Happy Thanksgiving!
This year, I am traveling to Southern California for Thanksgiving to visit a very dear friend. I packed up the car and drove 10 hours with my kids and dogs. It was very tiring but it was all worth it to see my friend and her newborn girl.
Thanksgiving is truly a time to share not only food but your time with friends and family. I am thankful for this year’s non-traditional Thanksgiving. We might not get a roasted whole turkey but experiencing a newborn’s first week is priceless.
A non-traiditonal Thanksgiving calls for a non-traditional Thanksgiving pumpkin treat. As I was experimenting with pumpkin puree, I created a pumpkin mango smoothie. This creamy smoothie makes a perfect Thanksgiving breakfast or a substitute to pumpkin pies. Entice your palate with my Thanksgiving Pumpkin Mango Smoothie Bowl!
Here’s the recipe:
Ingredients: 1/3 cup of pumpkin puree, 1 cup of frozen mango, 1 1/2 frozen bananas, 1/2 cup of canned coconut milk, 1/3 cup of Chobani plain Greek yogurt, 1/3 teaspoon of maple syrup plus some for topping, and some pumpkin pie spice
- Blend together pumpkin puree, frozen bananas, yogurt, and 1/4 cup of coconut milk
- Add frozen mango and remainder 1/4 cup of coconut milk into the blender
- Stop the blender a few times to mix ingredients with a spoon (it takes a little while to blend the frozen mango). Add more coconut milk if needed, 1 tablespoon at a time.
- Sprinkle some pumpkin spice into smoothie mixture
- Add 1/3 teaspoon of maple syrup into smoothie mixture
- Blend all ingredients together until smooth
- Place smoothie mixture into serving bowls
- Sprinkle some pumpkin spice over smoothie bowls
- Drizzle some maple syrup over smoothie bowls
- Enjoy this creamy Thanksgiving smoothie bowl!
