No judgement, but my favorite part of Halloween was the organizational aftermath – retuning home from evenings of autumnal merriment to scrupulously sort through my loot. Gum over there, lollipops precariously piled to the left, chocolate bars to the right, peanut butter cups always in a pyramid of their own – my Halloween holy grail. Fast forward a few decades, life lived and maturation noted, truthfully, nothing has changed – me meticulously organizing my pantry the way I once catalogued my candy, me wholly smitten with anything nut butter. Life, summed.
Though I’ve been sipping this smoothie for the past few weeks, a Low-FODMAP alternative to my Fat Potato, sharing the recipe Halloween felt both impeccably and relevantly timed – think: divine trifecta of beloved peanut butter meets pumpkin meets coconut. A daily morning treat, each sip is packed full of fresh pumpkin, luscious coconut meat, warming cinnamon and vanilla, and Califia Farms’ Toasted Coconut Almondmilk to pull it all together. An almond based toasted coconut milk, Califia Farms is naturally sugar, soy, dairy, gluten, GMO, and carrageenan free, providing that perfect depth of richness while still remaining healthful. What I love best about this smoothie (aside from everything) is its ingenuity and ease – utilizing ‘meal prep’ tactics by getting crafty with canned pumpkin. Dividing one can of pumpkin amongst perfectly portioned ice cube tray wells, we crate just enough frozen morsels for a week’s worth of breakfasts. Creamy and luscious, this sippable smoothie is perfect on its own, or topped with a favorite granola.
Note: canned pumpkin contains moderate amounts of Oligosaccharides (the O in FODMAP) if consumed in excess of a ¼ cup per meal- the amount found in four prepared cubes, one smoothie. A humbling, albeit abrupt reminder to munch in moderation, if you’re following a Low-FODMAP diet, more than four cubes may cause abdominal discomfort. Looking to learn about Low-FODMAP? Read more here.
Low FODMAP Coconut Pumpkin Smoothie
Makes 1 smoothie
1 can (14 ounces) pumpkin puree
1 cup Califia Farms’ Toasted Coconut Almondmilk
¼ cup frozen coconut meat
¼ cup plain goats milk or coconut yogurt
1 tablespoon unsweetened peanut butter
1 small handful ice cubes
1 tablespoon hemp hearts
½ teaspoon ground cinnamon
½ teaspoon vanilla powder
1 scoop collagen powder (optional)
Pre-Prepare: evenly distribute pumpkin puree amongst 28 silicone ice cube tray wells – I used THIS tray and wouldn’t recommend any other. I used a ‘spackle’ method, piling the pumpkin puree onto the trays, then using the back of a knife to spread and distribute. Freeze overnight, or until pumpkin forms firm cubes. This method will pre-prepare 7 servings of pumpkin (4 cubes per smoothie), to keep handy and frozen for a week’s worth of smoothies.
In a high-speed blender, whiz 4 pumpkin ice cubes with remaining ingredients, making sure your blender is running on high to thoroughly blend the frozen pumpkin and coconut (about 60-70 seconds). Pour into your favorite glass, sip, and enjoy!
Thank you Califia Farms for sponsoring this post and thank you for reading!
for my memory: Poe’s second Halloween, as Winnie the Poe. 14 months