pumpkin smoothie and back-at-it

it occurred to me this weekend that i haven’t posted on this blog in over 2 months. i miss it here. i miss talking about food and how people live day-by-day having to think about everything related to what goes in their bodies.

last night, while talking with a friend, i realized that i never finished talking about my digestive journey and all the tests i went through to figure out what was making me so sick for so long. i think i’d like to do that writing, now that i feel peaceful about what i can eat, what i can’t, how difficult it is to travel with food intolerances, etc. (i promise to give fair warning for posts on my experiences with colonoscopies.)

in other news, i’m already thinking about the holidays and planning thanksgiving, which reminded me of this smoothie i made this summer. i have a history of eating things directly from cans, especially pumpkin. i used to do this when i was either busy or feeling beyond lazy, but the other day i opened a can of tomato paste simply because i was craving tomatoes and eating multiple spoon-fulls of tomato paste in the absence of any actual tomatoes and/or jars of sauce seemed like the right thing to do.

back in august, when i was constantly making paleo nuggets, i had random cans of pumpkin half-eaten in the fridge, beckoning me, so i did what every canned pumpkin-loving girl would do and dumped the pumpkin into a smoothie. and discovered that pumpkin smoothies taste like thanksgiving in august.

it’s not really warm enough to keep drinking smoothies, but i think i might need to try making this again while it’s pouring rain this week and all the trick-o-treaters are out.

recipe: combine in blender
*1 frozen banana
*2 spoonfuls of almond butter
*1 cup of canned pumpkin
*1/2 teaspoon pumpkin pie spice
*almond milk to the consistency you like (less for a thicker smoothie)

(would also taste yummy with coconut milk and maybe topped with cinnamon.)