Wednesday, October 13, 2010

Maple Pumpkin Pie Smoothie

A couple days ago I was exploring Runner's World online and came across some delicious and healthy smoothie recipes.
This morning after running 6x200 sprints and a mile warm up and cool down, I decided to try the Maple Pumpkin smoothie.  After all, it IS fall and I LOVE pumpkin.  The smoothie was absolutely delicious!  It's a little thicker and was easier for me to "drink" using a spoon.  I probably could have added a little more soy milk, and I did put a little more pumpkin and tofu in than what was called for, so I'm sure that contributed to it's consistency.  The smoothie tasted like fall in a cup, it's healthy and makes for a great recovery drink (or whatever you want to make it for!), and it's pretty darn filling for a single serving.

Maple Pumpkin Pie
1/2 cup plain soy milk
1/3 cup canned pumpkin
1/3 cup silken tofu
1 tablespoon natural peanut butter
1 teaspoon real maple syrup
1/2 teaspoon cinnamon

Place all ingredients in a blender and blend until smooth.

Why it's good for you:  Pumpkin is high in fiber and beta-carotene, an antioxidant that protects eye health.  Silken tofu lends a thick consistency and (along with soy milk) provides a nondairy source of protein (great for lactose-intolerant folks).  Studies show that regularly eating nuts and nut butters (like peanut butter) can lower your risk for developing heart disease and type-2 diabetes.  Maple syrup adds sweetness along with compounds that have anticancer properties, while cinnamon "helps keep blood sugar steady," says Ilana Katz, R.D., a sports nutritionist in Atlanta, "preventing fluctuations in energy levels."

Nutrition Info:  212 calories, 17g carbs, 5g fiber, 11g protein, and 12g fat.

Happy Wednesday!


  1. Thanks for this delicious recipe, wanna try this. Hope I could get the same result.haha!
    More power!