Low-Carb Pumpkin Smoothie bowl

INGREDIENTS serves 1

• ½ cup Full Fat Canned Coconut Cream (or choice of milk substitute)

• ½ cup Strong Brewed Chai (cooled)

• ¼ Frozen Avocado

• 1 scoop Vanilla Protein Powder

• 4 tbsp Unsweetened Organic Pumpkin Puree

• 1 tbsp Psyllium Husk Powder (substitute with Acacia fiber, chia, hemp, or flax seeds).

• 1 tsp Pumpkin Pie Spice

• 1 tsp Cinnamon

• 1 shot of Espresso or 1 tsp of Instant Coffee (optional)

  TOPPINGS:

  • Cacao Nibs

  • Pumpkin Seeds

  • Pumpkin Pie Spice Sprinkle

  • Coconut Whipped Cream

  • Mishi Nola

INSTRUCTIONS

Prep Time 3 min Cook Time 3 min

Add all ingredients to a high speed blender until desired consistency.

MISHI TIP:

I like em’ thick! So, I put pumpkin puree in an ice tray to freeze beforehand. Then, I add more liquid to the blender to help work its magic for the perfect thickness.

You can also freeze the coconut cream or the chai instead of the pumpkin puree for the same effect! (Just don’t freeze all three of them together or it will be too tough).