Spookylicious Green Smoothie

Spooky take on the classic morning green smoothie - behold the Spookylicious Green Smoothie!

Halloween is my Christmas! Hands down! You know that movie, Halloweentown? It is my dream goal to live in Halloween Town where it’s Halloween every day! Wouldn’t that be amazing!?

Any-who, because of my love for Halloween, this recipe was a lot of fun creating!

If you remember anything from my morning green smoothie, this is exactly the same recipe but with fun Halloween garnishes and a small craft project.

Notice the Frankenstein faces on the glass? I did that using just a Sharpie retractable-fine point marker.  What I love about using a Sharpie pen is that if you make a mistake on the glass, you can wash it off easily with a little soap and water. You can also check out this link for other ways to clean your glass.

The Halloween garnishes are just as easy as the Frankenstein art. You can choose whatever fruit you would like but for the fruit kabobs, I used kiwi and blackberries. Blackberries reminded me of little brains and I love the contrasting colors in the kiwi with the smoothie color. The fruits should go through a wooden kabob with no problem, I would just recommend cutting your kiwi at least 1” in length so the kiwi doesn’t tear apart.

This next part is my favorite -- banana ghosts! I usually tell you to use a ripe banana in all my recipes but for this, you need to use a green to yellow banana. The banana needs to be firm so that it’s easier to handle and that it doesn’t fall off the kabob. Instead of using sugar eyes, I used dark chocolate chips for the eyes and mouth. You should have no problem inserting the chocolate chip directly into the banana. If you do, you could probably use melted dark chocolate or peanut butter as a sticking agent.

And there you have it, Spookylicious Green Smoothie!

Recipe for the smoothie can be found here.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding - Simple, six-ingredient chia pudding that’s thick, creamy and nutritious!

Whether you are tired of hearing about pumpkin spice or can’t get enough, this recipe is perfect for both parties! The only reason why I know this is a fact is that my husband says so! Haha.

Usually, after photos have been taken, Michael will stick one ear out of the room to wait for those magic words: “Honey, would you like to eat this?” This time, he ate the entire jar before I could tell him what the special ingredient is in my chia pudding! For the record, he despises pumpkin pie spice everything!

See, I say this to tell you that pumpkin spice is here to stay! Not because of the spice, but because of the pumpkin that usually follows it! Pumpkin is an awesome fruit that is highly nutritious! Two of my favorite health benefits of pumpkin is that pumpkin is a powerful source of fiber and contains beta-carotene.

Have you ever wondered how orange vegetables and fruits have vibrant colors? It’s because of this powerful antioxidant called beta-carotene! Our body converts beta-carotene into vitamin A which is an essential vitamin for our bodies. We need vitamin A for healthy skin, a strong immune system, and good eye health. That is why I love pumpkin so much!

Enjoy this pumpkin pie chia pudding for breakfast, as a snack or even as a dessert. I’m sure chia pudding would be good warm but I have only tested this chilled. You can also use the leftover pumpkin puree in pumpkin pie protein smoothie or the elevated pumpkin spice latte recipe found on my Instagram.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Pumpkin Pie Chia Pudding - Simple, six-ingredient chia pudding that’s thick, creamy and nutritious! 

INGREDIENTS

• 1 Tbsp heaping pumpkin puree

• 2 Tbsp chia seeds

• 1/2 cup almond milk (or milk of choice)

• 1/2 tsp pumpkin pie spice seasoning

• 1/2 scoop vanilla protein powder (optional)

• 1 Tbsp honey

DIRECTIONS

1. In a small mason jar or container, combine all ingredients until fully combined.

2. Cover and refrigerate for at least 2-3 hours or overnight.

3. Eat chilled and top with your favorite toppings like pepitas, coconut flakes, bee pollen, pecans, honey, nut butter, or pomegranate seeds.

Roasted Acorn Squash with Maple Tahini Drizzle

Roasted acorn squash with maple tahini drizzle - perfect for that simple healthy side dish for Thanksgiving!

Who else is excited for Thanksgiving like me? The food, Macy’s Thanksgiving Day parade, napping after being full!? Thanksgiving will be here before you know it so if you are hosting Thanksgiving at your house or wondering what you can bring as a side dish, you are probably planning everything now!

