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Pumpkin Spice Smoothie

We have had so many compliments and requests for the recipe for our featured smoothie this week… why not post it on our website as well!?!  Now you can make this delicious treat at home too!

Ingredients:

  1. ½ cup canned pumpkin

  2. 1 or 2 ice cubes (if you feel is needed)

  3. ½ cup vanilla almond milk

  4. 1 tablespoon of honey

  5. 1 teaspoon of pumpkin pie spice

  6. A scoop of vanilla protein powder (if you choose)

  7. Whipped Cream (if you choose)

  8. Sprinkle of cinnamon (if you choose)

Directions:  Throw all ingredients (except whipped cream and cinnamon) into blender and mix thoroughly. Pour into cup and add a drop of whipped cream and sprinkle cinnamon on top if you wish!

Nutritional Facts:

  1. Calories – 162

  2. Fat – 2.3g

  3. Saturated Fat – 0.3g

  4. Sodium – 59mg

  5. Carbohydrates – 33.6g

  6. Total Sugars – 25g

  7. Dietary Fiber – 4g

  8. Protein – 4.5g (unless you add additional powder)

Green Goo Smoothie

Check out this week’s recipe for a sneaky (but ethical) way to get greens into your kids. And if you don’t have kids, don’t worry – you’ll still learn a thing or two – so read on.

(Serves Two)

1 banana, cut in chunks 1 cup grapes 1 (6 ounce) tub vanilla yogurt 1/2 apple, cored and chopped 1 1/2 cups fresh spinach leaves

1. Everything into a blender until smooth 2. Serve. Prep: 10mins Ready: 10mins

Amount Per Serving – Calories: 205 / Total Fat: 1.9g / Cholesterol: 4mg / Sodium: 76mg / Total Carbs: 45g / Dietary Fiber: 3.7g / Protein 6.1g Recipe from AllRecipes.com

Risotto with Butternut Squash, Leek, and Basil


Ingredients:

  1. 3 tablespoons of olive oil, divided

  2. 4 cups of butternut squash, in 1/2 inch cubes and peeled

  3. 3 cups of leek slices, 1/2 inch wide (white and pale green parts only!)

  4. 1 tablespoon of fresh chopped thyme

  5. 2 cups arborio rice

  6. 4 14ounce cans of vegetable broth

  7. 1 cup chopped fresh basil

  8. 3/4 cups freshly grated Parmesan cheese

Directions:

  1. Heat 2 tablespoons of oil in heavy large pot over medium-high heat. Add squash and saute until beginning to soften and brown around the edges. (approx 5 minutes).  Transfer squash to medium bowl.

  2. Reduce heat to medium and add remaining 1 tablespoon of oil, leeks, and thyme to same pot and stir until tender (but not brown). This will also take approximately 5 minutes

  3. Add rice and stir for 1 minute. Add 1 cup of broth and simmer until absorbed, stirring frequently for 3 to 4 minutes.

  4. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often (this will take about 15 minutes).

  5. Return squash to pot and continue to cook until rice is just tender but still very creamy. Stir gently and often for about 10 minutes longer.

  6. Remove from heat. Stir in basil and 3/4 cups of grated cheese. Season to taste with salt and pepper.

  7. Transfer to a large bowl and serve with additional cheese if desired.

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