: 1-2 depending on hunger – Total Time: 5 minutes

Ingredients

  • 1 frozen banana
  • 1/2 cup canned pumpkin
  • 1/3 cup Greek yogurt (I used 0% Fage as that’s what we had on hand but 2% would work perfectly too)
  • 1 cup coffee, cooled
  • 1/2 cup skim milk
  • 1 scoop vanilla protein powder
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ginger
  • 2 pitted dates, if you want extra sweetness
  • 6-10 ice cubes

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    Combine all ingredients in blender. Blend on high for 20-30 seconds, or until smooth. Pour into either one large glass, based on appetite, or two glasses so you can share with someone else!

    Your turn – What’s your favorite pumpkin recipe?

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    ashleyd /

    Chobani Pumpkin Smoothie

    Oh glorious three day weekends how I love thee. This weekend has included a number of different things including a 12 mile long run, TRX session at Reebok NYC, an amazing Yoga for Runners workshop with Kristin McGee, Oktoberfest celebrations in NYC, and a relaxing Sunday.

    Between my long run and the TRX session on Saturday, I was in dire need of some protein and sustenance. During my run I was craving a smoothie so immediately knew that was what I wanted post run. Combine that desire with my love of all things Fall and you have a pumpkin smoothie. There are lots of other awesome pumpkin smoothie recipes on the internet but this is my take using things that were on hand in the refrigerator and pantry. It packs in a super protein punch and kept me full through a TRX and yoga class!

    Chobani Pumpkin Smoothie

    Ingredients for Two Servings

    • 1 cup Almond Breeze Almond Milk, Unsweetened Vanilla
    • 2 servings Whey Protein Powder Vanilla
    • 8 oz Chobani 0% Vanilla Greek Yogurt
    • 1 cup canned pumpkin
    • 1 tsp Vanilla Extract
    • 1 tsp clove, ground
    • 1 tsp nutmeg, ground
    • 1 tsp cinnamon, ground
    • handful ice cubes

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    I hope you enjoy this as much as I do! It’s even man approved as both Bo and his best friend Scott, who stayed with us this weekend, loved it!

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    Delicious Pumpkin Cookies

    Last weekend on Edisto Island, my friend Rochelle, graced our group with some delicious baked goods. There was cookie cake for the newly engaged couple, brownies in the shape of the University of Georgia G, and delicious pumpkin cookies.

    These cookies were gone before I knew it and therefore I was only able to enjoy two of the delicious pumpkin cookies the entire weekend. They were soft and chewy, just the way I like cookies. In addition, the extra dash of cinnamon on top of the iced ones gave them a hit of spice. IMG_4699 (640x478)

    These were inspired by a Fall email Rochelle received from All Recipes. Below is the recipe with Rochelle’s adaptions in parentheses for your reference.

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    Chewy Pumpkin Spice Cookies

    Preparation Time: 10 minutes

    Cooking Time: 12-15 minutes

    Note: These cookies are best when enjoyed a day later.

    Ingredients

    1/2 cup shortening
    1 1/4 cups packed brown sugar (If you use Splenda Brown Sugar be sure to check equivalents.)
    2 eggs or egg whites (Rochelle used 6 teaspoons of Egg Beaters whites only)
    1 teaspoon vanilla extract
    1 1/2 cups canned pumpkin
    2 1/2 cups all-purpose flour (Rochelle used half wheat flour)
    4 teaspoons baking powder
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    Raisins, nuts, or miniature chocolate chips

    Directions
    Preheat oven to 375 degrees F (190 degrees C).
    Cream shortening and sugar, then add the eggs. Mix well. Add vanilla and pumpkin. Set aside.
    Sift dry ingredients, then blend into the "wet" ingredients. Add raisins or nuts if desired. Drop by heaping teaspoons onto a greased cookie sheet, bake for 10 – 15 minutes. Cool.

    Best eaten if you let them "ripen" for a day. Store in a sealed container

    My mom and I just made these cookies to enjoy all weekend long and added miniature chocolate chips! What better way to welcome Fall?

    Question: What is your favorite Fall inspired baked good?

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