Pumpkin Please and Butternut Too


For those of you who don’t know, I’ve been lactose intolerant my whole life. I also struggled with migraines for many years and, after trying various things to get rid of them, I went gluten free in 2013. My migraines almost completely disappeared. So whenever I share a recipe here, it will be dairy and gluten free. Here is a pumpkin smoothie recipe I love, adapted from the The Oh She Glows Cookbook.



Pumpkin Pie Smoothie:

(I tend to make giant smoothies; I drink half in the morning and half in the afternoon.)

1 1/2 cups unsweetened almond milk, or milk of choice

1/2 cup pumpkin purèe

1 banana

2 tablespoons gluten free rolled oats

1/2 teaspoon pumpkin pie spice or cinnamon and ginger

(optional) 2 scoops Naked Pea Protein Powder

Throw everything into your blender ( I have and love the Vitamin 5200) and blend until smooth. If it’s not sweet enough for you, add a little maple syrup or molasses.



Roasted Butternut Squash and Apples:

1 small butternut squash

2-3 apples

So simple! Preheat the oven to 425. Peel, seed and cut up the squash and cut the apples into similarly-sized pieces. Place in a bowl, coat with canola, sunflower or olive oil. Place on rimmed baking pan lined with a Silpat or parchment paper. Roast for 20-35 minutes, checking them every so often so they don’t burn. Remove from oven, place on a cooling rack. Add to salad, or serve over quinoa, rice or pasta. Or just eat them by themselves.


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