I’m in a bit of a predicament.
You see, I’m ready to convert to the new season. I’m ready to put away my wedges, pull out the knee high boots, cozy up with a warm bowl of chili on a Sunday afternoon and prepare myself mentally for a brutal winter.
As ready as I may be, the weather seems to be playing cruel tricks on me these days.
This past weekend, I finally initiated my official welcome to fall with this….
Ever since, I’ve wanted to put pumpkin in just about everything, from soups to oatmeal to any baked good I can come up with.
I’ve been doing a good job too, that is until yesterday when I realized eating a warm bowl of Pumpkin “Cheesecake” Oatmeal for lunch in 80 degree weather wasn’t exactly fitting.
So, the predicament was, how do I curb my overwhelming pumpkin craving during an unseasonably heat wave.
Here was my answer.
- 6 oz Vanilla flavored Greek yogurt
- 1 medium Banana
- ¼ cup Pureed pumpkin (not pumpkin pie filling)
- ½ cup Unsweetened vanilla almond milk
- ½ tsp Cinnamon
- ½ tsp Pumpkin pie spice
- 6-8 Ice cubes
- Place all ingredients in a blender and process until smooth.
- Pour into a glass, and top with a dusting of cinnamon.
My solution worked out quite well. I still got to enjoy the warm nutty sensation of the season but without breaking a sweat.
Other recipes to enjoy-
I almost forgot to mention, I paired this delicious glass with a piece of my latest recipe creation for Shiloh Farms, Apple Zucchini Banana Oat Bread.
This bread turned out so much better than I ever imagined it would. I’ve been working my way through it daily with a smear of Pumpkin Banana Almond Butter. Delicious!