Not Just Another Pumpkin Pie Smoothie

Don’t judge a book by its cover. 

Don’t judge a smoothie by its color. You see this lovely green smoothie?






It tastes like 
pumpkin pie.

Don't believe me? Try it for yourself.

Have it for breakfast. Nothing says breakfast like pumpkin pie!

Pumpkin Pie (Green) Smoothie
Yield: about 2 cups

1 cup almond milk
handful or two of greens
1/2 cup pumpkin
1 frozen banana
1 date
1/4 teaspoon vanilla
1-1 1/2 teaspoons pumpkin pie spices (I used cinnamon, allspice, cardamom, nutmeg, and ginger) 



Add all the ingredients to the blender.



And blend.




Looks can be deceiving. Very deceiving. 




Use the leftover pumpkin to make Pumpkin Chocolate Chip Cookies


Pumpkin Chocolate Chip Cookies

This is how I feel about life right now:


All I want to do is jump in a pile of leaves. Right now.

What is it about autumn that everyone loves? My walk home from school every night is a path of multi-colored and delightfully crunchy leaves. I just want to rake them all up and jump in!

Last week, my school was on fall break (another reason to love the season!), so my friend and I got together and watched Anne of Green Gables. Of course this has always been my favorite transition scene: 



Another reason to love fall? (As if I needed one!)

Pumpkin! 

My first pumpkin experiment of the season:

Pumpkin Chocolate Chip Cookies
(Inspired by 2 ingredient cookies)
Yield: 1 dozen

1 cup oats 
1 cup pumpkin 
1/4 cup date paste (see here)
1/3 cup dark chocolate chips 
2-3 teaspoons pumpkin pie spices (or just cinnamon for a simpler taste)

Preheat oven to 350 degrees F.

Mix pumpkin, oats, and date paste.


Fresh date paste works best. If it’s been in the fridge it might be too hard to mix well.


Add chocolate chips.





Add spices. 





Grease cookie sheet and place cookies on it. 




Bake 20 minutes. 

Let cool. 





EAT!





Enjoy :)



Simply Staples: Sweet Potato Corn Pudding

Sweet potatoes...or yams...or sweet potatoes.

For the longest time, I had no idea what the difference was between yams and sweet potatoes. So, I took it to google and found this lovely article by the Huffington Post.

Now that you know, you can make this delicious staple recipe that I love. It takes a little more time in preparation, but it’s still quite easy. 

Sweet Potato Corn Pudding

2 large sweet potatoes
1 cup frozen corn
1/3 cup almond milk 
a few dashes of cinnamon


Steam and peel the sweet potatoes. Let them cool. 

Defrost the corn. Add all ingredients to blender. Blend.  







Hmmm...perfect for fall (just the BEST season of the year!). I'll be working on pumpkin recipes next....

Happy Fall!!!