• A Great Gluten Free Breakfast: Pumpkin Pie Smoothie

    by Ellen Allard on November 7, 2013 · 6 comments

      pumpkin_pie_smoothie When I went gluten free, it was the beginning of a journey that started with gluten free, added dairy free a year later, and morphed eventually into mostly plant-based. Not 100% vegan – probably 80/20. I’m so much happier and healthier than I used to be, almost 9 years since this all started. Back then, before my Celiac diagnosis, I always followed the “divide your plate into three parts” philosphy. And the protein (meat, chicken, sometimes fish) was always way bigger than the other two sections. Little did I know what was coming down the pike. Now, it’s the polar opposite. I’m mostly about vegetables and fruits and grains and beans and seeds, and I have to make room on my plate if there’s meat on the menu. Take breakfast for example. Where before I would’ve had a couple of eggs and a few slices of bacon and a bagel, now I have hot cereal (like THIS recipe for Hearty Four Grain Gluten Free Hot Cereal) or an apple with homemade granola and almond milk or I’ll make a smoothie packed with all kinds of powerful nutrients. This morning, my breakfast consisted of a Pumpkin Pie Smoothie. It rocked my morning. I’m in love with this smoothie and can’t wait to have it again tomorrow:). I have to put on my health coach hat and get kind of geeky about the nutritional goodness of pumpkin. Indulge me for a moment, please and thank you:).

    • Wanna give those eyes a boost? Mashed cooked pumpkin has more than a whopping 200% of your recommended daily intake of vitamin A. And if that weren’t enough, the carotenoids in pumpkin offer additional protection for your peepers.
    • Ready to increase your fiber intake and feel fuller longer? Yup, you guessed it. Pumpkin.
    • There is evidence that beta-carotene, which our lovely pumpkin contains, may play a role in cancer prevention.
    • Interested in keeping wrinkles at bay? The carotenoids in pumpkin come into play here as well.

    So, bottom line. While they look lovely on our front porches, either buy yourself a pie pumpkin, roast it and use for making your smoothie or make a can of organic pumpkin puree and go to town making this smoothie. If you want, you can double up on the pumpkin pie spice. If you want more info, or are ready to make the commitment to quit gluten or finally get off the diet roller coaster, come on along and join. Got questions? Email me at support@glutenfreediva.com.  

    Perfect Pumpkin Pie Smoothie


    • 1 c. almond milk
    • 1/2 c. canned pumpkin purée
    • 1 frozen banana
    • 1/2 tsp vanilla extract
    • 1/2 tsp pumpkin pie seasoning
    • 1 - 2 tsp ground chia
    • optional: 1 tbsp raw honey


    Put all ingredients in a blender jar and blend.

    Pour into a tall glass and enjoy your pumpkin goodness.


    { 6 comments… read them below or add one }

    Genie November 10, 2013 at 2:49 pm

    Great recipe. Just in time for fall! I love pumpkin smoothies.


    Ellen November 10, 2013 at 3:33 pm

    I know, Genie. I’m a recent convert to pumpkin smoothies and am loving them! Sometimes I change them up just for fun. The other day I added cranberries. Oh, it was tart, but still good!


    Sea January 31, 2014 at 1:34 pm

    Had this for breakfast with my new-ish vitamix. Yum!



    Ellen January 31, 2014 at 1:36 pm

    So glad you liked it! So good to hear from you too – hope all is well!


    Blendtec August 29, 2014 at 7:36 am

    This was an interesting article. I look forward to more. I think there are a lot of people who are going to benefit from your postings.


    Kaygee September 21, 2014 at 8:13 pm

    This sounds so yummy but, what would you substitute for the banana for a person who can't have that?


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