Recipe: Banana Pumpkin Smoothie

 

No time for a healthy breakfast?  This smoothie is a fast and festive way to embrace the season.  Having some prepared can help you avoid high calorie breakfast options, like pastries and specialty coffee drinks, on your morning commute.

Adapted from Cooking Light

1 cup low fat vanilla yogurt
¾ cup canned pumpkin
1/3 cup orange juice, freshly squeezed (the juice from about 2 oranges)
1 tbsp brown sugar
½ tsp cinnamon, ground
Pinch of nutmeg, ground
Pinch of cloves, ground
1 banana, ripened

Instructions:
Combine all ingredients, along with ½ cup ice cubes, in a blender. Process until smooth.

Notes:
If you don’t have freshly squeezed orange juice you can substitute the bottled or carton variety.

Yield: 2 servings (1 cup each)

NUTRITION INFORMATION PER SERVING:
CALORIES: 240 calories
PROTEIN: 8 g
SODIUM: 90 mg
CARBOHYDRATE: 51 g
FIBER: 5 g
FAT: 2 g
SATURATED FAT: 1 g

MAKE IT A MEAL:
Fruit and dairy: 1 cup banana pumpkin smoothie
Starch: 1 slice whole wheat bread (100 calories)
Protein: 1 tbsp peanut butter (95 calories)

GROCERY SHOPPING LIST
Low fat vanilla yogurt
1 can pumpkin puree
Oranges (about 2 or simply buy orange juice)
Banana
Whole wheat bread
Peanut butter
Condiment Pantry: brown sugar, cinnamon, nutmeg, cloves

Quick Tip
→ Short on time in the morning? Consider making a batch (or a few batches) ahead of time and freeze the smoothie into individual portions. Slightly defrost the smoothie in the microwave and blend the mixture before drinking it or simply take it from the freezer straight to work.

Learn something new!

 

Learn More
Our Be Fit Nutritionists are comprised of dietetic interns studying at Massachusetts General Hospital. During their internship, they receive training on acute care nutrition, ambulatory and community nutrition, food service systems management, and research. Their comprehensive work is done in collaboration with registered dietitians.

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