Mommy’s Chocolate Pumpkin Smoothie (Dairy-free option)
Smoothies. They are life-savers to busy people everywhere!
Most mornings, I wake up at 5:30 a.m. and the day is non-stop! But breakfast IS the most important meal of the day if you don’t want to run out of steam and tax your body unnecessarily. High-quality gluten-free toast (my favorite is Grindestone Bakery!) can be expensive, and I don’t always have time to make bacon and eggs. I still crave a filling breakfast, one that will give me the energy I need to get me through the morning, so I created this breakfast smoothie to meet that need.
During my second pregnancy, I realized how limited my cooking time was. But the nutrition mothers take in is so important for nourishing moms’ and babies’ growing bodies. This smoothie is full of healthy fat, omega 3s, beta carotene,vitamin C, fiber, AND it is delicious. The best part is, you can make it the night before and the chia seeds will thicken it up for an extra luscious treat! It’s been a life saver for me during pregnancy AND as a mom of a newborn. Bonus: It’s 4-year-old approved!
Mommy’s Chocolate Pumpkin Chia Smoothie
- 2 tsp. chia seeds (like THESE)
- 4 oz. raw or organic, grass-fed milk, or coconut milk
- 4 oz. organic pumpkin puree (I use THIS one)
- 1 medium banana, mashed
- 2 T. your favorite cocoa mix (like THIS one) or raw cacao (I use THIS one)
- *organic maple syrup (I use THIS one).
- 1-2 **pastured egg yolks (optional)
*When I use raw cacao, I use 2-3 T. of maple syrup; when I use a cocoa mix, I use less maple syrup, depending on the cocoa’s sweetness
**When I purchase pastured eggs, I have no qualms about eating the yolks raw. Get to know your farmer—sourcing is everything! If you make this smoothie the night before, add the egg yolk (shake well!) just before drinking.
Combine all ingredients in a blender or mason jar. Mix or shake well. Store in the fridge and enjoy cold.
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