Happy fall, everyone!!!! Is it me, or have all things fall-related become increasingly popular over the past few years?! I swear everyone’s favorite season used to be summer, and while it is still pretty darn popular (you know MY thoughts on summer), it seems like all those summer-lovers are hopping the fall train too. Every year, fall-themed events are more and more abundant. And don’t even get me started on pumpkin, you can read my blogs for that – see the links at the end of this post.
Anyway, the other day, I was in the kitchen whipping up smoothies for clients – by the way, I make a delicious Chocolate Black Bean Smoothie and a White Bean, Avocado, and Kale Smoothie (recipe below) – and thinking about the lovely fall weather we are finally starting to have around here (please, Mother Nature, no more rain!). Then it hit me. My clients love smoothies. My clients love the autumn season. Aha Moment: FALL-INSPIRED SMOOTHIES!!!!!!! I’m not talking a plain jane pumpkin pie smoothie or apple pie smoothie, although they would both be delicious. For those of you who know me or my cooking, you know I like to step out of the box and try different combinations. I knew I wouldn’t be the only one with this bright idea, so I did some research and found some very-unique-yet-perfectly-fall smoothie recipes. Below are the smoothies I am most excited to try:
Caramelized Pear, Chocolate and Goat Cheese Smoothie
(recipe from https://thehealthyfoodie.com/caramelized-pear-chocolate-and-goat-cheese-smoothie/)
Ingredients (Serves 1)
1 bosc pear
1 tbsp extra dark cocoa powder
¼ cup fat free plain Greek yogurt
1 cup almond milk (or milk of your choice)
1 scoop unflavored whey protein powder
1 tbsp flaxseed meal
2 tbsp soft goat cheese
1 tbsp cacao nibs
¼ tsp extra virgin olive oil
pinch ground cardamom
Directions
- Set your oven to broil.
- Cut your pear in half, remove the core and cut each half into 3-4 slices. Lay the slices in a single layer on a baking sheet. Drizzle with olive oil and dust very lightly with ground cardamom.
- Place your sliced pears in the oven under the broiler, and cook until they turn nice and golden brown and start to bubble at the surface, about 3-5 minutes, depending on rack position.
- Flip pear slices and cook until other side is golden. Make sure to keep a close eye on your pears so they don’t burn. Remove from oven and set aside to cool. (You can make the pears in advance and keep them in the fridge in an airtight container until ready to use – of course, you can do more than one at a time!)
- When pears are cold enough, add all the ingredients to a mini blender or food processor and process until smooth.
- Transfer to serving glass and garnish with crumbled goat cheese and a few cacao nibs if desired.
Velvety Butternut Cinnamon Date Smoothie
(recipe from https://ohsheglows.com/2013/09/27/velvety-butternut-cinnamon-date-smoothie-for-two/)
Ingredients (Yields 2 glasses)
1 cup + 1/2 cup almond milk
1 cup + 1/4 cup (packed) roasted butternut squash or 3/4-1 cup canned puréed squash
3-4 large Medjool dates, pitted
1 tablespoon chia seeds
1-2 teaspoons cinnamon, to taste
1.5 teaspoons pure vanilla extract
1/2 teaspoon ground ginger
sprinkle of ground cloves
5-6 large ice cubes, or as needed
Directions
- To cook the squash: Preheat oven to 400F and line a baking sheet with parchment paper.
- Slice the stem off the squash (optional) and slice the squash in half lengthwise. Scoop out the seeds with a spoon. Brush a bit of oil on the squash and sprinkle with a pinch of salt.
- Place squash on the baking sheet, cut side up, and roast for 35-50 minutes, until fork tender and golden brown on the bottom. Allow to cool.
- For the smoothie: Add all smoothie ingredients into a high-speed blender and blend on high until smooth, adjusting the spices as needed. Serve immediately & enjoy!
Berry Chocolate Beet Smoothie
(recipe from https://www.connoisseurusveg.com/berry-chocolate-beet-smoothie)
Ingredients (Serves 1)
1 beet root and greens
1 banana optionally frozen
3 tbsp. raw cacao powder or cocoa powder
2 tbsp. almond butter
1/2 cup fresh or frozen berries I used frozen strawberries
1 cup unflavored soy or almond milk
agave or maple syrup to taste
Directions
- Separate the beet greens from the root. Wash greens well (they tend to be a bit gritty) and coarsely chop. Peel the root portion and cut into 1 inch chunks.
- Place beet roots and greens into blender, along with banana, cacao powder, almond butter and berries.
- Blend until smooth, stopping to scrape down sides of pitcher as needed.
- Add milk and sweetener to taste. Blend again until smooth.
Brussels Smoothie
(recipe from https://greensmoothiegirl.com/recipes/brussels-smoothie/)
Ingredients (Serves 2)
3 cups water
10 large brussels sprouts, rinsed and trimmed
spinach, add until the blender reaches the 6 cup line
2 peeled oranges
3 cups frozen mixed berries
2 frozen bananas
1/2 tsp raw honey
Directions
- Place the first three ingredients into a high-powered blender and mix until smooth.
- Add remaining ingredients and blend again.
- Serve immediately or refrigerate for up to 24 hours. Shake well before serving.
Chef Angela’s White Bean, Avocado, and Kale Smoothie
Ingredients
¼ cup white beans
1 cup kale, chopped coarsely
1 cup vanilla low-fat Greek yogurt
1 cup vanilla almond milk
½ cup ice
1 tsp. vanilla extract
2 tsp. maple syrup.
Directions
- Blend, using a high-powered blender and mix until smooth.
Click here for a printable copy of the White Bean Avocado Kale Smoothie Recipe
Which recipe are you most excited to try? Have you tried any other unique smoothie recipes? Comment below! And please come back and comment if you try one of these recipes! I’d love to hear from you! 🙂
Links to Pumpkin-related blog posts:
https://eatyourheartoutedibles.com/10-unique-ways-to-use-pumpkin-puree/
https://eatyourheartoutedibles.com/its-pumpkin-time/
https://eatyourheartoutedibles.com/recipe-week-pumpkin-spiced-tiramisu-truffles/
https://eatyourheartoutedibles.com/recipe-week-pumpkin-alfredo-sauce/
https://eatyourheartoutedibles.com/recipe-week-crockpot-pumpkin-pie-oatmeal/
https://eatyourheartoutedibles.com/recipe-week-pumpkin-spice-granola/
https://eatyourheartoutedibles.com/recipe-week-pumpkin-dinner-rolls/
https://eatyourheartoutedibles.com/recipe-week-pumpkin-ice-cream/
https://eatyourheartoutedibles.com/recipe-week-coffee-mug-pumpkin-muffins/
https://eatyourheartoutedibles.com/recipe-week-pumpkin-parmesan-dip/