As a side dish, this acorn squash with maple tahini drizzle will soon become a yearly Thanksgiving staple. The squash is cooked in one pan while the drizzle is made in a small jar, making clean up quick and painless. The recipe will not take up much space or equipment so you can continue spending more time on the turkey and other fixings. Not only is it quick to make, but the ingredients are also very simple!

Bonus! I have teamed up with Wayfair on how to make your Thanksgiving table setting simple yet beautiful! The pieces I have chosen were inspired by my home roots. Thanksgiving is all about family so the colors were inspired by my mother’s favorite color, purple, speckled in the centerpiece with gold furnishings all centered around a rustic/country theme. You may think the rustic theme has been overdone, but personally, I love it! I grew up in Georgia so I was often surrounded by country beauty.

To make your table setting really pop, add fresh flowers like mums, black-eyed susans, and magnolias. Adding foods like pumpkins, persimmons, pomegranates, and pears will tie the theme together.

Get creative and have fun!

Wayfair Thanksgiving Table Ideas:

Farmersville Buffalo Table Runner // More Table Linens	Pumpkin Decorative Accent // More Thanksgiving Decorative Accents	Ceramic Petite Pumpkin Cocotte // More Dutch Ovens & Braisers	Place Card Holder // More Place Card Holders
Cucina Wood Cutting Board // More Cutting Boards	Pacifica 10" Dinner Plate // More Plates & Saucers	5 Piece Flatware Set // More Flatware Sets	Lebanon Glass Champagne Glass // More Wine & Champagne Glasses
Round Wire Napkin Rings // More Napkin Rings	Sunderland Napkins // More Cloth Napkins	DIY Flower Black Eyed Susan // More Artificial Flowers	Mum Floral Arrangement // More Floral Arrangements
Magnolia Leaf Garland // More Garlands & Swag	Faux Persimmon Stem // More Floral & Flower Stems	Salt and Pepper Shaker Set // More Salt & Pepper Shakers	Rustic Decorative Bowl // More Decorative Bowls
Stoneware Covered Casserole // More Baking Dishes	3 Piece Candlestick Set // More Candle Holders	Thankful Serving Platter // More Serving Dishes & Platters	Regina Cake Stand // More Cake Stands

I was not financially compensated for this post.

Bonus: To turn this recipe into a soup: Peel the skin off of the acorn squash and blend into a blender with 1 cup plant based milk. Feel free to season to taste and add maple tahini drizzle to garnish!

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INGREDIENTS

ACORN SQUASH

• 2 acorn squash

• 2 Tbsp EVOO

• 1 tsp ground cinnamon

• 2 tsp raw cane sugar

• 1/2 tsp salt

• 1/4 tsp pepper

MAPLE TAHINI DRIZZLE

• 1/4 cup tahini

• 3 Tbsp water

• 1 Tbsp pure maple syrup

• 2 tsp apple cider vinegar

• S+P season to taste

DIRECTIONS

1. Preheat oven to 400 degrees.

2. Cut acorn squash in half and take out the seeds. Then slice each half into 1/2 inch slices.

3. In a large bowl, toss acorn squash, oil and seasonings to combine.

4. Transfer to two sheet pans lined with parchment paper.

5. Bake in the oven for 30 minutes or until squash is cooked through and edges are crispy. Will need to flip for the first 15 minutes.

6. While the acorn squash is cooking, add all ingredients for the maple tahini drizzle in a small mason jar and whisk until combined.

7. When the acorn squash is cooled, pour the maple tahini drizzle over the acorn squash and top with pomegranate arils and peptitas.

Paleo Banana Nut Bread

Paleo banana nut bread that is naturally sweetened with just bananas!

Banana nut bread has been a favorite of mine since childhood. Watching cartoons with my favorite blanket in hand and the smell of banana bread in the air was absolutely comforting! Well, not much has changed because I still love that scenario with the switch from cartoons to Grey’s Anatomy!

While this paleo bread is naturally sweetened, you are not missing out on anything when it comes to flavor. For this recipe, it’s best to use ripened bananas to really encapture the natural sweetness of the bananas into the bread. I only add the maple syrup in case you desire a sweeter banana bread. Coconut and almond flour is used instead of white flour as the flour combination are lower in carbs, higher in fiber and a better option for people with food allergies/paleo friendly.

