Rock Star Momma

So I try really hard not to take my family's rejections of the food I prepare personally and just be "whatev-" But that doesn't mean I refrain from patting myself on the back (and even doing an air guitar and croon "rock star momma!!!") when things go particularly well. Like this morning's breakfast:

Pumpkin Smoothie!!

It was a smashing success! Emiline and Jane both drank at least 8 oz and even the hubby applauded it. This was the second time I made it. Eric is usually kind of "eh-" about pumpkin (except pumpkin cookies) so the first time I used much less pumpkin. I hardly ever measure things but here is my approximation:

1 c. pumpkin
2 or 2 1/2 c. yogurt
2 1/2 ripe bananas
1/2-1 c. quick oats
1/2 ish tsp. cocoa
1/4-1/2 tsp vanilla
cinnamon, nutmeg, cloves (probably a whole 1/2 tsp cinnamon and less than a 1/4 of the other two)
1/2 c milk or so. I added that at the end when it needed more moisture to blend smooth.
oh...and the guilty addition, hazelnut creamer. I had some leftover and felt the need to use it. Yeah, it was pretty dang tasty, and yeah, it undermines the nutritional content.

It made 5-6 cups in my Bosch blender and it didn't last long.

So the biggest thing to mess around with here is your sweetener. The first time I did it, I used french vanilla yogurt that I had mistakenly grabbed at the grocery store (I thought I had plain). This time I used plain and so it probably did need the creamer or something to sweeten it up a tad. The bananas go along way, though, and my opinion of sweet is very different from my husbands, so tweak it for your and your family's tongue.

It is such a nice consistency and such a lovely color, as well as flavor, it was a delightful way to start this cold winter day.

Now, if you want an actual measured recipe, here's one I found online (that I stole the picture from).

RECIPE: HEALTHY PUMPKIN SMOOTHIE

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This healthy pumpkin smoothie is like chilled pumpkin pie in a glass, but without the fat and calories. This thick and creamy smoothie makes a delicious and filling liquid breakfast or an energy-boosting ‘snack.’ Be sure to use a very ripe banana, preferably frozen, and sweeten your smoothie according to your preference.

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Ingredients:

• 1/2 cup pumpkin puree
• 1/2 very ripe medium-sized banana
• 3/4 cup (organic*) fat-free vanilla yogurt
• 1 tbsp honey
• 1/2 tsp (additive-free*) pumpkin pie spice (or cinnamon and nutmeg*)
• 1/4 tsp vanilla extract
• 1 cup crushed ice

*ChemicalFreeSkinny recommendations

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Preparation:

Place all ingredients in a blender and puree until smooth, making sure the ice is completely crushed.

Makes two servings

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Per 8-10 ounce serving: Calories 167, Calories from Fat 5, Total Fat 0.7g (aat 0.3g), Cholesterol 2mg, Sodium 74mg, Carbohydrate 34g, Fiber 3.1g, Protein 6.6g

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(Source: Fiona Haynes)