I recently changed up my breakfast routine. Ever since doing Whole30 in October 2014 I’d been eating pretty much the same breakfast Monday-Friday which consisted of two eggs over spinach with a side of banana topped with almond butter, coconut shreds, pumpkin seeds, and hemp hearts. I loved this breakfast because it always kept me full until about 10 or 10:30 which is a perfect time to eat a snack at work before lunch.
Back in 2009 I was suffering from a ton of headaches. I was getting them multiple times a week. I wasn’t getting any help from my MD, so I talked to an ND who recommended I get tested for food allergies. I got back the test and found out that I have a big sensitivity to eggs. Also high up on the list is almonds. I’ve been having some stomach issues lately and sought help from an ND again. I brought in my old food sensitivity sheet to show her, and for some reason I must have forgotten that I was sensitive to eggs. She asked me to cut eggs out of my diet for a couple months and see how it goes. At first I wondered how I’d ever give up my beloved egg-centric breakfast. The next morning after she asked I decided to start making smoothies again.
I was a little unsure as to how I was going to make a smoothie keep me full until the same time as a big breakfast previously had. I saw on Lori Rice’s Instagram that she had added pumpkin to her green smoothie. I thought this was a great idea so the next morning I started playing around with additions. Ultimately this recipe is what I came up with.
What I love about it is that it is SO filling. That was my main requirement for this breakfast smoothie. I also love that it uses acorn squash! I’ve been buying 1 or 2 acorn squash a week, baking them, and then scooping out their insides for smoothies. When I run out I open up a can of organic pumpkin puree and use that in place. This smoothie has so many different variations that you could try. Feel free to leave out the date (I don’t always add it), you could even skip the vanilla (sometimes I forget!), use any liquid you want (coconut water, coconut milk, any almond milk, etc). Feel free to change the peanut butter to almond butter. Use any dark leafy green you have on hand. I like the kick that the fresh ginger gives it but if you don’t have it on hand it’s still good. The flax meal was added because the ND suggested I add more into my diet. Adding it to a smoothie is an easy way to incorporate it into my diet, plus it has a good amount of protein. Of course the peanut butter also has protein and then I top it with hemp hearts, so I’m definitely getting a good amount of protein in this smoothie. This is the main reason it keeps me full for hours.
I thought it would be difficult to give up my eggs in the morning but so far it’s been pretty easy. I won’t be able to give up eggs in everything (hello pie season!) but I’m trying my hardest to limit my intake. This is a good fall/winter smoothie because it only has one frozen ingredient so it doesn’t make you freeze to death in the morning. If you’re looking for a healthy, very filling, green smoothie I highly recommend giving this one a try!
- 1 large handful baby kale, kale, or spinach
- 1 frozen banana
- 3/4 cup cooked acorn squash or pumpkin puree
- 2 tablespoons flaxseed meal
- 1 tablespoons peanut butter
- 1 teaspoon vanilla extract
- 1 date (optional)
- 1 cup cold water
- hemp hearts, for garnish
- In a high powered blender combine all ingredients except hemp hearts and puree until smooth and creamy. Top with hemp hearts.
- This makes about 16 oz, so either a very large smoothie or 2 small smoothies.