I know by this point we are all sick of seeing Thanksgiving recipes…all of the heavy sides and the exorbitant amount of sweets, etc. Not to take away from one of my favorite holidays, which I always thoroughly enjoy, but as soon as it is over I am looking for even more healthy foods than normal. The day after Thanksgiving we of course had a decent amount of leftovers from our family feast the night before, so I was trying to get creative with some of them to make something simple, yummy and healthy. I had some leftover butternut squash purée that was just very lightly spiced with some cinnamon and nutmeg, so I thought it would be perfect in a smoothie. If you don’t have leftover squash purée, feel free to use some pumpkin purée (fresh or canned), it would be just as delicious. Alter the spices to your liking. I like a strong spicy chai, but if you don’t you can just use a little less of everything and leave out the black pepper. This spicy and subtly sweet smoothie is a perfect breakfast for this hectic holiday time when you want the wonderful flavors of the season but you don’t want all the heaviness.
I hope everyone had a great Thanksgiving, filled with tons of love and lots of tasty foods!
Butternut Squash Chai Smoothie – Gluten-free + Vegan
makes 1 large serving or two smaller servings
1 1/2 cups unsweetened non-dairy milk (I used 1 cup of almond milk and 1/2 cup of coconut milk)
1 cup butternut squash purée (or pumpkin)
4 Medjool dates, pitted (soaked if they are very dry)
1 tablespoon ground flaxseed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch ground cloves
Pinch of ground pepper
1 teaspoon vanilla extract
A couple of ice cubes
Add everything to your blender, blend until smooth and creamy. Serve topped with a sprinkle of cinnamon and/or nutmeg, and enjoy!
For more of Beth’s recipes visit her blog Tasty Yummies.
More healthy recipes from the BLDG 25 Blog.