Pumpkin Pie Recipe

Today, I’m here to admit that I fell of the health wagon back at the end of September. I don’t quite know how it happened. But it did. As much as I strive (and enjoy) to live a healthy lifestyle, there are certain temptations that get me every time, which I don’t think is necessarily a bad thing, as long as it’s in moderation. Over the past month, however, I feel as if I’ve indulged a little too much and too regularly. Living with a boy doesn’t help. And you know what? Sometimes exercising doesn’t either! You see, when I workout, I feel like I can take certain liberties, an extra piece of chocolate here, a glass of wine there. And yes, I still won’t deprieve myself of certain favoured goodies (because I believe that leads to any dieting disaster), but there is a measure of self control that I once prided myself on that’s simply fallen to the wayside. So today, I resolve to climb back on, and what better way than a pumpkin pie smoothie that celebrates both a favourite harvest dessert, but is super healthy at the same time. (We also bought a new juicer this week, which I’m hoping will get me excited about being healthy again.)

1/2 cup organic pumpkin puree (make your own, or buy the can)
1/4 cup unsweetened applesauce
1/2 cup almond milk
2 tbsp rolled oats
1 tsp pumpkin pie spice
1 tsp pure maple syrup
1 tbsp ground flaxseed

Learn about the nutritional benefits of pumpkin