The end result is a healthier moist bread that can be enjoyed for breakfast, dessert or as a snack! My favorite way to enjoy this bread is with peanut butter. Paired with a morning green smoothie, this is a very filling breakfast.

Have fun with the recipe and add chocolate chips or different types of nuts/seeds if you would like!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Paleo banana nut bread that is naturally sweetened with just bananas!

INGREDIENTS

• 3 ripe bananas (mashed)

• 3 large eggs (lightly whisked)

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/4 cup + 2 Tbsp coconut oil (melted)

• 1/2 tsp cinnamon

• 2 Tbsp maple syrup (optional)

• 1/4 tsp salt

• 1 tsp vanilla extract

• 1/2 cup coconut flour

• 1/2 cup almond flour (finely ground)

• 1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees. Grease a loaf pan or line loaf pan with parchment paper.

2. In a large bowl, combine bananas, eggs, coconut oil, maple syrup, and vanilla extract. Whisk until fully combined.

3. In a separate bowl, combine baking soda and powder, cinnamon, salt, and flours.

4. Slowly add the dry ingredients to the wet ingredients until fully combined. Depending on how large your bananas were, you may need to add a liquid like coconut oil if your mixture is too dry. If your mixture is too runny, slowly add more almond flour. The batter should be wet but thick. Gently fold in walnuts to the batter.

5. Pour batter into loaf pan and bake for 45-50 minutes until cooked through and the top is brown.

6. Cool in pan for about 10 minutes before transferring to a cool rack. Enjoy!

Pumpkin Pie Protein Smoothie

This creamy pumpkin pie protein smoothie is just like pumpkin pie but without the guilt! Great as a post-recovery shake, breakfast or a healthy dessert!

Tis the season for #pumpkinspiceeverything! Who is with me!? Sure, fall festivals, wearing flannel, and watching football are all great, but October feels complete to me because I get to enjoy pumpkin spice! Even though I hate to admit it, I am your basic white girl, but I am not complaining because I could literally eat pumpkin every day if I wanted to -- and with this pumpkin pie protein smoothie, that is just what I have been doing!

I made this smoothie on a whim after a workout when I usually make a post-recovery smoothie. I was looking in my fridge for the usual spinach leaves but found leftover pumpkin puree instead. I thought, “Sure, pumpkin pie sounds healthy after a workout!”

That is what I did and it turned out amazing! Now, when I make this pumpkin pie protein smoothie as a post-recovery smoothie, I do not add the fun toppings. I usually add hemp seeds instead for that added protein! But, if you want to treat yourself to a fun Friyay breakfast, snack or dessert, then load the toppings on!

If pumpkin is not your thing, then check out my other protein smoothies here: morning green smoothie and  PB&J protein smoothie bowl.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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This creamy pumpkin pie protein smoothie is just like pumpkin pie but without the guilt! Great as a post-recovery shake, breakfast or a healthy dessert!

INGREDIENTS

• 1/2 cup pumpkin puree

• 1 frozen banana (ripe)

• 1 cup almond milk

• 1 tsp pumpkin pie spice

• 1/2 tsp ground cinnamon

• 2 Tbsp almond butter

• 1 scoop protein powder

• 1/2 cup ice

• couple dashes of pink Himalayan salt

OPTIONAL TOPPINGS

Granola, coconut whipped cream, peanut butter, dash of pumpkin pie spice, hemp seeds

DIRECTIONS

1. Add all ingredients to a blender and blend until smooth. Taste flavors and adjust accordingly; adding honey for more sweetness, more milk for a smoother/thinner consistency.

2. Garnish with toppings of choice and enjoy!

NOTES

1. Your banana must be ripe or else this smoothie will not taste sweet. If you do not have a ripened banana, use what you have and add 3 pitted medjool dates or 1 Tbsp honey and taste as you go for desired sweetness.

2. Toppings: I used So Delicious Coco Whip, Nature’s Path dark chocolate macaroon granola, and Trader Joe's pumpkin pie spice seasoning

3. Protein powder: Garden of Life

4. I also add this brand of superfood green powder. Doesn’t change the smoothie flavor, just gives it a sweeter taste.